Global Markets for Flavors and Fragrances

NEW YORK, June 26, 2012 /PRNewswire/ -- Reportlinker.com announces that a new market research report is available in its catalogue:

 

Global Markets for Flavors and Fragrances

http://www.reportlinker.com/p0919323/Global-Markets-for-Flavors-and-Fragrances.html#utm_source=prnewswire&utm_medium=pr&utm_campaign=Fragrance

 

REPORT SCOPE

 

INTRODUCTION

 

OBJECTIVES AND GOALS OF STUDY

 

This report is an updated edition of an earlier (2006) BCC Research report. Its objective is to provide the reader with a comprehensive analysis of the market environment, competitive structure and end-use markets of the flavor and fragrance industry, based on more recent available data. Technological developments, future trends and emerging opportunities within the industry are thoroughly examined. The information provided in this report will be of great value to those involved in strategic planning, marketing, sales and technological development.

 

Specific goals of this study are to

 

Assess recent technology developments.

Identify demand drivers.

Make available the most current and reliable information on the consumption of flavors and fragrances in different end-use sectors.

Project the future demand through 2017, including application regional segments.

Quantify current and projected demand for key flavor and fragrance ingredients such as essential oils and aroma chemicals.

Analyze developments in the structure of the flavor and fragrance industry.

 

REASONS FOR DOING THE STUDY

 

Markets for constituents of flavors and fragrance are undergoing significant changes. Some of the factors influencing the markets are as follows:

 

Newer flavors and fragrances.

Newer methods of manufacturing ingredients, including biotechnological routes.

Changing tastes and styles due to growth in markets for ethnic flavors.

Advances in science and development of new materials.

Trend toward the use of more natural products.

Demand from increasing middle and affluent classes in developing countries such as China and India.

Increasing supplies from developing countries that will influence the raw material prices for the flavor and fragrance industry.

 

Given these conditions, there is a need for a current, comprehensive report on the flavor and fragrance market covering the areas of technology, demand trends, project opportunities and investment levels.

 

The report examines the commercial applications currently practiced worldwide in conjunction with their respective markets and growth opportunities. An evaluation of the viability of the market penetration for the newer grades of materials, as well as their applications and salability, is also included in this study.

 

This study gives a clear, quantitative picture of the supply and demand scenario while evaluating technological and investment opportunities in the field.

 

SCOPE OF STUDY

 

This study covers global markets for materials used in the flavor and fragrance industry. It analyzes the market by both the end-use markets and the major types of materials used within the industry, covering both synthetic and natural ingredients.

 

The study also discusses the emerging trends of these industries and technological developments, including some of the patents in the field. It also looks into the regulatory roles governing the industry and some of the testing typically used by manufacturers to comply with the regulations for producing safe products. It provides market shares of major companies and provides the profiles and contact information of industry leaders in the field.

 

TARGET AUDIENCE

 

This study will be of great interest to those interested in the commercial aspects of the flavor and fragrance industry or for businesses and investors interested in assessing the scope of the field. The readers are likely to hold positions in strategic planning, new business development, marketing, product management, sales or analysts/investment advisors. Research scientists interested in pursuing the industrial applications of enzymes will also find this study of value.

 

METHODOLOGY

 

This study is based on exhaustive primary and secondary research in addition to the information in our in-house database. The primary research includes consultation with industry experts in the field, including contacts with companies actively involved in this field and with trade associations. Secondary research includes extensive review of the literature, including trade journals, seminar proceedings, patent literature, company literature, published reports and government publications.

 

ANALYSTS' CREDENTIALS

 

The study on which this updated report is based was carried out by a team of chemical engineering consultants led by senior consultant, N.S. Venkataraman, a chemical engineer with more than 30 years of experience in various positions relating to chemical, pharmaceutical and related industries. Other team members included D. Panneerselvam, T.K. Parija, P. Govindanayagi and K. Geetha. All the members of the team are practicing chemical engineers or chemists with extensive experience as business consultants in chemical and related industries.

 

The analyst responsible for updating the report is Andrew McWilliams, a partner in the Boston–based international technology and marketing consulting firm, 43rd Parallel LLC. McWilliams is the author or co-author of numerous other BCC studies, including such recent studies as AVM016F Sol-Gel Processing of Ceramics and Glass; AVM078A New Electronic Materials and Device Technologies: Global Markets; AVM015F High-Performance Ceramic Coatings: Markets and Technologies; HLC014E Global Markets for Telemedicine Technologies; and CHM020D Catalysts for Environmental and Energy Applications.

 

 

 

TABLE OF CONTENTS

 

CHAPTER ONE: INTRODUCTION 1

OBJECTIVES AND GOALS OF STUDY 1

REASONS FOR DOING THE STUDY 1

SCOPE OF STUDY 2

TARGET AUDIENCE 2

METHODOLOGY 2

ANALYSTS' CREDENTIALS 3

RELATED BCC PUBLICATIONS 3

BCC ON-LINE SERVICES 4

DISCLAIMER 4

CHAPTER TWO: SUMMARY 5

SUMMARY TABLE GLOBAL MARKET FORECAST FOR FLAVORS

AND FRAGRANCES, THROUGH 2017 ($ MILLIONS) 5

SUMMARY FIGURE GLOBAL MARKET FORECAST FOR KEY

INGREDIENTS USED IN FLAVORS AND FRAGRANCES, 2011-2017

($ BILLIONS) 6

CHAPTER THREE: OVERVIEW 7

TYPES OF INGREDIENTS 7

SYNTHETIC INGREDIENTS 7

SYNTHETIC AROMA CHEMICALS 8

Benzenoids 8

TABLE 1 SYNTHETIC BENZENOIDS USED IN FLAVORS AND

FRAGRANCES 8

TABLE 1 (CONTINUED) 9

TABLE 1 (CONTINUED) 10

Terpenes and Terpenoids 10

TABLE 2 SYNTHETIC TERPENES OR TERPENOIDS USED IN

FLAVORS AND FRAGRANCES 11

Musk Chemicals 11

Miscellaneous Aroma Chemicals 12

TABLE 3 MISCELLANEOUS SYNTHETIC AROMA CHEMICALS USED

IN FLAVORS AND FRAGRANCES 12

TABLE 3 (CONTINUED) 13

NATURAL INGREDIENTS 13

ESSENTIAL OILS 14

TABLE 4 PLANTS AS SOURCES OF ESSENTIAL OILS 14

Commercially Important Essential Oils 15

TABLE 5 ESSENTIAL OILS USED IN FLAVORS AND FRAGRANCES 15

TABLE 5 (CONTINUED) 16

TABLE 5 (CONTINUED) 17

TABLE 5 (CONTINUED) 18

TABLE 5 (CONTINUED) 19

AROMA CHEMICALS 20

Natural Benzenoids 20

TABLE 6 NATURAL BENZENOIDS USED IN FLAVORS AND

FRAGRANCES 20

Natural Terpenes and Terpenoids 21

TABLE 7 TERPENES OR TERPENOIDS USED IN FLAVORS AND

FRAGRANCES 21

Musk Chemicals 22

Miscellaneous Natural Aroma Chemicals 22

TABLE 8 MISCELLANEOUS AROMA CHEMICALS USED IN

FLAVORS AND FRAGRANCES 23

HISTORICAL OVERVIEW 23

17TH CENTURY 24

18TH CENTURY 24

19TH CENTURY 24

20TH AND 21ST CENTURIES 24

TABLE 9 TIME LINE OF THE DEVELOPMENT OF FLAVORS AND

FRAGRANCES 25

TABLE 9 (CONTINUED) 26

CHAPTER FOUR: TECHNOLOGY OVERVIEW 27

CONVENTIONAL TECHNOLOGIES 27

SEPARATION TECHNOLOGIES 27

Primary Separation Technologies 28

Distillation 28

Solvent Extraction 29

Secondary Separation Technologies 30

Fractional Distillation 31

Liquid-Liquid Extraction 31

EXTRACTION (COLD PRESSING) 32

Supercritical Fluid Extraction (SFE) 32

Supercritical Carbon Dioxide 32

Supercritical … (Continued) 33

ENFLEURAGE 34

THERMAL TREATMENT 34

ENZYMATIC ROUTES 35

CHEMICAL METHODS 36

FLAVOR ENCAPSULATION 37

Flavor Encapsulation (Continued) 38

CHAPTER FIVE: FLAVOR AND FRAGRANCE INDUSTRY BY END-USE

MARKETS 39

TABLE 10 GLOBAL MARKET FORECAST FOR FLAVOR AND

FRAGRANCE END-USE MARKETS, THROUGH 2017 ($ MILLIONS) 39

FIGURE 1 GLOBAL FLAVOR AND FRAGRANCE MARKET, 2011 (%) 40

REGIONAL MARKETS FOR FLAVOR AND FRAGRANCE

MATERIALS 41

TABLE 11 GLOBAL MARKET FORECAST FOR FLAVORS AND

FRAGRANCES BY REGION, THROUGH 2017 ($ MILLIONS) 41

FIGURE 2 GLOBAL FLAVOR AND FRAGRANCE MARKET BY

REGION, 2011 (%) 42

FRAGRANCE MARKETS 43

TABLE 12 GLOBAL MARKET FORECAST FOR FRAGRANCES BY

END-USE MARKET, THROUGH 2017 ($ MILLIONS) 43

FIGURE 3 GLOBAL FRAGRANCE END-USE MARKETS, 2011 (%) 44

COSMETICS AND TOILETRIES 44

TABLE 13 GLOBAL MARKET FORECAST FOR FRAGRANCES IN

COSMETICS AND TOILETRIES BY PRODUCT, THROUGH 2017 ($

MILLIONS) 45

FIGURE 4 GLOBAL MARKET FOR FRAGRANCE USE IN COSMETICS

AND TOILETRIES BY PRODUCTS, 2011 (%) 45

FIGURE 4 (CONTINUED) 46

Cosmetics and Toiletries End-Product Markets 46

TABLE 14 GLOBAL END-USE MARKET VOLUMES FOR COSMETICS

AND TOILETRIES BY REGION, 2011 ($ BILLIONS) 47

FIGURE 5 GLOBAL COSMETICS AND TOILETRIES END-USE

MARKETS, BY REGION, 2011 (%) 47

SOAP INDUSTRY 48

DETERGENT INDUSTRY 49

HOUSEHOLD AND OTHER PRODUCTS 50

Fine Fragrance and Air Fresheners 50

END-USE MARKETS FOR FLAVORINGS 51

TABLE 15 GLOBAL MARKET FORECAST FOR FLAVORINGS BY

END-USE MARKET, THROUGH 2017 ($ IN MILLIONS) 51

FIGURE 6 GLOBAL FLAVOR END-USE MARKET, 2011 (%) 52

BEVERAGE INDUSTRY 52

TABLE 16 GLOBAL END-USE MARKET FORECAST FOR FLAVORS

IN BEVERAGES BY PRODUCT, THROUGH 2017 ($ MILLIONS) 53

FIGURE 7 GLOBAL END-USE MARKET FOR FLAVORS IN

BEVERAGES BY PRODUCT, 2011 (%) 53

Beverage Industry 54

TABLE 17 GLOBAL MARKET VOLUMES FOR BEVERAGE TYPES,

2011 ($ BILLIONS) 54

FIGURE 8 GLOBAL MARKET FOR BEVERAGE TYPES, 2011 (%) 55

U S 55

Western Europe 56

Asia-Pacific 56

SAVORY FOODS 56

OTHER MARKETS FOR FLAVORS 57

TABLE 18 GLOBAL MARKET FORECAST FOR FLAVORINGS IN

OTHER END-USE MARKETS, THROUGH 2017 ($ MILLIONS) 57

FIGURE 9 GLOBAL MARKET FOR FLAVORS IN OTHER END-USE

MARKETS, 2011 (%) 58

Dairy Industry 58

Butter and Cheese as Flavors 59

Status of Dairy Industry 59

Confectionery Industry 60

Status of Confectionery Industry 60

TABLE 19 GLOBAL MARKET VOLUMES FOR CONFECTIONERY

INDUSTRY, BY REGION, 2011 ($ BILLIONS) 61

FIGURE 10 GLOBAL MARKET SHARES OF THE CONFECTIONERY

INDUSTRY, BY REGION, 2011 (%) 61

North America 61

Europe 62

Asia-Pacific 62

Baking Industry 62

Status of the Baking Industry 63

TABLE 20 GLOBAL MARKET VOLUMES FOR THE BAKED GOODS

INDUSTRY, BY REGION, 2011 ($ BILLIONS) 63

FIGURE 11 GLOBAL MARKET SHARES OF THE BAKED GOODS

INDUSTRY, BY REGION, 2011 (%) 64

U S 64

Europe 64

Oral Care and Tobacco 64

Oral Care and Tobacco (Continued) 65

CHAPTER SIX: MARKET BY INGREDIENT PRODUCTS 66

TABLE 21 GLOBAL MARKET FORECAST FOR MAJOR

INGREDIENTS USED IN FLAVORINGS AND FRAGRANCES,

THROUGH 2017 ($ MILLIONS) 66

FIGURE 12 MARKET SHARES OF INGREDIENTS USED IN

FLAVORINGS AND FRAGRANCES, 2011 (%) 67

TABLE 22 GLOBAL MARKET FORECAST FOR ESSENTIAL OILS AND

AROMATICS USED IN FLAVORINGS AND FRAGRANCES BY

REGION, THROUGH 2017 ($ MILLIONS) 68

ESSENTIAL OILS 69

TABLE 23 GLOBAL MARKET FORECAST FOR ESSENTIAL OILS

USED IN FLAVORINGS AND FRAGRANCES, THROUGH 2017 ($

MILLIONS) 69

DEMAND DRIVERS 70

Davana Oil 70

Patchouli Oil 71

Lemongrass Oil 72

Jasmine Oil 73

REGIONAL SHARES OF ESSENTIAL OILS 73

TABLE 24 GLOBAL MARKET FORECAST FOR ESSENTIAL OILS

USED IN FLAVORS AND FRAGRANCES BY REGION, THROUGH

2017 ($ MILLIONS) 73

FIGURE 13 GLOBAL MARKET SHARES OF ESSENTIAL OILS, BY

REGION, 2011 (%) 74

AROMA CHEMICALS 75

TABLE 25 GLOBAL MARKET FORECAST FOR AROMA CHEMICALS

USED IN FLAVORINGS AND FRAGRANCES BY PRODUCT,

THROUGH 2017 ($ MILLIONS) 76

FIGURE 14 GLOBAL MARKET FOR AROMA CHEMICALS USED IN

FLAVORS AND FRAGRANCES, 2011 (%) 77

FIGURE 14 (CONTINUED) 78

TABLE 26 GLOBAL MARKET FORECAST FOR AROMA CHEMICALS

USED IN FLAVORINGS AND FRAGRANCES, BY REGION,

THROUGH 2017 ($ MILLIONS) 78

BENZENOIDS 79

TABLE 27 GLOBAL MARKET FORECAST FOR BENZENOID USED IN

FLAVORINGS AND FRAGRANCES, BY PRODUCT, THROUGH 2017

($ MILLIONS) 79

FIGURE 15 GLOBAL MARKET FOR BENZENOIDS USED IN

FLAVORS AND FRAGRANCES, 2011 TO 2017 ($ MILLIONS) 80

TABLE 28 GLOBAL MARKET FORECAST FOR BENZENOID USE IN

FRAGRANCES AND FLAVORS BY REGION, THROUGH 2017 ($

MILLIONS) 81

TERPENES 82

TABLE 29 GLOBAL MARKET FORECAST FOR TERPENE USE IN

FLAVORS AND FRAGRANCES BY PRODUCT, THROUGH 2017 ($

MILLIONS) 83

FIGURE 16 GLOBAL MARKET VOLUMES FOR TERPENE USE IN

FLAVORS AND FRAGRANCES, 2011 TO 2017 ($ MILLIONS) 84

TABLE 30 GLOBAL MARKET FORECAST FOR TERPENE USE IN

FLAVORS AND FRAGRANCES BY REGION, THROUGH 2017 ($

MILLIONS) 85

MUSK CHEMICALS 85

TABLE 31 GLOBAL MARKET FORECAST FOR MUSK CHEMICAL

USE IN FLAVORINGS AND FRAGRANCES BY PRODUCT,

THROUGH 2017 ($ MILLIONS) 86

FIGURE 17 GLOBAL SYNTHETIC MUSK MARKET, 2011 (%) 86

TABLE 32 GLOBAL MARKET FORECAST FOR MUSK CHEMICALS,

BY REGION, THROUGH 2017 ($ MILLIONS) 87

MISCELLANEOUS AROMA CHEMICALS 87

TABLE 33 GLOBAL MARKET VOLUMES FOR MISCELLANEOUS

AROMA CHEMICALS USED IN FLAVORINGS AND FRAGRANCES

BY MAJOR PRODUCT TYPE, THROUGH 2017 ($ MILLIONS) 88

TABLE 34 GLOBAL MARKET FORECAST FOR AROMA CHEMICALS

(MISCELLANEOUS) BY REGION, THROUGH 2017 ($ MILLIONS) 89

CHAPTER SEVEN: ENVIRONMENTAL REGULATIONS 90

REGULATORY REQUIREMENTS FOR FLAVORS 90

UNITED STATES 91

WESTERN EUROPE 92

JAPAN 93

REGULATORY REQUIREMENTS FOR FRAGRANCES 93

ENVIRONMENTAL IMPACT 94

UNITED STATES 95

CANADA 96

EUROPE 96

JAPAN 97

CHAPTER EIGHT: INDUSTRY TRENDS 98

ECONOMIC TRENDS AND MARKET CONDITIONS 98

ECONOMIC TRENDS 98

MARKET CONDITIONS 99

Consumer Expectations 99

Demographics 99

Regional Patterns of Demand 99

APPLICATION DEVELOPMENT 100

RAW MATERIAL SOURCING 100

COMPARISON OF NATURAL VERSUS SYNTHETICS 100

FLAVOR AND FRAGRANCE COMPANIES' RANGE OF PRODUCTS 101

NATURAL FLAVORS 101

ETHICAL FLAVORINGS 102

HEALTH AND WELLNESS 102

BUSINESS CHARACTERISTICS 102

BUSINESS STRATEGIES 103

MERGERS AND ACQUISITIONS 103

MERGERS AND ACQUISITIONS (CONTINUED) 104

CRITICAL AREAS OF FOCUS 105

OPTIMIZATION OF PRODUCT FORMULATION 105

USE OF SOFTWARE TECHNIQUES 105

PRODUCT SHELF LIFE 106

INFORMATION NETWORK 106

CHAPTER NINE: PATENT ANALYSIS AND PATENT AND

TECHNOLOGY DESCRIPTIONS 107

INTRODUCTION 107

PATENT ACTIVITY FOR FLAVORS AND FRAGRANCES 107

FLAVOR 107

General Trends 107

FIGURE 18 TREND- IN NUMBER OF U S PATENTS ISSUED

ANNUALLY FOR FLAVORS, 1976–2010 108

FRAGRANCE 108

General Trends 108

FIGURE 19 GENERAL TRENDS OF U S PATENTS ISSUED FOR

FRAGRANCES, 1976–2010 109

TRENDS BY ASSIGNEE 109

TABLE 35 PATENT ANALYSIS FOR SELECTED ORGANIZATIONS,

1976-MARCH 2012 110

FIGURE 20 PATENT ANALYSIS FOR SELECTED ORGANIZATIONS,

1976-MARCH 2012 (%) 110

PATENT AND TECHNOLOGY CLASSIFICATION 111

BLENDS/FORMULATIONS 111

Game-Type Flavoring Agent 111

Abstract 111

Description of the Invention 112

Flavor Blend for Masking Unpleasant Taste of Zinc

Compounds 112

Abstract 112

Description of the Invention 113

DELIVERY SYSTEMS 114

Chewable Pouch for Flavored Product Delivery 114

Abstract 114

Description of the Invention 114

Flavor Delivery System 115

Abstract 115

Description of the Invention 115

Encapsulation of Active Ingredients 116

Abstract 116

Description of the Invention 116

Description of …(Continued) 117

Flavor Encapsulation Technology 118

Developer: IFF 118

APPLICATION DEVELOPMENT 119

Aldehyde as a Perfuming or Flavoring Ingredient 119

Abstract 120

Description of Invention 120

Use of 4-Ethyloctanal in Perfume and Flavor

Compositions 121

Abstract 121

Description of the Invention 121

PROCESS TECHNOLOGY/OPTIMIZATION/DEVELOPMENT 122

Isoprenoid Synthesis 122

Abstract 122

Description of Invention 122

Catalytic System for Aldol Reactions 123

Abstract 123

Epoxydecenal Isomers 124

Abstract 124

Description of Invention 124

Citrus Flavor Having High Stability, Method of

Preparation Thereof and Food and Drink Product

Containing Said Flavor 125

Abstract 125

Description of the Invention 125

Description … (Continued) 126

Bioprocess for the High-Yield Production of Food Flavor-

Acceptable Jasmonic Acid and Methyl Jasmonate,

Novel Jasmonic Acid Isomer Produced Thereby and

Uses Thereof 127

Abstract 127

Description of the Invention 127

Process for the Production of Delta Decalactone 128

Abstract 128

Description of the Invention 129

Method for Preparing Fragrance Products 130

Abstract 130

Description of the Invention 130

Summary of the Invention 131

Process for the Continuous Hydro-Distillation of Plants 132

Abstract 132

Description of the Invention 132

Process for Producing Washed Citrus Oil Flavors 133

Abstract 133

Description of the Invention 134

Separation of Aroma Chemical and Flavor Components 134

Industrial Application 134

Human Sensory Evaluation of Samples 135

Enhancing Color and Smell of Flowers 135

Developer: Hebrew University, Israel 135

Flavor Extraction Technologies 136

Spinning Cone Column 136

Developer: Flavourtech, Australia 136

Enzymes for Flavor Enhancement in the Food Industry 137

Developer: Diversa Corporation 137

CHAPTER 10: PROFILES OF INDUSTRY LEADERS 138

TABLE 36 MARKET SHARE OF INDUSTRY LEADERS IN THE

FLAVOR AND FRAGRANCE INDUSTRY, 2011 138

FIRMENICH 138

PRODUCT RANGE 139

Flavors 139

Perfumery 139

Aroma chemicals 139

FACILITIES 139

ACQUISITIONS 139

RESEARCH AND DEVELOPMENT 140

FINANCIAL INFORMATION 140

FLAVORS & FRAGRANCES GROUP (SENSIENT TECHNOLOGIES) 140

PRODUCT RANGE 141

FACILITIES 141

COLLABORATIONS AND ACQUISITIONS 141

FRUTAROM 141

HISTORY 142

PRODUCT RANGE 142

FACILITIES 142

COLLABORATIONS AND ACQUISITIONS 142

GIVAUDAN 143

FACILITIES 144

T HASEGAWA 144

TABLE 37 HISTORICAL DEVELOPMENT OF T HASEGAWA 144

RESEARCH AND DEVELOPMENT 145

INTERNATIONAL FLAVORS & FRAGRANCES (IFF) 145

HISTORY 145

TABLE 38 HISTORICAL DETAILS OF INTERNATIONAL FLAVORS

AND FRAGRANCES 145

TABLE 38 (CONTINUED) 146

PRODUCT RANGE 147

ACQUISITIONS AND ALLIANCE PARTNERS 147

RESEARCH AND DEVELOPMENT 147

MANE 148

PRODUCT RANGE 148

RESEARCH AND DEVELOPMENT 148

ROBERTET 148

TABLE 39 HISTORICAL DEVELOPMENT OF ROBERTET 149

SYMRISE (FORMERLY DRAGOCO) 149

TABLE 40 MILESTONES IN THE HISTORY OF SYMRISE 150

PRODUCT RANGE 150

RESEARCH AND DEVELOPMENT 150

TAKASAGO 150

TABLE 41 HISTORICAL DEVELOPMENTS OF TAKASAGO 151

PRODUCT RANGE 151

OTHER ORGANIZATIONS 152

ASSOCIATIONS 152

TABLE 42 MAJOR FLAVOR AND FRAGRANCE ASSOCIATIONS 152

TABLE 42 (CONTINUED) 153

 

 

 

To order this report:

Fragrance Industry: Global Markets for Flavors and Fragrances

 

 

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Nicolas Bombourg
Reportlinker
Email: nicolasbombourg@reportlinker.com
US: (805)652-2626
Intl: +1 805-652-2626

 

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