全球香蕉粉市場（2023-2030）：規模、佔有率、成長分析以及按特徵（有機/傳統）/型態（成熟/未成熟）預測

Global Banana Flour Market Size, Share, Growth Analysis, By Natural(Organic and Conventional ), By Form(Ripen and Unripe) - Industry Forecast 2023-2030

出版日期: 2023年09月12日 | 出版商:

SkyQuest | 英文 157 Pages | 商品交期: 3-5個工作天內

價格

簡介目錄

全球香蕉粉市場規模預計將從2021年的8,035.7億美元成長到2022年的8,590.2億美元，預測期內年複合成長率為6.9%，到2030年將達到1,3703.9兆美元。預計將成長到美元。

全球香蕉粉市場正在穩步成長，因為它作為無麩質和營養替代在各種食品中越來越受歡迎。這種由綠色香蕉製成的多功能粉末具有健康益處，包括高含量的抗性澱粉，可用途各種烘焙產品、嬰兒食品和營養補充。消費者對天然植物來源的需求不斷成長正在推動市場擴張。隨著永續生產實踐變得更加重要，北美和歐洲等地區正在廣泛採用。

促進因素

隨著對健康和福祉的關注，消費者擴大尋求更健康的食品替代。香蕉粉被認為是一種天然無麩質成分，富含抗性澱粉、膳食纖維和必需營養素，越來越受到意願健康的人們的歡迎。香蕉粉的需求激增是由於其潛在的健康益處，包括改善腸道健康、支持體重管理和調節血糖值，刺激了其在各種食品和飲料中的應用。它正在發生。

阻礙因素

香蕉粉市場的成長受到綠色香蕉品種產量有限的挑戰，這些綠色香蕉品種不適合直接消費。天氣模式、疾病爆發和市場需求等要素也限制了這些香蕉的供應。

市場趨勢

隨著消費者對無麩質和無穀物食品的偏好不斷增加，香蕉粉正成為小麥粉等傳統產品的可行替代。對於乳糜瀉、麩質不耐症患者和尋求多功能麵粉替代的人來說，無麩質和無穀物香蕉粉已成為一個有吸引力的選擇。

本報告調查了全球香蕉粉市場，並提供了市場概況、市場各種影響因素分析、技術和創新趨勢、法律制度、市場規模趨勢和預測，以及按各個細分市場和地區進行的細分。競爭形勢、主要企業概況等

市場概況
市場規模
市場動態
- 促進因素
- 機會
- 抑制因素
- 任務
關鍵市場洞察
- 技術分析
- 價格分析
- 供應鏈分析
- 價值鏈分析
- 市場生態系統
- 智慧財產權分析
- 貿易分析
- 啟動分析
- 原料分析
- 創新矩陣
- 研發線產品分析
- 總體經濟指標
- 重點投資分析
- 關鍵成功要素
- 競爭程度
市場動態及前景
- 市場動態
  - 促進因素
  - 機會
  - 抑制因素
  - 任務
法規狀況
波特的分析
Skyquest 對未來顛覆的獨家見解
全球香蕉粉市場：依特徵
- 市場概況
- 有機產品
- 常規產品
全球香蕉粉市場：依型態
- 市場概況
- 成熟的香蕉
- 未成熟的香蕉
全球香蕉粉市場：按地區
- 市場概況
- 北美洲
- 歐洲
- 亞太地區
- 拉丁美洲
- 中東/非洲
競爭形勢
- 前5名企業對比
- 主要企業市場地位
- 主要企業的招募策略
- 關鍵成功策略
- 近期市集活動
- 主要企業市場佔有率
- 主要企業簡介
- Zuvii
- International Agriculture Group
- Diana Group
- Stawi Foods and Fruits Limited
- Ingleton Company LLC
- Pereg Gourmet
- Nutryttiva Alimentos Ltda
- Barely Bread
- KADAC Pty Ltd
- WEDO Banana Flour
- NuNaturals
- Banana Flour Manufacturers Ltd.
- ADM Wild Europe GmbH & Co. KG
- Naturkostbar AG
- Banafood Services
- JAB Dried Banana Flour
- Cambrian Solutions Inc.
- Iban Int. Ingredients
- HE Beasley & Co.
- Diana Food
- Queen Anne's Lace
- Earth's Choice BV

簡介目錄

Product Code: SQMIG30H2096

Global Banana Flour Market size was valued at USD 803.57 billion in 2021 and is poised to grow from USD 859.02 billion in 2022 to USD 1370.39 billion by 2030, at a CAGR of 6.9% during the forecast period (2023-2030).

The global banana flour market is experiencing steady growth due to its rising popularity as a gluten-free and nutrient-rich alternative in various food products. This versatile flour, derived from green bananas, offers health benefits like high resistant starch content. Its applications span bakery goods, infant food, and dietary supplements. Increasing consumer demand for natural, plant-based ingredients fuels market expansion. Regions such as North America and Europe are witnessing significant adoption, while sustainable production practices also gain importance in the industry.

Top-down and bottom-up approaches were used to estimate and validate the size of banana flour and to estimate the size of various other dependent submarkets. The research methodology used to estimate the market size includes the following details: The key players in the market were identified through secondary research, and their market shares in the respective regions were determined through primary and secondary research. This entire procedure includes the study of the annual and financial reports of the top market players and extensive interviews for key insights from industry leaders such as CEOs, VPs, directors, and marketing executives. All percentage shares split, and breakdowns were determined by using secondary sources and verified through Primary sources. All possible parameters that affect the markets covered in this research study have been accounted for, viewed in extensive detail, verified through primary research, and analyzed to get the final quantitative and qualitative data

Segmental Analysis

Global Banana Flour Market is segmented on the basis of end use, distribution channels, natural, form, processing and region. By end use, the market is segmented into food industry, beverages, retail/ household, and others. By distribution channels, the market is segmented into the direct and indirect. By nature, the market is segmented into organic and conventional. by form, the market is segmented into ripen and unripe. By processing, the market is segmented into freeze dried, spray dried, sun dried and others. By region, the market is divided into North America, Europe, Asia Pacific, Middle East and Africa, and Latin America.

Drivers

With a rising emphasis on health and well-being, consumers are increasingly in search of healthier food alternatives. Banana flour, recognized as a natural and gluten-free ingredient boasting high resistant starch content, fiber, and essential nutrients, is garnering favor among health-conscious individuals. The surge in demand for banana flour can be attributed to its potential health advantages, including enhanced gut health, support for weight management, and regulation of blood sugar levels, thereby fueling its incorporation into diverse food and beverage applications.

Banana flour's versatility shines through, allowing it to be seamlessly integrated into a broad spectrum of food and beverage applications, ranging from bakery and confectionery to infant food and dietary supplements. Functioning as a versatile ingredient, banana flour lends desirable properties such as viscosity, texture, and flavor enhancement, making it a favored choice in the food and beverage industry. The escalating use of banana flour across various food applications is propelling the overall demand for this sought-after ingredient.

Restraints

Constraints on Market Expansion Due to Restricted Banana Flour Production and Supply

The growth of the banana flour market is impeded by its constrained production in contrast to other flour types. This is due to the necessity for specific green banana varieties unsuitable for direct consumption. Various factors, including weather patterns, disease outbreaks, and market requirements, may limit the availability of these bananas. Consequently, the limited production and supply of banana flour could lead to elevated prices, posing a hurdle to its widespread adoption in certain markets.

Market Trends

As the consumer preference for gluten-free and grain-free items continues to rise, banana flour is emerging as a viable substitute for conventional flours such as wheat. With its inherent lack of gluten and grains, banana flour becomes an appealing choice for individuals dealing with celiac disease, gluten intolerance, or those seeking diverse flour alternatives. The growing request for gluten-free and grain-free items is propelling the incorporation of banana flour across a range of food and beverage uses.