市場調查報告書
商品編碼
1219651
明膠替代品(瓊脂、角叉菜膠、瓜爾豆膠、黃原膠、果膠、玉米澱粉等)全球市場規模、份額和行業趨勢分析報告,按應用、功能、地區劃分的展望和預測,2022-2028 年Global Gelatin Substitutes Market Size, Share & Industry Trends Analysis Report By Product (Agar-Agar, Carrageenan, Guar Gum, Xanthan Gum, Pectin, Cornstarch, and Others), By Application, By Function, By Regional Outlook and Forecast, 2022 - 2028 |
到 2028 年,明膠替代品的全球市場規模預計將達到 32 億美元,預測期內復合年增長率為 6.3%。
在容器中洗滌、乾燥後呈條狀或粉末狀,上市時呈白色半透明狀。 用於製作蛋羹、布丁、果凍等。 瓊脂含有約80%的膳食纖維,有調節腸胃的作用。 由於瓊脂含有約80%的膳食纖維,具有調節腸道的作用,其膨脹作用是許多地區(主要是亞太地區)流行飲食的推動力,例如Kanten Diet。 攝入後,瓊脂體積增大三倍並吸收水分,使消費者有飽腹感。
此外,一種天然存在的線性硫酸化多醣,稱為角叉菜膠,是從可食用的紅藻中提取的。 由於其穩定、增稠和膠凝特性,角叉菜膠經常用於食品工業。 由於與食用蛋白質的親和力高,主要用於肉類和奶製品。 此外,由於它們與天然糖胺聚醣 (GAG) 的相似性,角叉菜膠最近已成為再生醫學應用和組織工程的一個有吸引力的選擇。
主要用於藥物輸送、組織工程、傷口敷料等。 在用於生產用於生產角叉菜膠的親水性膠體的紅藻中,Chondrus crispus(愛爾蘭苔蘚)是一種生長在巖石結構上的暗紅色植物,是最著名和最重要的。 它現在越來越多地被用作明膠的替代品來製作素食和素食產品。
COVID-19 影響分析
明膠替代品市場受到了 COVID-19 的適度影響。 由於世界上許多政府實施的貿易限制和封鎖,明膠替代品的生產已經停止。 總體產量受到原材料短缺和相關供應鏈中斷的嚴重影響。 對食品供應鏈的檢查表明,COVID-19 對從現場到客戶的所有流程都產生了不利影響。 由於失業和企業倒閉,消費者的消費能力急劇下降,特別是在低收入和中等收入國家。 由於供應短缺和需求衝擊,食品市場崩潰。
市場增長因素
對植物性烹飪原料的需求不斷擴大
隨著許多客戶希望對他們的生活方式做出重大改變,尤其是那些希望將飲食習慣改成植物性食品和飲料的客戶,對植物性食品配料的需求正在增長。 在世界各地的公共衛生機構的推動下,積累關於植物性飲食對健康益處的數據是這一重大飲食變化背後的驅動力之一。 對動物性飲食對環境和健康的不利影響的認識,以及對動物福利的了解不斷增加,也推動了對植物性成分的需求。 因此,預計使用植物來源和有機食品成分將對植物來源的明膠替代品產生積極影響。
烘焙食品和糖果的消費增加
由於客戶對方便食品的需求不斷增加以及客戶對有吸引力和美味的食物的渴望,糖果和烘焙產品行業正在不斷發展。 價格低廉、易於獲取且營養豐富已成為在現代市場中生存的關鍵因素。 因此,許多人認為烘焙產品是必不可少的。 因此,對製作風味和質地豐富的麵包的各種烘焙原料的需求正在迅速增加。 在新興國家,中低收入者人口預計將大幅增加,麵包和糖果產品的需求預計將增加。
市場約束
關於一些明膠替代品的副作用的猜測
果膠存在於大多數植物中,主要存在於蘋果和李子等水果中,以及柑橘類水果的果皮和果肉中。 由於天然形式的果膠不易被人類消化,因此市場上的大多數產品都使用改性柑橘果膠 (MCP),這是一種具有消化能力的不同類型的果膠。 眾所周知,這種成分會降低人體吸收 β-胡蘿蔔素(一種重要營養素)的能力。 果膠還會干擾人體對某些藥物的吸收,例如地高辛(一種心臟藥物)、洛伐他汀(一種降膽固醇藥物)和四環素類抗生素。 因此,這些明膠替代品受到客戶的負面評價,導致使用率降低並阻礙市場增長。
產品展望
按產品劃分,明膠替代品市場分為瓊脂、果膠、玉米澱粉、瓜爾膠、角叉菜膠、黃原膠等。 2021 年,玉米澱粉部分在明膠替代品市場取得了可喜的增長率。 浸泡、濕磨、乾燥、研磨和精製是用於從穀物中提取玉米澱粉的程序。 玉米澱粉已成為世界各地常見的食品配料。 它也經常用於包裝和加工食品行業。 玉米澱粉可以改善各種食品的粘度、質地和其他重要品質,包括冷凍和罐裝擠壓零食、微波食品和乾混食品。
功能透視
明膠替代品市場按功能分為增稠/膠凝、穩定、乳化、粘合等。 到 2021 年,增稠和膠凝部分將在明膠替代品市場中佔據最大的收入份額。 這些產品在各種食品和飲料應用中用作增稠和膠凝成分是推動該細分市場增長的主要因素。 它在果醬、果凍、果醬、低熱量/糖凝膠和重組膳食中用作膠凝劑。 它還用作肉汁、湯、沙拉醬、醬汁和澆頭的增稠劑。
應用展望
明膠替代品市場按應用細分為食品和飲料、藥品和膳食補充劑、個人護理和化妝品等。 2021 年,藥品和保健品部門在明膠替代品市場中佔據了相當大的收入份額。 在製作片劑、乳液、糖漿和膠囊時,明膠替代品用於熱可逆結合、膠凝和粘合劑。 在 COVID-19 爆發期間,對增強免疫力補充劑的需求也顯著增加,並且可能會持續下去。
區域展望
按地區分析了北美、歐洲、亞太地區和 LAMEA 的明膠替代品市場。 2021 年,歐洲地區在明膠替代品市場的收入份額最大。 這是由於個人護理和化妝品、食品和飲料、藥品和保健品等各種最終用途行業對該產品的需求增加。 在英國,明膠替代品經常用於製作低熱量糖果和不含澱粉的麵包。 瓊脂也越來越受歡迎,被認為是最安全的親水膠體之一。 此外,歐洲食品安全局(EFSA)也授予安全食品添加劑地位。 預計這些因素將支持區域擴張。
The Global Gelatin Substitutes Market size is expected to reach $3.2 billion by 2028, rising at a market growth of 6.3% CAGR during the forecast period.
Gelatin alternatives as a better option are rapidly replacing gelatin products made from non-plant sources. Gelatin is traditionally made by boiling animal bones and tissues until they solidify into a gel-like consistency. As a result, the presence of gelatin in many products that appear to be vegetarian renders them non-vegetarian.
Examples are gel capsules, marshmallows, yogurt, candy, and desserts. As a result, many companies discovered gelatin substitutes as preferable alternatives to use in their products as the number of vegan and vegetarian consumers increases globally. Some of the most common gelatin substitutes available presently in the market are agar-agar, corn starch, pectin, guar gum, xanthan gum, and modified starch. Agar-agar is one of the most common natural alternatives to gelatin.
When marketed in containers cleaned and dried in strips or powder form, it is white and translucent. It can be utilized to create custards, puddings, and jellies. Agar-agar can act as a gastrointestinal regulator because it contains about 80% dietary fiber. Its bulking properties have been the driving force behind popular diets in many regions, particularly in the Asia Pacific, such as the kanten diet. Agar triples in size after consumption and takes up water, and the consumers experience a fuller stomach as a result.
Additionally, a naturally occurring linear sulfated polysaccharide known as carrageenan is extracted from edible red seaweeds. Carrageenan is frequently employed in the food business due to its ability to stabilize, thicken, and gel. Due to their high affinity to dietary proteins, their primary use is in meat and dairy products. In addition, due to their resemblance to natural glycosaminoglycans (GAGs), carrageenan has recently become an attractive choice in regenerative medicine applications and tissue engineering.
They have primarily been utilized for medicine delivery, tissue engineering, and covering wounds. Chondrus crispus (Irish moss), a dark red plant that grows over rock structures, is the most well-known and significant red seaweed utilized to produce hydrophilic colloids to manufacture carrageenan. Presently, its use in place of gelatin to create vegetarian and vegan products is increasing rapidly.
COVID-19 Impact Analysis
The gelatin substitutes market was moderately impacted by COVID-19. Trade restrictions and lockdowns enforced by many governments around the world caused the production of gelatin substitutes to stop. Due to the shortage of raw materials and the resulting supply chain disruption, output as a whole was significantly impacted. When examining the food supply chain, it has been seen that COVID-19 had a negative impact on every step of the process, from the field to the customer. The spending power of consumers fell dramatically as a result of job losses and business closures, particularly in low- and middle-income countries. The food markets collapsed as a result of supply shortages and demand shocks.
Market Growth Factors
Increasing demand for plant-based ingredients for meal preparation
Due to the desire of many customers to modify their lifestyles significantly, especially with regard to their eating habits by switching to plant-based food & beverage items, plant-based food constituents are in high demand. The rising body of data on the health benefits of plant-based diets, which is being promoted by public health organizations all over the world, is one of the driving forces behind such a significant dietary change. In addition, perceptions of the harmful impacts of animal-based meals on both environment and health, as well as growing knowledge regarding animal welfare, are driving the demand for plant-based components. As a result, it is projected that the use of plant-based and organic food ingredients will positively impact plant-based gelatin substitutes.
Expansion in the consumption of baked goods and confections
The industry for confectionery and bakery products is developing as a result of rising customer demand for convenient foods and their desire for appealing and tasty treats. Their low cost, ease of accessibility, and nutrition are the key factors determining their survival in the modern market. As a result, many individuals consider bakery goods to be essential. Due to this, demand for a wide range of baking ingredients that are used to make bread goods with a rich flavor and texture has surged. The population of lower- and middle-income groups is also predicted to rise dramatically throughout developing countries, which will enhance demand for bakery and confectionery products.
Market Restraining Factors
Speculations regarding the side effects of some gelatin substitutes
Pectin is present in most plants and is primarily found in fruits like apples and Plums as well as citrus fruit's peels & pulp. Since the natural form of pectin is indigestible to humans, most products available in the market use modified citrus pectin (MCP), a different variety of pectin which has the ability to be digested. This component is known to decrease the body's absorption capacity for a vital nutrient, beta-carotene. Pectin can also hinder the body's capacity to absorb several medications, such as digoxin (a cardiac medicine), lovastatin (a cholesterol-lowering prescription), and tetracycline antibiotics. As a result, these gelatin substitutes attract some negative reviews from customers, which lowers their usage and hamper the market's growth.
Product Outlook
Based on product, the gelatin substitutes market is categorized into agar-agar, pectin, cornstarch, guar gum, carrageenan, xanthan gum, and others. The corn starch segment acquired a promising growth rate in the gelatin substitutes market in 2021. Steeping, wet milling, drying, grinding, and purifying, are the steps used to extract corn starch from the grain. Corn starch is a common food preparation ingredient across the world. The packaged and processed food sectors also frequently employ it. Corn starch enhances a range of food products' viscosity, texture, and other crucial qualities, including frozen and canned extruded snacks, microwaveable foods, and dry mixes.
Function Outlook
On the basis of function, the gelatin substitutes market is divided into thickening & gelling, stabilizing, emulsifying, binding, and others. The thickening and gelling segment witnessed the largest revenue share in the gelatin substitutes market in 2021. The use of these products in a variety of food and beverage applications as a thickening & gelling ingredient is the primary factor propelling the growth of the segment. They are employed as gelling agents in jam, jelly, marmalade, low-calorie/sugar gels, and restructured meals. In addition, as thickening agents, these are used in gravies, soups, salad dressings, sauces, and toppings.
Application Outlook
Based on application, the gelatin substitutes market is segmented into food & beverage, pharmaceutical & nutraceutical, personal care & cosmetics, and others. The pharmaceutical and nutraceutical segment recorded a substantial revenue share in the gelatin substitutes market in 2021. When making tablets, emulsions, syrups, and capsules, gelatin substitutes are utilized for thermos-reversible binding, gelling, and adhesives. In addition, during the COVID-19 outbreak, there was a substantial increase in demand for immunity-boosting supplements, which is likely to persist in the years to come.
Regional Outlook
On the basis of region, the gelatin substitutes market is analyzed across North America, Europe, Asia Pacific, and LAMEA. The Europe region witnessed the largest revenue share in the gelatin substitutes market in 2021. This is due to the product's rising demand across a range of end-use industries, such as personal care and cosmetics, food & beverage, pharmaceutical & nutraceutical. In the UK, gelatin substitutes are frequently used to create low-calorie treats and non-starchy bread. Agar also gained popularity and is regarded as one of the safest hydrocolloids. In addition, the European Food Safety Authority (EFSA) has also given it the status of a safe food additive. These elements are anticipated to support regional expansion.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include NOW Foods, Inc., Cargill, Incorporated, Gelita AG, B&V S.r.l, Agarmex, S.A. DE C.V., Java Biocolloid (Hakiki Group), Great American Spice Company, Special Ingredients Ltd, Brova Limited, and A.F. Suter and Co. Ltd.
Market Segments covered in the Report:
By Product
By Application
By Function
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures