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Savory Ingredients Market: By Type (Monosodium Glutamate, Hydrolyzed Vegetable Protein, Hydrolyzed Animal Protein, Yeast Extracts and Ribonucleotides) Application (Soups & Sauces, Dehydrated Noodles, Ready To Eat Meals, Pet Food)-Forecast(2015-2020)

  • March 2015
  • 188 pages
  • Industry ARC
Report ID: 3493504

Summary

Table of Contents

Savory ingredients are used for providing the food with ‘pleasant savory taste’. These ingredients are known for enhancing the flavor of the food by giving it an outstanding taste and aroma. MCG, HVP, HAP and yeast extracts are major types of savory ingredients. Yeast extract, a natural savory ingredient is the fastest growing category in the savory ingredient market. It gives a natural savory flavor and is mostly used in the production of instant food, meat products, nutritional food and seasonings. They can also be used for minimizing the salt content in food preparation.

This report studies the growth of the “Global Savory Ingredients Market” for the period 2015 to 2020. The Global Savory Ingredients Market is assessed to grow at a CAGR of 5.6% through 2020.

The Report Segments the Market By Type, By Application and By Geography. Savory Ingredients Market (By Types) Includes:
Monosodium Glutamate
Hydrolyzed Vegetable Protein
Hydrolyzed Animal Protein
Yeast Extracts and
Ribonucleotides
The report also discusses the recent trends, opportunities, drivers, challenges, constraints and major developments prevailing in the market. The partnerships, collaborations, M&A’s and Joint Ventures are also studied in detail.

Key Operative Players in the Market:
Ajinomoto (Japan)
Givaudan (Switzerland)
Angel Yeast (China)
Royal DSM (The Netherlands) and Kerry Group (Ireland)

Please note: this report requires certain updates. We have all the information available but require 2 business days to complete the process and ensure it is as up-to-date as possible.


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