The European potato protein market is projected to register a CAGR of 6.7% during the forecast period (202-2025).
The market is primarily driven by the increasing number of health-conscious consumers in the region. The end-user markets in Europe present several opportunities for plant protein, as local production is undervalued, due to the high dependency on imports. The primary end-user markets for plant-based protein in Europe are food, feed, cosmetic, and biomaterials.
There is high support from the governments, for the production and consumption of
plant protein, as they require fewer natural resources for attaining the same protein level.
The rising demand for clean-label products and several innovations in the market are some of the factors that may help overcome these challenges.
Key Market Trends
Growing Vegan Trends In Europe
A growing number of Europeans are turning vegetarians or even vegans. As per studies, more people are refraining from eating meat and are adopting a vegetarian or vegan diet. According to a study by Meat Atlas, between 2% and 10% of the overall population has become vegan, whereas the European Vegetarian Union estimated it to be around 6%. The continent is the leader in providing meat substitutes, accounting for 39% of the global sales. Over 90% of the takeaway restaurants now offer vegetarian foods, with more than half of them offering gluten-free, dairy-free, and vegan products. This growth in the vegan population, in the region, will boost the sales of potato protein across the countries.
Germany Holds A Prominent Share
Germany is one of the countries that have the highest vegan populations in the world. The market is experimenting with different ways to extract protein, and meet the rising demand. Most meat substitute products, such as sausages and schnitzels, are usually made from plant proteins, like soy, and are now being made from potato
proteins. With the demand from the country various players in the market are entering the market. Global ingredient companies, like Cargill, have entered into joint ventures with firms, for the production of modified potato starch for non-food applications. AKV's
potato starch and potato protein are also sold through Cargill's distribution network. Denk Ingredients is a Germany-based distributor supplying raw health ingredients
in liquid and powder forms, to B2B businesses throughout Europe. It sells potato
protein online in both small and large commercial quantities.
Competitive Landscape
The European potato protein market is a consolidated one. The companies are focusing on new and innovative products that can be incorporated into food applications. They are targeting beverages, snack bars, bakeries, and confectionary segments for their R&D, in order to boost the applications of potato protein, in the food segment.
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This product will be delivered within 2 business days.
The market is primarily driven by the increasing number of health-conscious consumers in the region. The end-user markets in Europe present several opportunities for plant protein, as local production is undervalued, due to the high dependency on imports. The primary end-user markets for plant-based protein in Europe are food, feed, cosmetic, and biomaterials.
There is high support from the governments, for the production and consumption of
plant protein, as they require fewer natural resources for attaining the same protein level.
The rising demand for clean-label products and several innovations in the market are some of the factors that may help overcome these challenges.
Key Market Trends
Growing Vegan Trends In Europe
A growing number of Europeans are turning vegetarians or even vegans. As per studies, more people are refraining from eating meat and are adopting a vegetarian or vegan diet. According to a study by Meat Atlas, between 2% and 10% of the overall population has become vegan, whereas the European Vegetarian Union estimated it to be around 6%. The continent is the leader in providing meat substitutes, accounting for 39% of the global sales. Over 90% of the takeaway restaurants now offer vegetarian foods, with more than half of them offering gluten-free, dairy-free, and vegan products. This growth in the vegan population, in the region, will boost the sales of potato protein across the countries.
Germany Holds A Prominent Share
Germany is one of the countries that have the highest vegan populations in the world. The market is experimenting with different ways to extract protein, and meet the rising demand. Most meat substitute products, such as sausages and schnitzels, are usually made from plant proteins, like soy, and are now being made from potato
proteins. With the demand from the country various players in the market are entering the market. Global ingredient companies, like Cargill, have entered into joint ventures with firms, for the production of modified potato starch for non-food applications. AKV's
potato starch and potato protein are also sold through Cargill's distribution network. Denk Ingredients is a Germany-based distributor supplying raw health ingredients
in liquid and powder forms, to B2B businesses throughout Europe. It sells potato
protein online in both small and large commercial quantities.
Competitive Landscape
The European potato protein market is a consolidated one. The companies are focusing on new and innovative products that can be incorporated into food applications. They are targeting beverages, snack bars, bakeries, and confectionary segments for their R&D, in order to boost the applications of potato protein, in the food segment.
Reasons to Purchase this report:
- The market estimate (ME) sheet in Excel format
- 3 months of analyst support
This product will be delivered within 2 business days.
Table of Contents
1 INTRODUCTION
3 EXECUTIVE SUMMARY
4 MARKET DYNAMICS
5 MARKET SEGMENTATION
6 COMPETITIVE LANDSCAPE
Companies Mentioned (Partial List)
A selection of companies mentioned in this report includes, but is not limited to:
- Roquette Foods
- Kemin Industries Inc.
- PEPEES Group
- The Agrana Group
- Agridient Inc.
- Tereos Group
- Avebe
- KMC ingredients
Methodology
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