According to a new study of Fact.MR, global sales of natural flavor carriers are expected to close in on 345,000 tons in 2019, and register a Y-o-Y growth at 5.7%over 2018. Myriad aspects influence growth of the natural flavor carrier market, ranging from the focus of ingredient formulators on innovative and novel ingredients, to uptake of value addition in the food processing industry.
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The study expects supremacy of spray drying technology for applying natural flavor carrier in food & beverage products to show no signs of wavering. It has been estimated that over 75% of the natural flavor carriers sold in 2019 will be treated with spray drying technology. Demand for food product diversification has complemented the adoption of spray drying process for preserving raw materials and ingredients in powder form. As the emphasis on flavor retention and its improved shelf life continues to strengthen, spray drying technology continues to gain momentum in light of its ability to enhance preservation and hygroscopicity.
According to the study, there has been a marked uptick in use of additives as carriers in the spray drying process in the recent past, as they enable the enhancement of physiochemical attributes of feed materials, and improvement in the process parameters. Sovereignty of spray drying technology in the natural flavor carrier market is here to stay, as the market players continue leveraging the vital role of additives in depriving the difficulties in complying with the powder specification.
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Pervasive Uptake of “All-Natural” Trend to Uphold Natural Flavor Carrier Sales
In a bid to cope up with burgeoning demand for authentically processed and natural-ingredients based food & beverage products, food innovators are keeping their development efforts in line with the on-trend flavor profiles. Key players in the natural flavor carrier market are putting efforts to better understand the formulation and utility of different flavoring systems, and their criticality in developing food taste, which in turn acts as successful product development enabler.
As the drive toward sugar reduction, along with the preference for healthy food, gains increased traction, choice of ingredients continues to narrow. This has led the flavor carrier makers in creating impactful roadmaps to meet flavor expectations, while fuelling exploration activities. Additionally, challenges associated with thermal stability of natural flavors have necessitated greater addition levels of flavors to offset potential degradation or the requirement for employing capital-intensive methods of flavor additions post-processing. This will further complement growth of the natural flavor carrier market as a consequence.
Product diversification efforts of the food industry players have led to the development of various natural flavorings, thereby leading to the introduction of a wide range of natural flavor carriers as a result. The study anticipates maltodextrin to remain the preferred natural flavor carrier among food processors, followed by propanediol, ethyl alcohol and Gum Arabic. Collective volume share of the propanediol and ethyl alcohol is expected to equal that of maltodextrin in 2019. Gains from Gum Arabic are also expected to remain significant, with sales projected to record a comparatively faster growth than those of maltodextrin, propanediol and ethyl alcohol.
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This study also offers an accurate forecast of the natural flavor carrier market for the period between 2018 and 2028. The natural flavor carrier market is envisaged to record a volume CAGR of 6.3% through 2028 .
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