Fat Replacer Market to Register 5.9% Growth during 2018-2027

The increasing demand for fat replacer in convenience foods & beverages, as well as bakery products and potential health benefits of fat replacer, are the key growth factors defining the Fat Replacer market. Also, the increase in health awareness among urban population and changing lifestyle due to rapid urbanization are the key parameters which boost the growth of the fat replacer market.

The non-dairy toppings market is likely to maintain a robust growth rate throughout the period of assessment, 2018-2028, as consumers shift toward veganism and plant-based products. Steadily increasing consumer awareness regarding health benefits of dairy alternatives continues to remain instrumental in driving sales of non-dairy toppings worldwide. Demand for non-dairy toppings is expected to grow at a CAGR of 7% in terms of volume throughout the period of forecast. Global sales of non-dairy toppings are likely to increase by 34,000 tons in 2028 over 2018.

A new concept from Arla Foods Ingredients will help biscuit manufacturers tap into the high-protein and healthy indulgence trends while overcoming technical challenges.

A new Fact.MR study on Citrus Fiber market finds that the market grew at a healthy 4.3% y-o-y over 2017 to surpass US$ 92 million by the end of 2018. The study emphasizes how the health & wellness trend and the clean label movement are bolstering the influence of health-conscious consumers on growing adoption of citrus fiber in packaged food products.

IMCD N.V, a leading distributor of speciality chemicals and food ingredients, has signed an exclusive agreement with Ingredion to distribute their range of starches and functional food ingredients across multiple territories in Sub Saharan Africa.

Food allergies are on the rise across the world in both adults and children. Allergic reactions to consuming specific food proteins can range from mild rashes and hives, to severe anaphylaxis or loss of consciousness. Given that there is no cure for food allergies, avoidance of the allergen is the only way to prevent a reaction. 

Foods with high levels of fibre are in great demand among consumers with healthy lifestyles. BakerSA took a look at the applications and functions of fibre in baking, as well as what makes roughage so wholesome.

Butter, oil and shortening are a baker’s greatest allies, since they aid and improve the taste, texture and shelf life of baked goods. BakerSA took a look at the different fats and oils used in the baking industry and the pros and cons of each, also taking into account consumers’ healthier eating requirements.