Rice Protein Market Forecast: A Gluten and Dairy-Free Alternative
Rice protein is rapidly gaining recognition as a sustainable and innovative food ingredient worldwide. With its unique nutritional and nutraceutical properties, it is becoming a favorite choice for healthy food and specialty food manufacturers. This versatile ingredient is widely utilized as a gluten and dairy-free substitute, and its hypoallergenic nature has carved out a significant space in the health-conscious food manufacturing industry.
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Ideal for Allergic Infants
Rice protein’s demand is on the rise, especially in baby food formulae, as it provides optimum nutrition for infants allergic to cow’s milk. Its nutritional profile is on par with wheat, oats, and barley, making it an ideal choice for infants with digestive issues.
FDA Approval Fuels Growth
In 2016, the U.S. FDA granted the first Government Receipt Accounting System (GRAS) classification to Axiom for its Oryzatein, an organic brown rice protein constituent. This approval opened doors for rice protein in various food and beverage categories, including bakery, confectionery, meat analogs, and extenders. Moreover, validation from government authorities has propelled its adoption in the sports nutrition sector, as consumers increasingly shift from animal-based proteins to plant-based alternatives.
Rice Protein in Food and Beverages Segment
The global rice protein market is segmented based on nature, product type, end use, and region. The market segments include organic and conventional nature, rice protein isolate and rice protein concentrate as product types, and food and beverages, pharmaceuticals, cosmetics, and animal feed as end uses. Within the food and beverages segment, it finds applications in bakery and confectionery, meat analogues, dairy alternatives, sports and energy nutrition, and more.
Europe and Asia Pacific Driving Growth
Europe is projected to lead both in terms of value and volume in 2019. The region’s increasing demand for natural and plant-based food products aligns perfectly with the hypoallergenic and easily digestible attributes of rice protein. The rise in lactose intolerance and veganism further boosts the market, with countries like Germany witnessing an 18% increase in the number of vegans. Major fast-food chains, such as McDonald’s, are also embracing the trend by offering plant-based products.
In the Asia Pacific region, substantial value growth for the rice protein market is expected by 2026. With a growing vegetarian population and concerns about animal diseases, consumers are shifting toward vegan products, making rice protein an attractive ingredient for food processors and quick-service restaurants.
Continuous Product Innovation
The global rice protein market is witnessing a steady stream of new product launches. Manufacturers are responding to changing health trends by introducing innovative options. For example, Milk Specialties Global launched PROriz brown rice protein in 2020, offering a low-grit, neutral-tasting powder with the goodness of whey protein and superior digestibility. Helay Group introduced PrimaPro, a range of micronized pea and rice protein ingredients suitable for sports nutrition and plant-based diets in 2019. U.S.-based specialty food manufacturer Z launched Organic Vanilla Cream Vegan Protein in the same year, targeting athletes and vegan consumers seeking natural protein sources.
Leading players in the global rice protein market include Axiom Foods Inc., AIDP Inc, Rice Bran Technologies, Kerry Inc, Golden Grain Group Ltd., Bioway (Xi’an) Organic Ingredients Co., Ltd., Ribus, Inc., Shafi Gluco-Chem (Pvt.) Ltd., The Green Labs LLC, and Top Health Ingredients, among others.
Global Industry Analysis (2018 – 2021) – Growth Trends and Market Forecast (2022 – 2029) https://www.fairfieldmarketresearch.com/report/rice-protein-market
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