Asia-Pacific Food Preservatives Market Research Report, 2028

Food preservatives are added during food processing to improve stability and at the same time avoid spoilage. Though there are wide ranges of preservatives, very few are used during processing of food. Traditionally, salts, sugar, and spices are largely used in the preservation of meat and other food types. The beverage segment would witness the fastest growth over the forecast period, due to the thriving beverage industry in Asia Pacific region. Rapid urbanization, along with high consumer disposable income, has led to progress in the demand for packaged products, including frozen food & desserts, thus stimulating market demand for food preservatives. Many people prefer ready-to-eat food available on the market rather than home-made food. Such foods contain various additives and preservatives designed to maintain consistency and reduce the spoilage of multiple microorganisms, which are expected to increase the demand for food preservatives in the near future. Growth in demand for food preservatives in the Asia-Pacific region is mainly due to changing people's lifestyles, which increase the consumption of processed foods that require long-term food preservatives. Also, the booming beverage industry is majorly uplifting the consumption of ingredients, including preservatives, which is most likely to foster market growth. The properties of drinks, such as high-water activity, demand the irreplaceable use of preservatives in the beverage industry, which is to avoid the change in taste, the color, and bitter aftertaste. Moreover, with the rise in the demand for functional beverages, the market for natural preservatives is gaining momentum. Manufacturers are embracing innovation for gaining dominance in the market by incorporating the organically sourced preservatives in the product formulation. According to the research report, “Asia-Pacific Food preservatives Market Research Report, 2028” published by Actual Market Research, the market is anticipated to grow with 5.95% CAGR by 2023-28. The adoption of Western eating habits, including the consumption of processed and convenience foods, has contributed to the increased usage of food preservatives in the region. The regions large and growing population, coupled with rising disposable incomes, has resulted in increased consumption of packaged and processed foods. As a result, food manufacturers are seeking effective preservation solutions to meet this rising demand. The food and beverage industry in the Asia-Pacific region has been expanding steadily, supported by economic growth and increasing foreign investments. As the industry grows, so does the demand for food preservatives to maintain product quality and safety. Food safety remains a top priority for consumers in the Asia-Pacific region. With several high-profile food safety incidents in the past, there is a growing emphasis on the use of food preservatives to ensure the microbiological stability and safety of food products. Like in other regions, consumers in Asia-Pacific are becoming more conscious of the ingredients in their food. As a result, there is a growing demand for clean-label products, which has spurred the development and utilization of natural and plant-based food preservatives. Governments in the region are focusing on food safety regulations and standards, which include guidelines on the use of food preservatives. Strengthened regulations have provided a clearer framework for manufacturers and have fostered consumer trust in the safety of preserved foods.

What's Inside a Actual Market Research`s industry report?

Asia-Pacific dominates the market and is the largest and fastest-growing market in the animal growth promoters industry globally

Download Sample

Based on Countries, China is dominating the Asia-Pacific Food preservatives Market with USD 240 Million in 2022. China has benefitted from the emergence of a large number of middle-class consumers. There are many foods and beverage companies are now seeing China as a potential growth vehicle due to this rise of disposable income, the industry for food and beverage processing equipment has grown substantially in the past few years. China has substantial market potential due to high food consumption by its immense and growing population. Such large consumption rate along with the rise in urbanization will create a growth opportunity for the food preservatives market during the forecast period. Food consumption patterns in China have changed significantly with improved standards of living. More consumers are exposed to a greater diversity of consumer products and hectic lifestyles and changing eating habits have propelled the Chinese population to opt for convenience foods, in turn, driving the market for preservatives as manufacturers are using food preservatives, to enhance the shelf life of the food products. Rising environmental consciousness and safety concerns are driving Chinese consumers to increasingly prefer natural food additives to synthetic ones. Therefore, global companies are coming up with novel food products by replacing synthetic preservatives with natural preservatives. Based on the type, natural food preservatives are projected to grow with more than 7% CAGR by 2023-28 in Asia-Pacific Food preservatives Market.

Make this report your own

We're excited to discuss your needs and our solutions. Let's schedule a call.

Ask an Expert

Kripa Shah

Senior Analyst

As consumers in the Asia-Pacific region become more health-conscious and demand cleaner and safer food products, the use of natural food preservatives has been on the rise. Natural food preservatives, derived from plants, herbs, spices, and other natural sources, are gaining popularity as effective alternatives to synthetic additives. These natural preservatives not only extend the shelf life of food products but also cater to the growing demand for clean label and minimally processed foods. The Asia-Pacific region, with its diverse culinary heritage and rich biodiversity, is home to a wide array of natural resources that have long been used for culinary and medicinal purposes. In recent years, this cultural knowledge of using natural ingredients for food preservation has been harnessed by the food industry to create innovative and sustainable preservation solutions. Many Asian cultures have a long history of using natural ingredients for food preservation. This traditional knowledge has inspired a renewed interest in utilizing indigenous herbs, spices, and extracts as natural preservatives. Governments and regulatory bodies in the Asia-Pacific region are increasingly recognizing the safety and efficacy of natural food preservatives. This has led to greater acceptance and wider use of these ingredients in the food industry. The food industry's embrace of natural food preservatives not only aligns with evolving consumer preferences but also reflects a return to traditional wisdom and sustainable practices. By harnessing the vast biodiversity and culinary heritage of the region, the Asia-Pacific food industry is paving the way for a more sustainable and nature-inspired future. Based on the function, other functions such as color retention, flavour enhancement, texture modification, moisture retention, stability improvement, etc are projected to grow with more than 5% market share by 2028. The use of food preservatives in the Asia-Pacific region is projected to expand beyond traditional preservation functions to include various other roles, such as color retention, flavor enhancement, texture modification, moisture retention, stability improvement, and more. As the food industry seeks innovative solutions to meet consumer demands and enhance product quality, food preservatives with multifunctional properties are gaining traction. Natural food preservatives with antioxidative properties can help maintain the vibrant colors of fruits, vegetables, and processed foods. By inhibiting oxidation, these preservatives prevent color degradation, enhancing the visual appeal of the products. Some natural food preservatives, such as certain herbs and spices, not only preserve food but also impart distinctive flavors. By enhancing the natural flavors of food products, these preservatives contribute to a more enjoyable eating experience for consumers. Certain food preservatives can help improve the texture and consistency of food products. For instance, pectin and carrageenan are natural preservatives that act as gelling agents, stabilizing the texture of jams, jellies, and desserts. Hygroscopic preservatives like glycerol and sorbitol have moisture-retaining properties, helping to prevent products from drying out and maintaining freshness and softness. Based on application, dairy and frozen products are projected to cross USD 130 Million market size by 2028 in Asia-Pacific Food preservatives Market.

Don’t pay for what you don’t need. Save 30%

Customise your report by selecting specific countries or regions

Specify Scope Now

Food preservatives play a crucial role in maintaining the quality, safety, and shelf life of dairy and frozen products in the Asia-Pacific region. These products are susceptible to spoilage and microbial growth due to their high moisture content, making the use of preservatives essential to ensure their availability and freshness for consumers. Dairy preservatives like natamycin are commonly used in cheese to inhibit the growth of mold and yeast, extending the shelf life of these products without altering their taste or texture. Preservatives like potassium sorbate are often added to yoghurt to prevent the growth of yeast and molds, ensuring the product remain safe for consumption throughout its shelf life. In liquid dairy products, pasteurization is commonly used to extend shelf life. Additionally, vitamins like vitamin D are added to milk to fortify it, which also contributes to its stability. In frozen fruits and vegetables, ascorbic acid (vitamin C) is used as a natural antioxidant to prevent oxidation and preserve the color and nutritional content of the produce. Antioxidants like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used to prevent lipid oxidation and rancidity in frozen seafood products. Preservatives like calcium propionate and sorbic acid are added to frozen bakery products, such as frozen bread and pastry items, to inhibit mold and yeast growth during storage. In recent years, there has been a growing interest in clean label products, even in the dairy and frozen sectors. As a response, food manufacturers in the Asia-Pacific region are exploring natural preservatives and clean-label alternatives to address consumer demands for simpler, healthier, and more transparent ingredient lists. Market Drivers Rising Population and Urbanization: The Asia-Pacific region is home to more than half of the world's population, with an increasing number of people moving to urban areas. The rising urban population demands convenient and readily available food products, creating a significant market for food preservatives. As countries in Asia-Pacific continue to undergo rapid economic development and urbanization, there has been a surge in demand for processed and convenience foods. This trend has led to an increased need for effective food preservation solutions to ensure product safety, extend shelf life, and maintain the quality of food products. Urbanization is often associated with changes in lifestyle and eating habits. As people adapt to faster-paced lives, they have less time for traditional cooking and meal preparation. Consequently, there is a higher demand for ready-to-eat and ready-to-cook food products that can be conveniently stored and consumed over an extended period. Also, urbanization brings about significant changes in the food supply chain, with increased transportation and longer distribution channels. Food preservatives are essential to ensure that food products remain safe and stable during transportation and storage, especially in areas with limited access to fresh produce. Food Security and Reduction of Food Waste: Food preservatives play a crucial role in ensuring food security by preventing spoilage and extending the shelf life of perishable products. Additionally, they help reduce food waste by minimizing product losses due to spoilage. As the region grapples with the challenges of feeding its large and growing population, the need for effective food preservation solutions has become increasingly critical. Food preservatives play a crucial role in ensuring the availability of safe, nutritious, and high-quality food products for consumers while minimizing food waste throughout the supply chain. Food waste is a significant issue in the Asia-Pacific region, with a substantial amount of food being lost or wasted at various stages of the supply chain, from production to consumption. By using effective food preservatives, food manufacturers can reduce spoilage and extend the shelf life of perishable products, minimizing food losses and optimizing the utilization of available resources. The use of food preservatives in the production of processed and packaged food products enhances their stability and safety during export and long-distance transportation. This supports the growth of food trade within the region and internationally. Market Challenges Sustainability and Environmental Impact: The Asia-Pacific region is witnessing increasing concerns about sustainability and environmental impact. Some synthetic preservatives may be perceived as less eco-friendly, driving the demand for natural and sustainable alternatives. The food industry must address these environmental concerns to meet consumer expectations. Preserving the authenticity and traditional attributes of certain regional foods can be challenging when introducing preservatives or extended shelf life technologies. Balancing food preservation without compromising the unique sensory qualities and cultural identity of traditional foods requires careful consideration. As environmental consciousness grows in the region, there is an increasing demand for sustainable and eco-friendly products. Food manufacturers are under pressure to adopt preservatives and preservation techniques that align with sustainability goals and have minimal environmental impact. Local Preferences and Cultural Differences: Consumer preferences for food products can differ significantly across the Asia-Pacific region due to diverse cultures, cuisines, and traditional practices. This presents a challenge for food manufacturers in selecting the appropriate preservatives that resonate with local tastes and preferences, while also adhering to regional regulations. Many Asian countries have rich culinary traditions that involve natural preservation techniques, such as pickling, fermenting, and drying. While these traditional practices are part of the region's cultural heritage, they can pose challenges for manufacturers introducing synthetic preservatives or innovative preservation technologies that may not align with traditional norms. Market Trends Rising Demand for Antioxidant Preservatives: Antioxidant preservatives, such as vitamin E (tocopherols) and vitamin C (ascorbic acid), are gaining popularity in the Asia-Pacific food industry. These preservatives help prevent oxidative rancidity in fats, oils, and lipid-rich products, maintaining the freshness and nutritional quality of the food. The increasing consumption of processed and packaged foods, including snacks and ready-to-eat meals, is driving the demand for antioxidant preservatives. These additives enhance product stability and contribute to longer shelf life, meeting consumer expectations for convenience and food safety. Growing Use of Multifunctional Preservatives: The demand for multifunctional food preservatives is on the rise in the Asia-Pacific region. These additives not only extend shelf life but also offer other functional benefits, such as flavor enhancement, texture modification, and natural coloring properties. Multifunctional preservatives provide added value to food products by combining preservation with other desirable attributes. Manufacturers are adopting such preservatives to streamline ingredient lists, reduce formulation complexity, and meet consumer demands for clean label products. Key Players There are numerous international competitors in the extremely competitive and fragmented market for food preservatives. The most active businesses on a global scale are Kerry Group plc,Cargill, Incorporated, Kemin Industries , Celanese Corporation, Royal DSM N.V., The Archer-Daniels-Midland Company, Ajinomoto Co., Inc., Corbion N.V., Eastman Chemical Company, Givaudan S.A., BASF SE, International Flavors & Fragrances (IFF), Brenntag SE, Camlin Fine Sciences, DöhlerGroup, Tate & Lyle, Lycored Ltd., Lallemand Inc. Albemarle Corporation and Chr. Hansen A/S. These firms have concentrated on product improvements, expansions, and collaborations to strengthen their market positions. These firms profit from increased consumption of these preservatives in foods and beverages generally and hold a strong position in the quickly expanding natural preservatives and clean label areas. The strategy of creating new products and forming partnerships with regional businesses aids in expanding the company's presence abroad and enabling the launching of new items in response to shifting consumer tastes. Considered in this report • Geography: Asia-Pacific • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report • Asia-Pacific Food Preservatives with its value and forecast along with its segments • Country-wise Food Preservatives market analysis • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation Countries covered in the report: • China • Japan • India • Australia • South Korea By Type • Synthetic • Natural By Function • Antimicrobials • Antioxidants • Other Functions By Application • Meat, Poultry, and Seafood Products • Beverages • Confectionery • Bakery Products • Snacks • Dairy and Frozen Products • Other Applications The approach of the report: This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations and organisations related to the Food Preservatives industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.