United States Textured Vegetable Protein Market Size
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 1.28 Billion |
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Market Size (2029) | USD 2.04 Billion |
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Largest Share by Distribution Channel | On-Trade |
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CAGR (2024 - 2029) | 9.71 % |
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Fastest Growing by Distribution Channel | On-Trade |
Major Players |
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*Disclaimer: Major Players sorted in no particular order |
United States Textured Vegetable Protein Market Analysis
The United States Textured Vegetable Protein Market size is estimated at 1.28 billion USD in 2024, and is expected to reach 2.04 billion USD by 2029, growing at a CAGR of 9.71% during the forecast period (2024-2029).
1.28 Billion
Market Size in 2024 (USD)
2.04 Billion
Market Size in 2029 (USD)
5.37 %
CAGR (2017-2023)
9.71 %
CAGR (2024-2029)
Largest Segment by Distribution Channel
63.69 %
value share, On-Trade, 2023
Rising inculcation of TVP products on restaurant menus and various innovations in dishes offered are promoting the market.
Fastest-growing Segment by Distribution Channel
10.19 %
Projected CAGR, On-Trade, 2024-2029
The region's growing vegan population has led numerous foodservice outlets to add TVP items to their menus. This also promoted the launch of vegan restaurants in the region.
Leading Market Player
3.74 %
market share, Univar Solutions Inc., 2022
The company is a pioneer in TVP, and it has multiple brand offerings of the product. It also offers the product in different pack sizes to cater to various customer demands.
Second Leading Market Player
2.88 %
market share, Ingredion Inc., 2022
The company offers textured vegetable protein, which is widely used in all meat types, such as beef, pork, and seafood. The company offers 70-80% protein content in its TVP.
Third Leading Market Player
1.22 %
market share, Roquette Freres, 2022
The company offers TVPs in a variety of shapes, sizes, flavors, and colors. They can be used as meat substitutes in poultry and seafood.
Rising health-conscious consumers across the country drive demand for TVP through various distribution channels
- In the United States, the sales value of textured vegetable protein increased at a growth rate of 14.90% from 2019 to 2022 through the off-trade distribution channel. As consumers search for meat alternatives, ready-to-eat TVP products have been in high demand. With the region's increasing student population hitting 17.9 million in 2022, supermarket sales rose as some stores also offered delivery options. The number of supermarkets is growing rapidly to meet the needs of consumers.
- The on-trade channel is projected to be the fastest-growing distribution channel, registering a CAGR of 9.86% during the forecast period, mainly due to the growing number of vegan restaurants in the country. It was also the major distribution channel in the base year, registering a value of 19.35% from 2019 to 2022. In order to cater to the ongoing demand, major companies such as Beyond Meat, Sysco Corporation, and Impossible Food are providing textured vegetable protein to restaurants and food service sectors in the United States.
- Online grocery customers in the United States have started preferring to click-and-collect over home delivery. In 2022, customers viewed around 4.4 times more products, including textured vegetable protein products, and spent six times more time on online sites. Thus, the online channel is becoming the fastest-growing channel, projected to register a CAGR value of 15.76% during the forecast period. However, the advanced technology at supermarkets, such as free checkout, auto-billing, and the availability of more authentic and clean-label alternative meat products, is increasing the overall demand for TVP through the off-trade channel.
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United States Textured Vegetable Protein Market Trends
The growing popularity of plant-based diets has led to an influx of TVP prices
- Textured vegetable protein (TVP) prices increased by 1.92% during 2017-2022. TVP prices increased due to more companies entering the plant-based foods industry, and the growing popularity of plant-based diets led to an influx of TVPs. Thus, the competition among brands and their different pricing strategies influenced the prices of TVPs.
- The prices of soybean, wheat, corn, and peas also played a key role in the prices of TVP. The prices of TVP reached USD 23.4/kg in 2021 due to the need to alleviate the low grain prices in 2020. Similarly, soybean prices went from as high as USD 12.04/kg in 2017 to USD 9.40/kg in 2022. This fluctuation in prices was due to unfavorable weather conditions lowering the cultivation of summer crops in 2019. At the same time, the cost of corn and soybeans was quite high in 2021. With a 25% increase to USD 33 per bushel in September, from USD 25 per bushel in 2018, the price of conventional soybeans reached a seven-year high in 2021. During 2021-2022, the average corn price increased by 21% Y-o-Y to USD 5.45 per bushel.
- Rising prices have affected consumers and food service professionals alike. Rising prices are a top concern in purchasing food products, especially when it comes to plant-based protein, which is not a staple. An increasing number of consumers have altered their shopping behavior and actively look for more affordable retailers and brands. The war in Ukraine, interest rates, weather patterns, and conditions in China all affect the soybean market. Soybean is currently trading at near-record highs. However, it is weather-dependent. La Nina and El Nino patterns are major factors impacting US soybean yields. They affect soybean prices more than 70% of the time.
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United States Textured Vegetable Protein Industry Overview
The United States Textured Vegetable Protein Market is fragmented, with the top five companies occupying 8.31%. The major players in this market are Associated British Foods PLC, Bob’s Red Mill Natural Foods, Ingredion Inc., Roquette Freres and Univar Solutions Inc. (sorted alphabetically).
United States Textured Vegetable Protein Market Leaders
Associated British Foods PLC
Bob’s Red Mill Natural Foods
Ingredion Inc.
Roquette Freres
Univar Solutions Inc.
Other important companies include AGT Food & Ingredients Inc., Axiom Foods Inc., Bunge Limited, Cargill Inc., CHS Inc., Dixie Foods, International Flavors & Fragrances Inc., MGP Ingredients Inc., NOW Health Group, Inc., The Scoular Company, Wholesome Provisions Inc..
*Disclaimer: Major Players sorted in alphabetical order.
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United States Textured Vegetable Protein Market News
- May 2023: Bunge Limited formed a strategic alliance with Nutrien Ag Solutions, the retail division of Nutrien Ltd., to support U.S. farmers in the implementation of sustainable farming practices in order to increase production of low carbon products.
- December 2022: Ingredion Inc., has partnered with the InnovoPro to distribute chickpea protein concentrate in the US and Canada. The chickpea protein offers neutral color and flavor profile as well as emulsification properties that provide a creamy texture making it ideal for a broad range of applications, including dairy and meat alternatives, bakery goods and beverages.
- September 2022: Equinom and AGT Foods announced a collaboration to co-create Minimally processed functional ingredients produced from new varieties of yellow peas. To meet the growing global demand for better plant-based foods, they need more innovative, sustainably-produced ingredients that deliver food functionality and fulfill the demand from both consumers and food companies for high-quality, plant-based protein products.
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United States Textured Vegetable Protein Market Report - Table of Contents
1. EXECUTIVE SUMMARY & KEY FINDINGS
2. INTRODUCTION
- 2.1 Study Assumptions & Market Definition
- 2.2 Scope of the Study
- 2.3 Research Methodology
3. KEY INDUSTRY TRENDS
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3.1 Price Trends
- 3.1.1 Textured Vegetable Protein
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3.2 Regulatory Framework
- 3.2.1 United States
- 3.3 Value Chain & Distribution Channel Analysis
4. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
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4.1 Distribution Channel
- 4.1.1 Off-Trade
- 4.1.1.1 Convenience Stores
- 4.1.1.2 Online Channel
- 4.1.1.3 Supermarkets and Hypermarkets
- 4.1.1.4 Others
- 4.1.2 On-Trade
5. COMPETITIVE LANDSCAPE
- 5.1 Key Strategic Moves
- 5.2 Market Share Analysis
- 5.3 Company Landscape
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5.4 Company Profiles (includes Global level Overview, Market level overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and analysis of Recent Developments)
- 5.4.1 AGT Food & Ingredients Inc.
- 5.4.2 Associated British Foods PLC
- 5.4.3 Axiom Foods Inc.
- 5.4.4 Bob’s Red Mill Natural Foods
- 5.4.5 Bunge Limited
- 5.4.6 Cargill Inc.
- 5.4.7 CHS Inc.
- 5.4.8 Dixie Foods
- 5.4.9 Ingredion Inc.
- 5.4.10 International Flavors & Fragrances Inc.
- 5.4.11 MGP Ingredients Inc.
- 5.4.12 NOW Health Group, Inc.
- 5.4.13 Roquette Freres
- 5.4.14 The Scoular Company
- 5.4.15 Univar Solutions Inc.
- 5.4.16 Wholesome Provisions Inc.
6. KEY STRATEGIC QUESTIONS FOR MEAT SUBSTITUTES INDUSTRY CEOS
7. APPENDIX
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7.1 Global Overview
- 7.1.1 Overview
- 7.1.2 Porter’s Five Forces Framework
- 7.1.3 Global Value Chain Analysis
- 7.1.4 Market Dynamics (DROs)
- 7.2 Sources & References
- 7.3 List of Tables & Figures
- 7.4 Primary Insights
- 7.5 Data Pack
- 7.6 Glossary of Terms
List of Tables & Figures
- Figure 1:
- TEXTURED VEGETABLE PROTEIN PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2023
- Figure 2:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 3:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 4:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 5:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, USD, UNITED STATES, 2017 - 2029
- Figure 6:
- VOLUME SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 7:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 8:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 9:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, USD, UNITED STATES, 2017 - 2029
- Figure 10:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 11:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 12:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 13:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, USD, UNITED STATES, 2017 - 2029
- Figure 14:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 15:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, USD, UNITED STATES, 2017 - 2029
- Figure 16:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 17:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, UNITED STATES, 2017 - 2029
- Figure 18:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 19:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, USD, UNITED STATES, 2017 - 2029
- Figure 20:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, USD, UNITED STATES, 2017 - 2029
- Figure 22:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES, 2020 - 2023
- Figure 23:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2020 - 2023
- Figure 24:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES, 2022
United States Textured Vegetable Protein Industry Segmentation
Off-Trade, On-Trade are covered as segments by Distribution Channel.
- In the United States, the sales value of textured vegetable protein increased at a growth rate of 14.90% from 2019 to 2022 through the off-trade distribution channel. As consumers search for meat alternatives, ready-to-eat TVP products have been in high demand. With the region's increasing student population hitting 17.9 million in 2022, supermarket sales rose as some stores also offered delivery options. The number of supermarkets is growing rapidly to meet the needs of consumers.
- The on-trade channel is projected to be the fastest-growing distribution channel, registering a CAGR of 9.86% during the forecast period, mainly due to the growing number of vegan restaurants in the country. It was also the major distribution channel in the base year, registering a value of 19.35% from 2019 to 2022. In order to cater to the ongoing demand, major companies such as Beyond Meat, Sysco Corporation, and Impossible Food are providing textured vegetable protein to restaurants and food service sectors in the United States.
- Online grocery customers in the United States have started preferring to click-and-collect over home delivery. In 2022, customers viewed around 4.4 times more products, including textured vegetable protein products, and spent six times more time on online sites. Thus, the online channel is becoming the fastest-growing channel, projected to register a CAGR value of 15.76% during the forecast period. However, the advanced technology at supermarkets, such as free checkout, auto-billing, and the availability of more authentic and clean-label alternative meat products, is increasing the overall demand for TVP through the off-trade channel.
| Distribution Channel | Off-Trade | Convenience Stores |
| Online Channel | ||
| Supermarkets and Hypermarkets | ||
| Others | ||
| Distribution Channel | On-Trade |
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Market Definition
- Meat Substitutes - It is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat substitutes typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.
- Tempeh - It is a high protein Asian food prepared by fermenting soybeans with a Rhizopus.
- Textured Vegetable Protein - Food items made from consumable protein sources like soybean, pea, wheat, hemp, etc., are known as textured vegetable proteins. Each unit will withstand hydration during cooking and other processes used in preparing the food for consumption because it has structural integrity and a distinguishable texture.
- Tofu - Tofu is a soft food product prepared by treating soybean milk with coagulants.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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