Egg white peptides have surfaced as a rescuer to the matured global bakery and confectionery market. This was the finding of a research study on the egg peptide market, which was conducted by market research firm Fact.MR.

The industry, for a longer period of time, wasn’t perceived as healthy food category. However, consumer perception has shifted, and the growth in the global bakery and confectionery market has been catalysed with the use of new ingredients such as, but not limited to, egg white peptides.

The global egg white peptide market is projected to surpass $500 million in revenues by 2026. In terms of volume, over 43,000 egg white peptides are likely to be traded globally by the end of the forecast period.

Food and beverage processors and manufacturers are by far the leading end users of egg white peptides – collectively, they are likely to consume slightly less than 6,000kg by the end of 2018.

Functional foods including sport foods, sauces and condiments are other key end user segments for egg white peptides. Collectively, these end-use industries are estimated to generate an incremental value opportunity of $150 million between 2018 and 2026 for industry stakeholders.

Egg white protein-based advanced peptide-bonded amino acid formulations have been developed by several nutraceutical and supplement manufacturers which ensure instant delivery of amino acids to muscles, even during high intensity exercise with other added benefits.

Such developments have been possible due to integration of egg white peptides as an ingredient in newly-formulated nutraceuticals and supplements.

Suppliers of di- and tri-egg white peptides are optimistic of its uptake by new end users and are formulating long-term strategies accordingly.

The market for egg white peptides is also driven by end user research and development (R&D) programmes.

The pharmaceutical sector players are among the end users of egg white peptides who have identified specific uses of egg white peptides in drugs with specific ailments.

It has been observed that recently developed drugs for hypertension use egg white peptides as ingredients.

Antihypertensive peptides derived from egg proteins are isolated by enzymatic hydrolysis of ovalbumin finds application in antihypertensive drug development.

Over the last decade, 10 million new patients are ported with hypertensive ailments, thus overdrawing the drugs used in hypertensive treatment vis-à-vis ingredients.

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