The Prebiotic Ingredients Market is estimated at USD 6.3 billion in 2022; it is projected to grow at a CAGR of 11.7% to reach USD 10.9 billion by 2027.The rise in the global population, wide use of prebiotics as nutraceutical ingredients, and increased awareness for prebiotics are key factors that are projected to drive the growth of the prebiotic ingredients market during the forecast period.
The inulin subsegment in the By type segment is estimated to account for the largest market share in the prebiotic ingredients market.
The inulin subsegment is estimated to dominate the prebiotic ingredients market. Inulin can be found naturally in chicory root, artichokes, asparagus, banana, garlic, wheat, and onions. The fiber in inulin is soluble, which means it dissolves in water. It dissolves in the stomach and then forms a gelatinous substance that’s slows digestion, increases fullness and reduces cholesterol. About 5 g–10 g per day of inulin is recommended for people with healthy digestive function; it is safe to maintain the range between 10 g–15 g per day
The food & beverage subsegment in the application segment is projected to account for the fastest growth during the forecast period.
Prebiotic ingredients are being incorporated in a wide range of food & beverage applications such as dairy products, bakery & confectionery products, cereals, meat products, sports drinks, and other food applications.
Inulin & fructooligosaccharides (FOS) are used in low-fat dairy and bakery & confectionery products such as yogurt, low-sugar ice cream, low-fat dairy desserts, fresh cheeses, milk beverages, creams, and dips to improve texture and taste.
Oligofructose is used as a sugar replacer in bread making. Gluten-free products can be made using oligofructose, which renders health benefits, aroma, volume, taste, and texture.
The other food applications of prebiotics include convenience foods, functional foods, and infant foods. Food manufacturers promote the health benefits of prebiotics, such as reduced calories, reduced sugar, and low fat, along with improving digestive health, immune system, and overall health.
The roots subsegment in the by source segment is estimated to account for the largest market share in the prebiotic ingredients market during the forecast period.
Roots such as raw chicory root (cichorium intybus), jicama root (pachyrhizus erosus), Jerusalem artichoke root (helianthus tuberosus), black salsify root (scorzonera hispanica), Andean yacon root (smallanthus sonchifolius), and burdock root (arctium lappa) have prebiotic content. Raw chicory root contains maximum prebiotic fiber, that is, inulin, among all other roots. Chicory roots have also been linked to curing pulmonary diseases or tuberculosis, cancer, cough, and wounds. It is sometimes also used as a coffee substitute.
The prebiotic ingredients market consists largely of globally established players such as Beneo (Germany), ADM (US), DuPont (US), Friesland Campina (Netherlands), Ingredion (US), Samyang Corp (South Korea), Beghin Meiji (France), Tate & Lyle PLC (UK), Yakult (Japan), Kerry PLC (Ireland), Fronterra Ltd. (New Zealand), Royal Cosun (Netherlands), Roquette Frères (France), and Cosucra Groupe Warcoing SA (Belgium). New product launches was the dominant strategy adopted by the key players, followed by expansions. These strategies have helped them to increase their presence in different regions and industrial segments.
