Protein Hydrolysate Ingredient Market Demand, Price Trends, Growth and Forecast 2022-2027

The latest research study “Protein Hydrolysate Ingredient Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2022-2027” by IMARC Group, finds that the global protein hydrolysate ingredient market size reached US$ 3.18 Billion in 2021. Looking forward, IMARC Group expects the market to reach US$ 4.36 Billion by 2027, exhibiting a growth rate (CAGR) of 5.20% during 2022-2027.

Protein hydrolysate ingredients refer to a mixture of a highly purified form of proteins comprising amino acids, peptides, oligopeptides, etc., that are pressed by complete or partial hydrolysis. They usually include branched-chain amino acids, isoleucine, valine, leucine, etc., that play an essential role in building and maintaining muscles. Milk, casein, meat, etc., are some of the common protein hydrolysate ingredients. They assist in reducing numerous pediatric conditions, including asthma, food allergies, malnutrition, eczema, etc. These ingredients exhibit antimicrobial, antihypertensive, antioxidant, immunostimulatory, antithrombotic, and anti-diabetic properties. As a result, they are widely utilized in sports nutrition, infant formulas, functional food products, etc.

We are regularly tracking the direct effect of COVID-19 on the market, along with the indirect influence of associated industries. These observations will be integrated into the report.

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Protein Hydrolysate Ingredient Market Trends and Drivers:

The rising consumer health consciousness is among the key factors stimulating the protein hydrolysate ingredient market. Moreover, regular consumption of protein aids in building new cells, fixing damaged tissues, developing muscle cells, etc., which is positively influencing the global market. Besides this, the widespread adoption of protein hydrolysate to prepare diets for poultry, fish, pigs, companion animals, etc., as they help in enhancing the overall health of the animal, is acting as another significant growth-inducing factor. Furthermore, the introduction of whey protein hydrolysates that provide high nutritional value, easy digestibility, as well as faster recovery, and facilitate weight management is propelling the market growth. Apart from this, the increasing need for plant-based variants that are manufactured from old standbys, including pea, rice, hemp, soy, etc., and promote clean eating, environmental friendliness, sustainability, etc., is expected to fuel the protein hydrolysate ingredient market over the forecasted period.

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Protein Hydrolysate Ingredient Market Report Segmentation:

Competitive Landscape:

The competitive landscape of the market has been studied in the report with the detailed profiles of the key players operating in the market.

A. Costantino & C. spa, Abbott Laboratories, Agropur Cooperative, AMCO Proteins, Arla Foods amba, Armor Proteines (Savencia Fromage & Dairy), Carbery Group Limited, Fonterra Co-operative Group Limited, Glanbia PLC, Hilmar Ingredients, Kerry Group plc, Milk Specialties Global, Nestle S.A. and Royal FrieslandCampina N.V. (Zuivelcooperatie FrieslandCampina U.A.).

The report has been segmented the market into following categories:

Breakup by Type:

  • Milk Protein Hydrolysate
    • Whey
    • Caesin
  • Plant Protein Hydrolysate
    • Soy
    • Others
  • Animal Protein Hydrolysate

Breakup by Product Form:

  • Powder
  • Liquid
  • Bar

Breakup by Application:

  • Infant Formula
  • Sports Nutrition
  • Clinical Nutrition
  • Others

By Geography:

  • North America: (United States, Canada)
  • Asia Pacific: (China, Japan, India, South Korea, Australia, Indonesia, Others)
  • Europe: (Germany, France, United Kingdom, Italy, Spain, Russia, Others)
  • Latin America: (Brazil, Mexico, Others)
  • Middle East and Africa

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