| Plant-Based Protein Market Size & Forecast [2025-2030] |
MarketsAndMarkets (2025) (MarketsandMarkets) |
Estimates the plant-based protein market at USD 23.89 billion in 2025; projected to reach ~USD 34.97 billion by 2030. Growth rate estimated at ~7.9% CAGR. Drivers: rising consumer demand, sustainability concerns, etc. |
| Plant-Based Protein Market: 2025-2035 Outlook |
Future Market Insights (Future Market Insights) |
Projects growth from USD 20.3 billion (2025) to ~USD 46 billion by 2035, CAGR ~8.5%. Highlights that isolates dominate (around 41% form share), conventional (non-novel) plant-proteins remain larger share. Key growth regions include East Asia. |
| Alternative Protein Ingredients Market: Through 2030 |
Grand View Research (Grand View Research) |
The alternative protein ingredients sector (used in both plant-based and other protein-alternative foods) was valued ~USD 22.95 billion in 2024; forecast to reach ~USD 50.22 billion by 2030 (CAGR ~14.1%). North America holds a large share; Asia Pacific growing fast. |
| State of the Industry: Fermentation for meat, seafood, eggs, dairy & ingredients |
GFI (Good Food Institute) (The Good Food Institute) |
Provides a broad overview of the fermentation-enabled alternative protein sector through end-2024: covering number of companies, investment levels (all-time investment ~USD 4.8 billion in fermentation-enabled alt. protein firms), regulatory developments, new facilities, strategic partnerships and product trends. |
| Global Precision Fermentation Market Size & Forecast |
Fortune Business Insights (Fortune Business Insights) |
Valued global precision fermentation market at USD 3.03 billion in 2024; forecast to grow to ~USD 4.31 billion in 2025, and to USD 54.04 billion by 2032. CAGR over forecast period very high (~43.5%). Europe had a large share in 2024 (~49.8%). |
| Precision Fermentation Market: 2025-2034 |
Custom Market Insights (Custom Market Insights) |
Similar forecast: ~USD 3.10 billion size in 2025; projected to reach ~USD 34.9 billion by 2034 (CAGR ~27.94%). Emphasis on functional ingredients produced via precision fermentation (proteins, enzymes, fats, etc.). |
| “Can precision fermentation offer a safe & sustainable …” |
FAO (Food and Agriculture Organization) (FAOHome) |
This report examines safety, regulatory frameworks, vocabulary/nomenclature, production principles of precision fermentation. Discusses what kinds of regulatory oversight are being used globally, how naming and messaging matter, and what remains to be clarified. |
| Precision Fermentation Trends in F&B – Challenges & Opportunities |
Consultancy.eu (2025) (Consultancy.eu) |
Offers insight into industry practice: shows that 75% of firms using precision fermentation are focusing on proteins (especially dairy proteins), the rest on fats, flavors, etc. Also identifies cost as a major barrier. |
