The global extruded protein crispies and inclusions market is expanding as demand for high-protein foods, sports nutrition products, and functional foods continues to grow. According to MarketsandMarkets, the market is projected to grow from $0.29 billion in 2026 to $0.46 billion by 2031, at a CAGR of 9.9%.
Market Drivers
Advancements in extrusion technology and ingredient processing have enabled manufacturers to develop protein crispies and inclusions with a wide range of protein levels, textures, shapes, and formats for use in protein bars, breakfast cereals, granola products, bakery products, confectionery, snacks, meal replacement products, and dairy applications.
Manufacturers are expanding the use of soy, pea, rice, milk, whey, and other protein sources to provide greater formulation flexibility across food and beverage applications. Product development efforts are focused on improving texture performance, protein content, and compatibility with different formulations while addressing evolving consumer preferences for high-protein and better-for-you products.
Leading Companies
The report profiles key players such as PGP International (US), ADM (US), Glanbia plc (Ireland), Balchem Corp (US), Actus Nutrition (US), Fonterra Co-operative Group Limited (New Zealand), and MGP Ingredients, Inc. (US).
Original reporting: KTBS 3 (Shreveport) — read the source article.
