Traditional recognition of egg as a rich source of protein has led to a significant reliance on egg-based products in past decades. However, the dairy sector continued to eat into the shares of egg protein market owing to increasing reliance on naturally sourced healthy and protein-rich foods. Also, increasing prevalence of lactose intolerance is shifting consumer preference towards non-dairy products, wherein egg proteins provide a convenient and affordable alternative.
Higher nutritional profile of egg proteins continues to capture the attention of consumer as well as end users. Along with the food and beverage industry, egg proteins also find application in cosmetics & personal care, pharmaceutical and nutraceutical. With the growing population of health conscious and discrete consumers, demand for food and beverage products incorporated with egg proteins is set to rise impressively in the future.
Egg proteins have been extensively studied for the presence of bioactive peptides. R&D efforts are underway to leverage the beneficial and healthful properties of egg proteins. Egg white peptides have been studied for the presence of multiple nutritionally functional peptides such as ovalbumin, ovomucoid, ovotransferrin, ovomucin and lysozyme.
Egg White Peptide Consumption to Surpass 43 thousand kgs by 2026
Egg protein products include egg white powder, egg yolk powder and whole egg powder. Egg white peptides provide the highest source of egg protein. Owing to the presence of important proteins in the egg white portion, food manufacturers are leveraging egg white for bioactive peptides.
The study opines that egg white peptide market is projected to generate revenues worth over half a billion by the end of 2026. Globally, over 43 thousand kgs of egg white peptide will be consumed by the end of the estimation period.
Food and beverage processing manufacturers remain prominent end users of egg white peptide. Consumption of egg white peptide among these manufacturers is expected to reach 6000 kgs by 2019.
Bakery and Confectionery Landscape Presents Lucrative Opportunities
Among food and beverage manufacturers, producers of bakery and confectionery are expected to account for nearly one-third share of the total egg white peptide consumption. Despite the categorization of bakery and confectionery products as unhealthful foods, consumer preference is gradually changing with manufacturers incorporating natural and healthy ingredients in bakery and confectionery products.
Among other key end-users, sports foods, sauces and condiments of the functional foods category will also register significant consumption of egg white peptides. These end-users are expected to collectively generate US$ 150 million worth of incremental opportunity during the forecast period.
Di and Tri Egg White Peptide Consumption Growing Rapidly
The study finds that consumption of di and tri egg white peptides is growing rapidly owing to the superior health benefits and enhanced delivery of peptides to muscles. In particular, integration of di and tri egg white peptides in nutraceutical and pharmaceutical industries is gaining momentum.
As per the study, di and tri egg white peptides will collectively register over 44 thousand kgs of the global consumption by the end of 2026. Owing to the beneficial properties of tri egg white peptides, their consumption is estimated to grow rapidly during the forecast period.
The egg white peptide industry landscape continues to search for technological developments in manufacturing that aid in the processing and separation of specific peptides with greater nutritional value. As peptides have been studied for their property of mimicking the natural ligands, egg white peptides are studied for their beneficial biological properties. Manufacturers are also engaged in the development of naturally derived bioactive peptides from egg white peptides.
The aforementioned insights are derived from egg white peptide market report published by Fact.MR. The report tracks the performance of the egg white peptide market for the period 2018-2028. According to the report, the market is projected to grow at an impressive 13.8% CAGR by the end of 2028.
Sneha Varghese is an experienced food & beverage consultant. She covers the latest trends and analysis impacting the food & beverages industry, informing and educating audiences through her writing.