Within the product category, the greatest growth is expected to continue to be in soy protein isolates, which, in addition to a very high protein content of around 90%, also have very good solubility in milk and milk-like drinks, as well as a relatively neutral taste, low fat content and a high proportion of fiber and oligosaccharides. They are used in milk and meat alternatives, functional foods and weaning foods.
Soy proteins are one of the preferred non-animal protein sources, which at the same time provide food manufacturers with good cost control and profitability for their products. Applications include baked goods, confectionery, emulsified meat products, dairy alternatives, functional drinks and breakfast cereals.
The ban on genetically modified soy products in the EU also has an impact on the markets for conventional soy products and the export volumes of countries with genetically modified crops. Possible health risks are prompting many processors worldwide to use only non-genetically modified products and in many countries products manufactured using GMO products must be declared accordingly.
The growing trend towards a plant-based diet and corresponding health awareness continues to fuel the growth of the soy protein market. Disadvantages in the use of soy protein are mainly on the taste side due to the sometimes nutty and grassy aftertaste of soy and lead to the further development of corresponding flavors and spice mixtures that create a more pleasant taste perception.
(Source: www.marketsandmarkets.com/Market-Reports/soy-protein-ingredients-market-857.html)