Pectin market poised to rise, driven by need for plant-based ingredientsDriven by the growing need for plant-based ingredients, the globalpectin marketis projected to observe significant gains over the forthcoming years. Plant-based ingredients are witnessing this upsurge since they offer immense health benefits.These were among the findings of a research report by Global Market Insights, Inc, which estimated that the global pectin market is estimated to cross $1.8 billion through 2026.Apart from plant-based ingredients, the rising demand for clean label processed and organic food owing to increasing health problems would further outline the market share. Customers have also started to keep a note of dietary recommendations due to faster shift towards preventive healthcare and lifestyle.In fact, dietary fibres are set to witness an upsurge in the market demand. This growth can be accounted to growing instances of gastrointestinal disease due to unhealthy food habits. Growing personal care expenditure would likely add up to the growth by fostering adoption of dietary fibres in people??s diets.Pectin products help to control blood sugar levels. These products also help to maintain proper bowel health. Owing to these multiple benefits, pectin products are best suited for nutritional needs, which is likely to foster their market share in the coming years.Along with health concerns, rising applications of the product in confectionery fillings and sweet would possibly augment the market outlook. Additionally, increasing usage of pectin in fruit juices and milk drinks as a stabiliser would add up to the industry expansion. Pectin helps decrease syneresis in marmalades and jams.The product also enhances the overall gel strength of jams that are low in calories. The usage of pectin provides flavour release and jelly structure to confectionery products. It also helps to stabiliae protein drinks which enhances palatability and mouth feel. The above mentioned factors would massively drive the pectin market share in the coming years.With respect to the raw material segment, apple has dominated the market outlook in recent years. The product is anticipated to witness similar growth in the forthcoming timeframe. This development is attributed to the use of apple pomace in production. Apple peel is one of the major wastes in preserve manufacturing.This peel contains about 1.3 per cent of pectin. Apple peel yields more pectin in comparison with sugar beet and citrus peels. In addition, it has better gelling characteristics, which further makes it a major raw material in the beverage and food market.With reference to geographical landscape, the Asia Pacific pectin market is predicted to observe significant growth through the forthcoming years. Rapidly transforming customer lifestyle is the key factor augmenting the market outlook in the region.In addition, the increasing demand for consumables that are organic in nature is likely to add up to the growth of the overall market trends. China would possibly lead the market expansion in the region.The country is among the largest producers of pectin. It is also observing mounting demand for health and wellness products, due to the increasingly growing middle-class population. Furthermore, the rising applications of citrus-based products in the cosmetics sector would further outline the market growth in the region.All in all, the above-mentioned factors are indicative of a massive range of opportunities for pectin market players. The competitive landscape of pectin industry is inclusive of players like such as TIC Gums, Inc, Cargill, Herbstreith and Fox, DuPont, AEP Colloids, Krishna Pectins Pvt Ltd, and CP Kelco US, Inc, among others.https://www.gminsights.com/industry-analysis/pectin-marketStatement: The above manuscript is from fnbnews. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Butter sales to grow, as demand for butter flavouring continues to riseThe butter market has witnessed significant growth in the past few years, and this growth will continue throughout the forecast period (2019-2029). The global butter market is forecasted to grow at a steady CAGR (compound annual growth rate), and the value will roughly equate to about $39 billion by the end of 2029, with the rising demand for butter flavouring.These were among the findings of the report on the butter market by Persistence Market Research.In addition to its use for flavouring in various ready-to-eat foods and drinks, butter continues to be an essential ingredients of cakes, cookies, wafers, and biscuits. Processed food manufacturers, bakery chefs, and other snack food manufacturers are experimenting with flavour profiles by infusing the inherent flavour of butter into a variety of products.Key takeaways ?C Butter market studyOrganic butter is projected to gain more traction during the forecast period 2019-2029 due to the rise in health-conscious consumers. Among all regions, the growth of organic butter is anticipated to be high in Europe and North America due to the large health-conscious demographic. This has led butter manufacturers to launch their products in these regions to gain high revenue.Lactalis S A, a leading dairy company of Europe, is offering salted organic butter and unsalted organic butter. Big companies are acquiring organic products offering firms to add organic butter in their product portfolio.In 2018, Arla Foods?? Amba (a leading company in the global dairy industry) acquired Yeo Valley, one of the largest organic butter and cheese brands in the UK.The demand for white or unsalted butter is growing in the food processing industry due to the high demand for buttery-flavoured snacks and cookies. As salted or table butter cannot be used in the food processing industry due to its high salt content, food processing companies are incorporating unsalted butter in their food products to add buttery flavours, thus boosting sales of unsalted butter.The butter market in East Asia is witnessing steady growth driven by demand from an increasingly urbanised population with higher incomes.In 2018, China was the largest importer of butter in East Asia as well as in the global market. China??s import grew by 16 per cent to about 1,47,500 tonne in 2018.Manufacturers must identify opportunities for profits in European and North American markets, as the demand for organic butter has been observed to be on a higher side in these regions.Who is winning?Global manufacturers are keen on expanding their presence in the global market, whereas regional and small manufacturers are focussing on product diversification and improving their brand awareness.Manufacturers of butter are developing market strategies in response to current trends in the market.Prominent manufacturers are emphasising on using technological advancements to produce and market their innovative butter offerings, such as flavoured butter, with garlic, curcumin, and other herbs. Strengthening their supply chain and increasing production capacity is another strategy used by leading market players.In February 2019, Graham??s Family Dairy entered a five-year partnership with Aldi (a German brand of discount supermarket chains). This partnership is expected to help the company in sales of consumer products such as butter, cheese, and milk in Scotland.In December 2015, FrieslandCampina invested $32.7 million to expand its production in its three operating companies, FrieslandCampina Cheese, FrieslandCampina Butter and Ecomel (organic dairy) in the Netherlands.Statement: The above manuscript is from fnbnews. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Coca-Cola acquires remaining stake in fairlife from Select Milk ProducersCoca-Cola now owns 100 per cent of fairlife, up from its previous 42.5 per cent minority stake. Financial terms of the transaction were not disclosed.fairlife LLC, which was launched in 2012, started with a high-protein milkshake called Core Power, and has grown to offer a broad portfolio of products in the fast-growing value-added dairy category in North America. fairlife will continue to operate as a standalone business based in Chicago.??We are excited for the next chapter of fairlife??s growth and innovation and look forward to continuing to work with our partners across the Coca-Cola system to meet fast-changing consumer needs in a vibrant category,?? Tim Doelman, chief executive officer, fairlife, said.??We set out in 2012 to harness the power and nutrition of dairy and give people great-tasting products that provide the nutrition they are looking for. Our innovative product lines will continue to grow and improve with the strength and scale of The Coca-Cola Company,?? he added.Growing categoryValue-added dairy products have been growing steadily in the United States, in contrast to the traditional fluid milk category, with great-tasting, nutrient-dense fairlife milk products playing a significant role in that growth.fairlife ultra-filtered milk debuted in 2014, and sales have grown sharply since then, with strong double-digit growth each year since its launch. According to Nielsen AMC, fairlife surpassed $500 million in retail sales last year.fairlife??s continued growth has been supported by new product innovation, ranging from delicious lactose-free, ultra-filtered milk with less sugar and more protein than competing brands, to high-protein recovery and nutrition shakes and drinkable snacks.The brand also has been supported by the reach of Coca-Cola??s US system with products distributed both through the Minute Maid distribution system, as well as by Coca-Cola bottlers across the country.In 2018, fairlife also launched in Canada and will begin local production and sourcing in Ontario in spring 2020. fairlife is also continuing to expand production capabilty in the US by complementing production in Coopersville, Michigan and Waco, Texas with a new facility under construction in Goodyear, Arizona.??fairlife is a great example of how we are continually expanding our total beverage portfolio to bring people more of the brands they love,?? said Jim Dinkins, president, Coca-Cola North America.??This agreement will help ensure that we continue to build on fairlife??s innovative history by combining their entrepreneurial spirit and innovation capabilities with the resources, reach and expertise of Coca-Cola,?? he added.Statement: The above manuscript is from fnbnews. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Increasing preference as energy-boosting supplement to stimulate anhydrous caffeine salesThe demand for anhydrous caffeine from beverage manufacturers is expected to increase owing to increasing consumption of energy drinks as well as functional beverages. In the US, 80 per cent of adults consume caffeinated energy drinks every day, and the average adult has a daily intake of 200mg of caffeine.These were among the findings of a study on the anhydrous caffeine market by Persistence Market Research, which added that it has witnessed stable growth in the past few years, which will continue over the following years. The market is set to surpass the revenues worth $1.4 billion by 2019-end.In addition to the food and beverage industry, caffeine continues to find wide application in cosmetics and personal care, pharmaceutical, and chemical industries. Though prominently used in beverage formulations, increasing consumption of anhydrous caffeine by drug manufacturers and skincare products companies will be a strong factor driving growth of anhydrous caffeine market over forecast period, 2019-2029.Key takeawaysMajority of demand for anhydrous caffeine is from the food and beverages segment, followed by the pharmaceutical segment. The food beverage segment accounts for 55 per cent of the market share in the global anhydrous caffeine market.Consumers prefer caffeine due to its enhancing performance capabilities. Usage of caffeine as a supplement is also gaining popularity due to its perceived property of enhancing energy during exercise. Anhydrous caffeine pills and gums are consumed by adults and working demographic to boost energy and develop better concentration levels.The increasing demand for anhydrous caffeine from manufacturers of dietary supplements, functional food, and in the pharmaceutical industry is anticipated to boost global demand for anhydrous caffeine. Manufacturers of anhydrous caffeine should capture profits by leveraging increasing demand from these end users to offer specific caffeine products, which can benefit them in the long run.Anhydrous caffeine market: Competitive landscapeGlobal market leaders in the anhydrous caffeine market have adopted efficient strategies to increase their presence and market shares in the global anhydrous caffeine market. Key players are investing in strategic expansion of their manufacturing facilities.Aarti Industries, a leading caffeine manufacturer from India, expanded its production capacity and almost doubled its production of caffeine.Manufacturers in the food and beverage industry are also introducing innovative caffeine-infused products to cater to the ongoing consumer trend. Such new product launches are helping manufacturers to increase their market share in the global anhydrous caffeine market.Limitless, a US-based beverage company, developed a new product line of sparkling water with the addition of caffeine. These products are available in six flavours and each contains 35mg of caffeine.Statement: The above manuscript is from fnbnews. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Model food processing policy needed for value addition to agri, says CIIThe Confederation of Indian Industry (CII) has urged the government to announce a model National Food Processing Policy, that will enable value addition to agri produce as well as generate jobs in rural areas, leading to higher rural incomes.In a pre-Budget proposal to the Government, it stated that the announcement of the formulation of a comprehensive National Model Food Processing Policy for states will help capitalise on the rich and diverse food production base of the country and catalyse investments in the sector.The recommendations read, The policy should lead to ease of doing business, alignment between the Central and state policies and procedures, empowerment of farmers and overall growth of the sector.At present, a few states have enacted their own food processing policies, while some others have food processing integrated in their industrial policy.CII has also asked the government to make available the Rs 2,000 crore fund with the National Bank for Agriculture and Rural Development (NABARD) to all the food processing units, as limiting it to a few designated food parks was the biggest hindrance in the complete utilisation of the fund.It is pertinent to mention here that a corpus fund of Rs 2,000 crore has been created under NABARD to provide affordable credit for the setting up of new food processing units or for modernisation of existing food processing units, but in designated food parks only.In its recommendations, CII stated that limiting the funding assistance only to units in designated food parks was an inhibiting factor, and added that the facility must be extended to all food processing units to create a level playing field.It also suggested that low-interest finance and other benefits of the Sampada scheme of the Ministry of Food Processing Industries (MoFPI) should be extended to industry outside Mega Food parks.It also recommended the inclusion of RoDTEP (remission of duties or taxes on export products) for agri exports. The recommendations read, The finance minister has announced the RoDTEP scheme, which will replace the existing MEIS scheme to boost Indian exports.Currently, the garment industry enjoys additional support in the form of Rebate of State and Central Taxes and Levies (RoSCTL) which was notified in March 2019 to provide refund of duties/taxes at higher rates.The press release suggested that textiles and other sectors, which currently enjoy incentives upto two per cent over MEIS will transit into RoDTEP. Agri products also require similar export incentives to be competitive and encourage exports.So it was recommended that RoDTEP rates for agri products be also fixed at two per cent higher than the current MEIS. Statement: The above manuscript is from fnbnews. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Food supply improving; Inflation to subside, states PHD Chamber chiefThe escalated inflation in the Consumer Price Index (CPI), stoked by high food inflation, is majorly attributable to the sustained cold wave in the month of December and disruption in the supply of food items. It will come down very soon, as the supply of these items is improving. This was stated by Dr D K Aggarwal, president, PHD Chamber of Commerce and Industry, in a press statement issued here yesterday.The CPI inflation grew at 7.4 per cent in December 2019 due to high inflation in vegetables (60.5 per cent).??We do not expect that the rise in inflation rate is sustainable. The average inflation should remain at around 5.5 per cent for the current financial year,?? said Dr Aggarwal.??Going ahead, we look forward to the continuation of softer stance of monetary policy by the RBI (Reserve Bank of India) to spur investments and consumption demand in the coming times,?? he added.Statement: The above manuscript is from fnbnews. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Eliminating high fat, salt & sugar top priority, doc presented to ModiUnion Ministry of Health and Family Welfare is focussing on eliminating high fat, salt and sugar, from food commonly called as HFSS or junk food. In a vision document presented before Prime Minister Narendra Modi during a review meeting recently, the MOHFW has a stated goal of moving away from HFSS foods.The review meeting was called by the PMO for listing of the priority areas for future scope of work and assessment on the on-going projects where the departmental secretaries gave presentation.The aim was to determine gap areas and remedies for same and the Ministry of Health identified 'Food Free from High Fat, Salt, and Sugar' as one of its priority focus areas.As reported earlier, the apex food regulator, Food Safety and Standards Authority of India (FSSAI) is working on labelling of food considered high on fat, salt and sugar. However, the issue became a bone of contention between the industry and the regulator and the draft notification was shelved.Further an expert committee was constituted by the Ministry of Health which submitted a report, following which the FSSAI decided to separate the regulations pertaining to front of the pack and general labelling norms.Meanwhile, the FSSAI has issued a draft notification saying that foods which are referred to as HFSS cannot be sold to school children in school canteens/ mess premises/ hostel kitchens or within 50 metre of school campus.The draft regulations have provisions about responsibilities of school authority to ensure safe food and healthy diets on school premises, promotion of safe and healthy foods in and around the school premises, food marketing and advertisement to school children, and monitoring surveillance.The draft also talks about general guidance for providing safe and wholesome food to children in which the food is divided into three categories. The Eat Adequately category, will include 70-80% food of the menu, Eat Moderately category, includes packaged food and other similar stuff to be eaten occasionally in small portions, and third category Eat Sparingly, includes HFSS food, regulations say it should be discouraged.Statement: The above manuscript is from fnbnews. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
The weird and wonderful world of hot pottingBe brave diners! Chew on crispy chicken feet, suck the goodness out of a crab claw, slurp duck blood, nibble on a tender pig kidney, frog legs or perhaps even a sea urchin ball.The weird and wonderful world of authentic Chinese cuisine, notably Dragon Hot Pot??s malatang, with its huge selection of traditional and unconventional ingredients, is thriving at their eight stores across the country.Thankfully Australian??s are embracing it with open minds and empty stomachs.Gone are the days of sticky sweet and sour pork, curry stained Singapore noodles and playing it safe with a plate of dumplings at the local Chinese restaurant. The demand for authentic Asian cuisine is growing and Australians are open to fossicking around for a variety of organ meats and pluck known commonly as offal ?C a staple in traditional Sichuan hot pot.Historically, hot pot was regarded a poor man??s broth, born on the banks of the Yangtze River by labourers who couldn??t afford prime cuts of meat. From then, the rich and flavoursome broths grew to become a strong feature in Imperial cooking and the popularity only continues to grow.Sichuan cuisine is the birthplace of many Chinese dishes that for decades have been wellreceived globally. Originating from the Southwest of China, Sichuan cuisine is known for deep, rich, hot and spicy flavours and unusual variety of shaved tongues, hearts, cartilage and tendons.Dragon Hot Pot uses Hanyuan Sichuan Mala peppers as a baseline ingredient in their broths, a favoured spice of Chinese emperors for centuries. These peppercorns are grown on a steep and picturesque Hanyuan City mountain at a high altitude of 4000 feet, which intensifies their unique flavour.Leading masters of malatang, Dragon Hot Pot are renowned for their supermarket style set up, where customers pick and choose from over 100 ingredients, fit for any appetite and the utmost intrepid and adventurous diner.The beauty of Dragon Hot Pot??s unique offering is that you can select ingredients individually, the perfect opportunity to taste test delicacies and staples of Chinese cooking, that by some cultures are considered to be taboo.While Dragon Hot Pot offers some of the most exotic ingredients you??ll find in Melbourne, there are plenty of other unusual selections, that even the most squeamish and fussy eaters will enjoy. Play it safe with chewy enoki mushrooms, chrysanthemum leaves, lotus root, hairy melon, bean curd with roe, luffa, cheesy tofu balls or if you feel brave enough to toe the line, vegetarian tripe!Statement: The above manuscript is translated by 21food. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Unconscious contamination Safe cooking of fresh meatWhen buying ingredients, we will know that we should try to choose seasonal, fresh fruits and vegetables, meat, seafood ... and so on. But after buying it home, just put it all in the refrigerator and freeze it? How to save fresh meat and cooking can prevent the contamination of the ingredients, let the following article explain briefly! First of all, fresh meat purchased in traditional markets like chicken and pork is often stained with blood and dirt, so when you take it home, you will rush to take out the meat and rinse it, but this is the most common one. The cooking is neglected, because raw meat may carry many bacteria such as Salmonella and Aspergillus, and when washing raw meat, bacteria may splash around with scattered water and stick to the periphery of the fluid table, dishes, On clothing increases the risk of bacterial infections. These bacteria may cause food poisoning such as diarrhea, gastroenteritis, etc. Therefore, the US Department of Agriculture and other organizations also recommend cooking without cleaning the raw meat. If you are worried about the surface of the meat, it is recommended to use kitchen paper towels to wipe the surface dirty and blood Remove or slightly hot with hot water. In addition, fresh meat is rich in nutrients. Because of its water activity of about 0.99, it is suitable for the growth of most microorganisms. After buying the meat, it should be packed in different categories and then stored in the refrigerator for refrigerating or freezing according to demand or labeling. Instead, it will soar in multiples) to avoid placing vegetables, seafood and meat on the cutting board at the same time, which will increase the possibility of cross-contamination between different meat and ingredients. Then, when cooking, make sure that the meat is cooked thoroughly and without blood, and that the center temperature should be above 75 ??.Statement: The above manuscript is translated by 21food. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
Health tips for bread loversBread is omnipresent in China. Whether it is in a bakery, a coffee shop, a hypermarket, etc., you can see freshly baked bread everywhere. While enjoying delicious bread, we also need to pay attention to some tips to eat healthier and happier! There are many types of bread, including toast, sweet bread, whole wheat bread, multi-grain bread, gluten-free bread, etc. Among them, whole grain bread contains a higher content of dietary fiber and minerals, which can keep us full Feeling that eating more whole grains can also reduce the risk of obesity, heart disease, type 2 diabetes, etc. In terms of food, it is recommended that when the bread is just baked, do not eat it immediately, even if the aroma is tangy. Because the bread is hot and contains a lot of carbon dioxide when fermented by yeast, it is easy to produce flatulence after eating and cause stomach discomfort. It will have better flavor when the bread is cooled down. In addition, it is not recommended to eat any kind of bread once it is burned. Not only will it have a bitter taste, the acrylamide produced by burned bread may affect health. Bread is not a staple food in large quantities in the dietary habits of Chinese people. It can be eaten daily. However, those who are prone to gout or flatulence are advised to eat a small amount or eat the next day. They should also choose bread with less oil and less calories. Finally, breads that generally do not contain fillings, such as toast, French bread, European bread, croissants, etc., and that the fillings are high-sugar or low-moisture ingredients, if you eat them within 1-3 days, It is best to keep it at room temperature of 18 ??30 ??If you want to store it for a longer time, you can choose the frozen storage method.Statement: The above manuscript is translated by 21food. If copyright is involved, or the copyright owner is not willing to publish it on this platform, please contact us. We will delete it as soon as we receive the information.
