Specialty Food Ingredients Market Scope, Dynamic Future till 2029
n addition, natural food colors do not contain allergens and can add nutritional value to the food. For example, beetroot can provide a natural pink coloring to food while also improving cardiovascular health due to its high nitrate content.
In recent times, growing health awareness has positively influenced the consumption of functionally fortified food products. This has provided new opportunities to food manufacturers to pursue robust product innovation using natural additives like specialty food ingredients. Consumers are also seeking healthy foods which is expected to drive the demand for nutrition-powered products, rising the demand for specialty food ingredients. Moreover, sound consumption of gluten-free, natural, and organic foods is projected to have a promising impact on the demand for specialty food ingredients. In response to these developments, the meat and poultry industry has been incorporating suitable amounts of specialty food ingredients to improve the nutritional value and overall quality of their products. In the foreseeable future, these factors are poised to contribute to the growth of the global specialty food ingredients market.
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Usage of Clean Label Products in Food and Beverages to Open New Revenue Streams for Specialty Food Ingredients Market
Consumer preferences for clean label products has led to a higher demand for organic or natural colorants. These colorants are derived from various renewable sources and pose no health hazards. Consequently, they are often used in the food and beverage industry to improve the appearance of products such as jams and jellies, candy, margarine, soda, pie fillings, snacks, pudding, and other processed foods. In addition, natural food colors do not contain allergens and can add nutritional value to the food. For example, beetroot can provide a natural pink coloring to food while also improving cardiovascular health due to its high nitrate content. Favourable outcomes due to the use of natural colorants in food and beverages are predicted to contribute to the expansion of the specialty food ingredients market.
Sensory Ingredients Create New Opportunities for in Specialty Food Ingredients Market
During the study period, sensory specialty food ingredients are expected to attract stronger demand. These ingredients enhance the smell, taste, and texture of food products which is enhancing their application across a wide spectrum of consumables. The rising demand for sensory specialty food ingredients in packaged foods and confectioneries is anticipated to drive their sales in the coming years. Changing consumer preference for the flavor of food products has led to the development of new taste-imparting ingredients. As a result, among the various sensory ingredients, flavor-imparting ingredients are expected to witness a higher demand. At the same time, the growing preference for organic products has augmented the demand for natural flavor-imparting ingredients. These factors are set to support the growth of the sensory ingredient market, unleashing novel business prospects in the specialty food ingredients market.
Prevalence of Metabolic Disorders Bolsters Specialty Food Ingredients Market of North America
North American is expected to hold a significant share in the global specialty food ingredients market. In this region, the demand for these ingredients is driven by the prevalence of metabolic disorders which has prompted consumers to embrace healthier diets. Additionally, ready-to-eat and convenience foods have become popular in North America owing to the busy lifestyles of individuals which is poised to create new opportunities for the inclusion of specialty food ingredients in products such as processed foods.
Prominent Market Players
Some of the major companies in the global specialty food ingredients market are Tate & Lyle, Ingredion, Kerry Group PLC, DuPont de Nemours Inc., Amco Proteins, Cargill Inc., International Flavours & Fragrances, Crespel & Deiters, ADM, Koninklijke DSM NV, and Nutriati.
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