Browning is a procedure in which food changes into brown because of chemical reactions occurring within the food. It might be worthwhile or unworthy. In the browning procedure, customary alteration witnessed in food in the course of pre-devising, processing, or repository of food is the advancement of brown color. In the browning solution market, the degree of its appearance differs in some food substance. Therefore, the scale of reaction and the food item causes an imbalance in the food's color from pale yellow to dark brown or black.
The global browning solution market was valued at USD 115.05 million in 2022 and is expected to grow at USD 197.92 million with a CAGR of 5.6% during the forecast period 2032.
Growth Drivers
Demand for processed and comfort food is escalating worldwide due to escalating population, altering lifestyles, and escalating disposable income. Browning solutions are broadly utilized in the making of processed and convenience foods to improve the visual intrigue and flavor of the food. For instance, in 2019, Kerry Group initiated a gamut of browning solutions for usage in meat products, ready meals, and snacks food. The aggregate of food service joints such as cafes, restaurants, and fast food vents is proliferating globally because of the growing demand for eating out.
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Recent Developments
In 2020, Cargill, Inc. launched a new line of de-oiled lecithin products, which are used as an emulsifier in browning solutions. The de-oiled lecithin products are made from non-GMO soybeans and are designed to improve the performance of browning solutions in various food applications.
To Conclude
Browning takes place especially in the course of manufacturing, processing, and repository of food. Browning is recommendable in some commodities such as bread crust, meat, coca, coffee, raisins, prunes, and so on, and even extends the shelf line. In the browning solution market, managing browning is a crucial factor to improvise the product value, to reduce post-harvest losses, and to sustain the food quality.
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