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市场调查报告书
商品编码
1438152
到 2030 年椰果市场预测:按产品类型、包装、分销管道、最终用户和地区进行的全球分析Nata De Coco Market Forecasts to 2030 - Global Analysis By Product Type (Jelly Drink, Juice Drink, Pudding, Jelly & Other Product Types), Packaging (Bottle, Box, Cup, Can, Sachet & Other Packagings), Distribution Channel, End User & By Geography |
根据 Stratistics MRC 的数据,全球椰果市场预计 2023 年将达到 8.3693 亿美元,2030 年将达到 12.1746 亿美元,预测期内复合年增长率为 5.5%。
Nata de Coco 是一种耐嚼、半透明的果冻状产品。它是通过在木醋桿菌细菌的帮助下发酵椰子水形成纤维素结构而製成的。它具有独特的质地,可用于多种菜餚。由于其中性味道和吸收风味的能力,椰果常用于甜点、饮料、沙拉和点心。椰果已在世界各地流行,尤其是在亚洲料理中,并因其多功能性和与健康食品的联繫而受到认可。
印度品牌股权基金会(IBEF)表示,印度电子商务产业正在改变业务开展方式,并扩展到各种市场领域,例如企业对企业、消费者对企业、直接对消费者,以及消费者对消费者。我把它切开。
全球烹饪趋势
全球化饮食文化的兴起和对世界各地美食的探索正在推动对独特食材的需求。植根于亚洲料理传统的椰果透过为各种菜餚提供独特的热带元素来满足这一需求。此外,它增强甜味和咸味菜餚的能力符合消费者不断变化的偏好,寻求新颖和冒险的美食体验,有助于全球椰子市场的持续成长。
成本问题
涉及椰子原料和特殊技术的製造流程可能会导致製造成本增加。这一因素会导致更高的零售价格,并影响 Nata de Coco 产品相对于其他甜点原料的竞争因素。平衡椰子的品质和价格对于市场接受度至关重要,因为消费者对价格波动很敏感。结果,它将阻碍市场成长。
产品开发创新
产品开发的创新在于探索椰果的创造性和多样化应用,以满足不断变化的消费者偏好。製造商可以引入口味变化、预包装零食,或将椰果融入新颖的食品和饮料配方中。透过尝试质地、组合和烹饪技术,您可以创造出独特且有吸引力的产品,吸引更广泛的受众。此外,与厨师和烹饪专家的合作带来了新鲜的观点,并导致创新食谱的开发。因此,这些创新正在加速市场的成长。
行销和认知度有限
有限的营销和意识对椰子市场构成威胁,因为潜在消费者可能仍然不知道该产品的存在及其多种用途。促销活动不足阻碍了市场渗透,并影响了消费者对椰子的好处和用途的教育。市场知名度不足会降低采用率并限制产品的认知度和接受度。
COVID-19 的影响
疫情扰乱了供应链,影响了原料的供应和分配。停工和限制影响了生产和市场需求,导致企业暂时关闭。消费行为的改变也影响了市场。然而,随着法规的放鬆和健康意识的增强,市场可能会表现出弹性,对天然和多功能椰子的需求将会增加。
预计果冻细分市场在预测期内将是最大的
果冻产业估计占最大份额。椰果果冻作为甜点原料已广受欢迎,因为它能够吸收和运输各种风味,使其具有多种烹饪用途。它常用于水果沙拉、冰淇淋、布丁和手摇茶饮等甜点中。椰果果冻的多功能性使其成为传统和创新食谱中极具吸引力的成分,使其在更广泛的椰果市场中拥有独特的地位。
在预测期内,食品和饮料产业预计复合年增长率最高
预计食品和饮料领域在预测期内将出现良好成长。该部门包括各种最终产品和应用,其中椰子是主要成分。椰果通常用于製作水果沙拉、布丁、冰淇淋和明胶糖果等甜点。椰果也常用于多种饮料,包括手摇茶饮、冰沙和果味饮料。因此,椰果正在为整个食品和饮料市场的成长和多元化做出贡献。
在估计期间,亚太地区占据最大的市场占有率。椰果是一种流行的凝胶状甜点成分,源自于椰子水发酵,在印尼、菲律宾、泰国和越南等国家广受欢迎。消费者对更健康食品选择的认识不断提高,对天然和有机食品的偏好增强,并正在推动市场扩张。此外,该地区丰富的椰子种植和加工能力有助于形成强大的供应链。
预计北美在预测期内将实现盈利成长。全球化和日益增强的多元文化影响正在推动椰子在北美的发展。这个市场是由对独特和异国风情调的食品体验不断增长的需求以及寻求创新成分的消费者所推动的。健康意识趋势和对天然产品的偏好促使椰子越来越受欢迎。因此,北美多样化的口味和探索新烹饪趋势的意愿有助于该产品的接受度,增加市场扩张机会。
According to Stratistics MRC, the Global Nata De Coco Market is accounted for $836.93 million in 2023 and is expected to reach $1217.46 million by 2030 growing at a CAGR of 5.5% during the forecast period. Nata de Coco is a chewy, translucent jelly-like product. It is made through the fermentation of coconut water with the help of Acetobacter xylinum bacteria, resulting in the formation of a cellulose structure. It has a unique texture and is often used in a variety of culinary applications. Due to its neutral taste and ability to absorb flavours, Nata de Coco is commonly used in desserts, beverages, salads, and snacks. It has gained popularity globally, particularly in Asian cuisines, and is appreciated for its versatility and association with healthier food choices.
According to India Brand Equity Foundation (IBEF), The e-commerce industry in India has changed how business is conducted there and opened up a variety of market niches, including business-to-business, consumer-to-business, direct-to-consumer, and consumer-to-consumer.
Global culinary trends
The rise of globalised food culture and the exploration of international cuisines have heightened demand for unique ingredients. Nata De Coco, with its origins in Asian culinary traditions, meets this demand by offering a distinct and tropical element to a variety of dishes. Furthermore, its ability to enhance both sweet and savoury dishes aligns with the evolving preferences of consumers seeking novel and adventurous gastronomic experiences, contributing to the continued growth of the Nata de Coco market worldwide.
Cost concerns
The production process, including coconut-derived raw materials and specific technologies, may contribute to elevated production costs. This factor can potentially lead to higher retail prices, impacting the competitiveness of Nata De Coco products compared to alternative dessert ingredients. Balancing the quality and affordability of Nata De Coco becomes crucial for market acceptance, as consumers may be sensitive to price fluctuations. As a result, it will impede market growth.
Innovation in product development
Innovation in product development involves exploring creative and diverse applications of Nata De Coco to meet evolving consumer preferences. Manufacturers can introduce flavour variants, pre-packaged snacks, or incorporate Nata De Coco into novel food and beverage formulations. Experimentation with textures, combinations, and culinary techniques allows for the creation of unique and enticing products that appeal to a broader audience. Furthermore, collaborations with chefs and culinary experts can bring fresh perspectives, leading to the development of innovative recipes. Therefore, these innovations are accelerating market growth.
Limited marketing and awareness
Limited marketing and awareness pose a threat to the Nata De Coco market, as potential consumers may remain unaware of the product's existence or its versatile applications. Inadequate promotional efforts hinder market penetration, impacting consumer education about the benefits and usage of Nata de Coco. Insufficient visibility in the marketplace may lead to slower adoption rates, limiting the product's recognition and acceptance.
Covid-19 Impact
The pandemic disrupted supply chains, impacting raw material availability and distribution. Lockdowns and restrictions affected production and market demand, leading to temporary closures of businesses. Shifts in consumer behaviour towards essential goods also affected the market. However, as restrictions eased, the market demonstrated resilience with an increased focus on health-conscious choices, potentially driving demand for Nata De Coco due to its natural and versatile characteristics.
The jelly segment is expected to be the largest during the forecast period
The jelly segment is estimated to hold the largest share. Nata De Coco jelly has gained popularity as a dessert ingredient due to its ability to absorb and carry various flavours, making it a versatile addition to a wide range of culinary applications. It is commonly used in desserts like fruit salads, ice creams, puddings, and bubble teas. The versatility of Nata De Coco jelly makes it an appealing ingredient for both traditional and innovative recipes, contributing to its distinct presence in the broader Nata De Coco market.
The food and beverages segment is expected to have the highest CAGR during the forecast period
The food and beverages segment is anticipated to have lucrative growth during the forecast period. It encompasses a wide array of finished products and applications that incorporate Nata De Coco as a key ingredient. Nata De Coco is commonly used in the production of desserts such as fruit salads, puddings, ice creams, and gelatin-based sweets. It is often featured in various beverages, including bubble teas, smoothies, and fruit-flavoured drinks. As a result, Nata De Coco contributes to the overall growth and diversification of the broader food and beverage market.
Asia Pacific commanded the largest market share during the extrapolated period. Nata de Coco, a popular gelatinous dessert ingredient derived from coconut water fermentation, enjoys widespread popularity in countries like Indonesia, the Philippines, Thailand, and Vietnam. Increasing consumer awareness of healthier food choices, coupled with a rising preference for natural and organic products, has fuelled the market's expansion. Additionally, the region's rich coconut cultivation and processing capabilities contribute to the robust supply chain.
North America is expected to witness profitable growth over the projection period. Increasing globalisation and multicultural influences have spurred its presence in North America. The market is driven by a growing demand for unique and exotic food experiences, with consumers seeking innovative ingredients. Health-conscious trends and a preference for natural products contribute to the rising popularity of Nata De Coco. As a result, North America presents opportunities for market expansion, as diverse palates and a willingness to explore new culinary trends contribute to the product's acceptance.
Key players in the market
Some of the key players in the Nata De Coco Market include Happy Alliance (M) Sdn Bhd, Hainan Yeguo Foods, Schmecken Agro Food Products, Shireli Manufacturing, Siva Foods, HTK Foods, Mogu Mogu Manila, Nata De Coco Manufacturing Sdn Bhd, F&N Magnolia, Choke Mahachai Beverage Co., Ltd., The Prachuab Fruit Canning Co., Ltd. and Jeram Coconut Sdn. Bhd.
In April 2021, Cass Materials, a start-up based in Australia, developed a new edible scaffold that cellular agriculture food scientists can use to make cultured proteins. The company's biodegradable scaffolding, made from nata de coco, can provide a set for animal cells to grow in and is an excellent substitute for the gelatin-centered fibers that many lab-grown meat makers still utilize.
In October 2020, HTK and Flooid Announce Partnership. This partnership will deliver more options for personalised customer experiences across retail touchpoints