Specialty food ingredients market was valued $66.4 Billion in 2014. The value is projected to grow at a CAGR of 5.5% from 2015 to 2020. Various ingredient markets studied under specialty food ingredients are functional food ingredients, colors, preservatives, acidulants, enzymes, F&B starter cultures, flavors, emulsions, sugar substitutes, and specialty starches. Functional food ingredients contribute to the majority of the share of specialty food ingredients as the current trend is focused of the nutrition based foods combined with convenience and taste. This wholesomeness is made possible by the inclusions of variety of specialty food ingredients.
The latest technologies that aid in qualifying the specialty ingredients are encapsulation technologies such as spray drying, chilling, fluidized bed coating, nano-encapsulation, bio-encapsulation, micelles, ribosomes, and many others. Modern processes for food ingredient manufacturing are based on membrane technology, super-critical fluid technology, and some applications of biotechnology. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and hurdle systems.
This report includes estimations of market sizes for value (USD million). Both, top-down and bottom-up approaches have been used to estimate and validate the size of the specialty ingredients market. Key players in the market have been identified through secondary research, and their market share in respective regions has been determined through primary and secondary research. All percentage shares, splits, and breakdowns have been determined using secondary sources and were verified through primary sources.
Publishing Date: January 2016
Report Code: FB 2401