Egg White Peptides Market Driven by Bakery and Confectionery

Egg white peptides are seen as a healthier alternative to eggs and, within the food and beverage sector, bakery and confectionery producers accounted for 30% of the total consumption by volume.

Fact.MR’s research study projects the global egg white peptides market to surpass USD500m in revenues by 2026. In terms of volume, 43 tons of egg white peptides are likely to be traded globally by the end of the forecast period.

Food and beverage processors and manufacturers are by far the leading end users of egg white peptides – collectively, they consumed slightly less than 6,000 tons. The end user segment is also poised to register impressive CAGR of 12.1% between 2018 and 2026.

Collectively, these end use industries are estimated to generate an incremental value opportunity of USD150m between 2018 and 2026 for industry stakeholders.

Egg white protein based have been developed by several nutraceutical and supplement manufacturers which ensure instant delivery of amino acids to muscles, even during high intensity exercise with other added benefits. Such developments have been possible due to integration of egg white peptides as an ingredient in newly formulated nutraceuticals and supplements. Suppliers of Di and Tri egg white peptides are optimistic of its uptake by new end users and are formulating long terms strategies accordingly.

According to the report, consumption of both types of egg white peptide is almost equal in current market condition, nearing around 6 tons collectively.  “Owing to its properties, the demand for Tri-peptides is growing rapidly and by the end of forecast period it is estimated that Tri-peptides will account for half of the total egg white peptide consumption of 43 Tons by the end of 2026”, according to Fact.MR’s analysts.

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