Food Grade Butyric Acid Market Share

APAC Market Statistics

Asia Pacific industry is expected to hold largest revenue share of 42% by 2037. The region’s burgeoning population and rising disposable incomes contribute to increased demand for processed and packaged food products, where food-grade butyric acid serves as a crucial preservative and flavor enhancer. Currently, Asia Pacific is home to 2.1 billion people or 54% of the world's middle class. By 2030, this will rise by 1.5 billion people, or 73 percent more, to represent 65 percent of the world's population.

The growing awareness of health and wellness, particularly in countries like India and China, fuels the demand for functional foods and supplements containing butyric acid, known for its positive effects on gut health. Also, the expanding animal feed industry in the region, driven by rising demand for quality meat and dairy products, boosts the utilization of butyric acid as an additive to enhance animal nutrition, Moreover, the increasing investments in food technology and production processes in countries across the Asia Pacific further stimulate the market’s growth, creating a favorable landscape for the food grade butyric acid market in the region.

North American Market Analysis

North America’s food grade butyric acid market is predicted to attain significant share by 2037. The rising consumer inclination towards natural and clean-label ingredients in food products fosters the demand for food-grade butyric acid as a natural preservative and flavor enhancer. According to a recent survey conducted in North America, up to 73% of consumers are willing to spend a premium retail price for food or drink products that are manufactured using ingredients they know and trust.

The expanding processed food industry in the region, driven by busy lifestyles and the demand for convenience, increases the use of butyric acid for food preservation purposes. Additionally, the growing awareness of gut health and the positive impact of butyric acid on the digestive system contributes to its inclusion in functional foods and supplements.