Textured Vegetable Protein Market Projected to Surpass USD 1334.99 Million by 2031

InsightAce Analytic Pvt. Ltd. announces the release of a market assessment report on the "Global Textured Vegetable Protein Market Size, Share & Trends Analysis Report by Product (Textured Soy Protein, Wheat Protein, Pea Protein, And Other Types) And Application (Food Products And Animal Nutrition/ Pet Food)- Market Outlook And Industry Analysis 2031"
The global textured vegetable protein market is estimated to reach over USD 1334.99 Mn by 2031, exhibiting a CAGR of 5.20% during the forecast period.

Get Free Access to Demo Report, Excel Pivot and ToC: https://www.insightaceanalytic.com/request-sample/1555

Vegetable protein with a texture has several uses. It can be used in various dishes, including vegetarian chilli and burgers, as well as soups and stews. It can also be used as a burrito stuffing and added to red spaghetti sauce. Soybean protein, a synthetic protein, is used to make textured vegetable protein. It is ground to the desired product textures. After that, these protein products are dyed to resemble meat. Red pieces resemble cooked red meat, while caramel-coloured meat resembles cured meats.
Additionally, it is offered in fake meat items like big pieces of sausage and bacon. The demand for TVP as a meat substitute in goods such as meatless burgers, sausages, and meatballs is anticipated to rise in response to rising consumer demand for plant-based protein and the popularity of vegetarian and vegan diets.