Transparency Market Research (TMR) delivers key insights on the global Prebiotic Ingredients market in its upcoming outlook titled, “Prebiotic Ingredients Market: Global Industry Analysis and Opportunity Assessment 2017-2027”. In terms of value, the global prebiotic ingredients market is projected to register a significant CAGR of 10.5% during the forecast period due to various factors, regarding which TMR offers vital insights in detail.
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On the basis of ingredients, the market is segmented into fructo-oligosaccharide, mannan-oligosaccharide, galacto-oligosaccharide, inulin and others. On the basis of source, the market is segmented into vegetables, cereals, roots and others. On the basis of end use, the market is segmented into clinical nutrition, dietary supplement functional food & beverage, dairy products, infant formula, breakfast cereal & cereal bars, meat products, animal nutrition and pet food.
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Western Europe market has traditionally been a good base for prebiotic manufacturers. Consumers in Western Europe market have better awareness of pros and cons of prebiotics and probiotics than most other regions in the world. This is one of the major factors affecting prebiotic sales in the Europe market, currently. In 2006, Council and Parliament of the European Commission passed a regulation on nutrition and health claims concerning ‘low fat’, ‘high fiber’ and ‘reduced cholesterol’ marketing strategies. This regulation was put forth in order to ensure that any health claims with regards to food labeling, presentation or marketing within the European Union should be clear, accurate and based on evidence supported by the scientific community. These steps have ensured regularization in the marketing procedure in Europe and increased awareness about prebiotics in the region, making the European consumers the most well-informed group of buyers and are the foremost consumers of prebiotics around the world.
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The global dairy industry has grown significantly in the recent past. Foods such as yogurt, cheese, butter, gelato, ice cream, kefir and other such milk products are in high demand among the consumers. In addition, milk itself in various forms such as pasteurized milk, condensed milk, powdered milk, skimmed milk; whole milk and high-fat milk for infant formulae are also in demand. Since the beginning of the century, many of these milk products have been optionally offered by reinforcing them with prebiotic fibers to offer health benefits to consumers. In Asia Pacific for example, dairy product manufacturers have been taking steps to incorporate inulin as it shows organoleptic properties. Estimates show that approximately 20.3% of yogurts manufactured in Asia Pacific contain prebiotic ingredients and about 3.5% of these are based on oligosaccharides. The ever increasing use of prebiotics in dairy products is a lucrative opportunity for prebiotic manufacturers as the global dairy market is a large industry and monetary gains are very high.
There is growing interest in Indian consumers for digestive health ingredients, particularly prebiotics, in food products. Since 2011, India has allowed regulatory approval for prebiotics in sweets, dairy products, frozen desserts, ice cream, baked goods, cereals, chocolates and meat products.
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