Fat Replacers Market Showcases Positive Demand for Major Product Categories during forecast period

Posted on 2019-04-01 by Mark Hub in Food & Beverage // 0 Comments

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Fat replacers are ingredients used to replace fat in food products such as processed meats, frozen desserts, cheese, baked goods, salad dressings, and snack chips. Three types of fat replacers are used on a large scale including protein-based fat replacers, carbohydrate-based fat replacers, and lipid-based fat replacers.

The report on the fat replacer market provides key insights on the market. The latest report by Fact.MR on the fat replacer market also focuses on the factors influencing the market growth and challenges. The primary objective of the report is to offer information on the latest trends, drivers, opportunities and important numbers in form of value and volume. The report also includes data and information collected through secondary research.

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Application of Fat Replacers in Dairy Products to Create Growth Opportunities

Increasing number of dairy product manufacturers are replacing expensive butterfat with vegetable fat owing to its cost-effectiveness and numerous health benefits. Manufacturers are focusing on improving structural quality and taste of fat replacers for use in dairy products. The increasing demand for fat-free dairy products offering flavor and taste similar to the traditional dairy products is resulting in new fat replacer development.

Production of the high quality of milk fat replacers made using specific vegetable fat blends is growing. These fat replacers used in a wide range of dairy products including cheese, butter, and whipping cream are extremely cost-effective, resulting in high adoption in developing regions.

Fat Replacer Adoption Positively Influenced by Government Regulations

In addition to growing consumer demand for low-fat food products, governments across the globe are introducing new regulations on consumption of foods containing fat, along with setting a limit on daily consumption of fat. Various policies that regulate and restrict trans fatty acids have been introduced in some countries. Switzerland, Denmark, and some states in the US have adopted regulatory approaches to controlling trans fatty acids in food products.

Most of the countries in Western Europe have taken initiatives to reduce fat content from factory-made foods. Resulting in the majority of established food companies under intense pressure to use substitutes such as fat replacers.

With an aim of global elimination of trans fat in food products, the World Health Organization (WHO) has introduced REPLACE, a guide to eliminate industrially produced trans-fatty acids. Several high-income countries have legally imposed limits on the amount of fat in various packaged food products. However, the action is still needed in low and middle-income countries to control fat in food products.

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Industry-Institution Collaboration to Develop Potential Fat Replacers

Food industry and institutions are working together to develop new fat replacers, owing to some challenges in existing fat replacers in the market. A study conducted by Zhejiang Key Laboratory for Agro-Food Processing et al. found that pectin recovered from citrus canning wastewater during preparation of canned citrus can be a potential fat replacer in ice-cream. The study also found that adding pectin in ice-cream can increase viscosity, hardness and decrease meltdown of ice-cream.

Various studies have also shown that replacing fat with inulin as fat replacer resulted in a significant reduction in fat content in food products. Inulin, a carbohydrate-based fat replacer is finding large application in dairy products including plain and flavored yogurts, and cheese.

Food processing industry is also moving towards using Aloe vera as a fat replacer in bakery products increasing its functional properties. Aloe vera gel as a fat replacer in cake has also shown similar results in terms of texture, color, and softness to the cake prepared with 100% fat. Thus, research and development of new products in the fat replacer market is likely to drive growth and use in the food industry worldwide in near future.

Competitive Landscape

The report on the fat replacer market provides detailed profiles of all the leading market players. The report includes a dashboard view on fat replacer market players. SWOT analysis on the major players along with business strategies in the fat replacer market has also been included in the report. Expanding globally is one of the main focus areas of players in the fat replacer market, hence, there has been a rise in partnerships and mergers and acquisitions activities.

Kerry Group PLC. is planning to acquire Fleischmann’s Vinegar Co. Inc., the US-based natural producer of specialty ingredients and AATCO Food Industries LLC, based in Middle East and Africa.

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