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市場調查報告書
商品編碼
1438152
到 2030 年椰果市場預測:按產品類型、包裝、分銷管道、最終用戶和地區進行的全球分析Nata De Coco Market Forecasts to 2030 - Global Analysis By Product Type (Jelly Drink, Juice Drink, Pudding, Jelly & Other Product Types), Packaging (Bottle, Box, Cup, Can, Sachet & Other Packagings), Distribution Channel, End User & By Geography |
根據 Stratistics MRC 的數據,全球椰果市場預計 2023 年將達到 8.3693 億美元,2030 年將達到 12.1746 億美元,預測期內年複合成長率為 5.5%。
Nata de Coco 是一種耐嚼、半透明的果凍狀產品。它是通過在木醋桿菌細菌的幫助下發酵椰子水形成纖維素結構而製成的。它具有獨特的質地,可用於多種菜餚。由於其中性味道和吸收風味的能力,椰果常用於甜點、飲料、沙拉和點心。椰果已在世界各地流行,尤其是在亞洲料理中,並因其多功能性和與健康食品的聯繫而受到認可。
印度品牌股權基金會(IBEF)表示,印度電子商務產業正在改變業務開展方式,並擴展到各種市場領域,例如企業對企業、消費者對企業、直接對消費者,以及消費者對消費者。我把它切開。
全球烹飪趨勢
全球化飲食文化的興起和對世界各地美食的探索正在推動對獨特食材的需求。植根於亞洲料理傳統的椰果透過為各種菜餚提供獨特的熱帶元素來滿足這一需求。此外,它增強甜味和鹹味菜餚的能力符合消費者不斷變化的偏好,尋求新穎和冒險的美食體驗,有助於全球椰子市場的持續成長。
成本問題
涉及椰子原料和特殊技術的製造流程可能會導致製造成本增加。這一因素會導致更高的零售價格,並影響 Nata de Coco 產品相對於其他甜點原料的競爭因素。平衡椰子的品質和價格對於市場接受度至關重要,因為消費者對價格波動很敏感。結果,它將阻礙市場成長。
產品開發創新
產品開發的創新在於探索椰果的創造性和多樣化應用,以滿足不斷變化的消費者偏好。製造商可以引入口味變化、預包裝零食,或將椰果融入新穎的食品和飲料配方中。透過嘗試質地、組合和烹飪技術,您可以創造出獨特且有吸引力的產品,吸引更廣泛的受眾。此外,與廚師和烹飪專家的合作帶來了新鮮的觀點,並導致創新食譜的開發。因此,這些創新正在加速市場的成長。
行銷和認知度有限
有限的行銷和意識對椰子市場構成威脅,因為潛在消費者可能仍然不知道該產品的存在及其多種用途。促銷活動不足阻礙了市場滲透,並影響了消費者對椰子的好處和用途的教育。市場知名度不足會降低採用率並限制產品的認知度和接受度。
COVID-19 的影響
疫情擾亂了供應鏈,影響了原料的供應和分配。停工和限制影響了生產和市場需求,導致企業暫時關閉。消費行為的改變也影響了市場。然而,隨著法規的放鬆和健康意識的增強,市場可能會表現出彈性,對天然和多功能椰子的需求將會增加。
預計果凍細分市場在預測期內將是最大的
果凍產業估計佔最大佔有率。椰果果凍作為甜點原料已廣受歡迎,因為它能夠吸收和運輸各種風味,使其具有多種烹飪用途。它常用於水果沙拉、冰淇淋、布丁和手搖茶飲等甜點中。椰果果凍的多功能性使其成為傳統和創新食譜中極具吸引力的成分,使其在更廣泛的椰果市場中擁有獨特的地位。
在預測期內,食品和飲料產業預計年複合成長率最高
預計食品和飲料領域在預測期內將出現良好成長。該部門包括各種最終產品和應用,其中椰子是主要成分。椰果通常用於製作水果沙拉、布丁、冰淇淋和明膠糖果等甜點。椰果也常用於多種飲料,包括手搖茶飲、冰沙和果味飲料。因此,椰果正在為整個食品和飲料市場的成長和多元化做出貢獻。
在估計期間,亞太地區佔據最大的市場佔有率。椰果是一種流行的凝膠狀甜點成分,源自於椰子水發酵,在印尼、菲律賓、泰國和越南等國家廣受歡迎。消費者對更健康食品選擇的認知不斷提高,對天然和有機食品的偏好增強,並正在推動市場擴張。此外,該地區豐富的椰子種植和加工能力有助於形成強大的供應鏈。
預計北美在預測期內將實現盈利成長。全球化和日益增強的多元文化影響正在推動椰子在北美的發展。這個市場是由對獨特和異國風情調的食品體驗不斷成長的需求以及尋求創新成分的消費者所推動的。健康意識趨勢和對天然產品的偏好促使椰子越來越受歡迎。因此,北美多樣化的口味和探索新烹飪趨勢的意願有助於該產品的接受度,增加市場擴張機會。
According to Stratistics MRC, the Global Nata De Coco Market is accounted for $836.93 million in 2023 and is expected to reach $1217.46 million by 2030 growing at a CAGR of 5.5% during the forecast period. Nata de Coco is a chewy, translucent jelly-like product. It is made through the fermentation of coconut water with the help of Acetobacter xylinum bacteria, resulting in the formation of a cellulose structure. It has a unique texture and is often used in a variety of culinary applications. Due to its neutral taste and ability to absorb flavours, Nata de Coco is commonly used in desserts, beverages, salads, and snacks. It has gained popularity globally, particularly in Asian cuisines, and is appreciated for its versatility and association with healthier food choices.
According to India Brand Equity Foundation (IBEF), The e-commerce industry in India has changed how business is conducted there and opened up a variety of market niches, including business-to-business, consumer-to-business, direct-to-consumer, and consumer-to-consumer.
Global culinary trends
The rise of globalised food culture and the exploration of international cuisines have heightened demand for unique ingredients. Nata De Coco, with its origins in Asian culinary traditions, meets this demand by offering a distinct and tropical element to a variety of dishes. Furthermore, its ability to enhance both sweet and savoury dishes aligns with the evolving preferences of consumers seeking novel and adventurous gastronomic experiences, contributing to the continued growth of the Nata de Coco market worldwide.
Cost concerns
The production process, including coconut-derived raw materials and specific technologies, may contribute to elevated production costs. This factor can potentially lead to higher retail prices, impacting the competitiveness of Nata De Coco products compared to alternative dessert ingredients. Balancing the quality and affordability of Nata De Coco becomes crucial for market acceptance, as consumers may be sensitive to price fluctuations. As a result, it will impede market growth.
Innovation in product development
Innovation in product development involves exploring creative and diverse applications of Nata De Coco to meet evolving consumer preferences. Manufacturers can introduce flavour variants, pre-packaged snacks, or incorporate Nata De Coco into novel food and beverage formulations. Experimentation with textures, combinations, and culinary techniques allows for the creation of unique and enticing products that appeal to a broader audience. Furthermore, collaborations with chefs and culinary experts can bring fresh perspectives, leading to the development of innovative recipes. Therefore, these innovations are accelerating market growth.
Limited marketing and awareness
Limited marketing and awareness pose a threat to the Nata De Coco market, as potential consumers may remain unaware of the product's existence or its versatile applications. Inadequate promotional efforts hinder market penetration, impacting consumer education about the benefits and usage of Nata de Coco. Insufficient visibility in the marketplace may lead to slower adoption rates, limiting the product's recognition and acceptance.
Covid-19 Impact
The pandemic disrupted supply chains, impacting raw material availability and distribution. Lockdowns and restrictions affected production and market demand, leading to temporary closures of businesses. Shifts in consumer behaviour towards essential goods also affected the market. However, as restrictions eased, the market demonstrated resilience with an increased focus on health-conscious choices, potentially driving demand for Nata De Coco due to its natural and versatile characteristics.
The jelly segment is expected to be the largest during the forecast period
The jelly segment is estimated to hold the largest share. Nata De Coco jelly has gained popularity as a dessert ingredient due to its ability to absorb and carry various flavours, making it a versatile addition to a wide range of culinary applications. It is commonly used in desserts like fruit salads, ice creams, puddings, and bubble teas. The versatility of Nata De Coco jelly makes it an appealing ingredient for both traditional and innovative recipes, contributing to its distinct presence in the broader Nata De Coco market.
The food and beverages segment is expected to have the highest CAGR during the forecast period
The food and beverages segment is anticipated to have lucrative growth during the forecast period. It encompasses a wide array of finished products and applications that incorporate Nata De Coco as a key ingredient. Nata De Coco is commonly used in the production of desserts such as fruit salads, puddings, ice creams, and gelatin-based sweets. It is often featured in various beverages, including bubble teas, smoothies, and fruit-flavoured drinks. As a result, Nata De Coco contributes to the overall growth and diversification of the broader food and beverage market.
Asia Pacific commanded the largest market share during the extrapolated period. Nata de Coco, a popular gelatinous dessert ingredient derived from coconut water fermentation, enjoys widespread popularity in countries like Indonesia, the Philippines, Thailand, and Vietnam. Increasing consumer awareness of healthier food choices, coupled with a rising preference for natural and organic products, has fuelled the market's expansion. Additionally, the region's rich coconut cultivation and processing capabilities contribute to the robust supply chain.
North America is expected to witness profitable growth over the projection period. Increasing globalisation and multicultural influences have spurred its presence in North America. The market is driven by a growing demand for unique and exotic food experiences, with consumers seeking innovative ingredients. Health-conscious trends and a preference for natural products contribute to the rising popularity of Nata De Coco. As a result, North America presents opportunities for market expansion, as diverse palates and a willingness to explore new culinary trends contribute to the product's acceptance.
Key players in the market
Some of the key players in the Nata De Coco Market include Happy Alliance (M) Sdn Bhd, Hainan Yeguo Foods, Schmecken Agro Food Products, Shireli Manufacturing, Siva Foods, HTK Foods, Mogu Mogu Manila, Nata De Coco Manufacturing Sdn Bhd, F&N Magnolia, Choke Mahachai Beverage Co., Ltd., The Prachuab Fruit Canning Co., Ltd. and Jeram Coconut Sdn. Bhd.
In April 2021, Cass Materials, a start-up based in Australia, developed a new edible scaffold that cellular agriculture food scientists can use to make cultured proteins. The company's biodegradable scaffolding, made from nata de coco, can provide a set for animal cells to grow in and is an excellent substitute for the gelatin-centered fibers that many lab-grown meat makers still utilize.
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