Fat Replacer Market Forecast based on Trends Analysis and Competition Background by 2018 to 2027

FactMR, in its latest business intelligence study, depicts the nuts and bolts of the global fat replacer market. The fat replacer report presents detailed information regarding the drivers, restraints, opportunities and trends affecting fat replacer market growth. Each segment along with its sub-segment is analyzed in terms of value and volume. Further, the fat replacer report elaborates the market behavior of each vendor operating in the fat replacer market.

The fat replacer report considers the following years to present the overall market growth:

• History Year: 2013 – 2017
• Estimated Year: 2017
• Forecast Year: 2018 – 2027

Increased prevalence of obesity cases across the globe has made consumer health conscious. They are preferring different healthy food and beverages that do not contain fat. Manufacturers in food and beverages segment are using products like fat replacers that are lipid-based, protein-based and carbohydrate-based. Fat replacers are basically not sufficient to meet the essential attributes of food. Manufacturers are using fat replacers in combination with certain other reduced fat products. Generally, fat replacers are the reformulations of the food ingredients that have been previously used.

Advanced Technology Employed To Create New Formulations

Major stake holders are introducing new formulations in fat replacer market with help of advanced technologies to enhance its brand recognition. Different food products including cookies, frozen desserts, chips, salad dressings and ice-creams use fat replacers in their production. Manufacturers are introducing new products that contain fat replacers and are fat based. These new products judiciously combine fat and oil and are used in manufacture of several food products like snack food and bakery goods. There are many low fat replacer containing products that are waiting to get necessary approvals form concerned central authorities.

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Fat replacers are used in dairy products. Butter fat is getting replaced with vegetable fat owing to its positive attributes including cost-effectiveness and positive health impact. Stake holders are focused to improve fat replacers in terms of taste and quality for making them suitable for dairy products. These developments in fat replacers are being carried on the backdrop of accelerated demand for dairy products that are fat-free and great in taste. Quality milk fat replacers based on vegetable fats are in demand and have become a trend. These fat replacers are employed in making different food items like cheese, whipping cream and butter. Cost-effectiveness of these fat replacer-based products make these items a popular choice in different developing economies.

Full Fat Dairy Has Health Benefits

Different studies suggest that full fat dairy consumption has the potential to reduce the risk of cardiovascular diseases. Various researchers from different regions like North America, Asia, Europe and Australia formed international consortium to understand the proximity between diseases and biomarkers of fatty acids. They found that greater concentration of these biomarkers reduced the risk of type 2 diabetes.

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Different institution are collaborating with food industry to develop new fat replacers. Zhejiang Key Laboratory collaborated with Agro-Food Processing et al. to discover pectin from wastewater produced from canned citrus products. This pectin has the potential to act as fat replacer in ice-creams. Pectin is known to improve certain properties of ice-cream like viscosity, meltdown and hardness. Sometimes, fat is replaced with insulin to reduce fat content in different food products. Aloe Vera is recognized as a viable fat replacer in different bakery products like cake. It enhances different aspects of bakery products like texture, softness and color.

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