Tartaric Acid
Tartaric acid is a four-carbon organic acid, primarily used in wine production to impart the characteristic tart taste to the wine. Tartaric acid can be produced from natural sources as well as synthetic raw materials. Natural source for tartaric acid is lees, which is obtained after racking wine, usually in the summers.
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation.
The tartaric acid market is expected to record a moderate CAGR between 2018 and 2023. Increasing demand from the wine industry in the Asia-Pacific and Latin American regions, coupled with the growing demand for packaged food, is expected to drive the market during the forecast period. The market is primarily driven by the diverse uses of tartaric acid in the food & beverage industry.
Tartaric acid is widely used in the pharmaceutical segment. This is owing to its characteristic property of enhancing the taste of medicine, making it the material of choice for use in the pharmaceutical industry. Tartaric acid and its derivatives are widely used in making effervescent salts, which are formed when combined with citrates. The pharmaceutical industry is expected to be the one of the fastest growing segments by end-user industry in the global tartaric acid market due to the rise in medicine demand globally.
The global tartaric acid market is segmented into type, source, and application. On the basis of the type, the market is segregated into natural and synthetic. The market by the source is bifurcated into grapes & sun-dried raisins, and maleic anhydride. The market for the application is further bifurcated into food and beverage, pharmaceuticals, cosmetic and personal care, and others.
Food Colour
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Food colorants are also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects, and medical devices.
The food colorant market is one of the major segments of the global food additives market. Food Colors are used by the food and beverages industry to improve, and impart color for the visual appeal of the food which is lost while food processing.
The global food colour market is primarily driven by the increasing demand from beverage industry and bakery and confectionary. The high demand from flavoured drinks, fruit juices and nutritional drinks drives the global food colour market. For commercial adoption, synthetic food colours are in high demand because of the high stability under light, cheap in cost and less microbial contamination.
The global food colors market size was estimated at USD 1.79 billion in 2016, growing at a CAGR of 5.9% over the forecast period. Growth in global population is expected to result in increased demand for food & beverage products, which is further likely to drive the demand for the product over the forecast period.
The global food colour market is divided into seven regions, namely North America, Latin America, Asia Pacific excluding Japan (APEJ), Western Europe, Eastern Europe, Japan and Middle East and Africa (MEA). APEJ holds the major share in the global food colour market owing to the high consumption of synthetic food colour by commercial food producers. The countries such as India, China, Indonesia and Taiwan are the prominent countries in food colour market in APEJ region. Followed by APEJ is North America and Europe and are expected to grow at moderately high CAGR during the forecast period. Latin America is anticipate to project stable growth rate in terms of value during the forecast period.
