During the projected period of 2020–2030, a new market research by Persistence Market Research on the worldwide Potato protein market industry assesses the potential and current market condition, offering insights and updates about the relevant segments involved in the market. The research offers a thorough analysis of the major market dynamics and specific information on the industry’s composition. This analysis provides in-depth information on the market’s predicted growth over the course of the study’s projected period.
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The report’s main goal is to offer insights into market prospects that are fostering the transformation of international companies involved in the production of potato protein. In order to help readers better comprehend our analysis and evaluation of the worldwide potato protein market and to identify attractive opportunities in the market, we also include an estimated (Y-o-Y) year-on-year growth rate in addition to a compound annual growth rate (CAGR) for overall predictions. This research also offers a prognosis of the market’s size in terms of absolute dollar opportunity, along with accompanying revenue estimates. Additionally, it provides practical knowledge based on projected market trends.
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Companies Covered in This Report –
- Bioriginal Food and Science Corp.
- Duynie Group
- KMC Kartoffelmelcentralen A.M.B.A
- Lyckeby Starch AB
- AKV Langholt AmbA
- Emsland Group
- Kerry Group
- PPZ SA Niechlów
- PEPEES S.A
- Meelunie B.V.
- 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, Others, Animal Feed, Others
- Potato Protein Market By Type : Potato Protein Isolate, Potato Protein Concentrate
- Potato Protein Market By Region: North America, Latin America, Europe, South Asia & Pacific, East Asia, Middle East & Africa
Potato protein is often identified by 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 expansively utilized 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 dressings, meat analogues, non-dairy cheese, and many gluten-free bakery goods, which is expected to increase its demand in the bakery and confectionery industry in the future. According to Persistence Market Research projections, the utilization of potato protein in the bakery and confectionery industry is set to witness 2X volume growth approximately during the forecasted period.
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The Food & Beverage team at Persistence Market Research provides all the necessary insights and consulting analysis to fulfil the unique business intelligence needs of clients worldwide. With a catalogue of more than 500 reports pertaining to the latest statistics and analysis from the food & beverage industry, the team is happy to help with every business intelligence research and consulting requirement.
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