市场调查报告书
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1463603
到 2030 年南美洲和中美洲粉状香料市场预测 - 区域分析 - 按类型、类别和应用South & Central America Powdered Flavors Market Forecast to 2030 - Regional Analysis - by Type, Category, and Application |
2022年,中南美洲粉状香料市场价值为9.8874亿美元,预计2030年将达到15.4682亿美元;预计2022年至2030年CAGR为5.8%。
微胶囊技术的采用推动了南美洲和中美洲粉末香料市场
微胶囊化涉及将风味材料包裹在称为微胶囊的固体基质中,当加热或暴露于水时,微胶囊会释放风味。微胶囊化使用多种方法,包括喷雾干燥、凝聚和聚合。在微胶囊化过程中,油/水混合物在壁材存在下均质化,然后进行受控喷雾干燥。常用的壁材包括植物胶、淀粉、糊精、蛋白质和纤维素酯。微胶囊可在正确的位置和所需的时间控制风味的释放。它可以保护活性成分(香料)免受水分、酸、热、氧化和成分相互作用的影响。由于原料干燥且可自由流动,因此可以轻鬆处理原料,从而降低整体运输和处理成本。微囊香料具有高度的保质期,这使得它们比其他形式更受欢迎。微胶囊节省了包装要求,使过程更加永续。由于微胶囊化的上述优点,许多全球香料公司正在采用该技术。例如,芬美意(Firmenich SA)、嘉吉公司(Cargill Incorporated)、奇华顿(Givaudan) 和宜瑞安(Ingredion) 等公司提供微胶囊香料,以实现精确的香料输送,并获得相对于市场上其他参与者的竞争优势。因此,微胶囊化香料的各种好处以及市场上运营的粉末香料製造商越来越多地采用该技术,预计将在未来几年为粉末香料市场提供盈利机会。
南美洲和中美洲粉状香料市场概览
南美洲和中美洲粉状香料市场分为巴西、阿根廷以及南美洲和中美洲其他地区。粉状香料使人们即使在淡季也能品嚐到各种食品和饮料口味。它有助于保持食物的美味,味道正宗,没有任何异味。由于其不同的口味、香味和健康益处,其他水果和天然香料在该地区的食品行业中变得更加普遍。该地区持续的“天然更好”趋势进一步增加了对天然和有机粉末香料的需求。
都市化进一步导致生活方式更加忙碌,对包装食品、零食和即食食品的需求不断增加。粉状香料的生产和运输比液体香料更具成本效益,这对製造商很有吸引力。因此,不断发展的城市化和成本效益是推动该地区食品和饮料行业采用粉状香料的因素。
南美洲及中美洲粉状香料市场收入及 2030 年预测(百万美元)
南美洲和中美洲粉状香料市场细分
南美洲和中美洲粉状香料市场按类型、类别、应用和国家细分。
根据类型,南美洲和中美洲粉状香料市场分为甜味、咸味等。 2022 年,咸味食品占据了最大的市场。
根据类别,南美洲和中美洲粉香料市场分为天然香料和合成香料。到 2022 年,合成细分市场将占据更大的市场份额。
根据应用,南美洲和中美洲粉状香料市场分为烘焙和糖果;乳製品和冷冻甜点;汤、酱汁和调味料;肉类和肉类替代品;零食和即食餐;营养补充品;和别的。 2022 年,零食和即食食品细分市场占据最大的市场。
根据国家/地区,南美洲和中美洲粉状香料市场分为巴西、阿根廷以及南美洲和中美洲其他地区。 2022 年,南美洲和中美洲其他地区主导了南美洲和中美洲粉状香料市场份额。
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场的一些领先公司。
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.