Food Acidulants Market Size & Share, by Type (Citric Acid, Formic Acid, Propionic Acid, Sorbic Acid, Malic Acid, Acetic Acid, Phosphoric Acid, Fumaric Acid, Tartaric Acid); Application (Beverages, Bakery, Confectionary, Dairy Food, Animal Nutrition, Meat Industry); Form (Dry, Liquid); Function (Flavor Enhancer, Microbial Control, pH Control, Preservation) - Global Supply & Demand Analysis, Growth Forecasts, Statistics Report 2025-2037

Growth Drivers

• Rising concerns over food health and safety - The increasing awareness among consumers over the safety and hygiene conditions for their food, as in recent years, there have been several instances of food contamination and food poisoning mainly due to the unhygienic and unsafe food processing and storing conditions. This has led to a growing concern among consumers over the safety and cleanliness of their food. According to a report, the percentage of foodborne illnesses increased to 16% in 2007 from 2% in 1990.
• Risk of food contamination - There are about 76 million foodborne illnesses estimates from the Centers for Disease Control and Prevention (CDC), along with 325,000 hospitalizations, and about 5,000 deaths that occur in the U.S. each year. As a result, such demands have anticipated the demand for food acidulants, as they can effectively reduce the risk of food contamination and increase safety.
• Increasing demand for natural and organic foods - Additionally, organic and natural foods are seen as healthier and safer alternatives than processed fruits and vegetables, this rising demand has resulted in an increase in the demand for natural preservation techniques, such as food acidulants, these natural vegetables and fruit preservatives techniques are seen as safer and healthier than artificial ones, which have also driven by the demand for food acidulants industry. According to USDA ERS, in 2021 the U.S. ranches and farms sold about USD 11 billion in organic products.
• Technological advancements in food preservation techniques - As consumers are highly conscious regarding the freshness and quality of the food that they consume, food manufacturers are also highly investing in technological advancements that can help them to preserve food that they consume for longer periods without compromising on the taste and texture. Such technological advancements have been crucial to the development of new and improved food acidulants that can effectively preserve food for longer periods without affecting the taste or quality. These advancements have led to the gain of the sector and have enabled manufacturers to develop more effective solutions.
• Continually changing lifestyle - The food sector has experienced significant growth rate in recent years, credited to changing lifestyles, growing disposable incomes, and the increasing adoption of processed food and beverages, all of which have increased the demand for food acidulants. According to a report, in Agri-exports, the share of food exports has increased to 25.6% in 2022-23 from 13.7% in 2014-15.

Challenges

• Increasing concern over the environmental effects of food acidulants - Food acidulants are derived mainly from acids, and they produce CO2 gas as a by-product during their manufacturing and disposal. In instances where they are not properly handled or disposed of, many acids can leak into the environment, which can contaminate water bodies, soil, and several other natural sources as well. This has led to concerns over the growing usage of food acidulants, and this has prevented the landscape from growing further.
  
  Additionally, the increasing environmental awareness and regulations have also made food manufacturers more mindful about the packaging of their products and services and have prompted them to take measures to reduce their environmental impact.
• Regular potency checks for food acidulants propelled by the increasing competition from alternative preservation techniques, such as sterilization and other natural preservation techniques, there has been an increase in the cost of labor and raw materials needed to produce food acidulants, which has made them less cost-effective and has hindered growth.