Portland, OR -- (SBWIRE) -- 09/19/2017 -- Flavor enhancers are substances that enhance or intensify the flavor of the food without imparting any characteristic flavor of its own. It is widely used in the food industry where it is used in processed & convenience foods, beverages, meat & fish products, and others. Monosodium glutamate (MSG) is one of the most common flavor enhancers used in the food industry. Other common flavor enhancers include acidulants, hydrolyzed vegetable proteins, and yeast extracts.

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Changing lifestyle, which has led to an increase in the consumption of processed food where flavor enhancers are mostly used, has driven the flavor enhancer market. An increase in the consumption of low fat, low salt, and low carbohydrate foods, where flavor enhancers are used to intensify the flavor of this food has led to an increase in the demand for flavor enhancers in the market. However, increasing consumer awareness on health is a major restraint in flavor enhancers as they are made artificially. Development of natural flavor enhancers has led to new opportunities in the market growth.

Some of the major players analyzed in this report are Cargill, Inc., Tate & Lyle PLC, Associated British Foods plc, Corbion N.V., Sensient Technologies Corporation, International Flavors & Fragrances Inc., Firmenich SA, Senomyx, Inc., Synergy Flavors, and Mane SA.

Flavor Enhancer Market Key Segments:

By Type

- Acidulants
- Glutamates
- Hydrolyzed Vegetable Proteins
- Yeast Extracts
- Others

By Application

- Processed & Convenience Foods
- Beverages
- Meat & Fish Products
- Others

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By Geography

North America

- U.S.
- Canada
- Mexico

Europe

- UK
- Germany
- France
- Spain
- Italy
- Rest of Europe

Asia-Pacific

- China
- Japan
- India
- Australia
- South Korea
- Rest of Asia-Pacific

LAMEA

- Brazil
- South Africa
- Argentina
- Turkey
- Rest of LAMEA