植物基海鲜配料市场机会、成长驱动因素、产业趋势分析及预测（2025-2034年）

2024 年全球植物性海鲜配料市场价值为 4,370 万美元，预计到 2034 年将以 23% 的复合年增长率增长至 3.693 亿美元。

需求的激增反映了消费者对可持续、符合伦理且注重健康的食品日益增长的偏好。植物性海鲜替代品因其在口味、质地和外观上能够高度还原传统海鲜，同时又能解决过度捕捞、海洋污染和气候变迁等问题而备受青睐。消费者越来越意识到植物性饮食的健康益处，包括降低胆固醇、改善心血管健康和控制体重。这些成分的主要用途是为传统海鲜提供可持续且营养丰富的替代品，以满足不断增长的纯素食者、素食者和弹性素食者的需求。这些成分被用于生产海鲜替代品、即食食品、零食和功能性食品，使食品生产商能够在满足消费者感官需求的同时，减少对环境的影响。

由于豆类具有高蛋白质含量、用途广泛和环境效益等优点，预计到2024年，豆类原料将占45%的市场份额。大豆、豌豆和鹰嘴豆的衍生物越来越多地被用于模仿海鲜的口感和风味，以满足注重健康和环保的消费者的需求。加工技术的进步正在提升它们在海鲜应用中的功能性。

预计到2024年，蛋白质配料市占率将达到40.2%，主要集中在能够改善营养成分和功能特性的植物性蛋白质。蛋白质萃取和加工技术的创新显着提升了产品的口感和质地，而清洁标籤和无过敏原的趋势也持续推动产品研发。

2024年，北美植物性海鲜配料市占率达到42.3%，预计到2034年将以23.1%的复合年增长率成长，其中美国市场2024年的市场规模将达到1,480万美元。该地区的成长主要受消费者健康意识的提升、对永续发展的关注以及伦理因素的考虑所驱动。植物性蛋白质萃取和发酵技术的进步使得生产出具有真实口感和质地的海鲜替代品成为可能。此外，有利的监管政策以及零售和餐饮服务业不断涌现的新产品也进一步推动了市场成长。

植物性海鲜配料市场的主要参与者包括嘉吉公司（Cargill, Incorporated）、帝斯曼-菲美意公司（DSM-Firmenich）、英联食品公司（Ingredion Incorporated）、邦吉有限公司（Bunge Limited）、CP Kelco（JM Huber Corporation）、罗盖特兄弟公司（Roquette Fres）、酵母公司（Anjgel）、酵母公司（Roquette Freer）、酵母公司。 Ltd.）、玛拉再生能源公司（Mara Renewables Corporation）、Paleo（原Miruku）、BENEO GmbH（Sudzucker集团）、FMC公司（生物聚合物事业部）、Kalys（MERIDIS集团）和Algama Foods。植物基海鲜配料市场的领导者正在采取多种策略，例如拓展产品组合、加大研发投入以改善产品质地和口感、与餐饮服务和零售品牌建立合作关係，以及利用永续性和清洁标籤等宣传语。此外，他们还专注于地理扩张、策略合作以及蛋白质提取和发酵过程的技术创新，以增强市场份额，并吸引具有环保意识和健康意识的消费者。

目录

第一章：方法论与范围

第二章：执行概要

第三章：行业洞察

• 产业生态系分析
  • 供应商格局
  • 利润率
  • 每个阶段的价值增加
  • 影响价值链的因素
  • 中断
• 产业影响因素
  • 成长驱动因素
  • 产业陷阱与挑战
  • 市场机会
• 成长潜力分析
• 监管环境
  • 北美洲
  • 欧洲
  • 亚太地区
  • 拉丁美洲
  • 中东和非洲
• 波特的分析
• PESTEL 分析
• 价格趋势
  • 按地区
  • 按产品类别
• 未来市场趋势
• 技术与创新格局
  • 当前技术趋势
  • 新兴技术
• 专利格局
• 贸易统计（HS编码）（註：仅提供重点国家的贸易统计资料）
  • 主要进口国
  • 主要出口国
• 永续性和环境方面
  • 永续实践
  • 减少废弃物策略
  • 生产中的能源效率
  • 环保倡议
• 碳足迹考量

第四章：竞争格局

• 介绍
• 公司市占率分析
  • 按地区
    • 北美洲
    • 欧洲
    • 亚太地区
    • 拉丁美洲
    • MEA
• 公司矩阵分析
• 主要市场参与者的竞争分析
• 竞争定位矩阵
• 关键进展
  • 併购
  • 合作伙伴关係与合作
  • 新产品发布
  • 扩张计划

第五章：市场估算与预测：依来源划分，2021-2034年

• 主要趋势
• 豆类成分
• 谷物及谷类原料
• 海藻及藻类成分
• 其他的

第六章：市场估算与预测：依成分类型划分，2021-2034年

• 主要趋势
• 蛋白质成分
  • 豌豆蛋白
  • 大豆蛋白
  • 小麦麸质
• 水胶体和质地改良剂
  • 卡拉胶
  • 海藻酸盐
  • 琼脂
  • 蒟蒻葡甘露聚醣
  • 其他水胶体
• 调味成分
  • 酵母萃取物
  • 海藻调味料和萃取物
  • 蔬菜鲜味与天然香料
• 油脂
  • 藻油（ω-3）
  • 微生物油（精准发酵）
  • 植物油（芥花油、椰子油、葵花油）
• 功能性添加剂
  • 淀粉
  • 纤维（纤维素、柑橘、亚麻籽、奇亚籽）
  • 天然色素（藻胆蛋白、植物浓缩物）

第七章：市场估计与预测：依功能划分，2021-2034年

• 关键趋势
• 蛋白质和营养增强
• 纹理和结构形成
• 风味和口感增强
• 结合与凝胶化
• 颜色和外观
• 其他的

第八章：市场估算与预测：依最终用途划分，2021-2034年

• 主要趋势
• 食品製造商（B2B）
• 餐饮服务及餐厅
• 零售品牌

第九章：市场估计与预测：依地区划分，2021-2034年

• 主要趋势
• 北美洲
  • 我们
  • 加拿大
• 欧洲
  • 德国
  • 英国
  • 法国
  • 西班牙
  • 义大利
  • 欧洲其他地区
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 澳洲
  • 韩国
  • 亚太其他地区
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
  • 拉丁美洲其他地区
• 中东和非洲
  • 沙乌地阿拉伯
  • 南非
  • 阿联酋
  • 中东和非洲其他地区

第十章：公司简介

• AGT Foods & Ingredients
• Algama Foods
• Angel Yeast Co., Ltd.
• BENEO GmbH (Sudzucker Group)
• Bunge Limited
• Cargill, Incorporated
• CP Kelco (JM Huber Corporation)
• dsm-firmenich
• FMC Corporation (BioPolymer Division)
• Ingredion Incorporated
• Kalys (MERIDIS Group)
• Mara Renewables Corporation
• MGP Ingredients, Inc.
• Paleo (formerly Miruku)
• Roquette Freres

The Global Plant-Based Seafood Ingredients Market was valued at USD 43.7 million in 2024 and is estimated to grow at a CAGR of 23% to reach USD 369.3 million by 2034.

The surge in demand reflects consumers' growing preference for sustainable, ethical, and health-conscious foods. Plant-based seafood alternatives are gaining traction due to their ability to closely replicate conventional seafood in taste, texture, and appearance, while addressing concerns about overfishing, marine pollution, and climate change. Consumers are increasingly aware of the health advantages of plant-based diets, including lower cholesterol levels, improved cardiovascular health, and weight management. The primary application of these ingredients is to provide a sustainable and nutritious substitute for traditional seafood, catering to the expanding vegan, vegetarian, and flexitarian populations. These ingredients are utilized in the production of seafood analogs, ready-to-eat meals, snacks, and functional food products, enabling food manufacturers to reduce environmental impact while delivering the sensory qualities consumers desire.

The legume-based ingredients segment held a 45% share in 2024, due to their high protein content, versatility, and environmental benefits. Soy, pea, and chickpea derivatives are increasingly used to replicate seafood textures and flavors for health-conscious and eco-aware consumers. Processing advancements are enhancing their functionality for seafood applications.

The protein ingredients segment held 40.2% share in 2024, focusing on plant-derived proteins that improve nutritional content and functional properties. Innovations in protein extraction and processing have significantly improved taste and texture, while clean-label and allergen-free trends continue to drive product development.

North America Plant-Based Seafood Ingredients Market held a 42.3% share in 2024 and is expected to grow at a 23.1% CAGR through 2034, with the U.S. market valued at USD 14.8 million in 2024. Growth in this region is driven by health-conscious consumers, sustainability concerns, and ethical considerations. Technological advancements in plant protein extraction and fermentation have enabled the creation of seafood alternatives with authentic taste and texture. Additional market momentum comes from favorable regulations and increased product launches across retail and food service sectors.

Key players in the Plant-Based Seafood Ingredients Market include Cargill, Incorporated; DSM-Firmenich; Ingredion Incorporated; Bunge Limited; CP Kelco (J.M. Huber Corporation); Roquette Freres; AGT Foods & Ingredients; Angel Yeast Co., Ltd.; Mara Renewables Corporation; Paleo (formerly Miruku); BENEO GmbH (Sudzucker Group); FMC Corporation (BioPolymer Division); Kalys (MERIDIS Group); and Algama Foods. Leading companies in the Plant-Based Seafood Ingredients Market are adopting strategies such as expanding product portfolios, investing in R&D for texture and taste improvements, forming partnerships with foodservice and retail brands, and leveraging sustainable and clean-label claims. They are also focusing on geographic expansion, strategic collaborations, and technological innovations in protein extraction and fermentation processes to strengthen market presence and appeal to environmentally conscious and health-focused consumers.

Table of Contents

Chapter 1 Methodology & Scope

• 1.1 Market scope and definition
• 1.2 Research design
  • 1.2.1 Research approach
  • 1.2.2 Data collection methods
• 1.3 Data mining sources
  • 1.3.1 Global
  • 1.3.2 Regional/Country
• 1.4 Base estimates and calculations
  • 1.4.1 Base year calculation
  • 1.4.2 Key trends for market estimation
• 1.5 Primary research and validation
  • 1.5.1 Primary sources
• 1.6 Forecast model
• 1.7 Research assumptions and limitations

Chapter 2 Executive Summary

• 2.1 Industry 360° synopsis
• 2.2 Key market trends
  • 2.2.1 Regional
  • 2.2.2 Source
  • 2.2.3 Ingredient type
  • 2.2.4 Functionality
  • 2.2.5 End Use
• 2.3 TAM Analysis, 2025-2034
• 2.4 CXO perspectives: Strategic imperatives
  • 2.4.1 Executive decision points
  • 2.4.2 Critical success factors
• 2.5 Future Outlook and Strategic Recommendations

Chapter 3 Industry Insights

• 3.1 Industry ecosystem analysis
  • 3.1.1 Supplier landscape
  • 3.1.2 Profit margin
  • 3.1.3 Value addition at each stage
  • 3.1.4 Factor affecting the value chain
  • 3.1.5 Disruptions
• 3.2 Industry impact forces
  • 3.2.1 Growth drivers
  • 3.2.2 Industry pitfalls and challenges
  • 3.2.3 Market opportunities
• 3.3 Growth potential analysis
• 3.4 Regulatory landscape
  • 3.4.1 North America
  • 3.4.2 Europe
  • 3.4.3 Asia Pacific
  • 3.4.4 Latin America
  • 3.4.5 Middle East & Africa
• 3.5 Porter's analysis
• 3.6 PESTEL analysis
• 3.7 Price trends
  • 3.7.1 By region
  • 3.7.2 By product category
• 3.8 Future market trends
• 3.9 Technology and Innovation landscape
  • 3.9.1 Current technological trends
  • 3.9.2 Emerging technologies
• 3.10 Patent Landscape
• 3.11 Trade statistics (HS code) ( Note: the trade statistics will be provided for key countries only)
  • 3.11.1 Major importing countries
  • 3.11.2 Major exporting countries
• 3.12 Sustainability and environmental aspects
  • 3.12.1 Sustainable practices
  • 3.12.2 Waste reduction strategies
  • 3.12.3 Energy efficiency in production
  • 3.12.4 Eco-friendly initiatives
• 3.13 Carbon footprint consideration

Chapter 4 Competitive Landscape, 2024

• 4.1 Introduction
• 4.2 Company market share analysis
  • 4.2.1 By region
    • 4.2.1.1 North America
    • 4.2.1.2 Europe
    • 4.2.1.3 Asia Pacific
    • 4.2.1.4 LATAM
    • 4.2.1.5 MEA
• 4.3 Company matrix analysis
• 4.4 Competitive analysis of major market players
• 4.5 Competitive positioning matrix
• 4.6 Key developments
  • 4.6.1 Mergers & acquisitions
  • 4.6.2 Partnerships & collaborations
  • 4.6.3 New Product Launches
  • 4.6.4 Expansion Plans

Chapter 5 Market Estimates and Forecast, By Source, 2021-2034 (USD Million & Kilo Tons)

• 5.1 Key trends
• 5.2 Legume-based ingredients
• 5.3 Cereal & grain-based ingredients
• 5.4 Seaweed & algae-based ingredients
• 5.5 Others

Chapter 6 Market Estimates and Forecast, By Ingredient Type, 2021-2034 (USD Million & Kilo Tons)

• 6.1 Key trends
• 6.2 Protein ingredients
  • 6.2.1 Pea protein
  • 6.2.2 Soy protein
  • 6.2.3 Wheat gluten
• 6.3 Hydrocolloids & texturizing agents
  • 6.3.1 Carrageenan
  • 6.3.2 Alginate
  • 6.3.3 Agar
  • 6.3.4 Konjac glucomannan
  • 6.3.5 Other hydrocolloids
• 6.4 Flavoring ingredients
  • 6.4.1 Yeast extract
  • 6.4.2 Seaweed seasoning & extracts
  • 6.4.3 Vegetable umami & natural flavors
• 6.5 Oils & fats
  • 6.5.1 Algal oil (omega-3)
  • 6.5.2 Microbial oils (precision fermentation)
  • 6.5.3 Plant oils (canola, coconut, sunflower)
• 6.6 Functional additives
  • 6.6.1 Starches
  • 6.6.2 Fibers (cellulose, citrus, flax, chia)
  • 6.6.3 Natural colorants (phycobiliproteins, vegetable concentrates)

Chapter 7 Market Estimates and Forecast, By Functionality, 2021-2034 (USD Million & Kilo Tons)

• 7.1 Key trend
• 7.2 Protein & nutrition enhancement
• 7.3 Texture & structure formation
• 7.4 Flavor & taste enhancement
• 7.5 Binding & gelation
• 7.6 Color & appearance
• 7.7 Others

Chapter 8 Market Estimates and Forecast, By End Use, 2021-2034 (USD Million & Kilo Tons)

• 8.1 Key trends
• 8.2 Food manufacturers (B2B)
• 8.3 Foodservice & restaurants
• 8.4 Retail brands

Chapter 9 Market Estimates and Forecast, By Region, 2021-2034 (USD Million & Kilo Tons)

• 9.1 Key trends
• 9.2 North America
  • 9.2.1 U.S.
  • 9.2.2 Canada
• 9.3 Europe
  • 9.3.1 Germany
  • 9.3.2 UK
  • 9.3.3 France
  • 9.3.4 Spain
  • 9.3.5 Italy
  • 9.3.6 Rest of Europe
• 9.4 Asia Pacific
  • 9.4.1 China
  • 9.4.2 India
  • 9.4.3 Japan
  • 9.4.4 Australia
  • 9.4.5 South Korea
  • 9.4.6 Rest of Asia Pacific
• 9.5 Latin America
  • 9.5.1 Brazil
  • 9.5.2 Mexico
  • 9.5.3 Argentina
  • 9.5.4 Rest of Latin America
• 9.6 Middle East and Africa
  • 9.6.1 Saudi Arabia
  • 9.6.2 South Africa
  • 9.6.3 UAE
  • 9.6.4 Rest of Middle East and Africa

Chapter 10 Company Profiles

• 10.1 AGT Foods & Ingredients
• 10.2 Algama Foods
• 10.3 Angel Yeast Co., Ltd.
• 10.4 BENEO GmbH (Sudzucker Group)
• 10.5 Bunge Limited
• 10.6 Cargill, Incorporated
• 10.7 CP Kelco (J.M. Huber Corporation)
• 10.8 dsm-firmenich
• 10.9 FMC Corporation (BioPolymer Division)
• 10.10 Ingredion Incorporated
• 10.11 Kalys (MERIDIS Group)
• 10.12 Mara Renewables Corporation
• 10.13 MGP Ingredients, Inc.
• 10.14 Paleo (formerly Miruku)
• 10.15 Roquette Freres