Global Soy Desserts Market to be Driven by Rising Prevalence of Lactose Intolerance

The global market for soy desserts is examined in a detailed market research report by Transparency Market Research. The report, titled “Soy Dessert Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 – 2019,” presents a comprehensive analysis of key market elements, major trends, and growth drivers and restraints, and provides projections for the market’s growth prospects over the coming years.

Soy is known to be a highly nutritious food product and finds acceptance in almost all cultures on a global front. In the past few years, soy milk has seen huge popularity in the lactose-intolerant population. Owing to the lower contents of fats, carbohydrates, and cholesterol as compared to dairy milk, soy milk has also become a popular choice among today’s health-conscious population.

Soy desserts, the products made from soy milk, have also gained huge popularity lately owing to the nutritional benefits of soy milk. The variety of soy desserts currently available in the market includes soy pudding, soy ice cream, a variety of soy pies, soy cheesecakes, and many other products that are entirely dairy-free.

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The soy food industry, especially the segment of soy desserts, has experienced phenomenal growth in the past few years and the market is expected to expand at a healthy growth rate over the report’s forecast period as well. In developing regions in Asia, the acceptance of soy desserts has been highly positive in the past few years. Owing to the huge population base of the region, a large share of which is accounted for by young people, the rising disposable incomes, and rising awareness about healthy eating, Asia is expected to surge ahead as an important market for soy desserts in the next few years. Countries such as Spain, Canada, and Australia are other big regional segments of the global soy desserts market.

Some of the other major factors driving the global soy desserts market are the rising population of lactose-intolerant people on a global front, especially among people of South European, African-American, and Asian origins, and the introduction of several masking and flavoring agents, which make soy products more palatable and improve their appeal among lactose-tolerant people as well. The low price of these products as compared to dairy-based products is also a major factor leading to their rising acceptance.

However, soy desserts lack one of the major ingredients of cow milk – calcium – which is why soy desserts are fortified with artificial calcium. This factor may restrain the overall acceptance of these products to a certain level on a global front.

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The report also gives a detailed overview of the competitive landscape of the global soy desserts market. Some of the key companies operating in the market are So Delicious and Turtle Mountain.

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