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Onions and Shallots both belong to the allium family. Onions have a very tangy, spicy and sharp flavor, whereas shallots have sweet, pungent and aromatic flavor. However, onions are used on a large scale in cooking, because shallots tend to lose the flavor when cooked. Manufacturers are using shallots as an ingredient in various food products such as snacks, dressing, soups, sauces, bakery products, etc., to enhance the taste. Both onions and shallots are witnessing increasing demand as they offer various health benefits.

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Onions are rich in allicin and fiber, thus reducing blood pressure and cholesterol. While shallots have anti-oxidant and anti-inflammatory properties that offer various health benefits. Manufacturers, fast-food restaurant chains are also increasingly using shallots in various dishes as it can be stored in the cool and dry area for six months, resulting in the longer shelf-life. Hence, dried and chopped shallots are also available in the market. Shallots are used as spices and commonly eaten raw in most of the Southeast Asian cuisines.

Dry onion produced by removing the moisture from the onion is gaining traction among consumers, restaurants and food chains. By removing the moisture from onions, it becomes easier to preserve onion for a long time. Manufacturers are providing dry onion in form of flakes, granules, powder, etc.

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Food processing companies are moving towards using natural ingredients and colors in the processed food, hence, these companies are also demanding dry onions on a large scale. Consumers are also shifting from using fresh onions to dry onions as it offers various health benefits. It also includes potassium, calcium, and magnesium. Moreover, it contains very less fat, sodium, and calories. Enhancing the flavor of various foods and offering benefit of long-term storage, dry onions are increasingly being used as a substitute for fresh onions.

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Chickpeas belong to the legume family. Chickpeas is also known as garbanzo beans, ceci beans, Bengal gram, gram, etc. Chickpeas is generally pea-shaped and beige-colored. Chickpeas are mostly consumed in Middle-East, South-Asia, and Mediterranean. The two most important variety of chickpeas are the Kabuli type which is large and light-colored, and another is desi type which is dark-colored. Chickpeas are rich in protein, nutrition and are also high in fiber. Chickpeas are also available in a dried or canned form and do not lose its nutrients even in the canned form.

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The fish sauce is a pungent condiment made using fermented fish and salt. The fermentation process takes place where the fishes are placed in a container with salt and are kept for several days and months to ferment. After this, the fermentation results in the light brown liquid. This fish sauce includes various nutrients and vitamins as it uses whole fish and is undiluted. Meanwhile, the chemically fermented fish sauce loses its nutritional value. Fish sauce is largely used as an ingredient in different cuisines to enhance the taste and is also consumed as a dip.

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To improve the flavor of the food, people are replacing soy sauce with fish sauce. Manufacturers are also making a fish sauce that leads to reduced sodium intake, thereby offering the healthy product. Moreover, shifting trend towards natural food products is also resulting in the growth of the customers opting for the quality product that has been made using the natural process of fermentation without adding any chemicals. Also, a fish sauce made using natural process last for a long time.

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Baking Mixes includes the pre-mixed formulation of all the ingredients used to prepare various baked products. Some of the common ingredients used in the baking mixes are flour, baking soda, baking powder, salt, sugar, yeast, flavoring ingredients, and other ingredients depending on the type of baked product, for instance, leaving aside the common ingredients, additional baking mix ingredients for bread differ from the baking mix ingredients for cakes, muffins, etc. Most of the baking mixes are available in a powder form and require the addition of milk, water, cooking oil, eggs, etc.

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Consisting anti-rheumatic, carminative and digestive properties, garlic is consumed all over the world in form of an ingredient in various cuisines. Garlic is used mostly in cooking as it softens its pungent flavor, roasted garlic is also being consumed as it balances the flavor by offering nutty and delicate flavor.

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A fresh and raw form of garlic is consumed more than the other forms as the raw garlic is effective in cold and flu, high blood pressure, heart diseases, it is considered as one of the best antibiotics for fungal and bacterial infections. Manufacturers are also focusing on retaining maximum benefits and taste offered by raw garlic even after converting it into a paste or powdered form. The major market players are also focusing on infusing garlic with oil to produce flavored oil. Garlic is also being used as a meat and fish preservative, offering long shelf-life to these foods. Restaurants and fast food chains also use fresh garlic as it enhances the taste of the food.

For the forecast period, 2017 to 2026, Fact.MR has projected a moderate expansion for the global orthopedic power tools market in its recent report. Global sales of orthopedic power tools are estimated to reach approximately US$ 2,500 Mn in revenues by 2026-end.

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Orthopedic medicine primarily deals with the treatment and prevention of impairments caused by physical injuries, or birth-related disorders regarding musculoskeletal systems. Orthopedic power tools are devices manufactured for carrying out specific actions such as fixing implants, and drilling in surgical procedures. These are electrically operated devices that facilitate surgeons in performing surgeries with high precision and in lesser time. Large bone power tools, small bone power tools, and high speed power tools are included in the orthopedic power tools currently available in the market.

Increased Adoption of Robotic Surgery to Propel Demand for Orthopedic Power Tools