Push for healthier food is an opportunity for additive manufacturers

A report on the global additives market has concluded that while synthetic food additives have been falling out of favour, as consumers show a preference for products positioned as ‘natural’ or ‘clean’, demands for reductions in sugar, salt and saturated fat levels continue to present new opportunities for manufacturers of food additives.

The report also identified signs that the market is returning to growth, as the worst effects of the worldwide economic downturn have passed and consumer spending levels start to increase. As the economic situation improves, the processed foods industry continues to expand within the developing world in particular, with high rates of growth observed in countries such as China, India and Brazil. In turn, this is driving demand for many types of food additives, as a result of which some of the leading suppliers are now establishing production bases in the Asian and Latin American regions.

Global Food Additives Market 6th Edition, published by Leatherhead Food Research, discusses and reviews the global market for food additives, including flavours, sweeteners, hydrocolloids, enzymes, colours, preservatives and antioxidants. The report includes market size data for the last five years, as well as a review of the competitive landscape and discussion of likely future directions for the industry.

Jonathan Thomas, principal market analyst, said, “The overall food additives market grew in value terms by 5.4% on average per year between 2009 and 2013. Demand has started to accelerate in many market sectors, especially now that the global economic situation is improving. The best performing sector during this time has been the hydrocolloids category. This sector grew in value terms by more than 10% per annum between 2009 and 2013, although this was partly due to rising prices caused by strong demand from non-food sectors. Elsewhere, sales of enzymes increased by 9.1% per annum during this time, a figure which compares with more than 6% for food flavours.”