June 02, 2014 - Blogs
Consumer desire for expanded protein sources helped propel U.S. retail soy foods sales to $4.5 billion in 2013, up $1 billion from 17 years ago, according to initial 2013 soy foods sales released by Soy foods Association of North America and Katahdin Ventures.
Soy foods sales in 2013 were led by the food bar category ($1.6 billion), which experienced rapid growth (17% CAGR since 2011) as did the overall snack bar category. Increased sales of bars with soy protein reflect the current national fascination with protein and meal replacements. Cereals with soy protein found breakout success in 2013 with a climb of 20.5% CAGR between 2011 and 2013 to $201 million, and snacks containing soy experienced similar growth (24% CAGR since 2011) to $85 million on the back of the same trend.
“We’re seeing certain segments of the soy foods market really excel as consumers seek out quick and easy ways to get more protein—especially complete protein from a plant source—as well as calcium, potassium, and fiber," said Soy foods Association of North America Executive Director Nancy Chapman. “Demand for traditional soy foods remains steady, but consumers are seeking ideas for nutritious meals and fun new ways to use them more often."
Edamame continued its strong growth trend, up 9% to $84 million in 2013, as consumers chose this young soybean as an appetizer or snack and added it to salads, stir-fries and hummus. In addition, condiments climbed 6% over 2012 to $292 million. The largest segment—soy sauce—is pacing the group with 6.8% growth. Miso hit mainstream grocery shelves and restaurant menus in dressings, marinades, glazes and soups.
Tofu sales continued a mature growth path, up about 1 percent to $274 million, including foodservice sales. Meat alternatives and other vegetarian entrees and meals, which are the second-largest category of total soy sales, decreased 1 percent to $776 million after several years of slow growth.
As more non-dairy white beverages came onto the market sales of soy milk beverages ($638 million) fell 8.5% from 2012. Beverages including soy (excluding soy milk) increased by 12.5% CAGR in the two years since 2011 to a 2013 total of $210.5 million.
Among dairy alternatives, soy spreads ($40.8 million) and soy creamer ($32.8 million) edged up slightly. Soy yogurt ($29.6 million) had a challenging year with the industry leader temporarily shutting down production, but the brand returned to shelves in 2014 with strong sales.
Soy foods have been popular for hundreds of years in Asian countries, but they hit the spotlight in the United States just over a decade ago when FDA approved a health claim relating soy protein to heart health. Since that time, new research has outlined the potential health benefits associated with the consumption of soybeans, soy proteins, soybean oil and soy isoflavones.
The global protein market is growing and is projected to reach $24.5 billion by 2015 with a focus on plant-based proteins. Rising costs, sustainability concerns and the growing consumer desire to eat clean are the reasons behind the nondairy, meat-free shift. For food product developers, staying on the cutting edge of innovations with protein ingredients is necessary to fill consumer demand for plant-based protein that is sustainable, as well as low in saturated fat and cholesterol free.
Currently, 24.9% of adult consumers look for protein as a main ingredient source on the nutrition label, that’s up significantly from 2004, according to the free “Protein: A Plant-Based Look at this Power
Macronutrient" report from Food Product Design’s FoodTech Toolbox. Soy protein ingredients have no cholesterol and are low in saturated fat. Soy protein has been shown to reduce low-density lipoproteins (LDLs) and triglycerides and reduced risk of cancer. Download the Soy Protein Ingredients infographic to learn about the protein content and amino-acid profile in soy ingredients.
Consumer desire for expanded protein sources helped propel U.S. retail soy foods sales to $4.5 billion in 2013, up $1 billion from 17 years ago, according to initial 2013 soy foods sales released by Soy foods Association of North America and Katahdin Ventures.
Soy foods sales in 2013 were led by the food bar category ($1.6 billion), which experienced rapid growth (17% CAGR since 2011) as did the overall snack bar category. Increased sales of bars with soy protein reflect the current national fascination with protein and meal replacements. Cereals with soy protein found breakout success in 2013 with a climb of 20.5% CAGR between 2011 and 2013 to $201 million, and snacks containing soy experienced similar growth (24% CAGR since 2011) to $85 million on the back of the same trend.
“We’re seeing certain segments of the soy foods market really excel as consumers seek out quick and easy ways to get more protein—especially complete protein from a plant source—as well as calcium, potassium, and fiber," said Soy foods Association of North America Executive Director Nancy Chapman. “Demand for traditional soy foods remains steady, but consumers are seeking ideas for nutritious meals and fun new ways to use them more often."
Edamame continued its strong growth trend, up 9% to $84 million in 2013, as consumers chose this young soybean as an appetizer or snack and added it to salads, stir-fries and hummus. In addition, condiments climbed 6% over 2012 to $292 million. The largest segment—soy sauce—is pacing the group with 6.8% growth. Miso hit mainstream grocery shelves and restaurant menus in dressings, marinades, glazes and soups.
Tofu sales continued a mature growth path, up about 1 percent to $274 million, including foodservice sales. Meat alternatives and other vegetarian entrees and meals, which are the second-largest category of total soy sales, decreased 1 percent to $776 million after several years of slow growth.
As more non-dairy white beverages came onto the market sales of soy milk beverages ($638 million) fell 8.5% from 2012. Beverages including soy (excluding soy milk) increased by 12.5% CAGR in the two years since 2011 to a 2013 total of $210.5 million.
Among dairy alternatives, soy spreads ($40.8 million) and soy creamer ($32.8 million) edged up slightly. Soy yogurt ($29.6 million) had a challenging year with the industry leader temporarily shutting down production, but the brand returned to shelves in 2014 with strong sales.
Soy foods have been popular for hundreds of years in Asian countries, but they hit the spotlight in the United States just over a decade ago when FDA approved a health claim relating soy protein to heart health. Since that time, new research has outlined the potential health benefits associated with the consumption of soybeans, soy proteins, soybean oil and soy isoflavones.
The global protein market is growing and is projected to reach $24.5 billion by 2015 with a focus on plant-based proteins. Rising costs, sustainability concerns and the growing consumer desire to eat clean are the reasons behind the nondairy, meat-free shift. For food product developers, staying on the cutting edge of innovations with protein ingredients is necessary to fill consumer demand for plant-based protein that is sustainable, as well as low in saturated fat and cholesterol free.
Currently, 24.9% of adult consumers look for protein as a main ingredient source on the nutrition label, that’s up significantly from 2004, according to the free “Protein: A Plant-Based Look at this Power
Macronutrient" report from Food Product Design’s FoodTech Toolbox. Soy protein ingredients have no cholesterol and are low in saturated fat. Soy protein has been shown to reduce low-density lipoproteins (LDLs) and triglycerides and reduced risk of cancer. Download the Soy Protein Ingredients infographic to learn about the protein content and amino-acid profile in soy ingredients.
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