Raisins Market is Expected to Expand at a CAGR of 5.4% in Terms of Revenue over 2018-2026

Albany, New York:  Raisins are formed by the drying of grapes. Raisins are considered to be the second-most important product of grapes after wine production. When the water content of grapes is reduced to 15%, they are considered as raisins. Raisins are mostly solar/air dried in fields. Raisins are used in many regional dishes, cuisines, desserts, and bakery products. In the global raisins market, Turkey and the U.S. hold prominent market shares as far as the production of dried grapes is concerned. Turkey is the world’s largest producer of raisins, and their production was 429,000 tons in 2014, a remarkable growth of 27% since 2000. Followed by Turkey, major producers of raisins are the U.S., Iran, China, and Chile. In the global raisins market, majorly consumed raisins are natural seedless raisins, which also have many applications in food and beverages. In addition, raisins are used in the garnishing of food dishes to enhance their texture, aroma, and taste.

The health consciousness wave has inundated the global market with nutrition-rich foods and beverages, with an authentic brand commitment to quality, taste, and flavor. In the global market, raisins have gained significant applications in households, food processing industry, and baking industry, Raisins are also very popular among food service providers, owing to their multiple health benefits and good taste, which is helping them in attaining customer attraction. With the frequent launching of food products, the dried fruit market has become more competitive, and manufacturers are following the customer-centric approach to become leaders in the raisins market. Many food manufacturers are very keen on incorporating raisins in their products to enhance the organoleptic properties of their products. Consumers are increasingly moving towards food products that are made from natural ingredients without any chemical or artificial additives. There is also a noticeable shift towards the consumption of dried fruits such as raisins. Manufacturers are developing products with natural ingredient compositions and reduced processing to cater to the burgeoning consumer demand for nutritional and sustainable foods. They are also offering convenience and on-the-go foods with a healthy twist to satiate the millennial palates of consumers.

Many food companies are using raisins in their products, and introducing different types of snacks and bakery products consisting raisins; they can be used as toppings in various bakery products, which add the essence and good flavor of the raisins to the particular food product. Dried raisins is the most common dried fruit, and are widely used in various bakery products to increase their flavor and nutritional value. With the increasing flavor inspiration and demand for healthy food ingredients in food products, food manufacturers are emphasizing on incorporating healthy foods in their final products to cater to the demand from their broad range of customers. In the bakery industry, raisins are used in baked goods to enhance their texture and flavor. Incorporating raisins in bakery food products imparts a tangy flavor to these products, and also add to their nutritional value.

Over the last few decades, there has been a noteworthy boom in the bakery industry, which directly results in the increased demand for raisins among manufacturers in this industry. Innovation in the product line and frequent product launches have made the raisins marketplace more competitive than earlier, which compels manufacturers incorporate natural and healthy food ingredients into their product lines to become leaders in the market.

Growing economies have increased the essence of customization in final products. Manufacturers are now using mass customization as a strategy to fulfill the demand of their broad range of customers. The same trend is also being followed in the breakfast cereals market. According to data published in 2013, the varieties of morning breakfast cereals have increased from 160 varieties in 1970 to 340 varieties in 2012. In order to increase the variety of breakfast cereals, manufacturers are utilizing dried fruits as an ingredient in morning breakfast meals to fulfill the nutritional demand. Raisins are one of the most commonly used dried fruits that are incorporated in breakfast cereals.

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