2019 年全球鹹式調味料市場將達 132 億美元 

The global savory ingredients market will be valued at $13,295 million by 2019. Asia-Pacific's savory ingredients market is projected to grow at a CAGR of 6.4% from 2014 to 2019. The global savory ingredients market is projected to grow at a CAGR of 5.7% from 2014 to 2019. The majority of the savory ingredients are used in the food industry, and its market is projected to grow at a CAGR of 6.6% in the projected period.

The global savory ingredients market is highly fragmented and competitive. Manufacturers therefore are compelled to focus on ingredients keeping in mind the local preferences, ethnicity, climate, and traditions, globally. There are a large numbers of players operating in the industry which provide these ingredients to industries such as food & beverage, pharmaceutical, and pet food. The global market is set to witness an enormous growth in the future. Factors such as increase in demand of clean-label and natural ingredients, increasing consumer awareness pertaining to the ill effects related to savory ingredients, and demand for healthy and nutrition products are acting as major restraints for the market. Increasing demand for convenience food, changing lifestyle, and untapped potential in the developing Asia-Pacific countries act as major drivers for the market.

All these ingredients contribute to give foods the so-called umami character. Probably, the best known and certainly the most widely used savory flavor ingredient globally is monosodium glutamate. In India, monosodium glutamate consumption is modest and amounts to only around 8.5 KT per year. They are mainly used in soups, noodles, and ready-to-eat meals with a large proportion of the monosodium glutamate used in India going into food service applications. China is on the way to becoming a major global supplier of savory flavoring ingredients.

The flavor characteristics of yeast extract or hydrolyzed vegetable protein can be tailored to give a range of different profiles with more or less meaty character. Both are suitable for vegetarian foods as the meaty character comes from the presence of different combinations of amino acids and degradation products rather than from any kind of animal products. Major industrial end-use segment include instant noodles, sauces, and stocks.