The global market for potato snacks is estimated to reach an approximate valuation of US$ 1, 25,043.7 Mn in the forecast period. China is the major market for potato snacks in the East Asian region.
US holds a market share of more than 97.7%, and Canada more than 2.3% in the North American market.
In both the regions demand is expected to grow owing to the fact that these regions have dominance over the snacks industry. The major demanding regions of potato snacks is North America followed by East Asia. The potato snacks also serve as a time saving convenience food product which are also available in the form of munchies, nibbles, and others which makes it an excellent alternative option related to other snacks items for consumers. The major market driver for potato snacks is increasing snacking habit of the consumers along with various flavors of potato-based snacks. The market is expected to grow steadily with increasing applications of potato snacks. The global potato snacks market has witnessed significant growth in the historical period registering a CAGR of 3.9% in the historical period and was valued at US$ 92,310.9 Mn in 2023. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.In-depth report coverage is now just a few seconds away Get FREE Report Sample Potato Snacks Consumption Analysis (2018-2022) Vs. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips.
The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The pregelatinized waxy starch forms the skin of the bubble. Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran.
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