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Flavour enhancers are used to bring out the flavour in a wide range of foods without adding a flavour of their own. They are used in savoury foods to enhance the existing flavour in the food and are primary elements in the food and beverage industry. Food flavour enhancers are commercially produced in the form of instant soups, frozen dinners and snack foods. Food and beverages industry is using a variety of flavours and is also increasingly investing in the research and development of new flavours Monosodium glutamate is an example of a flavour enhancer. Salt is commonly used as a natural flavour enhancer for food and has been identified as one the basic tastes. In 2018, FDA Removes 7 synthetic flavouring substances from food additives list. The 6 flavoring substances include synthetically-derived benzophenone, ethyl acrylate, eugenyl methyl ether (methyl eugenol), myrcene, pulegone, and pyridine.
This global flavour enhancer market is predicted to boost due to changing lifestyle of the people, globalization and modernization. Moreover, increased consumption of convenience food coupled with development of innovative natural flavour products are supporting the growth of global flavour enhancer market. Nowadays, consumer demand for low-salt, low-fat and low-carbohydrate diet has led to an increased demand for new flavours and enhancers. Hence, the manufacturers are constantly innovating their products through research and development, to meet the changing consumer demand. MSG is recognized as the ‘Chinese restaurant syndrome’ in the United States, due to its ill-effects on health, which hinders the market growth in the matured regions, such as the United States and Europe.
The report analyses the flavour enhancer market on the basis of type, form, source application and geography.
Based on type, the market is segmented into acidulants, glutamates, hydrolysed vegetable proteins, yeast enhancer and others. Others include sweetness enhancers and nucleotides. Glutamates are synthetically produced and are cheap as compared to other types of flavour enhancers, such as acidulants, yeast extracts, and hydrolysed vegetable protein. Acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and also act as preservatives. As the food industry has developed, so has the growth in production of processed foods. Many of these need the inclusion of an acidulant to give an acidic or sour taste. hydrolyzed vegetable protein is a flavour enhancer used in processed foods like soups, chili, sauces, gravies, stews and some meat products like hot dogs. Likewise, yeast extracts are the more powerful in enhancing savoury flavours. Since yeast extracts are more powerful than salt or MSG in flavoring foods. They are used frequently to replace these products. This allows food scientists to formulate lower sodium foods.
Flavour enhancers are available in two forms which includes liquid and powder form. Powdered form is most commonly used by manufacturers as it is easier to use as compared to liquid form. The powdered form finds application in various bakery products, such as, processed food, beverages, condiments, and bakery. Highly concentrated liquid flavour enhancers are prone to evaporation. As temperature rises, the liquid form is more likely to evaporate as they are converted to a gaseous state. Moreover, this process does not degrade the flavours of the products in which it is used.
Furthermore, on the basis of source the global flavour enhancers market is categorised into natural and synthetic. Consumers are attracted towards natural flavour enhancers due to rising concern of the people towards health issues related to synthetic flavour enhancers. Natural flavours means flavour constitutes derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products from these foods. In 2008, the EU regulations changed the definition of natural flavourings, placing yet more restrictions on what food companies could use to improve the flavour of their products, whilst maintaining their natural status. Thus, many of the ingredients that have been traditionally used to impart taste and flavour to processed products are in the process of being reduced or removed. Currently, Synthetic flavour enhancers are used at a commercial scale by the food processors. Synthetic flavour enhancers are also called as artificial flavour enhancers. Increasing consumer awareness is directly proportional to the market, wherein, when consumers realize the negative effects of artificial flavours, it subsequently results in a decrease in their demand, thus ticking the demand for natural flavours.
Based on application, this flavour enhancer market is classified into convenience foods, beverages, meat & fish products, bakery products, dairy products, confectionery products and other applications. Flavour enhancers are used in the meat & fish products to reproduce the high-impact taste of specialized cooking processes. Flavour enhancers are used for a wide range of applications within the bakery industry, including biscuits, bread, cakes, cookies, etc. Modifying flavours are almost always used in the growing category of dairy protein-based sports and nutrition drinks.
Geographically, the global flavour enhancer market is categorized into North America, Europe, Asia Pacific and Rest of the World. Rest of the world comprises of Latin America and Middle East & Africa. Currently, North America dominating the flavour enhancers market in terms of both value and volume. Factor such as growing demand for convenience & processed food products due to the westernization of food habits, drives the flavour enhancer market in Europe and North America. However, Asia Pacific is expected to record highest growth rate among all the regions during the forecast period due to high growth in the food processing industries in countries such as China and India.
Flavour enhancers are used to enhance the taste in savoury foods and hence its widest application lies in the processed & convenience foods. The market for convenience & processed foods is established in the developed regions, such as North America and Europe, which offer a stable growth for the flavour enhancers market. Flavour enhancers are used in foods to enhance the existing flavour and to promote the unique taste of a food product. These ingredients increase the umami taste in a natural way and are also a valid alternative to the classic monosodium glutamate. The report analyses the flavour enhancer market on the basis of type, form, source application and geography. Based on type, the market is segmented into acidulants, glutamates, hydrolysed vegetable proteins, yeast enhancer and others. Others include sweetness enhancers and nucleotides. Flavour enhancers are available in two forms which includes liquid and powder form. Furthermore, on the basis of source the global flavour enhancers market is categorised into natural and synthetic. Based on application, this flavour enhancer market is classified into convenience foods, beverages, meat & fish products, bakery products, dairy products, confectionery products and other applications. Geographically, the global flavour enhancer market is categorized into North America, Europe, Asia Pacific and Rest of the World. Rest of the world comprises of Latin America and Middle East & Africa. Currently, North America dominating the flavour enhancers market in terms of both value and volume. Factor such as growing demand for convenience & processed food products due to the westernization of food habits, drives the flavour enhancer market in Europe and North America. Key players of the global flavour enhancer market are AJINOMOTO CO., INC, AngelYeast Co., Ltd, Novozymes, Sensient Colors LLC, Associated British Foods plc, Carbion, Cargill Incorporated, E. I. du Pont de Nemours and Company, Firmenich SA, Givaudan, Innova, International Flavors & Fragrances Inc, Quest, Inc and Savoury Systems International LLC among others.
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