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市場調查報告書
商品編碼
1389718
天然食品香料市場規模 - 按來源、香料類型、應用、成長前景、區域展望和全球預測,2023-2032Natural Food Flavors Market Size - By Source, Flavor Type, Application, Growth Prospects, Regional Outlook & Global Forecast, 2023-2032 |
在領先公司更多採用和推出天然香料的推動下,2023 年至 2032 年間,全球天然食品香料市場的CAGR將超過 5.5%。隨著人們對健康和保健的日益重視,消費者傾向於使用天然替代品,而公司則致力於滿足這些期望。例如,2023 年 10 月,巴斯夫 Aroma Ingredients 旗下的 Isobionics (R) 在香料市場推出了兩種新的天然產品。 Isobionics (R) 天然 (-)-α-紅沒藥醇 99 和 Isobionics (R) 天然 α-紅沒藥烯 98 加入了該產品組合,展示了致力於打造符合客戶需求的天然香料的決心。
行業領導者推出了具有正宗植物風味的創新產品線。隨著公司優先考慮永續性和消費者偏好,這一趨勢重塑了天然食品香料的市場前景。隨著對清潔標籤產品和透明度的關注,不斷成長的需求反映了一種變革性的轉變,培育了一個天然香料在滿足不斷變化的飲食選擇方面佔據主導地位的市場。
整個天然食品香料市場根據香料類型、應用和地區進行分類。
2023年至2032年,蔬菜風味細分市場將經歷重大發展。隨著消費者接受更健康的選擇,蔬菜風味因其真實性和營養價值而受到重視。從鹹味到甜味,這些天然香精為食品和飲料創新提供了多樣化的選擇。為此,該公司推出了一系列蔬菜風味,以滿足消費者對清潔標籤產品的偏好。這一趨勢凸顯了向天然、植物性選擇的根本轉變,推動了植物香料在天然食品香料市場的佔有率採用。
從 2023 年到 2032 年,乳製品市場的複合CAGR將顯著。隨著消費者尋求正宗和更健康的選擇,天然乳製品香料將成為關鍵成分。這些口味從經典到創新,滿足整個食品行業的不同產品配方。隨著人們對清潔標籤和天然產品的日益青睞,該公司開始專注於提供乳製品香精,以增強口味和營養成分。這一趨勢凸顯了乳製品市場需求向天然食品香料的關鍵轉變,滿足了不斷變化的消費者口味和食品創新的需求。
2023年至2032年,歐洲天然食品香料市場將呈現出值得稱讚的CAGR。消費者優先考慮健康意識的選擇,推動源自藥草、水果和香料的天然香料的流行。歐洲市場提倡永續和有機產品,鼓勵採用這些正宗口味。隨著公司順應這一轉變,市場上出現了符合嚴格法規的創新配方的激增。
這一趨勢標誌著向天然食品風味的根本轉變,反映了歐洲對品質、真實性和注重健康的烹飪體驗的接受。例如,2023 年 11 月,義大利新創公司 Garum Project 的 Milk Garum 在口味創新展上躋身 ANUGA 十大創新之列。該產品是一種永續的鮮味增強劑,源自乳清(起司生產的副產品),是一種 100% 天然的替代品,可替代食譜中的牛奶、奶油或起司。
Global Natural Food Flavors Market will witness over 5.5% CAGR between 2023 and 2032, propelled by increased adoption and launches of natural flavors by leading companies. Amid a growing emphasis on health and wellness, consumers gravitate towards natural alternatives, and companies thrive to meet these expectations. For instance, in October 2023, Isobionics®, under Aroma Ingredients from BASF, unveiled two new natural offerings in the flavor market. Isobionics® Natural (-)-alpha-Bisabolol 99 and Isobionics® Natural alpha-Bisabolene 98 joined the portfolio, showcasing dedication to crafting natural flavors aligned with customer demands.
Industry leaders respond with innovative product lines featuring authentic, plant-based flavors. As companies prioritize sustainability and consumer preferences, this trend reshapes the natural food flavors market outlook. With a focus on clean-label products and transparency, the escalating demand reflects a transformative shift, fostering a market where natural flavors reign supreme in meeting evolving dietary choices.
The overall Natural Food Flavors Market is classified based on flavor type, application, and region.
Vegetable flavor segment will undergo significant development from 2023 to 2032. As consumers embrace healthier choices, vegetable-based flavors gain prominence for their authenticity and nutritional value. From savory to sweet profiles, these natural essences offer a diverse palette for food and beverage innovation. Companies respond by introducing an array of vegetable-derived flavors, meeting consumer preferences for clean-label products. This trend highlights a fundamental shift towards natural, plant-based options, driving the adoption of vegetable flavors across the natural food flavors market share.
Dairy segment will register a noteworthy CAGR from 2023 to 2032. As consumers seek authenticity and healthier options, natural dairy flavors emerge as key ingredients. These flavors, ranging from classic to innovative profiles, cater to diverse product formulations across the food industry. With a growing preference for clean-label and natural products, companies are focusing on offering dairy-derived essences to enhance taste and nutritional profiles. This trend underscores a pivotal shift toward natural food flavors market demand from dairy, meeting evolving consumer tastes and demand for food innovation.
Europe natural food flavors market will showcase a commendable CAGR from 2023 to 2032. Consumers prioritize health-conscious choices, propelling the popularity of natural flavors derived from herbs, fruits, and spices. European markets advocate sustainable and organic offerings, encouraging the adoption of these authentic tastes. As companies align with this shift, the market sees a surge in innovative formulations meeting stringent regulations.
This trend signifies a fundamental shift toward natural food flavors, reflecting Europe's embrace of quality, authenticity, and health-focused culinary experiences. For instance, in November 2023, Italian start-up Garum Project's Milk Garum earned recognition among ANUGA's top ten innovations in the Taste Innovation Show. A sustainable umami-flavor enhancer sourced from whey, a by-product of cheese production, this product is a 100% natural alternative that substitutes milk, cream, or cheese in recipes.