Higher Preference for Low-Fat Food Products among Consumers
The fat replacer market has been increasing at a faster rate than the overall market, which has risen at a CAGR of 5.9%. The market for fat replacers in North America is predicted to increase at a staggering 284 BPS.
Increasing incidence of obesity worldwide is resulting in consumers seeking low fat or fat-free foods & beverages products.
Increasing number of food and beverages manufacturers are using protein-based, carbohydrate-based, and lipid-based fat replacers.
However, as fat replacers alone cannot meet essential attributes, food product manufacturers are also providing a combination of reduced fat products and fat replacers.
Majority of the fat replacers in the fat replacer market are reformulations of previously used food ingredients.
Moreover, manufacturers in the food replacer market are formulating a new variety of fat replacer ingredients by using advanced technologies.
Fat replacers are finding large application in the production of cookies, salad dressings, frozen desserts, low-fat cheese, chips, and ice-creams. Manufacturers are developing new products in fat-based fat replacers.
These products are likely to use a combination of fat and oil and find large application in products including chips, baked goods, and snack foods.
Majority of the new products with low-fat content made using fat replacers are awaiting approval by Food and Drug Administration.
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.
Low-fat dairy beverages are also gaining traction across the globe with the introduction of new flavors and rise in health consciousness among consumers owing to increasing instances of obesity.
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Studies Claiming Health Benefits of Full-Fat Dairy Products to Impact Fat Replacers Growth
Various global studies have found that consuming full-fat dairy can lead to a lower rate of cardiovascular diseases compared to the consumption of low-fat dairy products.
A recent study published in The Lancet found that people consuming three servings of whole fat dairy every day have a lower rate of cardiovascular disease.
Another study was undertaken by an international consortium established by researchers from North America, Europe, Asia, and Australia. The consortium examined the relationship of fatty acid biomarkers with diseases.
In all the 16 studies, researchers found that a higher concentration of dairy-fat biomarkers associated with lower risk of developing type 2 diabetes.
Also, research presented at ESC Congress 2018, claimed that with exception of milk, dairy products protect against mortality from cerebrovascular disease.
Hence, all the new studies boldly challenge stance of governmental organizations that advice people to avoid full-fat dairy due to the impact on cholesterol levels.
Although there has been a trend of consuming low-fat and fat-free dairy products.
The aforementioned studies and more studies being carried on consumption of full-fat dairy products are likely to hamper the growth of fat replacers used in the production of low-fat dairy products.
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.
Several countries in the Asia Pacific have introduced regulations on sugar, salt, and fat in food products.
Countries like Malaysia, Singapore, Australia, and India are introducing regulations to reduce and eliminate trans-fat content 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.
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.
Tate & Lyle with its toolkit is helping customers across the globe to reformulate existing food products and create new foods.
The company is also strengthening its relationship with nutrition bodies to share knowledge, expertise, and ensuring availability of resources to support balanced diets and lifestyle.
Archer Daniels Midland Company has approached Molinos Agro about buying the company’s livestock feed and soyoil manufacturing plant.
An Adaptive Approach to Modern-day Research Needs
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.
About the Report
The report on the fat replacer market offers insights on the new and on-going developments in the market globally.
The factors influencing the growth of the market along with challenges in the fat replacer market are also included in the report.
The report also provides details on latest trends, market drivers, challenges, and growth opportunities in the fat replacer market.
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Additional Questions Answered
The report on the fat replacer market has provided answers to some important questions.
- Which type of fat replacer ingredient will account for highest share in fat replacer market?
- Which will be the most dominating region in the fat replacer market?
- What will be the revenue share of convenience foods & beverages in the fat replacer market?
- What are the factors influencing growth in the fat replacer market?
The unique research methodology is used to provide forecast and insights in the fat replacer market.
The primary and secondary research was conducted to gain latest and accurate information on the fat replacer market.
Interviews were conducted to obtain information and validate the data on fat replacer market acquired from secondary research.
The report on the fat replacer market is an exclusive information source to help players in fat replacer market plan strategies for future business growth.
The fat replacer market is segmented on the basis of ingredient type, form, source, and applications.
These key segments are further bifurcated into sub-segments to provide better insights into the fat replacer market.
Based on the ingredient type, the market is segmented into carbohydrate-based, lipid-based, and protein-based. By form, the fat replacer market is segmented into power and liquid.
On the basis of source, the market segments includes plant and animal. Based on application, the fat replacer market is segmented into bakery & confectionery products, convenience foods & beverages, dairy & frozen desserts, sauces, dressings, and spreads, and other applications.
Fat Replacer Market Scope Of The Report
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.
Chapter 1- Executive Summary
This chapter of the report on fat replacer market provides opportunity assessment and important data in form of volume and value.
The chapter also includes information on growth opportunities for manufacturers in the fat replacer market.
Chapter 2- Market Overview
The chapter offers a brief introduction of the fat replacer market along with the product-specific definition. The market dynamics provided in the chapter include drivers, trends, restraints, and opportunities.
Porter’s five force analysis, value chain analysis, and PEST analysis of the fat replacer market are also included in the report.
Chapter 3- Fat Replacer Market Analysis
This section provides market outlook including value and volume forecast. The fat replacer market is segmented on the basis of ingredient type, form, application, and source.
Each key segment is further divided into sub-segments providing a clear picture on the fat replacer market.
Chapter 4- North America Fat Replacer Market Analysis
This chapter provides details on the latest trends and growth opportunities in the fat replacer market in North America.
The information on the key players operating in the region is also provided in the report.
Chapter 5- Latin America Fat Replacer Market Analysis
The chapter offers a country-wise analysis of the fat replacer market in Latin America. Information on the latest developments, and impact assessment of various market forces in Latin America is also provided in the report.
Chapter 6- Fat Replacer Market in Europe
This section of the report focuses on key developments and regulations on the fat replacer market in Europe.
Information on the performance of the market in key countries in Europe is also included in the report. Important numbers in the form of volume, value, CAGR, year-on-year growth is also provided in the report.
Chapter 7- Fat Replacer Market in Japan
This chapter of the report provides business outlook and latest trends in the fat replacer market in Japan.
The report also offers information on the leading players operating in the fat replacer market in Japan. Segment-wise analysis of the fat replacer market in Japan is also included in this chapter.
Chapter 8- APEJ Fat Replacer Market Analysis
The chapter provides market outlook including volume, value forecast and analysis of the fat replacer market in APEJ.
The report also provides a country-wise analysis of the fat replacer market in APEJ. Market attractiveness analysis of the major companies in the APEJ region is also included in the report.
Chapter 9- Fat Replacer Market in MEA
This chapter of the report provides the current scenario of the fat replacer market in the Middle East and Africa.
Details on the factors including drivers, trends, challenges, and opportunities in the fat replacer market in the MEA region is offered in the report.
Analysis of the fat replacer market in MEA based on the key countries is also included in the report.
Chapter 10- Competitive Assessment
The chapter includes company share analysis and market structure of the fat replacer market. The chapter also provides a dashboard view of the leading market players in the fat replacer market.
Chapter 11- Company Profiles
This chapter in the report offers detailed profiles of all the major players in the fat replacer market.
Region-wise share, key financial, SWOT analysis of each company operating in the fat replacer market is provided in the chapter.
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Fact.MR follows a methodology that encompasses the demand-side assessment of the market, and triangulates the same through a supply-side analysis. This methodology is based on the use of standard market structure, methods, and definitions.
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