Food Grade Butyric Acid Market size is predicted to reach USD 1.12 Billion by the end of 2036, growing at a CAGR of 15% during the forecast period, i.e., 2024- 2036. In the year 2023, the industry size of food-grade butyric acid was over USD 210 Million. Growing urbanization and population growth have increased the demand for processed food products. The global consumption of processed foods accounted for 30 to 60 % of a person's daily energy intake, as analyzed by Research Nester analysts.
In the food processing business, food-grade butyric acid is frequently used as an acidulant, flavoring, and preservative. It is well-recognized that butyric acid helps with weight management and enhances intestinal health, among other health benefits. The demand for food products containing butyric acid is expected to rise as consumers get more health-conscious.
Furthermore, laws have been enacted by governments everywhere to raise the standard and safety of food goods. The fact that most nations have allowed food additives such as food-grade butyric acid has led to an increase in its use in the food business.
The WTO serves as a platform for the negotiation of new rules and the provision of a set of norms for multilateral commerce. Given that standards are crucial for facilitating commerce, the WTO Agreements firmly urge nations to standardize their regulations by global norms. The WTO's Agreement on the Application of Sanitary and Phytosanitary (SPS) Measures and Agreement on Technical Barriers to Trade (TBT) both rely on Codex standards in the domain of food safety and quality because they establish them as the basis for harmonization.
Growth Drivers
Challenges
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Base Year |
2023 |
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Forecast Year |
2024-2036 |
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CAGR |
15% |
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Base Year Market Size (2023) |
USD 210 Million |
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Forecast Year Market Size (2036) |
USD 1.12 Billion |
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Regional Scope |
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Type (Synthetic Butyric Acid, Renewable Butyric Acid)
In food grade butyric acid market, renewable butyric acid segment is poised to account for more than 52% share by the end of 2036.The demand for renewable butyric acid has been growing due to increasing emphasis on sustainability and environmental concerns. Businesses see long-term benefits when they concentrate on cutting back on consumption to attain environmental sustainability in the production process. According to the Solar Trade Association, businesses that install solar panels can reduce their electricity costs by up to 70%.
Renewable butyric acid is often derived from bio-based feedstocks, providing an eco-friendly alternative compared to synthetic sources, which are typically derived from petrochemicals. Also, consumers’ and industries’ growing preference for sustainable and bio-based products is to drive the renewable butyric acid segment’s share within the food grade butyric acid market.
Purity (Less than 99%, 99%)
The 99% segment is expected to garner the majority of food-grade butyric acid market share over the forecast period due to the extensive use of high-purity level sensors in different industries like healthcare, construction, and many more. The field of healthcare is about to enter a new era marked by smart illness diagnosis and control, virtual care, smart health management, smart monitoring, and smart decision-making.
As a result, this study covers the functions and capacities of sensors as well as other cutting-edge technologies including blockchain, nanotechnology, robotics, big data, the Internet of Things, artificial intelligence, and cloud computing.
High purity levels are often used in food applications to ensure product quality, safety, and compliance with regulatory standards. Industries, such as food and pharmaceuticals, prioritize the use of higher-purity butyric acid for its reliability and consistency in meeting stringent quality requirements. The demand for premium-grade products in these sectors is a key factor driving the dominance of the 99% purity segment in the food grade butyric acid market .
Our in-depth analysis of the global food grade butyric acid market includes the following segments:
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Type |
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Purity |
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End-User |
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APAC Market Statistics
By 2036, Asia Pacific Region is expected to hold more than 42% food grade butyric acid market share. The region’s burgeoning population and rising disposable incomes contribute to increased demand for processed and packaged food products, where food-grade butyric acid serves as a crucial preservative and flavor enhancer. Currently, Asia Pacific is home to 2.1 billion people or 54% of the world's middle class. By 2030, this will rise by 1.5 billion people, or 73 percent more, to represent 65 percent of the world's population.
The growing awareness of health and wellness, particularly in countries like India and China, fuels the demand for functional foods and supplements containing butyric acid, known for its positive effects on gut health. Also, the expanding animal feed industry in the region, driven by rising demand for quality meat and dairy products, boosts the utilization of butyric acid as an additive to enhance animal nutrition, Moreover, the increasing investments in food technology and production processes in countries across the Asia Pacific further stimulate the market’s growth, creating a favorable landscape for the food grade butyric acid market in the region.
North American Market Analysis
North America’s food grade butyric acid market is predicted to attain significant share by 2036. The rising consumer inclination towards natural and clean-label ingredients in food products fosters the demand for food-grade butyric acid as a natural preservative and flavor enhancer. According to a recent survey conducted in North America, up to 73% of consumers are willing to spend a premium retail price for food or drink products that are manufactured using ingredients they know and trust.
The expanding processed food industry in the region, driven by busy lifestyles and the demand for convenience, increases the use of butyric acid for food preservation purposes. Additionally, the growing awareness of gut health and the positive impact of butyric acid on the digestive system contributes to its inclusion in functional foods and supplements.
Author Credits: Smruti Ranjan, Rajrani Baghel
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