Prebiotic Ingredients Market

According to a research report "Prebiotic Ingredients Market with Covid-19 Impact by Type (Oligosaccharides, Inulin, & Polydextrose), Application (Food & Beverage, Dietary Supplements, & Animal Feed), Source, Brand, Functionality, Bacterial Activity and Region - Global Forecast to 2027" published by MarketsandMarkets, the market for prebiotic ingredients 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 trend of “general wellbeing” is the key factor encouraging market growth for prebiotic ingredients. Prebiotic ingredients have increasingly found their way into new product launches like snacks or functional beverages, catering to consumer needs for healthy RTD and RTE products.

Formulators in the industry are constantly tweaking product formulations to encourage new delivery formats which cater to consumer needs around health, taste, and convenience. Factors such as carbohydrate consciousness and inclination towards a ketogenic diet provide a robust platform for the growing prebiotics market.

Supply-side push: Production expansion of inulin boosting the market growth

The growth premises for the inulin segment is rapidly expanding. The versatility of ingredients like inulin and GOS has made them an ideal space for experimentation. Inulin occupies a higher market share owing to its commercial benefits. Its extraction from chicory roots is viable due to the high yield of the generated residues (concentrations ranging between 90%-98%) from the agricultural cultivation of chicory. Due to its cheaper availability of raw materials and lower processing costs, inulin-based products are more frequent on the market shelves today. Easier sourcing of raw materials for the extraction of inulin has contributed to a higher market share and faster growth rate. Chicory roots, the major source of inulin, are widely cultivated across the globe.

Furthermore, the increasing value of inulin-based products and a higher ROI for farmers have paved the way for an increase in arable land for inulin. Inulin has also demonstrated fewer production barriers for manufacturers as it can be easily incorporated into processing finished food products without altering their taste and texture. This has also led to more product launches with inulin as the key ingredient. As the application of inulin is branching into new territories, leading players such as Sensus and Beneo expanded their production capacity for inulin in 2021. These expansions have significantly boosted the volumes for inulin, laying out a clear path for growth for the prebiotic ingredients market.

By source, the roots segment is projected to account for the largest market share in the prebiotic ingredients market

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 a higher prebiotic content. Raw chicory root contains maximum prebiotic fiber, and 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. Abundant availability and higher yield from roots have contributed to a higher global market share.

The food & beverage segment by application is projected to account for the largest market share of the prebiotic ingredients market over the forecast period.

Prebiotic ingredients can be easily incorporated into daily diets through dairy, bakery, meat, cereal, and confectionery foods; they do not change the texture or taste of these products when used as an additional ingredient.

The regular consumption of prebiotics increases immunity & reduces risks of certain diseases and conditions such as diarrhea, osteoporosis, obesity, cardiovascular diseases, and colon cancer. An increase in the healthy snacking trend has paved the way for the emergence of a variety of food products incorporated with prebiotic ingredients in the market, which has grabbed consumer attention.

The role of prebiotic ingredients in the development of cognitive functions in the pediatric population has also spurred its demand in the infant nutrition category. Moreover, the senior population is also exploring natural options in food to boost immunity and recover from other disorders, which has supported its demand in the clinical nutrition category.

The incorporation of prebiotics in the functional foods category is driving the market growth

The trend of incorporating prebiotic ingredients in functional food & beverages is currently hot among formulators. Growing health consciousness has enabled consumers to switch from a daily meal to a prebiotic-fortified alternative, paving the way for developing new and innovative products on the market shelves.

Prebiotic ingredients are also being incorporated into the bakery and confectionery items to cater to consumer needs for indulgent delivery. Consumers are increasingly relying on savory foods, which also render gut-health benefits. This trend supports the consumption of prebiotic-based functional foods such as baked goods and chocolates. In terms of formulation innovation in the functional food category, the development of prebiotic products demonstrates the same efficacy in lower dosages.

The Asia Pacific is projected to witness the highest market growth.

The Asia Pacific region is currently the second-largest market for prebiotic ingredients, followed by Europe. It is also projected to be the fastest-growing market with a CAGR during the forecast period. The growth in this region is attributed to the rapid economic growth, which is driving the demand for quality food & beverage and feed, especially in China, India, Malaysia, Indonesia, Singapore, and South Korea, which, in turn, drives the demand for nutrition fortified or functional food products. Increasing expenditure on sports nutrition and general wellbeing has also promoted the demand for prebiotic ingredients in this region.

Key Market Players

Key players in this market include 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), Cosucra Groupe Warcoing SA (Belgium), Taiyo International Inc. (US), Alland & Robert (France), Nexira (France), Prenexus Health (US), Vitalus Nutrition Inc. (Canada), and Clasado Ltd. (UK). The prebiotic ingredients market is consolidated as some global companies own larger production facilities and supply most of the prebiotic ingredients to consumers across the globe. Multiple companies are patenting their technologies and launching new products in the market. These technologies are majorly focused on developing prebiotic ingredients from unconventional sources, such as non-GMO plants and fruits & vegetable wastes.

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