Lentil protein market Size is valued at US$13.709 million in 2019. The growing interests of consumers in health-centric food and beverage consumption practices; the increased awareness of the environmental stress which is brought about by livestock farming; growing concerns about animal welfare; the growing propensity to include protein derived from plant-based sources into the diet are few of the factors that are central to the anticipated growth of lentil protein market around the world. Further the rise of faux meat/fish facilitated by plant-based alternatives proteins, among others which is a response to the growing need for clean consumption that is the food products which are devoid of diseases, chemicals, high level of pollutants are also expected to drive the lentil protein market. Moreover, the profusion of information regarding the plausible health hazards stemming from chemicals used in animal feed is also influencing the integration of plant-based protein ingredients into animal feed. Besides, the growing pool of consumers which constitutes of millennials is increasingly inclined to consume products that resonate with their values. Further to achieve economies of scale food processing organizations are increasingly investing in product innovations which requires the is the utilization of plant-based protein like lentil protein, among others. These strategic initiatives not only are enabling them to expand their product portfolio but also facilitating the widening of their regional presence, thereby further augmenting the projected growth of the lentil protein market during the next few years.
In view of strategic initiatives, the following are deemed relevant to exemplify the extent of the developments in the lentil protein market space an provide a plausible substantiate the aforementioned. In February 2019 it was reported that a plant-based tuna product would be made commercially available by a New York-based startup Good Catch Foods, at Whole Foods Market and Thrive Market outlets across the USA. The product development comprises the inclusion of a six-plant protein blend, which had been made out of chickpea flour, faba protein, lentil protein, navy bean flour, pea protein isolate, and soy protein isolate, and algal oil for flavor which is also a plant-based source of omega-3 fatty acids. This product development attests to almost all the growth drivers of the lentil protein market like considerations such as protection of ocean fisheries since about 90% of the world's marine fish stocks are either depleted or overexploited, As well as the need for clean consumption since fish often contains high levels of mercury, PCBs, dioxins, and other dangerous contaminants. In May 2019, it was announced that a joint venture was formed between Burcon NutraScience Corp and an investor group called Burcon Functional Foods Corp. or Burcon Foods to fund the construction of a C$65 million ($48.4 million) facility in western Canada to produce pea protein ingredients Viz. Peazazz and Peazac pea proteins. During the same month, Burcon NutraScience Corp has reportedly introduced two new ingredients called Nutratein-PS which is essentially a blend of Peazazz pea protein and Supertein canola protein, and Nutratein-TZ which is a blend of Peazac pea protein and Puratein canola protein.
Some of the recent strategic investment is that of the announcement of the construction of a new manufacturing facility in August 2019, to produce specialty pulse-based protein ingredients as a means to further expand Ingredion’s (NYSE: INGR) food processing capabilities to cater to the increasing demand for plant-based proteins. This strategic move would reportedly facilitate both organizations which are, Verdient Foods, Inc, and Ingredion to reportedly emerge as the reliable source that would in turn support manufacturers to create affordable plant-based proteins for food and beverages. This investment is followed by the joint venture between Verdient Foods and Ingredion that was announced in December 2018. Further in December 2019, it was announced that Ingredion has launched it’s a pea protein isolate named VIESSENCE Pulse 1803 which would reportedly enable the and beverage manufacturers across EMEA to meet the demand for protein-rich products. In September 2019, a new organic vanilla cream vegan protein was announced by Z Natural Foods which has been reportedly made out of organic pea, among others, and is devoid of any synthetic ingredient, gluten, GMO. In June 2020, it was announced that AGT Food and Ingredients of Regina and Ulivit from Saskatoon will reportedly utilize $11.3 million from Protein Innovation Canada to process fava bean lentil and pea, protein concentrates into a variety of flexitarian and vegetarian diet products that will enable them to address an increasing consumer need. The end products reportedly include high-moisture meat substitutes, non-dairy alternatives, pasta, tempeh, texturized pulse protein, and tofu. In January 2020, it was announced that Nestlé and Merit Functional Foods have entered a joint development agreement to scale up its supply of pea protein through the means of commercializing after scaling of Merit Functional Foods and its technology partner, Burcon NutraScience portfolio of plant proteins to use the start-up’s novel ingredients in foods and beverages produced by the world's largest food company.
The European region is expected to hold a significant market share during the forecast period and facilitate a consequent lentil protein market growth during the forecast period. To this end, it is important to note that the European Commission has acknowledged in its communication titled A Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system published on May 2020 that agriculture is responsible for 10.3% of the EU’s GHG emissions and nearly 70% of same are produced by the livestock farming (animal sector). These emissions comprise non-CO2 GHG (methane and nitrous oxide). Besides, animal production utilizes 68% of the total agricultural land. To help reduce the environmental and climate impact of animal production, avoid carbon leakage through imports, and to support the ongoing transition towards more sustainable livestock farming, the Commission will reportedly facilitate the inclusion and utilization of sustainable and innovative feed additives in the market. By fostering EU-grown plant proteins as well as other alternative feed material, it will reportedly examine EU rules to aid the reduction of the dependency on critical feed materials Viz. soy that is grown on deforested land. Further under Horizon 2020, the commission reportedly proposes to spend EUR 10 billion on research and innovation (R&I) to facilitate the acceleration of transitioning to sustainable, healthy, and inclusive food systems from primary production to consumption. One of the key areas of research has been reported to include increasing the availability and source of alternative proteins based out of plants among others. Therefore, such an international initiative will conclusively make the environment conducive for the lentil protein market growth during the forecast period.
Segmentation
By Form
By Type
By Application
By geography
In view of strategic initiatives, the following are deemed relevant to exemplify the extent of the developments in the lentil protein market space an provide a plausible substantiate the aforementioned. In February 2019 it was reported that a plant-based tuna product would be made commercially available by a New York-based startup Good Catch Foods, at Whole Foods Market and Thrive Market outlets across the USA. The product development comprises the inclusion of a six-plant protein blend, which had been made out of chickpea flour, faba protein, lentil protein, navy bean flour, pea protein isolate, and soy protein isolate, and algal oil for flavor which is also a plant-based source of omega-3 fatty acids. This product development attests to almost all the growth drivers of the lentil protein market like considerations such as protection of ocean fisheries since about 90% of the world's marine fish stocks are either depleted or overexploited, As well as the need for clean consumption since fish often contains high levels of mercury, PCBs, dioxins, and other dangerous contaminants. In May 2019, it was announced that a joint venture was formed between Burcon NutraScience Corp and an investor group called Burcon Functional Foods Corp. or Burcon Foods to fund the construction of a C$65 million ($48.4 million) facility in western Canada to produce pea protein ingredients Viz. Peazazz and Peazac pea proteins. During the same month, Burcon NutraScience Corp has reportedly introduced two new ingredients called Nutratein-PS which is essentially a blend of Peazazz pea protein and Supertein canola protein, and Nutratein-TZ which is a blend of Peazac pea protein and Puratein canola protein.
Some of the recent strategic investment is that of the announcement of the construction of a new manufacturing facility in August 2019, to produce specialty pulse-based protein ingredients as a means to further expand Ingredion’s (NYSE: INGR) food processing capabilities to cater to the increasing demand for plant-based proteins. This strategic move would reportedly facilitate both organizations which are, Verdient Foods, Inc, and Ingredion to reportedly emerge as the reliable source that would in turn support manufacturers to create affordable plant-based proteins for food and beverages. This investment is followed by the joint venture between Verdient Foods and Ingredion that was announced in December 2018. Further in December 2019, it was announced that Ingredion has launched it’s a pea protein isolate named VIESSENCE Pulse 1803 which would reportedly enable the and beverage manufacturers across EMEA to meet the demand for protein-rich products. In September 2019, a new organic vanilla cream vegan protein was announced by Z Natural Foods which has been reportedly made out of organic pea, among others, and is devoid of any synthetic ingredient, gluten, GMO. In June 2020, it was announced that AGT Food and Ingredients of Regina and Ulivit from Saskatoon will reportedly utilize $11.3 million from Protein Innovation Canada to process fava bean lentil and pea, protein concentrates into a variety of flexitarian and vegetarian diet products that will enable them to address an increasing consumer need. The end products reportedly include high-moisture meat substitutes, non-dairy alternatives, pasta, tempeh, texturized pulse protein, and tofu. In January 2020, it was announced that Nestlé and Merit Functional Foods have entered a joint development agreement to scale up its supply of pea protein through the means of commercializing after scaling of Merit Functional Foods and its technology partner, Burcon NutraScience portfolio of plant proteins to use the start-up’s novel ingredients in foods and beverages produced by the world's largest food company.
The European region is expected to hold a significant market share during the forecast period and facilitate a consequent lentil protein market growth during the forecast period. To this end, it is important to note that the European Commission has acknowledged in its communication titled A Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system published on May 2020 that agriculture is responsible for 10.3% of the EU’s GHG emissions and nearly 70% of same are produced by the livestock farming (animal sector). These emissions comprise non-CO2 GHG (methane and nitrous oxide). Besides, animal production utilizes 68% of the total agricultural land. To help reduce the environmental and climate impact of animal production, avoid carbon leakage through imports, and to support the ongoing transition towards more sustainable livestock farming, the Commission will reportedly facilitate the inclusion and utilization of sustainable and innovative feed additives in the market. By fostering EU-grown plant proteins as well as other alternative feed material, it will reportedly examine EU rules to aid the reduction of the dependency on critical feed materials Viz. soy that is grown on deforested land. Further under Horizon 2020, the commission reportedly proposes to spend EUR 10 billion on research and innovation (R&I) to facilitate the acceleration of transitioning to sustainable, healthy, and inclusive food systems from primary production to consumption. One of the key areas of research has been reported to include increasing the availability and source of alternative proteins based out of plants among others. Therefore, such an international initiative will conclusively make the environment conducive for the lentil protein market growth during the forecast period.
Segmentation
By Form
- Concentrates
- Hydrolysates
- Isolates
By Type
- Organic
- Inorganic
By Application
- Animal Feed
- Food and Beverages
- Pharmaceuticals
- Nutraceutical
By geography
- North America
- South America
- Europe
- Middle East and Africa
- Asia Pacific
Table of Contents
1. Introduction
2. Research Methodology
3. Executive Summary
4. Market Dynamics
5. Lentil Protein Market Analysis, By Form
6. Lentil Protein Market Analysis, By Type
7. Lentil protein Market Analysis, By Application
8. Lentil protein Market Analysis, By Geography
9. Competitive Environment and Analysis
10. Company Profiles
Companies Mentioned
- AGT Food and Ingredients
- Batory Foods
- Milhão Alimentos
- Cargill, Incorporated
- List is not exhaustive*
Methodology
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