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Savory Ingredients Market Expected to Reach $ 13,295 Million by 2019 New Report by MarketsandMarkets

MarketsandMarkets

(PRWEB) January 09, 2015

According to market research “Savory Ingredients Market by Ingredients (Yeast Extracts, HVP, HAP, MSG, Nucleotides and Others), by Application (Food Industry, Pet Food and Others) & by Geography – Global Trends & Forecasts to 2019”, the Savory Ingredients Market is projected to grow at a healthy CAGR of 5.7% between 2014 – 2019 & reach $ 13,295 Million by 2019.

Browse 101 market data tables, 42 figures spread through 239 pages and in-depth TOC on “Savory Ingredients Market – Global Trends & Forecasts to 2019”.

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The global market for savory ingredients is estimated to grow at a CAGR of 5.7% from 2014 to 2019. In 2013, the Asia-Pacific region acquired a majority share in the global savory ingredients market. China, Japan, India, and the U.S. were the largest savory ingredient markets. Monosodium glutamate holds the majority of market share, around 80%, in the savory ingredient types market. Monosodium glutamate is getting replaced by other ingredients, such as yeast extracts with rib nucleotides and low salt content hydrolyzed vegetable proteins due to the increasing demand for healthier ingredients.

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The North American and European savory ingredient markets are quite stable since the past few years due to increased consumer awareness related to the ill effects of savory ingredients. Consumers presume that savory ingredients are artificial chemicals added to enhance flavors which are very unhealthy. The developing countries in the Asia-Pacific region have very low consumer awareness with regard to savory ingredients due to which there is a lot of untapped potential for savory ingredients in these developing countries.

Yeast extracts are benefiting from the trend of the increasing demand of more natural ingredients and pressure to reduce the usage of monosodium glutamate. In general, yeast extracts have a good image and are the preferred choice for clean-label products. Yeast extract volumes have increased considerably in Europe in the period up to 2010. Most European producers are running at or near capacity. New investments have mainly been focused in Asia with the intention of importing into Europe.

Monosodium glutamate is projected to hold a majority of the market share in the savory ingredients market, as a cost-effective flavor enhancer. It is projected to grow at the highest CAGR of 6.1% during the forecasting period. However, it is slowly getting replaced by yeast extracts and other alternatives due to the health issues associated with the consumption of monosodium glutamate. The pressure to market ‘all-natural’ products is putting its usage further under pressure. Use of MSG in snack foods remains widespread and is unlikely to change in the period up to 2016. Snack foods have a rather unhealthy image and the use of MSG and nucleotides here is not a major consumer issue, especially in countries where the consumer awareness regarding savory ingredients is low.

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