The global konjac flour market is expected to secure US$ 993.9 Million in 2022 to US$ 1,441.2 Million by 2032. From 2022 to 2032, the market is expected to display a CAGR of 4.5%. During the forecast period from 2016 to 2021, the market exhibited a CAGR of 3.9%.
Konjac flour can be defined as a Glucomannan Powder which is pure soluble fiber with no calories, no starch, no sugar, no fat and no protein which is wheat free and gluten free. Konjac flour is used as an ingredient as a thickening agent in food preparation and additives in food & beverage industry.
Konjac flour is made from konjac plant roots, when konjac plants roots are matured, the roots are removed from the ground and peeled. Peeled roots are cut into pieces and dried by warm air, dried roots are then refined into a powder which separates the lighter components from the heavier flour, left glucomannan is used in noodles and other dishes.
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Konjac flour is an odorless, natural soluble fiber, which is found in the konjac plants. The food made from the corm of the konjac plant is widely known as konnyaku (yam cake) which is being cooked and consumed on daily basis in Japan. Research has found that konjac lowers down serum cholesterol levels and helps to delay the glucose absorption.
Benefits associated with konjac flour are expected to be the key factor propelling the global konjac flour. Advantages like improving skin health, lowering cholesterol, aiding weight loss, controlling acne, and others, are anticipated to augment the market size in the forecast period.
The increasing demand for nutritional supplements is rising at a fast pace in developing countries like India and China. Also, the growing interest of international players in increasing their production bases and product portfolio across Asian countries like India, China, Malaysia, and others owing to the presence of untapped market opportunities is predicted to further strengthen the regional market during the forecast period.
Role of Startups in Developing the Global Konjac Flour Market
Shileo, Umami Unites, Bubluv, Growthwell Foods, Good Food Technologies, and Shileo are some of the emerging names in the global Konjac market.
Increasing adoption of plant-based food is expected to benefit the market. For instance, Umami Unites, a Japanese startup is developing alternative-protein products, using Japanese ingredients. Such initiatives among new players are expected to favor market growth in the coming time.
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Competition Analysis
Key players in the global konjac flour market include Hubei Yizhi Konjac Biotechnology Co., Ltd, Zeroodle, Miracle Noodle, NAH Foods, Shanghai Brilliant Gum Co. Ltd, and Henan Xin Industry Co. Ltd. And Baoji Konjac Chemical Co., Ltd., NOW Foods.
Recent Developments-
- In February 2021, Tsutomu Foods Co. Ltd. launched SoyNyack Gluten-Free Konjac Noodles which contain Soybeans in the United States. The product is low in calories and targets health-conscious consumers. The product is rich in dietary fibers and noodles are about 17 Kcal. The product has been manufactured in a sustainable way so that it is edible to health-conscious consumers.
Key Segments Profiled in the Global Konjac Flour Market
By Applications:
- Food & Beverages
- Agriculture
- The Medical & Pharmaceutical Industry
By Function:
- Gelling Agent
- Thickener
- Film Former
- Emulsifier
- Stabilizer
By Region:
- North America
- Latin America
- Europe
- Asia Pacific
- Middle East and Africa
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