全球香蕉粉市场（2023-2030）：规模、份额、成长分析以及按特征（有机/传统）/型态（成熟/未成熟）预测

Global Banana Flour Market Size, Share, Growth Analysis, By Natural(Organic and Conventional ), By Form(Ripen and Unripe) - Industry Forecast 2023-2030

出版日期: 2023年09月12日 | 出版商:

SkyQuest | 英文 157 Pages | 商品交期: 3-5个工作天内

价格

简介目录

全球香蕉粉市场规模预计将从2021年的8,035.7亿美元成长到2022年的8,590.2亿美元，预测期内年复合成长率为6.9%，到2030年将达到1,3703.9兆美元。预计将成长到美元。

全球香蕉粉市场正在稳步增长，因为它作为无麸质和营养替代在各种食品中越来越受欢迎。这种由绿色香蕉製成的多功能粉末具有健康益处，包括高含量的抗性淀粉，可用途各种烘焙产品、婴儿食品和营养补充。消费者对天然植物来源的需求不断增长正在推动市场扩张。随着永续生产实践变得更加重要，北美和欧洲等地区正在广泛采用。

促进因素

随着对健康和福祉的关注，消费者越来越多地寻求更健康的食品替代。香蕉粉被认为是一种天然无麸质成分，富含抗性淀粉、膳食纤维和必需营养素，越来越受到意愿健康的人们的欢迎。香蕉粉的需求激增是由于其潜在的健康益处，包括改善肠道健康、支持体重管理和调节血糖值，刺激了其在各种食品和饮料中的应用。它正在发生。

阻碍因素

香蕉粉市场的成长受到绿色香蕉品种产量有限的挑战，这些绿色香蕉品种不适合直接消费。天气模式、疾病爆发和市场需求等要素也限制了这些香蕉的供应。

市场趋势

随着消费者对无麸质和无谷物食品的偏好不断增加，香蕉粉正成为小麦粉等传统产品的可行替代。对于乳糜泻、麸质不耐症患者和寻求多功能麵粉替代的人来说，无麸质和无谷物香蕉粉已成为一个有吸引力的选择。

本报告调查了全球香蕉粉市场，并提供了市场概况、市场各种影响因素分析、技术和创新趋势、法律制度、市场规模趋势和预测，以及按各个细分市场和地区进行的细分。竞争形势、主要企业概况等

市场概况
市场规模
市场动态
- 促进因素
- 机会
- 抑制因素
- 任务
关键市场洞察
- 技术分析
- 价格分析
- 供应链分析
- 价值链分析
- 市场生态系统
- 智慧财产权分析
- 贸易分析
- 启动分析
- 原料分析
- 创新矩阵
- 研发线产品分析
- 总体经济指标
- 重点投资分析
- 关键成功要素
- 竞争程度
市场动态及前景
- 市场动态
  - 促进因素
  - 机会
  - 抑制因素
  - 任务
法规状况
波特的分析
Skyquest 对未来颠覆的独家见解
全球香蕉粉市场：依特征
- 市场概况
- 有机产品
- 常规产品
全球香蕉粉市场：依型态
- 市场概况
- 成熟的香蕉
- 未成熟的香蕉
全球香蕉粉市场：按地区
- 市场概况
- 北美洲
- 欧洲
- 亚太地区
- 拉丁美洲
- 中东/非洲
竞争形势
- 前5名企业对比
- 主要企业市场地位
- 主要企业的招募策略
- 关键成功策略
- 近期市集活动
- 主要企业市场占有率
- 主要企业简介
- Zuvii
- International Agriculture Group
- Diana Group
- Stawi Foods and Fruits Limited
- Ingleton Company LLC
- Pereg Gourmet
- Nutryttiva Alimentos Ltda
- Barely Bread
- KADAC Pty Ltd
- WEDO Banana Flour
- NuNaturals
- Banana Flour Manufacturers Ltd.
- ADM Wild Europe GmbH & Co. KG
- Naturkostbar AG
- Banafood Services
- JAB Dried Banana Flour
- Cambrian Solutions Inc.
- Iban Int. Ingredients
- HE Beasley & Co.
- Diana Food
- Queen Anne's Lace
- Earth's Choice BV

简介目录

Product Code: SQMIG30H2096

Global Banana Flour Market size was valued at USD 803.57 billion in 2021 and is poised to grow from USD 859.02 billion in 2022 to USD 1370.39 billion by 2030, at a CAGR of 6.9% during the forecast period (2023-2030).

The global banana flour market is experiencing steady growth due to its rising popularity as a gluten-free and nutrient-rich alternative in various food products. This versatile flour, derived from green bananas, offers health benefits like high resistant starch content. Its applications span bakery goods, infant food, and dietary supplements. Increasing consumer demand for natural, plant-based ingredients fuels market expansion. Regions such as North America and Europe are witnessing significant adoption, while sustainable production practices also gain importance in the industry.

Top-down and bottom-up approaches were used to estimate and validate the size of banana flour and to estimate the size of various other dependent submarkets. The research methodology used to estimate the market size includes the following details: The key players in the market were identified through secondary research, and their market shares in the respective regions were determined through primary and secondary research. This entire procedure includes the study of the annual and financial reports of the top market players and extensive interviews for key insights from industry leaders such as CEOs, VPs, directors, and marketing executives. All percentage shares split, and breakdowns were determined by using secondary sources and verified through Primary sources. All possible parameters that affect the markets covered in this research study have been accounted for, viewed in extensive detail, verified through primary research, and analyzed to get the final quantitative and qualitative data

Segmental Analysis

Global Banana Flour Market is segmented on the basis of end use, distribution channels, natural, form, processing and region. By end use, the market is segmented into food industry, beverages, retail/ household, and others. By distribution channels, the market is segmented into the direct and indirect. By nature, the market is segmented into organic and conventional. by form, the market is segmented into ripen and unripe. By processing, the market is segmented into freeze dried, spray dried, sun dried and others. By region, the market is divided into North America, Europe, Asia Pacific, Middle East and Africa, and Latin America.

Drivers

With a rising emphasis on health and well-being, consumers are increasingly in search of healthier food alternatives. Banana flour, recognized as a natural and gluten-free ingredient boasting high resistant starch content, fiber, and essential nutrients, is garnering favor among health-conscious individuals. The surge in demand for banana flour can be attributed to its potential health advantages, including enhanced gut health, support for weight management, and regulation of blood sugar levels, thereby fueling its incorporation into diverse food and beverage applications.

Banana flour's versatility shines through, allowing it to be seamlessly integrated into a broad spectrum of food and beverage applications, ranging from bakery and confectionery to infant food and dietary supplements. Functioning as a versatile ingredient, banana flour lends desirable properties such as viscosity, texture, and flavor enhancement, making it a favored choice in the food and beverage industry. The escalating use of banana flour across various food applications is propelling the overall demand for this sought-after ingredient.

Restraints

Constraints on Market Expansion Due to Restricted Banana Flour Production and Supply

The growth of the banana flour market is impeded by its constrained production in contrast to other flour types. This is due to the necessity for specific green banana varieties unsuitable for direct consumption. Various factors, including weather patterns, disease outbreaks, and market requirements, may limit the availability of these bananas. Consequently, the limited production and supply of banana flour could lead to elevated prices, posing a hurdle to its widespread adoption in certain markets.

Market Trends

As the consumer preference for gluten-free and grain-free items continues to rise, banana flour is emerging as a viable substitute for conventional flours such as wheat. With its inherent lack of gluten and grains, banana flour becomes an appealing choice for individuals dealing with celiac disease, gluten intolerance, or those seeking diverse flour alternatives. The growing request for gluten-free and grain-free items is propelling the incorporation of banana flour across a range of food and beverage uses.