The global oryzenin market size is expected to reach USD 542.30 million by 2032, expected to grow at a CAGR of 10.60 % during the forecast period.
The Oryzenin Market involves the production, distribution, and application of oryzenin, a type of storage protein found in rice, which is increasingly gaining attention as a plant-based protein source. Oryzenin is a major protein in rice, particularly in rice bran, and it is rich in essential amino acids. Due to its unique properties, oryzenin is being used as an ingredient in various food products, dietary supplements, and alternative protein sources.
Market Growth Drivers
- Growing Demand for Plant-Based Proteins:
The increasing shift towards plant-based diets due to health, environmental, and ethical considerations is driving the demand for plant-based protein sources like oryzenin. - Health-Conscious Consumers:
Oryzenin, being gluten-free and hypoallergenic, is becoming a favored option for people with food sensitivities, including those with celiac disease or lactose intolerance. - Sustainability and Environmental Benefits:
As a plant-based protein, oryzenin has a smaller environmental footprint compared to animal-based proteins, making it an attractive option for consumers and businesses focused on sustainability.
Some of the major players operating in the global market include:
- Ribus Inc.
- RiceBran Technologies
- Bioway (Xi’An) Organic Ingredients Co. Ltd
- Axiom Foods Inc.
- The Green Labs LLC
- BENEO
- Golden Grain Group Limited
- AIDP Inc
- Kerry Group and Beike Biotechnology Co.
- Ltd.
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Key Trends
- Development of Plant-Based Meat Alternatives:
Oryzenin is gaining traction in the production of plant-based meat substitutes, serving as a key ingredient in products designed to mimic the texture and protein content of animal-based meats. - Focus on Clean Label Products:
As consumers increasingly demand cleaner, more natural food products, oryzenin’s appeal as a clean-label ingredient with minimal processing is growing. - Fortification and Functional Foods:
Oryzenin is being used in the fortification of functional foods, offering an additional protein source that supports muscle growth, weight management, and overall health.
Recent Developments
- In July 2021, Barebell Company launched two new products, Salty Peanut & Hazelnut, and Nougat, and entered the plant-based protein category. The products have 15 grams of protein with 9 grams of fats and provide about 210 calories per bar. Soy protein, rice protein (Oryzenin), and pea protein are plant-based proteins used to produce this product.
𝐒𝐞𝐠𝐦𝐞𝐧𝐭𝐚𝐥 𝐎𝐯𝐞𝐫𝐯𝐢𝐞𝐰:
The research report categorizes the market into various segments and sub-segments. The primary segments covered in the study include type, application, end use and region. The splitting of the market into various groups enables businesses to understand market preferences and trends better. Also, stakeholders can develop products/services that align with the diverse needs of consumers in the industry. Besides, the research study includes a thorough examination of all the major sub-segments in the market.
Oryzenin, Type Outlook (Revenue – USD Million, 2019-2032)
- Isolates
- Concentrates
- Hydrolysates
- Others
Oryzenin, By Form Outlook (Revenue – USD Million, 2019-2032)
- Dry
- Liquid
Oryzenin, By Function Outlook (Revenue – USD Million, 2019-2032)
- Emulsifying
- Texturizing
- Gelling
- Foaming
- Others
Oryzenin, By Application Outlook (Revenue – USD Million, 2019-2032)
- Food and Beverages
- Sports and Energy Nutrition
- Bakery and Confectionary
- Milk Alternatives
- Others
The Oryzenin Market is poised for growth as consumer interest in plant-based proteins continues to rise. Its nutritional benefits, hypoallergenic properties, and versatility in food formulations make it a competitive alternative to traditional animal proteins. Innovations in extraction technologies, along with the growing adoption of plant-based diets, will continue to drive demand for oryzenin in the coming years. The market presents significant opportunities for companies focusing on sustainability, functional foods, and clean-label products.
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