High Fibre Biscuits Market - Global Industry Size, Share, Growth, Trends and Forecast 2017 - 2025

Biscuits are an intrinsic snack that is consumed globally by individuals, usually with any beverage. Different age groups are speculated to like varieties of biscuits based on their age and health reasons. Children are observed to enjoy cream- filled biscuits, and this enhances the requirement for the consumer goods firms to have product variations for their target segment. Recently, healthy biscuits are in high demand due to the prevalence of health related consciousness amongst most individuals globally.

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The nutritional value of the biscuit is given more importance these days where the consumers are focusing on high-fibre biscuits and less balance the calorie intake overall. The high fibre biscuits are popularly known as digestive biscuits that initially originated in the United Kingdom and is made with wheat flour, wheat bran, sugar, salt and some raising agent. High- Fibre biscuits emphasize less on the hydrogenated fat, sugar and more on under processed barley, protein and milk. The food regulatory boards of the countries keep a check on the ingredients and manufacturing process of these products in order to prevent it from betraying its customers.

High fibre biscuits are highlighted in the food industry and are asked to be included more on our diet. There are certain drivers that are affecting the high growth of this product amongst individuals from all genres. Factors like benefiting digestive health, prevention from heart diseases, diabetes, and cancer are boosting its consumption. Moreover, due to the changing consumer lifestyle, people are consuming junk food more and in order to maintain a healthy diet and lose weight, consumers are preferring high fibre biscuits in their daily food intake. Additionally, the high nutritional value is benefiting the consumers to maintain a healthy life and have a regulative digestive system. Nevertheless, there are undoubtedly certain demerits pulling the market and discouraging its consumption. The use of good quality whole grain fibre, sweeteners and emulsifiers among others are constantly kept on a check by the food regulatory board on each nation. It is also reported that the consumption of heavy fibre foods can lead to the removal of good amount of cholesterol and reduce mineral absorption in the body. The digestive biscuits have also been reported to have 10% saturated fat from altered vegetable oils that result in the food becoming unhealthy.

The high-fibre biscuits market can be segmented on the basis of ingredient and distribution channel. By ingredients, high fibre biscuits can be further bifurcated into wheat oats, millets, corn and mixed grain. Amongst these the wheat oats and mixed grain are more popular in the developed countries like United States and United Kingdom. People in these countries consume high-fibre biscuits with cottage cheese or any beverage. Under distribution channel category, high fibre can be found in retail stores like supermarkets, hypermarkets, departmental stores and also in e-commerce platforms.

In terms of geography, high fibre biscuits market is popular in almost all countries over the world. Regions like North America, Europe, Asia- Pacific, Latin America, Middle East and Africa have succeeded in attracting the consumers for its consumption. Asia Pacific and Middle East are getting acquainted to the consumption of these healthy biscuits and learning to maintain a healthy lifestyle. Europe and North America is expected to dominate this market where countries like United Kingdom, United States, France, and Italy are heavy consumers of high fibre biscuits.

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Prominent vendors in the market for fortified wines are Kellogg Corporation (United States), The East India Company (U.K), Nestle (Switzerland), Burton’s Foods Ltd. (U.K), Lotus Bakiers NV (Belgium), United Savory Biscuit (U.K), Walkers Shortbread Ltd.(U.K), Parle (India), Britannia (India), ITC (India) are among the many other suppliers that are constantly innovating to produce varieties of high fibre biscuits.

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This release was published on openPR.