POLYPHENOL MARKET ANALYSIS

Market Challenges And Opportunities

Global Polyphenol Market: Drivers

• Growing demand for clean labels and natural additives: Growing demand for clean label and natural additives is predominantly fueling the global polyphenol market’s growth. For instance, Layn Natural Ingredients is a global leader in the production of premium-quality plant-based functional ingredients and solutions has launch its non-GMO project-verified botanical extract portfolio in 2021. The product line focuses on polyphenol-rich botanical extracts with high functional benefits in food and beverage, sports nutrition, and the dietary supplement sector.

• Increasing prevalence of lifestyle diseases: The increasing prevalence of lifestyle diseases due to sedentary lifestyles and unhealthy eating habits is creating a demand for polyphenol-based products such as, apple, apricots, blackberries and many more For instance, diabetes has been referred to as a silent killer by the United States Centers for Disease Control and Prevention. As per the global diabetes data report, four out of five adults have undiagnosed diabetes in low- and middle-income countries such as Iran, United Arab Emirates, Tanzania. In addition, according to the WHO (World Health Organization), about 422 million people worldwide have diabetes, with the majority living in low- and middle-income countries, and 1.5 million deaths are directly attributed to diabetes each year.

Global Polyphenol Market: Restraints

• Difficulty associated with the overall manufacturing, processing, and sourcing of polyphenols: Difficulties associated with the overall manufacturing, processing, and sourcing of polyphenols are hindering the growth of the market. Polyphenols are affected by high heat and intense light, which poses a challenge while processing them. For instance, according to the International Journal of Food Properties, higher intake of fruits and vegetables has been associated with a reduced risk of cardiovascular disease, cancer, and ischemic stroke. In this study, various cooking procedures affected the total polyphenolic content and the antioxidant activities of vegetables. It shows that all cooking processes had more variable effects on total polyphenol content and antioxidant properties. Generally, the total polyphenolic content and the antioxidant activities in cooked vegetables were lower than those in raw samples.
• Counterbalances: In order to protect the polyphenols during manufacturing, processing, or sourcing, the stability and quality of the compounds must be maintained after the extraction and identification of the polyphenols. Thus, encapsulation is widely used to protect the extracts during storage, extend their shelf life, and intensify their bioavailability.