Egg
replacement ingredients enable the replacement or reduce egg content
in foods without affecting the taste and appearance of the final
product. These ingredients find extensive application in products
such as cakes, muffins, mayonnaise, chocolates, custard, ice-cream,
and cookies among others. The global
egg replacement ingredient market is anticipated to register
a CAGR of 5.8% during the forecast period (2016 – 2026) and is
estimated to be valued at US$ 1,533.3 Mn by 2026 end.
Rising
prices of eggs and increasing consumer awareness towards preventative
healthcare is expected to boost market growth
Egg
shortage crisis due to avian influenza, increasing demand for plant
based ingredients and increased cost of eggs are factors expected to
support the growth of the global egg replacement ingredient market
over the forecast period. Rising consumer awareness towards
preventative healthcare and an inclination towards products with low
cholesterol levels is further likely to fuel the growth of the global
egg replacement ingredient market during the forecast period.
Manufacturers are focussing on production catering to rising consumer
demands for vegan or vegetarian edible products and allergen-free
products.
However,
increased cost of the final product and the fact that egg replacement
ingredients do not offer the same taste effect as eggs is likely to
restrict the growth of the global egg replacement ingredient market
over the forecast period.
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Milk
Protein Formulation ingredient segment likely to remain dominant
throughout the forecast period
The
Milk Protein Formulation segment is estimated to account for a
revenue share of 31.1% in the global egg replacement ingredient
market by the end of 2016 while the Starch segment is anticipated to
register a CAGR of 5.7% in terms of value over the forecast period.
Mayonnaise
application segment expected to gain relatively high market share
over the forecast period
The
Mayonnaise segment is estimated to account for a value share of 38.2%
in the global egg replacement ingredient market by 2016 end. The
Cakes/Pastries/Muffins/Breads segment is estimated to account for
25.9% value share of the global egg replacement ingredient market by
the end of 2016.
Commercial
end use segment expected to account for highest value share by 2026
The
Commercial segment is anticipated to remain dominant and account for
79.7% value share of the global egg replacement ingredient market
over the forecast period.
Powder
form segment anticipated to grow 1.8X during the forecast period
The
Powder segment is estimated to reach a market valuation of US$ 670.5
Mn by the end of 2016 and is expected to show significant growth
during the forecast period.
North
America to represent highest value share of the global market by 2016
end
The
North America egg replacement ingredient market is estimated to
account for 48.0% share of the global egg replacement ingredient
market by the end of 2016. The EMEA egg replacement ingredient market
is expected to witness the highest CAGR of 6.5% in terms of value
during the forecast period.
Leading
market players are focussing on new product launches and strategic
acquisitions and mergers to strengthen market share
Key
players in the global egg replacement ingredient market include
Corbion NV, Glanbia Plc, Tate & Lyle Plc, Ingredion Incorporated,
Ener-G Foods, Inc., Natural Products, Inc., Orchard Valley Foods
Limited, Puratos Group, TerraVia Holdings, Inc., and Archer Daniels
Midland Company. Top companies dominating the global egg replacement
ingredient market are focussed on introducing new products to cater
to the rising demand from specific industries such as the bakery
industry. Companies are also offering natural and healthy ingredients
that are Kosher certified, GMO free, and gluten free.
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