Vegetable Carbon Market Growth, Trends and Value Chain 2017-2027 by TMR

Vegetable carbon, also known as carbon black or activated charcoal refers to an insoluble black powder that is obtained from carbonized wood. The natural substance is popular as an organic food colorant or a supplement and is often used in baked products, ice creams, icing, and confectionary products. Supplements made from vegetable carbon have been tested positive in the treatment of several intestinal diseases, bloating, and flatulence owing to their excellent absorption properties. The substance is approved for use as a color additive in Canada and Europe but is banned by the U.S. FDA for use in the country.

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Western Europe Market Takes the Lead

From the perspective of consumption, the market for vegetable carbon in Western Europe is presently the leading regional market, accounting for a significant share in the overall market owing to the steady demand for food colorants in the region. The high consumption of processed meats and a variety of other food products and beverages in the region is also expected to work in its favor over the next few years. Asia Pacific also accounts for a significant share in the overall market owing to the massive rise in consumption of processed foods and beverages across emerging economies in the region in the past few years. The scenario is likely to remain unchanged over the next few years as well, with Western Europe and Asia Pacific markets collectively accounting for a lion’s share in the overall market.

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Listed below are a few aspects associated with vegetable carbon:

• Baked Goods Provide Very Low Quantities of the Substance: On an average, 15-20 grams of vegetable carbon is used in the preparation of baked goods from one kilogram of flour. This provides the body with very less quantities of vegetable carbon to allow it prove beneficial for the body; it is estimated that the substance has beneficial effect, in condition such as excessive postprandial flatulence, for instance, on the body when it is consumed in at least 1 gram dosage nearly 30 minutes before and shortly after a meal.
• EFSA Authorizes its Use in Food Products: The substance was authorized as a risk-free additive in food products in 2012. Thus its use is frequent in European baked products and cuisines and the global vegetable market continues to acquire a large share of its revenue from the European market.
• Special Labels Required for Foods Containing Vegetable Carbon: Despite the substance being approved as a color additive in a number of countries, a general exclusion of any variety of dye in pizza and bread is expected from the consumer. Thus it is more of a necessity to market goods containing vegetable carbon under the name of fine products. Moreover, in cases when the product is only used as a color additive, it is not allowed to boast its beneficial effects for the body.
• Vegetable Carbon Makes Medications Inaccessible: As vegetable carbon possesses the ability to bind anything that is passing along the digestive canal, even if it is nutrients such as minerals and vitamins or medications, the substance makes these entities inaccessible for the target body part. Thus this anti-nutritional action of vegetable carbon could work against the growth prospects of the market to a certain extent in the next few years.