市場調查報告書
商品編碼
1463603
到 2030 年南美洲和中美洲粉狀香料市場預測 - 區域分析 - 按類型、類別和應用South & Central America Powdered Flavors Market Forecast to 2030 - Regional Analysis - by Type, Category, and Application |
2022年,中南美洲粉狀香料市場價值為9.8874億美元,預計2030年將達到15.4682億美元;預計2022年至2030年CAGR為5.8%。
微膠囊技術的採用推動了南美洲和中美洲粉末香料市場
微膠囊化涉及將風味材料包裹在稱為微膠囊的固體基質中,當加熱或暴露於水時,微膠囊會釋放風味。微膠囊化使用多種方法,包括噴霧乾燥、凝聚和聚合。在微膠囊化過程中,油/水混合物在壁材存在下均質化,然後進行受控噴霧乾燥。常用的壁材包括植物膠、澱粉、糊精、蛋白質和纖維素酯。微膠囊可在正確的位置和所需的時間控制風味的釋放。它可以保護活性成分(香料)免受水分、酸、熱、氧化和成分相互作用的影響。由於原料乾燥且可自由流動,因此可以輕鬆處理原料,從而降低整體運輸和處理成本。微囊香料具有高度的保存期限,這使得它們比其他形式更受歡迎。微膠囊節省了包裝要求,使過程更加永續。由於微膠囊化的上述優點,許多全球香料公司正在採用該技術。例如,芬美意(Firmenich SA)、嘉吉公司(Cargill Incorporated)、奇華頓(Givaudan) 和宜瑞安(Ingredion) 等公司提供微膠囊香料,以實現精確的香料輸送,並獲得相對於市場上其他參與者的競爭優勢。因此,微膠囊化香料的各種好處以及市場上營運的粉末香料製造商擴大採用該技術,預計將在未來幾年為粉末香料市場提供盈利機會。
南美洲和中美洲粉狀香料市場概覽
南美洲和中美洲粉狀香料市場分為巴西、阿根廷以及南美洲和中美洲其他地區。粉狀香料使人們即使在淡季也能品嚐到各種食品和飲料口味。它有助於保持食物的美味,味道正宗,沒有任何異味。由於其不同的口味、香味和健康益處,其他水果和天然香料在該地區的食品行業中變得更加普遍。該地區持續的“天然更好”趨勢進一步增加了對天然和有機粉末香料的需求。
都市化進一步導致生活方式更加忙碌,對包裝食品、零食和即食食品的需求不斷增加。粉狀香料的生產和運輸比液體香料更具成本效益,這對製造商很有吸引力。因此,不斷發展的城市化和成本效益是推動該地區食品和飲料行業採用粉狀香料的因素。
南美洲及中美洲粉狀香料市場收入及 2030 年預測(百萬美元)
南美洲和中美洲粉狀香料市場細分
南美洲和中美洲粉狀香料市場按類型、類別、應用和國家細分。
根據類型,南美洲和中美洲粉狀香料市場分為甜味、鹹味等。 2022 年,鹹味食品佔據了最大的市場。
根據類別,南美洲和中美洲粉香料市場分為天然香料和合成香料。到 2022 年,合成細分市場將佔據更大的市場佔有率。
根據應用,南美洲和中美洲粉狀香料市場分為烘焙和糖果;乳製品和冷凍甜點;湯、醬汁和調味料;肉類和肉類替代品;零食和即食餐;營養補充品;和別的。 2022 年,零食和即食食品細分市場佔據最大的市場。
根據國家/地區,南美洲和中美洲粉狀香料市場分為巴西、阿根廷以及南美洲和中美洲其他地區。 2022 年,南美洲和中美洲其他地區主導了南美洲和中美洲粉狀香料市場佔有率。
Bell Flavors & Fragrances Inc、Flavorchem Corp、Gold Coast Ingredients Inc、Robertet SA、Symrise AG 和 Synergy Flavors Ltd 是南美洲和中美洲粉末香料市場的一些領先公司。
The South & Central America powdered flavors market was valued at US$ 988.74 million in 2022 and is expected to reach US$ 1,546.82 million by 2030; it is estimated to grow at a CAGR of 5.8% from 2022 to 2030.
Adoption of Microencapsulation Technique Fuels the South & Central America Powdered Flavors Market
Microencapsulation involves encasing flavor material in a solid matrix known as a microcapsule, which releases the flavor when heated or exposed to water. Various methods are used in microencapsulation, including spray drying, coacervation, and polymerization. In the microencapsulation process, the oil/water mixture is homogenized in the presence of wall material, followed by controlled spray drying. Commonly used wall materials include vegetable gums, starches, dextrin, proteins, and cellulose esters. Microencapsulation provides a controlled release of flavor at the right place and at the desired time. It protects the active ingredients (flavors) from moisture, acid, heat, oxidation, and ingredient interaction. It provides easy handling of ingredients as they are dry and free-flowing, reducing overall transportation and handling costs. Microencapsulated flavors are highly shelf-stable, making them more desirable than other forms. Microencapsulation saves packaging requirements making the process more sustainable. Due to the aforementioned benefits of microencapsulation, many global flavor companies are adopting this technology. For instance, companies such as Firmenich SA, Cargill Incorporated, Givaudan, and Ingredion offer microencapsulated flavors for precise flavor delivery and to achieve a competitive advantage over other players operating in the market. Thus, various benefits of microencapsulation of flavors and increased adoption of the technique by powdered flavor manufacturers operating in the market are expected to offer profitable opportunities to the powdered flavors market in the coming years.
South & Central America Powdered Flavors Market Overview
The South & Central America powdered flavors market is segmented into Brazil, Argentina, and the Rest of South & Central America. Powdered flavors permit people to relish various food and beverage flavors even when out of season. It helps maintain the delights of food, with an authentic taste and without any off notes. Additional fruity and natural flavors have become more prevalent in food industries across the region due to their different taste, fragrance, and health benefits. The region's ongoing "natural is better" trend further boosts the demand for natural and organic-sourced powdered flavors.
Urbanization has further led to busier lifestyles, increasing demand for packaged food, snacks, and ready-to-eat foods. Powdered flavors are more cost-effective to produce and transport than their liquid counterparts, making them appealing to manufacturers. Thus, rising urbanization and cost-effectiveness are the factors propelling the adoption of powdered flavors in the food & beverage industry across the region.
South & Central America Powdered Flavors Market Revenue and Forecast to 2030 (US$ Mn)
South & Central America Powdered Flavors Market Segmentation
The South & Central America powdered flavors market is segmented into type, category, application, and country.
Based on type, the South & Central America powdered flavors market is segmented into sweet, savory, and others. The savory segment held the largest market share in 2022.
Based on category, the South & Central America powdered flavors market is divided into natural and synthetic. The synthetic segment held a larger market share in 2022. Natural segment is bifurcated into organic and conventional.
Based on application, the South & Central America powdered flavors market is segmented into bakery and confectionery; dairy and frozen desserts; soups, sauces, and dressings; meat and meat substitute products; snacks and RTE meals; nutritional supplements; and others. The snacks and RTE Meals segment held the largest market share in 2022.
Based on country, the South & Central America powdered flavors market is segmented to Brazil, Argentina, and the Rest of South & Central America. The Rest of South & Central America dominated the South & Central America powdered flavors market share in 2022.
Bell Flavors & Fragrances Inc, Flavorchem Corp, Gold Coast Ingredients Inc, Robertet SA, Symrise AG, and Synergy Flavours Ltd are some of the leading companies operating in the South & Central America powdered flavors market.