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US Prebiotic Ingredients Market Overview : Growth Continues to be Supported by the Increasing Demand for Natural and Functional Foods

  • February 2015
  • 45 pages
  • Frost & Sullivan
Report ID: 2661569

Summary

Table of Contents

Key Findings

•The US prebiotic ingredients market was worth $ x million in 2014, and is expected to grow at a CAGR of x % from 2014 to 2020.
•The prebiotic ingredients market will be supported by the demand for natural and functional food, as consumers increasingly pay more attention to their health.
•The established nature and popularity of inulin means that it is expected to be the dominating ingredient in both volume and revenue terms, throughout the forecast period.
•Manufacturers are expected to increase the volume of prebiotics produced, in response to increased demand.
•Prices of the individual prebiotics are driven mainly by supply and demand patterns. Inulin is the most established prebiotic ingredient, hence more competition exists in this market space.
•Xylo-oligosaccharide is seen to be highly price competitive given its minimal RDI, compared to other prebiotics.

Market Definitions

•This study analyses the US prebiotic ingredients market.
•Prebiotics covered include:
oInulin
oFructo-oligosaccharide (FOS)
oGalacto-oligosaccharide (GOS)
oIsomalto-oligosccharide (IOS)
oXylo-oligosaccharide (XOS)
oMannan-oligosaccharide (MOS)
oOthers (Soy-oligosaccharide (SOS), Lactulose, Malto dextrin)
•The target end application is mainly human nutrition, although references are made to the use of MOS in animal feed.
•Units are in metric tonnes (MT), while prices are reported in US dollars ($) per kilogram (Kg).
•Market revenue has been derived in terms of consumption of all prebiotic ingredients covered in the study.

Revenue Forecast Discussion

•The US prebiotic ingredients market was worth $ x million in 2014 and is expected to grow at a CAGR of x % from 2014 to 2020.
•Market growth is expected to be driven mainly by increased demand for inulin, as health conscious US consumers continue to demand functional food ingredients.
•Consumers are increasingly becoming aware of the need to reduce sugar in their diets, and as such demanding foods that are marketed for this purpose. Furthermore, this objective is becoming a collaborative effort across the food industry supply chain.
•High obesity rates have been a regularly discussed topic in America, with the Journal of American Medicine reporting that more than x % of American adults were obese in 2011 to 2012. This has led to a concerted effort from consumers to policy makers.

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