Interpretation of the latest global fragrance synergist market

According to the analysis of Reports and Data, a market research and consulting agency, the global fragrance synergist market was worth US$6.6 billion in 2019 and is expected to reach US$11.5 billion by 2027, with a compound annual growth rate of approximately 6.5% during the period.

The US Food and Drug Administration (FDA) believes that flavor enhancers or flavor enhancers have no obvious taste or taste, but can increase and improve the flavor of added food. The most commonly used substances are sodium glutamate (MSG), Disodium inosinate (IMP) and disodium guanylate (GMP).

The expansion of the global beverage industry, the increase in demand for convenience foods, changes in consumer lifestyles, and the increase in the number of sensory-oriented consumers around the world have jointly driven the growth of the fragrance synergist market.

By launching new foods containing natural ingredients and pigments, the global fragrance synergist market is expected to surge. In addition, technological advances, the demand for clean label products, and strict supervision of synthetic fragrance synergists are pushing manufacturers to introduce more natural food flavors and fragrances.

The increase in the amount of natural flavor synergists in the food processing industry is a key factor driving the growth of the flavor synergist market.

However, factors such as rising raw material prices, high entry barriers, and price pressures from industry consolidation will affect the future growth of the industry. Currently, the main trends in the market are industry consolidation, demand for alternatives to artificial fragrance synergists, biotechnology fragrance synergists, and sensory trends.

In 2019, the market value of glutamate was USD 1.36 billion. Asia is the largest producer of glutamate, including MSG, accounting for approximately 93% of the global MSG production capacity.

According to application fields, processed foods and convenience foods account for a relatively large share of about 38.3% in the flavor synergist market. Flavour enhancers such as lactic acid are widely used in the processing and convenience food industries because they can regulate the microflora in foods and act as preservatives. It is formed in foods such as pickled vegetables, cheese and soy sauce through a natural fermentation process.

In terms of form, the liquid fragrance synergist is expected to grow at the fastest CAGR of 6.5% during the analysis period. Factors such as low loss of raw materials, reliable quality, and excellent microbial safety have jointly driven the market growth.

In 2019, the North American market accounted for approximately 33.5% of the global fragrance synergist market. During the forecast period, continued investment by established market participants and manufacturers is expected to drive the growth of the North American market.

The major players in the global fragrance synergist market include British Taylor, Cargill, Corbion NV, United Foods Co., Ltd., Senxin Technology, ADM, Novozymes, DuPont, Angel Yeast, Innova Flavours, Savory Systems International, Senomyx and Ajinomoto.