Surge in Vegan and Vegetarian Populations Accelerates Demand for TVP-Based Products - A $2.4 Billion Market by 2030
Textured Vegetable Proteins Market
Dublin, June 05, 2025 (GLOBE NEWSWIRE) -- The "Textured Vegetable Proteins - Global Strategic Business Report" has been added to ResearchAndMarkets.com's offering.The global market for Textured Vegetable Proteins was valued at US$1.6 Billion in 2024 and is projected to reach US$2.4 Billion by 2030, growing at a CAGR of 7.2% from 2024 to 2030.
This comprehensive report provides an in-depth analysis of market trends, drivers, and forecasts, helping you make informed business decisions. The report includes the most recent global tariff developments and how they impact the Textured Vegetable Proteins market.
What Is Fueling the Surge in Demand for Plant-Based Protein Alternatives?Textured Vegetable Proteins (TVP), also known as textured soy protein or soy meat, are defatted soy flour products that replicate the texture of meat. Their versatility, affordability, and nutritional profile have positioned them as a leading meat substitute across various global markets. The rising inclination towards plant-based diets due to health, environmental, and ethical concerns has drastically amplified the consumption of TVPs. These proteins offer high protein content, low fat levels, and zero cholesterol - making them appealing for consumers seeking healthier lifestyles without compromising taste or mouthfeel. Furthermore, an increase in lactose intolerance, veganism, and flexitarian diets globally has significantly influenced purchasing behavior, turning TVP into a staple in not just households, but also in institutional and commercial food applications.One major catalyst for the demand spike has been the hospitality and foodservice industry's shift towards inclusive menus. Hotels, quick-service restaurants, and cafes have expanded their offerings to include meat analogs made with TVPs. This is further reinforced by aggressive marketing campaigns by major food brands, endorsements from celebrities, and growing social media influence around sustainability and health.
Moreover, clean-label preferences and transparency in sourcing have led consumers to scrutinize ingredient lists, where TVPs score highly due to their minimally processed nature and recognizable origins from soy, wheat, or pea sources. The dual impact of health awareness and inclusivity in food habits is reshaping the protein consumption landscape at a foundational level.Are Advancements in Food Technology Reshaping TVP Applications?Innovation in extrusion technology - the cornerstone of TVP production - has allowed manufacturers to create products with increasingly sophisticated textures, mimicking everything from ground beef to pulled pork and even fish fillets. The evolution of high-moisture extrusion cooking (HMEC) has brought forth a new class of premium textured proteins that offer a juicier, more fibrous bite, opening new frontiers in gastronomy and processed foods. Moreover, ingredient diversification beyond soy - such as pea, wheat, lentil, and fava bean-based TVPs - has enhanced allergen management and expanded the market to include previously restricted consumer groups. This technological progress has not only improved the organoleptic qualities of TVPs but also addressed the taste fatigue that early adopters often reported.Another leap has been in shelf-life and packaging innovations. Modified atmosphere packaging (MAP) and vacuum-sealed formats now enable TVPs to be distributed more widely, reducing spoilage and ensuring consistency across geographies. Additionally, smart production techniques that integrate precision fermentation and AI-based flavor modulation are enabling hyper-customization of TVPs to meet local taste profiles and dietary norms. For instance, in Asian markets, TVPs are being tuned to mimic regional delicacies such as char siu or curry meats. These advanced applications have elevated TVP from a basic meat extender to a central component in gourmet plant-based meals, school lunch programs, and emergency rations.How Are Global Consumer Patterns Influencing TVP Utilization?Consumption behavior has rapidly evolved, with millennials and Gen Z exhibiting high acceptance of alternative proteins, primarily due to their alignment with climate activism, animal welfare, and wellness. These generational cohorts are not only early adopters but also advocates for change, prompting retailers and manufacturers to adapt quickly. Private label penetration into the textured vegetable protein space has also witnessed considerable expansion, especially in Europe and North America, making the product more accessible through affordable store-brand options. The rise of e-commerce platforms offering customizable plant-based bundles, subscription boxes, and ready-to-cook meals further amplifies consumer exposure and trial.In developing economies, affordability and accessibility have been the main levers of TVP growth. Countries in Africa and South Asia are incorporating TVPs into humanitarian food aid programs and public health nutrition strategies due to their long shelf life, nutritional density, and ease of transport. Meanwhile, in developed markets, TVPs are now found in everything from pet food to snacks, expanding beyond traditional meal formats.
With governments offering subsidies and tax incentives for sustainable agriculture and plant-protein innovation, the structural support for TVP integration across both B2C and B2B channels is unprecedented. This reflects a paradigm shift from niche dietary substitute to mainstream protein component, driven by dynamic socio-cultural and economic variables.Report ScopeThe report analyzes the Textured Vegetable Proteins market, presented in terms of market value (US$ Thousand). The analysis covers the key segments outlined below.Segments:
Product Type (Textured Soy Protein, Other Product Types)
Form (Granules, Flakes, Chunks, Other Forms)
End-User (Business to Business, Business to Consumer)
Key Insights:
Market Growth: Understand the significant growth trajectory of the Textured Soy Protein segment, which is expected to reach US$1.5 Billion by 2030 with a CAGR of a 5.7%. The Other Product Types segment is also set to grow at 9.6% CAGR over the analysis period.
Regional Analysis: Gain insights into the U.S. market, valued at $433.8 Million in 2024, and China, forecasted to grow at an impressive 11.0% CAGR to reach $499.8 Million by 2030. Discover growth trends in other key regions, including Japan, Canada, Germany, and the Asia-Pacific.
Report Features:
Comprehensive Market Data: Independent analysis of annual sales and market forecasts in US$ Million from 2024 to 2030.
In-Depth Regional Analysis: Detailed insights into key markets, including the U.S., China, Japan, Canada, Europe, Asia-Pacific, Latin America, Middle East, and Africa.
Company Profiles: Coverage of players such as ADM (Archer Daniels Midland), AGT Food and Ingredients, American International Foods, Inc., Axiom Foods, Beneo GmbH and more.
Complimentary Updates: Receive free report updates for one year to keep you informed of the latest market developments.
Tariff Impact Analysis: Key Insights for 2025Global tariff negotiations across 180+ countries are reshaping supply chains, costs, and competitiveness. This report reflects the latest developments and incorporates forward-looking insights into the market outlook.The analysts continuously track trade developments worldwide, drawing insights from leading global economists and over 200 industry and policy institutions, including think tanks, trade organizations, and national economic advisory bodies. This intelligence is integrated into forecasting models to provide timely, data-driven analysis of emerging risks and opportunities.Key Attributes:
Report Attribute
Details
No. of Pages
371
Forecast Period
2024 - 2030
Estimated Market Value (USD) in 2024
$1.6 Billion
Forecasted Market Value (USD) by 2030
$2.4 Billion
Compound Annual Growth Rate
7.2%
Regions Covered
Global
Key Topics Covered: MARKET OVERVIEW
World Market Trajectories
Textured Vegetable Proteins - Global Key Competitors Percentage Market Share in 2025 (E)
Competitive Market Presence - Strong/Active/Niche/Trivial for Players Worldwide in 2025 (E)
FOCUS ON SELECT PLAYERS
Some of the 41 companies featured in this Textured Vegetable Proteins market report include:
ADM (Archer Daniels Midland)
AGT Food and Ingredients
American International Foods, Inc.
Axiom Foods
Beneo GmbH
Cargill, Incorporated
CHS Inc.
Crown Soya Protein Group
DuPont de Nemours, Inc.
Foodchem International Corporation
Ingredion Incorporated
International Flavors & Fragrances Inc. (IFF)
MGP Ingredients Inc.
Puris Foods
Roquette Freres
Shandong Wonderful Industrial Group
Shandong Yuxin Bio-Tech Co., Ltd.
Sudzucker AG (Beneo)
The Scoular Company
Wilmar International Limited
MARKET TRENDS & DRIVERS
Rising Demand for Plant-Based Diets Propels Growth of Textured Vegetable Proteins
Shift Toward Sustainable Food Sources Strengthens Business Case for TVP Adoption
Surge in Vegan and Vegetarian Populations Accelerates Demand for TVP-Based Products
Innovation in Meat Analogues Technology Expands Addressable Market Opportunity for TVP
Clean-Label Product Preferences Drives Adoption of Non-GMO and Organic TVP
Functional Health Benefits of Soy-Based Proteins Spurs Growth in Nutritional Applications
Expansion of Foodservice and Quick-Service Restaurant Chains Generates Demand for TVP Ingredients
Growing Interest in High-Protein Diets Throws the Spotlight on TVP as a Key Ingredient
Regulatory Push for Reduced Animal Protein Consumption Sustains Long-Term TVP Market Growth
Advancements in Extrusion and Processing Technologies Drive Quality Improvements in TVP Products
Evolving Consumer Perception of Meat Alternatives Strengthens Business Viability of TVP
For more information about this report visit https://www.researchandmarkets.com/r/bite48
About ResearchAndMarkets.comResearchAndMarkets.com is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends.
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Textured Vegetable Proteins Market
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