#US Global Edible Flakes

[rameshjadhav]



Edible Flakes Market: An Exclusive Study On Upcoming Trends And Growth Opportunities from 2022-2028

Edible Flakes Market was valued at USD 20890 million in 2021 and is expected to reach USD 30390 million by the year 2028, at a CAGR of 5.5%.

Edible flakes or cereal flakes is a food product produced from corn, rice, oats wheat, and other cereal grains. For the production of flakes, first the outer coating of the grain is removed and then the grain is purified into groats. The groats are then cooked in salt and sugar syrup then this meal is move out into thin flakes which are then toasted in ovens. It comes in numerous flavours such as raspberry, chocolate, caramel, strawberry, and fruit & nut. It is utilized as breakfast and often taken with milk, yogurt, fruit, or nuts. Edible flakes are also applied in making snacks. Which consist oat-based bread, biscuits, energy bars, infant food, cookies, and probiotic drinks. Moreover, edible flakes are additional bakery ingredients used in numerous food applications to supply enhanced appeal to the goods, while developing the color, texture and modifying the overall taste of the product they are applied in. These flakes are generally colored, flavored adding an extra dimension to the baked goods’ appeal and flavoring.

The global Edible Flakes market is carefully researched in the report while largely concentrating on top players and their business tactics, geographical expansion, market segments, competitive landscape, manufacturing, and pricing and cost structures. Each section of the research study is specially prepared to explore key aspects of the global Edible Flakes market. For instance, the market dynamics section digs deep into the drivers, restraints, trends, and opportunities of the global Edible Flakes Market. With qualitative and quantitative analysis, we help you with thorough and comprehensive research on the global Edible Flakes market. We have also focused on SWOT, PESTLE, and Porter's Five Forces analyses of the global Edible Flakes market.

Read More: https://introspectivemarketresearch.com/reports/edible-flakes-market/

[fish-farm-nigeria]

Top Agribusinesses In Nigeria You Can Start In 2023

Before the 1980s oil discovery, Nigeria's primary source of income generating was always agriculture. It continues to be one of the most promising industries, with a huge market essential to develop the Nigerian economy and advance it as well as the global economy.

But ever since oil was discovered, the nation's focus shifted from all-powerful agriculture to oil, which also contributed to the collapse of our current economy.

Which Agribusinesses Should You Invest In First?

The list of top agribusinesses in Nigeria for 2023 is provided below.

Catfish farming

Tilapia fish farming

Pangasius fish farming

Chicken / Poultry farming

Cattle rearing

Goat farming

Sheep farming

Rice farming

Cassava farming

Plantain plantation farming

Snail farming

Pig farming

Snail breeding

You can invest in this profitable line of business with little to no capital and make a sizable profit. In those days, you might easily start making money by hunting for snails in your backyard for a short while.

Pig Breeding

Nigerian pig farming is a valuable company to invest in because the west African pork market is worth over $4 billion. Despite having a bad reputation, it has a sizable market and primarily relies on imports.

Farming of catfish

This is also one of Nigeria's most profitable agricultural enterprises. For the farmer, producing catfish for consumption and hatching will result in greater rates of income. Almost 70% of the people in the nation eat catfish, which is one of the edible foods. You may produce and market to both people and hotels. Additionally, you can raise small catfish (fingerlings) and market them to other would-be catfish farmers. This is the right time to become a fish farmer in Nigeria

Chicken farming

Poultry farming is yet another agribusiness farming venture that outperforms all others in terms of profitability. On a yearly basis, around 20 billion chickens are killed and eaten. You may make money by selling the eggs you get from the chickens, which would be an additional source of income for your poultry business.

Rice farming

In some parts of the world, including in Nigeria, this is one of the most popular foods. In Nigeria, it is produced and eaten in excess of 8 million tonnes annually. One of Nigeria's most delicious sources of money is rice farming. People in the north should seize this industry's chances.

Cassava farming

Nigeria is currently the world's largest cassava producer. Cassava is produced there in excess of 30 million tonnes annually. And because of this, investing in cassava growing in Nigeria might be profitable. Cassava can be used to make Garri, Fufu, cassava flakes, and many other things. It might also be offered as tubers. This is not a seasonal industry.

[omshinde5145]

Food Coating Market Detailed Analysis and Forecast 2024–2030

The Food Coating Market was valued at USD 3.5 billion in 2023 and will surpass USD 5.1 billion by 2030; growing at a CAGR of 5.5% during 2024 - 2030. Among these changes, the food coating market has witnessed rapid growth, driven by the increasing preference for convenience foods, the need for extended shelf life, and the growing focus on enhancing food aesthetics and texture.

Understanding Food Coatings

Food coatings are substances applied to food products to enhance their appearance, texture, taste, and shelf life. They play a crucial role in various food categories, including bakery, confectionery, meat, seafood, snacks, and ready-to-eat meals. Coatings can be applied in various forms, such as batters, breadings, or even edible films, depending on the desired outcome.

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Types of Food Coatings

Batter Coatings: These are typically flour-based mixtures used to coat foods before frying or baking. Batter coatings provide a crispy texture and help retain moisture, making them popular in products like fried chicken, onion rings, and tempura.

Breading Coatings: These are dry mixtures of flour, crumbs, or flakes applied to food products after they have been dipped in a batter or liquid. Breading adds an extra layer of crunch and flavor, commonly seen in products like breaded fish fillets or chicken nuggets.

Chocolate and Confectionery Coatings: Used in the bakery and confectionery sectors, these coatings enhance the visual appeal and taste of products like cakes, pastries, and candies. They also provide a protective barrier that extends the product's shelf life.

Edible Films: These coatings are made from polysaccharides, proteins, or lipids and are used to encase or coat foods, offering protection from moisture, oxygen, and contaminants while being safe for consumption. They are often used in the packaging of fruits, vegetables, and cheeses.

Market Drivers

Several factors are fueling the growth of the food coating market:

Rising Demand for Processed and Convenience Foods: The modern consumer’s lifestyle has increased the demand for ready-to-eat and easy-to-prepare foods. Food coatings are essential in these products to maintain quality and enhance taste and texture.

Health and Wellness Trends: There is a growing trend towards healthier eating, leading to innovations in low-fat, gluten-free, and organic food coatings. These cater to health-conscious consumers while still offering the desirable taste and texture of coated foods.

Technological Advancements: The development of new coating technologies and ingredients has led to improved product quality, longer shelf life, and enhanced visual appeal, making coated foods more attractive to consumers.

Globalization of Food Culture: The global exchange of food cultures has introduced consumers to a variety of coated foods from different cuisines, such as tempura from Japan or schnitzel from Germany. This cultural exchange has broadened the market for food coatings worldwide.

Challenges in the Food Coating Market

While the food coating market is growing, it is not without challenges:

Regulatory Compliance: The food industry is heavily regulated, and food coatings must meet stringent safety standards. This can be challenging, especially when using new or innovative ingredients.

Cost and Resource Management: The cost of raw materials for food coatings can be high, and managing these costs while maintaining profitability is a challenge for manufacturers.

Consumer Preferences: As consumers become more health-conscious, there is increasing demand for clean-label products with natural ingredients. This requires continuous innovation to develop coatings that meet these preferences without compromising on quality or taste.

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Future Outlook

The future of the food coating market looks promising, with continued growth expected across various sectors. Innovations in healthier coatings, such as those with reduced fat content or those made from alternative ingredients like plant proteins, will likely drive future demand. Additionally, the growing trend of sustainability in food production may lead to the development of coatings that are not only edible but also environmentally friendly.

The food coating market is poised for significant growth, driven by evolving consumer preferences and technological advancements. As the industry continues to innovate and adapt, food coatings will remain a vital component in the global food supply chain, enhancing the quality, safety, and appeal of food products around the world.

[mostlysignssomeportents]

#1yrago We're going to be eating bugs really soon now, again

Whether or not you've ever chosen to eat insects, you've eaten insects, or parts of them, in the grains, legumes, fruits and nuts you've consumed (not to mention the occasional inhaled kamikaze mosquito).

Eating bugs deliberately is something that 2 billion people routinely do, but not so much in the rich world. There are plenty of people who'd like to change that (for good reason: raising mammals for protein is energy-, water- and cash-intensive, whereas bugs are cheap and easy).

The western edible insect revolution has been just around the corner for years: you know, the Japanese do it; maybe we should pay people to try it; Europe has ideas; the time has come; Ohio gets in on the act (so does France); maybe if we plated them better or improved the packaging; how about sushi?

For me, there's the appeal of the guiltless consumption. Climate change has us all counting the cost that every meal (every breath!) imposes on our fellow humans and our descendants. But some things are out-of-place, invasive species or organisms with runaway, disequilibriated growth, and the more we eat of them, the better. Want to eat some marine-life? Do the world a favor and eat as many crayfish and lionfish as you can. With a kudzu salad. Maybe zebra mussels as a starter course?

There are enough processed insect convenience foods that Wired's Jake Maloney was able to spend a fortnight extensively sampling them (tempura mealworms have the "look and mouthfeel of cheetos," BBQ crickets taste like corn-nuts, grasshoppers make for "leggy stir-fries", and Chinese black ants on pizza are reminiscent of red pepper flakes).

What's more, Bloomberg is bullish on bug startups, promising $1 billion in global bug revenue by 2023, and profiling bugfood as an answer to climate change and growing population.

https://boingboing.net/2018/08/06/invertebrate-cuisine.html

[irvinenewshq]

New meals improvements that may blow your thoughts

For 5 days, the Paris-Nord Villepinte exhibition middle is successfully reworked into one big grocery store of latest meals for the SIAL meals truthful. From the stunning to the marginally extra doubtful, right here’s a take a look at a few of the meals improvements from the 126 nations represented at this international meals market. Do you keep in mind corned beef, that compacted meat that appears like pet food packaged in a attribute tapered metallic can? Again within the Nineteen Nineties, this British store-cupboard staple was typically a fast repair after an evening on the tiles…. or while you didn’t really feel like going grocery purchasing. Now, corned beef is making a comeback in supermarkets in plant-based type. Within the Philippines, the Century Pacific Meals model has reworked the recipe to take away all animal protein and supply a plant-based substitute. Launched simply days in the past in US supermarkets, this plant-based corned beef is revamping the picture of a meals that has lengthy been criticized for its excessive variety of components. On this vegetable model, the vary referred to as Unmeat guarantees to have decreased salt by 60% and nitrites by 30% in comparison with the meat-based model. ALSO SEE: 4 scrumptious and straightforward corned beef recipes In case you’re not nostalgic for the style of corned beef, don’t fear the meals trade in all probability has you lined with one other merchandise, since pleasure is the main buying criterion for 72% of customers worldwide, in response to a research carried out by SIAL. So how about sampling a coffee-ripened cheese? You may typically ponder whether you must take away a cheese’s rind or not. At a time when meals waste is a urgent challenge, one Dutch household on the helm of an enormous cheese enterprise determined to place an finish to this dilemma. The rind of their new cheese will not be solely edible, but additionally tasty! Certainly, the results of this espresso maturation course of is sort of wonderful. This product is simply beginning to go on sale. Among the many many meals improvements, using pure elements stands out as one subject of improvement for manufacturers wishing to fulfill the calls for of sure customers with dietary merchandise. It’s possible you’ll keep in mind the pattern for purposeful meals — meals that promised well being advantages by borrowing from the world of drugs. Whereas this class has struggled, primarily due to regulatory points, a model from Turkey is on a mission to place a smile on customers’ faces with a variety of sauces and dressings enriched with saffron, blueberries or chia seeds. This model, referred to as Chef Season, plans to faucet into the huge array of purposeful elements to ship a good-mood enhance. In different phrases, the model is selling the helpful properties of those elements, since chia seeds can apparently assist regulate temper. And this isn’t the model’s first such advertising coup. It additionally landed a collaboration with the well-known chef Salt Bae, the influencer whose salt seasoning turned a globally acknowledged gesture. The chef’s vary was additionally current at SIAL, with a line of latest salt flakes bearing his title. The feel is modern, with grains resembling tiny pebbles, as from a fantastic sand seashore. NOW READ: Native Hlophe Grill Spice makes TV debut Originally published at Irvine News HQ

[pujarathod]

Commercial Seaweed Industry Analysis by Business Opportunities, Applications

Commercial Seaweed Market size is projected to reach USD 25.91 Billion units by 2027 from an estimated USD 14.02 Billion unit in 2019, growing at a CAGR of 7.58% globally.

Commercial Seaweeds is a mackerel, a seafood that is often eaten and used in the preparation of dishes. Commercial seaweed is a source of food for marine life and makes the colors red, green and brown. Seaweed contains antioxidants, fiber, iodine, tyrosine, riboflavin, thymine, iron, manganese, copper, omega-3 fats and vitamin B12. Commercial seaweed reduces the risk of heart disease and diabetes, promotes intestinal health and lowers blood cholesterol levels.

Important factors such as increased demand in the food processing industry and crop growth will support the global Commercial Seaweeds market. Moreover, the adoption of edible seaweeds based on their practical properties will increase the global commercial seaweed market. In addition, commercial edible seaweed is an alternative food source for reducing thyroid and heart diseases, which will drive the global commercial seaweed market. In addition, increased access to a variety of cruise applications such as paper, nutraceuticals, pharmaceuticals, cosmetics and personal care will strengthen the global Commercial Seaweeds market.

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The Top Key Players include Commercial Seaweeds Market:

·         Cargill Incorporated

·         Beijing Leili Agricultural Co. Ltd.

·         Organic Irish Seaweed Emerald Isle

·         Seaweed Solutions AS

·         Nantong Xinlang Seaweeds and Foods Co. Ltd.

·         CP Kelco US Inc.

·         Groupe Roullier

·         J.M. Huber

·         Kerry Group Plc.

·         Ocean Harvest Technology Ltd.

·         Gelymer S.A.

·         Corbion N.V.

·         Green Ocean Farming UK.

The global Commercial Seaweeds market is divided into species, harvesting methods, fields, applications and key geographies. By type, the market is divided into Red Sea View, Brown Sea View and Green Sea View. According to the harvesting method, the market is classified as aquaculture and wild crop. According to the form, the market is divided into liquid, powder and flake. Based on the application, the market is classified as food, food and agriculture.

By type Commercial Seaweeds Market segmented to:

Green Seaweed

Red Seaweed

Brown Seaweed

By application Commercial Seaweeds Market segmented to:

Food and Beverages

Animal Feed

Agricultural     Fertilizer

Pharmaceutical

Biofuels

Cosmetics and Personal     care

Others

Region and country level analysis:

North America (U.S.,     Canada, Mexico)

Europe (Germany, U.K.,     France, Italy, Russia, Spain etc.)

Asia-Pacific (China,     India, Japan, Southeast Asia etc.)

South America (Brazil,     Argentina etc.)

Middle East &     Africa (Saudi Arabia, South Africa etc.)

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The commercial seaweed market is experiencing tremendous growth due to several factors, including the diversity of beneficial benefits and the availability of rare seaweed nutrients that drive its adoption in food processing, cosmetics and other industries. In addition, the increasing trend of seaweed harvesting and farming is another important factor driving the growth of the market. Also, the growing importance of consumer health awareness, such as Spirulina, is putting a positive outlook on market growth. There are some obstacles and challenges that may hinder the growth of the market. Concerns about the availability of mercury at higher prices are limiting market growth.

Our market analysis also includes a section dedicated to major players only, where our analysts provide information on financial statements of all major players, as well as product benchmarking and SWOT analysis. The Competitive Landscape section also involved analysis of key improvement strategies, market share and market rank of the aforementioned players globally.

Introspective Market Research provides discounts on every report. We can offer Customization of the reports as per your requirements in affordable prices. Get in touch with our sales team, who will guarantee you a report that suits your needs.

At the end of the report examines the components above and below the global merchant ship market. The purpose of the report is to help users understand the content of the report. The report provides an overview of current market trends, metrics, drivers and barriers and provides insights for key segments. It has forecast an increase in demand for products and services for the global merchant market in view of the forecast time frame from 2022 to 2028.

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[jayu123-me]

Edible Glitter Market to Witness Growth Acceleration During 2028

Market Outlook

Edible glitters are solids obtained from natural and chemical ingredients to augment sparkle and luster to the foods and beverage products added. Edible glitters are referred to collection of tiny particles, fragments, or any other suitable natural or synthetic substance, and particularly such materials characterized as being capable of reflecting, or scattering light, or offering a multicolor effect.

Read report Overview-

https://www.transparencymarketresearch.com/edible-glitter-market.html

Edible glitter is commonly used in bakery products and especially cakes. Rise in demand for customization in bakery products especially during various occasions like birthdays, weddings, engagement, baby shower, parties, Christmas, Easter, and others. Symbolization and significance of each event or unique requirements of consumers call for broader availability of edible glitter colors and forms. Cornstarch, Gum-Arabic, Maltodextrin, and Sugars are commonly used in edible glitter that is generally approved for food-use. Labeling is crucial in Edible glitters which should include the features like Non-Toxic, Food Contact Glitter, for removable decorations and others.

Reasons for Covering this Title

Edible glitter is an evolving segment in food and beverages and specifically in bakery products. Often there has been misperception over edible and non-edible glitters and also with the edible glitter which are food contact glitter, which are removable decorations and non-toxic. The report offers a detailed analysis of the edible glitter covering all the aspects with detailed classification and ingredients, end-uses, forms, and colors.

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The study provided in the edible glitter includes investment opportunities with market size, growth rates, and factors affecting the supply and demand, regulations and consumer trends.

The report also comprises of developing technologies, indicating innovations in edible glitter briefing about the growing segments or stages driving higher attention in product launches. Europe is expected to rule the edible glitter market over the forecast period backed by having the most significant market share in global bakery market ~28% followed by North America ~27%. The report encompasses in a detailed study about the segments and sub-segments of edible glitter.

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Global Edible Glitter: Market Segmentation

On the basis of Primary Ingredient, the global Edible Glitter market has been segmented as –

Gum Arabic

Maltodextrin

Cornstarch

Sugar

Chemicals

Others

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On the basis of End-Use, the global Edible Glitter market has been segmented as –

Bakery Products & Confectionery

Breakfast Cereals

Beverages

Frozen Desserts & Ice-Cream

Chocolate

Dietary Supplements

Others

Cakes

Cookies

Cupcakes

On the basis of Form, the global Edible Glitter market has been segmented as –

Dust (Sanding Sugars)

Geometric Solids

Flakes

Spray

Others

On the basis of Color, the global Edible Glitter market has been segmented as –

Gold

Silver

Multicolor

Others (White, Pink, Orange, Purple, Red, Blue, Green)

Global Edible Glitter Market: Key Players

Some of the key players operating in the global Edible Glitter market are CK Products, Wilton Brands, LLC, Ultimate Baker, Linnea’s Cake & Candy Supplies, Inc. CakeSupplyShop, Watson Inc. and others.

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[industry365]

Linseed Oil Market Size, Share, Growth and Industry Forecast By 2026

The global linseed oil market is anticipated to reach 1,141.8 million by 2026 according to a new study published by Polaris Market Research. The report “Linseed Oil Market Share, Size, Trends, Industry Analysis Report By Application Type (Processed Food, Paints & Varnishes, Cosmetics, Flooring, Pharmaceuticals and Others); By Regions, Segments & Forecast, 2019 – 2026” provides a complete analysis of present market trends and future insights.

A rising application for linseed oil in numerous industries including food, cosmetics, and pharmaceuticals as the striking industries, are expected to drive market demand. The product is growing at an average rate as compared to other edible oils in the market. Demand of a range of end-use products such as paints and coatings, varnishes, organic packaging, pharmaceuticals, flooring etc. has been increasing steadily.

Organic Linseed oil that is unrefined and cold pressed is widely made available in the present market setup owing to its positive role in human nutrition. Thus, demand for organic food products has grown inimitably. The products of the food grade are significantly rich in fatty acids. Alpha linoleic acid present in the product is a type of fatty 3 acids that are beneficial for a healthy heart.

The presence of lignans in linseed oil gives it the much sought-after antioxidant properties that allay fears of the deadly disease like cancer. The product also behaves as a natural laxative by alleviating inflammation and body pain in severe situations. Some of the other categories of fatty acids present in the product and transmitting its properties include oleic acid which assists in bringing down cholesterol levels, linoleic acid that has anti-inflammatory properties.

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There are other categories included in the product also such as stearic acid and palmatic acid, one helping reduce cholesterol levels and the other acting as an antioxidant respectively. These health potions provided by product propel the product’s use in several food and pharmaceutical product applications thus boosting demand.

The product has dispelled thoughts of usage of petrochemical or solvent based paint products because of Volatile Organic Content (VOC) within them and question of sustainable paint solutions. So, the product has found trust back in the paint industry again.

Raw product pierces the paint surface much better than synthetic ones which normally form a paint film. This characteristic tends for the product to increase its life span. The product’s paint has a unique characteristic of preserving the wood without peeling or flaking. The product also contains natural color forming pigments. Zinc Oxide, Iron Oxide, Cobalt and titanium oxide are normally stable to light and air and are one with the color forming pigments and work best with linseed oil. Hence with so many properties going for the product, it makes linseed oil one of the prime raw materials for the paint industry.

Asia Pacific region has been the biggest player in product’s industry with region’s growing food processing industry, paints and coatings, pharmaceuticals industry giving region a successful run. China, India, Malaysia, Japan, Indonesia are both largest consumers and biggest producers globally.

Europe and the U.S. have been leading players in linseed oil market but of late, with Asia Pacific in the fray, the global landscape is now dotted with many more major players. Asia Pacific now touted as a major industrial hub; the region has sprouted many manufacturers who have   turned into significant exporters of the product.

The key industrial players in market include Barlean’s, Bioriginal Food and Science Corp, Natural Factors, Inc., Natrol LLC, Archer Daniels Midland (ADM) Company, Cargill, Krishi Oils Limited (KOL), Henry LaMotte Oils GmbH, Gustav Heess GmbH and granoVita.

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Polaris Market research has segmented the linseed oil market reports on the basis of application and region.  

Linseed Oil Application Type Outlook (Revenue USD Million, 2015 – 2026)

Linseed Oil Regional Outlook (Revenue USD Million, 2015 – 2026)

Processed Food

Paints & Varnishes

Cosmetics

Flooring

Pharmaceuticals

Others

North America

Europe

Asia Pacific

Latin America

MEA

U.S.

Canada

UK

France

Germany

India

China

Japan

Mexico

Brazil

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[instanttimetravelnut]

Demand Scenario of Soybean By-products Market to Reveal Positive Outlook Through 2031:Persistence Market Research

As per a new market study by Persistence Market Research, the global soybean by-products market is set to witness acceleration at a CAGR of 6% and close in on a valuation of US$ 278 Bn by 2031.

Soybeans can be processed into a variety of useful, adaptable, and functional culinary ingredients. Crude and degummed soybeans are refined, filtered, and decolorized to remove any free fatty acids, soaps, and residual gums before using them in food applications. Decolorized oil has a variety of applications in salad dressings, shortenings and margarine, biscuits, cookies, bread, chocolate products, candy coating, and a few other low-temperature uses. The white flakes left over from the oil extraction process are further processed to make soy isolates and concentrates.

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These isolates and concentrates have different functional properties such as emulsifying, water-binding, and tailored gelling. Soybean flour is also an important ingredient that is widely used in bakery products as a functional component as well as a source of protein.

Last but not least, increasing veganism and preference for organic products among consumers are providing growth opportunities to market players. As such, manufacturers are looking at different ways to increase their sales and profit margins across geographies.

In May 2016, Adani Wilmar diversified its business into the food and value-added edible oil market in Asia Pacific, including China and Malaysia, due to increasing demand for high-quality food products driven by population growth in the region.

Thai Vegetable Oil Public Company Limited announced a new innovative project named Nano Neutralization for soy products in 2018. Under this project, the company adjusted the production technology of full-fat soy products. This project helped the company in reducing the use of chemicals in the production process.

Key Takeaways from Market Study

The soybean by-products market in North America and South Asia is expected to expand at CAGRs of 5% and 6.7%, respectively, through 2031.

However, Europe and East Asia dominate the market with a share of 28.2% and 20.5%, respectively.

Sales of soybean by-products in the foodservice industry is currently valued at US$ 23.5 Bn.

One of the key contributing factors for market growth is growing importance of plant-based food ingredients in the food processing industry.

The U.S. and India hold significant shares in North America and South Asia, respectively.

Major demanding country for soybean by-products is China, set to top US$ 40 Bn valuation by 2031.

Market growth was set back due to the Covid-19 pandemic. However, increasing demand plant-based food products will drive expansion over the coming years.

“Soybean by-products are gaining popularity in animal feed, food processing, and food service industries, as they offer many nutritional benefits. Rising demand for plant-based food products will offer lucrative opportunities to manufacturers of soybean by-products,” says a Persistence Market Research analyst.

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Competitive Landscape

Manufacturers of soybean by-products are expected to invest in mergers and acquisitions to expand their product range. They are continuously putting efforts into increasing sales across different end-use industries by investing in research & development programs.

In 2021, Archer Daniels Midland Company acquired Sojaprotein, which expanded its production capacity and enhanced its capabilities to meet growing customer demand. The company has benefitted from the wide range of non-GMO soy products of Sojaprotein and expanded its regional presence.

In 2018, Owensboro Grain Company announced a new plant to produce soy-based wax that can be used to make candles. The objective of this new plant is to help the company diversify into new markets. The new plant has the capacity to produce 150 million pounds of wax a year.

Explore More Valuable Insights

Persistence Market Research, in its new report, offers an impartial analysis of the global soybean by-products market, presenting historical data (2016-2020) and estimation statistics for the forecast period of 2021-2031.

The study offers compelling insights on the basis of nature (organic and conventional), type (soybean oil, oilcake, and lecithin), and end use (food processing industry, foodservice industry, animal feed industry, retail/household, and others), across seven major regions of the world.

For in-depth competitive analysis, buy now@  https://www.persistencemarketresearch.com/checkout/32789

[mostlysignssomeportents]

We're going to be eating bugs really soon now, again

Whether or not you've ever chosen to eat insects, you've eaten insects, or parts of them, in the grains, legumes, fruits and nuts you've consumed (not to mention the occasional inhaled kamikaze mosquito).

Eating bugs deliberately is something that 2 billion people routinely do, but not so much in the rich world. There are plenty of people who'd like to change that (for good reason: raising mammals for protein is energy-, water- and cash-intensive, whereas bugs are cheap and easy).

The western edible insect revolution has been just around the corner for years: you know, the Japanese do it; maybe we should pay people to try it; Europe has ideas; the time has come; Ohio gets in on the act (so does France); maybe if we plated them better or improved the packaging; how about sushi?

For me, there's the appeal of the guiltless consumption. Climate change has us all counting the cost that every meal (every breath!) imposes on our fellow humans and our descendants. But some things are out-of-place, invasive species or organisms with runaway, disequilibriated growth, and the more we eat of them, the better. Want to eat some marine-life? Do the world a favor and eat as many crayfish and lionfish as you can. With a kudzu salad. Maybe zebra mussels as a starter course?

There are enough processed insect convenience foods that Wired's Jake Maloney was able to spend a fortnight extensively sampling them (tempura mealworms have the "look and mouthfeel of cheetos," BBQ crickets taste like corn-nuts, grasshoppers make for "leggy stir-fries", and Chinese black ants on pizza are reminiscent of red pepper flakes).

What's more, Bloomberg is bullish on bug startups, promising $1 billion in global bug revenue by 2023, and profiling bugfood as an answer to climate change and growing population.

https://boingboing.net/2018/08/06/invertebrate-cuisine.html

[market-research-industry]

Europe Industry Analysis on Edible Flakes | Trends and Growth Forecast to 2027

Edible Flakes Market: Introduction

A recent study published by Transparency Market Research on the edible flakes market includes global industry analysis and opportunity assessment for 2019-2029. The global edible flakes market is expected to be valued at ~US$ 9.9 Bn in 2019, which is projected to rise at a CAGR of 8.5%, to reach US$ 22.3 Bn by 2029.

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Growing Demand for Natural Food Boosts Sales of Edible Flakes

Consumption of natural and plant-based products is increasing due to the health halo surrounding plant-based ingredients and products. Consumers have become more aware and make informed food choices. They prefer foods that are free from chemicals. Thus, consumers are influenced by ingredients used in processed foods and their potential health effects. Different plant-based flakes, such as corn flakes, rice flakes, wheat flakes, and others are derived from different grains and are thus, preferred by consumers as healthy breakfast options.

Increasing Per Capita Expenditure on Prepared Food to Spur Growth

With increasing urbanization and rise in purchasing power, customers are spending more on prepared, processed, and ready-to-eat food.  This saves time that is normally required to prepare traditional breakfasts or meals. Increasing spending on ready-to-eat food is also driving the global edible flakes market, and this trend is expected to continue during the forecast period. In addition, consumers across the globe are shifting towards the consumption of products that are easily available and contain a high level of nutrition.

In North America, consumers aged under 25 years prefer ready-to-eat and healthy processed food products. Consumers aged 35-49 years are also developing taste for prepared food, which is further expected to drive the edible flakes market during the forecast period.

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Increasing Product Innovation in Food & Beverages Industry to Positively Impact Growth

The pace at which new technologies are impacting the food sector is quite high, and it has become necessary for global manufacturers to increase the scale and speed of their R&D efforts.  Keeping that in mind, a variety of edible flakes are now made available in their purest forms by several commercial vendors. Hence, it is anticipated that different varieties of edible flakes could also launched in the coming years following the increase in research and development expenditure. Big companies are constantly using R&D efforts in order to achieve innovative new products and to explore new market possibilities. Therefore, this rise in R&D by the top players is expected to attract a large number of consumers in the coming years.

Global Edible Flakes Market: Segmentation                                      

Edible Flakes Market, by Nature

·         Organic

·         Conventional

Edible Flakes Market, by Product

·         Corn Flakes

·         Wheat Flakes

·         Rice Flakes

·         Flakey Oats

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Edible Flakes Market, by Sales Channel

·         B2B

·         B2C

o    Hypermarkets/Supermarkets

o    Convenience Stores

o    Specialty Stores

o    Traditional Groceries

o    Online Retailers

Edible Flakes Market, by Region

·         North America

o    U.S.

o    Canada

·         Latin America

o    Brazil

o    Mexico          

o    Argentina

o    Rest of Latin America

·         Europe

o    EU-4

o    U.K.

o    BENLUX

o    Nordic

o    Russia

o    Rest of Europe

·         Middle East & Africa

o    GCC Countries

o    Turkey

o    South Africa

o    Rest of MEA

·         Asia Pacific

o    China

o    India

o    Japan

o    ASEAN

o    Australia & New Zealand

o    Rest of APAC

The world has undergone a major shift in the way of living since the COVID-19 pandemic struck. A notable change in the functioning of various businesses and sectors has influenced their working mechanisms extensively. The food and beverage sector is no stranger to this change. Transparency Market Research (TMR) has studied many aspects concerning the difference between the trends in the pre-pandemic and post-pandemic world across the food and beverage industry.

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https://www.prnewswire.com/news-releases/thriving-bakery-industry-together-with-increased-demand-for-confectioneries-drives-sales-avenues-in-baking-powder-market-tmr-301293640.html

[karishmamulani]

Linseed Oil Market Evolving Opportunities, Covid-19 Impact, Strategies and Forecast to 2026

The report “Linseed Oil Market Share, Size, Trends, Industry Analysis Report By Application Type (Processed Food, Paints & Varnishes, Cosmetics, Flooring, Pharmaceuticals and Others); By Regions, Segments & Forecast, 2019 – 2026” provides a complete analysis of present market trends and future insights.

The global linseed oil market is anticipated to reach 1,141.8 million by 2026 according to a new study published by Polaris Market Research.

A rising application for linseed oil in numerous industries including food, cosmetics, and pharmaceuticals as the striking industries, are expected to drive market demand. The product is growing at an average rate as compared to other edible oils in the market. Demand of a range of end-use products such as paints and coatings, varnishes, organic packaging, pharmaceuticals, flooring etc. has been increasing steadily.

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Organic Linseed oil that is unrefined and cold pressed is widely made available in the present market setup owing to its positive role in human nutrition. Thus, demand for organic food products has grown inimitably. The products of the food grade are significantly rich in fatty acids. Alpha linoleic acid present in the product is a type of fatty 3 acids that are beneficial for a healthy heart.

The presence of lignans in linseed oil gives it the much sought-after antioxidant properties that allay fears of the deadly disease like cancer. The product also behaves as a natural laxative by alleviating inflammation and body pain in severe situations. Some of the other categories of fatty acids present in the product and transmitting its properties include oleic acid which assists in bringing down cholesterol levels, linoleic acid that has anti-inflammatory properties.

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Raw product pierces the paint surface much better than synthetic ones which normally form a paint film. This characteristic tends for the product to increase its life span. The product’s paint has a unique characteristic of preserving the wood without peeling or flaking. The product also contains natural color forming pigments. Zinc Oxide, Iron Oxide, Cobalt and titanium oxide are normally stable to light and air and are one with the color forming pigments and work best with linseed oil. Hence with so many properties going for the product, it makes linseed oil one of the prime raw materials for the paint industry.

Asia Pacific region has been the biggest player in product’s industry with region’s growing food processing industry, paints and coatings, pharmaceuticals industry giving region a successful run. China, India, Malaysia, Japan, Indonesia are both largest consumers and biggest producers globally.

Europe and the U.S. have been leading players in linseed oil market but of late, with Asia Pacific in the fray, the global landscape is now dotted with many more major players. Asia Pacific now touted as a major industrial hub; the region has sprouted many manufacturers who have   turned into significant exporters of the product.

The key industrial players in market include Barlean’s, Bioriginal Food and Science Corp, Natural Factors, Inc., Natrol LLC, Archer Daniels Midland (ADM) Company, Cargill, Krishi Oils Limited (KOL), Henry LaMotte Oils GmbH, Gustav Heess GmbH and granoVita.

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[sciencespies]

You Can Eat Your Christmas Tree. Here's How to Do It

https://sciencespies.com/nature/you-can-eat-your-christmas-tree-heres-how-to-do-it/

You Can Eat Your Christmas Tree. Here's How to Do It

For most people who celebrate Christmas, it would be hard to imagine the holiday without the iconic centerpiece of a decked out evergreen. Each year, an estimated 25 to 30 million Christmas trees are sold in the United States.

But if you’re increasingly worried about the carbon footprint of buying a real tree, there are ways you can recycle it once the holidays have passed. It can be used for mulch or even turned into something edible.

In October, UK-based artisan baker and cook Julia Georgallis published a compilation of more than 30 recipes in a new cookbook, How to Eat Your Christmas Tree, to show readers how to give their tree new life after December 25.

Georgallis sat down with Modern Farmer to talk about why she decided to create dozens of Christmas tree recipes and how a certain type of evergreen makes for an ideal ice cream flavor.

The following interview has been edited and condensed for clarity.

Modern Farmer: What’s the story behind this book?

Julia Georgallis: I started this project with a good friend of mine in 2015 who does a lot of work around sustainability. She asked me to collaborate with her on a project using that theme with food and we decided to collaborate on something Christmassy because we were in the lead up to Christmas. We initially wondered what we would do and initially weren’t even sure if you could eat your Christmas tree, but it turns out you can.

We started a supper club to cook up the recipes with Christmas trees. But a year later my friend was very pregnant and decided she didn’t want to be in the kitchen anymore. I ran the project on my own with the annual supper club for the rest of the years until 2019. Each year the recipes changed and I wanted to collate them. I enjoyed cooking them and I thought it would be better to share them outside my kitchen and spread the word a bit beyond the 25 people I host.

You said leading up to this project that you initially weren’t sure if people could eat their Christmas trees. Why do you think this is something that’s not well known?

I’ve been thinking about this quite a lot and I don’t know why it’s so weird because we eat and we forage so many different plants. Christmas is a lovely time of year, but I think that everything, including the tree, is now viewed as a commodity. With the Christmas tree, we’re essentially putting houseplants in our house. But we don’t think of them as houseplants anymore. We had rituals based in nature and now we’re just very monetized.

In this book, you talk about how you want it to open up a broader conversation around sustainability. How did you try to do that?

Eating Christmas trees isn’t going to save the planet, but this book draws on the idea that you just need to start thinking about how you might want to reuse, recycle and re-appropriate everything and that includes your Christmas tree. It’s also about making sustainable changes.

I mention in the book that you can use a houseplant rather than a Christmas tree. I’ve used bamboo in some of the recipes because it’s kind of like the Chinese, Korean [or] Japanese equivalent of the Western Christmas tree. There are also sections on how to make Christmas a little bit more sustainable. I tell you where you can get a Christmas tree from a sustainable source. I also offer plant-based alternatives to my meat recipes and encourage readers to purchase meat that’s been sustainably farmed if they so choose to eat meat.

When you were doing your research for the book, what stuck out to you when it came to the environmental footprint of Christmas trees?

The environmental footprint is quite large. If we let 40 million trees grow each year instead of cutting them down at Christmas and sticking them in our living rooms, they could absorb 880 million tonnes of carbon, which is the equivalent to global air traffic in one year or the impact of taking all cars in the UK off the road for the next five years. I know that there are other things that contribute more to our emissions, but these things are up there and I think it’s quite a big deal.

In the book you use recipes that involve pine, fir and spruce trees, as you explain that other types such as cedar and cypress are poisonous to eat. What are the flavor profiles of those three trees and how did you choose trees for certain recipes?

Fir is really zesty and really grassy. I’ve used it in things like pickles, and things that need a sharper taste. Spruce is really surprising. It’s not as grassy, it’s more “orangey.” The spruce in the ice cream I make actually gives it a vanilla taste. The blue spruce ice cream I make is actually my favorite recipe. And doing my research, what I ended up finding out is some of the earlier vanilla extracts, like artificial flavorings, had notes of spruce in them. Then pine doesn’t taste like it smells. It’s very delicate and almost floral. In some of the recipes if I give the option of all three, I say if you’re using pine, you need to use a lot more of it.

The following recipes are from How to Eat Your Christmas Tree (Hardie Grant, Oct. 2020), a new cookbook by Julia Georgallis and is reprinted with permission of the publisher.

(Courtesy of Julia Georgallis)

Cured fish is wonderful for starters (appetizers), breakfast, or in a very decadent sandwich. Trout is a great option for curing or use other sustainable fish, such as monkfish, halibut, or something recommended by your local fishmonger. Use the freshest fish you can find, making sure it hasn’t been frozen before buying.

Makes: 2 kg (4 lb 8 oz) of fish

Preparation time: 30 minutes + minimum 24 hours, maximum 36 hours for curing time

Ingredients : -2 kg (4 lb 8 oz) filleted fish of your choice -350 g (12 oz) fir or spruce needles or 700 g (1 lb 9 oz) pine needles (or a combination) -770 g (1 lb 11 oz/ 31⁄3 cups) demerara sugar -500 g (1 lb 2 oz/ 11⁄2 cups) table salt -2 small beetroots (beets), grated -grated zest of 3 lemons

Method: Before you cure, it is good practice to freeze the fish as this kills any bacteria that might be present. You can ‘flash freeze’ for 24 hours, but I like to freeze the fish for about a week. Defrost it in the refrigerator a few hours before you start curing.

Prepare the needles: Spruce, fir and pine needles can be very sharp, so care must be taken not to hurt your fingers while preparing them for cooking. You will need a pair of large, sharp scissors and a big bowl. Snip some larger branches from your tree. Wash the branches under cold, running water, making sure that you get rid of all possible bits of mud and dirt. You may notice that there are balls of sap, but this is safe to eat, as are the dried buds, which might be at the end of some of the branches. Turn the branch upside down over a bowl so that the needles make a chevron shape. Using scissors, cut upwards so that the needles fall directly into the bowl. I usually then wash the snipped needles once more before using them.

To make the cure, mix the sugar, salt, grated beetroot, lemon zest and needles together.

Lay out some cling film (plastic wrap) on a flat surface and sprinkle a generous layer of the curing mixture over it, making sure it is roughly the length and width of the fillet.

You might need an extra pair of hands for this next step: lay the fish over the first layer of cure, then pack the top and sides of the fillet with the rest of the cure and wrap tightly in cling film, making sure it is totally covered in the cure mixture.

Place the fish on a baking tray (sheet pan) underneath something heavy, and refrigerate between 24 and 36 hours. Halfway through the curing process, turn the fish over, remembering to place it under something heavy again.

When it is ready to eat, wash off the cure and make sure there are no needles left on the fish. Slice thinly.

This keeps in the refrigerator for up to 5 days.

(Courtesy of Julia Georgallis)

I love a good pickle. Either use infused Christmas Tree Vinegar or apple cider vinegar to make these or use fresh needles and leave to pickle for a couple of extra weeks. Use whichever vegetable you like and is in season. Carrots and cucumbers work well and add beetroot (beets) for some extra colour.

Makes: Enough to fill a 2-litre (70-fl oz/8-cup) jar

Preparation time: 3 days + 1 month (minimum 5 days) pickling time

Equipment: a 2-litre (70-fl oz/8-cups) glass jar with a lid, a Kilner or Mason jar is ideal

Ingredients : -A handful of spruce, pine or fir needles -2 litres (70 fl oz/8 cups) either Christmas Tree Vinegar (page 44) or apple cider vinegar -50 g (2 oz/1⁄2 cup) salt flakes -900 g (2 lb/4 cups) demerara sugar -700 g (1 lb 9 oz) ribbons of beetroot (beets), carrots, cucumber (preferably a mix of all three) -a handful of juniper berries

Method: Sterilize the jar and prepare the needles (see cured fish recipe for the instructions on this).

In a saucepan, heat up the vinegar, salt and sugar until just boiling.

Arrange the beetroot, carrots, cucumber, needles and juniper berries at the bottom of the jar and pour in the pickling liquid.

Tightly seal the jar. Turn it upside down once, quickly, to get rid of any extra air. Once cooled, either leave in a cool, dark place or in the refrigerator. Leave for a minimum of 5 days before opening. Keep for 2 weeks once opened.

(Courtesy of Julia Georgallis)

This is hands down my favorite recipe from the supper club, and I have shared it generously over the years with anyone who will listen. I like to use blue spruce, as I think it is the champion of conifers (it tastes a little like vanilla), but, as with all these recipes, you can interchange the type of Christmas tree you use depending on what you have access to.

Makes: 950 g (2 lb 2 oz) of ice cream

Preparation Time: 2 hours with an ice-cream maker, 4 hours without one

Ingredients: -300 g (101⁄2 oz) blue spruce needles or 400 g (14 oz) any other type of Christmas tree needles -510 ml (17 fl oz/2 cups) double (heavy) cream -170 ml (6 fl oz/3/4 cup) whole (full-fat) milk (ideally Jersey milk) -170 g (6 oz/3/4 cup) caster (superfine) sugar -8 egg yolks -5 pieces stem ginger, chopped

Method:

Prepare the needles (see first cured fish recipe for this info).

In a heavy-bottomed saucepan whisk the cream, milk, sugar and egg yolks until well combined.

Add the needles to the cream mixture and heat gently, stirring continuously so that the mixture doesn’t catch on the bottom or sides of the pan.

After 15 minutes, turn the heat up to medium. When bubbles begin to appear around the edge of the pan, the custard is ready and can be removed from the heat.

Sieve the mixture two or three times through a fine sieve (fine mesh strainer) so that none of the needles end up in the final ice cream mixture.

If using an ice-cream maker, add the sieved mixture to the churning pot and begin the churning process. Before it freezes, add the chopped stem ginger and continue churning until it is frozen. Transfer the frozen ice cream to the freezer.

If you don’t own an ice-cream maker, transfer the mixture to a tub or dish and leave to cool completely. Once cooled, transfer to the freezer. Stir the mixture every hour and when it is beginning to freeze (about 2 hours) but not completely solid, add the chopped stem ginger and mix well. Continue stirring each hour until the ice cream is completely frozen. This will take about 4 hours.

Once it is frozen, keep it in the freezer until ready to serve.

#Nature

[covidimpact]

Carnauba Wax Market Size, Key Players Analysis And Forecast To 2027 | Value Market Research

The Carnauba Wax Market research report provides the latest industry data, growth, key segments and future trends on the basis of the detailed study. This market report also allows you to identify the future opportunity and growth rate of the leading segment based on regions and countries.

The research report also covers the comprehensive profiles of the key players in the market and an in-depth view of the competitive landscape worldwide. The major players in the carnauba wax market include Brasil Ceras, Natural Wax, Foncepi comercial exportadora ltda, Norevo GmbH.,Carnauba do Brasil, The International Group, Inc. Pontes industria de Cera ltda., J. Allcock & Sons Ltd. and Tropical Ceras do Brasil Ltda.S. This section includes a holistic view of the competitive landscape that includes various strategic developments such as key mergers & acquisitions, future capacities, partnerships, financial overviews, collaborations, new product developments, new product launches, and other developments.

Get more information on "Global Carnauba Wax Market Research Report" by requesting FREE Sample Copy at https://www.valuemarketresearch.com/contact/carnauba-wax-market/download-sample

Market Dynamics

The rising demand for automotive care waxes and growing concerns regarding automobile care are the primary factors driving the carnauba wax market. The high adoption of carnauba wax type 4 as an ingredient in industrial coatings and as a mold release agent contributes to the carnauba wax market's growth. Also, favorable government regulations regarding the use of wax as a glazing agent in edible products such as chocolates, candies, and cosmetics are positively impacting the carnauba wax market's growth. Moreover, the technological advancement primarily pertaining to wax extraction and wide adoption as a coating material for pharmaceutical controlled release systems is likely to generate profitable growth opportunities for key players of the carnauba wax market in the coming years. The report covers Porter’s Five Forces Model, Market Attractiveness Analysis and Value Chain analysis. These tools help to get a clear picture of the industry’s structure and evaluate the competition attractiveness at a global level. Additionally, these tools also give inclusive assessment of each segment in the global market of carnauba wax.

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Market Segmentation

This section of the carnauba wax market report  provides detailed data on the segments by analyzing them grographically, thereby assisting the strategist in identifying the target demographics for the respective product or service.. By Product Type

Type     1

Type     3

Type     4

By Form

Powder

Flakes

Others

By Application

Food     & Beverages

Pharmaceuticals

Personal     care

Automotive

Others

Regional Analysis

This section covers regional segmentation which accentuates on current and future demand for aerosol valve market across North America, Europe, Asia-Pacific, Latin America, and Middle East & Africa. Further, the report focuses on demand for individual application segment across all the prominent regions.

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