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The global egg white powder market was valued at USD 1.18 billion in 2018 and is expected to reach USD 2.64 billion in 2026, growing at a CAGR of 11.1% during the forecast period.
Across various end-user sectors, egg white powder is also used, such as food processing, pharmaceuticals, cosmetics, and personal care, and dietary supplements. The egg white powder market is fuelled by the high consumer demand in these industries. Changing eating habits have boosted the worldwide consumption of white egg dust. Some health benefits, including weight management and muscle building, are associated with egg protein powder intake.
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In addition to protein-rich properties, egg white powder is capable of meeting the usually recommended dose of protein-free amino acids, calcium, and cholesterol. Sales are further substantiated by the meat-free nature of egg white powder, particularly within the vegetarian consumer population. With a clear shift from consumers to vegetarianism, the egg white powder market is highly likely to witness strong gains over the forecasted period.
Globally, North America dominates the market in terms of income followed during the forecast period by the Asia Pacific. The Asia Pacific is expected to exceed demand by 2026 in the egg white powder market. Countries including China, India, and Australia have highly diverse levels of income, habits of food consumption, & spending capacity, and contribute significantly to the growth of the industry. The egg white powder’s lactose-free quality has given it an upper hand over other dairy products, as many customers in North America are lactose-intolerant. Another major factor in growth for this regional market is the high per capita income.
Key Findings:
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TABLE OF CONTENT:
Chapter 1 Executive Summary
Chapter 2 Market Dynamics
Chapter 3 Global Egg White Powder Market, by Application
Chapter 4 Global Egg White Powder Market, by Distribution Channel
Chapter 5 Global Egg White Powder Market, by Region
Chapter 6 Competitive Intelligence
Chapter 7 Company Profiles
Chapter 8 Preface
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