Eggless Mayonnaise Market Growth, Trends and Value Chain, Forecast 2017-2027
Mayonnaise is a condiment that is used to influence or enhance the flavor of many foods across the world. Traditionally oil, egg yolk and vinegar or lemon juices are used as the base ingredients in preparing mayonnaise, wherein the emulsifying properties of egg yolk stabilize the oil and water emulsion. Eggless mayonnaise is a variant to this traditional variety and uses emulsifying agents such as soy protein in the place of egg yolk.
The increasing popularity of eggless mayonnaise is a result of various factors primary of which is the dietary shift towards plant-based products away from animal-derived products. This shift is prominent in the developed regions and is an extension of the growing health consciousness among consumers.
The more healthy nature of the eggless mayo can be demonstrated by the fact that eggless mayonnaise contains approximately 19% lesser calories than normal mayonnaise. This reduction in calorie content is significant due to the increasing consumer focus on controlling lifestyle diseases and in weight management.
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The other important factor that governs the market is the increasing number of vegans across the world. As per the surveys of the vegan society, the numbers of vegans in U.K. have increased by over 360% during the 2006-2016 period. This increase is not a random phenomenon but is complemented by increases across the world, with vegan-based products considered a mainstream trend in certain regions.
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The eggless mayonnaise market also faces certain regulatory restrictions. These regulations are mainly centered over the legal definition of the word mayonnaise and inclusion of egg. For instance, FDA issued a warning letter to Hampton creek, which is a major eggless mayonnaise manufacturer, that its product cannot be called as mayonnaise since it does not contain egg. Despite the fact that the FDA later withdrew this restriction, the confusion over the terminology is a drawback for the market.
The eggless mayonnaise market can be segmented on the basis of ingredient type, packaging and distribution channel.
On the basis of the ingredient type, the market is segmented into soy protein, pea protein, and others. Several popular and emerging brands use pea protein as an emulsifying agent in the place of egg yolk. The rapidly increasing demand for soy-based products is expected to drive the market in a significant fashion. On the basis of packaging type, the market is segmented into glass jars, plastic containers, and pouches. The growth and size of each of these segments is a function of the region in which they are marketed, the convenience offered and the relative pricing.
On the basis of the distribution channel, the market is segmented into hypermarkets/supermarkets, convenience stores, online and others. The hypermarket/supermarket segment occupies the major market share and is expected to show robust growth, especially in the developing regions. Several convenience and whole-foods stores are also expected to show strong growth given the vegan/vegetarian nature of the product.