Fat Replacers Market - Growth, Trends, and Forecast (2020 - 2025)

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.​

North America held the largest market share in the global fat replacers market. Recently, the demand for low-calorie food and beverages has grown in the region. It has been found that over 60% of Americans are cutting back on food products high in saturated fats, which is a major factor for the stable growth of the fat replacers market in the United States. ​Within Europe, the fat replacer market is dominated by the United Kingdom, followed by Germany, Russia, and others. Among other regions, Asia-Pacific is estimated to register the highest growth rate owing to the rise in population, and rising nutrition requirement per person, especially in the dairy industry, coupled with healthy dietary habits.