Hen Egg White Protein Market worth US$ 59.3 Billion 2034 with a CAGR of 10.1%.

Strong functional benefits associated with egg white protein and high demand from health- and fitness-conscious consumers are driving the growth of the hen egg white protein market. Also, rising applications of hen egg white protein in the beer and beverage industry, animal feed, cosmetics, supplements, and the pharmaceuticals industry is boosting the growth of the target market globally. The hen egg white protein market is focused and the global key players are seeking consolidation. Nevertheless, numerous market opportunities attract a huge number of new players in the global marketplace. Moreover, rising prices and increasing regulations of hen egg white protein in the market have made the companies switch to specific suppliers who provide quality raw materials, which has strengthened the competition among dealers, shifting the decision-making power to the producers. For instance, US-based NuGo Nutrition launched a new Non-GMO product line, NuGo Egg White Protein Bars. It is made with egg white, fruit, and nuts, which will be accessible to U.S consumers. Four flavors are offered in the range, maple pecan, dark chocolate sea salt, blueberry, and peanut butter, all of which contain no artificial flavor, no added sugars, or dairy or soy.

The report "Hen Egg White Protein Market, By Type (Lysozyme, Avidin, Ovalbumin, Ovotransferrin, and Other Types), By Application (Functional Food, Bakery and Confectionery, Beer and Beverage, Pharmaceuticals, Animal Nutrition, and Cosmetics), and By Region (North America, Europe, Asia Pacific, Latin America, and Middle East & Africa) - Trends, Analysis and Forecast till 2034.

Key Highlights:

• In November 2017, DSM acquired a Brazilian state-of-the-art fermentation facility from Amyris. It is likely to help DSM optimize the operational performance of the site in Brazil.
• In November 2015, Merck, the leading science and Technology Company acquired Sigma-Aldrich for USD 17 billion.

Key Market Insights from the report:        

Hen Egg White Protein Market was valued at US$ 24.7 Billion in 2024 and is projected to grow at a CAGR of 10.1% to reach US$ 59.3 Billion by 2034. The market report has been segmented based on type, application, and region.

• By Type, lysozyme segment estimates for the highest share within the hen egg white protein market. It has the most essential commercial use in ripening certain European-type cheeses.
• By Application, the global market is segmented into functional food, bakery and confectionery, beer and beverage, pharmaceuticals, animal nutrition, and cosmetics
• By Region, Europe is expected to witness significant growth for the global market over the forecast period owing to improved consumer awareness regarding the functional benefits associated with it. The demands from nutritional and geriatric food sectors are also driving the target market growth. In the U.K, demand for egg whites is increasing as fast-food chains are making albumen-only breakfast sarnies, flatbreads, and burritos to the consumer as a nod to healthy eating.

Browse 60 market data tables* and 35 figures* through 140 slides and in-depth TOC on “Hen Egg White Protein Market”, By Type (Lysozyme, Avidin, Ovalbumin, Ovotransferrin, and Other Types), By Application (Functional Food, Bakery and Confectionery, Beer and Beverage, Pharmaceuticals, Animal Nutrition, and Cosmetics), and By Region (North America, Europe, Asia Pacific, Latin America, and Middle East & Africa) - Trends, Analysis and Forecast till 2034

The prominent player operating in the hen egg white protein market includes Chr. Hansen holding AS, Kewpie Corporation, Bouwhuis Enthoven, Merck KGaA (Sigma Aldrich), Koninklijke DSM NV, Novozymes, Lee Biosolutions, Rembrandt Enterprises, Calzyme, and HiMedia Laboratories.

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