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DATEM Replacement Market

DATEM Replacement Market

DATEM Replacement Market Size & Trends Analysis, By Nature (Organic, Conventional), By Form (Powder, Liquid), By Application (Bakery & Confectionery, Frozen Products, Snacks & Savory, Meat & Seafood Products), By Region - Global Insights 2021 To 2031

DATEM Replacement Market

DATEM Replacement Market Forecast and CAGR

According to the latest research by FACT.MR, the global DATEM Replacement market is projected to grow at a CAGR of 6% during the year 2021-2031.

The demand for clean label baked products among the consumer is fuelling the growth of the DATEM Replacement market at a global level.

DATEM functions as a strengthener in a dough that is used in the bakery industry to produce bread or any other baked products.

The industry has developed other alternatives which can easily replace DATEM while possessing the same properties. These alternatives include wheat protein isolate, food emulsifiers, enzymes, and lipids.

 Wheat protein isolate is obtained from wheat gluten by the dissolution of gluten in alkaline. As a DATEM replacement, soy and lecithin emulsifiers can be used. Similarly, xylanase, phospholipase, and lipase enzymes can be used as replacers. Lipids can be used in animal, vegetable fat or glycerides form.

Potential use of DATEM Replacement in Food and Beverages

The DATEM replacement market saw a soaring growth in the food and beverages sector owing to its use in various industries such as bakery, confectionery, meat & seafood, snacks, and others.

In the production of bread and other baked products, these DATEM replacement yields similar results such as improved loaf volume, extensibility of dough, strengthening of gluten and fine structure of crumb.

Moreover, when DATEM is completely replaced by wheat protein isolate, it not only provides similar results but additionally improves the elasticity and strength of the dough along with reducing the mixing time. Wheat protein isolates can reduce a certain amount of carbohydrates along with improving the protein content in the baked products.

The increase in the demand for a meat-free diet among consumers has provided immense opportunities for these replacers in the global market. When lipase is used as an alternative for the formulation of baked products especially bread, it produces a finer crumb structure and also slows the staling process.

DATEM replacement can be used along with other grains to improve the process and also to obtain a better end product.

North America Demand Outlook for DATEM Replacement Market

North America is one of the highest consumers of baked products with the growth in the baking industry across the countries. Consumer preferences have also changed over time and this has resulted in the innovation over the use of ingredients as a replacers.

For instance, one of the leading manufacturer Cargill Inc. introduced label-friendly ingredients such as Liquid and de-oiled soy lecithin that can be used as a DATEM replacement to produce bread.

Europe DATEM Replacement Market Outlook

The European market is anticipated to witness significant demand for DATEM replacement in the forecasted period. The additional benefits provided by these replacers over DATEM such as improved dough, fine crumb, and less mix time has increased its demand in the baking industry of the European market.

The manufacturers mostly prefer cost-effective substances like food emulsifiers for the production of baked goods.

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DATEM Replacement Market: key Players

Some key manufacturers operating the business in the DATEM replacement market globally includes

  • MGP Ingredients
  • Glico Nutrition Co. Ltd
  • Stepan Company
  • Croda International
  • Kerry Group
  • Archer Daniels Midland Co. (ADM)
  • DSM N.V.
  • Puratos Group NV
  • Cargill Inc.
  • Manildra Group
  • The Dow Chemical Company 

The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain.

The report provides an in-depth analysis of parent market trends, macro-economic indicators and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on market segments and geographies.

DATEM Replacement Market Report Highlights:

  • Detailed overview of the parent market
  • Changing market dynamics in the industry
  • In-depth market segmentation
  • Historical, current and projected market size in terms of volume and value
  • Recent industry trends and developments
  • Competitive landscape
  • Strategies of key players and products offered
  • Potential and niche segments, geographical regions exhibiting promising growth
  • A neutral perspective on market performance
  • Must-have information for market players to sustain and enhance their market footprint

An Adaptive Approach to Modern-day Research Needs

DATEM Replacement: Market Segmentation

  • Based on nature, the global DATEM Replacement market can be segmented into:

    • Organic
    • Conventional
  • Based on form, the global DATEM Replacement market can be segmented as:

    • Powder
    • Liquid
  • Based on application, the global DATEM Replacement market can be segmented as:

    • Bakery & confectionery
    • Frozen products
    • Snacks & Savory
    • Meat & Seafood products
    • Others
  • Based on the Region, the global DATEM Replacement market can be segmented as:

    • North America
      •  U.S. and Canada
    • Latin America
      • Mexico, Brazil, Peru, Chile, and others
    • Western Europe
      • Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg
    • Eastern Europe
      • Poland and Russia
    • Asia Pacific
      • China, India, Japan, ASEAN, Australia, and New Zealand
    • The Middle East and Africa
      •  GCC, Southern Africa, and North Africa

Note: Although care has been taken to maintain the highest levels of accuracy in FACT.MR’s reports, recent market/vendor-specific changes may take time to reflect in the analysis.

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