The Functional Food Ingredients Market Report by Reports and Data provides an extensive overview of the vital elements of the Functional Food Ingredients market and factors such as drivers, restraints, latest trends, supervisory scenario, competitive landscape, technological advancements, and others.
New York City, United States – June 24, 2020 /MarketersMedia/ —
According to the current analysis of Reports and Data, the global Functional Food Ingredients market was valued at USD 68.45 billion in 2018 and is expected to reach USD 113.01 billion by the year 2026, at a CAGR of 6.4%. Functional foods offer enhanced benefits beyond their fundamental nutritional value. They encompass an extensive range of products. Some products are generated around a ingredient, for example, foods containing probiotics, prebiotics, or plant stanols and sterols. Other foodstuffs or drinks can be fortified with a nutrient that would not usually be present to any great extent (for instance, folic acid fortified bread or breakfast cereals).
This is the latest report covering the current COVID-19 scenario. The coronavirus pandemic has greatly affected every aspect of the worldwide industry. It has brought along various changes in market conditions. The rapidly changing market scenario and initial and future assessment of the impact are covered in the research report. The report discusses all the major aspects of the market with expert opinions on the current status along with historical data.
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Key players mentioned in the research report are:
DowDuPont (US), Archer Daniels Midland Company (US), Arla Foods (Denmark), BASF SE (Germany), Cargill (US), Chr. Hansen (Denmark), Amway, Kerry Group PLC., Nestle, Standard Functional Foods Group Inc. among others that collectively constitute a competitive market.
In terms of applications, the global Functional Food Ingredients market can be segmented into:
Meat and Meat Products
In terms of types, the global Functional Food Ingredients market can be segmented into:
Proteins & amino acids
Phytochemical & plant extracts
Fibers & specialty carbohydrates
Omega-3 fatty acids
The Functional Food Ingredients Market is analyzed on the basis of dynamics of demand and supply, pricing, total volume produced, revenue generated, and others. The manufacturing is studied on the basis of several factors such as manufacturing plant distribution, industry production, production capacity, and research and development. It also delivers accurate market evaluations with the use of SWOT analysis, investment analysis, returns analysis, and growth trend analysis, and others.
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For geographical segmentation, regional supply, application-wise, and type-wise demand, key players, and others, this report covers the following regions: North America, Europe, Asia-Pacific, South America, and Middle East & Africa. The report sheds light on the competitive landscape of the market that covers the product offerings, services, market shares, and business overview. This Functional Food Ingredients Market research report covers various dynamic aspects like the market drivers, restraints and challenges, and growth prospects. The prominent and leading companies are profiled in the report.
Further key findings from the report suggest
• The phytochemical and plant extracts segment is expected to register a growth at a CAGR of 6.1% during the forecast period
• Nucleotides, a component of non-protein nitrogen in human milk, may be important for normal immune function. Supplementation of infant formula with nucleotides seems to be beneficial in clinical trials, although further research is needed before routine nucleotide supplementation of infant formula can be considered. The success of commercially prepared infant formulas has stimulated the development of numerous formulations and several hundred varieties of proprietary infant formulas are now available throughout the world.
• Omega-3 oils are essential fatty acids that offer a wide range of benefits, including cardiovascular, eye, and brain health. Long-chain omega-3 oils, especially EPA and DHA, are primarily used as nutritional and pharmaceutical products. They have a range of mechanisms of action, including direct membrane effects and anti-inflammatory benefits. Due to the full range of potential health benefits of EPA and DHA, in particular, there has been a lot of research effort aimed at adding these ingredients into food and beverage.
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