NEW YORK, May 22, 2017 /PRNewswire/ --
Highlights
- The global agar-agar gum market is anticipated to reach USD
345.3 million by 2025, according to a new report by Grand View
Research, Inc.
- Shifting consumer preference towards animal-free products and
popularity of dairy-based products to maintain healthy diets has
resulted in significant market growth.
- The industry is also responsible for employment generation
especially for people dwelling in coastal villages where seaweed
collection forms an important component of their income. The
activity is crucial for rural women who do not actively participate
in mainstream fishing.
- Global agar-agar gum market was estimated at 11,236.6 tons in
2015 and is anticipated to grow at an estimated CAGR of 3.6% from
2016 to 2025.
- Squares are widely used to make confectionaries, bakery
products, desserts and other food products in the form of cubes,
since the product has the ideal firmness to hold perfect molds
- Strips or bars have also been a great alternative for gelatin
derived dairy-based products and are used by industrial
manufacturers that are engaged in producing kosher, halal, vegan
and vegetarian foodstuffs
The global agar-agar gum market is anticipated to reach
USD 345.3 million by 2025, according
to a new report by Grand View Research, Inc.
Shifting consumer preference towards animal-free products and
popularity of dairy-based products to maintain healthy diets has
resulted in significant market growth.
The industry is also responsible for employment generation
especially for people dwelling in coastal villages where seaweed
collection forms an important component of their income. The
activity is crucial for rural women who do not actively participate
in mainstream fishing.
Technological advancements have supported the industry as well,
with the introduction of metal scrapers that may be utilized to
harvest larger quantities of seaweed with less effort.
Additionally, new methods & processes have been introduced to
extract agar from seaweed along with other techniques for cleaning,
pre-treatment, filtration & gelation, and dewatering.
Agar powders occupied over 90% of the volume share in 2015.
Creative cooking methods have also paved new growth avenues for
molecular gastronomy applications, with powdered gum being
dissolved in boiling aqueous liquids to create unique dishes.
Textured foods such as pearls and spaghetti gels, along with foamed
products are important drivers for this segment.
Further key findings from the report suggest:
Global agar-agar gum market was estimated at 11,236.6 tons in 2015
and is anticipated to grow at an estimated CAGR of 3.6% from 2016
to 2025.
Squares are widely used to make confectionaries, bakery
products, desserts and other food products in the form of cubes,
since the product has the ideal firmness to hold perfect molds
Strips or bars have also been a great alternative for gelatin
derived dairy-based products and are used by industrial
manufacturers that are engaged in producing kosher, halal, vegan
and vegetarian foodstuffs
Meat is expected to increase at about 4.1% CAGR in terms of
volume. Agar fosters longer shelf life to frozen & processed
meat products, while also improving stability while treating these
products, which has led to segment growth.
Microbiological & molecular applications are expected to
remain an important segment, since the product is widely used to
stimulate bacterial development in Petro-dishes for laboratory
experiments
Asia Pacific is presumed expand
at the highest CAGR of 5.4% in terms of revenue. The product was
originally claimed to be discovered in Tarazaemon Minoya,
Japan and has become an important
ingredient in the regional food industry in recent years.
Read the full report:
http://www.reportlinker.com/p04899227/Agar-Agar-Gum-Market-Analysis-By-Product-Powder-Square-Strips-By-Application-Confectioneries-Bakery-Pastry-Retail-Meat-Microbiological-Molecular-By-Region-And-Segment-Forecasts.html
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