Flavor Enhancer Market
Flavor Enhancer Market - Global Industry Insights, Trends, Outlook and Opportunity
Analysis, 2018-2026
Flavor enhancer is a chemical substance added to a processed food and beverages to enhance its
flavor. Flavor is one of the main components for overall food ingredients market. Modernization
and globalization are the important factors that have increased demand for flavor enhancer market.
In market, there is a need for impelling food manufacturers and processed foods to serve the
growing population, the consumer demand for low-fat, low-carbohydrate and low salt diet are some
of the major factors which drives the growth of flavor enhancer market. Due to increasing working
women and increasing awareness about the artificial food and beverages flavor enhancer, there is a
rise in demand for natural flavor enhancer.
Food flavors and enhancer have wide application in the beverage industry and occupy most of the
share in global flavor enhancer market, followed by dairy and bakery products. From the source
type of flavor enhancer, rise in consumer preference towards natural flavors as compared to
artificial flavor enhancer is expected to boost the global flavor enhancer market. The need for
enormous amount of natural resources to extract flavors and enhancers is one of the key constraints
in the natural flavor enhancer industry.
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Global Flavor Enhancer Market Taxonomy-
On the basis of source type, the global market is classified into:
•Natural Flavoring Enhancer
•Aroma
•Essential oils
•Natural Extracts
•Others
On the basis of form type, the global market is classified into:
•Liquid
•Powder
•Semi-liquid
On the basis of application, the global market is classified into:
•Beverages
•Processed foods
•Meat and fish products
•Dairy
•Bakery
Major Keyplayers: International Flavors & Fragrances Inc. IFF, Givaudan, FIRMENICH SA,
Takasago International Corporation, Sensient Technologies Corporation, Mane, Senomyx Inc.,
Innova and DuPont Nutrition & Health, A & Z Food Additives Co. Ltd., Kerry Group and Symrise
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