Multifunctional
food ingredients are a range of ingredients used in food
manufacturing in order to impart various qualities to food. These
ingredients serve to replace ingredients such as gluten and fats,
which can cause harm upon consumption and are thus being rejected by
many consumers. Multifunctional food ingredients help food
manufacturers bring about the physical qualities of the ingredients
they are replacing while removing the threat they pose. This is the
prime driver expected to propel the global
multifunctional food ingredients market in the coming years.
Multifunctional
food ingredients can also help increase the shelf life of perishable
products. Replacing the ingredient responsible for oxidation or other
decomposition processes with a multifunctional food ingredient is
fast emerging as a highly effective way of making the product last
longer. Multifunctional food ingredients can also replace ingredients
that fall foul of food safety regulations, allowing food
manufacturers to produce the food without including the ingredient.
The rising awareness about such benefits is propelling the global
multifunctional food ingredients market.
Which
are the major geographical segments of the multifunctional food
ingredients market?
Of
the major regional segments of the global multifunctional food
ingredients market, North America and Europe emerged with the
dominant shares in 2015. The early adoption of advanced technologies
in food manufacturing and the increasing awareness among consumers
about food safety have driven the multifunctional food ingredients
market in these regions. These two regions are expected to remain
prominent in the global multifunctional food ingredients market in
the coming years due to the presence of several industry giants and
the increasing demand for safe food from consumers.
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Based
on the type of ingredient, the global multifunctional food
ingredients market is expected to be dominated by the hydrocolloids
and bulking agents segments in the coming years. Hydrocolloids are
used to modulate the viscosity and texture of liquid products such as
sauces. The increasing demand for sauces and other flavoring
formulations is expected to drive the demand for hydrocolloids in the
coming years. Bulking agents are expected to be the fastest growing
segment of the global multifunctional food ingredients market in the
coming years.
How
does the recent discovery of a method to industrially produce
diterpenoids affect the global market?
Recently,
a method to artificially create diterpenoids was conceived through a
concerted effort from Evolva, a Swiss biotechnology firm, and the
University of Copenhagen.
Plant-derived
diterpenoids are abundant in nature, but the technology to produce
them artificially on an industrial scale has been lacking.
Plant-derived diterpenoids are an important class of compounds, as
illustrated by the fact that steviol glycoside, the compound
responsible for the sweetness of stevia, is a plant-derived
diterpenoid. Stevia is becoming increasingly popular due to its
property to sweeten food without adding any extra calories. The
ability to produce plant-derived diterpenoids on an industrial scale
could be a huge step towards eliminating several problems related to
high-calorie diets, such as diabetes and hypertension.
This
and other expected advances in food tech in the coming years have the
potential to disrupt and completely reconfigure the global
multifunctional food ingredients market.
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