Synthetic polymers generated from glucose such as polydextrose are becoming increasingly common in the food industry. Our bodies benefit greatly from a diet high in fibre.
It’s important to know that there is a difference between soluble fibre, which is a bulking agent, and insoluble fibre, which sweeps our digestive tract clean.
It takes a long time for polydextrose, because of its complex structure, to reach and break up in the intestines. An improved digestive system can be achieved by feeding the healthy bacteria in your intestines.
There will be a 5.4 percent CAGR in the worldwide polydextrose market from 2020 to 2025.
The market is primarily driven by the increased application of polydextrose in bakery and confectioneryproducts, supplements, beverages, sauces, and others, owing to its inherent properties like low calorie, odorless, and solubility among others.
The market is also driven by the increased applications of polydextrose as a humectant, stabilizer, and thickener, in bakery and confectionery products, beverages, yogurts, salad dressings and others. Also, with the rising number of diseases like obesity, diabetes and others, the use of polydextrose has increased in functional edible products as it is high in fiber and is low in calories.
However, the availability of a large number of ingredients, such as gelatin and stevia among others, which can be used as a replacement of polydextrose, is expected to lower the market share. The presence of a large number of substitutes is expected to pose a threat to polydextrose manufacturers by lowering its bargaining power
According to form and application, the polydextrose market is divided into several submarkets. Segment growth helps you analyse niche pockets of growth and strategies to approach the market and determine your core application areas and the difference between your target markets.
The polydextrose market is subdivided into powder and liquid forms based on the type of product.
Depending on the end use, the polydextrose market is divided into nutritional foods, breakfast cereals, snacks and bars, bakery and confectionary, beverages and dairy drinks, desserts and ice creams and more. It also includes cultured dairy and dairy products.