Inulin Market Outlook
date:2016-07-04
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By Chloe RenEditor of Herbridge Media
The USDA recommends people consume 14 grams of fiber for every 1,000 calories. That’s 28 grams of fiber per day, based on a 2,000 calorie diet. The growing demand for dietary fiber as a functional food is expected to have a positive impact on the market during the forecast period. The global dietary fibers market, in terms of value, is projected to reach USD 4.80 Billion by 2021, at a CAGR of around 13.2% during the forecast period. Factors such as health problems, diet-consciousness, introduction of advanced technologies, increase in disposable income, and rise in the middle-class population are the major drivers of the dietary fibers market. The dietary fibers market continues to grow due to high demand in most countries and the intensifying market opportunities. The market players are responding to these new opportunities by expanding their global presence and product lines. Inulin are widely used in the functional food & beverages, animal feed, pet food, and pharmaceutical industries ,functional foods, dairy, bakery & confectionery, beverage, meat products, and pharmaceuticals. The nutrient profile of dietary fiber sources varies with soil and climatic conditions. This has led to an increase in global trade and availability of different sources of soluble dietary fibers for their application in accordance with their type and consumer demand. Soluble and insoluble are types of dietary fibers. Soluble dietary fibers include pectins, gums, mucilages, and some hemicelluloses. Inulin is the only natural soluble fiber and prebiotics in the world.
                                                                                                                                                                                                                                        
Inulin is a term used to describe a group of polysaccharides that is produced by numerous plants. It is a type of dietary fiber which is usually found in the roots of plants. Herb chicory and Jerusalem artichoke are plant from which most of the inulin is extracted. As a natural fiber, inulin provides a number of important health benefits, such as helps in preventing constipation, lowers cholesterol levels, and promotes good bacteria (prebiotics) in the intestinal tract. Inulin is also considered as a prebiotic, which is a substance that nourishes and supports probiotics, which provides many health benefits on their own. Many food manufacturers use inulin as an additive because it contributes fiber without adding undesirable taste or texture. Inulin additives also leave a smooth feeling in the mouth, which makes it a good fat substitute in foods. Now a day, the consumers are getting health conscious due to increasing healthcare awareness among them. The people of all age groups are now aware and take healthier diets so the consumption of the cereals based products, low fat and low calorie products and sugar free products is rapidly increasing, which provides an opportunity for food manufacturers to satisfy consumer needs by developing healthier products with clear benefits. Hence, the high awareness for low fat, calorie and sugar reduction is fueling to the growth of global inulin market. The global inulin market is currently valued at $1,407 million, growing with the CAGR of 9.5% during the forecast period of 2016-2022 and it is assessed to value around $2.62 billion by 2022. The global inulin market is majorly driven by the various factors such as high market growth of dairy industries, growing awareness for low fat, calorie & sugar reduction, and increase in the number of diabetic patients. High market growth of dairy industries is the key driving factor due to growing number of health conscious people across the world, due to which the demand for various dietary and low fat products is increasing.
GLOBAL INULIN MARKET 2012-2022 ($MILLION)

Inulin is highly used in dairy products such as cheese, yogurts, ice-creams and others. And the market value of dairy products in the world is rapidly increasing. Among various dairy products, yoghurts and drinking yoghurts are growing areas of application in which prebiotics feature is very high. Mainly inulin is used in dairy product as a texture modifier and as a sugar and fat replacer. In the dairy products, inulin can be used for nutritional and technological functionality. In fact, inulin and oligofructose are among the most widely proven prebiotic fibers available, providing soluble dietary fiber. Global market is expected to witness a high growth in future owing to the increasing awareness about prebiotic ingredients and their extensive utilization in food and beverages industry. Inulin is also used in various dairy product formation, such as cheese, ice-cream and yogurts. Hence, the growth in dairy industries is expected to drive additional growth in inulin market during the forecast period. The high market growth for dairy products and industries is one of the major drivers of the global inulin market. Usually, the dairy industries offer a range of milk-based products, with processed milk, butter, cheese, and curd, through which the market for inulin is highly dominated. Now a day, dietary patterns of customers are changing, increasing consumer awareness regarding the nutritional value of dairy products, higher willingness to spend and declining price responsiveness have led to further diversification of products on shelf which include baby milk formula-based products, skimmed and whole milk powder, lactose-based products and casein-derived products. As the market growth of the dairy products is rapidly increasing, it is injecting growth to the dairy industries. In the year 2012, the market growth of the dairy products was 13.55% and in the year 2015 it increased up to 13.85% and during the forecast period it is expected to grow with the CAGR of 14.30% by 2022.
High market growth of dietary supplements would be considered as the major opportunity for the global inulin market. Dietary supplements are products which contain various ingredients such as dietary minerals, vitamins, herbal medicines, amino acids and proteins and essential fatty acids which provide nutrients to the body. It comes in a wide range of varieties, namely, powders, tablets, energy bars, capsules and drinks. Various factors responsible for the high growth of dietary supplements are rising economies where consumers have higher incomes, increasing costs of healthcare, rising awareness about wellbeing and nutrition, a fast and frequent stressful lifestyle, increasing number of people being identified with chronic diseases and a increasing ageing population, which are driving the growth of dietary supplements, which in turn is boosting the global inulin market. As inulin is a nutritional component which is low in calories but full in fiber hence is used in making dietary supplements which provide vitamins, minerals, etc.
Inulin or oligofructose (a type of manufactured inulin) is considered as a micronutrient. In food & beverages industry, inulin is used either as a micronutrient substitute or as supplements to foods. Addition of inulin increases the dietary fiber content of the food. Such additions are generally in the range of 3-6g per portion, but in extreme cases its range can reach up to 10 g. In other applications, inulin is added to allow a specific nutritional claim such as concerning the bifidogenic activity. In suck kind of foods, typical levels of inulin is 1-6% leading to bifidogenic activity. As macronutrients substitute, inulin is mainly used to replace sugar and fat respectively. By using a specific processing technique, inulin is combined with water in order to produce the same texture and mouthfeel as fat. It is only possible in dairy products and table spreads (i.e. water-based foods) and not in dry foods such as most snacks and bakery & confectionary products. Normally, 1 g of fat is replaced by a 0.25 g of inulin. Thus, fat replacements in most of the food products will lead to the increase in inulin concentrations. Oligofructose possess technical properties that are analogous to those of sugar and glucose syrups. In terms of nutrition, it has totally different properties. The sweetness of pure sugar is ∼30% as compared to sugar. Thus, it is hard to use oligofructose alone as a sugar substitute. Most often, oligofructose is combined with intense sweeteners in order to obtain desired sweetness level. Further, the usage of inulin or oligofructose is not possible in most fruits jams and soft drinks. In such acid foods with a longer shelf life, both substances (inulin and oligofructose) is slowly hydrolyzed into fructose. Hence, oligofructose is used as a sugar substitute mainly in bakery and dairy products, at levels that cause no intestinal discomfort. In 2015, the food and beverage application accounted for $783 million and is anticipated to reach $1386 million by 2022. It is estimated to witness a significant CAGR of 8.6% during the forecast period.
The food & beverages application can further be bifurcated into bakery & confectionary, cereals, dairy products, meat products, sports drinks, and others. From the various sub-segment of inulin applications in food & beverages segment, meat products holds the largest market share of approx. 25.15% in 2015, whereas the sports drinks sub-segment is anticipated to be the fastest application with a CAGR of 9.5% during the forecast period.Throughout the world, bread is a staple food in many regions and it is majorly consumed in Europe, in particular. In 2013, per person bread consumption in Germany was around 56 kilograms, whereas in Bulgaria and Turkey it was 95 kilograms and 104 kilograms, respectively. Such high consumption rate of bread within European countries creates significant growth opportunities for the materials used in its manufacturing. In comparison to white bread, brown bread contains more fiber. But with the application of inulin, white bread can be as high in fiber without compromising on texture and taste. In fact, inulin is perfectly suitable for all grain products including cookies. Inulin not only provides essential fiber but also a prebiotic effect that encourages healthy intestinal flora. In current scenario, the major trend in food industry is to reduce sugar and fat content. In sports drinks, inulin is used as an ideal sugar replacer in low-calorie beverages. It is a fiber content which helps in preventing constipation and also helps in bowel movements. Inulin being a prebiotic, promotes health of good bacteria in the stomach and thus can lead to many health benefits. Also due to fiber qualities, it can control blood sugar. Such influential benefits of inulin have boosted its application in sport drinks.
In current scenario, there is a growing trend towards healthy and convenient breakfast products. Cereals may have a healthy and fiber rich image but many of them actually contain a lot of sugar and limited fiber. Inulin is an exceptional dietary fiber that provides an ideal way to enhance the fiber content of cereals and reduce sugar. Through the application of inulin, a cereal that is produced will be convenient, tasty and above all healthier. Additionally, inulin also improves the crispiness and bowl life of the extruded cereal products. High health benefits of inulin have strengthened its application in cereals and cereal bars. Increasing trend of high fiber and ready to eat products has boosted the demand for inulin usage in cereals production. Cereals are majorly consumed by infants and elderly population. In Australia, around 54% of infants ageing 2-3 years consume cereals in comparison to 50% by the elderly population.
Consumers increasingly demand healthy, convenient and safe meat products. Application of inulin in meat products lead to a pleasant fat-mimicking mouthfeel and a firm texture to fat-reduced processed meats. Inulin also provides extra dietary fiber and encourages a healthy balance of bacteria in the gut. The application of inulin in meat products is specifically focused on fat replacement. Inulin possess the ability to form a stable gel network which can be used to simulate some textural properties of a fat when applied to low-fat meat products. By substituting the inulin gel for applications in processed meat, it is possible to achieve acceptable sensory and textural properties in low-fat products. Inulin is a fine, off-white to white powder with little odor or flavor and is listed in the USDA-FSIS, 2005 (FSIS Food Standards and Labeling Policy Book) and is approved for use in meat products. In 2015, meat products segment accounted for $197 million and is anticipated to reach $343 million by 2022. It is estimated to witness a significant CAGR of 8.4% during the forecast period.
Various other applications of inulin in food & beverage industry are in ready meals, pasta/noodles and in soups & sauces. Inulin easily enhances the fiber content of pasta products without affecting the authenticated texture and taste. This is in sharp contrast to whole meal pasta, which tastes and looks entirely different. The benefits of inulin is not only limited to fiber enrichment but it also helps in extending the shelf life of filled pasta and acts as a water binder for a better creamy tender filling. As noodles are a popular staple food mainly in Asia, inulin provides an excellent opportunity to endorse a healthier lifestyle by increasing the intake of dietary fiber and helps control body weight. Prepackaged meals can be fortified with inulin as a prebiotic and also as a source of fiber. In ready meals, inulin can be used for technological reasons as a fat replacer or as a water binder. In case of soups and sauces, inulin can be used in place of sugar in ‘red’ sauces like tomato sauce. Apart from it, inulin is also used to enrich the fiber content of sauces, soups and seasonings and also decreases the fat content of white sauces such as carbonara and mayonnaise sauce. In 2015, other application in food & beverage industry accounted for $48 million and is anticipated to reach $79 million by 2022. It is estimated to witness a significant CAGR of 7.6% during the forecast period.
Chongqing Joywin Natural Products Co., Ltd. is a joint-stock company, which is specialized in developing, manufacturing and selling Inulin and bromelain. The registered captial is RMB64.24 million Yuan. (Stock name: Joywin Stock, stock code: 838896)  Chongqing Joywin is the biggest manufacture base of plant protease in the world, with annual output 400MT.The biggest manufacture base of natural prebiotic--Inulin in China, with annual output 5,000MT.

 
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