Global Dehydrated Food Market Overview, 2023-28

Dehydrated food is a type of preserved food that has had its water removed. It is often made by heating the food until all the water evaporates. Dehydrated food can last for years if stored properly and is a great way to preserve surplus fruits and vegetables from your garden. They can also be used as a convenient way to take food with you on camping trips or other activities. Dehydrated food is lightweight and easy to transport, and because it takes up less space than fresh food, it is also more cost-effective. Dehydrated food can also be rehydrated by adding water and cook as usual. The increasing demand for food products with long shelf lives is notably driving the packaged dehydrated food market growth, although factors such as increasing adoption of the drying-at-home technique may impede market growth. One of the key factors driving the global packaged dehydrated food market growth is the increasing demand for food products with long shelf lives. The increasing demand for food products with long shelf lives is driving the growth of the global packaged dehydrated food market. The busy lifestyles and the rising working population, especially women have further fuelled the demand for packaged dehydrated food products as they can be stored for long periods and yet retain their freshness. Demand for dried foods is anticipated to increase as consumer trends regarding the types of food consumed and the adoption of on-the-go eating habits change. Additionally, one of the growth strategies for suppliers of dehydrated vegetables continues to be a focus on giving nutritionally dense dry products through their selection of ready-to-cook or on-the-go meals and snacks. Growing consumer demand for processed foods is driving food manufacturers to launch new goods, giving consumers wholesome, ready-to-eat food with a longer shelf life. People who enjoy ready-to-eat vegetables in dehydrated form are gradually adopting them as favourite snacks. The product's rising demand is having an impact on total sales. According to the research report, "Global Dehydrated Food Products Market Overview, 2028" published by Bonafide Research, the market is anticipated to cross USD 102.6 Billion by 2028 increasing from USD 70.84 Billion in 2022. Further, the market is projected to grow with 6.50% CAGR by 2023-28. Food dehydration is considered to be the best and most reliable way for preserving seasonal fruits and vegetables. These dried vegetables are cheap, convenient, and wholesome. Fast food businesses' massive market penetration in the food industry is probably what drives expansion. In addition, numerous firms are continually working to diversify their selection of nutrient-dense dried items for meals, snacks, and on-the-go options. The market for dehydrated vegetables is also driven by the growing need to preserve food products for an extended period of time so that they can be used as raw materials in finished goods. Food or vegetables dehydration or drying is a process that is used to eliminate moisture from food products and vegetables as it helps in preservation for long periods of time. Food dehydration is highly adopted as an ideal process to preserve seasonal fruits and vegetables. With easy storage, high nutritional value, and cost effectiveness, dehydrated vegetables have been witnessing significant adoption across the globe. Dehydrated vegetable manufacturers are increasingly striving to offer nutrition-rich dehydrated vegetables offerings. Manufacturers are focusing on improving consumer’s understanding about dehydrated vegetables to appeal to a wider consumer base. Manufacturers are focusing on effective communication and marketing strategies to drive home the advantages of consuming dehydrated vegetables.

Based on region, the market for dehydrated food items will be dominated by Europe in 2022 with a market share of 30%. The need for convenient food options, such as dehydrated goods, has expanded as a result of consumers' fast-paced lifestyles. In particular among metropolitan populations, ready-to-eat and fast meals produced from dried components have grown in popularity. Dehydrated foods can provide a way to maintain the nutritional value of ingredients while also having a longer shelf life, which is something that European consumers are increasingly looking for in their food selections. Fruits, vegetables, and grains that have been dehydrated frequently keep a sizable amount of their vitamins and minerals. Compared to fresh food, dehydrated items are noted for having a longer shelf life. They are now appealing to customers who want to stock up on non-perishable goods and who wish to reduce food waste. Chefs and home cooks are utilising dehydrated ingredients in inventive ways to give distinct flavours, textures, and looks to recipes. Due to this, dried foods are now being used in inventive and high-end culinary ways. The popularity of outdoor pursuits such as hiking, camping, and backpacking in Europe has increased the need for wholesome, portable, and light-weight dehydrated meals that are simple to transport and prepare in secluded areas. Demand for dehydrated plant-based protein sources, such as legumes and soy products, has increased as a result of the popularity of veganism and plant-based diets. Based on method, the market is divided into Spray dried, Air dried/Sun dried, Vacuum dried/ Microwave dried, Freeze dried and others (drum dried, etc.) Dehydration is a preservation process that can take many different forms, each with its own benefits and uses. In the market for dehydrated food products worldwide, spray drying is one technique that has notably gained popularity. By enabling the mass manufacture of high-quality, shelf-stable dehydrated items, this technology has completely transformed the food business. Through the use of heat, a liquid or slurry is transformed into small particles during the spray drying process. It is frequently employed in the food sector to produce powdered or granulated versions of a wide range of food items, including dairy, fruits, vegetables, and even beverages. Because spray drying takes place at relatively moderate temperatures, the food's nutritional value is preserved. Compared to certain other drying techniques, the approach is less likely to cause the degradation of vitamins, minerals, and other delicate components. Additionally, spray drying's quick evaporation causes the production of tiny particles with a lot of surface area. Spray-dried goods are now more soluble, making them suited for fast mixes like soups, drinks, and sauces. The shelf life of the items is increased by the removal of moisture through spray drying, which prevents the growth of bacteria that cause product degradation. This is especially advantageous for goods that must be kept for a lengthy amount of time. As long as there is a need for dehydrated food products, spray drying will continue to play a significant role in determining the market's structure. According to product type, the market is divided into milk powder, other dairy products, fruits, vegetables, herbs, fish and seafood, meat, and others (pet foods). One product, milk powder, has been able to establish an unrivalled position of dominance in the huge market for dehydrated food products worldwide. Milk powder has become a common ingredient in kitchens, pantries, and a variety of industries due to its broad use and numerous uses. A significant factor in milk powder's prevalence is its adaptability in culinary applications. It provides a rich and creamy flavour profile and is a staple in both savoury and sweet meals. Milk powder adds a touch of creaminess that is delicious and comforting, boosting the flavour of sauces and soups as well as the texture of baked goods and confections. The longer shelf life of milk powder is one of its most important benefits. Milk powder has a longer storage time since it is less likely to spoil because the moisture content has been removed through dehydration. In areas with maybe limited availability to fresh milk, this quality is very valuable. Additionally, milk powder is a great option for circumstances where portability is essential, such as camping vacations, hiking expeditions, or emergency food supplies, due to its light weight and compact shape. Milk powder has established itself as a dependable source of nourishment in a variety of situations because to its convenience and long shelf life. Additionally, milk powder effectively satisfies the world's insatiable appetite for dairy goods. It is a flexible component that may be added to many different recipes as a flavour enhancer or reconstituted into liquid milk. Milk powder presents a practical option in areas where dairy farming may be difficult owing to variables like climate or geographic limitations. In terms of form, the market is divided into powder and granules, minced and chopped, slices and cubes, flakes, and others (whole).

Due to its adaptability and ease, the powder and granules form market is anticipated to continue expanding. Dehydrated powders and granules are used to produce a variety of foods, including sauces, soups, spices, and beverages as well as nutritional supplements and flavour enhancers. This industry has grown in response to consumer demand for simple cooking options and flavour personalization. Foods that have been dehydrated lose their water content, which is necessary for microbial growth. The shelf life of the product is greatly increased as a result. Dehydrated food can be kept fresh for months or even years if it is properly packaged and kept. Water content reduction makes food lighter and more compact by lowering its weight and volume. This is particularly useful for outdoor sports, camping, and emergency food supplies where weight and storage space are important considerations. Additionally, a variety of recipes, both savoury and sweet, can readily combine dehydrated powders and granules. They can be used as seasoning mixtures, baking components, soup bases, flavour enhancers, and more. Dehydrated foods in the forms of powder and granules are common options for emergency food storage. They are useful for disaster preparedness because they require little preparation and may be kept for a long time. In terms of application, the market is divided into desserts and ice cream, bakery and confectionery, yoghurt and smoothies, salads and pastries, soups and snacks, pet food and treats, dips, dressings and seasoning mixes, and others (breakfast cereals). For a variety of reasons, including convenience, altered texture, increased shelf life, and flavour enhancement, dehydrated food products are frequently utilised in desserts and ice cream. Fruits, nuts, and other foods can have their natural flavours concentrated by dehydrating them to remove the water content. The whole sensory experience can be improved by adding a blast of flavour to desserts and ice cream thanks to this intensification of flavours. In contrast to the smooth and creamy texture of sweets and ice cream, they can offer a pleasing textural contrast. Dehydrated ingredients that are chewy or crunchy can give desserts an unusual mouthfeel and increase consumer satisfaction. You can utilise dehydrated products to create flavours and textures that might not always be available or in season. This makes it possible for chefs and food producers to produce regular and interesting dessert options throughout the year. It is simple to use and combine these items into dessert recipes. They may be simply stored until needed and don't need as much preparation as fresh items. Additionally, these ingredients are frequently utilised as toppings for ice cream and sweets, allowing consumers to select the quantity size and personalise their delicacies as desired. In terms of nature, the market is divided into conventional and organic. Traditional dehydrated food items are expanding for a number of reasons, including shifting customer preferences, advancing technology, favorable economic conditions, and sustainability considerations. The demand for quick-to-eat, ready-to-eat, or simple-to-prepare foods has expanded along with busy lifestyles, which has raised awareness of dehydrated goods. Modern customers can quickly rehydrate and use a dehydrated goods, which makes them a practical choice. Compared to fresh products, dehydrated foods have a much longer shelf life. Customers who want to stock up on non-perishable goods find them to be enticing because of this, especially during crises or for outdoor activities. Because dehydration prolongs the shelf life of perishable goods, it helps to decrease food waste. This is in line with the desire to make more environmentally responsible decisions and the growing awareness of sustainability. The food choices of consumers are growing increasingly diverse as they experiment with international flavors and ingredients. Dehydrated foods may provide access to special ingredients that aren't always readily available locally. Consumers are increasingly turning to dehydrated meals as part of their food security and emergency preparedness strategies because to the uncertainties caused by natural disasters, supply chain disruptions, and other calamities. Dehydrated foods are convenient for backpacking, camping, and other outdoor activities since they are light and have a smaller volume than fresh foods. For people who are constantly moving about, their portability is a huge benefit. According to the distribution channel, the market is segmented into Food Manufacturer, Food Service and Retails. Dehydrated food products are produced and supplied to various distribution channels by food manufacturers. They frequently create large quantities of dried components, additives, and prepared foods that are then sold to various food industry segments. Other food producer’s purchase dehydrated components, such as dried fruits, vegetables, spices, and herbs, to utilise in their goods. Soups, sauces, packaged snacks, cereals, and other foods all contain these ingredients. Food producers utilise dehydrated additives such flavour enhancers, seasonings, and food colouring to give their products certain flavours and appearances. Dehydrated foods can be produced by food producers and afterwards rebranded for use in other retail and foodservice locations. Customization and flexible branding are made possible by this. Key Market Insights Olam International ,Maruha Nichiro Corporation,McCormick & Company,Dohler Group SE,Sensient Technologies Corporation,Nestlé S.A. ,Cargill, Incorporated,Arla Foods amba,BCFoods Inc.,Red River Foods. Considered in this report • Geography: Global • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report • Global Dehydrated Food Products with its value and forecast along with its segments • Region-wise Dehydrated Food Products market analysis • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation Regions & Countries covered in the report: • North America • Europe • Asia-Pacific • South America • Middle-East & Africa By Method • Spray dried • Air dried/Sun dried • Vacuum dried/ Microwave dried • Freeze dried • Others (drum dried, etc) By Product Type • Milk powder • Other Dairy Products • Fruits • Vegetables • Herbs • Fish and Seafood • Meat • Others (pet foods) By Form • Powder & Granules • Minced & Chopped • Slice & Cubes • Flakes • Others (whole) By Nature • Conventional • Organic By Application • Desserts and Ice Cream • Bakery and Confectionery • Yogurt and Smoothies • Salads and Pasta • Soups and Snacks • Pet Food and Treats • Dips, Dressings & Seasoning mix • Others (Breakfast Cereals) By Distribution Channel • Food Manufacturer • Food Service • Retails The approach of the report: This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations and organizations related to the Dehydrated Food Products industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.