Market Overview

The MRFR report suggests that the global market for food fortifying agents is estimated to record significant growth by the end of 2030.

Food fortification refers to adding micro-nutrients to food to enhance boosting their nutritional value. Food fortifying agents are micro-nutrients, vital trace elements crucial for the appropriate function of every body system. Food manufacturers produce it commercially to boost the nutritional value of the product and the government under public health policy that focuses on lowering deficiencies within a population. The global Food Fortifying Agents Market Size has recorded praiseworthy growth in the past few years. The market's growth is attributed mainly to the increase in the growth of the health consciousness of consumers across the globe. Furthermore, the factors such as the support of government organizations are also projected to boost the growth of the food fortifying agents market over the forecasted era.

Segment Analysis

The global Food Fortifying Agents Market Overview has been fragmented into numerous segments based on application, product type, and region.

The food fortifying agents market is divided into proteins & amino acids, lipids, minerals, carbohydrates, vitamins, and others based on product type.

The food fortifying agents market is split into infant formula, fats & oils, beverages, dietary supplements, pulses & cereals, and dairy-based on application.

Regional Analysis

The global market for food fortifying agents is examined across several regions, including Asia-Pacific, Europe, North America, and the Rest of the World.

As per the reports by MRFR, the North American Food Fortifying Agents Market is projected to secure the top position in the global market over the assessment period. The region is further divided into Mexico, Canada, and the US. The regional market's growth is attributed to the presence of health-conscious consumers.

The European food fortifying agents market will secure the second position over the assessment era. The region is further fragmented into Spain, Italy, France, Germany, the UK, and the Rest of Europe. The regional market's growth is attributed to the growing interest in personal fitness and the popularity of fortified functional food.

The food fortifying agents market for the Asia-Pacific region is anticipated to register the fastest growth over the forecasted period. The regional market's growth is accredited to the expansion of key players and the growing per capita disposable income of the population across the region. Furthermore, the rapid urbanization across the developing economies is also anticipated to boost the growth of the regional food fortifying agents market.

Competitive Analysis

The global food fortifying agents market has an incredibly competitive landscape. The players across the global market are making heavy investments to launch innovative products. With the rapid growth in the food & beverages sector across the globe, the global market is witnessing an increase in the number of acquisitions, collaborations, and partnerships. The global food fortifying agents market has prominent leaders such as The Archer Daniels Midland Company (US), Tate & Lyle (UK), Arla Foods (Denmark), BASF SE (Germany), Chr. Hansen Holdings A/S (Denmark), Incorporated (US), Döhler GmbH. (Germany), Ingredion (US), Nestle SA (Switzerland), Kerry Group Plc. (Ireland), E. I. du Pont de Nemours and Company (US), Koninklijke DSM NV (The Netherlands), Cargill, and several others.

According to the MRFR reports, the global Food Fortifying Agents Market Size is likely to attain a over USD 41. 47 Billion by the end of 2030 while flourishing at a healthy CAGR of over 16.7% during the forecasted era.

Recent Developments

February 2022 - Impact Food, a social impact start-up company based in Tallahassee, Florida, has announced the launch of whole-cut, plant-based fish that many believe to be the holy grail of analogues. The launch follows the upcoming soft launch of a plant-based tuna that imitates the taste and texture of raw bluefin utilized in poke and sushi. Regenerating the fatty, flakey, and simultaneously dense and light texture of entire fish from plants has baffled many early movers in the plant-based seafood sector.

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