The projection term is expected to see a CAGR of 5% for the globally integrated food ingredients market. The market is expected to be worth US$ 66.2 billion in 2022. By the year 2032, it is predicted that the market for integrated food ingredients would reach a high of US$ 91.5 billion.
The growth of integrated food ingredients pertains to the extraction of nutritional elements from natural sources such as nuts, flowers, plants, and herbs. Amidst advancements in technology, food & beverage manufacturers are employing integrated food ingredients to add value to food and beverage products. Consumers are investigating the contents of processed and convenience food products before purchasing an item.
The prevalence of smart labels such as QR codes garner consumer attention to ingredients in food and beverage products. It is the combination of these factors that propel global integrated food ingredient market to a promising growth trajectory of 5% between 2019 and 2029. The report offers a comprehensive overview of the market, covering key growth drivers, restraints, opportunities, and prevailing trends.
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The global integrated food ingredients market helps F & B manufacturers to add value and differentiate product offerings based on specific ingredients. On the back of these developments, the food ingredient market is set for a promising growth trajectory of 5% between 2019 and 2029.
Rapid increase in health concerns mandate food product manufacturers to maintain transparency about ingredients of food products. Government organizations and consumers alike are wary about ingredient sources that market players utilize in manufacturing products.
It constitutes in-depth insights into the integrated food ingredients market. A few of these are:
- North America leads regional distribution of demand with a market share of more than 21%.
- Japan offer the most lucrative growth opportunity with a dexterous growth rate of more than 8%.
- Plant-based sources of nutritional ingredients exhibit share-wide and growth-wide leadership in global integrated food ingredients market.
- Vegetable Fats, & Oils are potential prospects for promising future growth.
- Frozen Foods manufacturers continue to generate increasing demand for integrated goof ingredients.
- Beverage manufacturers exhibit share-wide dominant characteristics owing to introduction of new flavors and increasing nutritional value in product offerings.
- Preservatives garner increasing revenue traction on the back of rising demand for enhanced shelf-life of products.
Ingredient Innovation Preserves Revenue Sources
Integrated food ingredient manufacturers are focused on product innovation to cater to the dynamic demand for specific nutritional components. Market players are entering strategic relationships with food & beverage firms to ensure sustained growth in the future. Major players in the global integrated food ingredients market are Cargill, Incorporated, Kerry Group Plc, Sensient Technologies Corporation, Dohler GmbH, Archer Daniels Midland Company, Tate & Lyle PLC, Koninklijke DSM N.V., Ajinomoto Co., Inc., CHS Inc., E. I. du Pont de Nemours and Company, Foodchem International Corporation, C.P. Kelco, Naturex SA, Ashland Global Holdings Inc., FMC Corporation, Ingredion Incorporated, and Furest Day Lawson Holdings Limited.
Plant-Based Ingredients Offer Exponential Growth
Plant-based food ingredients are expected to exhibit continuous rise in demand due to the increasing popularity of vegetarian and vegan diets. Another factor that propels demand of plant-based integrated food ingredients is the versatilely of organic sources of nutritional value. Artificially manufactured ingredients are second in line on the back of increasing demand from frozen foods, baker & confectionary, and beverages. The pivotal role of artificial ingredients in manufacturing ready to eat products, and preserving nutritional value for long-periods drive the demand of artificially integrated food ingredients.
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Integrated Food Ingredients Market Segmentation
By Source
- Animal
- Plant
- Seaweed
- Microbial & Fermented
- Artificial
By Product Type
- Food Hydrocolloids
- Sweeteners
- Vegetable Fats & Oils
- Food Enzymes
- Food Colors and Flavors
By End-Use
- Dairy Products
- Frozen Foods
- Bakery and Confectionery
- Sauces, Dressings, and Condiments
- Beverages
- Snacks and Savory
- Meat, Poultry, Seafood
- Pet Food
By Functionality
- Thickener
- Stabilizer
- Gelling Agent
- Leavening Agent
- Flavoring and Coloring Agent
- Emulsifiers
- Fortifiers
- Preservatives
Region
- North America
- Latin America
- Europe
- APEJ
- Japan
- Oceania
- Middle East & Africa
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