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Market Research Report
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389838

North America Food Coating Ingredients Market Growth, Trends and Forecasts (2020 - 2025)

Published: | Mordor Intelligence Pvt Ltd | 80 Pages | Delivery time: 2-3 business days

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North America Food Coating Ingredients Market Growth, Trends and Forecasts (2020 - 2025)
Published: June 1, 2020
Mordor Intelligence Pvt Ltd
Content info: 80 Pages
Delivery time: 2-3 business days
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  • Description
  • Table of Contents
Description

The North America food coating Ingredients market is forecasted to witness a CAGR of 4.89% during the forecast period (2020 - 2025).

  • The enormous fast food industry in North America demands a large number of coated food ingredients. As the coating of food commodities helps to address the growing need of increasing the shelf life amidst increasing food trade, enhancing the organoleptic attributes, and maintaining the overall quality. Thus, driving the market forward.
  • The North American region is expected to dominate the food coating ingredients market during the forecast period, owing to the superior food coating technologies and utilizisation of automatic equipment for coating food ingredients. Consumers in the US and Canada majorly consume salty snacks such as potato chips, which need dry coating. Apart from this, these countries consume frozen food that requires a coating for extended shelf life. Thus, increasing the application of food coating ingredients further in the North America.

Key Market Trends

Increasing Application for Compound Chocolate in the North American Market

The global retail sales of chocolate are increasing, and the United States is expected to be one of the leaders in the market, in terms of absolute consumption during the forecast period. Therefore this factor is expected to increase the application of coating ingredients such as cocoa and chocolates, particularly the compound chocolate in the market, as it leverages the benefits of low production cost and increased functionalities in the final products thus, driving the North American food coating ingredients market. ​

The raw materials play a key role in gaining higher revenue in the compound chocolate market. Vegetable fats, which are the raw materials used in the production of compound chocolate, are far less expensive than cocoa butter. Thus, manufacturers prefer to use compound chocolate over regular chocolate to reduce their overall production costs, thereby increasing the overall share for cocoa and chocolates in the coating ingredient market in North America.

Increasing Demand of Fats and Oils in Mexico Driving the Market

The increasing demand for fats and oils in Mexico is primarily driven by the growth in the livestock sector and stable population growth. Thus, oil manufacturers are expanding their production facility in Mexico to cater to the growing demand.​ For instance, Cargill recently invested 16 million USD to launch a new production line of soybean and other oils in Hidalgo, Mexico, to placate food industry requirements in the country. ​Therefore, this factor is expected to facilitate the increase in the application of food coating ingredients such that fats and oils in Mexico further.

Competitive Landscape

The market is highly competitive due to the presence of global as well as regional players in the North America food coating ingredients market. However, these companies are strategically expanding their presence and entering in partnerships with local players to increase market penetration. Cargill, Archer Daniels Midland Company, Barry Callebaut etc., are some of the major players operating in the market.​

Reasons to Purchase this report:

  • The market estimate (ME) sheet in Excel format
  • 3 months of analyst support
Table of Contents
Product Code: 49171

Table of Contents

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 Type
    • 5.1.1 Sugars and Syrups
    • 5.1.2 Cocoa and Chocolates
    • 5.1.3 Fats and Oils
    • 5.1.4 Spices and Seasonings
    • 5.1.5 Flours
    • 5.1.6 Batter and Crumbs
    • 5.1.7 Others
  • 5.2 By Application
    • 5.2.1 Bakery
    • 5.2.2 Confectionery
    • 5.2.3 Breakfast Cereals
    • 5.2.4 Snack
    • 5.2.5 Dairy
    • 5.2.6 Meat
    • 5.2.7 Others
  • 5.3 By Country
    • 5.3.1 United States
    • 5.3.2 Canada
    • 5.3.3 Mexico
    • 5.3.4 Rest of the North America

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 Bunge Limited
    • 6.4.3 Archer Daniels Midland Company
    • 6.4.4 PURATOS GROUP
    • 6.4.5 Barry Callebaut
    • 6.4.6 Blommer Chocolate Company
    • 6.4.7 Clasen Quality Coatings, Inc.
    • 6.4.8 Baron Spices & Seasonings

7 MARKET OPPORTUNITIES AND FUTURE TRENDS