Convenience Food/Frozen Food

  Fermentation is an age-old form of food bio-preservation, which also improves the nutritional content of foods. Non-dairy fermented beverages are those made from cereals and are particularly popular in the tropical regions. The natural microbial components are used to ferment grains such as maize, wheat, oats, barely, millet, and rye which are further heated, mashed, or filtered. These beverages include Boza, Togwa, Kvass, Amazake, Pozol, kombucha, and others.  Developed society has become more health-conscious and adaptive to healthy diets, particularly owing to the rise in obesity epidemic. This has increased the focus of consumers on functional food and beverages which are low in calories and deliver nutrition to improve health. In addition, consumers’ willingness to pay a premium price for forti?ed products have created a positive impact on the fermented nondairy market due to increase in disposable income in developing countries. Social taboo or simply personal prefere...

  Dairy free-cheese can be made from plant-based ingredients such as soybean, almond, cashew nut, peanut coconuts milk, nutritional yeast, and rice. It is available in almost every form that traditional dairy-based cheese does. It contains less fat, protein, high fiber, and other vitamin contain help to make a healthy diet plan in a regular meal. Minimally processed choices are likely healthier than high-processed products. Cheese is one of the foremost cherished dairy items over the globe, and come in almost as numerous styles and flavors as dairy cheese. COVID-19 Scenario Analysis:  The COVID-19 outbreak has caused a decline in the growth of the global industries creating a mass disruption for buyers as well as sellers. Markets and production units have been shutdown globally which has stopped the production, sale, and marketing of the product. This has also offered an opportunity for the companies to look after their supply chain relationship and business models for the fu...

According to a new report published by Allied Market Research, titled, “ Champagne Vinegar Market ," The champagne vinegar market size was valued at $21.40 million in 2021, and is estimated to reach $31 million by 2031, growing at a CAGR of 3.8% from 2022 to 2031. The champagne vinegar is produced by adding acetobacter aceti, a bacteria that converts ethanol into acetic acid, to the champagne base and then aging and fermenting it. The champagne vinegar is extremely popular in Europe, especially in France and Germany. France is the largest producer and one of the largest consumers of champagne vinegar. The associated health benefits of consuming champagne vinegar along with the texture and flavor it adds to various dishes is boosting the demand for the champagne vinegar in the restaurants, household kitchens, and foodservice industry, across the globe. According to United States Department of Agriculture, spending on food away from homes (restaurant, full-service and fast food) acc...

According to a new report published by Allied Market Research, titled, “ Cornmeal Market ," The cornmeal market size was valued at $729.40 million in 2021 and is estimated to reach $1.05 billion by 2031, growing at a CAGR of 3.9% from 2022 to 2031. The corn flour segment was the highest revenue contributor to the cornmeal market, with $276.4 million in 2021, and is estimated to reach $375.3 million by 2031, with a CAGR of 3.2%. The others segment is estimated to reach $353.7 million by 2031, at a significant CAGR of 4.2% during the forecast period. The corn flour and others segments collectively accounted for around 70.5% market share in 2021, with the former constituting around 37.9% share. The corn grits and others segments are expected to witness considerable CAGRs of 4.2% and 4.2% respectively, during the forecast period. The cumulative share of these two segments was 62.1% in 2021 and is anticipated to reach 64.2% by 2031. Request Free Sample Report:  https://www.alliedmarket...