Bio Vanillin Market Size By Application (Food & Beverage [Ice Cream, Chocolate, Confectionaries & Baked Goods], Fragrances, Pharmaceuticals), Industry Analysis Report, Regional Outlook, Production Routes, Downstream Application Potential (Methoxyhydroquinone, Vanillic Acid, Vanillyl Alcohol), Price Trend, Competitive Market Share & Forecast, 2016 – 2023
Published Date: Jul 2016 | Report ID: GMI679 | Authors: Kunal Ahuja, Amit Rawat
Bio Vanillin Market size was valued at over USD 11.5 million in 2015. Industry expects gains at over 13% CAGR, with consumption surpassing 500 tons by 2023.
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Rise in consumer consciousness pertaining to health and regulatory norms to discourage synthetic products are likely to favor global market size growth. Food & beverages industry potentiality accompanied by trend for renewable products demand are key reasons to fuel product demand.
Global flavor & fragrance market size was over USD 26.50 billion in 2015 and is likely to reach USD 40 billion by 2023, growing at more than 5.2% CAGR up to 2023. This indicates approximately 25% of the total food additives industry. Approximately, 2000 synthetic flavors are available in the market and about 400 natural flavors. Beverages and cooked products represent over 70% of the total use of flavor additives. Up to 90% of natural flavor are used in beverages and only 20% in sweets and candies.
Synthetic vanillin market size represents over 97% of the overall demand, Global synthetic vanillin market size was over USD 26,780 thousand in 2015, and is forecast to grow at more than 7% up to 2023. Natural vanillin market size derived from orchid pods represents less than 1% of the overall industry size and was over 60 tons in 2015. The naturally sourced product is priced higer owing to their fine quality and authenticity. Highly labour-intensive production process coupled with limited yields, natural vanillin market is not able to meet the global flavour market.
Immense interest has grown in chemical industries in recent years, due to their feasible opportunity to replace synthetic product from renewable based counterpart, which can be label “natural”, as per current food regulations Biotechnological methodologies are mild response conditions, high region-and enantioselectivity leading to only one product isomer, no development of toxic wastes and hence less ecological issues. This factor may drive bio vanillin market size growth.
Biotechnological applications have witnessed immense interest from chemical industries in recent years, due to their feasible opportunity to replace synthetic product with a bio-based one, which can be label “natural”, as per current food regulations. Moreover, biotechnological processes are economical, produce less unwanted side products, and mainly are “greener”, that is, can be performed under milder, less dangerous conditions, utilize less energy, and produce less greenhouse gas emissions.
Bio vanillin market is at its initial development stage, the producers are claiming their products to be natural and some product has been approved. However, few environment groups have claimed these products are artificial owing to its production from genetic engineering. It is necessary for industry producers to ensure there positioning as natural producers among consumers. Bio vanillin market price is comparatively higher than its synthetic alternative. It is needful for the manufacturers to increase production capacity and bring continuous improvement in technology to match synthetic vanillin market price trend.
According to the regulation No 1334/2008 of the European Parliament and of the Council, vanillin produced by biotechnology from natural feedstock can be classified as ‘natural flavoring’, provided that the source is always specified. All these factors are responsible to make vanillin an important marketable target for biotechnological industry, and bases and further research. There is lack of federal regulations for synthetic biology. Parallel to regulatory challenges with genetically engineered products, the authorities has not finalized any risk assessment guidelines to evaluate whether the byproducts will turn in to an ecological threat on their escape into the environment.
|Market Size in 2015:||11.5 Million (USD)|
|Forecast Period:||2016 to 2023|
|Forecast Period 2016 to 2023 CAGR:||13%|
|2023 Value Projection:||19 Million (USD)|
|Historical Data for:||2012 to 2015|
|No. of Pages:||340|
|Tables, Charts & Figures:||482|
|Segments covered:||Application Food & Beverage and Region|
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Bio Vanillin Market, By Application
Food & beverages led the application segment and was valued over USD 8 million in 2015. The application is prone to upsurge as food industry require flavor for different purposes, for instance, to add new product offering, new product development, and to change the quintessence of existing item.
Companies such as Nestle and Hagen Dazs are gravitating towards the use of natural vanillin use in their products due to the increasing consumer awareness and health consciousness pertaining to synthetic based food consumption.
Fragrances are the second most lucrative business sector in bio vanillin market is set to grow at more than 6.6% CAGR in revenue terms up to 2023. Growing acceptances of customized fragrances along with growing affluence and increased per capita spending on personal grooming may drive product demand.
Bio Vanillin Market, By Synthetic Vanillin Market
Abundant availability of key feedstock, guaiacol along with low manufacturing cost compared to natural and biotechnological counterparts is likely to drive synthetic vanillin market size growth. Production process starts with guaiacol and also includes the nitrosation process and glyoxylic process. Nitrosation process is comparatively older process and generates pollutants and toxic by-products. Due to environment concerns, the process has been eliminated in most of the countries. The glyoxylic process starts with the guaiacolcondensation with glyoxylic acid, preceded by an oxidation step and a simultaneous acidification and decarboxylation step to yield vanillin. This process yields a high quality product with low pollution.
APAC, led by food & beverages growth in China & India, was the dominant regional industry for synthetic vanillin market and accounts for over 40% of the overall demand in 2015.Rising consumption accompanied by less regulatory norms as compared to other regions are key stimulating factors. LATAM, led by Brazil is likely to witness significant gains in synthetic vanillin market share with over 7.2% CAGR up to 2023. Middle East, led by growth in confectionaries and ice cream industry growth in GCC region, may witness above average industry gains over the foreseeable timeframe.
Bio Vanillin Market, By Downstream Derivative Potential
Vanillin derivatives includes vanillyl alcohol, methoxyhydroquinone and vanillic acid can serve act as building blocks for 22 renewable polymer compounds which includes NIPU (non-isocyanate polyurethane), epoxy resins and polyesters. Among the three platform base chemicals, vanillic acid and vanillyl alcohol are available in commercial scale while 2-methoxyhydroquinone is available in fewer quantities.
Vanillic acid bio-based poly(ether- ester) exhibits satisfactory range of molecular weights and have excellent mechanical properties. Vanillyl alcohol is emerging as a potential renewable starting material for biologically active molecules and flavoring ingredients synthesis process. Vanillin-based diglycidyl ether of methoxyhydroquinone (DGMHQ) based resin can be used for applications such as marine, automobile and food industries.
Bio Vanillin Market, By Region
North America, led by U.S market, may witness significant gains at over 12.5% CAGR by 2023. Product positioning as a premium product fragment component inside foods, drinks, and fragrances are the major influencing factors. Moreover, brewery industry advancement joined by making endeavors to decrease carbon surge is among the key inclining variables driving industry growth.
Europe bio vanillin market size was dominant and is set to be valued at over USD 5.5 million in 2023. Germany, being the major contributor valued at over USD 1.45 million in 2015. Solid spotlight on utilizing reasonable product got from biomass combined with environment measures to control GHG emissions are key influencing factors to drive Europe bio vanillin demand. Increasing consumer demand towards natural & organic ingredients over synthetic or artificial ones for product formulations may drive LATAM industry demand in food & beverages application.
Competitive Market Share
Global bio vanillin market share is consolidated and at nascent stage. The technology is new and capital intensive which is driving industry participants towards collaboration and amalgamations. The patents are expected to emerge as entry barriers.
Solvay, Evolva, Ennloys, and Apple Flavor & Fragrance Group are the key industry participants. In 2011, Evolva collaborated with International Flavours & Fragrances for bio vanillin production development.
Bio Vanillin Market Industry Background
Bio vanillin is primarily produced from botanically derived feedstock, processed through yeast-based fermentation with ferulic acid and eugenol being the key feedstock. Ferulic acid is a creamy white to pale yellow solid material. It is found in grains seed such as wheat, rice, and maize. It is also found in apples, artichoke, peanuts, oranges. Ferulic acid is used as a food additive as artificial sweetener. Moreover, it also acts as an antioxidant and used as food ingredient.
Eugenol also known as clove oil owing to its active element properties in cloves. It is widely used in perfume making owing to its aromatic smell of cloves. It derives in a pale yellow or clear oily liquid form. Apart from clove oil, eugenol can also be extracted from cinnamon, bay leaf, and basil. Eugenol has shelf life of around two years.