▶ 調査レポート

卵代替食品の世界市場:成長・動向・市場規模予測(2020-2025)

• 英文タイトル:Egg Replacers Market - Growth, Trends and Forecast (2020 - 2025)

Mordor Intelligenceが調査・発行した産業分析レポートです。卵代替食品の世界市場:成長・動向・市場規模予測(2020-2025) / Egg Replacers Market - Growth, Trends and Forecast (2020 - 2025) / D0-MOR-AP0357資料のイメージです。• レポートコード:D0-MOR-AP0357
• 出版社/出版日:Mordor Intelligence / 2020年4月20日
• レポート形態:英文、PDF、90ページ
• 納品方法:Eメール(受注後2-3営業日)
• 産業分類:食品&飲料
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レポート概要
本調査レポートは、卵代替食品の世界市場について調査・分析した資料で、卵代替食品の市場概要、動向、セグメント別市場規模、地域別分析、競争状況、企業情報、市場機会分析などで構成されています。

Market Overview
The global egg replacers market is projected to grow at a CAGR of 5.67% during the forecast period.

– Egg replacers are ingredients or a group of ingredients that work together to replicate the effect of egg in a recipe, by providing similar properties.
– Egg replacers are designed to help manufacturers overcome rising egg white costs and increase profitability by encouraging reduced egg white baked goods with better appearance and texture. Therefore, this advantage is likely to drive the market of egg replacers in the forthcoming time.
– More specifically, the liquid-based egg replacers market is expected to see a hike due to their convenient use in most applications, especially bakery.
– In spite of the benefits, many consumers are misled by the taste and reject the good side of the egg replacers. This may hinder the growth of the market to an extent.
Scope of the Report

The Global Egg Replacers market has been segmented by form into dry and liquid egg replacements. By source, the market of egg replacers is segmented as plant-based and animal-based. Based on the application, the global egg replacers can be broadly classified according to the use in bakery & confectionery, dressings & spreads, savories, sauces, and others. Also, referring to the basic ingredient presence, the egg replacers are segregated into dairy proteins, soy-based products, starch, algal flour, and others. At last, the global egg replacers market is differentiated on the basis of Geography.

Key Market Trends

The use of Plant-based ingredients in Egg Replacers is Increasing

Around the world, more and more flexitarian consumers are looking for alternatives to dairy products. Plant-based proteins are the first choice of the vegan population. The growing demand for egg replacers led to the use of Potato isolate protein that has nearly similar gel strength to an egg. Manufacturers have also come up with soy-based egg replacement systems, which tend to be hydrophilic, even more so than eggs. Thus, the required quantity of these replacers over eggs is lesser for yielding the same properties.

Asia-Pacific is the Most Rapidly Growing Market of Egg Replacers

The Asia-Pacific region is anticipated to be the most rapidly growing market over the study period, owing to the growing demand for egg replacers in Bakery and other industries, and the low cholesterol level provided by egg replacers. Due to the risk of cardiovascular diseases and growth in concerns regarding the adverse impacts of eggs, China is gladly accepting the concept of egg replacers in the recipes.

The availability of cheap raw materials and low production costs in combination with liberal regulations make the Asia-Pacific region a better place to set up manufacturing units. The producers of these egg replacers can thus provide the products at affordable prices.

Competitive Landscape

The primary motive of replacing eggs from any recipe is to remove a common allergen. Another reason why the manufacturers came up with the idea of commercializing eggs replacers extensively is that egg and egg products have had numerous supply and demand challenges over the years, and it’s always good to have a substitute than scrambling. The leading players like E.I. Dupont De Nemours and Company, Arla Foods Ingredients Group P/S, Ingredion Incorporated, Glanbia PLC, Cargill, Incorporated, Archer Daniels Midland Company, and others are coming up with their related speciality products for diverse applications.

Reasons to Purchase this report:

– The market estimate (ME) sheet in Excel format
– Report customization as per the client’s requirements
– 3 months of analyst support

レポート目次

1 INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY
3.1 Market Overview

4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter’s Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION
5.1 By Form
5.1.1 Dry
5.1.2 Liquid
5.2 By Source
5.2.1 Plant-based
5.2.2 Animal-based
5.3 By Application
5.3.1 Bakery and Confectionery
5.3.2 Dressings and Spreads
5.3.3 Savories and Sauces
5.3.4 Others
5.4 By Basic Ingredient
5.4.1 Dairy proteins
5.4.2 Soy-based products
5.4.3 Starch
5.4.4 Algal Flour
5.4.5 Others
5.5 Geography
5.5.1 North America
5.5.1.1 United States
5.5.1.2 Canada
5.5.1.3 Mexico
5.5.1.4 Rest of North America
5.5.2 Europe
5.5.2.1 Spain
5.5.2.2 United Kingdom
5.5.2.3 Germany
5.5.2.4 France
5.5.2.5 Italy
5.5.2.6 Russia
5.5.2.7 Rest of Europe
5.5.3 Asia Pacific
5.5.3.1 China
5.5.3.2 Japan
5.5.3.3 India
5.5.3.4 Australia
5.5.3.5 Rest of Asia-Pacific
5.5.4 South America
5.5.4.1 Brazil
5.5.4.2 Argentina
5.5.4.3 Rest of South America
5.5.5 Middle East and Africa
5.5.5.1 South Africa
5.5.5.2 Saudi Arabia
5.5.5.3 Rest of Middle East and Africa

6 COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill, Incorporated
6.4.2 E.I. Dupont De Nemours and Company
6.4.3 Arla Foods
6.4.4 Ingredion Incorporated
6.4.5 Glanbia PLC
6.4.6 Tate & Lyle PLC
6.4.7 Archer Daniels Midland Company
6.4.8 Puratos NV/SA
6.4.9 MGP Ingredients
6.4.10 Corbion NV

7 MARKET OPPORTUNITIES AND FUTURE TRENDS