12 Matching result for "acidulants "
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Market Insight
Citric Acid Monohydrate Market Outlook in Asia: Growing Demand from Food and Beverage Industries
Asia citric acid monohydrate market outlook highlighting growing food and beverage demand through 2026.
26 January 2026
Market Insight
Clean-Taste Acidulants Reshape Formulation Strategies as Potassium Citrate Gains Momentum in Flavor-Sensitive Food Applications
The global potassium citrate market is gaining strategic importance as food manufacturers prioritize clean taste, formulation resilience, and long-term sourcing stability over purely cost-driven acidulant selection. Demand growth is driven by flavor-sensitive applications such as beverages, dairy alternatives, confectionery, and functional foods, where potassium citrate offers superior sensory neutrality compared to traditional acidulants. Through 2030, market expansion is expected to be steady rather than explosive, supported by improving cost competitiveness, expanded production capacity in Asia, and structural shifts in formulation philosophy. This market analysis examines demand drivers, pricing dynamics, regional adoption patterns, supply conditions, and competitive positioning shaping potassium citrate’s role in the evolving global food acidulant market.
23 January 2026
Insight
Low Hygroscopicity Supports Shelf Stability: Functional Advantages of Fumaric Acid
Fumaric acid is a food-grade organic acidulant valued for its low hygroscopicity, strong acidifying power, and physical stability in dry and low-moisture food systems. Unlike more hygroscopic acids, fumaric acid resists moisture absorption, helping maintain flowability, prevent caking, and preserve structural integrity in powdered beverages, bakery premixes, seasoning blends, and confectionery products. Its slow solubility enables controlled pH adjustment while supporting consistent flavor, texture, and shelf-life performance. These characteristics make fumaric acid a strategic ingredient for food manufacturers seeking reliable moisture management, predictable processing, and long-term product stability.
22 January 2026
Insight
Mild Acidity with High Functional Versatility: The Role of Gluconic Acid in Food Formulation
Bakery and confectionery industries continue to anchor stable global demand for fumaric acid due to its dual functionality as an acidulant and a controlled leavening component. In bakery applications, fumaric acid supports consistent dough rise, uniform crumb structure, and predictable carbon dioxide release when used in chemical leavening systems. Its high thermal stability ensures flavor retention during baking, while its low hygroscopicity helps maintain product quality throughout storage. In confectionery, fumaric acid delivers clean, long-lasting sourness in candies, gummies, and chewing gum, enabling flavor intensity with efficient dosage. Supported by cost efficiency, reliable supply chains, and proven industrial performance, fumaric acid remains a cornerstone ingredient sustaining baseline demand across global bakery and confectionery markets.
12 January 2026
Market Insight
Bakery and Confectionery Industries Anchor Stable Demand for Fumaric Acid
Bakery and confectionery industries continue to anchor stable global demand for fumaric acid due to its dual functionality as an acidulant and a controlled leavening component. In bakery applications, fumaric acid supports consistent dough rise, uniform crumb structure, and predictable carbon dioxide release when used in chemical leavening systems. Its high thermal stability ensures flavor retention during baking, while its low hygroscopicity helps maintain product quality throughout storage. In confectionery, fumaric acid delivers clean, long-lasting sourness in candies, gummies, and chewing gum, enabling flavor intensity with efficient dosage. Supported by cost efficiency, reliable supply chains, and proven industrial performance, fumaric acid remains a cornerstone ingredient sustaining baseline demand across global bakery and confectionery markets.
12 January 2026
News
Demand for Natural Acidulants Surges as Beverage Brands Replace Citric Acid with Fermented Lactic Acid
Beverage brands worldwide are shifting from citric acid to fermented lactic acid as clean-label demand, supply pressures, and consumer preference for natural fermented ingredients accelerate reformulation.
08 December 2025