According to the market research report “Food Inclusions Market Analysis: By Application (Beverages, Confectionery, Bakery, Snacks, Dairy, Frozen Foods); By Form (Solid & Semi-Solid, Liquids); By Flavor (Fruit, Savory, Dairy, Chocolate & Caramel); By Geography (North America, Europe, APAC and Row) – Forecast (2016-2021) published by IndustryARC, the food inclusions market to reach $12,687 million by 2020
Browse 38 Market Tables, 21 Figures spread through 113 Pages and an in-depth TOC on “Food Inclusions Market (2015 – 2020)”
Food inclusions enhance visual appearance, texture and flavor of food products. Food inclusions vary in color, size, shape, form, texture, taste & ingredients. These are available in different forms to meet the requirements of various applications. Some of the widely used food inclusions are chips, flakes and nuts. Food inclusions are available in different flavors to add variety of tastes; most used flavors include chocolate, caramel, honey, fruit flavors, dairy flavors and so on. These food inclusions are used in various end user industries such as bakery & confectionary, snacks and others.
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Food product providers have been luring the consumers by offering products with exotic flavors and enhanced visual appeal. These factors play an important role in the buying preferences of the consumers. As these parameters form the primary factors in differentiation of food products, manufacturers have been seeking for inclusions that suit the overall nutritional, taste and texture profile. In addition, the food manufacturers are even promoting their offerings by highlighting on the color, shape and taste of the encapsulated substances as a differentiating factor to entice the consumers.
The food inclusion market is growing strong with new product launches catering to the varying needs of food product manufacturers. Products related to weight management, infant nutrition, cereals and confectionary products are finding high traction in the retail food market. The advent of new techniques such as microencapsulation, liposome entrapment and spray drying has changed the way food inclusion processes are executed. In addition, with the improved ease of fortification of food inclusions, the end-product manufacturers have been able to produce products at faster rates with improved efficiency. This helps to bridge the gap between supply and demand with respect to time. The food inclusions market is estimated to expand rapidly with enlarging application base and launch of innovative products in terms of shapes, forms and flavors. Snacks segment held the major share in food inclusion market in 2014 accounting for 28% globally and are estimated to grow at a CAGR of 9.5% during 2015-2020 whereas the overall market is estimated to reach $12,687m by 2020.
The major players in this market Include:
- Cargill Inc. (U.S.)
- Barry Callebaut (Switzerland)
- ADM Company (U.S.)
- SensoryEffects Flavor Company (U.S.)
- Sensient Colors (U.S.)
North America is the dominant market for food inclusions and is estimated to reach $4,158.9m by 2020 at a CAGR of 9.1% during 2015-2020 owing to penetration of retail chains and packaged food products. Furthermore, availability of variety of products coupled with ever increasing list of food varieties allows the wide spread usage of inclusions. Top five players account for approximately 43% of the total market. However, emerging companies have been offering products with innovations and enhanced functionalities challenging market dominance of major companies. The global food inclusions market report provides detailed analysis of the different inclusions and end-use segments.
Various end-use applications included in the report are:
- Bakery & Confectionary
- Dairy & Frozen Food
The overall market is also presented from the perspective of different geographic regions and the key countries in each region.
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