MARKET ANALYSIS OF EXTRUDED FIELD BEAN FLOUR FOOD PRODUCT POTENTIAL

Samanta Gaile, Iveta Dembovska, Inese Silicka, Ērika Teirumnieka

Abstract


The consumption of functional food is increasing in almost all industrialized countries, not only because of an aging population but also because of a more enthusiastic lifestyle, which makes meeting the nutritional requirements more difficult. In part, the transition to processed, easily packaged and pre-cooked foods is considered to be a response to long working hours. It resulted in an increased demand for ready-to-eat foods in recent years and it is expected to continue growing. The aim of the research is to study and analyse the need for extruded field bean flour food products in the market. Methods used in the research – monographic, synthesis, statistical analysis methods. The research developed proposals for the sale of extruded field bean flour as a food raw material in different markets.


Keywords


extruded field beans, market analysis

Full Text:

PDF

References


Allied Market Research (2016). Flour Market by Raw Material (Wheat, Rice, Maize, and Others), Application (Bread & Bakery Products; Noodles & Pasta; Animal Feed; Wafers, Crackers, & Biscuits; Non-Food Application; and Others), Technology (Dry Technology and Wet Technology) - Global Opportunity Analysis and Industry Forecast, 2014-2022. Retrieved from https://www.alliedmarketresearch.com/flour-market

Allied Market Research. (2019a) Global Meat Substitute Market Expected to Reach $8.1 Billion by 2026. Retrieved from https://www.alliedmarketresearch.com/press-release/global-meat-substitute-market.html

Allied Market Research. (2019b) Meat Substitute Market by Product, Source, Category: Global Opportunity Analysis and Industry Forecast, 2019–2026. Retrieved from https://www.alliedmarketresearch.com/meat-substitute-market

Allied Market Research. (2020). Confectionery Market by Product Type (Hard-Boiled Sweets, Mints, Gums & Jellies, Chocolate, Caramels & Toffees, Medicated Confectionery, Fine Bakery Wares, and Others), Age Group (Children, Adult, and Geriatric), Price Point (Economy, Mid-Range, and Luxury), and Distribution Channel (Supermarket/Hypermarket, Convenience Stores, Pharmaceutical & Drug Stores, Food Services, Duty-Free Outlets, E-Commerce, and Others): Global Opportunity Analysis and Industry Forecast, 2021–2027. Retrieved from https://www.alliedmarketresearch.com/confectionery-market

Bhat, Z.F., Bhat, H. (2011) Functional Products: A Review. International Journal of Meat Science. Vol. 1-14, pp. 1.-14 Rerieved from https://docsdrive.com/pdfs/ansinet/ijmeat/2011/1-14.pdf

CBINSIGHTS (2021). Our Meatless Future: How the $2,7T Global Meat Market Gets Disrupted. Retrieved from https://www.cbinsights.com/research/future-of-meat-industrial-farming/

Chow, L.S. (2020). Foodservice Waging War Against Covid-19 Crisis and the Opportunity. Journal of Tourism, Hospitality and Environment Management (JTHEM) Vol. 5 (19) (June 2020), pp. 41-49. DOI 10/35631/JTHEM.519004

Clare, M. Hasler (2002).Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health, The Journal of Nutrition, Volume 132, Issue 12, December 2002, Pages 3772–3781. Retrieved from https://academic.oup.com/jn/article/132/12/3772/4712139

Euromonitor Passport (2020). Opportunities to Target the Ageing through Functional Food and Drink, 2020. Retrieved from https://www.euromonitor.com/opportunities-to-target-the-ageing-through-functional-food-and-drink/report

FAIRR Briefing.(2018) Plant-based profits: Investment risks & opportunities in sustainable food systems, February 2018. Retrieved from https://www.longfinance.net/media/documents/FAIRR_-Sustainable_Protein_Report_February_2018.pdf

Gerhardt, C., Suhlmann, G., ZiemBen, F., Donnan, D. (2020) How Will Cultured Meat and Meat Alternatives Disrupt the Agricultural and Food Industry? Industrial Biotechnology, Vol. 16, No. 5 Retrieved from https://www.atkearney.com/retail/article/?/a/how-will-cultured-meat-and-meat-alternatives-disrupt-the-agricultural-and-food-industry. https://doi.org/10.1089/ind.2020.29227.cge

Grand View Research (2019) Snacks Market Size, Share & Trends Analysis Report By Type (Extruded (Potato, Corn, Rice), Non-extruded (Salty, Refrigerated, Bakery)), By Distribution Channel (Supermarkets & Hypermarkets, Online), And Segment Forecasts, 2019 – 2025. Retrieved from https://www.grandviewresearch.com/industry-analysis/snacks-market

Hassan,H., Bakar Sade,A., Subramaniam, L.S. (2020). Purchasing functional foods to stay fit. Journal of Humanities and Applied Social Sciences, Vol.2, No 1, pp.3-18. https://www.emerald.com/insight/content/doi/10.1108/JHASS-11-2019-0073/full/pdf

International Magazine for Animal Feed & Additives Industry (2021). Global Dairy Industry and Trends. Retrieved from https://www.feedandadditive.com/global-dairy-industry-and-trends/

Lock, S. (2021). U.S. caterers industry market size 2011-2021. Retrieved from https://www.statista.com/statistics/1174156/caterer-industry-market-size-us/

LLU (2021) Valsts pētījumu programmas „Civid-19 seku mazināšanai” projekts „Ekonomiskais, politikskais un juridiskais ietvars Latvijas tautsaimniecības potenciāla saglabāšanai un konkurētspējas pieauguma veicināšanai pē pandēmijas izraisītās krīzes (reCOVery-LV)” apakšprojekts „Vietējo pārtikas ķēžu pārstrukturizēšana un noturības stiprināšana krīzes un pēckrīzes laukā Latvijā”ziņojums I daļa. Retrieved from https://www.llu.lv/sites/default/files/files/projects/zinojums_partikas%20kedes_VPP_reCOVery_01_2021.pdf

Malakar,S., Paul,S.K., Jolvis Pou K.R. (2020). Biotechnological Interventions in Beverage Production. Biotechnological Progress and Beverage Consumption. Vol.19, The Science of Beverages, pp. 1-37. https://doi.org/10.1016/B978-0-12-816678-9.00001-1

Marketline (2020) Foodservice Global Industry Guide 2014-2023. Retrieved from https://store.marketline.com/report/mlig190034-06--foodservice-global-industry-guide-2014-2023/

Marketline (2020) Global Confectionery. Retrieved from https://store.marketline.com/report/ohmf10435--global-confectionery-6/

Marketline database (2019). Total global meat market value growth CAGR 2014.-2018. Retrieved from https://store.marketline.com/report/ohme9924--global-meat/

MarketsandMarkets. (2020) Meat Substitutes Market by Source (Soy protein, Wheat protein, Pea protein), Type (Concentrates, Isolates, and Textured), Product (Tofu, Tempeh, Seitan, and Quorn), Form (Solid and Liquid), and Region - Global Forecast to 2026.Retrieved from https://www.marketsandmarkets.com/Market-Reports/meat-substitutes-market-979.html?gclid=EAIaIQobChMIqKLytOKt5QIVkumaCh3PiA2gEAAYASAAEgJRqPD_BwE

MarketWatch (2021). Bakery Market 2021 Share, Size Global Production, Business Growth, Industry Revenue, Demand and Applications Market Research Report to 2027. Retrieved from https://www.marketwatch.com/press-release/bakery-market-2021-share-size-global-production-business-growth-industry-revenue-demand-and-applications-market-research-report-to-2027-2021-06-14

Martínez-Monzó, J., Garcia-Segovia,P., Albors-Garrigos, J. (2013). Trends and Innovations in Bread, Bakery, and Pastry. Journal of Culinary Science & Technology, Vol. 11, ( 1): Creativity and Innovation in Haute Cuisine, pp. 56-65. https://doi.org/10.1080/15428052.2012.728980

Messiana, M. (2016). Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature. Nutrients. Vol 8(12) (December 2016), pp 754. DOI 10.3390/nu8120754

Rezekne Academy of Technologies (2020) Innovative Technologies-Technology for Manufacturing of Food products from Extruded Field Bean Flour and Applications of the Products.

Šterna, V., Zute, S., Jansone, I., Zariņa, L., Bleidere,M.(2018)Dažādu pākšaugu audzēšanas potenciāls vietējā proteīna ražošanai. IV Pasaules latviešu zinātnieku kongress, Lauksaimniecības un meža zinātņu sekcija.

Zemkopības ministrija (2017). Informatīvais ziņojums. Latvijas Bioekonomikas stratēģija 2030. Retrieved from https://www.llu.lv/sites/default/files/2018-07/Bioeconomy_Strategy_Latvia_LV.pdf

Zemkopības ministrija (2018). Latvijas lauksaimniecība. Retrieved from https://www.zm.gov.lv/public/files/CMS_Static_Page_Doc/00/00/01/33/19/Gadazinojums.pdf

Zhang, L., Boom, R.M., Chen, X.D., Schutyser,M.A.I. (2018). Recent Developments in Functional Bakery Products and the Impact of Baking on Active Ingredients. IDS’2018 – 21st International Drying Symposium València, Spain, 11-14 September 2018 http://dx.doi.org/10.4995/ids2018.2018.7593




DOI: https://doi.org/10.17770/jresd2021vol1.13.6713

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Samanta Gaile, Iveta Dembovska, Inese Silicka, Ērika Teirumnieka



This journal is distributed with an international license:

Creative Commons Attribution 4.0 International License