The global functional food ingredients market In 2021, size was estimated to be worth USD 98.9 billion. It is expected to reach USD 137.1 billion by 2028, with a compound annual growth rate (CAGR) of 6.8% throughout the forecast period. During the projected period, the functional food components market is expected to grow due to consumer preferences for nutritional and convenience foods, as well as an increase in demand for fortified food and beverage products. However, in developing nations, constraints such as adherence to international quality standards and regulations, as well as a lack of awareness regarding functional components such as prebiotics and probiotics, operate as roadblocks to the market's expansion.
Researchers are concentrating on developing alternative applications and benefits for prebiotics and probiotics, two emerging functional food ingredient sectors. Nutrigenomics, also known as customised nutrition, is a specialised diet in which food scientists use specific functional food elements to treat chronic health disorders such as cardiovascular disease, obesity, Alzheimer's disease, and diabetes. It's a new concept in the world of functional food components, and big food companies like Cargill (US), Archer Daniels Midland Company (US), and Koninklijke DSM N.V. (Netherlands) are spending heavily in research and development.
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Veganism has exploded in popularity during the last few years. It is expected to rise much more, with consumer demand for meat and dairy products shifting to plant-based functional food ingredients. Consumers will migrate even more to plant-based components as a result of the current COVID-19 outbreak and negative connotations with animal-based diets. It is expected to rise even more now that a big number of protein additives have joined the market for food goods. Plant-based ingredients such as pea protein, pea starch, antioxidants from Brussel sprouts, polyphenols from fig and omega-3, and other functional ingredients from hemp will be able to take precedence over animal-based food due to COVID-19, sustainability, low carbon footprint, and positive health effects offered by plant-based ingredients such as pea protein, pea starch, antioxidants from Brussel sprouts, polyphenols from fig and omega-3, and other functional ingredients from hemp will. This will boost revenue and investment in functional food components derived from plants.
In 2020, the North American market held the biggest proportion. Due to their busy lifestyles, consumers are expected to want more healthier convenience foods, which will boost this industry. Furthermore, rising obesity and cardiac disease rates have prompted consumers to seek out functional food items, pushing the market for functional food ingredients. From 2021 to 2026, the South American market is expected to grow at the fastest rate. Because of the usage of functional food ingredients in energy drinks and bars, dairy products, and infant-fortified food, the region's developing food processing business, combined with rising health consciousness, has a direct impact on the region's functional food ingredients industry. This is the primary cause for the region's rapid rise in all forms of functional food ingredients.
COVID-19's Impact on the Market for Functional Food Ingredients
Due to COVID-19, raw material prices are expected to rise due to trade obstacles, disruptions in raw material supply, and inefficient distribution systems. The global functional food ingredients market is projected to face challenges due to the scarcity and high cost of raw materials, as well as high production costs. The security of the food supply chain is becoming increasingly critical in the COVID-19 era. Because most vitamins are imported from China, there was a scarcity of vitamins, and COVID-19 had a negative impact on transportation. The COVID-19 epidemic has brought attention to the supply chain's vulnerability around the world. Due to trade obstacles, manufacturers are looking for alternate ingredients. Local merchants and regional raw material suppliers, on the other hand, will benefit.
The functional food ingredients market is divided into three parts in this report: kinds, applications, and regions.
By type
● Probiotics
● Proteins & amino acids
● Phytochemicals & plant extracts
● Prebiotics
● Fibers & specialty carbohydrates
● Omega-3 fatty acids
● Carotenoids
● Vitamins
● Minerals
By application
● Food
● Beverages
Players in the Market
Key players in this market include Cargill, Incorporated (US), BASF SE (Germany), Archer Daniels Midland Company (US), DuPont (US), Arla Foods (Denmark), Kerry Group (Ireland), Ajinomoto Co., Inc. (Japan), Koninklijke DSM N.V. (Netherlands), Ingredion Incorporated (US), and Tate & Lyle PLC (UK). Some of the other players include Chr. Hansen Holding A/S (Denmark), Kemin Industries, Inc. (US), BENEO (Germany), Royal Cosun (Netherland), Roquette Frères (France), Soylent (US), A&B Ingredients (US), Golden Grain Group Limited (China), Sugarlogix (US), and Stratum Nutrition (US).
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Recent Happenings
➜ Cargill announced EpiCor, a dry yeast fermentate that has been clinically proved in dietary supplement trials to beneficially modify the gut microbiota and give immune system support, in May 2021.
➜ Cargill and Manna Tree invested in Evolve BioSystems, Inc. in February 2021, with the goal of assisting the company in continuing to commercialise next-generation probiotics capable of treating a widespread deficiency in the newborn gut microbiota.
➜ Arcon T textured pea proteins, Prolite MeatTEX textured wheat protein, and Prolite MeatXT non-textured wheat protein were introduced by ADM in September 2020. These highly functional protein solutions would increase the texture and density of meat substitutes, and are especially effective for generating a consumer-favored, meat-like texture. Creating better-tasting products with improved texture and colour would make it easier for the corporation to overcome the barrier.
➜ Grupo Arcor and Ingredion Incorporated formed a joint venture in February 2020 to help customers in Argentina, Chile, and Uruguay expand their food and beverage ingredient offers by combining their manufacturing experience, complementary geographic footprints, and commercial skills.
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