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European Protein Ingredients Market
Frost & Sullivan, July 2005
Value-added Functional Products to Drive Market Growth
The European protein ingredients market, especially for nutritional applications, is highly competitive and manufacturers need to constantly look for new avenues to maintain profit margins. Currently, specialist high-value applications such as functional food and sports products are the key revenue generators since they are less price-sensitive. There is also a growing demand from large food manufacturers for ingredients that provide very specific functional benefits. Protein manufacturers that respond to this demand are more likely to gain a competitive edge.
This Frost & Sullivan research service examines the European protein ingredients markets and their segments - gelatine and gluten, milk, egg, fish, meat protein, single cell, Soya and pulse protein. It discusses the various market trends and opportunities while providing market share analysis, forecasts, market drivers, restraints, and revenues. The study enables companies to align their positioning strategies to benefit from the changing market and obtain maximum return on investment.
Protein Manufacturers Need to Address Safety Concerns
Manufacturers are slowly recovering from the impact of the bovine spongiform encephalopathy (BSE) crisis on the animal protein market in Europe. With increasing emphasis on healthy lifestyles, protein manufacturers need to make more concerted efforts to allay consumer fears regarding allergies and safety issues. Industry trade associations and participants will have to be more willing to discuss issues on product safety and ensure adequate control over raw material and processing quality.
Specific protein sources may also benefit because customers do not associate them with any particular allergy, says the analyst of this research. In addition, the move towards 'clean' labels may be a minor driver for proteins as end users seek alternatives to particular emulsifiers and stabilizers.
Increasing Demand from Eastern Europe to Augment Revenues
Protein manufacturers will have to look towards the new European Union member states to sustain revenues as demand begins to stagnate across western Europe. Many of the eastern European countries are growing rapidly and the demand for processed foods is increasing faster than in western Europe, explains the analyst. Furthermore, consumers in eastern Europe prefer low-cost protein sources that serve as adequate meat substitutes and extenders.
In fact, eastern Europe is expected to be one of the largest markets of meat and Soya proteins throughout the forecast period 2005-2011. In addition, the new EU members may bring increased raw material supply for some protein types, especially meat and gelatine
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