The North American mango puree market is seeing consistent increase as a result of rising consumer demand for natural and healthful fruit-based products. With a 7.3% compound annual growth rate, it is expected to increase from US$ 1,493.2 million in 2022 to US$ 3,020.75 million by 2032. Mango pulp is processed into a creamy paste or liquid, usually with a brix range of 14.0 to 18.0, to generate mango puree. Mango purees for dairy goods like yoghurts, ice cream, biscuits, and cookies including chocolate and cereal bars are also made at higher brix levels—up to 28 degrees.
The north American mango puree industry was growing steadily, driven by increasing demand for healthy and natural fruit-based products. The mango puree industry is anticipated to expand at a CAGR of 7.3% over the anticipated time frame. According to projections, the market would be worth US$ 3,020.75 Million by 2032, up from US$ 1,493.2 Million in 2022.
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Mango puree is made by mashing mango pulp into a thick, creamy paste or liquid. The permissible brix range for mango puree is 14.0 to 18.0. Mango purees, with a natural brix of up to 28 degrees, have been produced, which can be used to prepare cookies (like chocolate and cereal bars) and dairy goods (like yoghurts, ice cream, and biscuits).
Mango puree comes in two varieties: regular and organic. Artificial colouring, artificial fertilisers, and pesticides are not included in organic mango puree. Traditional mango puree is processed with additional ingredients or blended with other approved mixtures to produce a product that is made in compliance with good manufacturing practises.
Global Mango Puree Market: Dynamics
The overall consumption of mangoes has increased, which has led to an outstanding expansion in the global market for mango puree. Since the flavour is popular all over the world, it is used to make a variety of goods from various industries, including baby food, ice cream, yoghurt, bakery snacks, etc. The market is still constrained, nevertheless, by low production and severe import regulations, particularly in the United States, where mango imports are the only source of supply. A rapid rise in health consciousness among consumers may potentially have a negative impact on the industry.
Global Mango Puree Market: Segmental Highlights
This research bifurcates the global mango puree industry into different segments that helps in easy understanding and analysis of the complete market. The segmentation is done on the basis of source, end use and region.
Global Mango Puree Market: Competitive Landscape
The report consists of a section dedicated to the competitive scenario of the global mango puree mark. It profiles the major players leading the global mango puree industry. Some of the top companies included in the report are Symrise AG, Döhler GmbH, Kiril Mischeff, Riviana Foods Pty Ltd, Nestlé S.A., The Hain Celestial Group, Inc, Newberry International Produce Limited etc.
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Segmentation of the global mango puree industry
By Source
- Organic Mango Puree
- Conventional Mango Puree
By End Use
- Infant Food
- Beverage
- Bakery and Snacks
- Ice Cream and Yoghurt
- Dressings and Sauces
By Region
- North America
- Western Europe
- Eastern Europe
- Latin America
- APEJ
- Japan
- Middle East and Asia
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