Globally, the demand for convenience foods is growing at a faster pace due to changes in social and economical patterns, as well as increased expenditure of food and beverage, awareness about healthy foods, changes in meal patterns and existing food habits, and the desire to taste new products. The United States is the largest market for convenience foods in the world, and the emerging markets of Asia- Pacific, the Middle East, and Latin America are projected to see future growth for the same. On-the-go snacking is becoming extremely popular, especially among the working-class people, teenage children, people living in hostels, and bachelors due to their hectic lifestyles. Moreover, the on-the-go snacking concept is closely associated with easy consumption and handling of products, which snack bars offer. Thus, the demand for snack bars is increasing due to the linked convenience of consumption, aided by disposable packaging that prevents the bars from coming in contact with hands, keeping them clean to work, simultaneously. Presently, consumers are allocating less time for traditional grocery shopping, due to busier schedules. Due to the same, they are also not able to take out time for proper meals and, therefore, opt for on-the-go snack bars in order to satisfy their hunger.

The National Institute of Allergy and Infectious Diseases reveals that 90% of food allergies are caused by eggs, milk, fish, red meat, and nuts. Due to animal protein allergies, most of the meat consumers are inclined toward meat substitutes made of vegan protein, which ultimately drives the global soy protein ingredients market. In fact, according to a reference list of allergen data emperically observed, it was found that the allergen from chicken meat ranges from 0.5%-5% in Southern Europe. According to the United States Center for Disease Control and Prevention, 12.2 million people are suffering from food allergy, of which two-thirds are associated with egg allergy. Consumers are, therefore, switching to protein alternatives, which are plant derived, such as soy, pea, and wheat. This, in turn, is driving the global soy protein ingredients market. According to the Health Focus data, nearly 17% of US consumers, aged between 15-70 years, are predominantly eating plant-based diet, with 60% of the population cutting back on meat-based products.

Seafood comprises a wide variety of fishes, which are suitable for human consumption. The report encompasses a detailed study of the seafood market based on three segments, which are type, application, and region. For the purpose of analysis, revenue generated by various types of seafood such as fish, crustaceans, Mollusca, and others (roe, marine mammals, and medusozoa). In addition, the applications covered in the study include retail, institutions, and food service. Furthermore, the report highlights the revenue garnered from the sale of seafood across various regions such as North America, Europe, Asia-Pacific, and LAMEA.

Rice bran oil, also known as heart oil in Japan and other countries, has been found to be one of the most ideal edible oils due to its balanced fat composition as per the latest WHO & NIN recommendations. Additionally, consumers are increasingly realizing its benefits as it is high in oryzanol, high in phytosterols, naturally rich in vitamin E, light in taste and aroma, high in monounsaturated fatty acid (MUFA), contains 0-gram trans fat per serving, and has a high smoke point (250⁰C). Rice Bran Oil is also hypoallergenic and a naturally-occurring source of many antioxidants, such as Tocopherols, Tocotrienols, Gamma Oryzanol, Phytosterols, Polyphenols, and Squalene. The components of rice bran oil also provide it a larger shelf life. In fact, a recent study conducted by the Department of Pharmacology, PGI, Chandigarh confirmed that rice bran oil reduces cholesterol better than even extra virgin olive oil, thereby posing the opportunity of offering rice bran oil as a cheaper substitute to olive oil.

Foodservice equipment are used for preparation and storage of food products for commercial purpose. These equipment are used in restaurants, hotels, and other commercial kitchens. These include cooking equipment, storage & handling equipment, warewashing equipment, food preparation equipment, and serving. The revenue source for the foodservice equipment market is based on the sales, after service, and replacement of foodservice equipment. The food service equipment market is segmented into product, end use, and region. By product, the market is divided into cooking equipment, storage & handling equipment, warewashing equipment, and serving equipment. By end use, it is classified into Full-service Restaurant & Hotel, quick service restaurants, and catering. By region, it is studied across North America, Europe, Asia-Pacific, and LAMEA.