Dehydrated Green Beans Market is set for a Rapid Growth and is anticipated to grow at a CAGR of around 4.9% between 2019 and 2026

Zion Market Research has published a new report titled “Dehydrated Green Beans Market: by Nature (Organic and Conventional), By Form (Minced & Chopped, Powdered & Granules, and Flakes) and by Drying Method (Air Drying, Spray Drying, Freeze Drying, Drum Drying, and Vacuum Drying): Global Industry Perspective, Comprehensive Analysis, and Forecast, 2018 - 2026.” According to the report, the dehydrated green beans market is anticipated to grow at a CAGR of around 4.9% between 2019 and 2026.

Browse the full “Dehydrated Green Beans Market: by Nature (Organic and Conventional), by Form (Mined & Chopped, Powdered & Granules, and Flakes) and by Drying Method (Air Drying, Spray Drying, Freeze Drying, Drum Drying, and Vacuum Drying): Global Industry Perspective, Comprehensive Analysis, and Forecast, 2018 - 2026” Report at https://www.zionmarketresearch.com/report/dehydrated-green-beans-market

The global dehydrated green beans market is anticipated to show remarkable growth during the forecast period. Diverse types of vegetable snacks made using different drying methods are becoming increasingly commercially important for the food processing industry worldwide because they are also recognized as healthy for human consumption. The market is further expected to show tremendous growth owing to additional consumer spending on health products. For instance, USD 7.6 billion worth of dehydrated vegetables, instantly dried soup, and seaweed were consumed annually in Japan in 1998, excluding uses in restaurants and institutions (Japan Statistics Bureau, 2000). In China, the production of dehydrated vegetables is worth about USD 800 million, including USD 420 million for dehydrated red pepper, about 60-70% (about 230,000 tons) for export (Liu, 2003). In Europe, the market for dehydrated vegetables was estimated to be worth USD 260 million in the early 1990s. The growth in the popularity of convenient foods in many Asian countries has stimulated increasing demand for high-quality dehydrated vegetables and fruits. This trend is expected to continue and even accelerate over the next decade in all emerging economies of the world.

Based on the form of dehydrated green beans, the market is divided into minced & chopped, powdered & granules, and flakes. The powder segment is expected to gain traction for the market over the forecast period. Powder increases in volume about 1.5 times and increases in weight about 2.5 times when making it into a thick beans paste. Thus it becomes convenient when it comes to marketing of the product owing to its weight. Moreover, the demand for ‘easy-to-consume’ food products has been trending along with changing consumer lifestyle and modernization. In addition to this, the longer shelf life of dehydrated green beans in powder form is another factor that could boost the market growth. Developing a variety of vegetables with improved shelf-life so as to maintain the freshness and quality for a longer period has been a long-cherished plan of horticulturists worldwide.  An extension in shelf-life would enable the commodities to withstand the rigors of harvesting, transportation, and storage, thus providing consumers with quality produce. However, the success in achieving this target has been meager and only a few fruit and vegetable varieties with improved shelf-life are available.

In terms of drying method, the global dehydrated green beans market has been classified into air drying, spray drying, freeze drying, drum drying, and vacuum drying. The air drying segment is anticipated to bolster the demand for the market. Air drying removes the moisture from the food so bacteria, yeast and mold cannot grow and spoil the food. Drying also slows down the action of enzymes (naturally occurring substances which cause foods to ripen) but does not inactivate them. As drying removes moisture, the food becomes smaller and lighter in weight. When the food is ready for use, the water is added back, and the food returns to its original shape. Foods can be dried in the sun, in an oven or in a food dehydrator by using the right combination of warm temperatures, low humidity and air current. In drying, warm temperatures cause the moisture to evaporate. Low humidity allows moisture to move quickly from the food to the air. Air current speeds up drying by moving the surrounding moist air away from the food.

Some key players in operating in the dehydrated green beans market are R Benson & Partners Ltd., Mevive International Trading Company, Silva International, Inc., Harmony House Foods Inc., Van Drunen Farms, Freeze Dry Foods GmbH, Dehydrates, Inc., BC Foods, Colin Ingredients, HSDL Innovative Private Ltd., Ruchi Foods LLP, and Garlico Industries among others.  

This report segments the global dehydrated green beans market as follows:

Global Dehydrated Green Beans Market: Nature Segment Analysis

• Organic
• Conventional

Global Dehydrated Green Beans Market: Form Segment Analysis

• Minced & Chopped
• Powdered & Granules
• Flakes

Global Dehydrated Green Beans Market: Drying Method Segment Analysis

• Air Drying
• Spray Drying
• Freeze Drying
• Drum Drying
• Vacuum Drying

Global Dehydrated Green Beans Market: Regional Segment Analysis

• North America
  • U.S.
• Europe
  • UK
  • France
  • Germany
• Asia Pacific
  • China
  • Japan
  • India
• Latin America
  • Brazil
• Middle East and Africa

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