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Global Food Inclusions Market to reach USD 21.4 billion by 2027.

Global Food Inclusions Market to reach USD 21.4 billion by 2027.

Product Code: OIRFB-89343890
Publish Date: 11-07-2021
Page: 200

Global Food Inclusions Market is valued approximately at USD 12.5 billion in 2020 and is anticipated to grow with a healthy growth rate of more than 8% over the forecast period 2021-2027. Ingredients added to food to enhance its texture or organoleptic qualities are known as food inclusions. Food inclusions also help to improve the sensory qualities of foods. Food inclusions are becoming increasingly popular since they may impart any desired flavour or texture, enhancing the attractiveness of food items. Food additions that assist in the imparting of health advantages to products are becoming incredibly common. The market for processed food has been fueled by increasing urbanization, changing lifestyles, and an increase in the working population. One of the most important components of processed food is value addition, which helps to improve flavour, texture, and nutritional benefits. From 1970 to 2019, the degree of urbanization in the United States was measured and the percentage of the population living in urban areas was calculated. In 2019, cities and metropolitan areas accounted for 82.46 percent of the total population of the United States. However, resultant increase in the final price of end products may impede market growth over the forecast period of 2021-2027.

Europe is dominating the food inclusion market shares due to factors such as the region’s large-scale production and domestic consumption of food inclusions, which is fueled by food & beverage manufacturers’ drive to innovate with innovative ingredients to cater to customer pleasure. However, APAC is expected to grow at the fastest pace due to the growth in consumption of inclusions and their creative use in accordance with the flavour profile and other consumer requirements, as well as the Westernization of diets.

Major market player included in this report are:
Nimbus Foods
Barry Callebaut
Taura Natural Ingredients
Sensient Technologies
Georgia Nut Company
Inclusion Technologies
Puratos Group
Foodflo International
IBK Tropic
Confection By Design

The objective of the study is to define market sizes of different segments & countries in recent years and to forecast the values to the coming eight years. The report is designed to incorporate both qualitative and quantitative aspects of the industry within each of the regions and countries involved in the study. Furthermore, the report also caters the detailed information about the crucial aspects such as driving factors & challenges which will define the future growth of the market. Additionally, the report shall also incorporate available opportunities in micro markets for stakeholders to invest along with the detailed analysis of competitive landscape and product offerings of key players. The detailed segments and sub-segment of the market are explained below:

By Type:
Fruit & nut
Flavored sugar & caramel
By Form:
Chips & nibs
Flakes & crunches
By Application:
cereal products, snacks, and bars
bakery products
dairy & frozen desserts
chocolate & confectionery products
By Flavor:
Chocolate & caramel
By Region:
North America

Asia Pacific
South Korea
Latin America
Rest of the World

Furthermore, years considered for the study are as follows:

Historical year – 2018, 2019
Base year – 2020
Forecast period – 2021 to 2027.

Target Audience of the Global Food Inclusions Market in Market Study:

Key Consulting Companies & Advisors
Large, medium-sized, and small enterprises
Venture capitalists
Value-Added Resellers (VARs)
Third-party knowledge providers
Investment bankers

Chapter 1. Executive Summary
1.1. Market Snapshot
1.2. Global & Segmental Market Estimates & Forecasts, 2019-2027 (USD Billion)
1.2.1. Food Inclusion Market, by Region, 2019-2027 (USD Billion)
1.2.2. Food Inclusion Market, by Type, 2019-2027 (USD Billion)
1.2.3. Food Inclusion Market, by Form, 2019-2027 (USD Billion)
1.2.4. Food Inclusion Market, by Application, 2019-2027 (USD Billion)
1.2.5. Food Inclusion Market, by Flavor, 2019-2027 (USD Billion)
1.3. Key Trends
1.4. Estimation Methodology
1.5. Research Assumption
Chapter 2. Global Food Inclusion Market Definition and Scope
2.1. Objective of the Study
2.2. Market Definition & Scope
2.2.1. Scope of the Study
2.2.2. Industry Evolution
2.3. Years Considered for the Study
2.4. Currency Conversion Rates
Chapter 3. Global Food Inclusion Market Dynamics
3.1. Food Inclusion Market Impact Analysis (2019-2027)
3.1.1. Market Drivers Increasing demand for pure labelling supplements Changing lifestyle of the population
3.1.2. Market Restraint Resultant increase in the final price of end products
3.1.3. Market Opportunities New product development
Chapter 4. Global Food Inclusion Market Industry Analysis
4.1. Porter’s 5 Force Model
4.1.1. Bargaining Power of Suppliers
4.1.2. Bargaining Power of Buyers
4.1.3. Threat of New Entrants
4.1.4. Threat of Substitutes
4.1.5. Competitive Rivalry
4.1.6. Futuristic Approach to Porter’s 5 Force Model (2018-2027)
4.2. PEST Analysis
4.2.1. Political
4.2.2. Economical
4.2.3. Social
4.2.4. Technological
4.3. Investment Adoption Model
4.4. Analyst Recommendation & Conclusion
Chapter 5. Global Food Inclusion Market, by type
5.1. Market Snapshot
5.2. Global Food Inclusion Market by type, Performance – Potential Analysis
5.3. Global Food Inclusion Market Estimates & Forecasts by type 2018-2027 (USD Billion)
5.4. Food Inclusion Market , Sub Segment Analysis
5.4.1. Chocolate
5.4.2. Fruit & nut
5.4.3. Flavored sugar & caramel
5.4.4. Confectionery
5.4.5. Others
Chapter 6. Global Food Inclusion Market, by Form
6.1. Market Snapshot
6.2. Global Food Inclusion Market by Foam, Performance – Potential Analysis
6.3. Global Food Inclusion Market Estimates & Forecasts by Foam 2018-2027 (USD Billion)
6.4. Food Inclusion Market , Sub Segment Analysis
6.4.1. Pieces
6.4.2. Chips & nibs
6.4.3. Nuts
6.4.4. Flakes & crunches
6.4.5. Powder
6.4.6. Liquid
Chapter 7. Global Food Inclusion Market, by Flavor
7.1. Market Snapshot
7.2. Global Food Inclusion Market by Flavor, Performance – Potential Analysis
7.3. Global Food Inclusion Market Estimates & Forecasts by Flavor 2018-2027 (USD Billion)
7.4. Food Inclusion Market , Sub Segment Analysis
7.4.1. Fruit
7.4.2. Nut
7.4.3. Savory
7.4.4. Chocolate & carame
Chapter 8. Global Food Inclusion Market, by Application
8.1. Market Snapshot
8.2. Global Food Inclusion Market by Application, Performance – Potential Analysis
8.3. Global Food Inclusion Market Estimates & Forecasts by Application 2018-2027 (USD Billion)
8.4. Food Inclusion Market , Sub Segment Analysis
8.4.1. cereal products, snacks, and bars
8.4.2. bakery products
8.4.3. dairy & frozen desserts
8.4.4. chocolate & confectionery products
8.4.5. Others
Chapter 9. Global Food Inclusion Market, Regional Analysis
9.1. Food Inclusion Market , Regional Market Snapshot
9.2. North America Food Inclusion Market
9.2.1. U.S. Food Inclusion Market Type breakdown estimates & forecasts, 2018-2027 Foam breakdown estimates & forecasts, 2018-2027 Flavor breakdown estimates & forecasts, 2018-2027 Application breakdown estimates & forecasts, 2018-2027
9.2.2. Canada Food Inclusion Market
9.3. Europe Food Inclusion Market Snapshot
9.3.1. U.K. Food Inclusion Market
9.3.2. Germany Food Inclusion Market
9.3.3. France Food Inclusion Market
9.3.4. Spain Food Inclusion Market
9.3.5. Italy Food Inclusion Market
9.3.6. Rest of Europe Food Inclusion Market
9.4. Asia-Pacific Food Inclusion Market Snapshot
9.4.1. China Food Inclusion Market
9.4.2. India Food Inclusion Market
9.4.3. Japan Food Inclusion Market
9.4.4. Australia Food Inclusion Market
9.4.5. South Korea Food Inclusion Market
9.4.6. Rest of Asia Pacific Food Inclusion Market
9.5. Latin America Food Inclusion Market Snapshot
9.5.1. Brazil Food Inclusion Market
9.5.2. Mexico Food Inclusion Market
9.6. Rest of The World Food Inclusion Market
Chapter 10. Competitive Intelligence
10.1. Top Market Strategies
10.2. Company Profiles
10.2.1. Nimbus Foods Key Information Overview Financial (Subject to Data Availability) Product Summary Recent Developments
10.2.2. Barry Callebaut
10.2.3. Taura Natural Ingredients
10.2.4. Sensient Technologies
10.2.5. Georgia Nut Company
10.2.6. Inclusion Technologies
10.2.7. Puratos Group
10.2.8. Foodflo International
10.2.9. IBK Tropic
10.2.10. Confection By Design
Chapter 11. Research Process
11.1. Research Process
11.1.1. Data Mining
11.1.2. Analysis
11.1.3. Market Estimation
11.1.4. Validation
11.1.5. Publishing
11.2. Research Attributes
11.3. Research Assumption

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