Market Trends of South America Food Acidulants Industry
This section covers the major market trends shaping the South America Food Acidulants Market according to our research experts:
The Rising Application of Food Grade Phosphoric Acid
The food-grade phosphoric acid is used by the local oil manufactures as a neutralized settling agent in the refining of edible palm oil. Since, the South American region is major market for palm oil, its growth is in turn likely to foster the growth of food-grade phosphoric acid market.
Therefore, the South America food grade phosphoric acid market was valued at USD 307 million in 2019, and is expected to register a CAGR of 3.99% during the forecast period (2020-2015).
Moreover, the Brazil food grade phosphoric acid market is one of the most leading markets in South America. However, the country witnessed a stagnant trend in last few years due to decrease of disposable income as a result of economic crisis faced in 2016 and 2017. The swift recovery further recorded is anticipated to boost the market studied during the forecast period.
Increasing Application in the Processed Food and Beverage Products
Food and beverages industry in South America has been dominating application for citric acid, Phosporic, lactic acid, and others. The food additives segment is one of the leading application sector for citric acid - it is one of the most utilized food acidulants, especially in the carbonated soft drinks (CSDs).
The pH of citric acid also makes it useful as a dietary supplement. Many minerals need an acidic pH for absorption. Citric acid is added to vitamin supplements to make some vitamins biologically available for absorption.
Further, the prominence of lemon and lime industry is expected to boost the demand of citric acid across the industries in Argentina. Lemon production in Argentina is more concentrated, with 80% of the planted area located in Tucumán.
Phosphoric acid and its phosphate derivatives find application in fermentation chemicals and water treatment in the South American food industry as well. The salts of phosphoric acid are used in many dairy products to modify the proteins and alter the pH to produce a higher-quality product. The addition of phosphates derived from phosphoric acid to cheese results in smooth, shelf-stable products. Thereby, the increasing application of these acidulants in the food and beverage market, is expected to grow the market forward.
