Market Trends of Fat Replacers Industry
Carbohydrate-based Fat Replacers Hold the Largest Market Share
- Carbohydrate-based fat replacers help retain texture, moisture, and viscosity, provide mouthfeel, and continue to lead the market because of their status as generally recognized as safe (GRAS) substances. Carbohydrates like cellulose can replace some or all of the fat in dairy products, sauces, frozen desserts, and salad dressings.
- Fiber-based products, such as guar gum, locust bean, xanthan gum, gum arabic, pectins, and carrageenan, have virtually no calories. They provide a thickening or gelling effect and promote a creamy texture within the food. The market players have been launching carbohydrates in the market for various purposes.
- For instance, in November 2022, CP Kelco launched KelcoGel, a gellan gum used for the mouthfeel and texture of food products. The demand for convenient foods and spicy food is increasing, owing to which the demand for sauces and salad dressings is also increasing. This, in turn, increases the demand for fat replacers in the food industry. Inulin, maltodextrin, and plant fibers are a few examples of carbohydrate-based lipid substitutes. Pectins, oleo gels, and whey proteins are some examples of gums and gels utilized as fat substitutes.
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Asia-Pacific Remains the Fastest-growing Region
- Asia-Pacific is estimated to register the highest growth rate due to the rise in population and nutrition requirement per person, especially in the dairy industry, coupled with healthy dietary habits. In addition to the health benefits, fat substitutes are frequently employed in bakery and confectionery products for their practical advantages. Due to the increasing prevalence of lifestyle diseases like diabetes, cholesterol, obesity, and many more, consumers' demand for low-fat and low-calorie food is increasing.
- Owing to this, the manufacturers are using fat replacers to reduce the overall lipid profile of the product. The fat substitutes provide functional benefits such as texture and gloss, emulsification, and preventing sticky textures. The Asia-Pacific fat replacers market is driven by the rising demand for processed bakery products, with growing awareness among consumers for clean-label products and healthy ingredients.
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