The prebiotic ingredients market is experiencing significant growth and is projected to reach USD 10.9 billion by 2027, with a compound annual growth rate (CAGR) of 11.7%. This market expansion can be attributed to several key factors, including the rise in global population, the widespread use of prebiotics as nutraceutical ingredients, and the increasing awareness of their health benefits. In this article, we will delve into the details of the prebiotic ingredients market, exploring its various segments, applications, and sources, while highlighting the significant players in the industry.
Understanding the Inulin Subsegment
One of the dominant subsegments in the prebiotic ingredients market is inulin. Inulin is estimated to account for the largest market share, and it is derived naturally from sources such as chicory root, artichokes, asparagus, banana, garlic, wheat, and onions. This soluble fiber dissolves in water, forming a gelatinous substance in the stomach. Its unique properties slow down digestion, increase the feeling of fullness, and aid in reducing cholesterol levels. For individuals with healthy digestive function, a daily intake of 5g to 10g of inulin is recommended, with a safe range between 10g and 15g per day.
Application in the Food & Beverage Industry
The food & beverage industry represents a significant growth opportunity for prebiotic ingredients. These ingredients are increasingly being incorporated into a wide range of applications, including dairy products, bakery & confectionery items, cereals, meat products, sports drinks, and various other food products. Inulin and fructooligosaccharides (FOS) are commonly used in low-fat dairy and bakery & confectionery products, such as yogurt, low-sugar ice cream, low-fat dairy desserts, fresh cheeses, milk beverages, creams, and dips. These ingredients not only enhance the texture and taste of these products but also provide health benefits.
Oligofructose, another prebiotic ingredient, serves as a sugar replacer in bread making. Its utilization enables the production of gluten-free products with added health benefits, improved aroma, volume, taste, and texture.
Moreover, prebiotic ingredients find application in convenience foods, functional foods, and infant foods. Food manufacturers capitalize on the health advantages of prebiotics, such as reduced calorie and sugar content, low fat, and their ability to improve digestive health, boost the immune system, and enhance overall well-being.
Exploring Prebiotic Ingredients' Sources
Among the various sources of prebiotic ingredients, the roots subsegment holds the largest market share. Roots such as raw chicory root (cichorium intybus), jicama root (pachyrhizus erosus), Jerusalem artichoke root (helianthus tuberosus), black salsify root (scorzonera hispanica), Andean yacon root (smallanthus sonchifolius), and burdock root (arctium lappa) are known to contain prebiotic content. Raw chicory root, in particular, contains the highest amount of prebiotic fiber, specifically inulin, compared to other roots. Furthermore, chicory roots have been associated with various health benefits, including the treatment of pulmonary diseases or tuberculosis, cancer, cough, and wounds. In some cases, chicory roots are even used as a substitute for coffee.
Key Players in the Prebiotic Ingredients Market
The prebiotic ingredients market is primarily composed of globally established players, including Beneo (Germany), ADM (US), DuPont (US), Friesland Campina (Netherlands), Ingredion (US), Samyang Corp (South Korea), Beghin Meiji (France), Tate & Lyle PLC (UK), Yakult (Japan), Kerry PLC (Ireland), Fronterra Ltd. (New Zealand), Royal Cosun (Netherlands), Roquette Frères (France), and Cosucra Groupe Warcoing SA (Belgium). These industry leaders have adopted strategies such as new product launches and expansions to strengthen their presence across different regions and industrial segments.
