North America Sprouts Market Trends

Growth Drivers

• Higher Benefits of Sprouts over Animal Protein - Protein content is increased through sprouting. Sprouts also typically have increased levels of critical amino acids, with some amino acids increasing by as much as 30%. Additionally, sprouts' proteins can be simpler to digest. This is probably because sprouting appears to remove up to 87% of the antinutrients, which are substances that hinder your body's capacity to absorb nutrients from plants.

• Rising Prevalence of Chronic Diseases - Sprouts may lessen heart disease risk factors like high blood cholesterol. Moreover, consuming sprouts may raise levels of "good" HDL cholesterol while lowering levels of total and "bad" LDL cholesterol. In America, every 6 in 10 adults is living with at least one chronic disease. Moreover, every 4 in 10 adults is suffering from two or more chronic diseases.

• Size of the Vegetarian and Vegan Population is Increasing - around 2% of American individuals, 17 and older, identify as vegetarians. Moreover, nearly 0.5% of adult Americans in the USA, or one in four vegetarians, identify as vegan. Furthermore, around 2% of American individuals, 17 and older, identify as vegetarians. Additionally, about 2 million Americans, identify as vegan.

• Growing Demand for Plant-Based Food - Following a plant-based diet helps lower blood pressure, which lowers your risk for developing disorders. Sprouts are high in demand as packaged vegan food in the market. Nearly 50% of customers in North America are striving to eat more vegetables and meat substitutes.

• Rising Production of Sprouts – Among the most popular types of sprouts consumed in the United States are alfalfa sprouts. They grow from the typical alfalfa plant's small, brown seeds. In the United States, alfalfa seed production amounts to about 80 million pounds annually. California, Idaho, Oregon, Washington, Nevada, and California account for 85% of this production.

Challenges

• The consumption of sprouted seeds and beans pose a serious health risk - Consumers are increasingly at risk of eating infected sprouts. Salmonella, Listeria, and E. coli are just a few of the pathogens that can thrive under warm temperatures and humidity. Sprouts have been connected to numerous outbreaks of bacterially caused foodborne illness. This has a major negative impact on North America's overall market expansion. At least 53 outbreaks linked to sprouts occurred between 2000 and 2020, resulting in 1,500 illnesses, 180 hospitalizations, and almost 5 fatalities. These outbreaks were primarily brought on by Salmonella and E. coli.
• Shorter shelf life of sprouts and requirement of special conditions
• Higher concentration of bio-preservation in the packaged sprouts