Food Flavor and Enhancer Market Share, Trends, Size, Research and Forecast 2020-2026

The global food flavor and enhancer industry is anticipated to grow significantly during the forecast period. The global food flavor and enhancer market is segmented based on type and application. Based on the type, the market is segmented into flavor and enhancer. The flavor is further sub-segmented into the natural flavor, synthetic flavor, and nature-identical flavoring substances.

Natural flavoring substances are those flavoring substances which are obtained by enzymatic processes, physical extraction from natural sources and microbiological techniques, from plants and animal primary materials, are called natural flavors. Natural flavor is also described as the essential oil, essence, or extractive. Examples of the natural flavor enhancers include natural citral, almond benzaldehyde, lemongrass, and butter. The flavor enhancers obtained from natural sources are preferred by consumers over the synthetic flavor enhancers.

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Citral present in large amounts in lemon peel and lemongrass oil is used in Asian cuisine as a flavor enhancer. The combination of citral and capsaicin, the secondary metabolite present in chili is used in Thai cuisine. Benzaldehyde, which is present in high amounts in almond oil, is the second most widely used flavor enhancer in the world. Thus, possessing such benefits over other types of flavor it is projected to hold a considerable share in the global food flavor and enhancer market.

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Nature? Identical flavoring substances are flavoring agents which contain chemically synthesized products, and are identical to the natural compounds in their chemical aspects. Owing to the unavailability and expensive natural flavors, these natural flavors are chemically synthesized called nature-identical flavoring agents. Since they are similar to natural flavors, they are better accepted by consumers and not associated with adverse health effects. These flavors also have properties, such as natural flavors that each person experiences through the senses, including taste, sight, smell, and touch. For instance, vanillin, which is identical to vanilla obtained mainly from the pods of the Mexican species Vanilla Since they are chemically synthesized, they are less expensive than the natural flavors and they are also stable.

Artificial flavoring substances are not identical to natural flavors since they are made by chemicals such as ethyl nitrite, ethyl benzyl acetate, diphenyl disulfide among others. These flavoring agents are produced with varying molecular structures, however, the similarity of these molecules with the natural flavors on structure, flavor, or the sensory properties differs among the different flavoring agents and they are not structure-dependent. Additionally, owing to the presence of several chemicals, these flavors might cause some side effects and thus, it holds a modest share in the global food flavor and enhancer market.

Global Food Flavor and Enhancer Market– Segmentation

By Type

• Flavor
o Natural Flavor
o Synthetic Flavor
• Flavor Enhancer
o Acidulants
o Glutamates
o Hydrolyzed Vegetable Proteins
o Yeast Extracts
o Others

By Application

• Bakery & Confectionery
• Processed & Convenience Food
• Dairy Products
• Beverages
• Others

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Global Food Flavor and Enhancer Market– Segment by Region

North America

• United States
• Canada

Europe

• Germany
• United Kingdom
• France
• Spain
• Italy
• Rest of Europe

Asia-Pacific

• China
• Japan
• India
• Rest of Asia-Pacific

Rest of the World

• Middle East & Africa
• Latin America

Company Profiles

• Archer Daniels Midland Co.
• Associated British Foods Plc
• BASF Nutrition (BASF SE)
• Cargill Inc.
• Corbion N.V.
• DSM Koninklijke N.V.
• European Flavours & Fragrances PLC
• Firmenich SA
• Givaudan
• Huabao International Holdings Ltd.
• International Flavors & Fragrances Inc.
• Kerry Group Plc
• Robertet Group
• Symrise AG
• Synergy Flavors
• Takasago International Corp.
• Tate & Lyle Plc
• T. Hasegawa Co., Ltd.
• The Mane Group

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This release was published on openPR.