Global dietary fibers market is set to witness tremendous growth over projected timeframe of 2020 to 2026 attributing to growing awareness regarding human health and nutritional diet around the world. This is majorly due to increasing prevalence of diseases such as heart diseases, cardiovascular diseases, diabetes, obesity, etc., which has strongly influenced people to adopt a healthy lifestyle, complete with dietary foods and supplements.
In this regard, healthcare professionals and prominent government institutions strongly recommend daily consumption of small amounts of fiber as it can significantly improve health and alleviate the risk of developing several chronic disorders. Considering the importance of dietary fiber, the industry will experience increased product adoption over foreseeable future.
According to Global Market Insights, Inc., dietary fibers market size is projected to exceed USD 12 billion by 2026.
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Wide array of health benefits of dietary fibers
Dietary fibers have emerged as a potential solution for treatment as well prevention of various diseases which has instigated their adoption to a great extent. Fiber is basically derived from plant foods and is considered as an essential part of a healthy diet. This can be attributed to its ability to minimize cholesterol by binding with bile and driving it out of body which can help in mitigating the risk of heart diseases. Dietary fibers also enable effective regulation of blood sugar levels by slowing down digestion of food in intestines which prevents sudden rise of blood sugar level.
Other important advantages of dietary fiber include effective weight management as it helps an individual to avoid overeating by inducing the feeling of satiation. Also, it helps in relieving constipation by allowing easy bowl movement.
Heightened application of dietary fibers in food industry
Dietary fibers market is expected to register substantial gains during ensuing years owing to extensive product application in food industry. This can be credited to growing trend of health consciousness coupled with shifting consumer preference towards increasing their fiber intake through dietary means. This has urged the food companies to include these fibers as an essential ingredient in their food products which are part of daily diet such as oats, breads, breakfast cereals, noodles, pasta, etc.
Another important growth rendering factor for the market is the increasing inclination of food industry towards development of new products to effectively meet rising consumer demand. For instance, in 2017, Ingredion Incorporated announced the launch of its new product line of dietary fibers NOVELOSE™. According to the company this product is appropriate for manufactures who are involved in developing fiber rich food products which can help in weight management by reducing calories.
Burgeoning demand of dietary fiber across Europe
Europe dietary fiber industry is estimated to witness commendable growth over the forthcoming years on account of increasing consumption of fiber rich food products and supplements in the region. This is majorly due to rising cases of obesity and prevalence of chronic disorders such as type 2 diabetes, cancer, etc. in the region.
As per the estimates of the Health Survey of England 2017, over 28.7% adults in the UK are obese, whereas, 35.6% are classified as over-weight. This has encouraged residents to include fiber in their food. Some of the residents are also emphasizing on using dietary fiber supplements with appropriate guidance from healthcare providers and pharmacists.
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With regards to accelerating product demand, market players are undertaking strategic measures to expand their business in Europe and gain a competitive advantage. For instance, in 2019, Cargill announced a sizeable investment of USD 35 million to strengthen its position in European market. According to the company, this investment is aimed at adding soluble fibers to its existing portfolio of sweeteners, starches and texturizers. The company further claims that these new soluble fibers can help in minimizing the number of calories and sugar content by 30% in bakery goods, confectionery, fillings, ice cream, cereals and dairy, while maintaining the required appearance, texture and taste.
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