Europe Food Preservatives Market Outlook, 2028

Europe Food Preservatives Market Outlook, 2028

The food preservatives market in Europe has witnessed significant growth and transformation over the years, driven by changing consumer preferences, advancements in food preservation technologies, and the demand for safe and convenient processed foods. As the European population becomes more health-conscious and environmentally aware, the market has witnessed a shift towards natural and clean-label ingredients. The Europe food preservatives market continues to evolve, driven by shifting consumer preferences, food safety concerns, and technological advancements. The growing demand for natural and clean-label ingredients presents both challenges and opportunities for the industry. As manufacturers strive to balance food safety, regulatory compliance, and consumer expectations, innovation and sustainable practices will play pivotal roles in shaping the future of food preservation in Europe. The natural food preservatives segment is expected to record robust growth during the forecast period, particularly in the developed countries of Europe that have a large number of food companies using natural preservatives in their products. In addition to maintaining the quality of the food, specialty preservatives, such as sorbic acid, benzoic acid, nisin, and acetic acid, help control contamination. One group of specialty preservatives and antioxidants also prevent food from becoming rancid or developing an off-flavor. With the increasing acceptance of the ready-to-eat (RTE) food in Europe, manufacturers of RTE foods are inculcating clean label ingredients, which offer high nutrient and more shelf life.

According to the research report, “Europe Food Preservatives Market Outlook, 2028” published by Bonafide Research, the market is anticipated to add over USD 200 Million from 2023 to 2028. The Europe food preservatives market is dominated by global players, and the market is highly competitive owing to the presence of numerous regional and global players. Players such as Koninklijke DSM N.V. are inclining towards various strategies such as merger and acquisition, product innovation and expansion. For instance, Koninklijke DSM N.V. invested in the launch of two innovative natural antimicrobial additives including DelvoCid+ and other mushroom-based natural preservative to satiate the extensively growing demand for natural and organic food products. Moreover, companies such as Dupont adopted continuous expansion as their strategy to achieve a competitive advantage in the market and expand their geographical presence and customer base. Food preservatives prevent the growth of microorganisms, and as a result, inhibit or delay the process of food spoilage. Food preservatives are classified into non-toxic and moderately toxic. Non-toxic preservatives are used in processing food without too many regulations; however, the moderately toxic variants are regulated by relevant regulatory bodies such as the European Food Safety Authority (EFSA), which are identified by appropriate index (INS or E) numbers. Some of the well-known natural anti-microbial agents from plants or animal origins are rosemary extracts and edible oils. Such natural products contain metabolites which are capable of retarding the development of micro-organisms such as staphylococcus aureus, aeromonas hydrophila, salmonella, and escherichia coli. Based on Component Type, the market report segments the market into Natural and Synthetic. Natural Type includes Edible Oil, Rosemary Extracts, Natamycin, Vinegar, and Others. Synthetic Type includes Sorbates, Propionates, Benzoates, and Others.

Based on the countries, Spain is expected to grow with prominent CAGR of more than 5% by 2023-28 in Europe food preservative market.

Spain has a rich culinary history, and traditional preservation methods are still valued in the country. Techniques such as salting, smoking, and fermentation have been used for generations to preserve foods like cured meats, cheeses, and olives. Spain is known for its delicious seafood dishes, and preserving seafood is a significant part of the country's culinary heritage. Canning and pickling are popular methods used to preserve various types of fish and shellfish, including anchovies, sardines, and mussels. Olive oil, a staple of the Mediterranean diet, is not only used as a cooking ingredient but also as a natural food preservative. Its antioxidant properties help protect foods from oxidation and extend their shelf life. Citric acid is a widely used food preservative in Spain. It is derived from citrus fruits and is used to enhance the flavour of foods and beverages while also acting as a preservative. Spain has seen an increase in health-conscious consumers who are seeking healthier food options. This has led to a shift towards natural and plant-based preservatives in the food industry. The Spain food preservatives market operates under the European Union's regulatory framework for food additives. The European Food Safety Authority (EFSA) evaluates the safety of food additives, including preservatives, based on scientific assessments before approval for use in the market. The Mediterranean diet, characterized by its emphasis on fresh fruits, vegetables, grains, and olive oil, has influenced food choices in Spain. This dietary pattern favours the use of natural preservatives found in fruits, vegetables, and herbs. Spain has a vibrant artisanal food industry, where traditional preservation methods are still employed by small-scale producers. This includes the production of preserved vegetables, jams, and artisanal cheeses.

Based on the type, synthetic food preservatives are dominating the market with more than 70% market share in 2022 in Europe food preservatives market.

Synthetic preservatives, such as sodium benzoate, potassium sorbate, and calcium propionate, have been proven to be highly effective in inhibiting the growth of microorganisms, thus extending the shelf life of various food products. Moreover, synthetic preservatives are often more cost-effective than their natural counterparts, making them appealing to food manufacturers. Synthetic preservatives have undergone extensive safety evaluations by regulatory agencies, such as the European Food Safety Authority (EFSA) and the European Commission, to ensure their safe use in food products. This approval provided manufacturers with the confidence to incorporate synthetic preservatives in their formulations. Synthetic preservatives are versatile and suitable for a broad range of food and beverage products, including processed foods, baked goods, dairy products, and beverages. Their compatibility with various product formulations made them a popular choice for the food industry. The European food supply chain often requires products to have an extended shelf life to meet distribution and retail demands. Synthetic preservatives were instrumental in meeting these requirements and ensuring product quality throughout the distribution chain.

Based on function, Antioxidants are expected to grow with prominent CAGR of over 5% by the 2023-28 in Europe food preservatives market.

Antioxidants offer health benefits due to their ability to neutralize free radicals in the body, which can cause oxidative stress and contribute to various health issues. European consumers are becoming more health-conscious, and the inclusion of antioxidants in food products provides an added nutritional advantage, enhancing their appeal. There has been a rising trend in Europe towards clean label and natural food products. Consumers are increasingly seeking foods with simple and easily recognizable ingredients. Antioxidants, particularly those sourced from natural ingredients like vitamin E (tocopherols) and vitamin C (ascorbic acid), are seen as safer and more acceptable alternatives to synthetic antioxidants, aligning with clean label preferences. Functional foods, which provide health benefits beyond basic nutrition, have gained popularity in Europe. Antioxidants are often incorporated into functional food products to enhance their nutritional profile and appeal to health-conscious consumers. Antioxidants are versatile preservatives that find application in a wide range of food products, including oils, snacks, bakery goods, beverages, and processed meats. Their ability to preserve the quality of fats and oils, prevent off-flavors, and extend shelf life makes them suitable for multiple food categories. Advancements in extraction and formulation techniques have made it easier to incorporate antioxidants into food products without compromising their sensory attributes. This has encouraged food manufacturers to explore new applications for antioxidants as preservatives.

Based on application, bakery products are projected to be the second highest market with nearly one fourth of the overall market.

The use of food preservatives in bakery products in Europe has experienced a notable boost in recent years. As consumers increasingly seek convenience and healthier options, the demand for bakery products with extended shelf life and cleaner labels is likely to continue to drive the growth of food preservatives in the European bakery industry. To meet evolving consumer preferences, manufacturers will likely focus on innovations in natural and clean-label preservatives to ensure both product safety and consumer satisfaction. The demand for convenience foods, including bakery products, has been on the rise in Europe due to busy lifestyles and changing eating habits. Preservatives enable manufacturers to produce packaged and ready-to-eat baked goods that are easily accessible to consumers. The bakery industry is subject to strict retail and distribution requirements. Preservatives help meet these demands by maintaining product freshness and quality throughout the supply chain, reducing the risk of wastage and ensuring products reach consumers in optimal condition. Food preservatives help bakery manufacturers maintain consistent product quality, taste, and texture over time. This is particularly important for large-scale production and franchise operations, where maintaining uniformity across different locations is crucial for brand reputation. Some food preservatives, such as antioxidants, help preserve the nutritional value of bakery products by preventing the oxidation of essential nutrients, such as vitamins and fats. The growing demand for clean label and natural products has driven the exploration of natural preservatives sourced from herbs, spices, and other plant-based extracts. These natural preservatives provide an attractive alternative to traditional synthetic additives.

Market Drivers

Expanding Food and Beverage Industry: The growth of the food and beverage industry in Europe has been remarkable, driven by innovation, increased investments, and globalization. This growth has provided ample opportunities for food preservative manufacturers to cater to the rising demand for preservation solutions. The expanding food and beverage industry is a significant driving force behind the growth of the food preservatives market in Europe. The food and beverage sector in Europe is dynamic and diverse, encompassing a wide range of products, including processed foods, beverages, dairy products, bakery goods, confectionery, and more. Europe has witnessed a shift in consumer preferences towards processed and packaged foods due to changing lifestyles and convenience. These products often require extended shelf life to reach consumers across various distribution channels. Food preservatives play a crucial role in maintaining the quality and safety of processed foods, ensuring they remain suitable for consumption over an extended period.

Opportunities for Innovation: The evolving food preservatives market in Europe offers significant opportunities for innovation and growth. Investment in research and development will be critical to identifying and commercializing novel natural preservatives with improved functionalities and broader applications. Consumer demand for sustainable practices will drive the development of eco-friendly and biodegradable food preservatives that minimize environmental impact. Collaboration between food manufacturers, research institutions, and preservative suppliers can foster innovation and expedite the adoption of new preservation technologies. Encapsulation technology involves enclosing preservatives in a protective coating, allowing for controlled release and targeted action in food products. This technology can enhance the effectiveness of preservatives while minimizing any negative impact on taste or sensory attributes. Combining multiple preservatives in synergistic blends can enhance their overall effectiveness and extend shelf life. Innovations in blending different preservatives could lead to more efficient and comprehensive preservation solutions.

Market Challenges

Consumer Education: Despite the growing interest in natural preservatives, there is a need for consumer education on the safety and effectiveness of these alternatives. Educating consumers about the science behind preservation methods can help build trust and encourage acceptance. Consumers often lack a comprehensive understanding of food preservatives and their role in maintaining product quality and safety. This can lead to misconceptions that preservatives are harmful or unnecessary additives, which may influence their purchasing decisions. Misinformation and sensationalized media reports can amplify consumer concerns about food preservatives. Such reports may not always present a balanced view of the safety and benefits of preservatives, leading to unnecessary fear among consumers. Also, the absence of clear and easily understandable information on food labels can contribute to consumer confusion. Consumers may be unsure about the types of preservatives used and their purpose, further complicating their perception of these additives.

Shelf-Life Extension Techniques: As consumers demand reduced preservatives and fresh products, food manufacturers need to explore other shelf-life extension techniques, such as high-pressure processing, vacuum packaging, and modified atmosphere packaging. As food manufacturers explore shelf-life extension techniques, some consumers may interpret this as an attempt to replace traditional preservatives with potentially unknown or unproven methods. This could create skepticism among consumers, particularly those who are not familiar with these new techniques. Some shelf-life extension techniques may require regulatory approval before they can be used in food products. The process of obtaining regulatory clearance for these novel techniques can be time-consuming and expensive, potentially slowing down their adoption. Implementing new shelf-life extension techniques can require significant investments in research, technology, and equipment. Food manufacturers may face challenges in adapting their processes to accommodate these innovations while maintaining cost-effectiveness.

Market Trends

Nanotechnology in Preservation: Nanotechnology is an emerging area of interest in the food industry, with potential applications in food preservation. Nanoemulsions and nanocapsules containing natural antimicrobial agents have shown promise in enhancing the effectiveness of food preservation and reducing the required preservative dosage. Nanotechnology enables the development of nano-sized delivery systems for food preservatives. Nanoemulsions, nanoliposomes, and nanoparticles can encapsulate preservatives, protecting them from degradation and enhancing their stability during processing and storage. These delivery systems ensure controlled and targeted release of preservatives, optimizing their effectiveness in preserving food products. Nanoparticles with antimicrobial properties, such as silver and zinc oxide nanoparticles, have demonstrated enhanced antimicrobial activity against bacteria, fungi, and other pathogens. Integrating these nanoparticles with conventional preservatives can lead to synergistic effects and more effective food preservation. Nanotechnology can potentially reduce the need for high levels of conventional preservatives. The use of nanoparticles or nano-capsules can enhance the efficacy of preservatives, allowing for lower concentrations to achieve the same preservation results.

Preservation Packaging: Active and intelligent packaging technologies are being integrated into the food supply chain to maintain product freshness and safety. These packaging solutions release or absorb preservatives as needed, prolonging the shelf life of products and reducing food waste. Modified Atmosphere Packaging involves altering the composition of the air surrounding the food product inside the package. By adjusting the levels of oxygen, carbon dioxide, and nitrogen, MAP can slow down spoilage, inhibit microbial growth, and preserve the product's sensory attributes. This technology is widely used for fresh fruits, vegetables, and perishable goods. Time-temperature indicators are integrated into packaging to monitor temperature and time during storage and transportation. TTIs provide consumers and retailers with information about the product's freshness and safety, helping to reduce food waste by ensuring products is consumed within their optimal shelf life. Edible packaging materials, often made from plant-based materials like starches and proteins, offer an innovative approach to food preservation. Edible packaging can reduce plastic waste and provide an extra layer of protection to the food, extending its shelf life.

Key Players

There are numerous international competitors in the extremely competitive and fragmented market for food preservatives. The most active businesses on a global scale are Kerry Group plc,Cargill, Incorporated, Kemin Industries , Celanese Corporation, Royal DSM N.V., The Archer-Daniels-Midland Company, Ajinomoto Co., Inc., Corbion N.V., Eastman Chemical Company, Givaudan S.A., BASF SE, International Flavors & Fragrances (IFF), Brenntag SE, Camlin Fine Sciences, DöhlerGroup, Tate & Lyle, Lycored Ltd., Lallemand Inc. Albemarle Corporation and Chr. Hansen A/S. These firms have concentrated on product improvements, expansions, and collaborations to strengthen their market positions. These firms profit from increased consumption of these preservatives in foods and beverages generally and hold a strong position in the quickly expanding natural preservatives and clean label areas. The strategy of creating new products and forming partnerships with regional businesses aids in expanding the company's presence abroad and enabling the launching of new items in response to shifting consumer tastes.

Considered in this report

• Geography: Europe
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report

• Europe Food Preservatives with its value and forecast along with its segments
• Country-wise Food Preservatives market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Countries covered in the report:

• Germany
• United Kingdom
• France
• Spain
• Italy
• Russia

By Type

• Synthetic
• Natural

By Function

• Antimicrobials
• Antioxidants
• Other Functions

By Application

• Meat, Poultry, and Seafood Products
• Beverages
• Confectionery
• Bakery Products
• Snacks
• Dairy and Frozen Products
• Other Applications

The approach of the report:

This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources.

Intended audience

This report can be useful to industry consultants, manufacturers, suppliers, associations and organisations related to the Food Preservatives industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.


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