The health-conscious consumer is driving the growth of potato protein.
- Between 2025 and 2030, the potato protein market will grow at a rate of 6.5%.
- The demand for potato proteins is increasing
- Sports nutrition is supported by high digestibility and an amino acid profile
- Potato protein is comparable to pork, egg, and casein in terms of its quality.
- The product is free of allergens and also has a strong environmental profile
Market growth for potato proteins is increasing. Manufacturers are seeking out functional and versatile ingredients as consumers demand healthier alternatives.
Originally used primarily for animal feeds, the protein is now increasingly being viewed as an ingredient of food quality. Potato protein could be an alternative to pea, soy or fava beans.
Market growth for potato protein is expected to be solid
Market growth for potato protein is expected to be solid. The market intelligence firm Mordor Intelligence estimates that the CAGR between 2025- 2030 will be 6.05%. It is higher than the soy (5.25%), but lower than fava beans (9.2%) and peas (6.15%).
At the moment, feed grade protein is driving growth. Future Market Insights, a market intelligence company, predicts the shift will be towards food-grade protein.
Nandini Choudhury is a principal consultant at Future Market Insights. She says, “Expect the value growth of food-grade systems and isolates to be skewed towards them, with the strongest momentum in areas where efficacy and clean labelling are essential, as well as processing tolerance.”
The food-grade market, unlike the feed-grade market, is relatively new. It began in early 2000s, when the first facilities started extracting the potato protein to be used for human consumption.
Growth could be further improved if plant-based categories rebound, hybrid meats scale, and performance nutrition is marketed more.
The market continues to grow
This outcome is a result of several factors. Choudhury of Future Market Insights says that consumers are looking for nutrition. The amino acid composition and digestibility of potato protein makes it a great choice for active ageing and sports nutrition.
Its strong functionality also makes it desirable to the B2B sector. The gelling, foaming and emulsifying performance of the product allows for formulators to use less eggs in meats and bakery products, as well as dressings and beverages.
Thirdly, the supply of potato protein is reliable. European starch producers have improved their abilities to extract the proteins from the juices, increasing the yield and consistency in the industry. The potato protein industry is a valuable side-stream of the potato sector. It also boasts strong sustainability credentials.
It is also a driver for growth because it’s free of allergens. According to Mordor Intelligence, potato protein is free of allergens like lactose and gluten.
The nutritional proof that the protein in potatoes is beneficial for muscle building will continue to drive growth as market trends evolve.
Quality of protein as a growth driver
Choudhury, from Future Market Insights, says that the quality of protein is key to driving market growth.
The nutritional quality of the protein in particular is an important factor. Choudhury says that isolates can provide essential amino acids and high quality and digestibility scores, which allows for credible claims to be made in the recovery shakes and bars as well as specialised medical nutrition.
This makes potatoes a good alternative to dairy and soy for those who avoid them, especially when it comes to tolerance levels and amino acid profiles.
This nutritional value is a part of what makes potato proteins so appealing to consumers, who are becoming more health-conscious.
The quality of protein is as important to human health as the quantity. Animal proteins, such as dairy, meat, and eggs, are often higher-quality than those from plants.
There are exceptions. In a study that used Digestible Indispensable Acid Score (DIAAS) to measure protein quality, potato matched pork, casein, and egg.
Potato protein is a great source of high-quality, versatile, and allergy-free proteins.