Latest news with #plantbased
Yahoo
7 hours ago
- Business
- Yahoo
Textured Vegetable Protein Market worth $2.65 billion by 2030- Exclusive Report by MarketsandMarkets™
DELRAY BEACH, Fla., July 16, 2025 /PRNewswire/ -- According to MarketsandMarkets™, The global textured vegetable protein market will grow to USD 2.65 billion by 2030 from USD 1.88 billion in 2025, at a CAGR of 7.1% during the forecast period. The textured vegetable protein (TVP) market is one of the most dynamic food sectors growing globally, due to changes in consumer trends toward more plant-based diets as well as health consciousness and environmental sustainability. TVPs consist mainly of soybeans, peas, and wheat. These protein-rich, versatile ingredients are popular in meat analogs, snacks, bakery products, ready-to-eat meals, and other applications for deploying a meat substitute or extender within food applications. Its texture and mouthfeel mimic meat, making it a cost-effective, protein-rich, and nutritious alternative—a major contender in plant protein. Browse in-depth TOC on "Textured Vegetable Protein Market" 294– Tables62– Figures255– Pages Download PDF Brochure: The market dynamics are shaped by various factors, including the rising adoption of vegan and vegetarian dietary patterns, advancements in food processing technologies, and a surging demand for sustainable, allergen-free alternative proteins. As the global population increasingly prioritizes health, ethical considerations, and environmental impact, the textured vegetable protein (TVP) market is poised for significant growth, particularly in emerging economies. This trajectory indicates a robust potential for market expansion in the coming years. Organic nature segment will grow at significant rate during the forecast period The organic TVP sector is produced from plant-based sources, such as soy, pea, or wheat, grown without the application of synthetic pesticides and fertilizers or genetically modified organisms (GMOs). It targets health-conscious consumers, particularly those in developed regions, such as North America and Europe, with strong demand for clean-label, non-GMO, and sustainably sourced products. Organic TVP is used for premium applications for plant-based meat analogs, snacks, and ready-to-eat meals targeted at vegan, vegetarian, and flexitarian consumers who are conscious about ethical and environmental issues. Manufacturing of organic TVP follows stringent organic certification requirements, which contribute to transparency and traceability and thereby instill confidence among consumers. Companies, such as Roquette and Archer Daniels Midland (ADM), are in the consolidation phase of organic TVP by promoting products, including NUTRALYS® organic pea protein and non-GMO soy-based TVP. The segment is benefiting from the organic food boom rooted in health, pesticide residue, and environmental concerns. Nevertheless, organic TVP production is hindered by high costs incurred for paltry organic crop yields and strict farming policies. This could indicate a premium price that acts against its availability in price-sensitive markets. The segment would continue to show rapid growth, with strong sustainability policies and consumer awareness in Europe and an emerging demand for organic food from the affluent consumer class in the Asia Pacific. Request Sample Pages: Granules type segment will likely capture a significant share during the forecast period TVP granules are tiny, ground particles that look similar to minced meat, thus being the most flexible and versatile form in the market for TVP. They have a fine texture that easily rehydrates and can be incorporated into pasta sauces, taco fillings, ground meat substitutes, and processed food meat extenders. Granules are cost-effective to produce and store, making them an appealing choice for manufacturers targeting budget-conscious markets such as Asia Pacific and Latin America. They are also in demand in institutional environments, including schools and hospitals, where budget-friendly, high-protein ingredients are desired. The ease with which granules can be incorporated into various recipes, ranging from burgers to casseroles, makes them appealing to broad consumer segments. Nonetheless, their smaller dimension could restrict their application where a clear meat-like structure is needed. As a result of their cost-effectiveness, scalability, and large-scale use, granules dominate the TVP market with the largest share. Asia Pacific region will hold significant market share during the forecast period. Asia Pacific textured vegetable protein (TVP) market is witnessing strong growth based on the rising health awareness, cultural food habits, and surging demand for sustainable, plant-based protein sources. Divided by nature into organic and conventional TVP, the market is portraying diversified consumer demands, with organic TVP appealing to premium, health-oriented segments, and conventional TVP leading as it is more affordable and has broad applications. The area, including China, India, Japan, and South Korea, is one of the largest growth centers for TVP, supported by massive populations, urbanization, and cultural preference for plant foods such as soy. Key players in this market include ADM (US), Roquette Frères (France), Ingredion (US), dsm-firmenich (Netherlands), The Scoular Company (US), Beneo (Germany), International Flavors & Fragrances, Inc. (US), Cargill, Incorporated (US), MGP (US), and PURIS (US). Get 10% Free Customization on this Report: Browse Adjacent Reports @ Food and Beverage Market Research Reports & Consulting Related Reports: Plant-based Protein Market by Source (Soy, Wheat, Pea, Canola, Rice, & Potato, Faba Beans), Type (Concentrates, Isolates, Textured, Milled Protein Flours, Strach-rich Protein Flours), Application, Nature, Form, Function, and Region - Global Forecast to 2030 Pea Protein Market by Type (Isolates, Concentrates and Textured), Application (Food, Beverages), Form (Dry, Wet), Source (Chickpeas, Yellow Split Peas, Lentils), Processing Method (Dry, Wet) and Region - Global Forecast to 2029 About MarketsandMarkets™ MarketsandMarkets™ has been recognized as one of America's Best Management Consulting Firms by Forbes, as per their recent report. MarketsandMarkets™ is a blue ocean alternative in growth consulting and program management, leveraging a man-machine offering to drive supernormal growth for progressive organizations in the B2B space. With the widest lens on emerging technologies, we are proficient in co-creating supernormal growth for clients across the globe. Today, 80% of Fortune 2000 companies rely on MarketsandMarkets, and 90 of the top 100 companies in each sector trust us to accelerate their revenue growth. With a global clientele of over 13,000 organizations, we help businesses thrive in a disruptive ecosystem. The B2B economy is witnessing the emergence of $25 trillion in new revenue streams that are replacing existing ones within this decade. We work with clients on growth programs, helping them monetize this $25 trillion opportunity through our service lines – TAM Expansion, Go-to-Market (GTM) Strategy to Execution, Market Share Gain, Account Enablement, and Thought Leadership Marketing. Built on the 'GIVE Growth' principle, we collaborate with several Forbes Global 2000 B2B companies to keep them future-ready. Our insights and strategies are powered by industry experts, cutting-edge AI, and our Market Intelligence Cloud, KnowledgeStore™, which integrates research and provides ecosystem-wide visibility into revenue shifts. To find out more, visit or follow us on Twitter , LinkedIn and Facebook . Contact:Mr. Rohan SalgarkarMarketsandMarkets Inc.1615 South Congress 103, Delray Beach, FL 33445USA: +1-888-600-6441Email: sales@ Insight: Our Website: Source: Logo: View original content: SOURCE MarketsandMarkets Sign in to access your portfolio
CNA
2 days ago
- Business
- CNA
CNA938 Rewind - Green from the Ground Up: How Cloversoft Became a Trusted Eco Brand in Singapore
In 'Made in SG', Melanie Oliveiro speaks with the co-founders of Cloversoft, a Singapore brand offering a range of eco-friendly home care products. Lynn Yeo and Angela Sim – who are celebrating Cloversoft's 11th year anniversary in 2025 – will talk about the company's origins and how they went from a newbie startup to a trusted brand used by eco-conscious Singaporeans. They'll also talk about why they made Cloversoft plant-based, as well as eco- and skin-friendly.
BBC News
4 days ago
- Business
- BBC News
Lab-grown cheese is coming – but would you eat it?
In an unassuming building in Stratford, east London, British start-up Better Dairy is making cheese that has never seen an udder, which it argues tastes like the real is one of a handful of companies around the world hoping to bring lab-grown cheese to our dinner tables in the next few there has been a trend away from meat-free foods recently, according to the Agriculture and Horticulture Development Board (AHDB).The statutory research organisation says that plant-based cheese sales across the UK declined 25.6% in the first quarter of 2025, while sales of cow's cheese grew by 3%.One reason for this, the AHDB tells the BBC, might be because the number of vegans in Britain is small – just 1% of the population (the Vegan Society puts it at 3%), far fewer than the amount of dairy cheese eaters – and has slightly declined Vegan Society insists that the meat-free food market remains "competitive" and steady. Other reasons may be concerns about health and price. A recent government survey found that that food being ultra-processed - a key challenge with vegan cheese - was the second-greatest concern for consumers, the first being cost. Plant-based cheese is generally more expensive than cow's cheese, the AHDB are these efforts a recipe for success or disaster? Some think the coming years present an the Netherlands, Those Vegan Cowboys expects to bring its cheeses to the US later this year, and Europe in three to four years due to regulatory hurdles. This is because lab-made cheeses count as a "novel food" and so need EU approval to go on chief executive, Hille van der Kaa, admits the appetite for vegan cheese is low right now, but her company is targeting a "silent revolution" by swapping cheeses people don't often think about."If you buy frozen pizza, you don't really think of what kind of cheese is on that," she explains. "So it's quite easy to swap."Meanwhile, French firm Standing Ovation plans on launching in the US next year, and in the UK and Europe in back in Stratford, London-based Better Dairy hasn't launched its lab-grown cheese yet because it would cost too much right chief executive Jevan Nagarajah plans to launch in three or four years, when he hopes the price will be closer to those seen in a cheesemonger, before getting it down to the sorts seen in a supermarket. So does it taste any good?Better Dairy invited me – a committed carnivore and dairy devotee – to its lab to poke holes in this new the company is only making cheddar because it sees vegan hard cheeses as having the biggest "quality gap" to dairy cheeses. It has made blue cheese, mozzarella and soft cheese, but argues the proteins in dairy don't make as big a difference in process starts with yeast that has been genetically modified to produce casein, the key protein in milk, instead of alcohol. Jevan says this is the same technique used to produce insulin without having to harvest it from companies also use bacteria or fungi to produce the casein is made through this precision fermentation, it is mixed with plant-based fat and the other components of milk needed for cheese, and then the traditional cheese-making process tried Better Dairy's three-month, six-month and 12-month aged cheddars, I can say they tasted closer to the real thing than anything else I've tried. The younger cheese was perhaps a bit more rubbery than usual, and the older ones more obviously salty. On a burger, the cheese melted well. Jevan accepts there's room to improve. He says the cheese I tried was made in his lab, but in future wants artisanal cheesemakers to use the firm's non-dairy "milk" in their own labs to improve the the company cannot use dairy fats, it has had to "optimise" plant-derived fats to make them taste better."If you've experienced plant-based cheeses, a lot of them have off flavours, and typically it comes from trying to use nut-based or coconut fats – and they impart flavours that aren't normally in there," Better Dairy scientist Kate Royle Those Vegan Cowboys is still focusing on easy-to-replace cheeses, like those on pizzas and burgers, while Standing Ovation says its casein can make a range of cheeses including these new cheeses find their match?It'll be a tall order. Of those who bought vegan cheese on the market in the past year, 40% did not buy it again, according to an AHDB survey – suggesting taste may be a Watson from the Vegan Society points out that resemblance to the real thing may not even be a good thing."Some vegans want the taste and texture of their food to be like meat, fish or dairy, and others want something completely different," he tells Judith Bryans, chief executive of industry body Dairy UK, thinks the status quo will remain strong."There's no evidence to suggest that the addition of lab-grown products would take away from the existing market, and it remains to be seen where these products would fit in from a consumer perception and price point of view," she tells the BBC. But both Better Dairy and Those Vegan Cowboys tout partnerships with cheese producers to scale up production and keep costs down, while Standing Ovation has already struck a partnership with Bel (makers of BabyBel).Standing Ovation's CEO Yvan Chardonnens characterises the recent unpopularity as a first wave in the vegan "analogues" of cheese faltering because of quality, while he hopes that will improve in the next the current concerns about a shrinking vegan market, taste, quality and price, the issue of ultra-processed foods is one that these companies may have to grapple argue a lack of lactose, no cholesterol and lower amounts of saturated fats in lab-made cheese can boost its health benefits - and that any cheese is fermentation may also allow producers to strip out many ultra-processed elements of current vegan suggests it's a question of perception. People have a "romanticised view" of dairy farming, she says, despite it now being "totally industrialised" - a point backed by AHDB polling, which found 71% of consumers see dairy as natural."I wouldn't say that's really a traditional, natural type of food," Hille argues."We do have an important task to show people how cheese is made nowadays."
Times
7 days ago
- Health
- Times
Vegan mac 'n' cheese recipe
T he classic mac 'n' cheese — a great favourite in Scotland — is given a healthy plant-based makeover here. Despite having no cheese at all, it's still big on cheesy flavour thanks to nutritional yeast flakes. The dish isn't low on calcium, either, with a triple boost of it coming from the almonds, the soya milk (which is usually fortified with minerals) and the cauliflower. You also get plenty of extra fibre by swapping regular macaroni for wholewheat. Serves 4 • 200g wholewheat macaroni • 250g cauliflower, cut into bite-sized florets • Your choice of garden peas, pumpkin seeds or leafy salad, to serve For the vegan cheese sauce • 100g cashews, roughly chopped• 50g almonds, roughly chopped • 1 tsp freshly squeezed lemon juice • 250ml unsweetened soya milk or other plant milk• 4 tbsp nutritional yeast flakes• 2 tbsp hulled hemp seeds• 1 tsp garlic granules• 1 tsp onion powder• 1 tsp English mustard• 1⁄2 tsp vegan stock powder• A pinch of chilli powder • A good pinch of ground turmeric 1. Preheat the oven to 180C/gas 6. To make the cheese sauce, put the cashews and almonds in a large saucepan, cover with 200ml cold water and stir in the lemon juice. Bring to the boil, then reduce the heat and simmer for 10 min or until the liquid has been absorbed. 2. While the nuts are softening, fill a steamer saucepan with cold water, bring to the boil and add the macaroni to the saucepan and the cauliflower to the steamer. Steam the cauliflower for 5 min, then remove from the heat, drain and set aside; continue cooking the macaroni until tender. Drain the macaroni and return to the saucepan with the cauliflower. 3. Add the softened nuts and the remaining cheese sauce ingredients to a food processor and blend until smooth. Season to taste. 4. To assemble the dish, stir the cheese sauce into the cooked cauliflower and macaroni in the saucepan. Heat, stirring continuously, for a couple of minutes until piping hot, then serve with garden peas and pumpkin seeds, or salad leaves of your choice. Taken from The Scottish Vegan Cookbook by Jackie Jones (Birlinn £18.99). Buy from Discount for Times+ members
Telegraph
7 days ago
- Politics
- Telegraph
Council in hypocrisy row over vegan-only menus
A Left-leaning council is embroiled in a hypocrisy row over its plant-based menu. Oxfordshire county council banned meat, dairy and eggs from all its catered events in 2021, citing climate change. Now the Lib Dem authority has admitted serving imported oranges and bananas at council lunches, despite telling others to reduce their ' food miles ', a concept aiming to keep produce local to benefit the environment. It comes despite the council contributing to the Oxfordshire Food Strategy, a set of sustainability guidelines for councils, businesses, community groups and individuals, which call for 'reduced food miles' in the county. A council spokesman said: 'While we do try to source food locally there have been occasions, particularly in the winter months, when food such as oranges and bananas have been sourced from further afield. All other fruit is British-grown. 'We need to balance sustainability against the wish to serve councillors a balanced menu which is nutritious and healthy. 'Oranges and bananas are bought in small quantities from local shops. Such shops would source these oranges and bananas from various locations.' After concerns were raised that it was breaching the environmental guidelines, the council has been forced to review its vegan menu. The Countryside Alliance has called for the council to reverse its ban on meat entirely. Mo Metcalf-Fisher, its director of external affairs, told The Telegraph: 'It never made sense to ban grass-fed beef from a farm up the road, to only source fruit from South America, for example. 'British meat is vastly sustainable and the answer to cutting emissions lies with supporting and promoting our farmers and their produce, not policing what people eat. 'Oxfordshire's leadership should right the wrongs of the past, mend their relationship with local farmers, and reverse this illogical meat ban as swiftly as possible.' In 2021, the council passed the meat and dairy ban submitted by Ian Middleton, a Green party councillor, because it was 'in the interest of the health of our planet and the health of our people'. Pictures of the first plant-based lunch posted by Cllr Middleton on X showed a spread of fruit, including melon, mango, kiwi and pomegranate, alongside sandwiches, pastries and chocolate cake. The decision outraged farmers, led by Jeremy Clarkson, of Clarkson's Farm fame, who said: 'It's the principle of it. You can't dictate. You might be a vegetarian but you can't make everyone else a vegetarian just because you are.' Bethia Thomas, a Lib Dem councillor, called for the council to rethink its catering policy at a full council meeting on Tuesday. In a written question, she claimed 'meals have not been sourced locally, and do not promote sustainability or wholly reflect the policies set out in the food strategy which the council endorses'. She called for the council to use local produce 'to reflect the county's rural economy and our farmers' role in food production'. About three quarters of Oxfordshire's land is used for farming. Liz Leffman, the council leader, said she has asked for the authority's facilities management team to 'review the current arrangements for full council lunches'.
