During the projected period of 2020-2030, a new market research by Persistence Market Research on the Global Potato Protein Market industry assesses the potential and current market condition, offering insights and updates on the relevant segments involved in the market. The research offers a comprehensive analysis of the main market dynamics and specific information on the composition of the industry. This analysis provides detailed information on the expected growth of the market over the course of the projected period of the study.
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The main objective of the report is to provide insight into the market prospects that are driving the transformation of international companies involved in the production of potato protein. To help readers better understand our analysis and assessment of the global potato protein market and identify compelling opportunities in the market, we are also including an estimated year-on-year growth rate (YoY) in addition to a compound annual growth rate (CAGR) for general predictions. This research also provides a market size forecast in absolute dollar opportunity terms, along with corresponding revenue estimates. Additionally, it provides actionable insights based on projected market trends.
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Companies covered in this report –
Bioriginal Food and Science Corporation.
KMC Kartoffelmelcentral in AMBA
Lyckeby starch AB
AKV Langholt AmbA
PPZ SA Niechlow
Kemin Industries, Inc.
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Potato Protein Market Industry Research By Category
Potato Protein Market By Nature: Organic, Conventional
Potato Protein Market by End Use: Food Processing, Meat and Meat Alternatives, Bakery and Confectionery, Dairy Alternatives, Snacks and Meals, Other, Animal Feed, Other
Potato Protein Market By Type: Potato Protein Isolate, Potato Protein Concentrate
Potato Protein Market by Region: North America, Latin America, Europe, South Asia and the Pacific, East Asia, the Middle East and Africa
Potato protein is often identified for its ability to offer consumers a high nutritional profile and its versatility in different industrial applications. Potato protein offers excellent foaming, gelling and emulsifying properties and can be widely used as a substitute for various high-value animal proteins in bakery and confectionery products.
It also proves to be an excellent substitute in egg-free toppings, meat analogues, non-dairy cheese, and many gluten-free bakery products, which are expected to increase in demand in the bakery and confectionery industry in the future. According to Persistence Market Research projections, potato protein utilization in the bakery and confectionery industry is slated to see approximately 2X volume growth over the forecast period.
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About Persistence Market Research Food and Beverage Division
Persistence Market Research’s food and beverage team provides all the consulting insights and analysis necessary to meet the unique business intelligence needs of clients around the world. With a catalog of over 500 reports related to the latest food and beverage industry statistics and analysis, the team is happy to assist with all business intelligence research and consulting requirements.
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