Please share about glucomannan and market share of snack bar.


Konjac Glucomannan (KGM) is rich in soluble fibre with almost no calories3.  It is extracted from the tuber or root of konjac5. With its low energy density and bulking properties, KGM aids in weight loss and promotes satiety as it absorbs water and expands in the gastrointestinal tract. Studies have shown KGM offers other health benefits such as lowering cholesterol, triglycerides, blood glucose and blood pressure1,2,3,5,6,10. KGM is usually marketed as a sole-ingredient supplement or being incorporated in food. Previous studies have shown that a combination of glucomannan and plant sterols mixed in a granola type bar has substantially improved LDL (bad) cholesterols in both diabetic and non-diabetic individuals9.

Due to its excellent thickening and gelling properties, KGM has been widely used in the food industry. In recent years, KGM has been authorized as a food additive in Europe and classified as GRAS (Generally Recognized as Safe) by the FDA (Food and Drug Administration)4. When apply to baked goods, such as biscuits, cakes, etc., KGM gel enables the product to look smooth and taste light and crisp8.

Global Snack Bar Market Overview

Snack Bar Market size was valued at USD 22.81 Billion in 2020 and is projected to reach USD 38.09 Billion by 2028, growing at a CAGR of 6.62% from 2021 to 2028. Based on Product Type, the market is segmented into granola/muesli bars, energy and nutrition bars, and others. The granola/muesli bars segment is expected to hold the largest market share. The factors can be attributed to the high fruit content and gluten-free ingredients in these bars. Besides, the uprising plant-based trend fuels the growth of vegan snack bars. The largest market shares will be dominated by North America as it experiences ever-changing lifestyles and a higher number of health-conscious people here. Asia Pacific is anticipated to be the fastest-growing region due to increasing disposable income levels and health concerns amongst people7.



1Behera, S. S., & Ray, R. C. (2016a). Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam,Amorphophallus konjacK. Koch: A review. Food Reviews International, 33(1), 22-43.

2Behera, S. S, & Ray, R. C. (2016b). Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. International Journal Of Biological Macromolecules, 92, 942-956.

3Devaraj, R. D., Reddy, C. K., & Xu, B. (2019). Health-promoting effects of konjac glucomannan and its practical applications: A critical review. International Journal Of Biological Macromolecules, 126, 273-281.

4Jimenez-Colmenero, F., Cofrades, S., Herrero, A. M., Solas, M. T., & Ruiz-Capillas, C. (2013). Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocolloids, 30(1), 351-357.

5Keithley, J. K., Swanson, B., Mikolaitis, S. L., DeMeo, M., Zeller, J. M., Fogg, L., & Adamji, J. (2013). Safety and Efficacy of Glucomannan for Weight Loss in Overweight and Moderately Obese Adults. Journal Of Obesity, 2013, 1-7.

6Nagasawa, T., Kimura, T., Yoshida, A., Tsunekawa, K., Araki, O., & Ushiki, K. et al. (2021). Konjac Glucomannan Attenuated Triglyceride Metabolism during Rice Gruel Tolerance Test. Nutrients, 13(7), 2191.

7Verified Market Research. (2021). Global Snack Bar Market Size By Product Type (Granola/ Muesli Bars, Energy and Nutrition Bars), By Distribution Channel (Supermarket/Hypermarket, Convenience Store, Online Stores), By Geographic Scope And Forecast. Industry Report.

8Yang, D., Yuan, Y., Wang, L., Wang, X., Mu, R., & Pang, J. et al. (2017). A Review on Konjac Glucomannan Gels: Microstructure and Application. International Journal Of Molecular Sciences, 18(11), 2250.

9Yoshida, M., Vanstone, C. A., Parsons, W. D., Zawistowski, J., & Jones, P. J. H. (2006). Effect of plant sterols and glucomannan on lipids in individuals with and without type II diabetes. European Journal Of Clinical Nutrition, 60(4), 529-537.

10Zhou, Y., Cao, H., Hou, M., Nirasawa, S., Tatsumi, E., Foster, T., & Cheng, Y. (2013). Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 51(2), 879-885.