Smoke Ingredients for Food Market Size, Share, Industry, Forecast and outlook (2024-2031)

Smoke Ingredients for Food Market Overview

Smoke Ingredients for Food Market is expected to reach at a CAGR of 7.45% during the forecast period (2024-2031).

The smoke ingredients are mostly used to smoke the food products such as fish, meat, and others. Smoldering hardwood chips, vines, herbs, fruit skins and spices produce smoke which affects aroma, flavors, appearance, and texture and helps enhance the shelf life of food products. Smoke ingredients are available in the form of liquid, Solid, Oil and others. Generally, the liquid form of the smoke is incorporated into the food atom. This process generally takes place at temperatures ranging from 65°F to 250°F. The various types of smoke used for food products include cold, hot, liquid, and smoke roasting. The increase in the application of smoke ingredients in the food industry due to their flavor drives the market growth. Also, an increase in the demand from the young population drives the market growth in the forecast period.

Smoke Ingredients for Food Market Scope

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Smoke Ingredients for Food Market Dynamics and Trends

Increasing application of smoke ingredients in the food processing industry drives the market growth

Smoke ingredients have applications in the food processing industry, such as the bakery and confectionery. Smoke ingredients help food producers to improve production efficiency and prevent batch-to-batch variation since the ingredients often accelerate Millard's reaction and enhance roasted flavor. Smoke ingredients are applied in atomization, direct addition, and drenching at various stages involved in food processing. They are mostly used in the food products such as meat, poultry, sauces, snacks, seafood, bread, and others. Vegetarian food atoms apply smoke ingredients to feel the flavor like smoked meat. These properties of the smoke ingredient increase the demand for smoke ingredients. Smoke has both antimicrobial and antioxidant properties. Increasing the application of smoke in combination with salt or drying increases the product's shelf life. Smoking is especially used in oily fish due to its antioxidant properties to inhibit surface fat rancidification and delay interior fat exposure to degrading oxygen. Some heavily salt-applied fish with long smoke ingredients application preserve without refrigeration for weeks or months. Smoking is one of the oldest food preservation methods used by food processors. Commercial meats are artificially smoked by dipping meat in a solution of preservative chemicals to reduce the production process. Increasing application of the food smoking process in various food products drives the market growth. Major Key food manufacturers invent new food products with the application of smoked ingredients.Biopower.com launched smoke chips in the market. These factors positively impacted the market in the forecast period.

Smoked ingredients are not purified, and consuming smoked food has different health risks, such as smoke-caused cancer that hampers the market growth.

Evolving Consumer Preferences

The increasing consumer preference for ready-to-eat (RTE) and convenience foods has significantly boosted the demand for smoked ingredients in the food market. Smoke ingredients are widely used to impart flavor, aroma, and preservation properties to processed foods, making them highly sought after by both food manufacturers and consumers globally. The evolving lifestyle, coupled with higher disposable incomes, has created a surge in demand for ready-to-cook (RTC) and RTE meals, both of which frequently include smoke-flavored products.

According to the National Health and Nutrition Examination, 60% to 90% of the standard American diet is now made up of ultra-processed foods and beverages. This trend has been observed in European countries where the energy share from ultra-processed foods (UPFDs) varies by country, ranging from 14–44%. The UK and Sweden have the highest share, while Italy and Romania have the lowest. The ability of smoke ingredients to enhance shelf life through antimicrobial properties has made them integral to food preservation. United Nations (UN) highlights that food wastage and spoilage are critical challenges, particularly in developing nations. Governments worldwide are encouraging the adoption of preservation techniques, including the use of smoked ingredients, to reduce food losses.

Consumer demand for organic and sustainable food products has also influenced the smoke ingredients market. There is a notable increase in the use of natural smoke flavorings derived from hardwoods like hickory and oak, which align with clean-label product trends. This preference for natural, minimally processed ingredients is driving manufacturers to source sustainably produced smoke ingredients. In developed markets, such as the European Union, the demand for gourmet and artisan foods is driving innovation in smoke flavorings and further supported by advancements in smoke extraction and processing technologies.

Smoke Ingredients for Food Market Segmentation Analysis

Liquid segment accounted for the highest share in global smoke ingredients for food market

The liquid form of the segment dominates the market due to its easy application and flavor. Liquid smoke is water soluble and has a red-to-yellow color. It is mostly used as a flavoring as a substitute for cooking with wood smoke with a similar flavor. It is mostly used to give flavor to meat and vegetables. The liquid form of food smoke is generally made by condensing the smoke from wood without food additives. The increase in the application of liquid smoke ingredients in food production drives the food ingredients market growth in the forecast period. Liquid smoke is mostly used to replace direct food smoking with onsite-generated smoke from wood. Liquid smoke ingredients provide flavor, color and texture effects to the meat. One of the important uses of the liquid smoke ingredients is to substitute locally produced wood smoke for the direct cooking of food. The increase in young people’s demand for smoked food products drives the market growth in the forecast period.

Smoke Ingredients for Food Market Geographical Share

North America is the dominating region during the forecast period.

On the basis of regional analysis, the global Smoke Ingredients for Food market is classified into North America, Europe, Asia Pacific, and Rest of the world.

North America contributed the largest market share due to the increasing demand for smoke flavors and food products. The United States and Canada are the largest market shareholding countries in the region. In North America, more than 35 processed-meat plants have a high demand for smoke additives because they are used as an alternative to direct wood smoking. In the United States, pork and beef hams, bacon bellies, and sausages are the most common commercially smoked meats. However, amateurs using ordinary smoke ovens or adapting barbecue grills to the purpose have successfully used the smoking technique to flavor and preserve not only meat, fowl, and fish but also cheeses, nuts and seeds, hard-boiled eggs, and berries, as well as the various types of meat including heart, tongue, and liver. Growing technological advancement in the food processing industry and increasing consumption of smoked flavor food products in the region drives market growth. Moreover, other factor responsible for the market's growth in the region is increasing demand for processed food and ready-to-eat food products. Also, key players in the market launched new products with the application of smoke that drives the market growth in the region.

Smoke Ingredients for Food Market Companies and Competitive Landscape

There are several established participants in the industry and local manufacturers; hence, the market is fragmented. Some major market players are MSK, FRUTAROM Savory Solutions GmbH, Redbrook Ingredients Services, Besmoke, Red Arrow, Dempsey Corporation, Azelis, Kerry Ingredients, Associated British Foods Plc. and B&G Foods, among others. Some major key players launched a new product in the market due to increased demand for smoked products. For instance, in August 2021, TMI foods, a Dawn Farms company and Besmoke, a manufacturer of draft-smoked ingredients, delivered clean & natural smoked crispy bacon. The new pure smoke technology promises to deliver authentic and clean wood smoke flavors uniquely built into the curing/cooking process at TMI Foods' state-of-the-art facility in Northampton. Some major key players expand their production facilities due to increased consumer demand. For instance, in February 2021, Azelis, a leading distributor of specialty chemicals and food ingredients, opened a new smoke production facility in Denmark to produce smoke flavors. Azelis sells its smoke flavors products under the well-established Scansmoke brand. This new plant, developed with Azelis' proprietary extraction technology, consists of distillation columns, storage, blending, a laboratory and office facilities covering a 6,500 m². The company's new facility is one of the largest capacities for producing smoke flavors.

COVID-19 Impact on Smoke Ingredients for Food Market

Negative impact on the global smoke ingredients for food market.

The Covid pandemic disturbed the food system. During the Covid pandemic, most hotels and restaurants were closed to stop the Covid spread. Consumer's eating habits changed due to the stay healthy. Smoke ingredients have bad health effects, so demand for smoked ingredients decreased during the Covid pandemic. Several food processing companies, bakeries, and patisseries have closed due to strict lockdowns imposed by governments and regulatory organizations worldwide. Due to fewer sales of food products during the COVID-19 pandemic, various industry participants and manufacturers saw a considerable decline in revenue. Moreover, there was a decline in the retail sales of meat declined the sales of smoked ingredients as it is widely used in ice cream and desserts.

The global smoke ingredients for food market report would provide an access to approximately 61 market data tables, 54 figures and 170 pages