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A macaron is a sweet confection made from a meringue made with egg whites, icing sugar, granulated sugar, ground almonds or almond flour, and food coloring. The market penetration rate of French macarons has increase 13-times in the last ten years. In addition, their lowest caloric value, 70 - 100 calories each, makes them a smart dessert choice for today's most health-conscious consumers.
The recent change in consumer taste preferences has made macarons increasingly popular among them. Couples are incorporating these little treats into their wedding cakes or macaron tower. In addition, consumers' changing preferences and taste has made them willingly experiment with new flavors and varieties in macarons.
Consumers have become more critical and health-conscious. These health trends drive companies to innovate because their customers choose products that follow the latest health trends. Globally, the desire to avoid certain ingredients, such as gluten, dairy, and animal products, and address food allergies, have become more common than ever.
Unlike most traditional baked goods, macarons are naturally gluten-free because they are made with almond flour. Depending on their filling, they can also be dairy-free. Companies operational in this product market such as - Treat Me, Sweet, London-handcrafted luxury French macaron, are trying to include superfoods or ingredients that contain benefits like anti-inflammatory properties in their products. Hugo & Victor, a French company, uses natural, additive-free, and organic ingredients in their macarons. The color of their products comes entirely from 100% plant-based colorants. Consumers are interested in exploring niche ingredients and international flavors. This trend is expected to lead to the global expansion of the macarons market.
However, today's tastes have evolved. Consumers nowadays expect transparency of ingredients in their desserts and are more aware of what they put in their bodies. Health issues and the desire to eat "cleaner" affect the consumer’s choice of desserts.
Macaron shells are made with egg whites, and hence they are not suitable for vegans. Though a few macarons won’t hurt anyone’s diet, they contain refined and white sugar. Increasing attention to obesity and health-related issues can restrain the growth of the global macarons market during the forecast period.
Key Market Driver -
Innovation in Product Ingredients
Key Market Restraint -
Rising Health Tends and Veganism
The top manufacturers operating in the global macarons market are Laduree, Chantal Guillon, Dana’s Bakery, Dalloyau, Pierre Herme Paris, Jean-Paul-Hevin, Jouer, La Maison du Chocolat, Olivia Macaron, RICHART, and others
By type, chocolate macarons are anticipated to hold the significant share. According to CBI – Ministry of Foreign Affairs, Global chocolate consumption per capita is estimated to be 0.9 kg per year. Chocolate macarons are known for their delicacy, especially when using high-quality chocolate, such as Santa Barbara chocolate. Lemon-flavored macaron is becoming desirable among consumers because of its fruity, zesty, sugary flavors. The airy shell of the lemon macaron directly complements the fluffy meringue and the citrusy curd for flavor. The other flavors of macarons like salted caramel, lavender coconut, mint, cookies & cream, raspberry, blackberry, candy corn, etc., are yet to be explored by customers worldwide and hence their market demand are predictable to grow at a steady pace.
By distribution channel, independent stores and outlets are expected to hold a considerable share in the market as they constantly innovate the products and manufacture them as per trends in the market. For example, in a Belgian chocolatier Pierre Marcolini’s temple of sweets, the macarons are slightly iridescent in color and intense flavors like coffee, pistachio, lemon tea, and dark chocolate. According to Marcolini, he was inspired by the ongoing trend in gastronomy.
Supermarkets/Hypermarkets are expected to witness considerable growth in the forecast period as bakeries expand into supermarkets. They can display the goods prominently in glass with creative packaging to generate impulse purchases.
Europe is predicted to hold the dominant share in the global macaron market. The high demand for convenience foods in the regional market, in particular, promotes the sales of baked goods. Moreover, innovation and new product development are increasingly being seen in indulgent categories across this region.
In North America’s growing market, the U.S. population is more diverse than ever. As tastes diversify, companies that can segment the market and appeal to specific groups win consumers over. Le Macaron, a bakery chain selling macarons, taps into this growing market segment with its niche concept as macarons are distinct deserts with an increasing fan base. In addition, the ever-increasing demand for high-quality baked goods and consumer awareness of their new options will lead to this new segment of the market to grow.
Emerging countries in Asia Pacific, such as India and China, are expected to have numerous opportunities for increased macarons' consumption, owing to the high population. The increasing disposable income of consumers, enabling them to afford expensive food products in this region, is predictable to boost the growth of the regional macarons market over the forecast period.
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