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The Global Diabetic Food Market is expected to grow by $ 18.66 bn during 2022-2028, accelerating at a CAGR of 5.82% during the forecast period
LONDON, dec. 6, 2022 /PRNewswire/ — The Global Diabetic Food Market stood at USD 12.56 billion in 2021. It is further expected to amass a valuation of USD 18.66 billion by 2028, growing with a CAGR of 5.82% over 2022-2028.
Diabetes is an impairment that is caused by the excessive build-up of sugar in the bloodstream which happens when the pancreas fails to produce enough insulin in the human body. The affected patients need to consume food products that are low in sugar, fats and carbohydrates. They should further avoid starchy food items like rice, pasta and bread. Diabetic food further consists of diet beverages and snacks, low-calorie sweeteners, and sugar-free desserts, among others. These products are not only consumed by diabetic patients but also by the health conscious individuals taking preventive measures against this incurable disease.
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Global Diabetic Food Market Outlook (2022-2028)
The growing occurrence of diabetes across the globe, the rising adoption of unhealthy dietary trends, along with increasing health awareness of the masses are primarily augmenting the outlook of this business vertical.
A rapid increase in the geriatric population base, growing healthcare expenditure, widespread population expansion, and a surge in the disposable income of individuals are creating lucrative opportunities for this marketplace to prosper.
The surging diabetes prevention initiatives taken by various governments along with the increasing focus of potential players to develop effective anti-diabetic consumables are adding momentum to the progression of this industry sphere.
The increasing popularity of sugar-free snack items, growing R&D investments in the field, rising prevalence of other chronic disorders, along with surging cases of adolescent diabetes are creating an upsurge for market growth.
On the flipsides, anti-diabetic food products are costly in nature and hence cannot be afforded by all sections of society. This factor hinders the remuneration scope of the global diabetic food market across the globe.
Competitive Hierarchy
The prominent players influencing the competitive terrain of this global diabetic food market are Nestlé, Fifty 50 Foods, Inc., Mars Inc., Unilever, Conagra Brands, Inc., The Kellogg Company, Tyson Foods, Hain Celestial Group, Sushma Gram Udyog, and The Hershey Company.
These companies are extending their global reach by making various organic and inorganic business growth strategies. They are focused on enhancing their remuneration scope by engaging in product launches, mergers & acquisitions, R&D investments, and collaborations, among others.
Segmental Outlook
By Application
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Beverages
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Bakery Products
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Snacks
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Dairy Products
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Others
By Distribution Channel
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Region-wise Insights
Which region is anticipated to lead the global diabetic food market?
North America is poised to dominate the market owing to the growing prevalence of diabetes, the increase in the geriatric population, and the presence of key players.
Also, increasing health awareness of the masses, rising healthcare expenditure, and strong income levels are further aiding industry expansion in the region.
What is the position acquired by Asia Pacific in this business vertical?
Asia Pacific is currently regarded as the fastest-growing region in the market. This is attributable to the changing lifestyle patterns of the masses, rapidly evolving healthcare infrastructure, and rising R&D activities in diabetes research.
In addition, growing awareness about diabetes prevention along with increasing cases of adolescent diabetes are adding traction to the industrial development in APAC.
Category-wise Outlook
Which is the leading application segment in the global diabetic food market?
The snack segment has been dominating the market due to the growing popularity of diet snacks powered by the rising prevalence of diabetes across the globe.
Define the distribution channel outlook of this industry?
The online sales segment is projected to account for a high revenue share ascribing to the rapid internet proliferation and convenient delivery options provided by online shopping portals.
Market growth comparison keeping to the historical years and forecast timeline of 2022-2028
The vertical industry has been generating significant returns due to the presence of various growth-inducing factors.
The lifestyle habits of the masses have changed drastically. With rapid industrialization and urbanization, people have been drawn toward a more sedentary lifestyle and are adopting unhealthy dietary trends. There has been a steep rise in alcohol consumption across the globe. These factors are majorly contributing to the increasing number of diabetic patients worldwide which in turn is elevating the demand for specialized food products known to control sugar levels in the affected individuals.
The onset of the COVID-19 pandemic has opened growth avenues for the industry. It is medically evident that people with chronic ailments like diabetes are at risk of severe coronavirus infection. This pushed people to take extra care of their sugar levels. Individuals with and without diabetes started consuming food items that are low on calories and carbohydrates. The popularity of diet snacks and beverages is also heard across the globe.
The growing
How a chef cooks the deer he hunts, from pot roast sliders to venison koobideh [Q&A, recipes] | Food
With experience in fine dining kitchens as well as kitchens like the family-owned Greenfield Restaurant in Lancaster, the executive chef of events at TFB Catering in Lititz has made cooking his life.
However, Rafe Hottenstein also loves the outdoors. In the corner of his work kitchen in Lititz, you can usually find his camo Crocs and a First Lite camo “Bear Grease” ball cap. As a new father, he prioritizes time with his young family. But he still carves out time to pursue pheasants, wild turkey and, of course, deer.
So, what does a trained chef like Hottenstein, who makes inspired dishes for work, make when he’s not working? Turns out he cooks dishes just as elevated at home, too. If you’ve got the desire to step up your venison game for the dinner table, here is how Hottenstein prepares deer from his hunts, including a few of his favorite recipes — and what keeps him going back for seconds.
Want to learn more about preparing veison? See our guide to different types of cuts here.
What do you like about wild venison as an ingredient?
It’s obviously fun to hunt, be outdoors and enjoy nature, but I especially like killing and processing my own deer. I like to provide for my family and have readily available meat throughout the year. When you cook venison or game meat that you killed yourself, you have a story to tell every time you eat meat that makes a meal 100 times tastier.
Venison dishes also give a “wow” factor, meaning it takes a humble meatball, meatloaf or burger and puts a fun twist or spin on it. It turns spaghetti into a delicious hearty venison Bolognese or meat burger turns into venison smash burgers.
It’s also incredibly versatile. The entire deer can be used from neck to ribs to shanks and heart. You can make sausage that you can eat for breakfast, tacos that you can eat for lunch with venison bologna sandwiches or a hearty stew that you can have for dinner.
Rafe Hottenstein.
What is your favorite venison dish to prepare?
The koobideh, or “meat on a skewer,” is a tough one to beat. It’s so much fun to make, and magic always happens when you put meat on a stick. Another one that is a family favorite is venison smash burgers. Another dish that I can think of is our friend Tony made a braised venison neck at archery camp a few weeks back that was unreal. The neck meat isn’t just for grinding — it’s definitely a great braising cut. Never underestimate the power of braised venison over top of good mashed potatoes. Also, don’t leave the heart in the gut pile. Respect the animal, take it home, grill it and make tacos.
What advice would you give home cooks working with venison?
Do what you know and don’t be afraid. If you like roasting vegetables, roast them and serve with venison steaks. If you like making pizzas, turn the grind into venison meatballs and put them on a pizza. Use your favorite barbecue seasoning, use your grill, use your oven, use your cast iron. If you hunted it and killed it, it will taste delicious.
MISSISSIPPI POT ROAST
By Rafe Hottenstein.
Cut of meat used: shoulders, shank or neck.
Ingredients:
- 1/2 lb butter
- 4 to 5 lbs shoulder roast
- 1 pack dry beef au jus mix
- 1 pack of dry ranch mix
- 1 small jar pepperoncini
Directions:
My mouth is watering just thinking about the flavor of this recipe. Over some delicious mashed potatoes, this is a great one-pot meal, or, my personal favorite, you can make these into sliders with some potato buns and pepper jack cheese.
The recipe and technique is simple: Add all the ingredients into your slow cooker and let it cook until it’s tender and enjoy. You can shred the meat as finely as you’d like or leave it in large chunks. If you want to go the extra mile before cooking, you can season the meat with your favorite barbecue spice, sear it on the stove and get some nice color, then put it in the pot with the rest of the ingredients.
SOUS VIDE AND GRILLED BACK STRAPS
By Rafe Hottenstein.
Cut of meat used: loin (back straps), or tenderloin or steaks.
Directions:
This technique uses a “sous vide machine” or a “circulator,” which sounds fancy. They are both the same thing — nothing more than a wand that sits in water and regulates the temperature of the water as it moves the water around, thus the “circulator”.
I like to season the meat with salt and pepper and place the loins into a bag with some fresh herbs. Thyme, rosemary, oregano — anything that grows in the
Yum! Brands vs. Restaurant Brands International: Which Is the Better Dividend Stock?
The fast-food industry is a fruitful hunting ground for dividend investors, as many of these companies are strong, well-established businesses with resilient earnings that can weather difficult economic environments.
Restaurant Brands International (QSR -1.25%) and Yum! Brands (YUM -0.32%) are among the top five largest restaurant operators worldwide, and operate diversified portfolios of restaurant concepts. They operate a franchise-based business model that allows them to collect upfront franchise fees from new franchise owners as well as recurring royalty payments based on franchise revenue.
Both of these dividend payers are solid choices for dividend-growth investors and dividend investors in general. But which of these fast-food empires is the better buy for dividend investors going forward?
Image source: Getty Images.
Meet the contestants
As a brief introduction, both Yum! Brands and Restaurant Brands operate diversified portfolios of restaurant concepts worldwide. Interestingly, they both feature three well-established, well-known concepts along with a newer and smaller recent addition to their lineups.
For Restaurant Brands, Burger King, Tim Hortons, and Popeyes Louisiana Kitchen are the mainstays, and Firehouse Subs is the newcomer in its portfolio. For Yum! Brands, KFC (Kentucky Fried Chicken), Pizza Hut, and Taco Bell are the stalls, and Habit Burger is the new addition to the roster.
Restaurant Brands currently operates about 29,000 locations across 100 countries worldwide, while Yum! The brand is nearly twice its size, with more than 53,000 restaurants in 155 countries.
Dividend growth at the drive-thru
Yum! Brands have been a solid dividend stock over the years. The company has paid a dividend every year since 2004 and increased its annual dividend payment every year except for one since 2004. With an annualized dividend of $2.28 in 2022, the company now pays out more than double what it paid in 2014.
Meanwhile, Restaurant Brands has been steadily increasing its dividend payment since 2014, when it came into its current incarnation via a merger between Burger King and Tim Hortons. The company’s annualized dividend of $2.16 this year is now nearly five times higher than its annual payment of $0.44 in 2014. More recently, Yum! Brands’ dividend growth has outpaced Restaurant Brands’ dividend growth over the past five years, as the dividend has grown 58% since 2018, from $1.44 per share annually to $2.28 per share. Meanwhile, Restaurant Brands has increased its payout from $1.80 to $2.16, equating to 20% growth over the same time frame.
Restaurant Brands CEO José Cil has spoken of the company’s commitment to continuing to grow the dividend and has said that management wants to grow the dividend to $1 per quarter over time, which would be a substantial increase from today’s levels. Restaurant Brands’ share price would likely increase as the company moves toward this goal, but a dividend of $1 per quarter per share right now would add up to a yield of about 6%.
A decade of dividends
While these are both good dividend growth stocks, Restaurant Brands’ dividend yield is superior, with a yield of 3.2% versus a yield of 1.8% for Yum! Brands. All else being equal, assuming both companies maintained their current dividend payouts for the next decade and that the share prices remained static, an investor investing $10,000 into shares of Restaurant Brands today and reinvesting the dividends could expect to receive about $3,795 in annual dividend payments over the course of the next decade, versus $1,979 for a holder of Yum! Brands.
In reality, both stocks will fluctuate in price over that time span, and both will likely continue to raise their dividends (making these returns even better in reality), but this shows how big of a difference this 1.4% higher yield can make over time .
Both of these dividends look reasonably safe from a dividend payout ratio perspective with Yum! Brands holding the edge. Yum! Brands have a dividend payout ratio of 52%, while Restaurant Brands have a payout ratio of 70%.
And the winner is…
Restaurant Brands and Yum! Brands will both likely continue to be long-term winners and stocks that continue to grow their dividends over time, so there is a lot to like about both of these stocks.
Yum! Brands have grown their dividend at a faster rate than Restaurant Brands over the past five years. On the other hand, Restaurant Brands has had a substantially higher yield and a higher rate of dividend growth since going public, making it a better dividend stock, in my view.
Yum! Brands enjoy a slightly higher valuation than Restaurant Brands. Yum! Brands trade at a price-to-earnings multiple of 29 times earnings and 25 times forward earnings versus about 22 times earnings and 22 times forward earnings for Restaurant Brands. While this isn’t a huge gulf in valuations, Restaurant Brands’ valuation is a bit more palatable and leaves some more room for upside