全球大豆蛋白成分市场-增长,趋势和预测(2020-2025年)
The National Institute of Allergy and Infectious Diseases reveals that 90% of food
allergies are caused by eggs, milk, fish, red meat, and nuts. Due to animal protein allergies, most of the meat consumers are inclined toward meat
substitutes made of vegan protein, which ultimately drives the global soy protein
ingredients market. In fact, according to a reference list of allergen data emperically
observed, it was found that the allergen from chicken meat ranges from 0.5%-5% in
Southern Europe. According to the United States Center for Disease Control and Prevention, 12.2 million
people are suffering from food allergy, of which two-thirds are associated with egg
allergy. Consumers are, therefore, switching to protein alternatives, which are plant derived, such
as soy, pea, and wheat. This, in turn, is driving the global soy protein ingredients market. According to the Health Focus data, nearly 17% of US consumers, aged between 15-70
years, are predominantly eating plant-based diet, with 60% of the population cutting
back on meat-based products.