Tthe Global Food Inclusions Market is accounted for $12,507.44 million in 2020 and is expected to reach $25,851.25 million by 2028 growing at a CAGR of 9.5% during the forecast period. Increasing demand for specialty food and processed food, increasing disposable income and expanding choices of consumer taste are driving the market growth. However, high price of the end product is hampering the growth of the market. Some of the key players profiled in the Food Inclusions Market include Cargill Inc, Sensory Effects Flavor Company, Archer Daniels, Midland Company, Barry Callebaut AG, Nimbus Foods Industries Ltd , Puratos Group, Georgia Nut Company, Inclusion Technologies, FoodFlo International, ADM Company, Taura Natural Ingredients, Pecan Deluxe Candy Company, Sensient Colors LLC and Frutarom.
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Flavors Covered:• Savory• Fruit Flavors• Dairy Flavors
Types Covered:• Chips and Chunks• Seeds• Flavored Sugar & Caramel• Herbs and Spices• Other Types
Forms Covered:• Liquid• Solid & Semi-Solid
Applications Covered:• Processed Dairy Products• Beverages• Bakery Products• Cereal Products, Snacks, and Bars• Chocolate & Confectionery Products• Frozen Dessert Foods• Other Applications
The Global Food Inclusions Market is majorly driven by expanding choices of consumer taste increasing demand for specialty food and processed food and increasing disposable income of consumers. The chocolate & confectionery products segment is growing at a highest CAGR as the usage of chocolate related food inclusions on most of the chocolate products gives a glossy look to them as well as enhances the qualitative properties for products. Asia Pacific dominated with a significant market share due to the factors such as the growing popularity for healthy snacking over fatty food products as well as technological advancements, especially in China and Japan.Europe market is growing at a highest CAGR due to the well-established food based industries and presence of major food inclusions manufacturers coupled with growing innovation in the food industry.
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