VENDING INGREDIENTS


Sustained growth for speciality food ingredients market


T


he global specialty food ingredients market is expected to grow to 196.2 billion by 2027 dollars in


2027 from 148.2 billion in 2022 which represents an impressive 5.8% growth rate during the forecast period. That is according to a market report published by MarketsandMarkets. Specialty food ingredients constitute distinct functional food ingredients, sugar substitutes, flavours, specialty starches, acidulants, food preservatives, food emulsifiers, colours, food and beverage enzymes, and F&B starter culture. They help improve the texture, increase


shelf life, and preserve product properties and increase the nutrition value and appeal of the product. They also find applications in food products such as jams, jellies, bakery premixes, dairy products, meat & dairy substitutes, pharmaceutical products, and products for personal & cosmetic uses. The demand for high-quality food


products has driven the application of specialty food ingredients in food systems. Manufacturers are demanding specialty food ingredients with a variety of food products in the market scenario.


DEMAND FOR ACIDULANTS The development of the food & beverage industry has led to a substantial increase in demand for processed foods. These processed food products require acidulants as flavour enhancers and acidity regulators. Acidulants are widely used in beverages


made with fruit flavours, such as fruit- flavoured carbonated water drinks.


22 | vendinginternational-online.com Beverage acidulants find application


in soft drinks, dairy products, and energy drinks. The rise in the popularity of energy drinks is likely to add impetus to the global beverage acidulants market.


NATURAL COLOURS Natural colours are in demand for their health benefits along with imparting colour. The increasing demand for natural food colours by consumers in different regions has led manufacturers to use natural food colours as a substitute for synthetic colours. The demand for natural food colours over synthetic food colours is increasing due to the growing consumer awareness of about clean-label products, health hazards associated with synthetic colours, and the health benefits achieved by using natural food colours. Natural colours are said to reduce the risk of allergies and intolerance among consumers.


ENCAPSULATION TECHNIQUE The introduction of various novel flavours has led to increased popularity of food flavours in various applications. The fortification of food & beverages in accordance with the demand from consumers has also led to an increase in the consumption of advanced flavours. In addition, the increase in the vegan population has led to an increased market availability for vegan flavours. With new technologies on the horizon, innovative applications are being offered in the market. The microencapsulation process provides an entirely new flavour and colour to food


and beverage options. This also provides new growth potential to the manufacturers in the flavours market.


ENZYMES The US holds the largest market for enzymes in North America. This is attributed to the growing demand from food manufacturers to preserve the freshness, appearance, texture, taste, and safety of processed and packaged foods. The growing demand for processed


foods, owing to food retail chains and convenience, will aid in increasing demand for enzyme applications in the region. Consumers in the region are leaning towards healthy food and ingredients in food products, owing to the increasing instances of obesity and diabetes in North American countries, such as the US, which is expected to induce the consumers to focus on enzyme-rich foods.


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