Fat Replacers Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Market Overview

The global fat replacers market is projected to grow with a CAGR of 6.23% during the forecast period (2020 - 2025).

• Chemically, fat replacers resemble fats, proteins, or carbohydrates. The rising awareness regarding health issues among consumers is making them change their dietary habits and eat less amount of fat. Therefore, owing to these reasons, fat replacers have a huge market opportunity. At present, fat replacer is a boon for society, as the high fat intake can lead to obesity and cause cancer, high-blood cholesterol, or coronary heart disease.
• Due to the ongoing COVID-19 pandemic, consumers are getting more conscious regarding healthy diet, hence increasing inclination toward low fat or fat-free food products, provides a lucrative opportunity for the key players to innovate in the product type as well w=as in I ingredients in order to capture health-conscious consumer base.

Scope of the Report

A fat replacer market is segmented by source, which includes plant and animal sources. By type, the market is segmented into carbohydrate, protein, and lipid, fat replaces. Based on form, the market is segmented into liquid and powder. By application, the market is segmented into bakery & confectionery, beverages, processed meat, and convenience foods. Moreover, the study provides an analysis of the flat replacer market in the emerging and established markets across the globe, including North America, Europe, Asia-Pacific, South America, and Middle East & Africa.

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Key Market Trends

Carbohydrate-based Fat Replacers Hold the Largest Market Share

In the market studied, the carbohydrate-based fat replacers segment retains its position at the top of the market and accounted for a market share of about 58% in 2016. Carbohydrate-based fat replacers help retain texture, moisture, viscosity, and provide mouth-feel and continue to lead the market because of its status as US FDA recognized GRAS substances. Cellulose (Avicel® cellulose gel, MethocelTM, Solka-Floc®) can replace some or all of the fat in dairy products, sauces, frozen desserts, and salad dressings. Finely ground micro-particles of cellulose provides a non-caloric network with smoothness and flow properties similar to fat. Fiber-based products, such as guar gum, locust bean, xanthum gum, gum arabic, pectins, and carrageenan have virtually no calories. They provide a thickening or gelling effect and promote a creamy texture within the food. Gums, KELCOGEL®, KELTROL®, SlendidTM, can be used in reduced-calorie and fat-free salad dressings. They can also be used to reduce the fat content in formulated foods such as processed meats and desserts.​

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