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市场调查报告书
商品编码
1389718
天然食品香料市场规模 - 按来源、香料类型、应用、成长前景、区域展望和全球预测,2023-2032Natural Food Flavors Market Size - By Source, Flavor Type, Application, Growth Prospects, Regional Outlook & Global Forecast, 2023-2032 |
在领先公司更多采用和推出天然香料的推动下,2023 年至 2032 年间,全球天然食品香料市场的CAGR将超过 5.5%。随着人们对健康和保健的日益重视,消费者倾向于使用天然替代品,而公司则致力于满足这些期望。例如,2023 年 10 月,巴斯夫 Aroma Ingredients 旗下的 Isobionics (R) 在香料市场推出了两种新的天然产品。 Isobionics (R) 天然 (-)-α-红没药醇 99 和 Isobionics (R) 天然 α-红没药烯 98 加入了该产品组合,展示了致力于打造符合客户需求的天然香料的决心。
行业领导者推出了具有正宗植物风味的创新产品线。随着公司优先考虑永续性和消费者偏好,这一趋势重塑了天然食品香料的市场前景。随着对清洁标籤产品和透明度的关注,不断增长的需求反映了一种变革性的转变,培育了一个天然香料在满足不断变化的饮食选择方面占据主导地位的市场。
整个天然食品香料市场根据香料类型、应用和地区进行分类。
2023年至2032年,蔬菜风味细分市场将经历重大发展。随着消费者接受更健康的选择,蔬菜风味因其真实性和营养价值而受到重视。从咸味到甜味,这些天然香精为食品和饮料创新提供了多样化的选择。为此,该公司推出了一系列蔬菜风味,以满足消费者对清洁标籤产品的偏好。这一趋势凸显了向天然、植物性选择的根本转变,推动了植物香料在天然食品香料市场的份额采用。
从 2023 年到 2032 年,乳製品市场的复合CAGR将显着。随着消费者寻求正宗和更健康的选择,天然乳製品香料将成为关键成分。这些口味从经典到创新,满足整个食品行业的不同产品配方。随着人们对清洁标籤和天然产品的日益青睐,该公司开始专注于提供乳製品香精,以增强口味和营养成分。这一趋势凸显了乳製品市场需求向天然食品香料的关键转变,满足了不断变化的消费者口味和食品创新的需求。
2023年至2032年,欧洲天然食品香料市场将呈现出值得称讚的CAGR。消费者优先考虑健康意识的选择,推动源自药草、水果和香料的天然香料的流行。欧洲市场提倡永续和有机产品,鼓励采用这些正宗口味。随着公司顺应这一转变,市场上出现了符合严格法规的创新配方的激增。
这一趋势标誌着向天然食品风味的根本转变,反映了欧洲对品质、真实性和注重健康的烹饪体验的接受。例如,2023 年 11 月,义大利新创公司 Garum Project 的 Milk Garum 在口味创新展上跻身 ANUGA 十大创新之列。该产品是一种可持续的鲜味增强剂,源自乳清(起司生产的副产品),是一种 100% 天然的替代品,可替代食谱中的牛奶、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.