Food
ingredients are extensively used in various processes employed in the
food manufacturing industry. These ingredients are imperative to lend
the desired quality to food products. The use of multifunctional food
ingredients is primarily aimed at replacing gluten, gums, fats, and
other unhealthy or expensive ingredients in foods. The use of
multifunctional food ingredients is also gaining momentum as they
help enhance the shelf life of products and help adhere to prevailing
food safety norms. The other advantages are: increased product yield
and maintenance of texture, taste, and appearance.
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In
the meat and poultry sector, multifunctional ingredients are added to
improve the safety of the products during the storage phase and to
maintain the firmness of products. Moreover, these products are also
used to achieve the optimal rheological indicators and the desired
thermodynamic characteristics.
Furthermore,
they enable food to acquire the desired moisture holding
characteristics, especially in the case of finished goods.
Oat-derived multifunctional ingredients, particularly, are used in
numerous bakery products as they help in extending their shelf life
by impeding moisture migration.
Multifunctional
ingredients also help achieve better volume and yield. They also work
by enhancing the texture and keep intact that nutritional value of
processed or finished products. The market for multifunctional food
ingredients also features products derived from food-grade yeast.
Such products find uses in improving the flavor of salad dressings
that have lower fat levels. In addition, they help offset the acid
bite of vinegar that is added to most salad dressings. The use of
yeast extracts also results in a more balanced and smoother flavor of
the product in question. The use of multifunctional ingredients
doesn’t necessary make the product in question more viscous.
Multifunctional
Food Ingredients Market: Segmentation
The
market for multifunctional food ingredients can be segmented on the
following criteria: ingredient type, region, and applications. Basis
ingredient type, the global
multifunctional food ingredients market can be divided into
emulsions and flavors, oat extracts, hydrocolloids, yeast extracts,
fibers, bulking agents, and others (such as dairy powders). Of these,
the segment of hydrocolloids is projected to register rapid growth
through the forecast period.
Multifunctional
fibers are derived from vegetables and fruits peels and pulp. They
help replace more expensive ingredients such as oil, pectin, and
eggs. The use of bulking agents is increasing; this is expected to
lead this segment to register the fastest growth in the years ahead.
The market for multifunctional food ingredients has been segmented
based on the type of application, and is comprised of dessert and
toppings, bakery and confectionery products, dairy products, meat and
poultry, as well as processed food products.
Of
these, the segment of meat and poultry has matured; it is expected to
remain dominant during the report’s forecast period.
Multifunctional food ingredients are also widely employed in
confectionery products so as to improve and intensify their flavor
and taste. Their use also ensures better product stability and longer
shelf life. Moreover, multifunctional flaxseed ingredients are used
for replacing gum in numerous cereal products. This has stimulated
their demand in producing products such as gluten-free products,
tortillas, sheeted dough, pizza crusts, and breads and batters.
Multifunctional
Food Ingredients Market: Region-wise Outlook
Multifunctional
food ingredients market can be divided and studied on by region into:
North America, Eastern Europe, Latin America, Asia Pacific excluding
Japan, Western Europe, Japan, and Middle East and Africa. Of these,
the markets in North America and Europe have a well-developed
multifunctional food ingredients industry.
Multifunctional
Food Ingredients Market: Drivers
The
demand among consumers for clean label products and natural
ingredients is rising. This augurs well for the market for
multifunctional food ingredient. The advent of ingredient blends
featuring all-natural ingredients will contribute toward improving
product quality. In 2015, a new range of new multifunctional food
ingredients was launched by Corbian. These products were meant for
meat and poultry.
In
the same year, NutraGenesis LLC also launched a new functional
ingredient, Sensara, for use in drinks and foods. The product claims
to provide nourishment to women. The use of new raw materials derived
from marine sources is yet another trend; algae is commonly used
owing to its desirable oil and fiber content. Algal flour is thus
finding newer uses as a multifunctional food ingredients in varying
products like breads, dressing, dough products, nutritional
beverages, and sauces.
Multifunctional
Food Ingredients Market: Key Players
Companies
profiled in the report include: Arla Foods Ingredients, AlgaVia,
Butter Buds Inc., Ashland Inc., Florida Food, Inc., Z Trim Holdings,
Inc., Glanbia Nutritionals, NutraGenesis LLC., and Solazyme.
The
report offers a comprehensive evaluation of the market. It does so
via in-depth qualitative insights, historical data, and verifiable
projections about market size. The projections featured in the report
have been derived using proven research methodologies and
assumptions. By doing so, the research report serves as a repository
of analysis and information for every facet of the market, including
but not limited to: Regional markets, technology, types, and
applications.
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