The global flavor enhancer market is projected to exhibit a significant growth, at a CAGR of around 6.1%, during the forecast period. The major factors associated with the market growth include the rising urbanization and disposable income across the globe. This has propelled the fast-moving lifestyle globally, in turn, the demand for packaged and ready-to-eat food. With the rise in demand for convenience food & beverages, the need for additives that can enhance the life-span and taste of the food. Therefore, the demand for flavor enhancers is continuously increasing across the food processing and manufacturing industry at a global level.
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Moreover, the declining prices for convenience food are further propelling the growth of the flavor enhancer market across the globe. Such huge market for convenience food is increasing the research activities in the food additives. Flavor enhancer is one such component that plays a significant role in the convenience food. Therefore, several research activities are going to enhance the properties of food enhancers. Scientists in Wales have claimed, some flavor enhancers have the capability to reduce the salt proponent by around 40% in the packaged food. Researchers of the Aberystwyth University’s Beacon Biorefining Centre of Excellence used mycoprotein, an ingredient in Quorn products, which has substantially enabled the reduction of salt in raft of snacks and meals.
The researchers have further claimed that 5’ Nucleotides & Glutamates (NAGs) flavor enhancer has the capability to reduce salt content in food by 15-40%, without degrading the taste of a product, and can be used for potato crisps, savoryvegetarian food, and soups. This research on flavor enhancer was funded by the UK government’s Innovate UK program, and was carried out in partnership with Quorn Foods and Waitrose, Amano Enzyme Europe, Create Flavours, Membranology and Harper Adams University. The study comes in the place with Public Health England, which is consulting on new targets of reducing salt in products by 20% by 2023.
Furthermore, the Government of the US claimed that umami seasoning (monosodium glutamate) is recognized as safe flavor enhancer. Monosodium glutamate (MSG) is an amino acid that is widely present in a range of food & beverages, such as breast milk, tomatoes, mushrooms, and parmesan cheese. Therefore, the body can digest MSG in the same way as it digests tomatoes and breast milk. Umami was discovered in Japan and now it is attracting the attention of the world’s chefs and food experts across the globe. The study published in the American Journal of Clinical Nutrition, MSG can be more appetizing and relief diners feel full of food. Such research activities and studies by the nutritionist will offer new projections to the global flavor enhancer market.
Global Flavor Enhancer Market-Segmentation
By Type
- Natural
- Artificial
By Application
- Processed & Convenience Foods
- Beverages
- Meat & Fish Products
- Others (Soups and Spice Mixes)
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Global Flavor 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
- A&B Ingredients
- Aipu Food Industry
- Ajinomoto Co., Inc.
- AngelYeast Co., Ltd.
- Brookside Flavors and Ingredients
- Cargill, Inc.
- Corbion N.V.
- Firmenich SA
- Givaudan International SA
- Innova (Griffith Foods Inc.)
- International Flavors & Fragrances Inc.
- Invetek Inc.
- MANE Group
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