Global Inulin and Fructooligosaccharide Market to Expand at a CAGR of 5.7% Over 2018-2026

Albany, NY - The inulin and fructooligosaccharide market is predicted to experience growth avenues in the upcoming years. This market growth has been attributed to the significant growth in the food and beverage industry. The manufacturers from the food and beverage industry are concentrating to produce sweeteners with low calories with the use of inulin and fructooligosaccharide. Shelf-life stability, texture, and taste have been ensured while using these products in the food and beverage sector.

The inulin and fructooligosaccharide market is predicted to experience growth avenues in the upcoming years. This market growth has been attributed to the significant growth in the food and beverage industry. The manufacturers from the food and beverage industry are concentrating to produce sweeteners with low calories with the use of inulin and fructooligosaccharide. Shelf-life stability, texture, and taste have been ensured while using these products in the food and beverage sector.

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The key players around the world are taking initiatives and focusing to enhance the technology for the enhancement of the product life of inulin and fructooligosaccharide. It also finds application in dairy products, beverages, and animal nutrition. In addition to this, the regional manufacturers are providing inulin and fructooligosaccharide at a lower price to offer benefits of price to the consumers. Further, the rising demand for functional food and beverages products in the developing economies is likely to increase options for different novel entrants in the market. Thus, based on these factors the inulin and fructooligosaccharide market has been estimated to generate growth avenues in the years to come.

As per the research report by Transparency Market Research, the inulin and fructooligosaccharide market is estimated to expand at a CAGR of 6.2% and reach the valuation of US$ 81,346.4 Mn. during the forecast period from 2018 to 2026.

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As An Alternative to Traditional Sweetener Inulin and Fructooligosaccharide Estimated to Create Growth Avenues in Market

Diabetes has been one of the prominent issues that are being addressed across the world. The high fructose content of artificial sweeteners finally leads to obesity among people. This results in the rising demand for the substitute for sugar while giving consideration to after-effects of the conventional sugar and artificial sweeteners. Inulin and fructooligosaccharide serve as these alternatives to conventional sweeteners. These are organic sweeteners that have been considered the best substitute for sugar in the market. These ingredients are generally mixed with some other sweeteners in order to reduce the level of calories that are present in the sweeteners. Based on these health benefits, the inulin and fructooligosaccharide have found extensive application as the substitute for sugar for patients with diabetes.

The high-glycemic index in food products serves as the prominent cause of diabetes and heart disease. Cheese, rice macaroni, popcorn rice pasta, rice cakes, pumpkins, potatoes, rice, and white bread are some of the examples of food products with high-glycemic-index content. There are strong chances to develop diabetes and heart diseases with the consumption of these food products. But with the use of food products with inulin and fructooligosaccharide, the chances to develop these health issues can be reduced.

Some of the key players operating in the inulin and fructooligosaccharide market include The Tierra Group, The Green Labs LLC, Natura BioFoods, TrooFoods Ltd., NOW Health Group, Ingredion Incorporated, The idea Company, Sensus B.V., and Jarrow Formulas.

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Growing Use of Inulin and Fructooligosaccharide as Substitutes to Food in Processed Meat Industry Anticipated to Boost Growth Avenues in Market

The cholesterol content in different types of meat products has been a problem for consumers. According to the data provided by the UCSF Health Organization, around 3.5 oz of the skinless chicken contains around 85 mg of cholesterol. Further, 94 mg of cholesterol is contained in the 3.5 oz of the meat. Furthermore, ScienceDirect Journal has conducted a study and identified that inulin and fructooligosaccharide can be applied as the substitute to fat in the industry of meat processing through texture profile analysis and sensory analysis. So, to overcome this problem, the manufacturers from the food processing industry have started to use inulin and fructooligosaccharide as fat substitutes. These ingredients are helpful to reduce the cholesterol content in meat and work as a substitute for fat. Thus, based on these, the inulin and fructooligosaccharide market has been estimated to experience significant growth prospects in the market.

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