North America Dehydrated Food Market Outlook, 2028

Dehydrated food products, such as dried fruits, vegetables, meats, and instant meals, gained popularity due to their convenience. They are lightweight, have a longer shelf life, and are easy to prepare, making them appealing to busy consumers. Dehydrated foods often retain more of their original nutrients compared to canned or processed alternatives. As health and wellness trends continued to influence consumer choices, dehydrated products were seen as a way to consume more nutritious foods with minimal processing. North America has a significant population of outdoor enthusiasts, hikers, campers, and backpackers. Dehydrated foods became a staple for these individuals, as they provide lightweight and easily transportable options for sustenance during outdoor activities. Dehydrating food is a preservation method that reduces food waste by extending the shelf life of products without the need for excessive packaging or preservatives. As sustainability concerns grew, consumers looked for ways to minimize their impact on the environment. While dehydrated foods offer many advantages, maintaining the taste and texture of the original ingredients could be a challenge. This led to a focus on improved dehydration methods and the development of more sophisticated processing techniques. Dehydrated foods gained traction among individuals and families who were preparing for emergencies or disaster situations. These products were seen as essential for long-term storage due to their extended shelf life.

According to the research report North America Dehydrated Food Product Market Outlook, 2028, the market was valued at USD 21.47 Billion in 2022. Dehydrated foods found favor among environmentally conscious consumers due to their reduced impact on food waste. This preservation method extended shelf life without the need for excessive preservatives, making it an attractive option for those seeking sustainable food choices. Brands that highlighted eco-friendly packaging and sustainable sourcing practices enjoyed a positive reception. Advances in dehydration technologies, particularly freeze-drying, improved the overall quality of dehydrated products. These technological advancements preserved the natural taste, color, and texture of the ingredients, enabling a broader variety of foods to be successfully dehydrated while maintaining their desirable qualities. Collaborations with food influencers, chefs, and nutritionists played a significant role in promoting dehydrated products. These partnerships showcased the versatility of dehydrated ingredients through creative recipes, cooking demonstrations, and endorsements, thereby enhancing brand visibility. While commercial dehydrated products were popular, DIY dehydration gained traction. Consumers invested in home dehydrators to create their own dehydrated snacks, preserving surplus produce or experimenting with personalized flavor combinations.

Based on countries, the United States, Canada, and Mexico, among them the US dominate the North American Dehydrated Food Product market.

The United States has one of the largest and strongest economies globally. Its high levels of consumer spending power allowed for a robust market demand for various food products, including dehydrated foods. The U.S. population is diverse, both in terms of ethnic backgrounds and dietary preferences. This diversity contributed to a broad market for dehydrated foods, which could cater to a wide range of tastes and dietary needs. The U.S. population is diverse, both in terms of ethnic backgrounds and dietary preferences. This diversity contributed to a broad market for dehydrated foods, which could cater to a wide range of tastes and dietary needs. The U.S. is a destination for culinary tourism, and food trends often gain momentum in this dynamic market. As dehydrated foods gained traction, their inclusion in food culture, culinary events, and expos further boosted their visibility and acceptance. Dehydrated foods have been a part of military rations for decades. Their lightweight nature and extended shelf life make them valuable components of military field rations, allowing soldiers to have access to nutritious meals even in challenging environments. Dehydrated fruits have become popular snack options for children and adults alike. They offer a convenient and healthy alternative to sugary snacks and are commonly found in lunchboxes and on-the-go snack packs. Dehydrated foods, in the form of lightweight, nutrient-dense meals, are commonly used by hikers on long treks. These meals are often called hydration packs and are designed to provide sustenance while minimizing weight.

Based on the method, the market is divided into Spray dried, Air dried/Sun dried, Vacuum dried/ Microwave dried, Freeze dried and others (drum dried, etc.).

Spray drying is a gentle dehydration method that preserves the nutritional value of foods. This is particularly important in North America, where consumers are increasingly health-conscious and seek products that retain their natural nutrients. Spray-dried products generally have a longer shelf life compared to some other dehydration methods. This extended shelf life appeals to consumers looking for convenient and longer-lasting food options. Spray-dried products often have excellent solubility characteristics, making them suitable for a wide range of applications, including instant drink mixes, soups, sauces, and infant formula. Consumers appreciate the convenience of these instant products. Spray drying can be used for a wide variety of food products, from dairy powders (e.g., milk and cheese powders) to fruit and vegetable powders, as well as spices and seasonings. This versatility allows manufacturers to cater to diverse consumer preferences.

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).

Milk powder has an extended shelf life compared to fresh milk. This is a significant advantage in North America, where consumers often prioritize convenience and seek products that can be stored for an extended period. Milk powder is incredibly versatile and can be used in a wide range of food applications. It serves as an essential ingredient in various culinary preparations, such as baking, confectionery, sauces, soups, and beverages. The demand for dairy alternatives, such as plant-based milk, is growing in North America due to health and dietary considerations. Milk powder, including non-dairy options like almond or soy milk powder caters to this expanding market. Milk powder retains many of the nutritional properties of fresh milk, including essential vitamins and minerals like calcium and vitamin D. This appeals to health-conscious consumers who want to incorporate dairy into their diets.

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

Powder and granulated forms are highly convenient for consumers. They require minimal storage space, are lightweight, and have a longer shelf life compared to their fresh counterparts. This convenience aligns with the fast-paced lifestyles of many North American consumers. Powder and granules can be easily incorporated into a wide variety of recipes and applications. This versatility makes them attractive to both consumers and food manufacturers, as they can be used in everything from baking to cooking to beverage preparation. Powder and granulated forms are lightweight and take up less space compared to their fresh or liquid counterparts. This reduces transportation costs for manufacturers and distributors, which can result in cost savings that may be passed on to consumers. Powder and granules can be packaged in various ways, such as resalable pouches, single-serving packets, or bulk containers. This provides consumers with options that suit their needs and preferences. Powdered forms are commonly used in beverage products like instant coffee, tea, drink mixes, and protein shakes. They dissolve easily in liquids, providing convenience to consumers.

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 salad and pasta ingredients offer convenience to consumers. These products require minimal preparation time, making them ideal for busy individuals or families looking for quick and easy meal options. Dehydrated salad and pasta ingredients have a longer shelf life compared to fresh ingredients. This means less food waste, which aligns with consumer concerns about sustainability and environmental impact. Dehydrated salad and pasta ingredients can retain a significant portion of their nutritional value, including vitamins and minerals. These appeals to consumers who prioritize health and wellness. Manufacturers offer a wide range of dehydrated ingredients, including different types of vegetables, fruits, and pasta shapes. This variety allows consumers to create diverse salads and pasta dishes to suit their tastes. Dehydrated salad and pasta ingredients are suitable for travelers and people on the go. They are non-perishable and can be taken on trips, to work, or for picnics.

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.,Red River Foods,Silva International, Inc,Van Drunen Farms,Hormel Foods Corporation,Link Snacks, Inc.

Considered in this report

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

Aspects covered in this report

• North 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:

• US
• Canada
• Mexico

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.