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The report is titled 'Textured Pea Protein Market: Opportunity Analysis and Future Assessment 2020-2028'. An overview of conceptual Textured Pea Protein Works, analytical approaches of the Textured Pea Protein market is the main objective of the report, which further consists of the market opportunity and insights of the data involved in the making of the respective market. The Textured Pea Protein market is expected to grow at a significant rate in the near future.

The report is titled 'Pea Protein Market: Opportunity Analysis and Future Assessment 2020-2028'. An overview of conceptual frameworks, analytical approaches of the pea protein market is the main objective of the report, which further consists of the market opportunity and insights of the data involved in the making of the respective market. The pea protein market is expected to grow at a significant rate in the near future. The pea protein market is estimated to reach at a value of 911.3 Mn by the end of 2022 and expected to reach at a value of US$ 1,732.5 Mn by 2030 with a significant CAGR of 11.7%.

Pea Protein Market Size | Share | Industry Outlook Report | 2021 - 2028

Pea Starch Market

The global Frozen Peas Market size was valued approximately USD 0.042 Billion in 2023 and will touch USD 0.064 Billion by 2032, growing at a compound annual growth rate (CAGR) of 5.1% from 2023 to 2032.

Sweet Spreads - includes chocolate and (pea)nut spreads and fruits spreads such as lemon curd. It also includes local specialities and honey.

Ice cream brand Magnum has introduced a brand-new vegan ice cream recipe for its vegan range including Magnum Vegan Almond, setting the benchmark for plant-based indulgence with its most velvety vegan ice cream yet. The new velvety soy protein-based ice cream, paired with Magnum's signature cracking vegan chocolate, delivers the luxurious ice cream experience Magnum is known for. Magnum Vegan Almond has the smooth vegan vanilla ice cream coated in the brand's signature vegan cracking chocolate and studded with almond pieces to give a crunchy twist on the classic format. The soy recipe replaces Magnum's former pea protein recipe to offer consumers a more velvety taste and texture. In addition to the new recipe, the single stick will be available in a new eye-catching premium pack design to elevate its visibility in freezers and to help convenience retailers boost impulse sales.