Dried Noodles Market Report:the global market size is projected to grow from USD 4.9 billion in 2023 to USD 6.8 billion by 2030

According to the new market research report "Dried Noodles - Global Market Share and Ranking, Overall Sales and Demand Forecast 2024-2030", published by QYResearch, the global Dried Noodles market size is projected to grow from USD 4.9 billion in 2023 to USD 6.8 billion by 2030, at a CAGR of 4.1% during the forecast period.

Dried noodles are made from wheat flour, salt, alkali, and water, and then dried and air-dried. After drying, the water content of dried noodles is generally below 14.5%. Dried noodles do not need to be refrigerated or frozen, and can be placed in a dry and ventilated place.

• Dried Noodles MarketSize(US$ Million), 2019-2030

 

Source: QYResearch, "Dried Noodles - Global Market Share and Ranking, Overall Sales and Demand Forecast 2024-2030”

 

• Global Dried Noodles Top12Players Ranking and Market Share (Ranking is based on the revenue of 2023, continually updated)

 

Source: QYResearch, "Dried Noodles - Global Market Share and Ranking, Overall Sales and Demand Forecast 2024-2030”

 

This report profiles key players of Dried Noodles such as Sands River Group, Chen Keming Food Co., Ltd., miss food co., ltd., COFCO Corporation.

In 2023, the global top five Dried Noodles players account for 40.3% of market share in terms of revenue. Above figure shows the key players ranked by revenue in Dried Noodles.

 

 

Market Drivers:

Nutritional value: Flour has higher nutritional value than rice, and eating more noodles is good for health.

Improvement of living standards: With the improvement of living standards, consumers pay more and more attention to brands, and the noodle industry has also benefited from this trend.

Consumption upgrade: High-end products, functional innovations, and taste innovation products will maintain high growth.

 

Restraint:

High sodium content: Noodles usually contain salt and sodium carbonate, so the sodium content is high. It is recommended to choose sodium-free or low-sodium noodles to limit sodium intake.

Not applicable to fancy noodles and handmade noodles: The new version of the noodle industry standard clearly stipulates that it is not applicable to these types of noodles.

 

Opportunity:

Healthy, nutritious, and functional: The noodle industry can continue to develop healthy, nutritious, and functional products.

Local specialty catering: Noodle companies can explore the industrialization of local specialty noodles.

Digital transformation: Noodle companies can carry out strategic digital transformation, improve efficiency, and layout multiple categories.

 

About QYResearch

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