Market Trends of South America Fat Replacers Industry
This section covers the major market trends shaping the South America Fat Replacers Market according to our research experts:
Rising Demand for Carbohydrate-based Fat Replacers
Carbohydrate-based fat replacers help retain texture, moisture, viscosity, and provide mouth-feel and continue to lead the market because of its status as US FDA recognized GRAS substances. Cellulose (Avicel® cellulose gel, MethocelTM, Solka-Floc®) can replace some or all of the fat in dairy products, sauces, frozen desserts, and salad dressings. Finely ground micro-particles of cellulose provides a non-caloric network with the smoothness and flow properties similar to fat. 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. For instance, Gums, Kelcogel, Keltrol, Slendid, can be used in reduced-calorie and fat-free salad dressings. They can also be used to reduce the fat content in formulated foods such as processed meats and desserts.
Argentina Holds the Largest Market Share
In Argentina, the growing awareness about food in general and food additives, in particular, indicates that more and more consumers currently take due consideration of the different food ingredients before consumption. In addition, owing to the encouragement from health groups and health organizations, consumers are choosing food and beverages that are low in fat. With the availability of a range of fat replacers, many low-fat or fat-free products are increasingly made available in Argentina. The increasing utilization of fat replacers for texture enhancement, stabilization, and emulsification in baked goods and confectioneries drives the market growth in the region. Investments in nutritional health food products are expected to boost the demand for fat replacers in Argentina.
