Protein Ingredients for Processed Foods

Published - Dec 2006| Analyst - Norma Corbitt| Code - FOD036A
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Report Highlights

  • The U.S. market for protein ingredients was worth almost $2.3 billion in 2005 and climbed to $2.4 billion in 2006. At an average annual growth rate (AAGR) of 3.5%, this market should reach $2.8 billion by 2011.
  • The animal-derived protein ingredient market is facing strong competition from plant-derived protein ingredients. Market forces caused prices for some of the ingredients to spike; however, over the next five years, the market will be worth $1.7 billion, an AAGR of 1.7%.
  • Plant-derived protein sources accounted for more than 44% of the dollar value for the market in 2005 and 2006. It will maintain this steady share through the forecast period.

INTRODUCTION

The U.S. market for protein ingredients continues to evolve, as research expands market opportunities for them in processed foods. The surge of interest in the functional and nutritional benefits of the ingredients results in the need to understand the social, economic, regulatory, and technological trends, which can either promote or hinder manufacturers' sales. This new BCC Research technical/marketing study, Protein Ingredients for Processed Foods, explores how manufacturers balance these multi-dimensional trends in a highly competitive environment.

SCOPE OF STUDY

This report contains:

  • An extensive overview of the U.S. market for protein ingredients, especially within processed foods
  • Discussion of the U.S. market, including a discussion of historical data, recent trends, and a five-year forecast to the year 2011.
  • An industry structure section that provides a breakdown of active providers into market shares, strengths, and forces that promote or hamper growth
  • A section on technology, discussing the most recent and upcoming trends and new devices
  • A profiling of the major companies as well as a detailed patent analysis.

METHODOLOGY AND INFORMATION SOURCES

The methodologies employed to obtain the data found in Protein Ingredients for Processed Foods come from extensive telephone interviews with key executives of the leading U.S. companies involved in the producing the ingredients. The expert and reasoned comments of the sources, combined with information gleaned from trade journals, patents, company reports, press releases, product literature, and government documents germane to protein ingredients, provide the basis for the contents of the report.

The information has been used to formulate average annual growth rates (AAGRs), which are tied to those of agricultural commodity sales, processing companies, and applicable manufacturing markets. The market volumes are based on the number of pounds produced for use in processed foods. Given in 2006 constant dollars, the market values reflect sales at the manufacturer's level, are calculated on an average per-pound price, and represent real growth. Where precise information was not available, a consensus was made using a formulation of reasonable assumptions and estimates based on historical data.

ANALYST'S CREDENTIALS

The author of this report, Norma Corbitt, has 20 years of experience as a BCC Research editor and analyst. In that time, Ms. Corbitt has written a number of other BCC reports, with the latest being Sterilization Technologies Advancing into the 21st Century, The Growing Food Testing Industry, and Engineered and Staple Soy-Containing Foods. She has either assisted or been the editor of a number of the company's monthly newsletters.

Table of Contents & Pricing

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