Insights on Global Calcium Propionate Market and Forecast Assumptions for the Period 2017 – 2023

Perstorp Holding AB, Niacet Corporation, and Kemira were three of the key manufacturers and distributors of calcium propionate in 2017. The top players in the global calcium propionate market held a share of nearly two-thirds in value as of that year and includes the above three names, representing a relatively consolidated competitive landscape.

As per a research report recently published by Transparency Market Research, the top players in the global calcium propionate market possess a strong distribution chain across key regions of the world. Companies such as Perstorp Holding also keep a diverse product offering to remain independent of one product in terms of revenue generation. A lot of the players in this market are primarily focused towards providing calcium propionate to bakeries.

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The global market for calcium propionate is expected to reach US$480.3 million by the end of 2023. Its revenue is projected at a CAGR of 4.9% from 2017 to 2023 and is predicted to be valued at US$360.4 million by the end of 2017. The function of calcium propionate as a preservative has found a massive scope of applications in bakeries. By the end of 2023, the application segment of bakery in the global calcium propionate market is expected to reach a revenue of US$270.3 million.

Europe has been the steadiest in its demand for calcium propionate over the years. By the end of 2023, Europe is expected to generate a revenue of US$175.9 mn in its demand for calcium propionate. A large part of this revenue is attributed to the growing demand for ready-to-eat foods and preserved foods in France, the U.K., and Italy. The consumption of calcium propionate in Europe has also been boosted by the restrictions on other preservatives by REACH.

Meanwhile, Asia Pacific is expected to show a high demand for calcium propionate over the coming years. This region is showing a greater preference towards calcium propionate due to the ban on several antibiotics in various applications. North America is expected to show a sluggish growth in its demand for calcium propionate till 2023.

Growing Demand for Fresh and Organic Foods Hampers Calcium Propionate Demand

There is currently a high demand for fresh foods that are devoid of preservatives and additives, owing to the health concerns linked to their consumption. Consumers are steadily shifting their preference towards fresh foods and consequently creating a fall in the demand for calcium propionate and other preservatives. This restraint is expected to have a medium level impact on the global calcium propionate till 2023.

“The use of calcium propionate over sodium propionate can be a key factor that helps increase the demand for the former over the coming years. Additionally, globally prominent manufacturers of calcium propionate can now look to emerging economies from the Asia Pacific for massive volumes of demand and future opportunities,” adds the analyst.

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Demand for Convenience Foods, Consequently Calcium Propionate, on the Rise

“A very common factor visible in all nations is an increasingly busy lifestyle of the working class. A large number of people are invested in this lifestyle and therefore need forms of sustenance that are primarily easy to eat. This massive demand for preserved foods, ready-to-eat foods, and canned foods is proportionately calling for a greater volume of preservatives. At the moment, calcium propionate is a solid option for most foods and especially bakery products,” states a TMR analyst.

Calcium propionate is great as an anti-microbial preservative and can be a solid answer to the rising concerns over food-borne illnesses and related health issues. Consumer are increasingly aware of the possibility of contracting several diseases through consumption of unsafe food, thereby creating a higher demand for preservatives and anti-microbial additives. The case falls in the favor of calcium propionate even further due to its relative cost-effectiveness in manufacturing.

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This release was published on openPR.