首页 > 市场调查报告书 > 能源/环境

环境趋势

市场调查报告书

商品编码

1629851

日本升级再造食品市场 - 2024-2031

Japan Upcycled Food Products Market - 2024-2031

出版日期: 2024年12月30日 | 出版商:

DataM Intelligence | 英文 195 Pages | 商品交期: 最快1-2个工作天内

价格

※ 本网页内容可能与最新版本有所差异。详细情况请与我们联繫。

简介目录

日本的升级再造食品市场将于 2023 年达到 21 亿美元，预计到 2031 年将达到 38 亿美元，2024-2031 年预测期间复合年增长率为 3.4%。

随着消费者环保意识增强并寻求永续替代品，日本的升级再造食品市场正在蓬勃发展。该国对食物浪费及其环境影响的认识不断增强，这与升级再造的趋势非常吻合，即原本会被丢弃的原料被重新利用为高品质的食品。随着该国努力实现其雄心勃勃的减少食物浪费的目标，该市场有望成长。

日本农林水产省制定了到 2030 财年将食物浪费减少到 489 万吨的目标，比 2000 财年的 980 万吨大幅减少。吨来自家庭。这些努力符合联合国永续发展目标 (SDG) 下更广泛的全球承诺，该目标呼吁到 2030 年将全球零售和消费者层面的人均食物浪费减少一半。

随着日本努力实现这些目标，升级回收食品（利用原本会被丢弃的食物）正在成为消除食物浪费的关键解决方案，同时为消费者提供创新和永续的替代方案。这种成长趋势反映出人们对有助于环境保护和资源效率的永续产品的认识和需求不断提高。

动力学

政府措施和政策

旨在永续发展和减少食物浪费的政府措施和政策推动了该国的市场。随着各国政府越来越重视永续发展，他们正在尝试引入法规、激励措施和宣传活动来促进食物垃圾的回收。这些政策为企业将食物垃圾升级为零食、蛋白粉和动物饲料等有价值的产品创造了有利的环境。这减少了对环境的影响并释放了新的经济机会，推动了升级循环食品市场的成长。

在日本，政府在减少食物浪费方面取得了成功，到2022年减少了51万吨，提前八年实现了食物浪费减少目标，这对升级循环食品市场产生了重大影响。日本在永续发展目标指数中排名第21 位，在世界经济论坛旅游发展指数中排名第一，这进一步证明了日本对永续发展的承诺，强调永续发展是注重升级改造的经济成长的关键驱动力。

缺乏消费者意识

消费者意识是日本升级再造食品市场的重要限制因素。这个国家的许多消费者不了解什么是升级再造及其带来的环境效益。如果不知道如何安全地重新利用多余的成分，人们就会犹豫是否要采用这些产品。升级改造的概念可能并不熟悉，这使得消费者很难将其视为理想或值得信赖的选择。

日本消费者对食品的新鲜度和品质有着强烈的偏好。传统美食强调时令食材，而升级再造产品（可能涉及使用原本会被丢弃的食物）可能不符合这些文化规范。克服这种对新鲜度的文化偏见可能会成为日本市场成长的重大障碍。

Japan's upcycled food products market is gaining momentum as consumers become more environmentally conscious and seek sustainable alternatives. The country's growing awareness of food waste and its environmental impact aligns well with the upcycling trend, where ingredients that would otherwise be discarded are repurposed into high-quality food products. The market is poised for growth as the country strives to meet its ambitious food waste reduction goals.

The Ministry of Agriculture, Forestry, and Fisheries of Japan has set a target for fiscal 2030 to reduce food waste to 4.89 million tons, a significant decrease from the 9.8 million tons recorded in fiscal 2000. This target includes 2.73 million tons from businesses and 2.16 million tons from households. The efforts align with the broader global commitment under the United Nations Sustainable Development Goals (SDGs), which call for halving per capita global food waste at the retail and consumer levels by 2030.

As Japan works towards such objectives, upcycled food products, which utilize food that would otherwise be discarded, are becoming a key solution to combat food waste while offering innovative and sustainable alternatives for consumers. This growing trend reflects increasing awareness and demand for sustainable products that contribute to environmental conservation and resource efficiency.

Dynamics

Government Initiatives and Policies

The government initiatives and policies aimed at sustainability and food waste reduction drive the country's market. As governments increasingly prioritize sustainability, they are trying to introduce regulations, incentives, and awareness campaigns to promote the recycling of food waste. These policies create a favorable environment for businesses to upcycle food waste into valuable products like snacks, protein powders, and animal feed. This reduces environmental impact and unlocks new economic opportunities, driving the growth of the upcycled food market.

In Japan, the government's success in reducing food waste achieving a 510,000-ton reduction in 2022 and meeting its food waste reduction target eight years ahead of schedule has significantly impacted the upcycled food market. Japan's commitment to sustainability is further evidenced by its ranking 21st in the SDGs Index and first in the World Economic Forum's Travel & Tourism Development Index, emphasizing sustainability as a key driver of economic growth focussing on upcycling.

Lack of Consumer Awareness

Consumer awareness is a significant restraint for the upcycled food products market in Japan. Many consumers in this country lack an understanding of what upcycling is and the environmental benefits it offers. Without knowledge of how surplus ingredients can be safely repurposed, there is a hesitation to adopt these products. The concept of upcycling may be unfamiliar, making it difficult for consumers to view it as a desirable or trustworthy option.

Japanese consumers have a strong preference for freshness and quality in food. Traditional cuisine emphasizes seasonal ingredients, and upcycled products, which may involve using food that would otherwise be discarded, might not align with these cultural norms. Overcoming this cultural bias toward freshness could be a significant barrier to market growth in the Japanese market.

Segment Analysis

The Japan upcycled food products market is segmented based on source, ingredient type, product, distribution channel, application and region.

Increasing Demand for Healthy Snacks

The Japan upcycled food products market is segmented based on application into snacks & beverages, bakery & confectionery, ingredients & additives, meat & seafood, pet food, and others. The snacks and beverages segment is a dominant force in the upcycled food market, driven by a growing consumer preference for sustainable and health-conscious products. Many innovative snack options are made from surplus or leftover ingredients, such as potato peels turned into chips or fruit-based beverages.

The snacks help reduce food waste but also cater to the increasing demand for healthier, eco-friendly snacks. With a strong cultural emphasis on sustainability and food innovation, Japan is capitalizing on the opportunity to create unique, nutritious snacks that appeal to environmentally-conscious and health-driven consumers. The importance of snacks in Japan's food culture further fuels the success of upcycled products.

According to NZTE, 23% of Japanese consumers eat a snack daily, and healthy snacks currently make up 11% of the total snack market-projected to grow to 13% by 2027. This shift aligns with the rise of upcycled snacks, such as granola made from surplus grains or fruits, which offer both sustainability and nutritional benefits. These products not only reduce food waste but also meet the growing demand for functional, guilt-free snacks, positioning upcycled foods as a key player in Japan's rapidly evolving food market.

Competitive Landscape

The major Japanese players in the market include AIO, Bake Me Healthy, Barnana, cascarafoods, Green Bowl Foods, CRUST Group, I Am Grounded, Matriark Foods, Oisix Ra Daichi Co., Ltd., and Pluck Tea.

Sustainability Analysis

The upcycled food products market in Japan demonstrates a significant commitment to sustainability, addressing both food waste and resource efficiency. As one of the world's most environmentally conscious nations, Japan is increasingly embracing the concept of upcycling, where food by-products or surplus ingredients are transformed into value-added products. This trend reduces the environmental impact of food production by diverting waste from landfills, thus contributing to the country's carbon reduction goals.

Furthermore, it aligns with Japan's growing movement towards circular economies, where materials are reused and recycled, fostering a more sustainable food system. The upcycled food products in Japan are becoming a key component of sustainable consumer behavior. Japanese consumers, known for their discerning tastes and environmental awareness, are increasingly seeking products that not only minimize waste but also offer health benefits.

By Source

Food Waste
Agricultural by Products
Brewery and Distillery Waste
Other

By Ingredient Type

Proteins
Fibers
Oils and Fats
Flours
Sweeteners
Others

By Product

Snacks & Beverages
Bakery & Confectionery
Ingredients & Additives
Meat & Seafood
Pet Food
Other

By Distribution Channel

Supermarkets & Hypermarkets
Specialty Stores
Online
Other

Key Developments

In November 2024, Norwegian Mycelium (NoMy) launched a subsidiary in Sapporo, Japan, to expand its sustainable fermentation technology, upcycling agricultural byproducts into alternative proteins.
In February 2023, The Nagano Upcycle Food project launched Shinto Goen Ale, an upcycled beer made from food scraps, following its earlier canned food products made from Shinshu Fukumi chicken.
In August 2024, Upcycled Foods, Inc. unveiled Atoria's Family Bakery Mini Upcycled Naan, a collaboration with the Upcycled Foods Lab. These mini flatbreads are made from upcycled barley, wheat, and rye flour.

Why Purchase the Report?

To visualize the Japan upcycled food products market segmentation based on source, ingredient type, product, distribution channel, application, and region, as well as understand key commercial assets and players.
Identify commercial opportunities by analyzing trends and co-development.
Excel data sheet with numerous upcycled food products market-level data points with all segments.
PDF report consists of a comprehensive analysis after exhaustive qualitative interviews and an in-depth study.
Product mapping available as excel consisting of key products of all the major players.

The Japan upcycled food products market report would provide approximately 33 tables, 36 figures and 195 pages.

Target Audience 2024

Manufacturers/ Buyers
Industry Investors/Investment Bankers
Research Professionals
Emerging Companies

1. Methodology and Scope

1.1. Research Methodology
1.2. Research Objective and Scope of the Report

2. Definition and Overview

3. Executive Summary

3.1. Snippet by Source
3.2. Snippet by Ingredient Type
3.3. Snippet by Product
3.4. Snippet by Distribution Channel

4. Dynamics

4.1. Impacting Factors
- 4.1.1. Drivers
  - 4.1.1.1. Government Initiatives and Policies
- 4.1.2. Restraints
  - 4.1.2.1. Lack of Consumer Awareness
- 4.1.3. Opportunity
- 4.1.4. Impact Analysis

5. Industry Analysis

5.1. Porter's Five Force Analysis
5.2. Supply Chain Analysis
5.3. Pricing Analysis
5.4. Regulatory Analysis
5.5. DMI Opinion

6. By Source

6.1. Introduction
- 6.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
- 6.1.2. Market Attractiveness Index, By Source
6.2. Food Waste
- 6.2.1. Introduction
- 6.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
6.3. Agricultural by Products
6.4. Brewery and Distillery Waste
6.5. Other

7. By Ingredient Type

7.1. Introduction
- 7.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Ingredient Type
- 7.1.2. Market Attractiveness Index, By Ingredient Type
7.2. Proteins
- 7.2.1. Introduction
- 7.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
7.3. Fibers
7.4. Oils and Fats
7.5. Flours
7.6. Sweeteners
7.7. Others

8. By Product

8.1. Introduction
- 8.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Product
- 8.1.2. Market Attractiveness Index, By Product
8.2. Snacks & Beverages
- 8.2.1. Introduction
- 8.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
8.3. Bakery & Confectionery
8.4. Ingredients & Additives
8.5. Meat & Seafood
8.6. Pet Food
8.7. Other

9. By Distribution Channel

9.1. Introduction
9.2. Market Size Analysis and Y-o-Y Growth Analysis (%), By Distribution Channel
9.3. Market Attractiveness Index, By Distribution Channel
9.4. Supermarkets/Hypermarkets
- 9.4.1. Introduction
- 9.4.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
9.5. Specialty Stores
9.6. Online
9.7. Other

10. Competitive Landscape

10.1. Competitive Scenario
10.2. Market Positioning/Share Analysis
10.3. Mergers and Acquisitions Analysis

11. Company Profiles

11.1. CRUST Group
- 11.1.1. Company Overview
- 11.1.2. Nature Portfolio and Description
- 11.1.3. Financial Overview
- 11.1.4. Key Developments
11.2. Oisix Ra Daichi Co., Ltd.
11.3. Aranea LLC.
11.4. DEAN & DELUCA
11.5. Norwegian Mycelium
11.6. Loss Zero
11.7. Tokyo Co., Ltd.

LIST NOT EXHAUSTIVE