Summary

In South America Indigenous communities have a long history of preserving food through dehydration methods. Techniques such as sun-drying and air-drying were employed to extend the shelf life of fruits, vegetables, and even meats. These practices allowed communities to store food for times when resources were scarce. Many traditional South American foods are based on dehydrated ingredients. For instance, dried corn (choclo) is a staple in many Andean dishes. Chicha, a fermented corn beverage, is made from dried corn kernels. Dried potatoes, known as chuño, are also essential in Andean diets. Dehydrated foods have been used for medicinal and ritual purposes in some South American cultures. Certain herbs, fruits, and plants are dehydrated and then used in traditional medicine or religious ceremonies. Dehydrated foods are sometimes used to introduce tourists to traditional South American cuisines. In some cases, dehydrated ingredients are rehydrated and used to create authentic dishes that highlight the culinary diversity of the region. South America is known for its culinary diversity, and dehydrated foods play a role in this richness. Different countries and regions have their own unique ways of dehydrating and using various ingredients. For example, in Peru, the traditional dish "carapulcra" is made using dehydrated potatoes and pork. Dehydrated fruits and snacks are popular street food items in many South American countries. Vendors often sell dried fruits like plantains, mangoes, and pineapples as quick and tasty snacks for people on the go.

According to the research report, “South America Dehydrated Food Product Market Outlook, 2028” published by Bonafide Research, the market is anticipated to add around USD 1.65 Billion market size from 2023 to 2028. Dehydrated food products are known for their extended shelf life, making them appealing to consumers seeking longer-lasting food options. This convenience aligns with busy lifestyles and a desire for products that can be stored without spoiling for extended periods. Urban populations in South America continue to grow, leading to increased demand for convenient and easily transportable food products. Dehydrated foods are well-suited to urban settings where access to fresh produce might be limited. The demand for dehydrated products with cultural and historical significance is growing. Consumers are interested in trying traditional ingredients that have been preserved through dehydration methods, contributing to the preservation of culinary heritage. Economic growth can lead to increased disposable income, allowing consumers to explore premium and unique food options, including dehydrated products. Cooking classes, workshops, and food education programs can promote the use of dehydrated foods and teach consumers about their nutritional benefits. Dehydrated foods can be part of strategies to adapt to changing climate conditions, ensuring food availability during unpredictable weather patterns. Consumers are seeking transparency in food labels and ingredient lists. Dehydrated products, often made with minimal additives, can align with the clean label movement.

Based on countries, the Brazil, Argentina and Colombia, among them the Brazil dominate the South American Dehydrated Food Product market with more than 40% market share in 2022.
Brazil is a vast country with diverse climatic regions, which allows for the cultivation of a wide variety of fruits, vegetables, and other crops. This agricultural diversity provides ample raw materials for producing dehydrated food products. As the largest economy in South America, Brazil has a sizable consumer base with varying tastes and preferences. The growing middle class and urbanization have led to increased demand for convenient and nutritious food options like dehydrated products. Brazil's popularity as a tourist destination introduces international visitors to its local cuisine, including dehydrated food products. This exposure can contribute to increased demand and awareness. Participation in international food trade shows and exhibitions provides Brazilian companies with opportunities to showcase their dehydrated products and connect with potential buyers. Dehydrating food is not a new concept in South America. Indigenous cultures have practiced sun-drying and other traditional methods for centuries to preserve food for longer periods. The Amazon rainforest in South America is home to numerous exotic fruits like açaí and camu camu. Dehydrated forms of these superfoods have gained popularity for their nutritional benefits.

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.)

Freeze drying is a gentle dehydration method that involves freezing the food and then removing moisture under vacuum. This process helps retain the majority of the food's original nutritional content, including vitamins, minerals, and antioxidants. Freeze drying is particularly effective at preserving vitamin C, which is often vulnerable to degradation in other drying methods. This is highly appealing to health-conscious consumers. Freeze-dried foods often retain their natural flavors and aromas exceptionally well. This high-quality flavor profile appeals to consumers seeking a premium dining experience. When freeze-dried foods are rehydrated, they often regain their original texture and taste, providing a similar sensory experience to fresh foods. Freeze-dried foods are popular among outdoor enthusiasts, hikers, campers, and travelers due to their lightweight and compact nature. They require minimal storage space and are easy to carry, making them ideal for on-the-go consumption. Freeze-dried products rehydrate quickly, often within minutes, by simply adding water. This makes them convenient for consumers seeking quick and hassle-free meal options. Freeze-dried products are often portioned into single-serving packages, allowing consumers to control their serving sizes easily. Freeze-dried foods are perceived as healthy options due to their nutrient retention. They cater to consumers who prioritize nutrient-rich diets.

Based on the product types, the market is divided into milk powder, other dairy products, fruits, vegetables, herbs, fish and seafood, meat, and others (pet foods).

South American consumers have an increasing interest in global and ethnic cuisines. Dehydrated dairy products play a crucial role in replicating international dishes and flavors in the comfort of one's home. Dehydrated dairy products have a significantly longer shelf life compared to their fresh counterparts. This reduces the frequency of grocery shopping and food waste, making them appealing to consumers. Unlike fresh dairy products, dehydrated options do not require constant refrigeration, which is especially convenient in regions with unreliable or limited access to refrigeration facilities. The "Other Dairy Products" category includes a wide range of dehydrated dairy products beyond traditional items like milk powder and cheese. It encompasses products such as yogurt powder, sour cream powder, and specialized dairy ingredients used in food processing. The "Other Dairy Products" category includes plant-based alternatives, such as powdered coconut milk or almond yogurt. These cater to consumers following plant-based or vegan diets. Manufacturers often fortify dehydrated dairy products with vitamins and minerals, appealing to health-conscious consumers looking for added nutritional benefits. Dehydrated dairy products from this category are utilized as essential ingredients in various food products, including snacks, baked goods, desserts, and ready-to-eat meals.

Based on the form, the market is divided into powder and granules, minced and chopped, slices and cubes, flakes, and others (whole).

Slice and cube-shaped dehydrated ingredients eliminate the need for consumers to spend time washing, peeling, and chopping fresh produce. This is especially valuable for busy individuals and families seeking quick meal solutions. The pre-sliced or cubed form of these ingredients simplifies meal preparation, making it convenient for home cooks and professional chefs alike. Manufacturers can maintain high-quality standards with pre-sliced and cubed dehydrated products, ensuring that the cuts are uniform in size and appearance. Pre-sliced and cubed dehydrated ingredients allow consumers to use precise portions, minimizing food waste from unused or spoiled fresh produce. Sliced and cubed dehydrated ingredients are often used for garnishing and decorating dishes, adding aesthetic appeal to both homemade and restaurant-prepared meals. Many consumers in South America seek products with clean labels, meaning minimal additives, preservatives, or artificial ingredients. Slice and cube-shaped dehydrated ingredients can align with this preference, especially when made from natural ingredients. The food processing industry uses pre-sliced and cubed dehydrated ingredients as components in various products, including ready-to-eat meals, snacks, and convenience foods. Slice and cube-shaped dehydrated ingredients are widely available in both traditional retail stores and through e-commerce platforms, ensuring accessibility to consumers in urban and rural areas.

According to the 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).

Dehydrated foods offer a wide range of ingredients that are essential for bakery and confectionery production. This includes dehydrated fruits, nuts, cocoa powder, and more. Dehydrated ingredients have a significantly longer shelf life compared to their fresh counterparts. This is particularly important in bakery and confectionery manufacturing where ingredient storage stability is crucial. The extended shelf life of dehydrated ingredients minimizes the risk of spoilage, which is important for reducing food waste in the baking and confectionery industry. Some dehydrated ingredients can be rehydrated as needed, allowing bakers and confectioners to customize ingredient textures and moisture levels for specific recipes. Dehydrated ingredients are easy to store, requiring less space than fresh ingredients and reducing storage costs for manufacturers. Dehydrated ingredients are efficient to use in large-scale food processing. They can be incorporated into various bakery and confectionery products, from bread and cakes to chocolates and candies. Some dehydrated ingredients retain their nutritional value, including vitamins and minerals, appealing to consumers seeking healthier bakery and confectionery options. Dehydrated ingredients allow for the creation of innovative products by combining various elements, such as dried fruits with nuts or dehydrated spices with chocolate, resulting in unique bakery and confectionery offerings.

Companies Covered in this report:

Olam International ,Maruha Nichiro Corporation,McCormick & Company,Dohler Group SE,Sensient Technologies Corporation,Nestlé S.A. ,Cargill, Incorporated,Arla Foods amba,BCFoods Inc and Red River Foods.

Considered in this report

• Geography: South America
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report

• South America Dehydrated Food Product market Outlook with its value and forecast along with its segments
• Country-wise Dehydrated Food Product market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Country covered in the report:

• Brazil
• Argentina
• Colombia


By Method Type

• 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 (prepared meals, pet foods)

By Form

• Powder & Granules
• Minced & Chopped
• Slice & Cubes
• Flakes
• Others (whole)

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 Nature

• Conventional
• Organic

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 organisations related to the Dehydrated Food Product 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.








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