Similar to peas, rice, and
canola, potato proteins are vegetable sourced proteins
with significantly smaller market size. The small market size of
potato protein can be mainly attributed to the introductory stage of
its lifecycle. However, it is increasingly becoming a subject of R&D in the
protein industry among both food and feed manufacturers. The consumption of
potato protein is currently the largest in the feed industry, especially in
cattle and swine feed, whereas in the food industry, it is used in limited
applications such as confectionery, bakery, processed meat, and to some extent
in dairy products. However, it is extensively researched as potato protein
isolated by thermal coagulation is highly unstable and insoluble, resulting in
the loss of their functionality in food applications. Furthermore, due to its
solubility issues, potato protein concentrate is considered as a by-product of
low value despite the high nutritional value of the indentured protein.
According to
MarketsandMarkets, the global potato protein market is projected to grow from
USD 72.2 million in 2017 to USD 88.2 million by 2022. The growth of the market
is projected to be directly affected by the rising veganism trends and
increased concerns toward the food allergen products. The global potato protein
market is projected to grow at a CAGR of 4.1% from 2017 to 2022.
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What is driving the growth of the potato
protein market?
· Consumer concerns
regarding food allergens in food products
Intolerance and allergenic
reactions are common health concerns globally, particularly in regions such as
North America and Europe. According to the Food Allergy Research &
Education (FARE), in the US, nearly 200,000 people each year require emergency
medical care due to allergic reactions to food, which cost about USD 25 billion
annually. In the EU, according to The European Academy of Allergy and Clinical
Immunology (EAACI), currently, around 150 million citizens suffer from chronic
allergic diseases, and by 2025, it is estimated that more than 50% of all
Europeans will suffer from allergies.
As a result of the growing
concerns regarding allergies, an increasing emphasis is placed on accurate
labeling of food products in order to help customers identify
the presence of allergens. Manufacturers in the food industry have
responded accordingly by introducing allergen-free products, labeling them as
‘gluten-free,’ ‘lactose-free,’ or by providing disclaimers on food products
such as ‘this product is processed in a factory that also processes soy, wheat,
peanuts, and eggs, among others’, in order to create product awareness and
prevent allergen concerns among consumers through cross-contamination.
Therefore, consumers in the
European and North American regions prefer allergen-free proteins such as
potato proteins in food products. This has resulted in
an increasing focus of food manufacturers on the identification of
alternate sources of protein that are allergen-free, such as potato proteins.
Consequently, this has resulted in increasing industrial investments in R&D
for the use of potato protein in food applications.
· Untapped regional
markets are creating opportunities for potato protein
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The feed segment is projected to dominate the
potato protein market by 2022.
Based on region, the potato
protein market is segmented into North America, Europe, Asia Pacific, and Rest
of the World.
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