查看购物车
  • Traditional Chinese
  • English
  • Japanese
封面
市场调查报告书
商品编码
1681544

鲜味调味料市场:现状分析与未来预测 (2024年～2032年)

Umami Flavors Market: Current Analysis and Forecast (2024-2032)
出版日期: | 出版商: UnivDatos Market Insights Pvt Ltd | 英文 142 Pages | 商品交期: 最快1-2个工作天内

价格
简介目录

预计预测期内（2024-2032 年），鲜味调味料市场将以 6.8% 的复合年增长率大幅成长。随着消费者寻求含有鲜味成分、味道更美味且钠含量更低的方便食品，鲜味调味料市场正在成长。植物性替代蛋白质产品的开发反映了鲜味成分的使用的增加，鲜味成分赋予肉类替代品浓郁、美味的风味。注重健康的消费者对天然和清洁标籤的鲜味调味料的需求日益增加，他们依赖来自酵母萃取物、蘑菇和海藻的调味料。由于外出用餐需求的增加、快餐店的扩张以及全球对烹饪偏好的需求不断增长，市场显示出较高的成长潜力。此外，食品生产流程的技术进步以及高效的发酵方法使食品科学家能够开发出独特的解决方案来增强鲜味的强度。

例如，BMC Health 于 2023 年开展的一项研究发现，在食物中添加鲜味可以减少 12.8% 至 22.3% 的盐摄取量，而不会影响口感（根据对 21,085 名成年人的调查结果）。鲜味具有增强咸味的独特能力，同时比味精或纯盐更健康。最终，鲜味可以成为盐的重要替代品，有助于确保食物味道更好，并降低不健康的钠含量（存在于盐和味精中）。

基于谷氨酸来源，谷氨酸部分在鲜味调味料市场中占据主导地位，因为谷氨酸是食品工业中广泛使用的主要鲜味活性化合物。加工食品、调味品、零食和方便食品中含有最多的谷氨酸基增味剂，包括谷氨酸钠 (MSG)、酵母萃取物和水解植物蛋白。肌苷酸领域因其低成本结构、高运作性能和在各种食品中的广泛应用而引领市场。然而，预计肌苷酸部分在预测期内将呈现高扩张。食品製造商利用鱼、肉和蘑菇中的肌苷酸来增强鲜味。由于消费者对天然、清洁标籤替代品的兴趣日益浓厚，植物和发酵衍生的肌苷酸鲜味调味料有望推动未来市场扩张。

粉状鲜味调味料因其保质期长、易于储存以及在加工和包装食品中的多功能性而占据最大的市场占有率。食品业使用味精、酵母萃取物和水解植物蛋白等粉状鲜味增强剂，这些是零食、调味品、汤和即食食品中必不可少的成分。其高浓度特性、成本效益和干燥食品配方的完全灵活性使粉状鲜味调味料成为散装食品製造商的最佳选择。然而，预计未来几年液体鲜味调味料领域将呈现最快的扩张速度。市场对天然、清洁标籤鲜味酱油（如酱油、鱼露和发酵汤）的需求不断增加等趋势正在推动这一发展。

加工食品应用在鲜味调味料领域占据最大的市场占有率，因为鲜味成分经常用于泡麵、冷冻食品、零食、罐头汤、调味品等。食品製造商正在利用这些风味，因为当今的消费者对方便食品和保质期长、可以立即食用的食品感兴趣。然而，随着消费者追求多样化的烹饪兴趣，包括自製美食烹饪和国际美食，烹饪和食品製备领域预计将显着增长。随着消费者逐渐转向天然、未加工的调味品，并在餐点中寻找富含鲜味的调味品和酱汁，这个细分市场将会成长。市场成长轨迹将取决于这些趋势，促使消费者选择富含鲜味且钠含量较低的替代品。

为了更了解鲜味调味料市场的成长，我们根据北美（美国、加拿大和北美其他地区）、欧洲（德国、法国、英国、西班牙、义大利和欧洲其他地区）、亚太地区（中国、日本、印度和亚太其他地区）和世界其他地区食品产业的全球应用对其进行了分析。预计未来北美将实现最高成长。这种增长是由对植物性、清洁标籤产品日益增长的需求所推动的，而鲜味调味料在增强口感方面发挥关键作用。美国和加拿大的食品製造商扩大采用这些最新的鲜味调味料和配料，以满足消费者对食品鲜味日益增长的需求，从而为该地区创造了巨大的增长潜力。

市场的主要参与者包括Ajinomoto Co. Inc.，jibodan，佳奔·platter，凯莉·群组，senshiento·tekunorojizu，国际·furebazu&香氛(香水)·墨水，jeniru·生物Tec，keba·furebazu，shimega，MANE群组等。

目录

第1章 市场概要

  • 市场定义
  • 主要目的
  • 相关利益者
  • 限制事项

第2章 分析方法或前提条件

  • 分析流程
  • 分析方法
  • 受访者简介

第3章 摘要整理

  • 产业摘要
  • 各市场区隔预测
    • 市场成长的强度
  • 地区展望

第4章 市场动态

  • 促进因素
  • 机会
  • 阻碍因素
  • 趋势
  • PESTEL分析
  • 需求面分析
  • 供给面分析
    • 企业合併·收购 (M&A)
    • 投资情势
    • 产业洞察：领先的新创公司及其独特的策略

第5章 价格分析

  • 价格分析:各地区
  • 价格的影响因素

第6章 全球鲜味调味料的市场收益 (2022～2032年)

第7章 市场分析:各原料

  • 麸胺酸
  • 肌苷酸
  • 鸟苷酸

第8章 市场分析:不同形状

  • 粉末
  • 液体
  • 粘贴

第9章 市场分析:各用途

  • 加工食品
  • 饭菜·烹调
  • 饮料产业
  • 其他

第10章 市场分析:各地区

  • 北美
    • 美国
    • 加拿大
    • 其他北美地区
  • 欧洲
    • 德国
    • 英国
    • 法国
    • 义大利
    • 西班牙
    • 其他欧洲地区
  • 亚太地区
    • 中国
    • 日本
    • 印度
    • 其他亚太地区
  • 全球其他地区

第11章 价值链分析

  • 限制分析
  • 市场参与企业的一览

第12章 竞争情形

  • 竞争仪表板
  • 企业的市场定位分析
  • 波特的五力分析

第13章 企业简介

  • Ajinomoto Co., Inc.
    • 企业概要
    • 主要的财务指标
    • SWOT分析
    • 产品系列
    • 近几年趋势
  • Givaudan
  • Urban Platter
  • Kerry Group plc.
  • Sensient Technologies
  • International Flavors & Fragrances Inc.
  • Jeneil Biotech
  • Keva Flavours Pvt. Ltd.
  • Symega
  • The MANE Group

第14章 缩写与前提条件

第15章 附录

简介目录
Product Code: UMCG213187

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.

TABLE OF CONTENTS

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

14.ACRONYMS & ASSUMPTION

15.ANNEXURE