Pumpkin Powder Market: What Will Continue to Draw Stakes by Food Processors
The food sector has witnessed fascinating several developments in food processing, packaging, and branding. Over the decades, as associated technologies continued to advance, more and more agriculture produce have been reached the plate of consumers in different ways to suit their diet habits and proclivity. The food sector has witnessed fascinating several developments in food processing, packaging, and branding. Over the decades, as associated technologies continued to advance, more and more agriculture produce have been reached the plate of consumers in different ways to suit their diet habits and proclivity. Variety of vegetables and fruits have been processed, put into powder form, and packaged attractively to this end. It seems no brainer to understand why pumpkin is one of such fruits/vegetables that are extensively grown worldwide, especially since it is a rich source of beta-carotene, aside from containing various vitamins. The fruit is combined in variously in recipes, offering by food processors, and myriad boxes of food that promise health and nutrition. The longer shelf life and purity of the pumpkin powder have been key value propositions in the pumpkin power market. Besides this, the sensory score has been of massive interest for innovators.
Aside from the nutritional value, pumpkin power has also been used as a food colorant. Food supplement manufacturers have grown their interest in pumpkin in that they are working to find better ways of utilizing the powder to supplement their weaning mix and cookies. A number of combinations and preparations have shaped the avenues for producers of pumpkin powder.
Fortification of Food Products Generate Impetus for Production
The appetite of pumpkin powder between packaged food and beverages companies has grown notably over the years. A number of brands of boxed baking mixes for breads, cakes, and cookies and producers of powdered soups, and seasonal blends are using pumpkin powder as a way to fortified their products. Thus, the revenue possibilities in the pumpkin powder market are vast.
Stridently, food processors are expanding their R&D on the various sensory attributes and texture properties. Besides this, the cooking yield is also important for certain food products such as noodles. In this backdrop, food preservation techniques and drying technologies have made continuous strides and have shaped the evolution of the pumpkin powder market.
Of late, pumpkin powder is generating massive interest as an ingredient as a replacement of wheat for two reasons that are perhaps interrelated. For one, the growing trend of gluten-free food products across the globe has nudged food manufacturers and processors to look for wheat replacement in several of the staples used in various regional population. Another reason that has kindled the drive for pumpkin powder market is the use of preparations in food products that are fortified with phytochemicals.
Bakery Food Producers Keen on Enhancing Sensory and Textural Properties of Food Fortified with Pumpkin Powder
Bakery product manufacturers are keen on evaluating the different preparations containing pumpkin powder on the sensory analysis and color of the final products. Pumpkin fluor has thus become an interesting and lucrative market for bakery and confectionary product manufacturers. Key to such initiatives have been a slew of drying technologies used for the production of pumpkin powder. Subsequently, the developments have enriched the production of pumpkin-based bakery products. This has also attracted snack manufacturers such as those using blends in biscuits and cookies.
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The degree of replacement of refined wheat with pumpkin powder depends on several factors, and is a matter of continuous R&D in sensory qualities of the resulting preparations. Indeed, cake manufacturers are toying with new ideas on enhancing the sensory attributes along with the nutritional content of their products to attract consumers in the pumpkin powder market. Of special attention in such research is the focus on keeping the carb content more or less same, while being able to obtain an acceptable textural and sensory properties. Such product advancements are expected to have a massive, long-term bearing on the course of the growth of the pumpkin powder market. Organic pumpkin powder is another lucrative catergory that will spur new spate of R&D investments by food companies. Of note, they are being promoted as a food product that can improve vision and healthy skin in the consumers.
