Global Starch Based
Fat Replacer Market is expected to display high-velocity growth in
forthcoming years. Fat replacers are got from carbohydrates which may include
gelatins, dextrins, gums and modified dietary fibers. Alternatively, they may
also be had from egg white or they may also be protein- based whey got from
milk.
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A fat replacer makes its presence felt in food as though
they are real fat and ideally a fat replacer would be the same fat content but
sans risks that goes along with it and lesser calories. Fat replacers can be
identified in baked goods, cheeses, sour cream, yogurt, margarine, salad
dressing, sauces and gravies. The growth drivers to starch based fat replacer
market includes the rising demand for low-calorie and a low-fat diet that
avoids the usual risk patterns arising out of high fat intake such as obesity,
certain types of cancer, high blood cholesterol and Coronary heart disease
(CHD). A fat-free replacer industry is counting on prolific growth with a
concentrated move on part of consumers to adopt a fat-free lifestyle. The WHO
has advised fat intake lesser than 30% of total calories and count of saturated
fat at 10% of total calories in going towards a fat-free and cholesterol-free
environment.
Restraints to the fat replacers market are the drawbacks of
taste that fat replacers have to contend with and may suppress the market in
future as well. Though most of the fat replacers are safe, the possibilities of
toxic resemblances in taste with surplus consumption like Ketogenesis could be
a sad pointer to growth of Starch Based Fat Replacer Industry.
Starch based fat replacer market can be categorized into three types namely,
carbohydrate-based, protein-based or fat-based.
Market segment by
Type, the product can be split into
• Microparticulated Starch
• Modified Starch
Market segment by
Application, Starch Based Fat Replacer can be split into
• Dairy Products
• Meat Products
• Others
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Segmentation of fat replacer market by geography includes
North America, Europe, Asia Pacific, MEA and Latin America. Amongst basic types
of fat replacer market, carbohydrate fat replacer market holds to top of the
table in market rankings accounting for a larger share. Amongst various
applications, bakery and confectionary segment consolidated its place in market
popularity. Fat replacer has a growing demand in fermented dairy products owing
to yogurt-based flavors occupying market shelves. The key industry players in
starch based fat replacer market include CPKelco, Parmaclat Canada Ingredients
and Calpro Foods.
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