The North American mango puree market is seeing consistent increase as a result of rising consumer demand for natural and healthful fruit-based goods. It is anticipated to rise from US$ 1,493.2 million in 2022 to US$ 3,020.75 million by 2032 at a compound yearly growth rate of 7.3%. Mango puree is made 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 for making mango purees for dairy products such yoghurts, ice cream, biscuits, and cookies, including chocolate and cereal bars.
Mango puree was becoming increasingly popular in North America as a result of consumers’ growing desire for natural, wholesome fruit-based products. Over the forecast period, the market for mango puree is expected to expand at a compound annual growth rate (CAGR) of 7.3%. From US$ 1,493.2 million in 2022 to US$ 3,020.75 million in 2032, the market is predicted to grow in value.
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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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