Food Acidulants Market: Introduction
The latest market report by PMR on the global food acidulants market evaluates the current market scenario and provides insights and updates about the corresponding segments involved in the global food acidulants market during the forecast period 2019-2029. The global food acidulants market report further exhibits the estimated data for 2019 and forecast data up to 2029, in terms of value (US$ millions) and volume (Tons). In terms of value, the global food acidulants market is expected to grow at ~ 5% CAGR over the forecast period. The present study exhibits the trends and market dynamics of the food acidulants market. It includes North America, Latin America, Europe, South Asia, East Asia, Oceania, and Middle East & Africa. The report also includes the study of the current issues with production, consumers, and various future opportunities for the food acidulants market.
Fruit Acidulants Market: Report Description
The report explores the global food acidulants market for the period 2019–2029. The primary objective of the global food acidulants market report is to provide insights into the opportunities in the market that are consistently supporting the transformation of global businesses that are associated with food acidulants. It is very important to consider that in an ever-wavering economy, we provide the estimated (Y-o-Y) year-on-year growth rate in addition to the compound annual growth rate (CAGR) for the overall forecast, to better understand the analysis and evaluation of the global food acidulants market, and to discover equitable opportunities.
Yet another key feature of this report is the estimation of the global food acidulants market and the corresponding revenue forecast carried out in terms of absolute dollar opportunity. This is usually not prioritized while forecasting overall market numbers. Absolute dollar opportunity analysis is very essential in evaluating the degree of opportunity that a provider can observe to execute, as well as to contrast the potential resources from a sales perspective in the global food acidulants market.
The global food acidulants market report starts with an elaborate executive summary, the market definition of various segmentations that are included, and their respective shares in the market. The report further incorporates the major macro and micro-economic factors that have an effect on the growth of the food acidulants market. The report also highlights various market dynamics, which include the drivers and restraints in the global food acidulants market. Current opportunities, as well as on-going trends in the food acidulants market are also discussed in this report. The report further underlines the study of the present issues and opportunities for the food acidulants market. It also encompasses a supply chain analysis, which provides a structural view of the overall profitability from the manufacturer to the end user in the food acidulants market. In order to provide users with a clear view of the global food acidulants market, we have exhibited a competitive analysis of key market players and their strategic expansions. The competitive dashboard presents a detailed comparison of food acidulant manufacturers on valuable parameters such as key product offerings, total revenue, key developments, and strategies. The study offers global food acidulants market attractiveness analysis by form, type, function, application, and region.
To evaluate the overall market size of food acidulants, the report considers various fundamental aspects based on secondary research. Furthermore, it emphasizes on quantitative evaluation such as market share by form, type, function, application, and region. Other qualitative data from primary respondents, which has been consolidated to arrive at clear and accurate market estimations is included.
The volume data is derived by analyzing the end use application of food acidulants. After the analysis of end use applications, further scrutiny is done to identify the volume of food acidulants. In terms of acid form, we have also identified solid food acidulants and powdered food acidulants. The data has been triangulated through point of sales of food acidulants as a food additive in the food application.
Our analysis is also validated by analyzing company-wise revenue of food acidulants. Manufacturers were tracked as per their specific target regions and their product offerings for the food industry. Historical and current revenue of relevant organized players in the food acidulants industry are tracked for market analysis. Simultaneously, total number of players operating in the market is also analyzed to derive the base year volume data.
In cases where data is not available, we have interviewed individuals to understand the scenario. Key players are identified based on parameters such as production, revenue, business presence, and strategic developments.
Food Acidulants Market: Competition Analysis
Detailed profiles of companies that produce food acidulants are included in the report to analyze their developmental strategies, key product offerings, and recent developments. Key companies in the global food acidulants market are Tate & Lyle, Cargill, Incorporated, Archer Daniels Midland Company, Corbion, Changmao Biochemical Engineering Company Limited, FBC Industries, Inc., Jungbunzlauer Suisse AG, Bartek Ingredients Inc., Celrich Products Pvt Ltd., INDUSTRIAL TECNICA PECUARIA, S.A., DairyChem Inc., Weifang Ensign Industry Co. Ltd., ISEGEN SOUTH AFRICA (PTY) LTD, SUNTRAN INDUSTRIAL GROUP LTD., and Hawkins Watts Limited.
Food Acidulants Market: Segmentation
The subsequent sections analyze the global food acidulants market on the basis of form, type, function, application, and region to present a forecast for the period 2019–2029. The market is segmented as follows:
On the basis of form, the global food acidulants market has been segmented as,
On the basis of type, the global food acidulants market has been segmented as,
On the basis of function, the global food acidulants market has been segmented as,
On the basis of application, the global food acidulants market has been segmented as,
On the basis of region, the global food acidulants market has been segmented as,
PMR Research Methodology
PMR is committed to providing unbiased market research solutions to its clients. PMR follows a robust methodology for deducing the data that is included in this report. A demand-side approach is followed to estimate the sales of target products, followed by an in-depth supply-side assessment of value generated, key trends, and events over a predefined period. This methodology is based on the use of standard market structures, methods, and definitions that are based on inputs from local sources in over seven regions, i.e. North America, Latin America, Europe, South Asia, East Asia, Oceania, and Middle East & Africa, which PMR considers for segmenting the global market. Statistics, characteristics, and variances are collected at a regional level, aggregated at the same level, and then synthesized at a worldwide level to create global market measurements. Our main sources of research include,
The food & beverages market is primarily influenced by consumers demanding a variety of food and beverages, which are not only appetizing but also align with ‘health consciousness’ trend. Innovations in the food and beverages industry have led to the development of ingredients such as food acidulants that offer excellent functional properties to meet consumers’ healthier demands, in addition to enhanced taste.
Food acidulants are additives that help in reducing spoilage from air, bacteria, fungi, and yeast which in-turn increases the shelf-life of food products. These additives further help in stabilizing, preserving, maintaining the pH level, and enhancing the property food. Acids have been used for centuries due to their functional characteristics. In recent years, the packaged food industry has been growing significantly in tandem with the growth of urbanization, increasing consumer spending, and expansion of food retail. As a result, enhancing the product shelf-stability remains a crucial step in the industry, thereby potentially raising the demand for food acidulants.
Increasing Use of Fumaric Acid in Bakery Products Stimulating the Market Growth
Fumaric acids are widely used in bakery and confectionery products. These additives have been identified for their individual roles in enhancing the organoleptic properties and shelf life of different products. The acid protects end-use products from spoilage by pathogens and microorganisms, and in turn, improves their shelf life. Nowadays, in the food industry, fumaric acids are added especially in bakery and confectionery products to improve organoleptic properties and shelf-life. Furthermore, fumaric acids are perfect alternatives to preservatives such as sorbic acid, benzoic acid, erythorbic, and other artificial preservatives. Hence, wide functionality of fumaric acid is creating more demand for food acidulants in the food and beverages industry.
Longer Taste Retention of Lactic Acid Helps to Mask the Bitter Aftertaste of Many Artificial Sweeteners
Lactic acid is used as an acidulant, flavoring agent, pH buffering agent, or inhibitor of bacterial spoilage in a wide variety of processed foods. It is non-volatile, odorless, and classified as GRAS (generally regarded as safe) by FDA in the U.S. Widely prevalent in natural foods, lactic acid is supplemented as an additive in many foods products. Natural fermentation of milk-based products such as cheese, yogurt, soy sauce, meat products, etc., yields lactic acid and hence, it is widely used in food applications such as confectionery, bakery products, meat products, beverages, dairy products, salads, dressings, ready-to-eat meals, etc.
Organic Acidulants Gaining Extensive Acceptance
More and more consumers are aware of the need for health management. Organic acidulants such as citric acid and others, are gaining wide application in beverages and food products as additives, since they are naturally-derived preservatives. They naturally exist in nearly all citrus fruits. Owing to the growing awareness about the harmful and ill-effects of artificial and synthetic acids on health, consumers are increasingly shifting towards beverages and food products that contain naturally-derived additives.
Enhancement of Functional Properties of Food Products through the Use of Acidulants
The food and beverages industry has revolutionized in the last few years, in the view of effective trends coming up to enhance the properties of food. Food enhancement is creating a buzz around the world as consumers are preferring food products with longer shelf life, and presence of different flavors and colors. Acidulants are beneficial due to their functions such as flavor enhancement and shelf life extension. These properties can provide an advantageous situation to acidulants, as the trend of enhancement of food characteristics is increasing the demand for various food acidulants.
Growing Consumption of Convenience Food Products – A Kay Growth Promoter
Rapid changes in lifestyles of consumers are minimizing the availability of time in their day-to-day life, which is further influencing the consumer towards convenience food. Consumption of ready-to-eat, ready-to-cook, and ready-to-drink food and beverages is on the rise as saving time is the prime objective of today’s consumers. Food acidulants are increasingly being adopting by food manufacturers to extend the shelf life of convenience food products, as well as to enhance the flavor. Therefore, consumer behavior towards convenience food products will be more stable in the future, which can provide beneficial opportunities to food acidulant manufacturers.