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As the global population continues to increase and diets in developing countries incorporate higher levels of protein, we are faced with an ever growing concern in protein availability. Traditional sources have been mainly animal-based (beef, pork, cheese, eggs, etc.) and It is unlikely that these sources will be able to accommodate the world’s growing needs.
As food supply constraints are increasing, due to urban development of arable land, alternate uses of crops for bio-fuel and other industrial purposes, and many crops having already maximized yields. The result is an alarming imbalance between over-demand and under-supply.
There is also an increased consumer focus on natural and organic products, combined with a strong trend toward plant-based proteins as a substitute for animal sources, which has made it even more crucial to consider the implications of processing technologies.
The European protein ingredient market is currently the world’s largest, at an average turnover of USD $8,000,000,000 and growing at 4% per year. Asian and US markets are growing even faster and growth rates currently stand at 7% and 6% respectively.
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