 "Natural flavour demand in food (2015)")
Natural flavours & fragrances (F&F) demand in food is expected to $ 960 million in 2020 from $760 million in 2015, the year in which it accounted for 34 percent of total F&F demand, according to a new study from the Freedonia Group, a Cleveland-based industry research firm.
Many variables affect the food industry and, in turn, demand for natural flavour blends, essential oils and natural extracts, and natural aroma chemicals. Demographics pertaining to age and ethnicity, as well as health and wellness trends, play an important role in shaping food preferences that affect flavour demand.
Flavour demand in the food market is forecast to advance 4.8 percent per year through 2020. Consumer preferences have a significant impact on the outlook for this market. Additionally, consumer attention to healthy eating, reinforced by the release of the 2015-2020 Dietary Guidelines for Americans by the USDA and the US Department of Health and Human Services, will continue to stimulate the development of more nutrient-rich, lower calorie foods. “Demand for natural flavours that can compensate for reduced sodium, sugar, and fat in foods will continue to be strong,” stated Christine O’Keefe, analyst, Freedonia Group.
Dairy products represented the largest application for natural food flavors in 2015, supported by consumer preference for natural flavors in ice cream and yogurts, as well as growing popularity of yogurt products among American consumers. Demand in processed food will expand at a rate just above the average of the overall market, fueled by the increasing consumption of ready-to-eat meals and other convenience items that require added flavors to replace or enhance taste lost during processing. Recent efforts by food manufacturers to improve productivity have in some cases led to the use of techniques that can affect taste; manufacturers are forecast to shift their focus back to flavors now that they have achieved productivity goals.
