Food pH Control Agent Sales

Food pH Control Agent Sales Market Outlook

The global food pH control agent sales market is projected to reach approximately USD 4.5 billion by 2035, growing at a robust CAGR of 5.8% from 2025 to 2035. This growth can be attributed to the increasing consumer demand for processed and packaged foods that require pH control for preservation and safety. Additionally, the rising awareness of the importance of food quality and shelf life among consumers is driving the adoption of pH control agents in various food segments. Innovations in pH control technologies and the expanding food and beverage industry globally are further expected to boost market growth. The growing trend towards healthier food options and natural ingredients is also encouraging manufacturers to explore more pH control options that align with these consumer preferences.

Growth Factor of the Market

The growth of the food pH control agent sales market is significantly driven by the expanding food and beverage sector, which is increasingly utilizing these agents for product stability and quality enhancement. The rise in the consumption of ready-to-eat meals, along with a growing preference for convenience foods, is prompting manufacturers to incorporate pH control agents to ensure food safety and extend shelf life. Furthermore, the increasing regulatory pressures regarding food safety and quality are compelling food manufacturers to adopt pH control agents as essential additives in their products. The surge in global trade of processed foods also contributes to the heightened demand for pH control agents, as these products require stringent pH management during production and distribution. Moreover, advancements in food technology and the burgeoning trend of clean label products are encouraging the development of more effective and consumer-friendly pH control solutions, thus catalyzing market growth.

Key Highlights of the Market

• The global food pH control agent sales market is projected to grow at a CAGR of 5.8% from 2025 to 2035.
• The increasing demand for processed and packaged foods is a major driver of market growth.
• Growing consumer awareness regarding food safety and quality is boosting the adoption of pH control agents.
• Advancements in food technology are leading to the development of innovative pH control solutions.
• Regulatory pressures on food quality and safety are motivating manufacturers to utilize pH control agents.

By Product Type

Acidulants:

Acidulants represent a significant segment of the food pH control agents market, primarily because they play a crucial role in enhancing flavor, preserving food, and maintaining the stability of various products. Common acidulants such as citric acid and lactic acid are widely used across the food industry, particularly in beverages and dairy products. The demand for acidulants is driven by the growing consumer preference for sour and tangy flavors in food products, which has led to increased ingredient incorporation. Additionally, acidulants help in preserving product freshness by lowering pH levels, thus inhibiting the growth of spoilage microorganisms. The rising trend towards clean label products that feature natural ingredients is also prompting manufacturers to explore more organic and naturally derived acidulants, further propelling this segment’s growth.

Bases:

Bases, which are essential in food processing to neutralize acidity and adjust pH levels, have gained traction in the food pH control agents market. Commonly used bases include sodium bicarbonate and potassium hydroxide, which are utilized in various applications such as bakery products and sauces. These compounds help in enhancing texture, flavor, and overall product quality. The demand for bases is influenced by the expanding bakery industry, which relies heavily on pH adjustment to achieve desired baking performance and product characteristics. Moreover, the growing trend of plant-based foods and alternative protein products is anticipated to increase the use of bases as manufacturers seek to create products with optimal pH for taste and preservation. Thus, bases are expected to remain a vital component of the food pH control agents market as food manufacturers continue to innovate.

Buffers:

Buffers play a critical role in stabilizing the pH of various food products, ensuring consistent flavor, texture, and appearance. They are particularly important in applications such as dairy products, sauces, and meat products, where precise pH control is crucial. Buffers help maintain a specific pH range, preventing undesirable changes that can occur during processing and storage. The increased focus on product quality and safety among consumers is driving the demand for buffers in the food industry. Additionally, the rise in functional foods, which often require specific pH levels for optimal performance, is further contributing to the growth of this segment. As manufacturers strive to deliver high-quality products that meet consumer expectations, the use of buffers is expected to rise significantly.

Neutralizing Agents:

Neutralizing agents are essential in the food industry for correcting acidity levels and ensuring product stability. These agents, which include sodium bicarbonate and calcium hydroxide, are often used in applications such as bakery goods and prepared meals. The growing trend of convenience foods, coupled with the rising demand for food products with a longer shelf life, is driving the adoption of neutralizing agents. These compounds not only help in improving product taste but also enhance the overall quality by preventing spoilage. Furthermore, as the food industry increasingly focuses on reducing waste and ensuring sustainability, the role of neutralizing agents in maintaining food quality and safety will become even more pronounced, reinforcing their importance in the food pH control agents market.

Mineral Salts:

Mineral salts are increasingly utilized in food processing as pH control agents due to their multifunctional properties, including flavor enhancement and preservation. They are commonly found in products such as meat and poultry, where they help maintain texture and improve the overall sensory experience. The demand for mineral salts is driven by the consumer shift towards healthier, minimally processed foods that require effective pH management. Additionally, the rise in the popularity of international cuisines, which often use various mineral salts for flavor enhancement, is contributing to this segment’s growth. As the food industry continues to innovate and develop new products that cater to diverse consumer preferences, the inclusion of mineral salts as pH control agents will likely increase significantly.

By Application

Beverages:

The beverages segment is one of the largest applications for food pH control agents, as they are critical in maintaining flavor, stability, and safety in various drink products. Acidulants such as citric acid and ascorbic acid are commonly used to enhance flavor profiles and extend shelf life. The growing demand for flavored and functional beverages is driving the need for precise pH control, as consumers seek unique taste experiences and health benefits. Furthermore, the increasing preference for naturally derived ingredients is leading beverage manufacturers to explore innovative pH control agents that align with clean label trends. As the beverage market continues to expand with new product launches and evolving consumer preferences, the role of pH control agents in this segment will remain pivotal.

Bakery & Confectionery:

The bakery and confectionery application is another significant segment for food pH control agents, as these ingredients play a vital role in achieving desired textures, flavors, and overall product quality. Acidulants and neutralizing agents are frequently utilized in baked goods to adjust pH levels, promote proper fermentation, and enhance product stability. The rising trend for artisanal and premium baked goods is prompting manufacturers to utilize pH control agents more strategically to differentiate their products in a competitive market. Moreover, as consumers increasingly seek healthier alternatives, the incorporation of natural and organic pH control agents in the bakery sector is expected to rise, reflecting broader food industry trends.

Dairy & Frozen Desserts:

The dairy and frozen desserts segment heavily relies on food pH control agents to maintain product quality and safety. Acidulants such as lactic acid and citric acid are vital in yogurt production, cheese manufacturing, and frozen desserts to achieve desired acidity levels, which influence flavor and texture. The growing demand for dairy alternatives and expanded product offerings in this category is prompting manufacturers to utilize pH control agents to ensure consistency and quality across their range of products. Additionally, the increasing consumer trend towards clean label dairy products is encouraging manufacturers to seek natural pH control solutions, thus further driving the growth of this segment.

Meat & Poultry:

In the meat and poultry application, food pH control agents are essential for enhancing flavor, maintaining texture, and ensuring food safety. Acidulants and buffers are frequently used in processed meat products to inhibit microbial growth and improve overall shelf life. The increasing consumer preference for ready-to-eat and convenience food options is significantly driving the demand for pH control agents in this segment. Furthermore, as the focus on food safety and quality intensifies, manufacturers are increasingly incorporating innovative pH control solutions to meet regulatory standards and consumer expectations. This trend is expected to continue as the meat and poultry market evolves, creating further opportunities for pH control agents.

Sauces & Dressings:

The sauces and dressings segment benefits greatly from the use of food pH control agents, as they play a critical role in achieving desired flavors, textures, and shelf stability. Acidulants such as vinegar and citric acid are commonly added to sauces to enhance flavor profiles and preserve product integrity. The growing trend towards premium and artisanal sauces has led to an increased focus on pH control to ensure the preservation of quality and taste. Additionally, as consumer preferences shift towards healthier options, manufacturers are exploring natural pH control alternatives to cater to health-conscious consumers. This trend is expected to drive innovation and development in the sauces and dressings segment of the food pH control agents market.

By Distribution Channel

Direct Sales:

Direct sales channels have emerged as a key avenue for food pH control agents, providing manufacturers with a direct line to consumers and businesses. This approach allows companies to better understand customer needs and preferences, enabling them to tailor their offerings accordingly. Direct sales can enhance consumer trust, as buyers can interact directly with the manufacturer, fostering relationships that can lead to repeat purchases. Additionally, direct sales facilitate the introduction of new products, allowing for immediate feedback on emerging trends or innovations. As the food industry continues to evolve, direct sales channels are expected to become increasingly important for manufacturers seeking to establish a strong market presence and enhance customer engagement.

Indirect Sales:

Indirect sales channels play a significant role in the distribution of food pH control agents, encompassing a wide network of wholesalers, retailers, and online marketplaces. This distribution method enables manufacturers to reach a larger audience and expand their market reach beyond direct consumer interactions. Indirect sales offer the advantage of established distribution networks, which can facilitate quicker market penetration and increased visibility for pH control agents across various food segments. The rise of e-commerce and online shopping is also contributing to the growth of indirect sales channels, as consumers increasingly prefer the convenience of purchasing food products online. As the market continues to adapt to changing consumer behaviors, the importance of indirect sales channels for food pH control agents is expected to grow.

By Ingredient Type

Citric Acid:

Citric acid is one of the most widely used food pH control agents, known for its versatility and effectiveness in a variety of applications. It serves not only as an acidulant but also as a natural preservative, helping to inhibit microbial growth and enhance shelf life. Citric acid is commonly utilized in beverages, canned foods, and sauces, appealing to manufacturers aiming for a natural and clean label. The growing consumer preference for natural ingredients is driving the demand for citric acid, as it aligns with health-conscious trends. Additionally, citric acid's multifunctional properties make it a popular choice in both food and cosmetic industries, ensuring its sustained relevance in the market.

Lactic Acid:

Lactic acid is gaining prominence as a food pH control agent, particularly in dairy products, owing to its ability to enhance flavor and extend shelf life. This organic acid is widely used in the production of yogurt, cheese, and various fermented products, where it plays a crucial role in achieving the desired acid profile. The increasing popularity of functional foods and probiotics has further boosted the demand for lactic acid, as consumers seek products that promote gut health. Additionally, as manufacturers continue to innovate and expand their offerings in the dairy sector, the use of lactic acid as a pH control agent is expected to rise significantly.

Phosphates:

Phosphates are essential food pH control agents that are widely used in processed foods, particularly in meat and poultry products. They help in maintaining moisture retention and improving texture, while also serving as buffers to stabilize pH levels. The growing demand for processed and convenience foods is driving the adoption of phosphates, as they are crucial for enhancing product quality. Furthermore, the increasing focus on food safety and shelf life has led manufacturers to incorporate phosphates more frequently in their formulations. As the market for processed foods continues to expand, the role of phosphates as pH control agents will remain critical.

Potassium Hydroxide:

Potassium hydroxide is increasingly recognized as a valuable pH control agent in the food industry, known for its ability to neutralize acidity and improve overall product quality. This base is often utilized in applications such as sauces and condiments, where precise pH adjustment is necessary. The demand for potassium hydroxide is driven by the growing trend towards plant-based foods, as manufacturers explore innovative ways to enhance texture and flavor. Additionally, the rise in global trade of processed foods is propelling the need for effective pH control agents that can ensure product stability during transportation. As the food industry evolves, the incorporation of potassium hydroxide as a pH control agent is anticipated to increase.

Sodium Bicarbonate:

Sodium bicarbonate, also known as baking soda, is a widely used pH control agent in the food industry, particularly in bakery products. Its ability to act as a leavening agent while also adjusting pH levels makes it a valuable ingredient for achieving desired texture and flavor. The growing consumer interest in home baking and artisanal bread production is contributing to the demand for sodium bicarbonate, as it is a staple in many recipes. Furthermore, the rising trend towards healthier eating habits is prompting manufacturers to explore natural alternatives that incorporate sodium bicarbonate for improved product quality. As such, sodium bicarbonate's role as a food pH control agent is expected to remain significant in the coming years.

By Region

The North American food pH control agent sales market is projected to witness substantial growth, primarily driven by the increasing demand for processed and convenience foods. The region is expected to account for approximately 35% of the global market share by 2035, with a CAGR of around 5.5% from 2025 to 2035. Strong regulatory frameworks regarding food safety and quality are compelling manufacturers to adopt pH control agents as essential additives in their products. Moreover, the growing trend towards healthier food options is prompting manufacturers to seek innovative pH control solutions that align with consumer preferences, further propelling market growth in this region.

In Europe, the food pH control agent sales market is also anticipated to experience considerable growth, contributing about 30% to the global market share by 2035. The increasing consumer focus on food safety, coupled with stringent regulations, is encouraging manufacturers to incorporate pH control agents more frequently in their formulations. Additionally, the rise of clean label products and natural ingredients aligns with the growing consumer demand for healthier food options. As the European food industry continues to innovate and adapt to changing consumer trends, the role of food pH control agents will remain critical in ensuring product quality and stability.

Opportunities

The food pH control agent sales market presents numerous opportunities for growth, particularly as consumer preferences continue to evolve towards healthier and more natural products. With the increasing demand for organic and clean label foods, manufacturers are being encouraged to explore innovative pH control solutions that align with these consumer trends. This shift is prompting the development of natural and organic pH control agents that can replace synthetic alternatives, catering to health-conscious consumers. Furthermore, the rising trend of functional foods that offer additional health benefits provides an opportunity for manufacturers to enhance their product offerings with specialized pH control agents. As the food industry embraces these trends, there is significant potential for growth and innovation in the pH control agent market.

Another opportunity lies in the expansion of pH control agents in emerging markets, where growing populations and increasing disposable incomes are driving demand for processed foods. As urbanization expands in these regions, the demand for convenience foods is expected to rise, creating a favorable environment for pH control agents. Manufacturers can capitalize on this opportunity by developing tailored solutions that meet regional preferences and regulatory requirements. Additionally, strategic partnerships and collaborations with local distributors can facilitate market entry and provide insights into consumer preferences, further enhancing growth prospects for food pH control agents in these emerging markets.

Threats

The food pH control agent sales market faces several threats that could impact its growth trajectory. One of the primary concerns is the increasing regulatory scrutiny regarding food additives and ingredients, as consumers become more aware of potential health risks associated with synthetic additives. This heightened awareness can lead to stricter regulations and a push towards natural alternatives, potentially affecting the market for certain pH control agents. Additionally, fluctuations in raw material prices for key ingredients used in pH control agents can pose challenges for manufacturers, impacting their profitability and ability to maintain competitive pricing. As the market continues to evolve, manufacturers must stay ahead of these challenges to ensure sustained growth.

Another potential threat to the food pH control agent market is the growing consumer trend towards plant-based diets and alternatives. As consumers shift away from traditional animal-based products, the demand for certain pH control agents that are commonly used in meat and dairy products may decline. This shift requires manufacturers to adapt their product offerings and explore alternative pH control solutions that cater to the evolving market landscape. Furthermore, the rise of innovative food technologies and substitutes may lead to the development of new products that do not require traditional pH control agents, potentially disrupting the market in the long run. Manufacturers must remain agile and responsive to these emerging trends to mitigate the risks associated with these threats.

Competitor Outlook

• Ajinomoto Co., Inc.
• Corbion N.V.
• FMC Corporation
• Hawkins Watts Limited
• Jungbunzlauer Suisse AG
• Kemin Industries, Inc.
• Ingredients Solutions, Inc.
• Archer Daniels Midland Company
• Givaudan S.A.
• Suzhou Taihu Chemical Co., Ltd.
• Naturex S.A.
• Perstorp Holding AB
• Foodchem International Corporation
• Groupe Roullier
• Shandong Tianli Chemical Co., Ltd.

The competitive landscape of the food pH control agent sales market is characterized by the presence of several key players who are actively engaged in product innovation, strategic partnerships, and geographic expansion to gain a competitive edge. These companies are continually investing in research and development to create new pH control solutions that cater to changing consumer preferences and regulatory requirements. The market is also witnessing a trend towards sustainability, with manufacturers focusing on developing natural and organic pH control agents to meet the growing demand for clean label products. As competition intensifies, companies are leveraging advanced technologies and innovative formulations to differentiate their offerings and enhance customer satisfaction.

Companies like Ajinomoto Co., Inc. are at the forefront of the food pH control agents market, offering a diverse range of products that cater to various applications. Ajinomoto's commitment to quality and innovation has positioned it as a leader in the industry, enabling it to respond effectively to market demands. Similarly, Corbion N.V. focuses on sustainability, developing bio-based pH control solutions that align with consumer preferences for natural ingredients. Their emphasis on reducing food waste and enhancing food safety through innovative formulations contributes to their strong market position.

Another notable player, Jungbunzlauer Suisse AG, specializes in natural ingredients and is known for its expertise in citric acid production. Their extensive product portfolio and commitment to sustainability enable them to cater to a wide range of applications in the food sector. Companies like Kemin Industries, Inc. also play a significant role in the market, offering innovative pH control solutions that enhance food quality and safety. Their focus on research and development ensures they remain at the cutting edge of industry trends, enabling them to meet the evolving needs of manufacturers. Overall, the competitive landscape of the food pH control agent sales market is dynamic and continually evolving, driven by innovation, consumer preferences, and regulatory pressures.

• 1 Appendix

  • 1.1 List of Tables
  • 1.2 List of Figures

• 2 Introduction

  • 2.1 Market Definition
  • 2.2 Scope of the Report
  • 2.3 Study Assumptions
  • 2.4 Base Currency & Forecast Periods

• 3 Market Dynamics

  • 3.1 Market Growth Factors
  • 3.2 Economic & Global Events
  • 3.3 Innovation Trends
  • 3.4 Supply Chain Analysis

• 4 Consumer Behavior

  • 4.1 Market Trends
  • 4.2 Pricing Analysis
  • 4.3 Buyer Insights

• 5 Key Player Profiles

  • 5.1 Corbion N.V.
    • 5.1.1 Business Overview
    • 5.1.2 Products & Services
    • 5.1.3 Financials
    • 5.1.4 Recent Developments
    • 5.1.5 SWOT Analysis
  • 5.2 Naturex S.A.
    • 5.2.1 Business Overview
    • 5.2.2 Products & Services
    • 5.2.3 Financials
    • 5.2.4 Recent Developments
    • 5.2.5 SWOT Analysis
  • 5.3 Givaudan S.A.
    • 5.3.1 Business Overview
    • 5.3.2 Products & Services
    • 5.3.3 Financials
    • 5.3.4 Recent Developments
    • 5.3.5 SWOT Analysis
  • 5.4 FMC Corporation
    • 5.4.1 Business Overview
    • 5.4.2 Products & Services
    • 5.4.3 Financials
    • 5.4.4 Recent Developments
    • 5.4.5 SWOT Analysis
  • 5.5 Groupe Roullier
    • 5.5.1 Business Overview
    • 5.5.2 Products & Services
    • 5.5.3 Financials
    • 5.5.4 Recent Developments
    • 5.5.5 SWOT Analysis
  • 5.6 Ajinomoto Co., Inc.
    • 5.6.1 Business Overview
    • 5.6.2 Products & Services
    • 5.6.3 Financials
    • 5.6.4 Recent Developments
    • 5.6.5 SWOT Analysis
  • 5.7 Perstorp Holding AB
    • 5.7.1 Business Overview
    • 5.7.2 Products & Services
    • 5.7.3 Financials
    • 5.7.4 Recent Developments
    • 5.7.5 SWOT Analysis
  • 5.8 Hawkins Watts Limited
    • 5.8.1 Business Overview
    • 5.8.2 Products & Services
    • 5.8.3 Financials
    • 5.8.4 Recent Developments
    • 5.8.5 SWOT Analysis
  • 5.9 Kemin Industries, Inc.
    • 5.9.1 Business Overview
    • 5.9.2 Products & Services
    • 5.9.3 Financials
    • 5.9.4 Recent Developments
    • 5.9.5 SWOT Analysis
  • 5.10 Jungbunzlauer Suisse AG
    • 5.10.1 Business Overview
    • 5.10.2 Products & Services
    • 5.10.3 Financials
    • 5.10.4 Recent Developments
    • 5.10.5 SWOT Analysis
  • 5.11 Ingredients Solutions, Inc.
    • 5.11.1 Business Overview
    • 5.11.2 Products & Services
    • 5.11.3 Financials
    • 5.11.4 Recent Developments
    • 5.11.5 SWOT Analysis
  • 5.12 Archer Daniels Midland Company
    • 5.12.1 Business Overview
    • 5.12.2 Products & Services
    • 5.12.3 Financials
    • 5.12.4 Recent Developments
    • 5.12.5 SWOT Analysis
  • 5.13 Suzhou Taihu Chemical Co., Ltd.
    • 5.13.1 Business Overview
    • 5.13.2 Products & Services
    • 5.13.3 Financials
    • 5.13.4 Recent Developments
    • 5.13.5 SWOT Analysis
  • 5.14 Foodchem International Corporation
    • 5.14.1 Business Overview
    • 5.14.2 Products & Services
    • 5.14.3 Financials
    • 5.14.4 Recent Developments
    • 5.14.5 SWOT Analysis
  • 5.15 Shandong Tianli Chemical Co., Ltd.
    • 5.15.1 Business Overview
    • 5.15.2 Products & Services
    • 5.15.3 Financials
    • 5.15.4 Recent Developments
    • 5.15.5 SWOT Analysis

• 6 Market Segmentation

  • 6.1 Food pH Control Agent Sales Market, By Application
    • 6.1.1 Beverages
    • 6.1.2 Bakery & Confectionery
    • 6.1.3 Dairy & Frozen Desserts
    • 6.1.4 Meat & Poultry
    • 6.1.5 Sauces & Dressings
  • 6.2 Food pH Control Agent Sales Market, By Product Type
    • 6.2.1 Acidulants
    • 6.2.2 Bases
    • 6.2.3 Buffers
    • 6.2.4 Neutralizing Agents
    • 6.2.5 Mineral Salts
  • 6.3 Food pH Control Agent Sales Market, By Ingredient Type
    • 6.3.1 Citric Acid
    • 6.3.2 Lactic Acid
    • 6.3.3 Phosphates
    • 6.3.4 Potassium Hydroxide
    • 6.3.5 Sodium Bicarbonate
  • 6.4 Food pH Control Agent Sales Market, By Distribution Channel
    • 6.4.1 Direct Sales
    • 6.4.2 Indirect Sales

• 7 Competitive Analysis

  • 7.1 Key Player Comparison
  • 7.2 Market Share Analysis
  • 7.3 Investment Trends
  • 7.4 SWOT Analysis

• 8 Research Methodology

  • 8.1 Analysis Design
  • 8.2 Research Phases
  • 8.3 Study Timeline

• 9 Future Market Outlook

  • 9.1 Growth Forecast
  • 9.2 Market Evolution

• 10 Geographical Overview

  • 10.1 Europe - Market Analysis
    • 10.1.1 By Country
      • 10.1.1.1 UK
      • 10.1.1.2 France
      • 10.1.1.3 Germany
      • 10.1.1.4 Spain
      • 10.1.1.5 Italy
  • 10.2 Asia Pacific - Market Analysis
    • 10.2.1 By Country
      • 10.2.1.1 India
      • 10.2.1.2 China
      • 10.2.1.3 Japan
      • 10.2.1.4 South Korea
  • 10.3 Latin America - Market Analysis
    • 10.3.1 By Country
      • 10.3.1.1 Brazil
      • 10.3.1.2 Argentina
      • 10.3.1.3 Mexico
  • 10.4 North America - Market Analysis
    • 10.4.1 By Country
      • 10.4.1.1 USA
      • 10.4.1.2 Canada
  • 10.5 Middle East & Africa - Market Analysis
    • 10.5.1 By Country
      • 10.5.1.1 Middle East
      • 10.5.1.2 Africa
  • 10.6 Food pH Control Agent Sales Market by Region

• 11 Global Economic Factors

  • 11.1 Inflation Impact
  • 11.2 Trade Policies

• 12 Technology & Innovation

  • 12.1 Emerging Technologies
  • 12.2 AI & Digital Trends
  • 12.3 Patent Research

• 13 Investment & Market Growth

  • 13.1 Funding Trends
  • 13.2 Future Market Projections

• 14 Market Overview & Key Insights

  • 14.1 Executive Summary
  • 14.2 Key Trends
  • 14.3 Market Challenges
  • 14.4 Regulatory Landscape

Segments Analyzed in the Report

The global Food pH Control Agent Sales market is categorized based on

By Product Type

• Acidulants
• Bases
• Buffers
• Neutralizing Agents
• Mineral Salts

By Application

• Beverages
• Bakery & Confectionery
• Dairy & Frozen Desserts
• Meat & Poultry
• Sauces & Dressings

By Distribution Channel

• Direct Sales
• Indirect Sales

By Ingredient Type

• Citric Acid
• Lactic Acid
• Phosphates
• Potassium Hydroxide
• Sodium Bicarbonate

By Region

• North America
• Europe
• Asia Pacific
• Latin America
• Middle East & Africa

Key Players

• Ajinomoto Co., Inc.
• Corbion N.V.
• FMC Corporation
• Hawkins Watts Limited
• Jungbunzlauer Suisse AG
• Kemin Industries, Inc.
• Ingredients Solutions, Inc.
• Archer Daniels Midland Company
• Givaudan S.A.
• Suzhou Taihu Chemical Co., Ltd.
• Naturex S.A.
• Perstorp Holding AB
• Foodchem International Corporation
• Groupe Roullier
• Shandong Tianli Chemical Co., Ltd.