(Food-Beverage-News.Com, June 30, 2016 ) Pea protein is extracted from yellow peas, known as Pisum sativum, and has a typical legume amino acid profile. Being highly nutritive and functional, pea protein has gained a strong foothold in the plant-based protein market. It is also a clean-label product with non-allergic attributes and is a viable alternative to eggs and is therefore used in a variety of bakery and confectionery applications. There are three types of pea protein: isolates, concentrates, and textured protein.
Publisher's analysts forecast the global pea protein market to grow at a CAGR of 8.83% during the period 2016-2020.
The report covers the present scenario and the growth prospects of the global pea protein market for 2016-2020. To calculate the market size, the report considers the revenue generated through the sales of pea protein in the product forms listed below:
- Concentrates
- Isolates
- Textured
The market is divided into the following segments based on geography:
- Asia-Pacific (APAC)
- Europe
- North America
- Rest of world (ROW)
Publisher's report, Global Pea Protein Market 2016-2020, has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market.
