{"id":12466,"date":"2025-03-24T10:17:17","date_gmt":"2025-03-24T09:17:17","guid":{"rendered":"https:\/\/fei-online.com\/?p=12466"},"modified":"2025-03-24T10:17:17","modified_gmt":"2025-03-24T09:17:17","slug":"giract-releases-comprehensive-ingredients-market-forecast-in-new-2025-publication","status":"publish","type":"post","link":"https:\/\/fei-online.com\/giract-releases-comprehensive-ingredients-market-forecast-in-new-2025-publication\/","title":{"rendered":"Giract releases comprehensive ingredients market forecast in new 2025 publication"},"content":{"rendered":"
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\r\n\r\n\"LUBRIPLATE\"<\/a>\r\n<\/p>\n<\/div><\/section><\/div>

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Giract releases comprehensive ingredients market forecast in new 2025 publication<\/h1>\/ in E-News<\/a>, Ingredients<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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Giract\u2019s latest industry analysis provides food scientists and R&D professionals with crucial market data on technical, nutritional and intermediate ingredients, with five-year projections across global markets. The publication aims to support formulation decisions with reliable market intelligence on ingredient availability, pricing trends and emerging applications.<\/strong><\/p>\n

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\"Giract<\/p>\n

Giract, the Swiss market research firm specialising in food and beverage ingredients, has published its \u201cIngredients Book 2025\u201d, offering food scientists and product developers a detailed overview of the global ingredients landscape from 2024 to 2029.<\/p>\n

The publication arrives at a time when ingredient sourcing and formulation decisions face increasing complexity due to supply chain pressures, regulatory changes, and shifting consumer preferences.<\/p>\n

Methodology and structure<\/strong><\/h3>\n

The Ingredients Book draws data from multiple sources including company financial reports, professional publications, and direct interviews with industry professionals. This methodology ensures robust verification of market trends and projections.<\/p>\n

The classification system organises ingredients into three primary categories:<\/p>\n

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  1. Technical ingredients \u2013 including antioxidants, colours, emulsifiers, enzymes, hydrocolloids, antimicrobials, savoury ingredients, starch, and sweeteners<\/li>\n
  2. Nutritional ingredients \u2013 covering minerals, omega-3 fatty acids, probiotics, fibres, and proteins<\/li>\n
  3. Blends\/intermediates \u2013 encompassing micronutrient premixes, bakery intermediates, and savoury blends<\/li>\n<\/ol>\n

    Application-specific forecasts<\/strong><\/h3>\n

    For food scientists working in specific sectors, the book provides targeted insights into ingredient performance across seven key application areas: bakery, dairy and dairy alternatives, processed meat and meat analogues, confectionery, infant\/clinical nutrition, other food applications, and beverages.<\/p>\n

    Each section includes current market values and five-year forecasts for both ingredient categories and application sectors, with particular attention to emerging trends and recent strategic investments by key industry players.<\/p>\n

    Production and supply chain intelligence<\/strong><\/h3>\n

    The publication includes comprehensive data on global ingredient production, trade flows, and availability \u2013 valuable information for R&D teams developing contingency plans for ingredient sourcing or reformulation projects.<\/p>\n

    Production statistics are presented alongside import\/export data to provide a complete picture of ingredient accessibility across different regions, allowing food scientists to make informed decisions about formulation strategies based on ingredient availability and cost projections.<\/p>\n

    A scientific resource<\/strong><\/h3>\n

    Unlike marketing-focused publications, the Ingredients Book presents factual, data-driven analyses without speculative claims. The executive summary section presents agricultural scenarios, economic growth projections, and nutritional\/food security status across different regions \u2013 contextual factors that may influence ingredient selection and innovation strategies.<\/p>\n

    The objective orientation makes it particularly valuable for R&D teams requiring accurate market data to support product development decisions and ingredient substitution scenarios.<\/p>\n

    Market intelligence at a glance<\/strong><\/h3>\n

    For food scientists needing quick access to market intelligence, the book\u2019s structure organises data in an accessible format, making it a reference tool for formulators working under time constraints or facing sudden ingredient availability challenges.<\/p>\n

    Giract\u2019s 50 years of experience in the ingredients sector provides historical context for these projections, allowing readers to identify meaningful trends versus temporary market fluctuations.<\/p>\n