Global Dietary Fibers Market Size, Share, Growth Analysis, By Material(Fruits & Vegetables, Cereals & Grains), By Type(Soluble (Inulin, Pectin)), By Application(Food and Beverages, Pharmaceuticals) - Industry Forecast 2023-2030

Global Dietary Fibers Market size was valued at USD 6.73 billion in 2021 and is poised to grow from USD 7.35 billion in 2022 to USD 16.23 billion by 2030, growing at a CAGR of 9.2% in the forecast period (2023-2030).

Over the past few decades, a large number of research have examined the effects of dietary fibre on heart health, including its capacity to reduce blood pressure and prevent cardiovascular disease. A analysis of studies found that people who consume high fibre diets have significantly lower rates of cardiovascular disease and cardiovascular disease-related mortality. Since LDL cholesterol, sometimes referred to as "bad cholesterol," is a significant risk factor for developing heart diseases, fibre may have heart-healthy effects by reducing total cholesterol and LDL cholesterol.

Dietary fibre is predicted to have favourable growth patterns in the near future due to a number of factors, including growing consumer demand for natural food ingredients, increasing consumer awareness of the importance of sustaining health, and a host of others. Its demand is increasing as a result of technological advancements in certain manufacturing-related industries and growing consumption of dietary fibre in other industries. In the food and beverage business in countries like China, the U.K., Italy, the U.S., and others, it is projected that the rising popularity of plant-based diets will raise demand for dietary fibre.

Top-down and bottom-up approaches were used to estimate and validate the size of the Global Dietary Fibers Market and to estimate the size of various other dependent submarkets. The research methodology used to estimate the market size includes the following details: The key players in the market were identified through secondary research, and their market shares in the respective regions were determined through primary and secondary research. This entire procedure includes the study of the annual and financial reports of the top market players and extensive interviews for key insights from industry leaders such as CEOs, VPs, directors, and marketing executives. All percentage shares split, and breakdowns were determined by using secondary sources and verified through Primary sources. All possible parameters that affect the markets covered in this research study have been accounted for, viewed in extensive detail, verified through primary research, and analyzed to get the final quantitative and qualitative data.

Segments covered in this report:

Global Dietary Fibers Market is segmented based on the material, type, application, and region. Based on material, the Dietary Fibers Market is sub segmented into Fruits & Vegetables, Cereals & Grains, Nuts & Seeds and Legumes. On the basis of type, Dietary Fibers Market is bifurcated into soluble and insoluble. According to application, the Dietary Fibers Market is categorized into Food and Beverages, Pharmaceuticals, Animal Feed and others. Based on Region, Dietary Fibers Market is categorized into North America, Europe, Asia-Pacific, Latin America, and MEA.

Driver

Growing consumer knowledge and desire for dietary fibre have increased the demand for functional foods. Dietary supplements are more well-liked by consumers than other easily accessible health and nutritional supplements because they are plant-based. As a result, consumers are adding dietary fibre to their daily meals, which is driving the market's rise.

An increase in dietary supplement demand across all age groups and an increase in global disposable income are two key factors contributing to the market's expansion. Global consumers are increasingly concerned with changes to their quality of life and are paying close attention to the meals they eat. As a result of the increased demand for fortified foods from emerging regions, the dietary fibre market revenue is predicted to experience strong growth potential.

The rising popularity of bread and confectionary products is one of the primary factors fueling industry expansion. To reinforce and enhance the nutritional content of products, soluble dietary fibre is widely added in baking and confectionery.

Restraint

Dietary fibre is present in legumes, whole grains, including cereals, wheat bran, brown rice, and other foods that are connected to gluten. A common food sensitivity among modern consumers is gluten intolerance. Due to the growing number of people who are sensitive to foods containing gluten, such as wheat and other grains, the increase in demand for dietary fibre will be constrained.

The prevalence of diseases associated with gluten consumption, such as infertility, celiac disease, and neurological issues, may further hinder the market's growth. The burgeoning use of gluten-free foods due to the increasing prevalence of celiac illness may present growth hurdles for the market.

Market Trends

Recently, there has been a lot of interest in the development of food products with properties that can improve health and prevent illness. Meat products often have dietary fibre added to enhance physiological functions. The quantity and quality of meat products can also be improved by using fibres. Traditional sources for meat products additions include cereals, vegetables, and fruits. Non-traditional sources of dietary fibre include fungi and animal processing byproducts. You can use both unprocessed and processed fibre types. Various mixtures are employed in formulations right now. Any sort of dietary fibre (often with reduced fat content) can be used to make healthy meat products. In the majority of circumstances, formulations can be altered to offer further sensory and functional-technological advantages, such as better moisture binding, emulsifying ability, palatability, and colour. There are times when the flavour can also be improved.

At the moment, it's utilised more frequently for making meat products. As a result, manufacturers' products are becoming more technologically and functionally advanced. The producers of meat are also interested in increasing the output of their goods. If consumers and producers cooperate, dietary fibre use will surely improve the health of the general public. It will help to improve the functional aspects of many meat products and encourage the usage of readily accessible raw ingredients from other food industry sectors.