Global Egg Protein Market Size USD 59.8 Billion By 2031 | CAGR of 5.5%

Introduction

Bones, muscles, epidermis, and blood all contain proteins as their primary structural component. Ovalbumin and lysozyme are two examples of egg proteins. These proteins are frequently considered inexpensive and abundant protein sources. Due to their low toxicity, antibacterial qualities, and biodegradability, they are ideal for creating various food constituents. It is recommended because it is simple to digest and rich in branched-chain amino acids essential for muscle growth.

In addition to other fortified foods, it is a common protein bar ingredient. These products contain essential amino acids, proteins, and bioactive components selected to promote bone and muscle health. Egg proteins, like egg white protein, whole egg protein, and egg yolk protein, serve as thickening agents, gelling agents, foaming agents, carriers, and texturizers in various culinary preparations. They are also used in animal feed, personal care products, nutrition, and textiles.

Market Dynamics

Consumer Awareness About Healthy Diet Drives the Global Market

A shift toward healthful products such as protein supplements is anticipated to increase the demand for egg protein due to increased health concerns and fitness trends among the youth. In addition, the high nutritional advantages of egg white protein fuel its demand among health-conscious consumers, accelerating market expansion. Due to dietary changes and sedentary lifestyles, chronic diseases, like cancer and cardiovascular diseases, have increased dramatically. Therefore, many have adopted a healthier diet to reduce their risk of chronic diseases. This has increased the global demand for egg protein, driving market expansion.

Product Innovation Creates Tremendous Opportunities

Introducing new products containing organic ingredients is anticipated to dispel the notion that egg protein ingredients contain artificial ingredients. The introduction of lactose-free and organic egg proteins is anticipated to increase their demand among health-conscious populations, creating opportunities for the future expansion of the egg proteins market, given that lactose-free protein increases muscle mass and strength. In addition, egg ingredient manufacturers and organizations like the Innovation Center for U.S. Dairy have engaged in R&D to improve egg protein ingredients' flavor, aroma, and functionality. This is anticipated to generate lucrative opportunities for manufacturers to offer a broader selection of egg protein constituents, helping them achieve a larger market share.

Regional Analysis

Europe is the most significant global egg protein market shareholder and is anticipated to exhibit a CAGR of 4.01% during the forecast period. The market for egg proteins is anticipated to expand significantly due to the development of the food and beverage sector and the rising demand for bakery products and confectioneries, which require egg protein for their preparation over the forecast period. Due to their ability to soften the skin and reduce fine lines and wrinkles, egg white and whole egg protein are in high demand in the European personal care and cosmetics industries. The region is expected to have the highest consumption of egg white protein, driving the market growth because of the rising demand for a refreshment/sports drink and the increase in adolescent sports participation.

North America is estimated to exhibit a CAGR of 3.7% over the forecast period. North America has emerged as the region with the most established egg protein market due to the rising number of health-conscious consumers. The nutritional industry in North America is anticipated to expand more quickly over the forecast period. This results from more American consumers adopting a healthy lifestyle or engaging in activities that promote an active and healthy lifestyle. The percentage of Americans who belong to a fitness club is expected to increase soon. In addition, a rise in customer health consciousness is anticipated to increase the demand for protein-rich foods, accelerating the market's expansion.

Key Highlights

• The global egg protein market size was valued at USD 35.2 billion in 2022. It is estimated to reach USD 59.8 billion by 2031, growing at a CAGR of 5.5% during the forecast period (2023–2031).
• Based on type, the global egg protein market is bifurcated into egg white protein, whole egg protein, and egg yolk protein. The egg white protein segment dominates the global market and is estimated to exhibit a CAGR of 4.0% over the forecast period.
• Based on form, the global egg protein market is divided into solid and liquid forms. The solid form segment is the largest contributor to the market and is expected to grow at a CAGR of 4.5% during the forecast period.
• Based on application, the global egg protein market is segmented into food and beverages, nutrition, personal care, and cosmetics, feed, and others. The food and beverages segment owns the highest market share and is predicted to exhibit a CAGR of 4.12% during the forecast period.
• Europe is the most significant global egg protein market shareholder and is anticipated to exhibit a CAGR of 4.01% during the forecast period.

Competitive Players

The key global egg protein market players are Cargill, Kewpie Corporation, Rose Acre Farms, Rembrandt Foods, Bouwhuis Enthoven Wulro BV, Igreca, Sanovo Egg Group, Interovo Egg Group BV, Dalian Hanovo Foods Co., Ltd.

Competitive Players

Market News

• In March 2023, Israeli firm PoLoPo obtained funding for potato-based egg protein production. The funding will support PoLoPo's technology platform, beginning with the replication of ovalbumin, an egg white protein. The company expects to have prototypes within the next 18 months, including protein-rich potato tubers and ovalbumin functional samples.
• In November 2022, Nepra Foods Inc., a developer of nutritious plant-based and allergen-free foods, announced commercial production and in-plant trials of their Essential brand Egg White Replacement Powder (EPB-ER1), a plant-based egg white powder replacement intended for use in wholesale bread bakeries where the producer seeks to eliminate or reduce eggs in an existing product formulation.

Recent Developments

Global Egg Protein Market: Segmentation

By Type

• Egg White Protein
• Whole Egg Protein
• Egg Yolk Protein

By Form

• Solid
• Liquid

By Applications

• Food and Beverages
• Nutrition
• Personal Care and Cosmetics
• Feed
• Others

By Regions

• North America
• Europe
• Asia-Pacific
• LAMEA

Segmentation

Global Egg Protein Market: Segmentation

By Type

• Egg White Protein
• Whole Egg Protein
• Egg Yolk Protein

By Form

• Solid
• Liquid

By Applications

• Food and Beverages
• Nutrition
• Personal Care and Cosmetics
• Feed
• Others

By Regions

• North America
• Europe
• Asia-Pacific
• LAMEA