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Aerated Confectionary Market– Applications, Share, Outlook & Forecast from 2017 to 2024

Author: Rohit Punetha
by Rohit Punetha
Posted: May 19, 2017

Global Aerated Confectionary Market size is likely to register considerable growth rate between 2017 and 2024. The growth is associated with health benefits offered by these products as compared to normal confectionary products.

Aerated confectionary products are basically aerated gel products, it contains combination of carbohydrates, sugar and several types of flavors, colors, whipping agents, stabilizing agents, and glucose syrups. Aeration of confectionary items provides the benefits of reduced sweetness, decrease in cold flow & stickiness, higher stability, reduced density, and increased volume. The process makes product less satiating and improves overall appeal and flavor of the confectionary item. These advantages provided by aeration process is anticipated to develop aerated confectionary market in forecast period.

Aeration process is carried out using various aerating agents that includes saponin, intact proteins, and hydrolyzed proteins. Stabilizers used in this process are whipping and gelatin agents. Gelatin acts as a binder, stabilizer and foaming agent in aeration process and provides a chewy and creamy texture to the product. Correspondingly, whipping agent boosts aeration and modifies texture of the confectionary item. Consumers are getting attracted to these textures of the product and will propel aerated confectionary market during the forecast timeframe.

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Aerated confectionary products have lower calories and sugar content as that of normal confectionary items, this is attracting health conscious customers for its consumption. Growing number of confectionary applications such as nougats, marshmallows, fudges, toffee, caramel, gummies, jellies, coatings, fillings, chocolate treats and hard candy is projected to increase the requirement of aeration process. Increased research and development of manufacturers in the field of aerated products and rising consumer awareness regarding its health benefits is projected to fuel aerated confectionary market between 2017 and 2024.

Based on the aeration process, the market is segmented as chemical aeration and mechanical aeration. As per the products of aerated confectionary it is classified as gum & jelly products, caramels & nougatines, sugar based products and chocolate based products. The various types in the market include egg white aerated confectionary, extruded aerated confectionary, extruded marshmallow, deposited marshmallow and nougat.

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North America is anticipated to contribute significantly in the global aerated confectionary market between 2017 and 2024. Increasing food & beverage industry and an established confectionary market in U.S. is likely to fuel growth of the market. Asia Pacific is following North America in terms of consumption of the product. Growing rate of diabetes and heart diseases in India and China is making its population more health conscious. Further, increasing fad amongst youngsters for attractive food items is projected to boost aerated confectionary market in near future. Europe is recognized globally for its frozen food market, and most of the applications of the product are in frozen market such as toffee, chocolate treats, fudges, fillings, jellies and gummies. Germany has grown as a healthy liquor chocolate market in last decade, that has enhanced consumption of aerated confectionary in the country. Middle East & Africa and Latin America are at a nascent stage in the market but will depict a positive outlook owing to the developing demand of confectionary applications in these regions.

Prominent manufacturers in global aerated confectionary market are Danisco A/S, Yildiz Holding, Orion Corporation, United Confectionery Manufacturers, August Storck KG, Haribo GmbH & Co. K.G, Perfetti Van Melle Spa, Chocoladenfabriken Lindt & Sprüngli, Hershey Foods Corporation, Meiji Co. Ltd, Nesté, Ferrero Group, Mondelez International, and Mars, Inc

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Author: Rohit Punetha

Rohit Punetha


Member since: Mar 29, 2017
Published articles: 124

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