Spices and Seasonings Market - Future Trends, Analysis & Revenue
The Seasoning and Spices Market size is expected to grow from USD 18.91 billion in 2023 to USD 24.34 billion by 2028, at a CAGR of 5.18% during the forecast period. Globally, the spices & seasonings market is driven by the growing demand for convenience food products, clean label trends, and natural preservatives for the meat industry. However, the growing incidences of adulteration and contamination in the spices exported from developing countries such as India and China are prompting regulatory bodies in Europe and America to strengthen the safety regulations on imported spices and seasonings.
The usage of spices and seasonings in the industrial sector is less in the Asia Pacific region as compared to that in developed regions, which presents food processing industries with considerable untapped potential. The overall economic growth in the Asia Pacific region has led to an increase in urbanization and rapid industrialization, with a resultant rise in per capita income. These factors play a major role in the changing preference of consumers towards value-added food products. The region’s improved agricultural growth over the past decade, followed by advancements in the food industry, has provided new opportunities for the spices & seasonings industry. This region has a much-diversified flavor preference wherein consumers are constantly looking for new variants, which will drive the spices & seasonings market. India’s spices & seasonings industry has witnessed increasing varieties of value-added spice & seasoning products in the ground, crushed, cracked blended, and dehydrated forms, in bulk and consumer packs.
Spices and Seasonings Market Report Scope
Request Sample Pages: https://www.marketsandmarkets.com/requestsampleNew.asp?id=739
This report includes a study on the marketing and development strategies, along with a study on the product portfolios of the leading companies operating in the spices and seasonings market. It consists of the profiles of leading companies such as the major spices and seasonings manufacturers include McCormick & Company, Inc. (US), Olam International (Singapore), Ajinomoto Co. Inc. (Japan), Associated British Foods plc (UK), Kerry Group plc (Ireland), Sensient Technologies Corporation (US), Döhler Group (Germany), SHS Group (Ireland), and Worlée Gruppe (Germany). These players have focused on acquisitions to gain a larger market share in the spices & seasonings market.
Microwaves are used to heat up the water content within the plant cell until it boils into steam. When it does, the water expands, rupturing the cell from within to release the phytochemicals. The process is quick, requires only a small amount of solvent, and is energy efficient. The MAE process is influenced by factors such as solvent type, compound type, and dielectric constants of the plant material. The advantages of using the MAE process to extract phytochemicals that include high extraction efficiency, low solvent consumption, good antioxidant-activity of the extracts, and short extraction times.
PHWE, also known as pressurized solvent extraction (PSE) or accelerated solvent extraction (ASE) uses high temperatures and pressures to improve the extraction of spices. The high pressure is used to maintain the solvent in the liquid phase even when heated above its boiling point. The process needs only a small amount of solvent, but still requires labour intensive washing and filtration after the extraction step. Extraction efficiency can be improved by selecting the appropriate solvent or mixture, pressure (usually 3-20 MPa), temperature (usually 100-200 °C), and extraction time. High temperature leads to an increase in the conductivity of the water as well as a decrease in surface tension and thus an increase in propagation of phytochemical molecules through the water.
