Cibi e Bevande
Increasing Inclination Towards Vegan Based High-Protein Diet to garner Demand for Soybean By-products
These isolates and concentrates have different functional properties such as emulsifying, water-binding, and tailored gelling. Soybean flour is also an important ingredient that is widely used in bakery products as a functional component as well as a source of protein.
Last but not least, increasing veganism and preference for organic products among consumers are providing growth opportunities to market players. As such, manufacturers are looking at different ways to increase their sales and profit margins across geographies
Manufacturers of soybean by-products are expected to invest in mergers and acquisitions to expand their product range. They are continuously putting efforts into increasing sales across different end-use industries by investing in research & development programs.
Persistence Market Research, in its new report, offers an impartial analysis of the global soybean by-products market, presenting historical data (2016-2020) and estimation statistics for the forecast period of 2021-2031.
The study offers compelling insights on the basis of nature (organic and conventional), type (soybean oil, oilcake, and lecithin), and end use (food processing industry, foodservice industry, animal feed industry, retail/household, and others), across seven major regions of the world.
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