The North American mango puree market is experiencing steady growth due to increasing demand for natural and healthy fruit-based products. It is projected to have a 7.3% CAGR, reaching a value of $3,020.75 million by 2032, up from $1,493.2 million in 2022. Mango puree is created by processing mango pulp into a creamy paste or liquid, typically with a brix range of 14.0 to 18.0. Higher brix levels, up to 28 degrees, are also used to produce mango purees for dairy products like yoghurts, ice cream, biscuits, and cookies such as chocolate and cereal bars
The north American mango puree market was growing steadily, driven by increasing demand for healthy and natural fruit-based products. The mango puree market is anticipated to expand at a CAGR of 7.3% over the anticipated time frame. According to projections, the market would be worth US$ 3,020.75 Million by 2032, up from US$ 1,493.2 Million in 2022.
To make mango puree, mango pulp is transformed into a rich, creamy paste or liquid. The acceptable brix range for mango puree is 14.0 to 18.0. Mango purees with a natural brix of up to 28 degrees have been produced to make dairy items (like yoghurts, ice cream, and biscuits) as well as cookies (like chocolate and cereal bars).
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There are two types of mango puree: standard and organic. Organic mango puree is free of pesticides, artificial fertilisers, and artificial colours. For a product that is created in accordance with good manufacturing practises, traditional mango puree is processed with extra components or combined with other lawful mixes.
Global Mango Puree Market: Dynamics
The overall consumption of mangoes has increased, which has led to an outstanding expansion in the global market for mango puree. Since the flavour is popular all over the world, it is used to make a variety of goods from various industries, including baby food, ice cream, yoghurt, bakery snacks, etc. The market is still constrained, nevertheless, by low production and severe import regulations, particularly in the United States, where mango imports are the only source of supply. A rapid rise in health consciousness among consumers may potentially have a negative impact on the industry.
Global Mango Puree Market: Segmental Highlights
This research bifurcates the global mango puree market into different segments that helps in easy understanding and analysis of the complete market. The segmentation is done on the basis of source, end use and region.
Global Mango Puree Market: Competitive Landscape
The report consists of a section dedicated to the competitive scenario of the global mango puree market. It profiles the major players leading the global mango puree market. Some of the top companies included in the report are Symrise AG, Döhler GmbH, Kiril Mischeff, Riviana Foods Pty Ltd, Nestlé S.A., The Hain Celestial Group, Inc, Newberry International Produce Limited etc.
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Segmentation of the global mango puree market
By Source
- Organic Mango Puree
- Conventional Mango Puree
By End Use
- Infant Food
- Beverage
- Bakery and Snacks
- Ice Cream and Yoghurt
- Dressings and Sauces
By Region
- North America
- Western Europe
- Eastern Europe
- Latin America
- APEJ
- Japan
- Middle East and Asia
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