市场调查报告书
商品编码
1219651
明胶替代品(琼脂、角叉菜胶、瓜尔豆胶、黄原胶、果胶、玉米淀粉等)全球市场规模、份额和行业趋势分析报告,按应用、功能、地区划分的展望和预测,2022-2028 年Global Gelatin Substitutes Market Size, Share & Industry Trends Analysis Report By Product (Agar-Agar, Carrageenan, Guar Gum, Xanthan Gum, Pectin, Cornstarch, and Others), By Application, By Function, By Regional Outlook and Forecast, 2022 - 2028 |
到 2028 年,明胶替代品的全球市场规模预计将达到 32 亿美元,预测期内復合年增长率为 6.3%。
在容器中洗涤、干燥后呈条状或粉末状,上市时呈白色半透明状。 用于製作蛋羹、布丁、果冻等。 琼脂含有约80%的膳食纤维,有调节肠胃的作用。 由于琼脂含有约80%的膳食纤维,具有调节肠道的作用,其膨胀作用是许多地区(主要是亚太地区)流行饮食的推动力,例如Kanten Diet。 摄入后,琼脂体积增大三倍并吸收水分,使消费者有饱腹感。
此外,一种天然存在的线性硫酸化多醣,称为角叉菜胶,是从可食用的红藻中提取的。 由于其稳定、增稠和胶凝特性,角叉菜胶经常用于食品工业。 由于与食用蛋白质的亲和力高,主要用于肉类和奶製品。 此外,由于它们与天然糖胺聚醣 (GAG) 的相似性,角叉菜胶最近已成为再生医学应用和组织工程的一个有吸引力的选择。
主要用于药物输送、组织工程、伤口敷料等。 在用于生产用于生产角叉菜胶的亲水性胶体的红藻中,Chondrus crispus(爱尔兰苔藓)是一种生长在岩石结构上的暗红色植物,是最着名和最重要的。 它现在越来越多地被用作明胶的替代品来製作素食和素食产品。
COVID-19 影响分析
明胶替代品市场受到了 COVID-19 的适度影响。 由于世界上许多政府实施的贸易限制和封锁,明胶替代品的生产已经停止。 总体产量受到原材料短缺和相关供应链中断的严重影响。 对食品供应链的检查表明,COVID-19 对从现场到客户的所有流程都产生了不利影响。 由于失业和企业倒闭,消费者的消费能力急剧下降,特别是在低收入和中等收入国家。 由于供应短缺和需求衝击,食品市场崩溃。
市场增长因素
对植物性烹饪原料的需求不断扩大
随着许多客户希望对他们的生活方式做出重大改变,尤其是那些希望将饮食习惯改成植物性食品和饮料的客户,对植物性食品配料的需求正在增长。 在世界各地的公共卫生机构的推动下,积累关于植物性饮食对健康益处的数据是这一重大饮食变化背后的驱动力之一。 对动物性饮食对环境和健康的不利影响的认识,以及对动物福利的了解不断增加,也推动了对植物性成分的需求。 因此,预计使用植物来源和有机食品成分将对植物来源的明胶替代品产生积极影响。
烘焙食品和糖果的消费增加
由于客户对方便食品的需求不断增加以及客户对有吸引力和美味的食物的渴望,糖果和烘焙产品行业正在不断发展。 价格低廉、易于获取且营养丰富已成为在现代市场中生存的关键因素。 因此,许多人认为烘焙产品是必不可少的。 因此,对製作风味和质地丰富的麵包的各种烘焙原料的需求正在迅速增加。 在新兴国家,中低收入者人口预计将大幅增加,麵包和糖果产品的需求预计将增加。
市场约束
关于一些明胶替代品的副作用的猜测
果胶存在于大多数植物中,主要存在于苹果和李子等水果中,以及柑橘类水果的果皮和果肉中。 由于天然形式的果胶不易被人类消化,因此市场上的大多数产品都使用改性柑橘果胶 (MCP),这是一种具有消化能力的不同类型的果胶。 众所周知,这种成分会降低人体吸收 β-胡萝卜素(一种重要营养素)的能力。 果胶还会干扰人体对某些药物的吸收,例如地高辛(一种心臟药物)、洛伐他汀(一种降胆固醇药物)和四环素类抗生素。 因此,这些明胶替代品受到客户的负面评价,导致使用率降低并阻碍市场增长。
产品展望
按产品划分,明胶替代品市场分为琼脂、果胶、玉米淀粉、瓜尔胶、角叉菜胶、黄原胶等。 2021 年,玉米淀粉部分在明胶替代品市场取得了可喜的增长率。 浸泡、湿磨、干燥、研磨和精製是用于从谷物中提取玉米淀粉的程序。 玉米淀粉已成为世界各地常见的食品配料。 它也经常用于包装和加工食品行业。 玉米淀粉可以改善各种食品的粘度、质地和其他重要品质,包括冷冻和罐装挤压零食、微波食品和干混食品。
功能透视
明胶替代品市场按功能分为增稠/胶凝、稳定、乳化、粘合等。 到 2021 年,增稠和胶凝部分将在明胶替代品市场中占据最大的收入份额。 这些产品在各种食品和饮料应用中用作增稠和胶凝成分是推动该细分市场增长的主要因素。 它在果酱、果冻、果酱、低热量/糖凝胶和重组膳食中用作胶凝剂。 它还用作肉汁、汤、沙拉酱、酱汁和浇头的增稠剂。
应用展望
明胶替代品市场按应用细分为食品和饮料、药品和膳食补充剂、个人护理和化妆品等。 2021 年,药品和保健品部门在明胶替代品市场中占据了相当大的收入份额。 在製作片剂、乳液、糖浆和胶囊时,明胶替代品用于热可逆结合、胶凝和粘合剂。 在 COVID-19 爆发期间,对增强免疫力补充剂的需求也显着增加,并且可能会持续下去。
区域展望
按地区分析了北美、欧洲、亚太地区和 LAMEA 的明胶替代品市场。 2021 年,欧洲地区在明胶替代品市场的收入份额最大。 这是由于个人护理和化妆品、食品和饮料、药品和保健品等各种最终用途行业对该产品的需求增加。 在英国,明胶替代品经常用于製作低热量糖果和不含淀粉的麵包。 琼脂也越来越受欢迎,被认为是最安全的亲水胶体之一。 此外,欧洲食品安全局(EFSA)也授予安全食品添加剂地位。 预计这些因素将支持区域扩张。
The Global Gelatin Substitutes Market size is expected to reach $3.2 billion by 2028, rising at a market growth of 6.3% CAGR during the forecast period.
Gelatin alternatives as a better option are rapidly replacing gelatin products made from non-plant sources. Gelatin is traditionally made by boiling animal bones and tissues until they solidify into a gel-like consistency. As a result, the presence of gelatin in many products that appear to be vegetarian renders them non-vegetarian.
Examples are gel capsules, marshmallows, yogurt, candy, and desserts. As a result, many companies discovered gelatin substitutes as preferable alternatives to use in their products as the number of vegan and vegetarian consumers increases globally. Some of the most common gelatin substitutes available presently in the market are agar-agar, corn starch, pectin, guar gum, xanthan gum, and modified starch. Agar-agar is one of the most common natural alternatives to gelatin.
When marketed in containers cleaned and dried in strips or powder form, it is white and translucent. It can be utilized to create custards, puddings, and jellies. Agar-agar can act as a gastrointestinal regulator because it contains about 80% dietary fiber. Its bulking properties have been the driving force behind popular diets in many regions, particularly in the Asia Pacific, such as the kanten diet. Agar triples in size after consumption and takes up water, and the consumers experience a fuller stomach as a result.
Additionally, a naturally occurring linear sulfated polysaccharide known as carrageenan is extracted from edible red seaweeds. Carrageenan is frequently employed in the food business due to its ability to stabilize, thicken, and gel. Due to their high affinity to dietary proteins, their primary use is in meat and dairy products. In addition, due to their resemblance to natural glycosaminoglycans (GAGs), carrageenan has recently become an attractive choice in regenerative medicine applications and tissue engineering.
They have primarily been utilized for medicine delivery, tissue engineering, and covering wounds. Chondrus crispus (Irish moss), a dark red plant that grows over rock structures, is the most well-known and significant red seaweed utilized to produce hydrophilic colloids to manufacture carrageenan. Presently, its use in place of gelatin to create vegetarian and vegan products is increasing rapidly.
COVID-19 Impact Analysis
The gelatin substitutes market was moderately impacted by COVID-19. Trade restrictions and lockdowns enforced by many governments around the world caused the production of gelatin substitutes to stop. Due to the shortage of raw materials and the resulting supply chain disruption, output as a whole was significantly impacted. When examining the food supply chain, it has been seen that COVID-19 had a negative impact on every step of the process, from the field to the customer. The spending power of consumers fell dramatically as a result of job losses and business closures, particularly in low- and middle-income countries. The food markets collapsed as a result of supply shortages and demand shocks.
Market Growth Factors
Increasing demand for plant-based ingredients for meal preparation
Due to the desire of many customers to modify their lifestyles significantly, especially with regard to their eating habits by switching to plant-based food & beverage items, plant-based food constituents are in high demand. The rising body of data on the health benefits of plant-based diets, which is being promoted by public health organizations all over the world, is one of the driving forces behind such a significant dietary change. In addition, perceptions of the harmful impacts of animal-based meals on both environment and health, as well as growing knowledge regarding animal welfare, are driving the demand for plant-based components. As a result, it is projected that the use of plant-based and organic food ingredients will positively impact plant-based gelatin substitutes.
Expansion in the consumption of baked goods and confections
The industry for confectionery and bakery products is developing as a result of rising customer demand for convenient foods and their desire for appealing and tasty treats. Their low cost, ease of accessibility, and nutrition are the key factors determining their survival in the modern market. As a result, many individuals consider bakery goods to be essential. Due to this, demand for a wide range of baking ingredients that are used to make bread goods with a rich flavor and texture has surged. The population of lower- and middle-income groups is also predicted to rise dramatically throughout developing countries, which will enhance demand for bakery and confectionery products.
Market Restraining Factors
Speculations regarding the side effects of some gelatin substitutes
Pectin is present in most plants and is primarily found in fruits like apples and Plums as well as citrus fruit's peels & pulp. Since the natural form of pectin is indigestible to humans, most products available in the market use modified citrus pectin (MCP), a different variety of pectin which has the ability to be digested. This component is known to decrease the body's absorption capacity for a vital nutrient, beta-carotene. Pectin can also hinder the body's capacity to absorb several medications, such as digoxin (a cardiac medicine), lovastatin (a cholesterol-lowering prescription), and tetracycline antibiotics. As a result, these gelatin substitutes attract some negative reviews from customers, which lowers their usage and hamper the market's growth.
Product Outlook
Based on product, the gelatin substitutes market is categorized into agar-agar, pectin, cornstarch, guar gum, carrageenan, xanthan gum, and others. The corn starch segment acquired a promising growth rate in the gelatin substitutes market in 2021. Steeping, wet milling, drying, grinding, and purifying, are the steps used to extract corn starch from the grain. Corn starch is a common food preparation ingredient across the world. The packaged and processed food sectors also frequently employ it. Corn starch enhances a range of food products' viscosity, texture, and other crucial qualities, including frozen and canned extruded snacks, microwaveable foods, and dry mixes.
Function Outlook
On the basis of function, the gelatin substitutes market is divided into thickening & gelling, stabilizing, emulsifying, binding, and others. The thickening and gelling segment witnessed the largest revenue share in the gelatin substitutes market in 2021. The use of these products in a variety of food and beverage applications as a thickening & gelling ingredient is the primary factor propelling the growth of the segment. They are employed as gelling agents in jam, jelly, marmalade, low-calorie/sugar gels, and restructured meals. In addition, as thickening agents, these are used in gravies, soups, salad dressings, sauces, and toppings.
Application Outlook
Based on application, the gelatin substitutes market is segmented into food & beverage, pharmaceutical & nutraceutical, personal care & cosmetics, and others. The pharmaceutical and nutraceutical segment recorded a substantial revenue share in the gelatin substitutes market in 2021. When making tablets, emulsions, syrups, and capsules, gelatin substitutes are utilized for thermos-reversible binding, gelling, and adhesives. In addition, during the COVID-19 outbreak, there was a substantial increase in demand for immunity-boosting supplements, which is likely to persist in the years to come.
Regional Outlook
On the basis of region, the gelatin substitutes market is analyzed across North America, Europe, Asia Pacific, and LAMEA. The Europe region witnessed the largest revenue share in the gelatin substitutes market in 2021. This is due to the product's rising demand across a range of end-use industries, such as personal care and cosmetics, food & beverage, pharmaceutical & nutraceutical. In the UK, gelatin substitutes are frequently used to create low-calorie treats and non-starchy bread. Agar also gained popularity and is regarded as one of the safest hydrocolloids. In addition, the European Food Safety Authority (EFSA) has also given it the status of a safe food additive. These elements are anticipated to support regional expansion.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include NOW Foods, Inc., Cargill, Incorporated, Gelita AG, B&V S.r.l, Agarmex, S.A. DE C.V., Java Biocolloid (Hakiki Group), Great American Spice Company, Special Ingredients Ltd, Brova Limited, and A.F. Suter and Co. Ltd.
Market Segments covered in the Report:
By Product
By Application
By Function
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures