鮮味調味料市場:現狀分析與未來預測 (2024年～2032年)

Umami Flavors Market: Current Analysis and Forecast (2024-2032)

出版日期: 2025年02月01日 | 出版商:

UnivDatos Market Insights Pvt Ltd | 英文 142 Pages | 商品交期: 最快1-2個工作天內

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簡介目錄

預計預測期內（2024-2032 年），鮮味調味料市場將以 6.8% 的複合年增長率大幅成長。隨著消費者尋求含有鮮味成分、味道更美味且鈉含量更低的方便食品，鮮味調味料市場正在成長。植物性替代蛋白質產品的開發反映了鮮味成分的使用的增加，鮮味成分賦予肉類替代品濃鬱、美味的風味。注重健康的消費者對天然和清潔標籤的鮮味調味料的需求日益增加，他們依賴來自酵母萃取物、蘑菇和海藻的調味料。由於外出用餐需求的增加、快餐店的擴張以及全球對烹飪偏好的需求不斷增長，市場顯示出較高的成長潛力。此外，食品生產流程的技術進步以及高效的發酵方法使食品科學家能夠開發出獨特的解決方案來增強鮮味的強度。

例如，BMC Health 於 2023 年開展的一項研究發現，在食物中添加鮮味可以減少 12.8% 至 22.3% 的鹽攝取量，而不會影響口感（根據對 21,085 名成年人的調查結果）。鮮味具有增強鹹味的獨特能力，同時比味精或純鹽更健康。最終，鮮味可以成為鹽的重要替代品，有助於確保食物味道更好，並降低不健康的鈉含量（存在於鹽和味精中）。

基於谷氨酸來源，谷氨酸部分在鮮味調味料市場中佔據主導地位，因為谷氨酸是食品工業中廣泛使用的主要鮮味活性化合物。加工食品、調味品、零食和方便食品中含有最多的谷氨酸基增味劑，包括谷氨酸鈉 (MSG)、酵母萃取物和水解植物蛋白。肌苷酸領域因其低成本結構、高運作性能和在各種食品中的廣泛應用而引領市場。然而，預計肌苷酸部分在預測期內將呈現高擴張。食品製造商利用魚、肉和蘑菇中的肌苷酸來增強鮮味。由於消費者對天然、清潔標籤替代品的興趣日益濃厚，植物和發酵衍生的肌苷酸鮮味調味料有望推動未來市場擴張。

粉狀鮮味調味料因其保質期長、易於儲存以及在加工和包裝食品中的多功能性而佔據最大的市場佔有率。食品業使用味精、酵母萃取物和水解植物蛋白等粉狀鮮味增強劑，這些是零食、調味品、湯和即食食品中必不可少的成分。其高濃度特性、成本效益和乾燥食品配方的完全靈活性使粉狀鮮味調味料成為散裝食品製造商的最佳選擇。然而，預計未來幾年液體鮮味調味料領域將呈現最快的擴張速度。市場對天然、清潔標籤鮮味醬油（如醬油、魚露和發酵湯）的需求不斷增加等趨勢正在推動這一發展。

加工食品應用在鮮味調味料領域佔據最大的市場佔有率，因為鮮味成分經常用於泡麵、冷凍食品、零食、罐頭湯、調味品等。食品製造商正在利用這些風味，因為當今的消費者對方便食品和保質期長、可以立即食用的食品感興趣。然而，隨著消費者追求多樣化的烹飪興趣，包括自製美食烹飪和國際美食，烹飪和食品製備領域預計將顯著增長。隨著消費者逐漸轉向天然、未加工的調味品，並在餐點中尋找富含鮮味的調味品和醬汁，這個細分市場將會成長。市場成長軌跡將取決於這些趨勢，促使消費者選擇富含鮮味且鈉含量較低的替代品。

為了更了解鮮味調味料市場的成長，我們根據北美（美國、加拿大和北美其他地區）、歐洲（德國、法國、英國、西班牙、義大利和歐洲其他地區）、亞太地區（中國、日本、印度和亞太其他地區）和世界其他地區食品產業的全球應用對其進行了分析。預計未來北美將實現最高成長。這種增長是由對植物性、清潔標籤產品日益增長的需求所推動的，而鮮味調味料在增強口感方面發揮關鍵作用。美國和加拿大的食品製造商擴大採用這些最新的鮮味調味料和配料，以滿足消費者對食品鮮味日益增長的需求，從而為該地區創造了巨大的增長潛力。

市場的主要參與者包括Ajinomoto Co. Inc.，jibodan，佳奔·platter，凱莉·群組，senshiento·tekunorojizu，國際·furebazu&香氛(香水)·墨水，jeniru·生物Tec，keba·furebazu，shimega，MANE群組等。

Umami flavors are savory meaty taste sensations that add depth and complexity to food. Experts refer to umami taste as one of five primary sensory perceptions along with sweet, sour, bitter, and salty. Umami flavors are derived from glutamate, inosinate, and guanylate, which are pairs of amino acids and nucleotides discovered in foods consisting of tomatoes, mushrooms, aged cheeses, soy sauce, seaweed, and fermented items. The Japanese scientist "Kikunae Ikeda" discovered umami in 1908 and this discovery launched a historical journey of food flavor enhancement because it significantly boosts palatability in culinary dishes. Food manufacturers employ monosodium glutamate (MSG) and yeast extracts as well as hydrolyzed vegetable proteins to increase the taste of processed foods and snacks, seasonings, as well as alternative protein-based products for industry. The food industry embraces Umami because it enables sodium reduction in foods without sacrificing taste and matches all the requirements of health-conscious clean-label formulations. Hence, accelerating the growth of the umami flavors market worldwide.

The Umami Flavors Market is expected to grow with a significant CAGR of 6.8% during the forecast period (2024-2032). The umami flavor market expands because consumers seek convenient foods that contain umami ingredients to deliver better taste and reduced sodium levels. The development of plant-based and alternative protein items reflects the increasing usage of umami-rich ingredients that deliver deep deliciousness to meat replacement products. Natural and clean-label umami flavor products enjoy increased market demand from health-conscious consumers who are dependent on sources such as yeast extracts, mushrooms, and seaweed-based flavor enhancers for their products. The market demonstrates strong growth potential because of rising food service demand, quick-service restaurant expansion, and rising global culinary tastes demand. Additionally, technological advancements in the food manufacturing process along with efficient fermentation methods enable food scientists to develop unique solutions that boost umami taste intensity.

For instance, according to a 2023 study by "BMC Health", adding umami to food products can help reduce salt intake by 12.8 - 22.3% (as observed in surveying a group of 21,085 adults) without compromising taste. Umami has the unique ability to deliver a savory boost of flavor while being more healthful than MSG or pure salt. Ultimately, umami can serve as a key alternative to salt to ensure food tastes great and to reduce unhealthy levels of sodium (found in salt and MSG).

Based on the source, the glutamate segment maintains the dominant position in the umami flavors markets because it functions as the main umami-active compound that is extensively consumed by the food industry. Processed foods, seasonings, snacks, and instant meals contain the most prominent glutamate-based flavor enhancers which include monosodium glutamate (MSG), yeast extract, and hydrolyzed vegetable proteins. This segment leads the market because of its low price structure as well as its high operational performance along with wide application in different food products. However, the Inosinate segment is expected to show high expansion in the forecasted period. Food producers use inosinate from fish, meat, and mushrooms to enhance the umami flavor. The inosinate-based umami enhancers derived from plant and fermentation-based sources are driving future market expansion because of the increased focus of consumers on natural and clean-label alternatives.

The umami flavors market segment with maximum market share belongs to powder forms because of several benefits such as long shelf life, easy-to-store capability, and high versatility in processed and packaged food products. The food industry relies on powder forms of umami enhancers such as MSG, yeast extracts, and hydrolyzed vegetable proteins that are essential for snacks, seasonings, soups, and instant meal products. Their high concentration property, cost-effectiveness, and complete bendability in dry food formulations make powder umami enhancers the top selection for mass food producers. However, the Liquid segment of Umami enhancers is predicted to demonstrate the most rapid expansion over the upcoming years. Trend factors including rising market demand for natural and clean-label umami sources such as soy sauce, fish sauce, and fermented broths fuel this development.

Processed and packaged foods applications maintain the maximum market share in the umami flavors sector because umami-rich ingredients are frequently used in instant noodles, and frozen meals along with snacks, canned soups, and seasonings. Food manufacturers use these flavors as consumers nowadays are interested in convenience foods, and ready-to-eat meals with extended shelf life. However, the cooking and food preparation segment is expected to experience significant growth as consumers pursue diverse cooking interests including homemade gourmet and international cuisines. The growth of this segment results from consumers moving toward unprocessed seasonings with natural origins while demanding umami-rich condiments and sauces in their meal kits. The market expansion trajectory depends on these trends which motivate consumers to choose umami-rich alternatives as they contain less sodium.

For a better understanding of the market growth of umami flavors it is analyzed based on their worldwide application in the food industry in regions such as North America (U.S., Canada, and the Rest of North America), Europe (Germany, France, U.K., Spain, Italy, Rest of Europe), Asia-Pacific (China, Japan, India, Rest of Asia-Pacific), Rest of World. The North America region is expected to have the highest future growth. This growth is driven by the rising demand for plant-based and clean-label products, where umami flavors play a key role in enhancing taste. Food manufacturers in the U.S. and Canada are increasingly adopting these latest umami flavors, and ingredients to satisfy the increasing demand of consumers looking for umami taste in their food, leading to high potential growth in this region.

Some of the major players operating in the market include Ajinomoto Co., Inc., Givaudan, Urban Platter, Kerry Group plc., Sensient Technologies, International Flavors & Fragrances Inc., Jeneil Biotech, Keva Flavours Pvt. Ltd., Symega, The MANE Group.

1.MARKET INTRODUCTION

1.1. Market Definitions
1.2. Main Objective
1.3. Stakeholders
1.4. Limitation

2.RESEARCH METHODOLOGY OR ASSUMPTION

2.1. Research Process of the Umami Flavors Market
2.2. Research Methodology of the Umami Flavors Market
2.3. Respondent Profile

3.EXECUTIVE SUMMARY

3.1. Industry Synopsis
3.2. Segmental Outlook
- 3.2.1. Market Growth Intensity
3.3. Regional Outlook

4.MARKET DYNAMICS

4.1. Drivers
4.2. Opportunity
4.3. Restraints
4.4. Trends
4.5. PESTEL Analysis
4.6. Demand Side Analysis
4.7. Supply Side Analysis
- 4.7.1. Merger & Acquisition
- 4.7.2. Investment Scenario
- 4.7.3. Industry Insights: Leading Startups and Their Unique Strategies

5.PRICING ANALYSIS

5.1. Regional Pricing Analysis
5.2. Price Influencing Factors

6.GLOBAL UMAMI FLAVORS MARKET REVENUE (USD BN), 2022-2032F

7.MARKET INSIGHTS BY SOURCE

7.1. Glutamate
7.2. Inosinate
7.3. Guanylate

8.MARKET INSIGHTS BY FORM

8.1. Powder
8.2. Liquid
8.3. Paste

9.MARKET INSIGHTS BY APPLICATION

9.1. Processed & Packaged Foods
9.2. Cooking & Food Preparation
9.3. Beverage Industry
9.4. Others

10.MARKET INSIGHTS BY REGION

10.1. North America
- 10.1.1. U.S.
- 10.1.2. Canada
- 10.1.3. Rest of North America
10.2. Europe
- 10.2.1. Germany
- 10.2.2. U.K.
- 10.2.3. France
- 10.2.4. Italy
- 10.2.5. Spain
- 10.2.6. Rest of Europe
10.3. Asia-Pacific
- 10.3.1. China
- 10.3.2. Japan
- 10.3.3. India
- 10.3.4. Rest of Asia-Pacific
10.4. Rest of World

11.VALUE CHAIN ANALYSIS

11.1. Marginal Analysis
11.2. List of Market Participants

12.COMPETITIVE LANDSCAPE

12.1. Competition Dashboard
12.2. Competitor Market Positioning Analysis
12.3. Porter Five Forces Analysis

13.COMPANY PROFILES

13.1. Ajinomoto Co., Inc.
- 13.1.1. Company Overview
- 13.1.2. Key Financials
- 13.1.3. SWOT Analysis
- 13.1.4. Product Portfolio
- 13.1.5. Recent Developments
13.2. Givaudan
13.3. Urban Platter
13.4. Kerry Group plc.
13.5. Sensient Technologies
13.6. International Flavors & Fragrances Inc.
13.7. Jeneil Biotech
13.8. Keva Flavours Pvt. Ltd.
13.9. Symega
13.10. The MANE Group