Citrus Pectin Market Estimates Showing Surprising Stability in key Business Segments till 2029

Fact.MR delivers vital insights on the citrus pectin market in its published report. The citrus pectin market report includes global industry analysis, size, share, growth, trends and forecast, 2019-2029.

In terms of revenue, the global citrus pectin market is projected to expand at a CAGR of more than 4% during the forecast period, owing to numerous factors, which Fact.MR offers thorough insights and forecasts in this report.

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Citrus pectin being an effective emulsification agent, is used for multiple applications, which tightly binds added or existing moisture. Citrus pectin further helps in retarding moisture migrations in a wide variety of applications such as salsa, meat/burrito filling emulsification, Alfredo sauce emulsification/thickening, and salad dressing.

The demand for clean label products has been creating significant changes in consumer buying patterns. Such products are witnessing considerable traction through adoption of citrus pectin for their moisture-associated properties.

Manufacturers who are following trends that are in alignment with consumer needs and demands, have shown to garner better brand loyalty in the long run.

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The Incorporation of Citrus Pectin in MDM Production to Boost Market Growth

Fact.MR found that during meat extension processes, the imperative need of retaining added water while maintaining its texture and edibility has fueled the demand for citrus pectin, the structural porosity of which aids in texturizing and binding water in meat processing systems. Insoluble citrus peel fibers are capable of improving the quality of mechanically deboned meat (MDM) so as to apply MDM in higher doses for creating meat blends.

Similar innovative applications of citrus pectin are being experimented with. Key players have focused their efforts to increase production capacities of citrus pectin and expansion in new regions to cater to a larger demographic. Key players have also invested in diversification of current citrus pectin portfolio to meet multiple end uses such as pet food.

Citrus Pectin as an Egg Substitute to Create an Upsurge in the Market

According to the study done by Fact.MR, allergenic nature of eggs act as a hurdle for some manufacturers in food applications. However, a new variety of citrus pectin has been developed that comprises of high pectin and acts as an egg replacer.

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Citrus pectin is typically utilized for extending the functionality of eggs rather than entirely replacing them. In combination with other hydrocolloids, citrus pectin can act synergistically in replacing an entire egg in gluten-free cakes and muffins.

A major benefit of using citrus pectin in the strategy of egg replacement is its provision of greater taste that complements other ingredients in a mixture, which might cause textural defects otherwise. The replacement of egg by citrus pectin can help to serve a larger demographic.

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This release was published on openPR.