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The Functional Food Global Market Report 2022-31 by The Business Research Company describes and explains the global functional food market and covers 2016 to 2021, termed the historic period, and 2022 to 2026, termed the forecast period, along with further forecasts for the period 2026-2031. The report evaluates the market across each region and for the major economies within each region.
The Functional Food Global Market Opportunities And Strategies Report covers functional food market drivers, functional food market trends, functional food market segments, functional food market growth rate, functional food market major players, and functional food market size.
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https://www.thebusinessresearchcompany.com/report/functional-food-market
The functional food market report focuses particularly on identifying the trends, opportunities, and strategies that can lead to success. O&S reports are available off the shelf and can be delivered to clients on the day of purchase.
The Functional Food Global Market Opportunities And Strategies Report is the most comprehensive report available on this market and will help gain a truly global perspective as it covers 60 geographies in detail. The chapter on the impact of COVID-19 gives valuable insights on supply chain disruptions, logistical challenges, and other economic implications of the virus on the market. The chapter also covers markets which have been positively affected by the pandemic.
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Functional Food market trends include:
Functional food manufacturers are offering new flavors in the functional food market to match the changing preferences of consumers. Also, manufacturers are focusing on balancing the functional benefits and flavor. With advanced technology, manufacturers have made it possible to develop products that mask the unpleasant taste of certain functional ingredients. For instance, USA-based food products manufacturer Angie’s Artisan Treats, LLC offers Gluten-free flavored kettle corn “BOOMCHICKAPOP” in rose flavor. As a food commodity that is abundant in probiotics, yogurt is the first preference for the consumers. A lactose-free yogurt NOLA Fit, a new lactase enzyme-based product, is produced as a functional food without compromising on taste.
The report covers the functional food market segments:
1) By Type: Probiotics And Prebiotics, Carotenoids, Dietary Fibers, Fatty Acids, Vitamins, Minerals, Others
2) By Source: Natural, Synthetic
3) By Application: Beverages, Dairy Products, Infant Food, Bakery And Confectionery, Others
About The Business Research Company:
The Business Research Company is a market intelligence firm that excels in company, market, and consumer research. Located globally it has specialist consultants in a wide range of industries including manufacturing, healthcare, financial services, chemicals, and technology. It has offices in the UK, the US and India and a network of trained researchers in 20+ countries globally.
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