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Western Europe Food Phosphate Market Share

Report ID: GMI5199
Published Date: Feb 2022
Report Format: PDF

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Western Europe Food Phosphate Market Share

The Western Europe food phosphate industry is competitive and moderately consolidated in nature. Key manufacturing companies operating in the industry includes

ICL Specialty Products Inc
Fosfa A.S
Prayon
Arkema Group
Merck KGaA
Univar, Inc.

The market players are implementing various strategies such as expanding their regional presence, enhancing production capacities, and product enhancement to expand their and presence to increase the market share and to tap the growth opportunities in the market.

For instance, in November 2020, Prayon increased the production of food-grade sodium hexametaphosphate. This strategy will help the company to increase its production capacity and strengthen its position in the food additive sector. Furthermore, it will enable the company to meet rising consumer demand for food application additives and meet the internal needs of the company for the production of core ingredients such as carfosel and kasomel.

Authors: Kunal Ahuja, Sarita Bayas

Frequently Asked Questions (FAQ) :

The food phosphate industry size in Western Europe had crossed USD 44 million in 2020 and is poised to record a 6% CAGR up to 2027 driven by the rising intake of RTE and RTC & processed meat food products and the expanding working women population.

The sodium phosphate market in Western Europe exceeded USD 16.40 million in 2020 and is poised to record a 5.5% CAGR through 2027 given its rising usage in regulating the pH of processed meat products, like deli meat and canned tuna.

The regional food phosphate market size from the meat & poultry products application is anticipated to cross USD 44.75 million in 2027 owing to its growing adoption for improving the water-binding capacity, protein functionality, and flavor stability of canned & processed meat products.

France food phosphate market revenue reached close to USD 9.45 million in 2020 and is likely to strike a CAGR of more than 6.5% through 2027 due to its increasing penetration in cooking to enhance the juiciness, color, and flavor of the meat products.