Market Trends of North America Collagen Industry
This section covers the major market trends shaping the North America Collagen Market according to our research experts:
Increased Application of Collagen in Dietary Supplements To Combat Arthritis
There is a shift in preference among consumers, as they chose to consume collagen in their diet, instead of injections. This change in consumer behavior is fueling the demand for collagen-based nutraceutical, and are also blended together in different food and beverage products. Collagen-based supplements are gaining popularity, especially to prevent and combat arthritis, which makes it a prime growth factor for collagen usage. The ageing population of the region seeks a variety of bone and joint health supplements for maintaining and enhancing their health and well-being. Moreover, according to the American College of Rheumatology (ACR), in 2015, an estimated 23.4 percent of adults in the U.S. had doctor diagnosed arthritis and 10.1 percent had arthritis-attributable activity limitation, while these figures are projected to rise to 25.9 percent and 11.4 percent respectively by the year 2040. Thus, the increasing prevalence of arthritis poses an opportunity for the application of collagen in dietary supplements, which is driving the maket for collagen in North America. Additionally, with this growing demand for dietary supplements, collagen is becoming a part of functional drinks for the cure of joint, muscle, and bone-related health issues, which is further propelling the collagen market growth.
Growing Demand of Collagen for Meat Processing
Collagen has been a popular processing aid among meat processors in United States, Mexico, Canada, and other regions of North America, where meat products are a popular choice of meal. According to Agriculture and Agri-Food Canada, the retail sales value of meat products is forecasted to increase to USD 3.84 billion by 2022 in Canada. Since collagen peptides, as an additive, enhance tenderness and juiciness, the two highly desirable traits that consumers seek in any processed meat products, the trend is expected to continue. Collagen also contributes to the nutritional value, flavor, and succulence of meats. Infact, it can be added to meat and meat products, either as a constituent of high-collagen peptide-based meat, or in a concentrated form (as a direct additive). In either form, collagen and its derivatives can significantly affect the processability and organoleptic attributes. Collagen peptides also significantly reduce the occurrence rate of fat caps in meat and meat products, thus aiding in its storage stability. These factors, coupled with growing meat demand is driving the market for collagen in North America.
