이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 1,478개와 수입업체 1,650개가 색인되어 있습니다.
3,680건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 2개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 1건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-14.
누가 과자에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 3,680건을 분석하고, 월간 단가 벤치마크로 누가 과자의 수출 경쟁력과 소싱 리스크를 추적하세요.
누가 과자 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
누가 과자의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
누가 과자의 YoY 변동 상위 국가는 미국 (+69.2%), 페루 (+63.5%), 이탈리아 (-59.1%)입니다.
누가 과자 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 누가 과자 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 누가 과자 거래 단가가 있는 국가는 스위스 (29.73 USD / kg), 대만 (23.68 USD / kg), 미국 (15.62 USD / kg), 남아프리카 (11.70 USD / kg), 코스타리카 (9.47 USD / kg), 외 15개국입니다.
Nougat is a globally traded confection typically made as an aerated sugar paste with nuts and often egg white/albumen, sold both as stand-alone pieces and as a layer/filling in confectionery bars. In trade statistics, non-cocoa sugar confectionery (a category that can include nougat depending on recipe and coating) is tracked under HS heading 1704 and commonly under HS 170490 for “other” sugar confectionery excluding chewing gum. Export supply is diversified but strongly anchored in major confectionery manufacturing economies, with large cross-border flows into high-income consumer markets. Because formulation varies widely (honey vs glucose syrup; almond vs hazelnut vs pistachio; chocolate-coated vs non-coated), classification and compliance requirements can shift across Chapters 17 and 18 depending on cocoa content and product presentation.
Major Producing Countries
독일Major industrial confectionery manufacturing base; also a top exporter of HS 170490 in UN Comtrade-derived WITS tables (proxy category for non-cocoa sugar confectionery that can include nougat).
중국Large-scale confectionery manufacturing and export platform; listed among top exporters for HS 170490 in WITS (proxy category).
멕시코Major confectionery manufacturing exporter; listed among top exporters for HS 170490 in WITS (proxy category).
네덜란드Significant confectionery export hub within Europe; listed among top exporters for HS 170490 in WITS (proxy category).
벨기에Confectionery export-oriented manufacturing base; listed among top exporters for HS 170490 in WITS (proxy category).
스페인Traditional nougat-style confectionery (e.g., turrón) production linked to seasonal gifting demand; also an EU confectionery producer/exporter.
이탈리아Traditional nougat-style confectionery (e.g., torrone/mandorlato) and broader confectionery manufacturing.
프랑스Traditional nougat production (e.g., Provençal/Montélimar-style) and broader confectionery manufacturing.
Major Exporting Countries
독일Top exporter in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category for non-cocoa sugar confectionery that can include nougat depending on recipe).
중국Top exporter in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
멕시코Top exporter in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
네덜란드Top exporter in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
벨기에Top exporter in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
Major Importing Countries
미국Top importer in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category for non-cocoa sugar confectionery that can include nougat depending on recipe).
영국Top importer in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
독일Top importer in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
네덜란드Top importer in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category) and a re-export/distribution hub in Europe.
프랑스Top importer in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
캐나다Listed among top importers in WITS (UN Comtrade-derived) tables for HS 170490 in 2024 (proxy category).
Specification
Major VarietiesWhite nougat (aerated egg-white/albumen nougat), Brown nougat (caramelized sugar-based nougat), Turrón-style nougat (Spain), Torrone/mandorlato-style nougat (Italy), Montélimar/Provençal-style nougat (France)
Physical Attributes
Aerated confection matrix with chewy to brittle texture depending on syrup cooking temperature and formulation
Nut inclusions (commonly almonds, hazelnuts, pistachios) as key value driver and sensory marker
Texture and bite strongly influenced by moisture pickup during storage and handling
Compositional Metrics
Moisture and water-activity control to manage stickiness, microbial stability, and texture drift
Nut-to-matrix ratio and nut roast level as common buyer-spec parameters for premium positioning
Oxidative stability of nut oils as a shelf-life limiter (rancidity risk)
Grades
No single global grading standard; commercial specifications typically define texture class (soft/chewy vs hard/brittle), nut content/type, piece count/size, and defect tolerances (burnt notes, excessive crystallization, broken pieces).
Packaging
Moisture- and oxygen-barrier primary packaging (e.g., flow-wrap film, multilayer laminates) to reduce stickiness and nut rancidity
Cartons/tins for gifting and premium assortments; bulk cases for industrial users (bars/fillings) and wholesale
ProcessingSensitive to humidity (can become sticky/soft) and high temperatures (softening and deformation)Susceptible to sugar crystallization and texture hardening over time if formulation and cooling are not controlledAllergen management is integral to processing because nuts and often egg/milk are typical components
Seasonal gifting demand in parts of Europe for traditional nougat formats (e.g., turrón/torrone) alongside year-round snack-bar and assortment sales
Premiumization via nut type/origin, higher nut content, honey-forward recipes, and artisanal positioning
Industrial demand for nougat layers/fillings used in composite confectionery products
Temperature
Ambient, cool, dry storage preferred; heat exposure can soften product and increase deformation during transport
Humidity control is critical to prevent stickiness and packaging failures
Shelf Life
Typically a medium-to-long ambient shelf life when properly packaged; quality loss is often driven by moisture uptake and oxidation of nut oils rather than rapid microbial spoilage
Chocolate-coated or dairy-containing variants may have different handling needs and trade classifications than non-cocoa sugar-confectionery variants
Risks
Food Safety HighNougat frequently contains tree nuts and may include egg and/or milk ingredients, creating a high-stakes allergen-control and cross-contact risk; nut ingredients also carry contamination risks (e.g., mycotoxins) that can trigger recalls, border rejections, and brand damage.Implement robust HACCP-based allergen programs (validated cleaning, line segregation where feasible, label controls) and risk-based supplier approval/testing for nut inputs, aligned with destination-market contaminant and allergen rules.
Ingredient Cost Volatility MediumCosts for nuts (almonds/hazelnuts/pistachios), sugar/glucose syrups, honey, and egg-derived proteins can be volatile, affecting manufacturer margins and contract pricing in export markets.Use multi-origin nut sourcing, forward contracting/hedging where available, and formulation flexibility (approved alternative nut blends or nut-content tiers) to manage shocks.
Regulatory Compliance MediumProduct composition can shift trade classification (e.g., non-cocoa sugar confectionery vs cocoa-containing confectionery) and drives compliance obligations for labeling, allergens, and permitted additives, increasing the risk of customs or border-control friction if documentation is weak.Maintain defensible product specifications and HS classification rationale by SKU; align additive use with Codex guidance and verify destination-market requirements for labeling and claims.
Quality Degradation MediumHumidity and heat exposure during warehousing or transit can cause stickiness, texture collapse, oil separation, and nut rancidity, reducing sellable quality and increasing returns.Specify moisture/oxygen barrier packaging, set storage RH/temperature limits for distributors, and use shelf-life validation under realistic logistics conditions.
Sustainability
Water and climate stress in key tree-nut supply regions (e.g., almonds and other nuts) can raise input costs and constrain availability for nut-forward nougat products
Deforestation and land-use concerns can be relevant indirectly via sugar supply chains in some producing regions, depending on sourcing and certification practices
Labor & Social
Child labor risk in seasonal hazelnut harvesting in Türkiye has been recognized and is the focus of multi-stakeholder remediation efforts, which matters for hazelnut-containing nougat and broader confectionery supply chains
Seasonal and migrant labor conditions in nut harvesting can create human-rights due-diligence expectations for confectionery manufacturers and buyers
FAQ
What is nougat, in plain terms?Nougat is an aerated confection made by mixing nuts (and sometimes fruit) into a sweet sugar paste; traditional preparations often use honey and egg whites (or egg albumen) to create a chewy or brittle texture depending on the recipe and cooking.
How is nougat typically captured in global trade data?Nougat can fall under sugar confectionery classifications when it does not contain cocoa (HS heading 1704; commonly within the HS 170490 category for “other” non-cocoa sugar confectionery). If a product contains cocoa (for example, some chocolate-coated or cocoa-flavored variants), it may be classified under different HS headings, so the exact SKU formulation matters.
Which countries are major exporters and importers for the non-cocoa sugar confectionery category used as a proxy for nougat trade?Using HS 170490 (non-cocoa sugar confectionery) as a proxy category, WITS/UN Comtrade-derived tables for 2024 list major exporters including Germany, China, Mexico, the Netherlands, and Belgium, while major importers include the United States, the United Kingdom, Germany, the Netherlands, France, and Canada.