Dallas, Texas, June 19, 2020 (GLOBE NEWSWIRE) -- The “Global Flavors and Fragrances Market Size 2019 by Product (Natural, Aroma), By End-user industry (Beverages, Savory and snacks, Cosmetics, Others), By Region and Forecast to 2025” study provides an elaborative view of historic, present and forecasted market estimates.
The market research report includes a market outlook section that further comprises supporting and hampering factors that impact the flavors and fragrances market. The market estimates and analysis is provided from 2015 to 2025 respectively. The report covers the major aspects of the market which include Porter’s five forces analysis, PESTLE analysis on a global as well as country level.
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The global flavours and fragrances market was valued at approximately USD 31.10 billion in 2019 and is expected to increase further with a CAGR of 4.9% from 2019 to 2025. Prevalent use of flavours and fragrances in the field of pharmaceuticals and medicines along with dietary supplements is projected to trigger market growth over the forecast period for the global flavors and fragrances market.
The flavors and fragrances of non-wood forest products are an important category. Innumerable flavors and fragrances have been introduced to everyday life by essential oils. These are found, for example, in food, drink, sweets, perfumes, deodorants, shampoos, soaps, toothpaste, and bags; in pharmaceutical preparations to disguise unpleasant tastes; in items for personal use in households, offices or industries such as air fresheners, detergents, and cleaners.
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Most essential oils are obtained by a process called steam distillation from the plant material. Critical oils contain substances up to 200°C or above boiling points, including solids at normal temperatures. Such compounds are therefore volatilized at a temperature around 100°C at ambient pressure in the presence of steam or boiling water. If a cooling device is permitted to pass through, the mixture of hot vapors will form a liquid with two distinct layers of oil and water. Most of the essential oils (but not all) are lighter than water and are of the top layer. The vapor used for the distillation is produced by either an external boiler or a steam boiler inside the steel vessel containing the plant content.
Nearly all these products have been extracted from plant sources until the introduction of synthetics and the development of some flavors and fragrances from petrochemicals. A few of the animals were collected. Also today, plants are the building blocks of many synthetic compounds. The key example of this is turpentine made from pine trees: Alpha and beta-pinene themselves don't have a clear flavor and fragrance use but they are isolated from suitable pinus species and processed into flavor and fragrance-free by-products.
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Some plants also produce essential oils that are used as sources of derived chemical isolates. Chinese and Brazilian sassafras oils are used for the production of heliotropin, a valuable flavoring & fragrance compound, from Cinnarnotnum camphora and Ocotea pretosa respectively. C. Catnphora is also a popular camphor source. Once a major source of linalol was rosewood oil, which was a chemical perfume, but a precursor for other fragrances as well. Although cheaper (still with a plant origin) linalool sources are now being used, rosewood is still preferably used as a full perfume oil. The perfume is also precious for sandalwood oil, with a fragrance all over the oil.
Major points from Table of Contents:
1. Introduction
2. Research Methodology
3. Market Outlook
4. Flavors and Fragrances Market by Product, 2015-2025
5. Flavors and Fragrances Market by end-use industry 2015-2025
6. Flavors and Fragrances Market by Region 2015-2025
7. Competitive Landscape
8. Company Profiles
9. Appendix
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