Vegetable-sourced ingredients have functional health benefits and consist of essential minerals; however, in several cases, their consumption has been causing allergies in humans, thereby restraining market growth. For instance, soybeans are rich in nutrient content, such as vitamins, minerals, and proteins; however, anti-nutritional components present in them could cause allergies. According to the Cleveland Clinic, soy is one of the “Big Eight” allergens, along with cow’s milk, eggs, peanuts, tree nuts, wheat, fish, and shellfish. A soy allergy occurs when the human immune system mistakes the harmless proteins found in soy as harmful and produces antibodies to combat them. Moreover, soy protein has large quantities of phytic acid, which has the potential to block the absorption of essential minerals, such as calcium, magnesium, copper, iron, and zinc. Soy allergy could also lead to itching and hives in humans. Other symptoms include bloating, diarrhea, nausea, and abdominal pain.
A study published by the National Institute of Health (NIH) in 2019 recognized wheat as a staple food and an important source of nutrients for millions of consumers. However, the last few years have seen increasing concerns about the adverse effects of wheat on health, particularly in the North American and European regions. Wheat gluten proteins cause a range of adverse reactions, including allergies, celiac disease, and non‐celiac gluten sensitivity in humans. Celiac disease can affect genetically predisposed human beings of all ages; however, it often begins in the middle infancy stage. The inflammation and destruction of the inner lining of the small intestines in celiac disease are caused by an allergic reaction to gluten in the diet. Therefore, allergies caused due to a few vegetable sourced ingredient sources are projected to restrain the global textured vegetable protein market during the forecast period.