In the aftermath of the BSE crisis food manufacturers began to investigate the substitution of animal proteins by plant proteins.
The coincidental demand by consumers for GM-free soya proteins and the requirement of manufacturers to increase the functional and nutraceutical properties of these products means that protein ingredient manufacturers must battle much harder for market share.
A new study from international market analysts Frost and Sullivan forecasts that the European protein ingredients market worth $6.57 billion today will grow at a compound annual growth rate of 4.9 per cent to reach over $9 billion by 2007.
Proteins have become a vital ingredient for the food industry. They bring all the essential amino acids needed for the growth and health of the human body combined with an array of functional properties.
A range of protein ingredients of vegetable and animal origin are available in the market and the report is segmented by protein type.
Single cell proteins are predominantly used in the baking and brewing industry but are held back from use in other applications by their strong taste and smell.
The report looks at all sectors of the protein ingredient market and includes in-depth analysis of market share data and a breakdown of each product by its functional and nutraceutical properties. u
For more information, visit www.Chemicals.frost.com
