Inulin Market Share, Trends, Growth and Future Opportunities 2034: SPER Market Research
Among the many plants that contain inulin, a naturally occurring dietary fiber, are chicory root, garlic, onions, leeks, asparagus, bananas, and Jerusalem artichokes. The fructose chains that make up this type of fructan end in glucose molecules. Prebiotics like inulin help the formation of good gut bacteria by fermentation in the large intestine rather than being broken down in the stomach or small intestine. Improved digestion, better absorption of calcium and magnesium, immunological support, and help with blood sugar and lipid regulation are just a few of the health advantages it provides. The food industry also uses inulin as a fat substitute and fiber enhancer.
According to SPER market research, ‘Inulin Market Growth, Size, Trends Analysis – By Source, By Form, By Application, By Sales Channel – Regional Outlook, Competitive Strategies and Segment Forecast to 2034’ state that Global Inulin Market is estimated to reach USD 3.78 billion by 2034 with a CAGR of 6.96%.
Drivers:
The market for inulin is expanding because of rising consumer awareness of intestinal health and the desire for natural, plant-based components in meals and beverages. Since inulin is a prebiotic fiber that promotes digestion and general well-being, it is becoming increasingly popular as more people look for healthier food options. Demand is further increased by the growing popularity of functional foods and the push toward clean-label products. Additionally, because of its advantages in blood sugar regulation and calcium absorption, inulin is becoming more and more popular in the pharmaceutical and nutraceutical industries. Its popularity is further fueled by the move in food manufacture toward low-fat and sugar-reduced formulas, since inulin adds sweetness and texture without adding calories. This increased trend is influenced by growing interest in vegetarian and vegan diets.
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Restraints:
Numerous obstacles could prevent the inulin market from expanding. The high expense of extracting and manufacturing inulin, which is mostly made from chicory roots and requires intricate procedures and specialized machinery, is a major barrier. As a result, inulin-based goods become more expensive to produce and are less likely to be widely used. Furthermore, supply chain volatility and uneven pricing result from the availability of raw materials being influenced by geopolitical and agricultural situations. Another challenge is consumer awareness; demand is impacted by the lack of knowledge regarding inulin’s health benefits in many emerging areas. Additionally, oligofructose and resistant starch, two substitute dietary fibers that have comparable health advantages and are frequently more affordable, compete with inulin. Europe dominates the global inulin market, primarily due to its robust production capabilities, with leading manufacturers like Beneo, Sensus, and Cosucra operating in the region. Some significant market players are Archer Daniels Midland Co, Cargill Incorporated, Sudzucker Group, Tate & Lyle PLC, DuPont, FMC Corporation and others.
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