The Japanese food preservatives market is projected to register a CAGR of 3.1% during the forecast period.
Japan is known for its fast growth and busy lifestyles. The fast-paced Japanese lifestyle has led to the replacement of homemade meals by processed foods, such as packaged sauces, instant meals, and ready-to-cook options bought from local convenience stores. These products are growing in popularity in the country, thereby driving the market.
The Japanese food industry has now focused on increasing the production of processed foods with longer shelf lives by employing better preservatives. Health and wellness trends from consumers have resulted in a demand for natural ingredients in the food.
The market studied is hampered by the growing demand for preservative-free food and beverages. Moreover, some of the preservatives are already banned in the country.
Key Market Trends
Synthetic Food Preservatives Holds the Largest Market
Synthetic food preservatives, especially benzoic acid, are widely used in various food applications, as these compounds claim very high anti-microbial activity and are the best used for pickling preservatives (as the normally used vinegar is sour and has a lower pH). The government of the country recommends the use of benzoic acid as a food preservative in a regulated amount. For instance, in caviar less than 2.5 g/kg, in margarine lesser than 1.0 g/kg, in nonalcoholic beverages less than 0.60 g/kg, soy sauce less than 0.60 g/kg, and syrup less than 0.60 g/kg. This contributes to the growth of the market studied.
Application in Dairy and Frozen Products Dominates the Market
Generally, preservatives are used to improve quality, by boosting the durability of products and enhancing the shelf life of the food. In Japan, dairy products are the most important nutritional recommendations for consuming daily in appropriate amounts. The safety of dairy products is considered in the presence of preservatives. Therefore, dairy products, such as yogurt and ice cream, are extensively using natural preservatives in order to satiate the growing consumer demand for natural and organic food products. The use of preservatives in fruit yogurts is to prevent contamination of yogurt before or after fermentation.
Competitive Landscape
The Japanese food preservatives market is consolidated, and it is dominated by global players, such as Kerry, Celanese, and Corbion. Companies, such as Corbion and Kerry, have a strong position in the fast-growth natural preservatives and clean-label categories, benefiting from the greater usage of these preservatives in food and beverages generally in the country. Product innovations and partnerships are the most adopted strategies by the key players to augment their position in the market.
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Japan is known for its fast growth and busy lifestyles. The fast-paced Japanese lifestyle has led to the replacement of homemade meals by processed foods, such as packaged sauces, instant meals, and ready-to-cook options bought from local convenience stores. These products are growing in popularity in the country, thereby driving the market.
The Japanese food industry has now focused on increasing the production of processed foods with longer shelf lives by employing better preservatives. Health and wellness trends from consumers have resulted in a demand for natural ingredients in the food.
The market studied is hampered by the growing demand for preservative-free food and beverages. Moreover, some of the preservatives are already banned in the country.
Key Market Trends
Synthetic Food Preservatives Holds the Largest Market
Synthetic food preservatives, especially benzoic acid, are widely used in various food applications, as these compounds claim very high anti-microbial activity and are the best used for pickling preservatives (as the normally used vinegar is sour and has a lower pH). The government of the country recommends the use of benzoic acid as a food preservative in a regulated amount. For instance, in caviar less than 2.5 g/kg, in margarine lesser than 1.0 g/kg, in nonalcoholic beverages less than 0.60 g/kg, soy sauce less than 0.60 g/kg, and syrup less than 0.60 g/kg. This contributes to the growth of the market studied.
Application in Dairy and Frozen Products Dominates the Market
Generally, preservatives are used to improve quality, by boosting the durability of products and enhancing the shelf life of the food. In Japan, dairy products are the most important nutritional recommendations for consuming daily in appropriate amounts. The safety of dairy products is considered in the presence of preservatives. Therefore, dairy products, such as yogurt and ice cream, are extensively using natural preservatives in order to satiate the growing consumer demand for natural and organic food products. The use of preservatives in fruit yogurts is to prevent contamination of yogurt before or after fermentation.
Competitive Landscape
The Japanese food preservatives market is consolidated, and it is dominated by global players, such as Kerry, Celanese, and Corbion. Companies, such as Corbion and Kerry, have a strong position in the fast-growth natural preservatives and clean-label categories, benefiting from the greater usage of these preservatives in food and beverages generally in the country. Product innovations and partnerships are the most adopted strategies by the key players to augment their position in the market.
Reasons to Purchase this report:
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This product will be delivered within 2 business days.
Table of Contents
1 INTRODUCTION
3 EXECUTIVE SUMMARY
4 MARKET DYNAMICS
5 MARKET SEGMENTATION
6 COMPETITIVE LANDSCAPE
Companies Mentioned (Partial List)
A selection of companies mentioned in this report includes, but is not limited to:
- Celanese Corporation
- Corbion NV
- Chr. Hansen Holding A/S
- Jungbunzlauer Suisse AG
- Archer Daniels Midland Company
- Cargill Incorporated
Methodology
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