Fat Replacers & Salt Reducer Market Overview
Fat Replacers & Salt Reducer Market size is estimated at $2.9 billion in 2020, projected to grow at a CAGR of 6.1% during the forecast period 2021-2026. Fat replacers are compounds that are used to replace fat in food and are mostly used to reduce the calorie content of the food while retaining the same taste and feel. Owing to the increased demand for low-calorie and low-fat, low-salt foods, the dairy and meat industries are the primary beneficiaries of fat substitutes. The food industry's primary aim is to sustain market share while simultaneously reducing salt consumption. In the coming years, the Fat Replacers & Salt Reducer industry is projected to expand steadily, with the majority of sales coming from established markets for carbohydrate and protein-based fat replacers and reducers. Fat replacers are growing at a healthy rate, owing to the health issues and demand for food ingredients with improved flavor and texture. The commercialization of olestra, the world's best-selling fat-based fat substitute, could open up new markets for fat substitutes. Consumers are becoming more aware of healthier diets as a result of the ongoing COVID-19 pandemic, resulting in an increase in inclination toward low fat or fat-free food items, providing a lucrative opportunity for key players to innovate in product form as well as ingredients to capture the health-conscious customer base driving the Fat Replacers & Salt Reducer Industry.
Fat Replacers & Salt Reducer Market Report Coverage
The report: “Fat Replacers & Salt Reducer Market Forecast (2021-2026)”, by Industry ARC, covers an in-depth analysis of the following segments of the Fat Replacers & Salt Reducer Market.
By Fat Replacers Product Type:
Protein Based Fat Replacers - Soy Protein
, Whey Protein Concentrate and Microparticulated Protein, Carbohydrate Based Fat Replacers - Fibre, Inulin, Cellulose and Others and Fat Based Fat Replacers - Olestra, Z-trim, Caprenin and Others.
By Salt Reducer Product Type: Salt Reducer - Amino Acids, Yeasts, Monosodium Glutamate and Trehalose and Salt Replacers - Potassium Chloride, Magnesium Sulphate, Potassium Lactate and Plant Based Substitutes.
By Application: Foods - Dairy & Frozen Products, Bakery & Confectionery, Convenience Food, Meat, Seafood, Poultry and Others and Beverages - Alcoholic Beverages & Non-Alcoholic Beverages.
By Geography: North America (U.S, Canada and Mexico), Europe (Germany, UK, France, Italy, Spain, Russia and Rest of Europe), Asia Pacific (China, Japan India, South Korea, Australia & New Zealand, and Rest of Asia Pacific), South America (Brazil, Argentina and Rest of South America) and RoW (Middle East and Africa).
- Fat Replacers & Salt Reducer market growth is being driven by consumer’s growing awareness regarding the healthy food habits.
- Geographically, North America Fat Replacers & Salt Reducer Market held the largest revenue share of 37% in 2020 owing to the growing customer understanding for low-calorie dietary products and advanced food ingredients in the region. The scope of the Fat Replacers & Salt Reducer Market for various regions will be provided in the final report.
- The Fat Replacers & Salt Reducer Industry is fueled by growing health concerns and food ingredients demand with enhanced quality in globally, which creates additional demand for Fat Replacers & Salt Reducer Products.
- The food industry's changing environment is expected to drive demand for more processed goods. Food manufacturers are constantly investing in research and development to create goods with less calories and better taste is expected to push the Fat Replacers & Salt Reducer industry during the forecast period 2021-2026.
Fat Replacers & Salt Reducer Market: Market Share (%) by Region, 2020
Fat Replacers & Salt Reducer Market Segment Analysis – By Fat Replacers Product Type:
Based on Fat Replacers Product Type, Carbohydrate Based Fat Replacers Segment accounted for the largest revenue market share in 2020 owing to their GRAS status from the US FDA. In dairy products, frozen desserts, salad dressings and others, cellulose may replace some of the fat. Finely ground cellulose microparticles form a non-caloric network with the smoothness and flow properties of fat. They have a thickening or gelling effect on the food and help it to have a creamy texture. Reduced-calorie and fat-free salad dressings can be made with gums like KELCOGEL® and Slendid. Carbohydrate fat replacers usually have low calorie density and provide gelling, fat substitutes and other texture-modifying properties, thereby, driving the Fat Replacers & Salt Reducer Industry. Protein Based Fat Replacers segment is anticipated to grow with the fastest CAGR of 6.7% in the forecast period 2021-2026. Protein-Based Fat Replacers are used in a range of items, from baked goods to frozen desserts, to provide some or all of the functional properties of fat while containing less calories than the fat being substituted. Rising demand for natural products and its use in enhancing texture and have heat resistant properties are expected to drive segment growth.
Fat Replacers & Salt Reducer Market Segment Analysis – By Application:
Based on Application, Foods accounted for the largest revenue market share in 2020 owing to increasing consumer awareness towards the various consumer consuming good fats. Dairy and frozen desserts, snacks, and bakery and confectionery items are likely to benefit from protein-based ingredients. According to the UN Food and Agriculture Organization (FAO), milk and milk products consumption in Southeast Asia is projected to rise by 125 percent by 2030. The rising demand for dairy products, combined with healthier eating habits, is expected to propel this industry forward. These fat substitutes, which are used in a variety of dairy products such as cheese, butter, and whipping cream, are highly cost-effective, which has led to widespread adoption in developing countries driving the Fat Replacers & Salt Reducer Industry. Beverage is projected to witness the fastest CAGR of 6.3% during the forecast period 2021-2026 owing to the rising global consumption of skimmed milk. According to a Calorie Control Council study, 86% of adults eat low/reduced or fat-free foods and beverages, resulting in consumer growth.
Fat Replacers & Salt Reducer Market Segment Analysis – By Geography:
Based on Geography, North America Fat Replacers & Salt Reducer Market accounted for the 37% revenue share in 2020. This is mostly owing to increased consumption of healthy lifestyle items, confectionery, and natural ingredient products. Owing to increased awareness about the benefits of eating a low-fat, low-salt food diet, the region has seen a higher intake of fat-replacers in confectioneries and dairy food items. In addition, the high demand for low-calorie and low-fat, low-salt food convenience foods in the food and beverage industry is seen as a major driving force in this area. Concerns about the harmful effects of calories and fat, fat substitutes as well as a rise in consumer awareness about the importance of eating a balanced diet, have fuelled product demand in the area thereby, accelerating Fat Replacers & Salt Reducer Industry expansion across the region. Asia-Pacific is predicted to be the fastest growing region during the forecast period 2021- 2026. Rising consumer awareness and demand for a lower-calorie alternative to conventional fat in foods and beverages has boosted demand for fat-replacers in Asia Pacific countries such as India and China, which is expected to drive the fat-replacers market during the forecast period. Furthermore, regulatory authorities such as the Food and Agriculture Organization are expected to approve the use of fat-replacers in edible products, which propel the Fat Replacers & Salt Reducer market.
Fat Replacers & Salt Reducer Market Drivers
The Government Involvement Acting As Boon For Market Development:
Governments around the world are imposing new restrictions on the intake of fat-containing foods, as well as setting a daily fat consumption cap, in response to rising market demand for low-fat, low-salt food food items. In some countries, various laws regulating and restricting trans fatty acids have been implemented. The WHO has launched REPLACE, a guide to remove industrially processed trans-fatty acids, with the goal of eliminating trans-fat in food products globally. Several high-income countries have enacted legislation limiting the amount of fat allowed in different packaged foods driving the Fat Replacers & Salt Reducer Industry. Sedentary lifestyles are on the rise, which has led to an increase in the prevalence of lifestyle disorders and chronic illnesses. Consumers are choosing trans-fat items as their knowledge of the negative effects of unhealthy eating grows. As a result, food manufacturers are increasingly using low-fat, low-salt food and low-calorie ingredients in their products, contributing to the Fat Replacers & Salt Reducer Market growth.
Fat Replacers & Salt Reducer Market Challenges
Excess Use Of Emulsifiers Leads To Health Risk:
Fat has essential sensory properties that help with texture, mouthfeel, and satiety, as well as assisting with the sense of lubricity in food and overall flavor segment. As a result, compensating for these characteristics in fat-free food varieties is extremely difficult for food processors hindering Fat Replacers & Salt Reducer Industry growth. Fat replacers do not enhance smoothness or soften the body, but their overuse in a variety of foods can increase stickiness, reduce shreddability, and introduce undesirable flavors to the cheese, all of which are likely to stymie sales.
Fat Replacers & Salt Reducer Market Landscape:
The Fat Replacers & Salt Reducer Market's main strategies include product launches, mergers and acquisitions, joint ventures, and regional expansion. Fat Replacers & Salt Reducer Market top 10 companies RS Flavor ingredients, Nestle Plc, DSM Food, P & G Food Ingredients, Forum Products CP Kelco, Danisco, Ashland Aqualon Functional Ingredients and Symire.
- In November 2019, DSM Food launched BakeZyme® Fresh XL. It can effectively extend the shelf life of baked goods, preventing food spoilage and thereby reducing food waste to help meet Bakery market demand.
Report Code: FBR 0157
Report Code: CMR 0125
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