Global Oryzenin Market Size, Share, Opportunities, And Trends By Type (Isolates, Concentrates, Others), By Application (Bakery And Confectionery, Beverages, Sports And Energy Nutrition, Dairy Alternatives, Meat Analogues And Extenders, Others), By Function (Texturing, Gelling, Foaming, Emulsifying), And By Geography - Forecasts From 2023 To 2028

There are several commercially accessible forms of oryzenin, including isolates, concentrates, and others. Concentrates of oryzenin are economically priced. Based on shape, oryzenin is separated into liquid and dry forms. The dry form is easy to carry and has reasonable prices. The general public is becoming more health concerned. Oryzenin is used by sportspeople and athletes to aid in muscle rehabilitation since it gives their bodies all eight necessary amino acids. It is frequently employed by the pharmaceutical, culinary, and beverage industries due to its high protein capacity and gelling characteristic. Oryzenin also has emulsifying properties, hence it has a variety of uses as an emulsifying agent in medicinal dosage forms.

The usage of oryzenin as an alternative has increased due to the growing prevalence of celiac disease in many areas. Irritable bowel syndrome and other gastrointestinal disorders are becoming more common, however, oryzenin does not contribute to this issue in the same way as wheat, barley, or rye do. Thus, the acceptance of oryzenin is having an impact on the expansion of the oryzenin market globally. Also, there is a rising global need for rice proteins. It is anticipated that the growth of rice protein will affect the surge in the market for oryzenin because of low manufacturing costs.

Plant-based protein market is growing as they are healthy and ecologically sustainable. Customers are becoming increasingly lactose intolerant or suffer from conditions like celiac disease, which drives them to adapt to such alternatives. Some of the drivers driving the oryzenin business include the rising popularity of the chemical qualities of oryzenin in the food processing sector, complemented by the veganism trend.

The use of oryzenin ingredients has been significantly influenced by the increasing use of vegan protein.

Strategic alignment, product development, and marketing efforts are the key strategies used by major market participants and this has increased due to the growing demand for oryzenin. The raw material, or rice, has been strictly controlled, and its production hasn't suffered considerably, which has easily transferred into healthy acceptance in product developments.

According to Google Trends, veganism is now twice as popular as it was only five years ago, and the telltale indications only predict good things for the sector.

Fair and cruel trading practices together with lactose intolerance have significantly benefited market expansion.

There are around 60% of people have some sort of lactose intolerance, which increases the use of rice-based oryzenin, this statistic is anticipated to grow more in the forthcoming years.

Also, the trend among customers has risen to exclusively consume healthy products that are produced without the use of animals. Nevertheless, plant-based proteins, like rice protein in this case, are often free from such harsh methods, and consumers primarily choose such proteins since they have no environmental negative effects.

Europe is projected to be the prominent market shareholder in the oryzenin market and is anticipated to continue throughout the forecast period.

The number of people who are gluten intolerant is growing, which has greatly increased the market opportunity for alternate gluten-free forms of proteins like rice protein in Europe. 30% of customers in Northern Europe have the gene for gluten sensitivity. Also, customers in the Eastern European region have begun to choose inexpensive protein sources that may take the place of meat and dairy proteins; for these consumers, rice protein is the best choice. A preference for plant-based proteins over animal-based proteins is driving up the need for protein. This is due to the rising popularity of vegan proteins as well as rising customer demand for non-dairy drinks and meals with more non-meat protein.

Market Key Developments

• In July 2021, With the introduction of two new products, Nougat and Salty Peanut & Hazelnut, Barebell joined the plant-based protein market. Each bar in the product has 210 calories, 15 grammes of protein, and 9 grammes of fat. Soy protein, pea protein, and rice protein are the plant proteins that are employed (oryzenin).
• In January 2021, Launched by No Cow Protein Bar is its Chocolate Chip Cookie Dough flavour. Brown rice protein is the main component of the aforementioned product. While 190 calories would be added to each dish, there would be none. Moreover, 16 grammes of dietary fibre would be included, easily meeting 57% of RDV.

Segmentation:

• By Type
  • Isolates
  • Concentrates
  • Others
• By Application
  • Bakery and Confectionery
  • Beverages
  • Sports and Energy Nutrition
  • Dairy Alternatives
  • Meat Analogues and Extenders
  • Others
• By Function
  • Texturing
  • Gelling
  • Foaming
  • Emulsifying
• By Geography
  • North America
    • USA
    • Canada
    • Mexico
  • South America
    • Brazil
    • Argentina
    • Others
  • Europe
    • Germany
    • UK
    • France
    • Spain
    • Others
  • Middle East and Africa
    • Saudi Arabia
    • UAE
    • Israel
    • Others
  • Asia Pacific
    • China
    • Japan
    • South Korea
    • India
    • Taiwan
    • Thailand
    • Indonesia
    • Others