The Functional Food Global Market Report 2020-30 by The Business Research Company describes and explains the global functional food market and covers 2015 to 2020, termed the historic period, and 2020 to 2025, termed the forecast period, along with further forecasts for the period 2025-2030. 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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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.
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. 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 Foods Must Also Be Convenient –
In the manufacturing and marketing of functional foods, the key consumer demand of convenience should not be forgotten. Due to hectic lifestyles, especially among millennials, many prefer to have ready to eat and on the go foods that also provide them with health benefits. Functional foods serve both the purpose as they are convenient to use and also they are loaded with health nutrients such as protein, vitamins and other macro nutrients. For instance, according to a survey by Hartman Group, a market research and analysis firm in food and beverages indicated that around 31% of the customers said that they are consuming more supplements, and 29% customers are consuming functional foods and beverages due health benefits attached to it.
Functional Foods With New Innovative Flavors –
Functional food manufacturers are offering new flavors in the 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 functional food market is segmented:
By Product Type-
a) Bakery & Cereals
b) Dairy Products
c) Meat, Fish & Eggs
d) Soy Products
e) Fats & Oils
f) Others
By Application-
a) Sports Nutrition
b) Weight Management
c) Immunity
d) Digestive Health
e) Clinical Nutrition
f) Cardio Health
g) Others
By Ingredient-
a) Prebiotics & Probiotics
b) Vitamins
c) Dietary Fibers
d) Fatty Acids
e) Minerals
f) Carotenoids
g) Other Ingredients
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