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市場調查報告書
商品編碼
1459607
全球雞蛋蛋白市場研究報告 - 2024 年至 2032 年產業分析、規模、佔有率、成長、趨勢與預測Global Egg Protein Market Research Report - Industry Analysis, Size, Share, Growth, Trends and Forecast 2024 to 2032 |
預計到 2032 年,全球雞蛋蛋白市場的市場規模將從 2023 年的 2.692 億美元達到近 5.0077 億美元,2024-2032 年研究期間CAGR為 7.14%。
雞蛋蛋白源自於雞蛋,主要是蛋白或蛋白。它是一種優質蛋白質來源,包含人體必需的所有必需胺基酸,有助於組織的生長、修復和維護。運動員、健美運動員和個人通常將雞蛋蛋白質作為膳食補充劑食用,旨在增加蛋白質消耗以促進肌肉鍛鍊、體重管理或整體健康。由於其營養成分和功能特性,它也被用作各種食品的成分,例如蛋白棒、奶昔和烘焙食品。
消費者對優質蛋白質來源的需求不斷成長以及對健康優勢的認知推動了雞蛋蛋白市場的發展。雞蛋蛋白具有完整的氨基酸譜、高消化率和生物利用度等優點,使其成為滿足蛋白質需求並支持體重管理、肌肉生長和整體健康的理想選擇。此外,雞蛋加工技術的進步,包括開發雞蛋分離蛋白、濃縮物和水解物,促進了市場創新,使製造商能夠為不同的應用生產各種功能性和增值成分。此外,在消費者對積極生活方式、健康老化和個人化營養趨勢的興趣日益濃厚的推動下,運動營養、功能性食品和臨床營養領域不斷擴大的市場機會,正在加速對雞蛋蛋白產品的需求,作為針對各種健康和保健的配方中的多功能成分。績效目標。此外,食品和飲料製造商越來越接受雞蛋蛋白作為清潔標籤和天然成分,加上消費者對最低加工和無過敏原產品的偏好不斷增加,刺激了對雞蛋蛋白作為合成或動物性蛋白質的功能性替代品的需求來源。此外,對雞蛋蛋白產品的監管支持,包括品質標準、安全法規和標籤要求,正在推動市場激勵製造商開發和銷售滿足消費者需求和監管合規性的創新雞蛋蛋白成分。此外,在可支配收入增加、城市化和飲食轉向高蛋白飲食的推動下,新興經濟體不斷擴大的市場機會正在推動對雞蛋蛋白產品的需求,作為全球食品和營養趨勢的一部分。然而,對潛在過敏性的擔憂、標籤的監管限制以及來自替代蛋白質來源的競爭限制了市場的成長。
該報告涵蓋波特五力模型、市場吸引力分析和價值鏈分析。這些工具有助於清晰地了解行業結構並評估全球範圍內的競爭吸引力。此外,這些工具還對全球雞蛋蛋白市場的每個細分市場進行了包容性評估。雞蛋蛋白產業的成長和趨勢為本研究提供了整體方法。
雞蛋蛋白市場報告的這一部分透過在國家和地區層面進行分析,提供了有關細分市場的詳細資料,從而幫助策略師確定相應產品或服務的目標人群以及即將到來的機會。
本節涵蓋區域前景,重點介紹北美、歐洲、亞太地區、拉丁美洲以及中東和非洲雞蛋蛋白市場當前和未來的需求。此外,該報告重點關注所有主要地區各個應用領域的需求、估計和預測。
該研究報告還涵蓋了市場主要參與者的全面概況以及對全球競爭格局的深入了解。雞蛋蛋白市場的主要參與者包括嘉吉公司、丘比公司、Davisco Foods International, Inc.、Rose Arce Farms、Sanovo Egg Group、Bouwhuis Enthoven、大連漢諾華食品有限公司、IGRECA、Rembrandt Corporation。本節包含競爭格局的整體視圖,包括各種策略發展,例如關鍵併購、未來產能、合作夥伴關係、財務概況、合作、新產品開發、新產品發布和其他發展。
如果您有任何客製化要求,請寫信給我們。我們的研究團隊可以根據您的需求提供客製化報告。
The global demand for Egg Protein Market is presumed to reach the market size of nearly USD 500.77 Million by 2032 from USD 269.2 Million in 2023 with a CAGR of 7.14% under the study period 2024 - 2032.
Egg protein is derived from eggs, primarily egg whites or egg albumen. It is a high-quality source of protein and includes all essential amino acids necessary by the human body to aid in the growth, repair, and maintenance of tissues. Egg protein is commonly consumed as a dietary supplement by athletes, bodybuilders, and individuals aiming to boost their protein consumption for muscle building, weight management, or overall health. Due to its nutritional profile and functional properties, it is also utilized as a component in various food items such as protein bars, shakes, and baked goods.
The increasing consumer demand for high-quality protein sources and awareness of health advantages drive the egg protein market. Egg proteins offer advantages such as a complete amino acid profile, high digestibility, and bioavailability, making them ideal for meeting protein requirements and supporting weight management, muscle growth, and overall health and wellness. Additionally, advancements in egg processing technologies, including developing egg protein isolates, concentrates, and hydrolysates, promote market innovation, enabling manufacturers to produce a wide range of functional and value-added ingredients for diverse applications. Moreover, the expanding market opportunities in sports nutrition, functional foods, and clinical nutrition, driven by increasing consumer interest in active lifestyles, healthy aging, and personalized nutrition trends, are accelerating demand for egg protein products as versatile ingredients in formulations targeting various health and performance goals. Furthermore, food and beverage manufacturers' growing acceptance of egg protein as a clean label and natural ingredient, coupled with increasing consumer preferences for minimally processed and allergen-friendly products, stimulates demand for egg protein as a functional alternative to synthetic or animal-derived protein sources. Additionally, the regulatory support for egg protein products, including quality standards, safety regulations, and labeling requirements, is propelling market incentives for manufacturers to develop and market innovative egg protein ingredients that meet consumer needs and regulatory compliance. Moreover, the expanding market opportunities in emerging economies, driven by rising disposable incomes, urbanization, and dietary shifts towards higher protein diets, are driving demand for egg protein products as part of global food and nutrition trends. However, concerns over allergenic potential, regulatory constraints on labeling, and competition from alternative protein sources restrain market growth.
The report covers Porter's Five Forces Model, Market Attractiveness Analysis, and Value Chain analysis. These tools help to get a clear picture of the industry's structure and evaluate the competition attractiveness at a global level. Additionally, these tools also give an inclusive assessment of each segment in the global market of egg protein. The growth and trends of Egg Protein Industry provide a holistic approach to this study.
This section of the egg protein market report provides detailed data on the segments by analyzing them at country and regional level, thereby assisting the strategist in identifying the target demographics for the respective product or services with the upcoming opportunities.
This section covers the regional outlook, which accentuates current and future demand for the Egg Protein market across North America, Europe, Asia-Pacific, Latin America, and Middle East & Africa. Further, the report focuses on demand, estimation, and forecast for individual application segments across all the prominent regions.
The research report also covers the comprehensive profiles of the key players in the market and an in-depth view of the competitive landscape worldwide. The major players in the egg protein market include Cargill Incorporated, Kewpie Corporation, Davisco Foods International, Inc., Rose Arce Farms, Sanovo Egg Group, Bouwhuis Enthoven, Dalian Hanovo Foods Co., Ltd., IGRECA, Rembrandt Corporation. This section consists of a holistic view of the competitive landscape that includes various strategic developments such as key mergers & acquisitions, future capacities, partnerships, financial overviews, collaborations, new product developments, new product launches, and other developments.
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