Konjac Market Projected To Grow At A Significant CAGR By 2030 | NOW Foods, Slendier, Zeroodle.

Konjac market generated $922.5 million in 2020, and is projected to reach $1.80 billion by 2030, witnessing a CAGR of 7.1% from 2021 to 2030.

Konjac products are also becoming more popular because to their prebiotic characteristics, which aid in the improvement of intestinal functioning, integrity, and immune system. Konjac has thickening, stabilizing, food gelation, and emulsification capabilities in addition to its health advantages.

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Increased consumer health consciousness, rise in demand for digestive supplements, surge in demand for weight loss supplements, and increase in R&D activities drive the growth of the global konjac market. Moreover, growth and developments in konjac products present new opportunities in the upcoming years.

Konjac is a plant that comprises of a starchy root called corm that is high in glucomannan, a type of die tary fiber. The dried corm of the konjac plant contains around 40% glucomannan gum, which is used as a die tary supplement and in high-fiber flours and jellies. Konjac is high in fiber and low in calories and glutin, making it an excellent diet food. Because of its high thickening and emulsifying properties, konjac containing glucomannan is commonly used as a food additive in products such as fruit juices, jams, pasta, noodles, and others, as well as a nutritional supplement for preventing various health problems such as obesity, high cholesterol, constipation, diabetes, acne, and others.

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Consumers nowadays are particularly concerned about their health and, as a result, are very selective about the food products they consume. Konjac fibers have been utilized as a traditional medicine in the APAC region for many years. Konjac food products, including Konjac flour, pasta, noodles, fruit jelly, and others, provide numerous health benefits, including diabetes management, weight loss, cholesterol control, constipation, detoxification, cough, and acne.

Konjac powder is frequently used as a vegan substitute for seafood. Konjac flour is predicted to rise rapidly over the forecast period due to its expanding application scope in the food and beverage and medicinal industries. Given these diverse features and benefits, Konjac's commercial potential is anticipated to be enormous.

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For the sake of the analysis, the konjac market is segmented on the basis of product type, end use industry distribution channel, and region. By product type the market is classified into gum, flour, die tary fiber, and sponge. By end use industry, the market is categorized into food, pharmaceutical, and cosmetic. By distribution channel, the market is divided into hypermarkets/supermarkets, specialty stores, online channels, and others. By region, the market is studied across North America, Europe, Asia-Pacific and LAMEA.

Leading players of the global konjac market analyzed in the research include Hubei Yizhi Konjac Biotechnology Co. Ltd, Shanghai Brilliant Gum Co. Ltd, Ishibashiya Konjac Company, Baoji Konjac Chemical Co. Ltd., NOW Foods, Slendier, Andi-Johnson Group, The Konjac Sponge Company, NAH Foods Ltd, and Zeroodle.

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