Dry Cream Substitute Market Outlook:
The dry cream is made from milk & composed of high butterfat layer. The dry cream is used widely in milk products such as ice creams, yogurts, cheese, whipped toppings, etc. as well as used in bakery products such as bread, cakes, muffins. Dry creams contain a large number of fats and sweeteners. Due to the consumption of dry creams individuals can increase weight and can suffer from multiple health diseases and disorders. But due to the increasing awareness of a healthy lifestyle and nutritious food, the demand for a dry cream substitute is growing. A dry cream substitute is available in liquid as well as powder form. Dairy and nondairy products are available in dry cream substitute. A dry cream substitute is made from corn syrup solids, partially hydrogenated soy oil, sodium caseinate which is milk derivative, dipotassium phosphate, silicon oxide, artificial flavors, and lecithin. Dry cream substitutes are available at supermarkets, hypermarkets and convenience stores as well as on online stores. A dry cream substitute is recently launched product but the demand for this product is growing rapidly due to the various applications in the food industry. Increasing demand for dry cream substitute and a rising number of small, medium and large scale industries all over the world are the reasons for increasing the extensive competition in the dry cream substitute market. To nurture the position in dry cream substitute market companies are producing exclusive & uncommon products in the dry cream substitute market with enticing benefits.
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Wide Variety of Dry Cream Substitutes in Food & Beverage Industry
The number of diseases is increasing are increasing in all age groups. From young generations to old age individuals are suffering from multiple diseases and disorders such as high blood pressure, diabetes, and cholesterol, etc. Individuals are becoming health-conscious and concentering on exercising and weight management. Individuals are avoiding fat-containing food which will be the reason for their diseases and obesity. Nowadays individuals are preferring dry cream substitute which contain less amount of fats, sugar and which are more protein oriented as compared dry creams. Dry cream substitutes are widely used in the biscuits, processed cheeses, bakery mixes, glazes, cakes, confectionery coatings, sauces, yogurts, margarine, cereals, etc. The dry cream substitute has multiple applications in the food industry starting from acting as an emulsifier to serving as a thickening agent. Dry cream substitute increases the nutritional value and cooking performance of food product. A dry cream substitute is widely used in packed foods including pasta and pizza. The demand for packed food is increasing rapidly as many individuals live away from their home for education or employment. They don’t have time to cook food at home so they prefer to buy packed food which contains a high amount of nutritional values due to which the demand for a dry cream substitute is increasing rapidly.
Dry Cream Substitute Market: Regional Analysis:
North America is leading in the dry cream substitute market as the consumption of baked foods, condiments, meat is increasing in that region. The improving financial income in the Asia-Pacific is one major reason for the increasing demand for the dry cream substitute. India and China are the major contributors to the increasing growth rate of a dry cream substitute. Europe holds a major share in the dry cream substitute market. The food & beverage industry is an important asset to Europe economy as it is flourishing industry and companies are introducing innovative food applications frequently. Therefore increasing the food & beverage industry in Europe is a major reason to increase the demand for a dry cream substitute in that region.
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Dry Cream Substitute Market: Key Participants:
- Conagra Foods
- Dairy Farmers Of America
- Marron Foods
- Quality Ingredients Corp.
- MRE Foods