Soy-fortified bulgur is a highly nutritious blended product made from cereal or legumes composed of 85% cracked, debranned, partially boiled wheat and 15% of defatted, toasted, or expelled soy grits. Soy-fortified bulgur is a natural source of vitamins and minerals. It contains high level of energy nutrients with contents of carbohydrates and fiber. Soy-fortified bulgur is made from wide variety of wheat such as durum, hard red spring, hard red winter, hard white, soft red winter, and soft white wheat.

Soy-fortified bulgur is mainly consumed in regions such as North America and Europe. The supplementation of soy grits enhances the protein content of soy-fortified bulgur. The growing consumers focus on health-conscious diet drives up the soy-fortified bulgur market resulting from greater consumption of soy-fortified bulgur products.

It has thereby resulted into greater awareness about soy-fortified bulgur and its benefits. Soy-fortified bulgur is consumed in various ways such as in baked goods, casseroles, pilafs, soups, salads, or as a meat extender. 

The World Initiative for Soy in Human Health (WISHH) focuses on the development of agricultural value chains across geographies for creating demand for U.S. soy, which in turn is promoting the consumption of Soy-fortified bulgur.

The size of soy-fortified bulgur market is increasing at a rapid pace on the growth of food industry, changing food habits in different countries, and increasing preference for healthy meals.

Soy-fortified bulgur is highly preferred by the consumers who are health conscious and always look for protein-rich and high fiber diet and are increasingly becoming part of daily diet in North American and European region. Increasing demand for healthy food products is expected to drive the growth of soy-fortified bulgur market.

Soy-fortified bulgur market has an opportunity to diversify its food products so that it is readily offered for consumption. As soy-fortified have a high demand because of its delicious, nutritious value, the manufacturers have an opportunity of using the soy-fortified bulgur as a raw material in ready to cook meals. Soy-fortified bulgur as a multi-beneficial fiber has high demand in the market.

Changing in eating habits of the consumers have demolished particular type of food to be consumed for dinner, lunch, and breakfast. Now a days manufacturers are positioning soy-fortified bulgur as an option for lunch, dinner, and snacks, resulting in higher consumption healthy food products.

Key global market players manufacturing different type of quinoa products include ADM Milling Company, Bunge Milling Inc., Barilla America, Inc., Bartlett Milling Company, ConAgra Mills, Cereal Food Processors, Inc., King Milling Company, Knappen Milling Company, Keynes Bros., Inc, and Jiffy Mixes.

• Soy-Fortified Bulgur Market Segments
• Soy-Fortified Bulgur Market Dynamics
• Historical Actual Market Size, 2015 - 2016
• Soy-Fortified Bulgur Market Size & Forecast 2017 to 2025
• Supply & Demand Value Chain
• Soy-Fortified Bulgur Market Current Trends/Issues/Challenges
• Competition & Companies involved
• Value Chain
• Soy-Fortified Bulgur Market Drivers and Restraints

• North America
• Latin America
• Europe
• Asia Pacific & Japan
• The Middle East and Africa 

• Shifting Industry dynamics
• In-depth market segmentation
• Historical, current and projected industry size Recent industry trends
• Key Competition landscape
• Strategies of key players and product offerings
• Potential and niche segments/regions exhibiting promising growth
• A neutral perspective towards market performance