PROTEIN INGREDIENT MARKET
Science Market Regulation
UBIC
2015
CONSULTING
Marketing Development
Strategy Consulting
Partnership searches
Informations systems
Technical & Competitive Scanning – Regulations – Manufacturers
This comprehensive report is based on in-depth interviews with food companies completed by a desk review.
It provides for DECISION MAKERS a global understanding of the sector as well as an outlook on its future.
MARKET ANALYSIS
FOOD SEGMENTS
• New trends and
perspectives
• Sales by country and
ingredient category
• Production volumes
by country
• Suppliers
• Users
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•
•
•
•
•
•
Dairy products
Ice creams
Nutrition, Infant formula
Dietetic & Sport foods
Confectionery Beverages
Meat, ready-to-eat food
Clinical Nutrition
COUNTRIES COVERED
INGREDIENTS COVERED
•
•
•
•
•
•
•
•
•
•
•
North America
Western Europe
Asia
Australia-New Zealand
Meat & Fish proteins
Vegetable proteins
Wheat protein
Egg protein
Soy protein
Whey proteins
Protein
Hydrolysates
INGREDIENTS COVERED
MARKET SIZE + APPLICATIONS
Wheat
proteins
Wheat Protein
• Dairy
• Bakery
• Sports Food
Milk
proteins
vegetable
proteins
Milk & Whey
Proteins
Vegetable
Proteins
• Dairy
• Ice Cream
• Bakery
• Meat
• Confectionary
• Ready-to-Eat
fods
• Infant Formula
• Sports Food
• Beverages
• Meat
• Ready-to-eat
foods
Soy
Soy Protein
• Bakery
• Meat
• Ready-to Eat
Foods
• Infant Formula
• Sports Foods
• Beverages
• Clinical Nutrition
Eggs
Egg Protein
• Ice Cream
• Meat
• Sports Food
• Bakery
Meat
Fish
Meat & Fish
Proteins
• Meat
Hydro
Protein
Hydrolysates
• Sports Food
• Clinical Nutrition
• Infant Formula
PROTEIN INGREDIENT MARKET
OBJECTIVES
INTRODUCTION
MARKET
Consumption trends by
segments
Volumes of proteins used
by type and by segments
Criteria of choice of food
companies
Proteins are assembled from their basic unit
amino acids; about 20 to 22 amino acids are
commonly found in proteins. Amino acids are
classified into essential and non essential.
There are nine essential amino acids required
in the diet. As the human is not able to
synthesize those amino acids they must
come from the food.
Extra protein beyond the daily requirement will
not make extra muscle or grow hair faster or
protect against diseases. Protein beyond what is
needed is either broken down and used for
energy or it is stored in fat cells. A too low protein
diet will result in a gradual breakdown of body
tissue protein, loss of muscle mass and
metabolic disorders.
In the anabolic process amino acids are linked
together into body proteins which are constantly
synthesized and degraded for energy recovery,
cellular structure, enzymatic processes, antibody
formation,
blood-clotting
factors,
neurotransmitters, etc.
Proteins have different level of biological activity
in the body. The main methods of evaluation are
biological value and net protein utilization and
protein digestibility corrected amino acid score
(PDCAAS). Milk, eggs and meat are considered
as the most valuable sources as they contain all
essential amino acids. Egg white has a biological
value of 100 which means that all the nitrogen
from eggs can be used by the body. Plant
proteins usually have a lower score (70 for corn).
Proteins are used either for their nutritional value
or their functional properties. Everybody needs
food proteins. The amounts needed depend on
one’s body size, metabolism and period of life
(growth, pregnancy, etc.)
PROTEIN INGREDIENT MARKET
OBJECTIVES
BIOACTIVITY OF PROTEINS
MARKET
Consumption trends by
segments
Volumes of proteins used
by type and by segments
Criteria of choice of food
companies
During digestion, proteins are broken into
amino acids and small peptides. Intact
proteins are, for the most part, not absorbed
across the gut wall. One exception would be a
special class of milk-borne immunoglobulins
(IgA) that are specifically absorbed and
provide passive immunity to newborns and
babies. A second exception is that very low
levels of intact proteins or large fragments of
proteins are taken up by mononuclear
leukocytes,
possibly
through
macropinocytosis, as part of the immune
system surveillance of gut contents.
From a nutritional perspective, proteins are
typically classified as either non-digestible
(excreted in the feces) or digestible (absorbed as
small peptides and amino acids). Digestible
proteins are largely soluble in water or acid
whereas the indigestible proteins are typically
insoluble, being bound primarily to sugars or fiber.
Within the stomach, hydrochloric acid and pepsin
denature and fragment the soluble proteins. Later
in the small intestine, protein-digesting enzymes
secreted by the pancreas and intestinal wall
further break down the protein chains into peptides
of decreasing size, typically ranging in length from
a few hundred amino
acids down to the
component individual amino acids and extremely
short peptides (two to six amino acids).
A study published by Robert et al (1999)
demonstrated that the bioavailability of peptides
was inversely proportional to the length of the AA
chain. The digestive tract provides a strong barrier
to macromolecules and all non essential AA are
converted into carbon and nitrogen, as a source of
energy or urea.
PROTEIN INGREDIENT MARKET
OBJECTIVES
THE MARKET
MARKET
Consumption trends by
segments
Volumes of proteins used
by type and by segments
Criteria of choice of food
companies
The global proteins ingredients market is
estimated at about $10 billion. Proteins
today are essential in nutritional sectors. The
animal-derived protein market is now
challenged by plant-derived proteins due to
price differences and fluctuations but also
consumer attitudes particularly
as consumer are more
convinced of the nutritional
benefit of plant proteins.
Soy protein represents a
very competitive product in
terms of price.
Its main market sector is
the meat industry. Wheat
proteins are mainly used in
the baking food sector.
This is still a small market but with an
increasing number of applications.
Dairy proteins still represent the main market
and have a wide range of food applications.
Meat protein represents the last category of
products and has very important volumes.
PROTEIN INGREDIENT MARKET
OBJECTIVES
APPLICATIONS
MARKET
Market Sectors for proteins:
Consumption trends by
segments
Volumes of proteins used
by type and by segments
Dairy products / Ice creams
Infant formula- Clinical nutrition
Dietetic products & Sports Food
Confectionery & Chocolate
Beverages
Meat/pigmeat, ready-to-eat food
Bakery / Biscuits/ Snacks
Criteria of choice of food
companies
TYPE OF PROTEIN
Wheat protein
Soy protein
Other vegetable proteins
Whey proteins
Meat-Fish proteins
Hydrolysates
PROTEIN INGREDIENT MARKET
OBJECTIVES
METHODOLOGY
MARKET
Consumption trends by
segments
Volumes of proteins used
by type and by segments
Quantitative
Qualitative
Volumes of different types of
proteins broken down by
geographical market
Main usage of each protein
source
Type of proteins broken down by
market segment
Criteria of choice of food
companies
Comparative advantage of
protein sources
Receptivity of different market
segments and usage of protein
sources
PROTEIN INGREDIENT MARKET
TABLE OF CONTENTS
1.1. INTRODUCTION
1.2. PROTEIN AND SATIETY
1.3. PROTEIN INGREDIENT MARKET
1.3.1. SOY PROTEIN MARKET
Manufacturers
ADM (USA)
FUJI PROTEIN TECHNOLOGIES INC. (JP)
1.3.2. WHEAT PROTEIN MARKET
A technical view of the present wheat gluten industry
Modification of wheat gluten into water-soluble products
Wheat Gluten usage in meat
Wheat Gluten usage in dairy products and ice cream
Manufacturers
Crop Energies Bio Wanze (BEL)
1.3.3. DAIRY PROTEINS MARKET
Whey protein market
The US supply
The Oceania supply
The European supply
Economical aspects – Market of WPC & WPI worldwide
Milk protein market
The EU Market
The US market
The Asian Market
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MPC Applications by market segments
Application in Cheese
Joint health and sports recovery
Most Recent Trends in the Global Market for Milk Proteins
Hydrolysates market
Clinical nutrition
Infant nutrition
1.3.4. VEGETABLE PROTEINS MARKET
Plant Protein Market in Japan
Plant Protein Manufacturers
FUJI OIL CO., LTD (JP)
THE NISSHIN OILLIO GROUP, LTD. (JP)
ADM FAR EAST LTD. (JP)
SHOWA SANGYO CO., LTD. (JP)
KOYO MERCANTILE CO., LTD. (JP)
1.3.5. MEAT-FISH PROTEINS MARKET
Fish protein concentrate
Fish Protein Manufacturers
BLUE WAVE MARINE INGREDIENTS (PERU)
AROMA NEW ZEALAND LIMITED (NEW ZEALAND)
THAI OKABE PROMOTION Co. LTD (THAILAND)
1.3.6GELATINE MARKET
Manufacturers
GELITA (G)
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PROTEIN INGREDIENT MARKET
TABLE OF CONTENTS
ROUSSELOT (VION, N)
NORLAND (USA)
STERLING GELATIN (IN)
PB GELATINS, TESSENDERLO GROUP (G)
NITTA GELATIN (J)
Protein Hydrolysates and Peptones Market
1.3.7 EGG PROTEIN
Eggs Manufacturers
KEWPIE EGG CORPORATION (JP)
TAIYO KAGAKU CO.,LTD (JP)
DAIICHI-KASEI CO.,LTD.ALL CO.,LTD (JP)
2. FOOD SEGMENT SUMMARY – INGREDIENT USE
SEGMENT DAIRY
SEGMENT ICE CREAM
SEGMENT BAKERY
SEGMENT MEATS / PORK MEAT / CURED MEATS
SEGMENT CONFECTIONERY
SEGMENT READY TO EAT FOODS
FOOD COMPANIES USAGES
Dairy
ADAMS FOOD (IRISH DAIRY BOARD- UK)
AMERICAS CONFECTIONERY (CADBURY SCHWEPPES )
BEECHNUT (USA )
BEN & JERRY’S (UNILEVER GROUP - USA)
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146
147
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151
153
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155
157
158
159
161
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CARGILL JUICE BEVERAGE (USA)
DANNON (USA)
DEAN FOODS (USA)
GENERAL MILLS (USA)
MOLKEREI ALOIS MULLER Gmbh (G)
UNILEVER GERMANY (LANGNESE IGLO) (G)
UNILEVER FRANCE (MIKO COGESAL) (F)
DANONE (F)
ELSA SA (CH)
MEIJI MILK PRODUCTS CO, LTD (J)
HERSHEY FOODS (USA)
INTERSTATE BAKERIES CORPORATION (USA)
NESTLE ICE CREAM (F)
NESTLE USA Frozen Food Production Plant, Jonesboro, AR, USA
NESTLE (CH)
NELLSON’S NUTRACEUTICALS (USA)
NESTLE UK (ROWNTREE MACKINTOSH - UK)
SAMMONTANA S.r.l ( I)
UNILEVER (NL)
WELLS’ DAIRY Inc (Blue Bunny Brand) (USA)
ZOTT (G)
Meat / Prepared meals / Sauces
CAMPOFRIO Alimentacion (SP)
HEINZ (UK)
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PROTEIN INGREDIENT MARKET
TABLE OF CONTENTS
HEINZ (USA)
216
NANJING YURUN FOOD CO LTD (CN)
218
NESTLE USA Frozen Food Production Plant, Jonesboro, AR (USA) 221
OSCAR MAYER (KRAFT FOODS- USA)
224
SHINEWAY GROUP TECHNOLOGY CENTER (CN)
226
Bakery / Biscuits
229
INTERSTATE BAKERIES CORPORATION (USA)
230
NABISCO Biscuits Co (KRAFT FOODS - USA)
232
GRANDS MOULINS DE PARIS (F)
235
QUAKER OATS (PEPSICO GROUP - USA)
237
Confectionery
239
AMERICAS CONFECTIONERY (CADBURY SCHWEPPES - USA ) 240
HERSHEY FOODS (USA)
242
MARS (MASTERFOOD - NL)
245
NESTLE UK (ROWNTREE MACKINTOSH - UK)
247
Beverages
249
CARGILL JUICE BEVERAGE (USA)
250
Nutritional Companies
252
ABBOTT NUTRITIONALS (USA)
253
BEECHNUT (USA )
255
FRESENIUS KABI ENTERAL NUTRITION (G )
256
MEAD JOHNSON (USA)
258
WYETH (USA)
262
MORINAGA (J)
264
NESTLE MEDICAL NUTRITION ( CH)
265
Sports Food & Slimming products users
269
BARIATRIX EUROPE (CDN)
271
CAMBRIDGE MANUFACTURING COMPANY Ltd (CMC ) (UK)
273
D3F / NUTRIBIO (F)
275
EAS (Experimental & Applied Sciences- Abbott Nutritionals- USA) 277
ELEMENT BARS (USA)
278
GEFA LABORATORY (F)
279
HEDELAB (B)
280
INKO SA
281
JOE WEIDER NUTRITION (USA)
283
LABORATOIRE ROBERT SCHWARTZ
285
LABORATOIRE INELDEA (F)
287
NBTY (USA)
288
NELLSON’S NUTRACEUTICALS (USA)
290
MLO Sports Nutrition (USA)
292
NUTRIBIO (F)
294
PHARMA SWEET COMPANY (F)
295
PRODIETIC
297
NUTRILITE PRODUCTS, Inc – ACCESS BUSINESS GROUP (USA)
299
BEST FOOD- SLIM FAST FOOD UNILEVER (UK)
301
SHANNON MINERALS (IRL)
303
SOBAL / LABORATOIRES PYC (SAVENA GROUP- F)
305
NUTRICHEM DIAET + PHARMA Gmbh (G)
306
NUTRISUN (TRIBALLAT GROUP - F)
308
PRINSEN BV (NL)
310
UNILEVER BESTFOODS (USA)
313
VSI BV (NL)
314
WRIGHT group (USA)
316
3. ANNEXES
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PRODUCT CLASSIFICATION
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USA
319
Europe
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PROTEIN INGREDIENT MARKET
TABLE OF CONTENTS
Japan
STATISTICS ON THE MARKET
The US Market
CANADA
MEXICO
EUROPEAN TRADE
CHINA
NEW ZEALAND
AUSTRALIA
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PROTEIN INGREDIENT MARKET
LIST OF TABLES
TABLE 1:. PROTEIN FROM ANIMAL, PLANT AND MICRORGANISM
TABLE 2: TOTAL DIETARY PROTEIN CONSUMPTION (G/PERSON/DAY)
TABLE 3 : US EXPORTS OF PROTEIN CONCENTRATES AND TEXTURED PROTEIN SUBSTANCES, 2005-2011
TABLE 4 : US EXPORTS OF PROTEIN ISOLATES, 2005-2011
TABLE 5: AMOUNT OF PRODUCTION, AMOUNT OF HANDLING IN PLANT PROTEIN(TONS)
TABLE 6: WORLD DIETARY PROTEIN MARKET ESTIMATION, IN VOLUME AND VALUE, 2010
TABLE 7: THE US AND EUROPEAN DIETARY PROTEIN MARKET BY PROTEIN TYPES, IN VOLUME, 2012
TABLE 8: THE US AND EUROPEAN DIETARY PROTEIN MARKET FORECAST, IN VALUE, 2005-2015
TABLE 9: PROTEIN COMPOSITION OF SOY PROTEIN FORMS
TABLE 10 : US PROTEIN INGREDIENT MARKET
TABLE 11: SOY CATEGORY SALES IN THE US 2007-2010
TABLE 12: WORLD SOYBEAN MEAL SUPPLY AND USE (MILLION METRIC TONS) - 2007- 2012
TABLE 13: WORLD WHEAT SUPPLY AND USE (MILLION METRIC TONS) - JULY 2010
TABLE 14: THE US EXPORTS OF WHEAT GLUTEN (1109000000), 2007-2011
TABLE 15: THE US IMPORTS – CONSUMPTION OF WHEAT GLUTEN (1109009000) , 2007-2011
TABLE 16: WHEAT GLUTEN IMPORTED BY EU, 2005-2009
TABLE 17: USAGE OF WHEAT GLUTEN IN DIFFERENT REGIONS OF THE WORLD
TABLE 18: PRICE COMPARISON OF FOOD PROTEIN INGREDIENTS IN AUSTRALIA
TABLE 19 : AVAILABILITY OF WHEY AND THEIR COMPONENTS 2000-2010
TABLE 20 : WORLD WHEY PROTEIN PRODUCTION IN TONS 2004-2011
TABLE 21 : COMPARATIVE PRODUCTION OF WPC/WPI IN TONS PER REGION 2006-2011 (ESTIMATION STILL IN PROCESS)
TABLE 22: WORLD DAIRY INGREDIENT MARKET 2004 – 2011
TABLE 23 : THE WORLD EXPORTS OF WHEY PROTEIN CONCENTRATE (WPC) PER REGION 2005-2010
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PROTEIN INGREDIENT MARKET
LIST OF TABLES
TABLE 24: EU EXPORTS OF WPC BY MEMBER STATE OF EXPORT IN VOLUME 2007-2011
TABLE 25: EU EXTRA TRADE IN MPC, MPI AND OTHER PROTEIN CONCENTRATES – 2011
TABLE 26: EU EXTRA TRADE IN MPC, MPI AND OTHER PROTEIN CONCENTRATES – 2011
TABLE 27: EU EXTRA IMPORTS & EXPORTS OF MPC (04049021) IN 2011
TABLE 28: EU EXTRA IMPORTS & EXPORTS OF MILK PROTEIN ISOLATE (35040010) 2011
TABLE 29: EU IMPORTS OF MPI BY COUNTRY OF DESTINATION AND ORIGIN 2011
TABLE 30: EU INTRA TRADE IN MPI (35040010) 2011
TABLE 31: U.S. MPC IMPORT IN VOLUME (TONS) 2006-2011
TABLE 32: U.S. BREAKDOWN OF IMPORTS AND PRODUCTION BY COUNTRY – 2005 - 2011
TABLE 33: US. MPC AND OTHER COMMODITY IMPORTS 2011
TABLE 34: US IMPORTS OF MILK PROTEIN CONCENTRATE 2005-2011
TABLE 35: US AND EU IMPORTS OF MPC 2007-2011
TABLE 36 : JAPAN - IMPORTS OF MPC (CODE: 040490) , 2006-2009
TABLE 37: JAPAN - IMPORTS OF MILK PROTEIN CONCENTRATE (>80%) 2005-2010 VOLUME (,000 TON)
TABLE 38 : JAPAN - IMPORTS OF MPI, 2006-2009
TABLE 39: MPC - TMP INGREDIENTS USED IN FOOD PRODUCTS - 2011
TABLE 40 : WORLD HYDROLYSATE MARKET – 2010 ACCESSIBLE MARKET
TABLE 41 : HYDROLYSATE MARKET BREAKDOWN – 2010
TABLE 42 : MANUFACTURERS POSITION ON THE MARKET FOR MPC MPI INGREDIENTS, 2010
TABLE 43 : MANUFACTURERS PRODUCTION SHARE, 2010
TABLE 44 : TOP TEN EXPORTERS AND IMPORTERS OF FISH AND FISHERY PRODUCTS
TABLE 45: TOTAL AND PER CAPITA FOOD FISH SUPPLY BY CONTINENT AND ECONOMIC GROUPING IN 2005
TABLE 46: FISH POWDER (030510) FOR HUMAN CONSUMPTION; EXPORT BY COUNTRY OF ORIGIN 2008-2011
TABLE 47: IMPORT OF FISH POWDER (030510) FOR HUMAN CONSUMPTION BY SELECTED COUNTRIES, 2010-2011
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PROTEIN INGREDIENT MARKET
LIST OF TABLES
TABLE 48: FISH POWDER FOR ANIMAL CONSUMPTION (230120); EXPORT BY COUNTRY OF ORIGIN 2008-2011
TABLE 49: US EXPORT BY REGION - FISH POWDER FOR HUMAN CONSUMPTION (030510) 2007-2011
TABLE 50: US IMPORT BY REGION 03051020000 – FISH POWDER FOR HUMAN CONSUMPTION
TABLE 51 : FUNCTIONAL PROPERTIES OF GELATIN IN FOODS
TABLE 52 : GELATIN APPLICATIONS IN FOOD
TABLE 53 : HYDROLYSED COLLAGEN APPLICATIONS IN FOOD
TABLE 54 : US EDIBLE AND PHOTOGRAPHIC GELATIN EXPORTS IN VALUE (THOUSANDS OF USD) AND VOLUME (MT), 2005-2010
TABLE 55 : US GELATIN FOOD PREPARATIONS EXPORTS IN VALUE (THOUSANDS OF USD) AND VOLUME (MT), 2005-2010
TABLE 56 : MAJOR PLAYERS ON THE WORLD GELATINE MARKET
TABLE 57: BIOLOGICAL VALUE OF EGG
TABLE 58: NUTRITIONAL ANALYSIS OF EGG WITHOUT ITS SHELL
TABLE 59: GLOBAL EGG DEMAND 1985-2025
TABLE 60 : DEVELOPMENT OF GLOBAL AND EU EGG PRODUCTION BETWEEN 2002 AND 2007;
TABLE 61: THE SEVEN LEADING EU COUNTRIES IN EGG PRODUCTION IN 2002 AND 2007; DATA IN 1,000T
TABLE 62: MAIN EGG PRODUCTS EXPORTING COUNTRIES OF THE EU IN 2007; DATA IN T
TABLE 63: MAIN EGG PRODUCTS IMPORTING COUNTRIES OF THE EU IN 2007; DATA IN T
TABLE 64: THE THEN LEADING STATES OF THE USA IN EGG PRODUCTION IN 2000 AND 2007
TABLE 65 : IMPORT AMOUNT OF DRIED EGG ALBUMEN, 2002-2009
TABLE 66 : INGREDIENTS USED IN FOOD PRODUCTS -2012 IN TONS
TABLE 67: CHINESE IMPORTATIONS OF PROTEIN JAN-DEC 2012 – LIST OF USERS
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114
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PROTEIN INGREDIENT MARKET
LIST OF FIGURES
Figure 1. Prebiotic modulates the composition of the natural ecosystem by stimulating growth of indigenous micro-organisms
Figure 2. Prebiotic properties
Figure 3. Lactose structure
Figure 4. Structure of GOS
Figure 5: Production of GOS from lactose hydrolysis
Figure 6. Formation of GOS from Lactose by beta-Galactosidase
Figure 7. GOS production process
Figure 8. Stability of GOS and FOS in a Soft Drink Model
Figure 9. World GOS market by segments – 2011
Figure 10. New products with GOS
Figure 11. Annual trends in global oligosaccharide production
Figure 12. Western Europe market share
Figure 13. Western Europe market forecast
Figure 14. The global health food market by region
Figure 15. Market Scale of FUSHO in Japan (Billion)
Figure 16. Major oligosaccharides launched on the Japanese market
Figure 17. Annual trends in Number of Items of FOSHU
Figure 18. Percentage of the Products by Health Claim FOSHU (2011)
Figure 19. Annual Gross sales of Health Foods without FOSHU (billion Yen)
Figure 20. Additives used in Korea
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PROTEIN INGREDIENT MARKET
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