Global Konjac Market to Be Worth $2.12Bn by 2030 as Consumers Embrace Functional Foods – vegconomist
A new report by 360i Research has found that the global konjac market will be worth $2.12 billion by 2030, growing with a CAGR of 8.61%.
Konjac is an Asian plant commonly used to create flour, gels, chips, fiber, and gums. Many companies use these ingredients in plant-based products, including seafood, egg, and gelatin alternatives.
Market growth will be driven by increased interest in functional foods, as well as rising awareness of konjac’s sustainability and health benefits; the plant is gluten-free, high in fiber, and is claimed to improve cholesterol metrics. Additionally, it is suitable for low-carb diets and is believed to promote healthy blood sugar levels.
Konjac is currently most widely used in the Asia Pacific region, but is rapidly gaining traction in the Americas. Demand is also on the rise in Europe and Africa. However, regulatory constraints may restrain the market.
“Pivotal moment”
Companies that use konjac to create plant-based products include:
- Nippon Ham — This Japanese firm has developed plant-based tuna sashimi containing konjac flour.
- Crafty Counter — A US company combining konjac with cashews, almonds, and coconut milk to make egg alternatives.
- Azuma Foods — A Japanese manufacturer offering tuna, salmon, and squid alternatives made from konjac.
- WOOP4 — A Canadian company producing a range of seafood alternatives, including vegan piranha, with konjac used in many of the products.
- Umami United — Another Japanese company that combines konjac with enzyme technology to produce egg alternatives.
“The ascending demand for konjac highlights its significance in food production, marking a pivotal movement toward healthier, alternative dietary preferences that align with contemporary lifestyle dynamics,” says 360i Research. “This development reflects the broadening consumer preferences and signals a growing market for konjac-based products, cementing their place in the future of food consumption.”
