Market Trends of Japan Food Preservatives Industry
This section covers the major market trends shaping the Japan Food Preservatives Market according to our research experts:
Synthetic Food Preservatives Holds the Largest Market
Synthetic food preservatives, especially benzoic acid, are widely used in various food applications, as these compounds claim very high anti-microbial activity and are the best used for pickling preservatives (as the normally used vinegar is sour and has a lower pH). The government of the country recommends the use of benzoic acid as a food preservative in a regulated amount. For instance, in caviar less than 2.5 g/kg, in margarine lesser than 1.0 g/kg, in nonalcoholic beverages less than 0.60 g/kg, soy sauce less than 0.60 g/kg, and syrup less than 0.60 g/kg. This contributes to the growth of the market studied.
Application in Dairy and Frozen Products Dominates the Market
Generally, preservatives are used to improve quality, by boosting the durability of products and enhancing the shelf life of the food. In Japan, dairy products are the most important nutritional recommendations for consuming daily in appropriate amounts. The safety of dairy products is considered in the presence of preservatives. Therefore, dairy products, such as yogurt and ice cream, are extensively using natural preservatives in order to satiate the growing consumer demand for natural and organic food products. The use of preservatives in fruit yogurts is to prevent contamination of yogurt before or after fermentation.
