Protein Hydrolysate Ingredient Market Size, Analysis, and Forecast Report: 2015-2025

Proteins are long chains of amino acids linked by peptide bonds. Due to protein splitting with acid, alkali, or enzyme the long chains are broken to form shot chains of amino acids. Hydrolysis is a natural process which improves functional properties and enhances bioavailability and bioactivity of the protein. After hydrolysis protein digestibility is increased, without altering the nutritive value of the original material and this is suitable in liquid food formulation which is designed for patients who are unable to take ordinary food proteins.

Protein Hydrolysate Ingredient Market: Segmentation

Protein hdrolysate ingredient market is segmented on the basis of source, application and region. On the basis of raw materials or source, protein hydrolysate ingredient market is segmented as whey, casein, meat and non-dairy protein hydrolysate (cereal and grains). Among these segments, whey protein hydrolysate covers maximum share on pie, as whey protein hydrolysate have good solubility, decreased viscosity and possess more foaming, gelling properties and can be more readily absorbed when compared against untreated whey protein. Meat protein hydrolysate is produced from waste of meat processing industry, hence gaining popularity, and expected to cover maximum share in forecast period. Non-dairy protein hydrolysate ingredients are derived from wheat, soy and rice. Out of these cereals, wheat protein is consumed more.

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Protein hydrolysate ingredient market is further segmented on the basis of application such as pediatric nutrition, sports nutrition and clinical nutrition. Among all these segments pediatric nutrition is expected to be dominant in terms of revenue contribution. Increased health concerns and population, sports nutrition segment is expected to register highest CAGR during forecast period. In sports nutrition protein hydrolysate ingredients are available in...