Middle East And Africa Fruit And Vegetable Ingredients Market Size & Share Analysis - Growth Trends And Forecast (2025 - 2030)

Middle East And Africa Fruit And Vegetable Ingredients Market Trends and Insights

Growing adoption of fruit-based sugar-replacers by beverage formulators

Beverage manufacturers in the Gulf Cooperation Council are replacing high-fructose corn syrup with date, apple, and grape concentrates to meet front-of-pack labeling regulations that penalize added sugars. In 2024, Saudi Arabia's Food and Drug Authority implemented nutrient-profiling thresholds requiring beverages with more than 5 grams of added sugar per 100 milliliters to display warning labels. This has triggered a wave of reformulations among carbonated soft drink and juice producers. Date syrup, with a glycemic index of 55 to 60, enables formulators to claim it as a "naturally occurring sugar." This approach helps avoid added-sugar penalties while providing caramel notes that mask off-flavors from plant proteins. These regulatory changes are driving increased demand for naturally sweet fruit concentrates, which reduce reliance on crystalline sucrose and avoid consumer resistance to artificial sweeteners. The growing beverage manufacturing sector in the Middle East and Africa (MEA) is fueling demand for fruit and vegetable ingredients, as formulators seek low-calorie, clean-label alternatives to refined sugars in response to health trends and regulations. The General Authority for Statistics in Saudi Arabia reported that the beverage manufacturing industry generated USD 3.13 billion in revenue in 2024 ^{[1]Source: General Authority for Statistics in Saudi Arabia, "Manufacture of Beverages", stats.gov.sa}. Ingredients such as concentrates, purees, and powders derived from apples, pears, dates, and berries are effective sugar substitutes. They provide sweetness, bulk, texture, and flavor while lowering calorie content in juices, soft drinks, and functional beverages.

Growing consumer shift to clean-label and natural additives

Consumers in the Middle East and Africa are placing greater emphasis on ingredient transparency. This change is driving dairy, bakery, and confectionery manufacturers to adjust their procurement strategies. These manufacturers are increasingly choosing natural alternatives, such as anthocyanin-rich berry extracts and beta-carotene from carrot concentrates, to replace synthetic colors like tartrazine and sunset yellow. In premium retail outlets across Dubai, Riyadh, and Johannesburg, clean-label products are commanding a price premium. This trend incentivizes formulators to offset the higher costs of natural fruit and vegetable ingredients. Regulatory developments are further supporting this shift: In 2024, the UAE's Emirates Authority for Standardization and Metrology updated its additive whitelist, banning certain synthetic colorants in products targeted at children. This change effectively mandates the use of natural alternatives in items like juice boxes and dairy desserts. The clean-label trend also extends to flavor and preservation, with citrus extracts and rosemary oleoresin increasingly replacing sodium benzoate and potassium sorbate in ambient-stable beverages. The growing number of certified organic food producers in the Middle East and Africa (MEA) is encouraging consumer preferences for clean labels and natural additives. By increasing the availability of verifiable, pesticide-free fruits and vegetables, these producers are building trust in processed foods. For example, Nigeria has 706 certified organic food producers in 2024, representing 9% of Africa's total, according to the International Federation of Organic Agriculture Movement (IFOAM) ^{[2]Source: International Federation of Organic Agriculture Movement (IFOAM), "Journal of Organic Agriculture Research and Innovation (JOARI)", ifoam.bio}.

Demand for preservatives in RTE/RTC foods and beverages drives ingredient adoption

Ready-to-eat and ready-to-cook meal kits are becoming increasingly popular in urban areas across the UAE, Saudi Arabia, and South Africa, driven by the growth of dual-income households and a reduction in home cooking. To extend the refrigerated shelf life of these meal kits from 3-5 days to 7-10 days while maintaining clean-label claims, processors are turning to natural antimicrobials. Extracts from fruits and vegetables, such as cranberries, pomegranate, and beetroot, are particularly effective. These extracts, which are rich in organic acids and polyphenols, inhibit Listeria monocytogenes and Salmonella enterica at concentrations below sensory-detection thresholds. Currently, processors are incorporating these extracts into products like hummus, tzatziki, and marinated vegetables. This approach ensures microbial stability, meets food-safety audit requirements, and supports "no artificial preservatives" claims on packaging. Additionally, ready-to-eat product exporters targeting European Union markets are further motivated to adopt validated natural-preservative protocols. Higher expenditure on all food and beverage products supports the Middle East and Africa fruit and vegetable ingredients market by accelerating demand for preservatives in RTE/RTC foods and beverages, which in turn drives adoption of fruit- and vegetable-based preservative systems and related ingredients. Per capita expenditure on all food and beverage products in the United Arab Emirates was USD 16,442.7 in 2024, according to the Government of Canada ^{[3]Source: Government of Canada, "Expenditure on all food and beverage products", canada.ca}. As households allocate more budget to processed, packaged, and out‑of‑home consumption, manufacturers intensify use of preservation technologies to maintain safety, quality, and shelf life, increasing volumes of ingredient use per unit of demand.

Growth of plant-based and vegan foods

Plant-based meat and dairy alternatives are gaining popularity in the Middle East and Africa. In the UAE and South Africa, new product launches utilize fruits and vegetables to enhance color, texture, and nutritional value. For example, beetroot juice concentrate provides the red color for plant-based burger patties, while carrot fiber improves moisture retention and mouthfeel in vegan sausages. Saudi Arabia, as part of its Vision 2030 initiative, is promoting food security by encouraging alternative protein production. The Ministry of Environment, Water, and Agriculture supports this effort by offering subsidized land leases for vertical farms and processing facilities, aiming to reduce reliance on imported animal products. In 2024, Almarai, the largest dairy producer in the region, expanded its plant-based product line by introducing oat milk options with mango and strawberry purees. These products target flexitarian consumers seeking familiar flavors in non-dairy formats. The vegan food market is expected to grow at a faster rate than the overall ingredients market, as formulators increasingly recognize the functional advantages of fruit and vegetable derivatives, such as emulsification, water-binding, and color stability, over synthetic additives in clean-label formulations.

Persistent post-harvest losses in Sub-Saharan supply chains

Sub-Saharan Africa experiences significant losses in fruit and vegetable production between harvest and consumption, a problem less prevalent in developed markets. These losses weaken the economic feasibility of ingredient processing, forcing manufacturers to rely on concentrate imports from Europe and Asia. The cold-chain infrastructure in the region remains fragmented. In nations such as Nigeria, Kenya, and Ethiopia, only a small proportion of smallholder farmers have access to refrigerated transport within four hours of harvest. This delay results in enzymatic browning and microbial spoilage, rendering the produce unsuitable for premium ingredient applications. Although solar-powered cold-storage solutions, like Nigeria's ColdHubs network, are expanding, they still cover only a small portion of the national horticultural output. Consequently, a large share of crops, including mangoes, pineapples, and tomatoes, suffers quality degradation during the critical 24 to 48 hours between the farm gate and processing facilities. This deterioration reduces profit margins and limits reinvestment in advanced technologies, such as drying and encapsulation, which could enhance competitiveness against imported concentrates.

Competition from synthetic substitutes

Synthetic colorants, flavors, and preservatives continue to be more cost-effective than natural fruit and vegetable ingredients on a cost-per-function basis, exerting ongoing substitution pressure in price-sensitive segments such as carbonated soft drinks and hard-discount confectionery. In Egypt and Nigeria, formulators targeting mass-market channels focus on minimizing input costs rather than emphasizing clean-label claims, as consumers in these markets are less inclined to pay a premium for natural ingredients. Additionally, regulatory frameworks in several African jurisdictions allow synthetic additives that are restricted or banned in the European Union and Gulf Cooperation Council, reducing the compliance-driven motivation to switch to natural alternatives. By 2025, the cost gap is expected to grow further. Energy-intensive processes like freeze-drying and spray-drying are facing higher electricity tariffs, while synthetic-additive manufacturers benefit from economies of scale in procuring petrochemical feedstocks.

Segment Analysis

By Ingredient Type: Vegetables Gain Ground on Functional Benefits

In 2024, fruits accounted for 58.98% of the ingredient market share, driven by apple, orange, and mango concentrates, which dominate beverage and bakery applications. However, the segment's maturity is limiting further growth as reformulation cycles slow and price competition increases. From 2025 to 2030, vegetables are expected to grow at a rate of 5.89%. Formulators have identified that derivatives from carrots, beetroot, and tomatoes provide color stability, nutritional density, and a clean-label advantage, benefits that fruit concentrates alone cannot offer. Carrots contribute beta-carotene, delivering a natural orange color to processed cheese and margarine. Beetroot extracts add red hues to plant-based meat alternatives and strawberry-flavored dairy products, meeting the demand for heat-stable pigments essential for retort and ultra-high-temperature processing. Tomato paste and puree enhance flavor while acting as natural preservatives in soups, sauces, and ready-to-eat meals. They utilize lycopene's antioxidant properties to extend shelf life without requiring synthetic additives.

Berries, such as strawberries, raspberries, and blueberries, are capturing premium niches within the fruit category. Their anthocyanin content provides purple and red hues for confectionery and dairy products. However, high import tariffs in Nigeria and Egypt create challenges, restricting their penetration mainly to Gulf Cooperation Council markets. Pineapple and mango concentrates are gaining traction in tropical juice blends and smoothie bases, particularly in South Africa, where local production reduces freight costs and shortens lead times. Banana puree is expanding in infant nutrition and bakery applications, valued for its natural sweetness and creamy texture, which minimizes the need for added fats. Kiwi remains a niche segment, constrained by limited cultivation in the Middle East and Africa and higher raw material costs compared to apple and pear. Zucchini, butternut, and pumpkin purees are emerging in plant-based dairy and bakery products. Their neutral flavors and moisture-retaining properties make them suitable for clean-label reformulations without altering sensory characteristics.

By Form: Powders Advance on Ambient Stability and Formulation Flexibility

In 2024, concentrates accounted for 33.28% of the form-based beverage market, highlighting their significant role in beverage formulation. While liquid formats integrate seamlessly into operations, the segment's reliance on refrigerated logistics restricts its adoption in regions with fragmented cold-chain infrastructures. Advancements in spray-drying and freeze-drying are driving powder formats to a forecasted growth rate of 5.95% from 2025 to 2030, the highest among all segments. Processors and formulators are increasingly opting for ambient-stable ingredients, which reduce cold-chain dependency and expand distribution capabilities. Powders, by eliminating refrigeration requirements, offer a shelf life of 12 to 18 months under ambient conditions. This not only reduces freight and warehousing costs, due to lower water content in spray-dried concentrates, but also enhances their market viability. Additionally, encapsulation technologies are improving powder functionality by protecting volatile aromatics and bioactive compounds from oxidation and enabling controlled-release applications in beverages and confections.

Pastes and purees serve a critical role in bakery, dairy, and ready-to-eat (RTE) applications, where viscosity and particulate suspension are essential for texture and mouthfeel. However, their refrigerated shelf life of 6 to 9 months limits their distribution reach in Sub-Saharan Africa. Pieces and slices are preferred in premium yogurt, ice cream, and bakery segments. In these applications, visible fruit or vegetable inclusions not only convey quality and authenticity but also command a price premium over puree-based alternatives. Not-from-concentrate juices and extracts, while delivering superior flavor intensity and clean-label appeal, particularly for premium beverages and cocktails in Gulf Cooperation Council hospitality channels, remain niche. Their adoption is constrained by a short shelf life of 3 to 6 months under refrigeration and higher logistics costs. The shift toward powders is most evident in Egypt and South Africa, where domestic processors are increasing investments in spray-drying capacities to support export markets and reduce reliance on imported concentrates.

Note: Segment shares of all individual segments available upon report purchase

By Application: Beverages Lead Growth on Sugar-Reduction Mandates

In 2024, beverages accounted for 29.68% of the application market and are expected to grow at a rate of 6.84% through 2030, the fastest among all segments. This growth is primarily fueled by sugar-reduction mandates from the Gulf Cooperation Council and reformulation initiatives by global bottlers aiming to avoid penalties linked to front-of-pack labeling. Fruit concentrates are replacing high-fructose corn syrup in carbonated soft drinks, juice blends, and sports beverages. At the same time, vegetable extracts, such as carrot and beetroot, are being used as natural colorants, meeting clean-label requirements without triggering synthetic-additive disclosures. Confectionery products, including gummies, hard candies, and chocolate fillings, are increasingly incorporating fruit purees and powders to replace artificial flavors and colors. This shift is driven by retailer mandates in the UAE and Saudi Arabia that emphasize natural ingredients for children's products. In bakery applications, fruit pastes and vegetable fibers are being utilized to improve moisture retention, extend shelf life, and enhance nutritional profiles, addressing the growing consumer demand for whole-grain and fiber-enriched breads, cakes, and biscuits.

Soups and sauces are adopting tomato paste, carrot puree, and pumpkin concentrates as flavor bases and natural thickeners, reducing reliance on modified starches and synthetic emulsifiers to align with clean-label strategies. Dairy products, such as yogurt, ice cream, and flavored milk, are incorporating fruit pieces, purees, and concentrates to provide visible inclusions and authentic flavor profiles, with strawberry, mango, and mixed-berry variants dominating SKU assortments in Middle Eastern and South African retail markets. Ready-to-eat (RTE) products, including meal kits, marinated vegetables, and ready-to-heat entrees, are leveraging fruit and vegetable extracts as natural preservatives. This approach has extended refrigerated shelf life from 3-5 days to 7-10 days, enabling broader distribution and reducing the risk of product recalls. Additionally, smaller but rapidly growing niches, such as infant nutrition, sports supplements, and pharmaceutical excipients, are utilizing fruit and vegetable ingredients to deliver functional benefits, including vitamin fortification, flavor masking, and bioavailability enhancement.

Geography Analysis

In 2024, the United Arab Emirates (UAE) strengthens its role as a key re-export and blending hub, holding a 27.89% market share. The Jebel Ali Free Zone serves as a central hub where ingredient distributors import concentrates from Europe, Asia, and South America. These concentrates are then blended to create custom formulations for beverage and dairy manufacturers across the Gulf Cooperation Council and East Africa. Dubai's advanced logistics infrastructure, including refrigerated warehousing, bonded zones, and efficient customs processes, ensures timely deliveries. This operational efficiency reduces working-capital requirements for regional food processors. Additionally, the UAE's "Plant the Emirates" initiative, which aims to plant 100 million trees by 2030, is increasing domestic production of dates and citrus fruits. However, due to water scarcity and limited arable land, the country will continue to depend on imports for specialty fruit and vegetable ingredients. South Africa, with a 6.12% market share, is expected to grow from 2025 to 2030, driven by investments in freeze-drying and spray-drying capacities. Citrus processors in the Western Cape are implementing energy-efficient systems that enhance the color and flavor retention of lemon, orange, and grapefruit powders, which are exported to European beverage formulators.

Saudi Arabia, through its Vision 2030 initiative, is advancing its food-security strategy by heavily investing in horticulture infrastructure. The Ministry of Environment, Water, and Agriculture is leading efforts by offering subsidized land leases for vertical farms and processing facilities to reduce reliance on imported animal products and fruit concentrates. In Egypt, the New Administrative Capital project encompasses 20,000 hectares of controlled-environment agriculture zones. These zones, designed to operate year-round and insulated from Nile Delta water constraints, are set to produce tomatoes, peppers, and leafy greens. This positions Egypt as a significant regional supplier of vegetable concentrates and pastes for soup, sauce, and ready-to-eat (RTE) applications. In Nigeria, a growing population and increasing urbanization are driving demand for RTE meals and beverages. However, significant post-harvest losses reduce processor margins and increase dependence on imported concentrates, limiting the country's ability to capture value-added processing revenues.

Kenya and Ethiopia are establishing themselves as processors of citrus and tropical fruits, serving both regional and European export markets. Kenya's SM Fruit Processing and Ethiopia's Africa Juice Tropical are investing in cold-chain infrastructure and obtaining organic certifications, enabling access to premium European buyers. In Oman, Barka Fresh is expanding its date-paste production to meet the needs of the bakery and confectionery sectors within the Gulf Cooperation Council. Their proximity to demand centers in Saudi Arabia and the UAE allows them to offer shorter lead times compared to North African suppliers. However, regulatory frameworks across the region vary significantly. The UAE's Emirates Authority for Standardization and Metrology and Saudi Arabia's Food and Drug Authority enforce strict additive whitelists that favor natural ingredients. In contrast, Nigeria and Kenya allow synthetic colorants and preservatives, which are restricted in Gulf markets. This regulatory disparity creates challenges for multinational brands operating across multiple jurisdictions. For RTE exporters targeting the European Union market, compliance with the ISO 22000 food-safety management system is mandatory. This requirement incentivizes the adoption of validated natural-preservative protocols and traceability systems that document the journey of ingredients from farm gate to finished product.