▶ 調査レポート

麦芽成分の世界市場:成長・動向・市場規模予測(2020-2025)

• 英文タイトル:Global Malt Ingredient 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。麦芽成分の世界市場:成長・動向・市場規模予測(2020-2025) / Global Malt Ingredient Market - Growth, Trends, and Forecast (2020 - 2025) / D0-MOR-AP0573資料のイメージです。• レポートコード:D0-MOR-AP0573
• 出版社/出版日:Mordor Intelligence / 2020年4月20日
• レポート形態:英文、PDF、95ページ
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• 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、麦芽成分の世界市場について調査・分析した資料で、麦芽成分の市場概要、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 malt ingredient market is projected to register a CAGR of 7.1 %, during the forecast period.


Malt has been a primary source of brewery for decades. With the growing awareness of malt benefits, the scope of it has tapped the food industry as an additive, flavor, colorant and ingredient.

Barely is considered as the major source for malt ingredients. It is mainly used in the beverage industry, owing to its unique enzyme property.

Beverage industry is a major consumer of malt ingredients, owing to increase in alcoholic beverages demand, such as whisky, beer, vodka, scotch, and nonalcoholic beverages demand.
Scope of the Report

The global malt ingredient market is segmented by application into brewing, distilling, bakery, beverages (non-alcoholic), confectionery and others. the geographical analysis of the market is also included.

Key Market Trends

Increased Usage of Malt as a Multifunctional Alternative to Synthetic Ingredients

With the growth in demand for clean-label products being a major trend across almost all food and beverage categories, consumers, globally, are seeking food products with ingredients that are simple, natural, or clean. Malt is a key ingredient in baking formulations, as it possesses dough conditioning properties, and thus is now increasingly being substituted in place of less natural or more costly ingredients, such as synthetic dough conditioners. Moreover, malt and malt extracts are viable alternatives for natural color adjustment in baked and culinary formulations, as they exhibit their color power when diluted in a solvent. Similarly, malted rye offers a sweet, slightly tangy rye flavor, and the resulting malt flavor is especially appealing in baked goods. At the same time, it develops the dough to be softer and has more elasticity. Additionally, according to Malt Products Corporation, barley extract is a natural functional ingredient offering health benefits, including a high level of antioxidants, a strong amino acid profile, vitamins, minerals (phosphorous, calcium, and magnesium), and soluble fiber. Being high in hordenine, malt is also shown to promote cognitive function and weight management.

Europe Holds the Largest Share of the Market Share

Until the middle ages, nearly every type of malt grain was used for brewing in Germany. Among all, the most popular raw malt ingredient used is barley, followed by wheat, in the breweries. The country is emphasizing on the production and processing of malt ingredients to enhance its application base. To promote a healthy environment in terms of raw materials, institutes like the Institutes for Brewing Technology in Berlin and Weihenstephan support breeding, cultivation, and processing that provides the superlative prerequisites for the production of quality malting barley. Furthermore, Malteurop Group is an international group that anticipates the constantly evolving needs of the manufacturers by research and innovation by developing new barley varieties, new growing itineraries, new malts, and new growing areas for malting barley.

Competitive Landscape

Malt ingredients market is a highly competitive market with a few major companies holding the major market share. The increasing applications of malt is attracting more players to enter into the market. Brewing industry is the major area of application of malt ingredients. Players are also expanding their ingredient sources to enter into new applications.

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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

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 Source
5.1.1 Barley
5.1.2 Wheat
5.1.3 Other Sources
5.2 By Application
5.2.1 Alcoholic beverages
5.2.2 Non-alcoholic beverages
5.2.3 Foods
5.2.4 Pharmaceuticals
5.2.5 Animal Feeds
5.3 Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexico
5.3.1.4 Rest of North America
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 United Kingdom
5.3.2.3 Germany
5.3.2.4 France
5.3.2.5 Italy
5.3.2.6 Russia
5.3.2.7 Rest of Europe
5.3.3 Asia Pacific
5.3.3.1 China
5.3.3.2 Japan
5.3.3.3 India
5.3.3.4 Australia
5.3.3.5 Rest of Asia-Pacific
5.3.4 South America
5.3.4.1 Brazil
5.3.4.2 Argentina
5.3.4.3 Rest of South America
5.3.5 Middle East and Africa
5.3.5.1 South Africa
5.3.5.2 United Arab Emirates
5.3.5.3 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 Axereal
6.4.2 Vivescia
6.4.3 Rahr Corporation
6.4.4 Group Soufflet
6.4.5 Simpsons Malt Limited
6.4.6 GrainCorp Limited
6.4.7 Muntons PLC
6.4.8 Puremalt Products Ltd

7 MARKET OPPORTUNITIES AND FUTURE TRENDS