The North American mango puree market is set to surge with a 7.3% CAGR, reaching $3,020.75 million by 2032 from $1,493.2 million in 2022. Fueled by increasing consumer demand for natural and healthful fruit-based products, mango puree finds applications in dairy goods, ice cream, and baked items at varying brix levels, contributing to its rapid growth.
The North American mango puree market is seeing consistent increase as a result of rising consumer demand for natural and healthful fruit-based products. With a 7.3% compound annual growth rate, it is expected to increase from US$ 1,493.2 million in 2022 to US$ 3,020.75 million by 2032. Mango pulp is processed into a creamy paste or liquid, usually with a brix range of 14.0 to 18.0, to generate mango puree. Mango purees for dairy goods like yoghurts, ice cream, biscuits, and cookies including chocolate and cereal bars are also made at higher brix levels—up to 28 degrees.
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The market for mango puree in North America was expanding rapidly due to rising consumer desire for natural, healthful fruit-based goods. The market for mango puree is projected to grow at a compound annual growth rate (CAGR) of 7.3% over the estimated period. The market is expected to increase in value from US$ 1,493.2 million in 2022 to US$ 3,020.75 million in 2032.
Mango pulp is turned into a thick, creamy paste or liquid to make mango puree. Mango puree’s acceptable b rix range is 14.0 to 18.0. In order to prepare dairy products (like yoghurts, ice cream, and biscuits) as well as cookies (like chocolate and cereal bars), mango purees with a natural brix of up to 28 degrees have been produced.
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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