市場調查報告書
商品編碼
1438168
2030 年番茄粉市場預測:按產品類型、工藝、類別、分銷管道、應用、最終用戶和地區進行的全球分析Tomato Powder Market Forecasts to 2030 - Global Analysis By Product Type (Bulk-Sun Dried, Spray Dried and Freeze Dried), Process (Cold Break and Hot Break), Category, Distribution Channel, Application, End User and By Geography |
根據Stratistics MRC預測,2023年全球番茄粉市場規模將達15.8億美元,預計2030年將達到23.3億美元,預測期內複合年成長率為5.7%。
番茄粉是通過將番茄脫水並加工成精細的乾粉而製成的。它是通過使用各種乾燥技術(包括噴霧乾燥、冷凍乾燥和滾筒乾燥)去除成熟番茄中的水分而製成的。番茄粉是一種多功能配料,可以輕鬆融入各種菜餚中,包括湯、醬汁、燉菜、肉汁和砂鍋菜。
根據聯合國糧食及農業組織企業統計資料庫(FAOSTAT),番茄是第四大最受歡迎的栽培食品。
簡便食品的需求不斷成長
由於消費者對簡便食品的偏好日益增加,番茄粉市場的需求正在大幅增加。現代消費者快節奏的生活方式和繁忙的日程增加了他們對方便且省時的食品選擇的依賴。番茄粉的多功能性使其成為生產各種簡便食品的重要成分,包括湯、醬汁、已調理食品和零嘴零食。
番茄價格波動
番茄價格受天氣、季節波動、農業問題等多種因素影響很大。番茄作為番茄粉生產的主要原料,其價格波動直接影響番茄粉的生產成本,進而影響番茄粉的整體定價。因此,番茄價格的波動是番茄粉市場的主要限制因素,限制了市場的擴張。
加工技術的進步
先進技術增強了脫水過程,最佳化了番茄風味、顏色和營養成分的保存。改良的乾燥技術、真空加工和受控環境技術等創新有助於生產高品質的番茄粉。此外,自動化和精密設備正在簡化製造流程,確保一致性並降低製造成本。整體而言,加工技術的進步是需求加速成長的主要因素。
品質問題
品質問題是番茄粉市場的一個顯著限制因素。與新鮮番茄相比,將番茄脫水製成粉末的過程會降低其營養價值和風味。消費者越來越重視新鮮和加工較少的食品,與番茄粉相關的品質問題可能會影響市場接受度。此外,番茄粉的處理、儲存和加工不當可能會導致品質問題,例如結塊、結塊以及產生不良風味。
COVID-19 的影響
COVID-19 大流行對番茄粉市場產生了重大影響。供應鏈中斷、封鎖和行動限制影響了番茄粉的生產和分銷。餐廳、旅館和餐飲服務的關閉導致某些食品的需求減少,影響了外食服務業番茄粉的消費。此外,隨著人們對家庭烹飪和膳食準備的重視,對番茄粉等方便且多功能的配料的需求激增。
預計噴霧乾燥領域在預測期內規模最大
噴霧乾燥領域估計佔最大佔有率。該方法透過受控且高效的過程將液體番茄食物泥或果汁轉化為粉末。番茄粉產業首選噴霧乾燥有幾個原因。首先,乾燥過程快速,保留了番茄的自然顏色、風味和營養成分。此外,此方法具有優異的溶解度,當番茄粉用水沖調時很容易溶解,使其可用於各種烹飪應用。
預計有機細分市場在預測期內將呈現最高的複合年成長率
由於消費者越來越重視健康、永續性和環境友善做法,預計有機細分市場將在預測期內實現良好成長。由於認知到有機番茄粉的健康益處以及產品不含化學殘留物的保證,消費者越來越被有機番茄粉所吸引。因此,隨著消費者優先考慮透明度、道德採購和減少環境足跡,有機市場不斷擴大。
在估計期間,北美佔據了最大的市場佔有率。美國和加拿大在食品加工產業,包括番茄粉產業,擁有強大的地位。墨西哥、義大利和地中海美食在該地區迅速流行,對番茄菜餚和產品的需求不斷成長也是推動市場成長的因素之一。
預計歐洲在預測期內將出現盈利成長。歐洲地區有著濃厚的烹飪傳統,番茄粉廣泛應用於食品和飲料產業的各個領域。此外,注重健康的消費者偏好的快速增加以及地中海美食的流行也進一步推動了番茄粉在歐洲市場的採用。
According to Stratistics MRC, the Global Tomato Powder Market is accounted for $1.58 billion in 2023 and is expected to reach $2.33 billion by 2030 growing at a CAGR of 5.7% during the forecast period. Tomato powder is a dehydrated form of tomatoes that has been processed into a fine, dry powder. It is made by removing the moisture content from ripe tomatoes through various drying techniques, such as spray drying, freeze drying, or drum drying. Tomato powder is a versatile ingredient that can be easily incorporated into a wide range of dishes, including soups, sauces, stews, gravies, and casseroles.
According to Food and Agriculture Organization Corporate Statistical Database (FAOSTAT), tomatoes are the 4th most popular grown food product.
Rising demand for convenience foods
The tomato powder market is experiencing a notable surge in demand, propelled by the increasing preference for convenience foods among consumers. The fast-paced lifestyles and hectic schedules of modern consumers have led to a growing reliance on convenient and time-saving food options. Tomato powder, with its versatile applications, has become a key ingredient in the production of various convenience foods, including soups, sauces, ready-to-eat meals, and snacks.
Fluctuations in tomato prices
The pricing of tomatoes is highly susceptible to various factors, including weather conditions, seasonal variations, and agricultural challenges. As a key raw material for tomato powder production, any volatility in tomato prices directly impacts the cost of production, thereby influencing the overall pricing of tomato powder. Therefore, fluctuations in tomato prices pose a significant restraint on the tomato powder market, limiting market expansion.
Technological advancements in processing
Advanced technologies enhance the dehydration process, optimizing the preservation of tomato flavour, colour, and nutritional content. Innovations such as improved drying techniques, vacuum processing, and controlled environment technologies contribute to the production of high-quality tomato powder. Moreover, automation and precision equipment have streamlined manufacturing processes, ensuring consistency and reducing production costs. Overall, technological advancements in processing are a significant factor in accelerating the demand.
Quality concerns
Quality concerns present a notable restraint in the tomato powder market. The process of dehydrating tomatoes to produce powder can result in a loss of some nutritional value and flavour compared to fresh tomatoes. Consumers increasingly prioritize fresh and minimally processed foods, and quality issues associated with tomato powder may affect its acceptance in the market. Furthermore, improper handling, storage, or processing of tomatoes into powder may lead to quality issues, including clumping, caking, or the development of undesirable flavors.
Covid-19 Impact
The COVID-19 pandemic had a significant impact on the tomato powder market. Disruptions in supply chains, lockdowns, and restrictions on movement have affected the production and distribution of tomato powder. The closure of restaurants, hotels, and catering services led to a decline in the demand for certain food products, impacting the consumption of tomato powder in the foodservice sector. Moreover, the increased focus on home cooking and meal preparation further contributed to a surge in demand for convenient and versatile ingredients like tomato powder.
The spray dried segment is expected to be the largest during the forecast period
The spray dried segment is estimated to hold the largest share. This method involves the transformation of liquid tomato puree or juice into powder through a controlled and efficient process. Spray drying is favoured in the tomato powder industry for several reasons. Firstly, it allows for the preservation of the natural colour, flavour, and nutritional content of tomatoes due to the rapid drying process. Additionally, the method offers excellent solubility, ensuring that the tomato powder readily dissolves when reconstituted with water, making it convenient for various culinary applications.
The organic segment is expected to have the highest CAGR during the forecast period
The organic segment is anticipated to have lucrative growth during the forecast period, due to growing consumer emphasis on health, sustainability, and environmentally friendly practices. Consumers are increasingly drawn to organic tomato powder for its perceived health benefits and the assurance of a product free from chemical residues. As a result, the market for organic options continues to expand as consumers prioritize transparency, ethical sourcing, and a desire to reduce their environmental footprint.
North America commanded the largest market share during the extrapolated period. The United States and Canada are well established in the food processing industry, including the tomato powder industry. The surging popularity of cuisines such as Mexican, Italian, and Mediterranean across the region, which has led to an increased demand for tomato-based dishes and products, is also among the factors boosting market growth.
Europe is expected to witness profitable growth over the projection period. The European region exhibits a strong culinary heritage, and tomato powder finds extensive applications across various segments of the food and beverage industry. Additionally, a surge in health-conscious consumer preferences and the popularity of Mediterranean cuisine further boosted the adoption of tomato powder in the European market.
Key players in the market
Some of the key players in the Tomato Powder Market include Garlico Industries Ltd., Cmec Xinjiang Foodstuff Co. Ltd., Grupo Empresarial Agraz, S.L., Aarkay Food Products Ltd., Sahajanand Foods and agrotech, Henry Lamotte Food GmbH, Vegenat S.A., Mother Earth Products, Uniq Expo Company, Cham Food and Sryshaya Group.
In September 2021, Mother Earth's Snack has launched its premium, Q-9 SuperFood line of "better-for-you" snacks for online sale. Their launch could not come at a better time as many families and individuals alike work to adopt healthier lifestyles and better eating habits.
In November 2020, Cham Foods releases pulse and grain-based instant meals. These new instant meals and soups contain legumes and grains that when hot water is added retain the shape and texture and take only minutes to make rather than requiring a multi-step preparation period characteristic of these plant-based protein sources.