Summary

North America Plant Protein Ingredients Market Analysis

According to Mordor Intelligence, the north america plant protein ingredients market is valued at USD 5.63 billion in 2025, projected to reach USD 5.86 billion in 2026, and USD 7.19 billion by 2031, growing at a CAGR of 4.17% from 2026 to 2031. This report is Segmented by Protein Type (Hemp Protein, Pea Protein, Potato Protein, Rice Protein, and More), Category (Conventional and Organic), Application (Animal Feed, Food and Beverages, Personal Care and Cosmetics, and Supplements), and Geography (United States, Canada, Mexico, and Rest of North America). The Market Forecasts are Provided in Terms of Value (USD) and Volume (Tons).

North America Plant Protein Ingredients Market Trends and Insights

Allergen-friendly and alternative-to-dairy demand

Demand for allergen-friendly and dairy-free alternatives is a significant driver of the North American plant protein ingredients market. Consumers are increasingly seeking protein sources that avoid common allergens such as milk, eggs, and lactose. Plant proteins, including pea, rice, hemp, and others, are widely recognized as hypoallergenic and dairy-free options, making them appealing to individuals with food sensitivities and to brands promoting inclusive nutrition. This trend is further supported by the rising prevalence of food allergies in the region. According to the Centers for Disease Control and Prevention (CDC), in 2024, approximately 7% of adults and 5% of children in the United States were affected by at least one food allergy . This growing incidence has heightened manufacturer interest in plant protein ingredients that support allergen-free labeling, dairy substitution, and expanded consumer accessibility, thereby driving market growth.

Sports nutrition and active lifestyle trends

Sports nutrition and active lifestyles are driving the growth of the North America plant protein ingredients market, as fitness-conscious consumers increasingly prioritize high-protein, clean-label, and plant-based nutrition options. Plant proteins are becoming more popular among athletes and recreationally active individuals due to their compatibility with vegan, flexitarian, and dairy-free diets, as well as their perceived benefits of easier digestion and reduced gastrointestinal discomfort compared to certain animal proteins. The rising interest in strength training, endurance sports, and wellness-focused lifestyles has further boosted the demand for plant-based protein products designed for muscle recovery, sustained energy, and overall performance. Additionally, advancements in amino acid balancing, solubility, and flavor masking technologies have strengthened the position of plant proteins as viable alternatives to whey, supporting their growing adoption within the sports nutrition market and driving sustained growth.

Taste and flavor challenges

Taste and flavor challenges remain a significant restraint in the North America plant protein ingredients market. Beany, grassy, and bitter notes, inherent to pea, soy, and hemp proteins, continue to limit broader consumer acceptance. These off-flavors are particularly problematic in neutral-pH and lightly flavored products, where there are fewer opportunities to mask undesirable sensory characteristics effectively. Despite advancements in processing techniques and flavor-masking technologies, residual bitterness and vegetal notes persist, negatively impacting mouthfeel and aftertaste. This often leads to reduced consumer satisfaction and lower repeat purchase rates. As a result, taste and flavor limitations continue to pose a critical barrier to the wider adoption of plant protein ingredients, particularly in clean-label, minimally sweetened, and health-focused product formulations.

Other drivers and restraints analyzed in the detailed report include:

1. Sustainability and environmental concerns
2. Advances in processing and texturization technologies
3. Higher production and processing costs

For complete list of drivers and restraints, kindly check the Table Of Contents.

Segment Analysis

Soy protein is projected to dominate the North America plant protein ingredients market, holding a 63.91% share in 2025. This dominance is attributed to its strong supply availability, established processing infrastructure, and versatile functionality across food and beverage applications. Soy protein remains the most commercially mature plant protein in the region, widely utilized in meat analogues, bakery products, snacks, beverages, and sports nutrition due to its high protein content, complete amino acid profile, and cost-efficient scalability. Its leading position is further supported by robust domestic soybean production, ensuring consistent raw material availability and supply chain stability. For example, according to the United States Department of Agriculture (USDA), soybean production in the United States reached 119.04 million metric tons in 2024/2025, up from 113.27 million metric tons in 2023/2024, underscoring strong agricultural output that supports soy protein ingredient manufacturing .

Hemp protein is expected to grow at a CAGR of 5.43% through 2031, marking the fastest growth among all plant protein types in North America. This growth is driven by increasing consumer demand for clean-label, minimally processed, and nutritionally dense proteins. Hemp protein offers a favorable combination of plant-based protein, dietary fiber, omega-3 and omega-6 fatty acids, and essential micronutrients. Additionally, hemp protein is naturally free from major allergens, making it an appealing choice for allergen-friendly formulations. Advances in milling and cold-processing technologies have further enhanced hemp protein’s taste, solubility, and functionality, enabling its broader application across mainstream food and beverage categories.

Complete Report Scope:

• By Protein Type
  • Hemp Protein
  • Pea Protein
  • Potato Protein
  • Rice Protein
  • Soy Protein
  • Wheat Protein
  • Other Plant Proteins
• By Category
  • Conventional
  • Organic
• By Application
  • Animal Feed
  • Food and Beverages
    • Bakery
    • Beverages
    • Breakfast Cereals
    • Condiments/Sauces
    • Confectionery
    • Dairy and Dairy Alternatives Products
    • RTE/RTC Food Products
    • Others
  • Personal Care and Cosmetics
  • Supplements
• By Geography
  • United States
  • Canada
  • Mexico
  • Rest of North America

List of Companies Covered in this Report:

1. Archer Daniels Midland Company
2. Bunge Global SA
3. Cargill, Incorporated
4. Glanbia PLC
5. Farbest-Tallman Foods Corporation
6. Ingredion Incorporated
7. CHS Inc.
8. International Flavors & Fragrances Inc.
9. Kerry Group PLC
10. MGP Ingredients Inc.
11. Roquette Freres
12. Sudzucker Group (BENEO)
13. The Scoular Company
14. Axiom Foods
15. PURIS Proteins
16. Cosucra Groupe Warcoing
17. Burcon NutraScience
18. Tate & Lyle PLC
19. AGT Food & Ingredients
20. Givaudan (Plant Attitude)

Additional Benefits:

• The market estimate (ME) sheet in Excel format
• 3 months of analyst support

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Table of Contents

1 INTRODUCTION
1.1 Study Assumptions and Market Definition
1.2 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

4 MARKET LANDSCAPE
4.1 Market Overview
4.2 Market Drivers
4.2.1 Allergen-friendly and alternative-to-dairy demand
4.2.2 Sports nutrition and active lifestyle trends
4.2.3 Sustainability and environmental concerns
4.2.4 Advances in processing and texturization technologies
4.2.5 Clean-label and natural ingredient preference
4.2.6 Expansion in functional foods and beverages
4.3 Market Restraints
4.3.1 Taste and flavor challenges
4.3.2 Higher production and processing costs
4.3.3 Supply chain disruptions and dependency on raw material
4.3.4 Stringent regulatory requirements
4.4 Supply Chain Analysis
4.5 Regulatory Landscape
4.6 Technological Outlook
4.7 Porter's Five Forces Analysis
4.7.1 Threat of New Entrants
4.7.2 Bargaining Power of Buyers
4.7.3 Bargaining Power of Suppliers
4.7.4 Threat of Substitutes
4.7.5 Intensity of Competitive Rivalry

5 MARKET SIZE AND GROWTH FORECASTS (VALUE AND VOLUME)
5.1 By Protein Type
5.1.1 Hemp Protein
5.1.2 Pea Protein
5.1.3 Potato Protein
5.1.4 Rice Protein
5.1.5 Soy Protein
5.1.6 Wheat Protein
5.1.7 Other Plant Proteins
5.2 By Category
5.2.1 Conventional
5.2.2 Organic
5.3 By Application
5.3.1 Animal Feed
5.3.2 Food and Beverages
5.3.2.1 Bakery
5.3.2.2 Beverages
5.3.2.3 Breakfast Cereals
5.3.2.4 Condiments/Sauces
5.3.2.5 Confectionery
5.3.2.6 Dairy and Dairy Alternatives Products
5.3.2.7 RTE/RTC Food Products
5.3.2.8 Others
5.3.3 Personal Care and Cosmetics
5.3.4 Supplements
5.4 By Geography
5.4.1 United States
5.4.2 Canada
5.4.3 Mexico
5.4.4 Rest of North America

6 COMPETITIVE LANDSCAPE
6.1 Market Concentration
6.2 Strategic Moves
6.3 Market Positioning Analysis
6.4 Company Profiles (includes Global level Overview, Market level overview, Core Segments, Financials as available, Strategic Information, Market Rank/Share for key companies, Products and Services, and Recent Developments)
6.4.1 Archer Daniels Midland Company
6.4.2 Bunge Global SA
6.4.3 Cargill, Incorporated
6.4.4 Glanbia PLC
6.4.5 Farbest-Tallman Foods Corporation
6.4.6 Ingredion Incorporated
6.4.7 CHS Inc.
6.4.8 International Flavors & Fragrances Inc.
6.4.9 Kerry Group PLC
6.4.10 MGP Ingredients Inc.
6.4.11 Roquette Freres
6.4.12 Sudzucker Group (BENEO)
6.4.13 The Scoular Company
6.4.14 Axiom Foods
6.4.15 PURIS Proteins
6.4.16 Cosucra Groupe Warcoing
6.4.17 Burcon NutraScience
6.4.18 Tate & Lyle PLC
6.4.19 AGT Food & Ingredients
6.4.20 Givaudan (Plant Attitude)

7 MARKET OPPORTUNITIES AND FUTURE OUTLOOK