Marktgröße und -anteil für Lebensmittelsäuerungsmittel nach Typ (Zitronensäure, Ameisensäure, Propionsäure, Sorbinsäure, Apfelsäure, Essigsäure, Phosphorsäure, Fumarsäure, Weinsäure); Anwendung (Getränke, Bäckerei, Süßwaren, Milchprodukte, Tierernährung, Fleischindustrie); Form (trocken, flüssig); Funktion (Geschmacksverstärker, mikrobielle Kontrolle, pH-Kontrolle, Konservierung) – Globale Angebots- und Nachfrageanalyse, Wachstumsprognosen, Statistikbericht 2025–2037

growth drivers

• Increasing concerns about food health and safety – The increasing awareness among consumers about the safety and hygiene conditions of their food as there have been several cases of food contamination and food poisoning in recent years especially due to the unhygienic and unsafe food processing and storage conditions. This has led to growing concern among consumers about the safety and cleanliness of their food. According to a report, the proportion of foodborne illnesses increased from 2% in 1990 to 16% in 2007.
• Risk of food contamination – The Centers for Disease Control and Prevention (CDC) estimates that there are approximately 76 million foodborne illnesses, as well as 325,000 hospitalizations and about 5,000 deaths in the United States each year. As a result, such demands have anticipated the demand for food acidifiers because of their ability to effectively reduce the risk of food contamination and increase safety.
• Increasing demand for natural and organic foods – In addition, organic and natural foods are considered healthier and safer alternatives than processed fruits and vegetables , this increasing demand has led to an increase in the demand for natural preservation techniques such as food acidulants, these natural vegetables and fruit preservation techniques are considered safer and healthier than artificial ones, which has also been driven by the demand for food acidulants in the industry. According to USDA ERS, U.S. ranches and farms sold about $11 billion worth of organic produce in 2021.
• Technological advancements in food preservation techniques – As consumers are very conscious of the freshness and quality of the food they consume, food manufacturers are also investing heavily in technological advancements that can help them preserve the food that they consume for longer periods of time without compromising on taste and texture. Such technological advancements have been crucial in the development of new and improved food acidulants that can effectively preserve food for longer periods of time without compromising on taste or quality. These advancements have led to the boom in the sector and have enabled manufacturers to develop more effective solutions.
• Continuous change in lifestyles – The food sector has witnessed significant growth in the last few years, driven by changing lifestyles, growing disposable incomes and increasing acceptance of processed foods and beverages, all of which have increased the demand for food acidifiers. According to a report, the share of food exports in agricultural exports has increased from 13.7% in 2014-15 to 25.6% in 2022-23.

challenges

• Increasing concern about the environmental impact of food acidulants – Food acidulants are primarily made from acids and produce CO2 gas as a byproduct during their production and disposal. If not handled or disposed of properly, many acids can enter the environment and contaminate water bodies, soils and various other natural sources. This has raised concerns about the increasing use of acidulants in food and prevented further growth in the landscape.
  
  In addition, increasing environmental awareness and regulations have meant that food manufacturers must also pay attention to the packaging of their products and services and take steps to reduce their impact on the environment.
• Regular effectiveness testing of food acidulants, driven by increasing competition from alternative preservation techniques such as sterilization and other natural preservation techniques, has resulted in an increase in the cost of labor and raw materials required to produce food acidulants, making them less cost-effective and has hampered growth.