China flavor industry development status analysis and development trend forecast report

Food flavor is the basis of food flavor, and its development tends to natural flavor and (or) imitation of natural flavor. In the past two years, the flavor and fragrance industry as a whole has remained basically stable, the production and operation of most enterprises is in good condition, but it is also faced with rising operating costs, increasing environmental pressure and imperfect laws and regulations, product forensics and other problems, which lead to slower growth of the industry and greater downward pressure.

Food flavor refers to the fragrance of natural food, the use of natural and natural equivalent spices, synthetic spices carefully prepared into a variety of flavors with natural flavor. Including fruit, water quality and oil, milk, poultry, meat, vegetables, nuts, preserves, emulsification and wine and other flavors, suitable for beverages, cookies, pastries, frozen food, candy, seasoning, dairy products, canned food, wine and other foods. The dosage forms of food flavor include liquid, powder, microcapsule, pulp, etc. At present, edible flavors and fragrances are widely used in our country.

According to the development status analysis and development trend forecast report (2017-2022) of China's flavor and fragrance industry released by China's ⋅⋅ Industry Research network, cold beverage applications account for about 51% of the total amount of food flavors and spices, candy baking applications account for about 25%, condiment applications account for about 17%, and other applications account for about 7%. The wide range of applications provides a broad market space for food flavors and fragrances. The rise and promotion of functional food, convenience food, frozen food and microwave food have opened up a broader market prospect for the development of edible flavors and spices. In addition, with the acceleration of the pace of life and the development of tourism, convenience food has also developed greatly, which has led to the synchronous development of new compound seasonings, and the flavor market is optimistic.

Analysis of the current development status of food flavor and food flavor industry

First, the issue of hazardous chemicals. After the explosion of hazardous chemicals in Tianjin, the state will strengthen the management of hazardous chemicals. Many incense raw materials belong to hazardous chemicals, the state has issued a very strict management regulations, including production, transportation, storage and other aspects of risk control, the future management of this aspect will be more strict, may to a certain extent to the enterprise in the raw material procurement and processing of pressure, the enterprise to do a full range of quasi, take effective measures to ensure production safety.

Second, the industry as a whole in the field of technology research and development, product innovation and the international advanced level there is still a certain gap. At present, only a few backbone enterprises in China have strong overall quality and have reached the international advanced level in technology research and development and innovation, and most enterprises need to be further improved in technological innovation and product refinement and functional development capabilities and levels.

Third, the regulations and standards and supervision and law enforcement are imperfect and unreasonable, and the licensing management of food spice products is adopted for one product and one certificate, and the enterprises encounter various troubles in the application and renewal of licenses, affecting the normal production and operation.

Compared with many food additives sub-industries, the profit margin of the food flavor industry is relatively high, and the overall development situation of the industry is slightly better, and it is in a stable growth trend. But at the same time, the industry is also facing many problems in the development process: first, the variety of flavor is too single. For example, Chinese cuisine is very famous in the world, but the flavor of the dish is relatively weak. Second, the quality of flavor needs to be further improved, and some flavors are not typical or have insufficient aroma and are unstable. Third, the production of food flavor shows a tendency of miniaturization and individuation. The whole industry should correctly face the opportunities and challenges of industry development under the new normal economic situation, and actively take countermeasures, strengthen safety management in the purchase and disposal of raw materials, increase investment in environmental protection construction, scientific and technological innovation and technology research and development, difficulties and challenges are often a strong driving force for enterprise innovation and development.