The consumption of Dairy Food is set to grow at a steady CAGR of 1.8% over the coming years, according to a new study on ASDReports

Wednesday 30 July 2014, Amsterdam

Report Overview:

The new report now available on ASDReports, identifies promising areas for future growth with an estimated CAGR of 1.8%, this allows you the upper hand over your competitors. You will secure a proper understanding of shifting market dynamics which will enable you to amend your business plans accordingly to allow maximum sales. You will gain an explicit understanding of the relationship between key drivers of consumer demand in the Dairy Food Market in the UK enabling you to indentify the key areas in which you want to compete in the future.


Reasons to buy:

• Understand yours and your competitors’ positions in the market, and accurately identify the path to future success.
• Confidently update your strategic and tactical plans based on a proper understanding of the future pattern of market trends.
• Understand key growth categories by analyzing the market dynamics of the Dairy Food categories in the UK, thereby gaining the upper hand over competitors.
• Analysis of consumer behavior, economic conditions, and demography reveals emerging opportunities in the UK’s Dairy Food market should you be thinking of diversifying your business offerings.

Key Highlights:

• Beta-Glucan is a natural fiber that occurs in the bran of barley, oats, and wheat, and can also be extracted from the cell walls of baker’s yeast. The Beta-Glucan linkages and chemical structure differ with regards to solubility, mode of action, and overall biological activity.
• Beta-Glucan, as soluble fibers, forms viscous aqueous solutions and increases the viscosity of gut contents in the human intestinal system. Soluble fibers help in the absorption of cholesterol; resulting in a lower blood cholesterol uptake, which is one of the key risk factors of cardiovascular diseases.
• Beta-Glucans are widely used in the bakery industry in products such as biscuits and pastas because of their viscosity properties. Combined with other ingredients, Beta- Glucans are being used as fat-replacers in many food and beverage products.