Specialty Food Ingredients Market – Global Forecast to 2027

The global specialty food ingredients market is estimated to be valued at USD 148.2 billion in 2022. It is projected to reach USD 196.2 billion by 2027, recording a CAGR of 5.8% during the forecast period. Specialty food ingredients constitute distinct functional ingredients, sugar substitutes, flavors, specialty starches, acidulants, food preservatives, food emulsifiers, colors, food & beverage enzymes, and F&B starter culture. Specialty food ingredients improve the texture, increase shelf life, preserve product properties, and increase the product’s nutritional value. Therefore, there is an increase in demand for applications in food products such as jams, jellies, bakery premixes, dairy products, meat & dairy substitutes, pharmaceutical products, personal care products, and cosmetics.

Acidulants are widely used in beverages made with fruit
flavors, such as fruit-flavored carbonated water drinks. The development of the
food & beverage industry has led to a substantial increase in demand for
processed foods. These processed food products require acidulants as flavor
enhancers and acidity regulators. Beverage acidulants find application in soft
drinks, dairy products, and energy drinks. The rise in the popularity of energy
drinks is likely to add impetus to the global beverage acidulants market. Based
on application, this study’s acidulants market has been further segmented into
beverages and food products, including sauces; dressings & condiments;
processed food; meat, poultry, and seafood; bakery & confectionery; and
other products. The demand for acidulants is propelling within the
confectionery sector. Gummy candy formulations made with gelling acidulant
offer optimal gelling activity and control the set time. For instance, Bartek
strategically adds acidulants to manufacture enhanced properties in
confectionery products.

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Natural colors are in demand for their health benefits along
with imparting color. The increasing demand for natural food colors by consumers
in different regions has led manufacturers to use natural food colors as a
substitute for synthetic colors. The demand for natural food colors over
synthetic food colors is increasing due to the growing consumer awareness of
consumers about clean-label products, the health hazards associated with
synthetic colors, and the health benefits achieved by using natural food
colors. Natural food colors are gaining market attention due to their natural
origin, appealing to consumers who view them as a “safe to use” product.
Natural colors reduce the risk of allergies and intolerance among consumers.
Such factors are increasing demand for natural colors in food & beverage
applications. In the EU, natural colors have high penetration. Companies are
now vying for natural colors in the food & beverage sector. Dairy, sugar
& gum confectionery, and desserts & ice cream are the leading sectors
for utilizing natural colors.

The US holds the largest market for enzymes in North
America. It is attributed to the growing demand from food manufacturers to
preserve the freshness, appearance, texture, taste, and safety of processed and
packaged foods. The growing demand for processed foods, owing to food retail
chains and convenience, will aid in increasing demand for enzyme applications
in the region. Consumers in the region are leaning towards healthy food &
ingredients in food products, owing to the increasing instances of obesity and
diabetes in North American countries, such as the US, which is expected to
induce the consumers to focus on enzyme-rich foods.

The key players in this market include Cargill Incorporated
(US), ADM (US), DuPont (US), Ingredion (US), Kerry Group (Ireland), DSM
(Netherlands), Chr. Hansen (Denmark), Sensient technology corporation (US),
Tate & Lyle (UK), Givaudan (Switzerland).