PUBLISHER: Global Market Insights Inc. | PRODUCT CODE: 1871209
PUBLISHER: Global Market Insights Inc. | PRODUCT CODE: 1871209
Plant-Based Egg Protein Isolates Market Opportunity, Growth Drivers, Industry Trend Analysis, and Forecast 2025 - 2034
The Global Plant-Based Egg Protein Isolates Market was valued at USD 617 million in 2024 and is estimated to grow at a CAGR of 11.4% to reach USD 1.82 Billion by 2034.
The market is expanding rapidly as consumers increasingly shift toward vegan, vegetarian, and flexitarian diets. Plant-based egg proteins, produced from ingredients such as chickpeas, mung beans, and algae, are widely adopted as ethical, eco-friendly, and health-conscious alternatives to conventional eggs. These products provide a cholesterol-free and sustainable option that aligns with modern consumer values focused on wellness and environmental responsibility. Rising awareness of animal welfare, coupled with the global emphasis on reducing the environmental footprint of food production, is fueling demand. Manufacturers are investing heavily in advanced processing technologies, including protein engineering and AI-driven optimization, to replicate the taste, texture, and nutritional quality of traditional eggs. Additionally, innovations like hybrid protein blends and microencapsulation are helping improve product stability, shelf life, and flavor retention, making plant-based egg proteins increasingly appealing to both consumers and food manufacturers worldwide.
| Market Scope | |
|---|---|
| Start Year | 2024 |
| Forecast Year | 2025-2034 |
| Start Value | $617 Million |
| Forecast Value | $1.82 Billion |
| CAGR | 11.4% |
The pea protein isolates segment generated USD 184.2 million in 2024. Among plant-based egg proteins, pea and soy isolates lead the market due to their cost-effectiveness, processing stability, and compatibility with diverse food systems. These proteins blend well into both dry and liquid formulations, allowing smooth incorporation into bakery mixes, sauces, and ready-to-eat meals. Pea protein remains preferred for its allergen-free nature and neutral taste, while soy protein is valued for its strong emulsifying and binding capabilities, offering functionality similar to that of conventional eggs.
The bakery and confectionery segment generated USD 214.5 million in 2024 and held a 34.8% share. Demand from this segment is accelerating as plant-based egg proteins provide essential baking characteristics such as aeration, structure, and moisture retention, essential for producing high-quality vegan and allergen-free baked goods. Similarly, mayonnaise and emulsion product manufacturers are increasingly incorporating plant-based proteins for their emulsifying and stabilizing properties, helping brands meet the growing clean-label trend while maintaining desirable texture and shelf stability.
U.S. Plant-Based Egg Protein Isolates Market was valued at USD 221.9 million in 2024. North America continues to lead global adoption as consumers prioritize sustainability, allergen-free nutrition, and plant-forward diets. In the U.S., demand is being driven by both retail and foodservice innovation, with restaurants and quick-service chains integrating plant-based eggs into menus. The trend toward health-driven food alternatives and the growing presence of protein-enriched beverages and baked goods are propelling further growth across the region.
Key players active in the Global Plant-Based Egg Protein Isolates Market include Roquette Freres, Axiom Foods Inc., Beneo GmbH, Aminola BV, Motif FoodWorks, Glanbia PLC, PURIS Holdings LLC, Archer Daniels Midland Company (ADM), Cargill Incorporated, AGT Food and Ingredients Inc., Bunge Limited, Tate & Lyle, Equinom Ltd., Cosucra Groupe Warcoing SA, Yantai Shuangta Food Co. Ltd., FUJI Plant Protein Labs, VW Ingredients, Verdient Foods, Laybio Natural Ingredients, ETprotein Co. Ltd., Organicway Inc., Burcon NutraScience Corporation, and Vestkorn Milling AS. Leading companies are strengthening their presence through continuous innovation, partnerships, and sustainability-focused strategies. Major manufacturers are investing in advanced R&D to enhance the sensory qualities and nutritional profiles of plant-based egg proteins, ensuring closer parity with conventional eggs. Collaborations with food producers and technology firms are helping expand product applications across bakery, beverages, and convenience foods. Firms are also scaling up sustainable sourcing practices and diversifying raw material bases to ensure cost efficiency and supply stability.
Table of Contents
Chapter 1 Methodology & Scope
- 1.1 Market scope and definition
- 1.2 Research design
- 1.2.1 Research approach
- 1.2.2 Data collection methods
- 1.3 Data mining sources
- 1.3.1 Global
- 1.3.2 Regional/Country
- 1.4 Base estimates and calculations
- 1.4.1 Base year calculation
- 1.4.2 Key trends for market estimation
- 1.5 Primary research and validation
- 1.5.1 Primary sources
- 1.6 Forecast model
- 1.7 Research assumptions and limitations
Chapter 2 Executive Summary
- 2.1 Industry 360° synopsis
- 2.2 Key market trends
- 2.2.1 Plant Source
- 2.2.2 Application
- 2.2.3 End use industry
- 2.2.4 Processing technology
- 2.2.5 Regional
- 2.3 TAM Analysis, 2025-2034
- 2.4 CXO perspectives: Strategic imperatives
- 2.4.1 Executive decision points
- 2.4.2 Critical success factors
- 2.5 Future outlook and strategic recommendations
Chapter 3 Industry Insights
- 3.1 Industry ecosystem analysis
- 3.1.1 Supplier landscape
- 3.1.2 Profit margin
- 3.1.3 Value addition at each stage
- 3.1.4 Factor affecting the value chain
- 3.1.5 Disruptions
- 3.2 Industry impact forces
- 3.2.1 Growth drivers
- 3.2.1.1 Rising consumer demand for plant-based alternatives
- 3.2.1.2 Advancements in food technology
- 3.2.1.3 Increasing consumer focus on health and wellness
- 3.2.1 Growth drivers
- 3.3 Industry pitfalls and challenges
- 3.3.1 High production costs limit market expansion
- 3.3.2 Inconsistent supply of key plant ingredients disrupts manufacturing
- 3.4 Market opportunities
- 3.4.1 Growing demand for sustainable protein sources
- 3.4.2 Technological advancements enabling product improvement
- 3.4.3 Rising consumer shift towards flexitarian diets
- 3.5 Growth potential analysis
- 3.6 Regulatory landscape
- 3.6.1 North America
- 3.6.2 Europe
- 3.6.3 Asia Pacific
- 3.6.4 Latin America
- 3.6.5 Middle East & Africa
- 3.7 Porter's analysis
- 3.8 PESTEL analysis
- 3.9 Technology and innovation landscape
- 3.9.1 Current technological trends
- 3.9.2 Emerging technologies
- 3.10 Price trends
- 3.10.1 By region
- 3.10.2 By plant source
- 3.11 Future market trends
- 3.12 Patent landscape
- 3.13 Trade statistics (HS code)( Note: the trade statistics will be provided for key countries only)
- 3.13.1 Major importing countries
- 3.13.2 Major exporting countries
- 3.14 Sustainability and environmental aspects
- 3.14.1 Sustainable practices
- 3.14.2 Waste reduction strategies
- 3.14.3 Energy efficiency in production
- 3.14.4 Eco-friendly initiatives
- 3.15 Carbon footprint consideration
Chapter 4 Competitive Landscape, 2024
- 4.1 Introduction
- 4.2 Company market share analysis
- 4.2.1 By region
- 4.2.1.1 North America
- 4.2.1.2 Europe
- 4.2.1.3 Asia Pacific
- 4.2.1.4 LATAM
- 4.2.1.5 MEA
- 4.2.1 By region
- 4.3 Company matrix analysis
- 4.4 Competitive analysis of major market players
- 4.5 Competitive positioning matrix
- 4.6 Key developments
- 4.6.1 Mergers & acquisitions
- 4.6.2 Partnerships & collaborations
- 4.6.3 New product launches
- 4.6.4 Expansion plans
Chapter 5 Market Estimates and Forecast, By Plant Source, 2021-2034 (USD Million) (Kilo Tons)
- 5.1 Key trends
- 5.2 Pea protein isolates
- 5.3 Soy protein isolates
- 5.4 Mung bean protein isolates
- 5.5 Chickpea/legume protein isolates
- 5.6 Blended plant protein isolates
Chapter 6 Market Estimates and Forecast, By Application, 2021-2034 (USD Million) (Kilo Tons)
- 6.1 Bakery & confectionery
- 6.2 Mayonnaise & emulsion products
- 6.3 Beverage & nutrition applications
- 6.4 Plant-based meat & dairy alternatives
- 6.5 Foodservice & industrial applications
Chapter 7 Market Estimates and Forecast, By End use Industry, 2021-2034 (USD Million) (Kilo Tons)
- 7.1 Key trends
- 7.2 Food manufacturing
- 7.3 Foodservice operations
- 7.4 Retail & consumer products
- 7.5 Nutritional supplements
Chapter 8 Market Estimates and Forecast, By Processing Technology, 2021-2034 (USD Million) (Kilo Tons)
- 8.1 Key trends
- 8.2 Conventional extraction isolates
- 8.3 Enzymatically modified isolates
- 8.4 Fermentation-derived isolates
- 8.5 Native/cold-processed isolates
Chapter 9 Market Estimates and Forecast, By Region, 2021-2034 (USD Million) (Kilo Tons)
- 9.1 Key trends
- 9.2 North America
- 9.2.1 U.S.
- 9.2.2 Canada
- 9.2.3 Mexico
- 9.3 Europe
- 9.3.1 Germany
- 9.3.2 UK
- 9.3.3 France
- 9.3.4 Spain
- 9.3.5 Italy
- 9.3.6 Rest of Europe
- 9.4 Asia Pacific
- 9.4.1 China
- 9.4.2 India
- 9.4.3 Japan
- 9.4.4 Australia
- 9.4.5 South Korea
- 9.4.6 Rest of Asia Pacific
- 9.5 Latin America
- 9.5.1 Brazil
- 9.5.2 Mexico
- 9.5.3 Argentina
- 9.5.4 Rest of Latin America
- 9.6 Middle East and Africa
- 9.6.1 Saudi Arabia
- 9.6.2 South Africa
- 9.6.3 UAE
- 9.6.4 Rest of Middle East and Africa
Chapter 10 Company Profiles
- 10.1 AGT Food and Ingredients Inc.
- 10.2 Aminola BV
- 10.3 Archer Daniels Midland Company (ADM)
- 10.4 Axiom Foods Inc.
- 10.5 Beneo GmbH
- 10.6 Bunge Limited
- 10.7 Burcon NutraScience Corporation
- 10.8 Cargill, Incorporated
- 10.9 Cosucra Groupe Warcoing SA
- 10.10 Eat Just, Inc.
- 10.11 Equinom Ltd.
- 10.12 ETprotein Co., Ltd.
- 10.13 FUJI Plant Protein Labs
- 10.14 Glanbia PLC
- 10.15 Laybio Natural Ingredients
- 10.16 Motif FoodWorks
- 10.17 Organicway Inc.
- 10.18 PURIS Holdings LLC
- 10.19 Roquette Freres
- 10.20 Tate & Lyle
- 10.21 Verdient Foods
- 10.22 Vestkorn Milling AS
- 10.23 VW Ingredients
- 10.24 Yantai Shuangta Food Co., Ltd
