Vegan Omega-7 and Healthy Fats Responsible for Skyrocketing Demand for Macadamia Nuts

Healthy omega-7 fatty acids found in macadamia nuts and vegan macadamia products such as nondairy milk are winning over consumers as the market for these nuts booms, according to a new report.

Future Market Insights’ recent report titled “Macadamia Market’: Global Industry Analysis 2013-2017 and Opportunity Assessment 2018-2028,”  says companies in the macadamia nut business, such as Australian nondairy macadamia milk producer, Milkadamia, are likely to see large growth as a growing number of consumers drive the demand for vegan milk and other plant-based nondairy products. The macadamia market is currently valued at US$2.23 billion. The report also says that within the next decade, the macadamia milk market is expected to grow at a 7.5 percent CAGR rate, making it one of the premiere nuts in the nondairy sector.

Macadamia nuts are among the richest plant sources of the monounsaturated omega-7 fatty acid, which has been connected to reduced inflammation in the body, lower levels of triglycerides, and reduced LDL (bad) cholesterol levels. Omega-7 may also help increase the HDL (good) cholesterol levels and contribute to healthy weight loss. The “good” fat may help to balance blood sugar levels.

The latest data confirms there’s a growing consumer interest in diversifying the dairy-free market. A recent article published by FoodNavigator-USA said the walnut business is about to experience a surge amid a growing number of companies that are opting to use the all-purpose nut to make everything from butter, plant milk, and spreads. Even walnut cheese and yogurt are in development.

The skyrocketing demand for nut products, which a study earlier this year said have healthier protein than meat, comes at a turning point for dairy-free food. An FDA commissioner recently weighed in on the “labeling debate,” a controversial matter between plant-based companies and the dairy industry to determine if vegan dairy-style food can be labeled with conventional names such as “milk”, “yogurt”, and “cheese.” The commissioner said the FDA has permitted plant-based foods, such as soy milk and peanut butter, to be labeled with dairy-style terms for decades and cannot just arbitrarily change what will be allowed in the marketplace with a considerable process.

Image Credit: Milkadamia