The size of the Latin American caramel Colour Market is expected to be worth USD 0.04 billion in 2024 and grow at a CAGR of 2.55% from 2024 to 2029 to achieve USD 0.05 billion by 2029.
Caramel color is a water-soluble food coloring made up of a process called caramelization. Caramelization is the process of heat treatment of carbohydrates in the presence of alkalis, acids, or salts. It is added to many soft drinks and some foods like confectionary to turn them brown, which may sound harmless, even appetizing. Caramel color is more fully oxidized than candy and has an odor of burnt sugar and a bitter taste.
Caramel color is the most widely used food color, and it is used in many foods and beverages, including syrups like brown bread, beer, batters, cookies, cough drops, buns, chocolates, spirits, rum, whisky, and brandy. It is also used in chocolate-flavored confectionery and coatings like potato chips, dessert mixes, doughnuts, custards, fruit preserves, glucose tablets, ice cream, pickles, sauces, and dressings. Globally, it is more used in soft drinks, especially colas, vinegar, and sweets. It is approved worldwide, but regulations vary by country.
People's preference towards appearance and color above all other factors, increasing demand from food and beverage industries, improved the appeal of hundreds of different foods, including baked goods, soft drinks, and even alcoholic beverages, increase in disposable income, and technological advancements are driving the Latin America caramel color market. However, the increased cost of caramel acts as an allergic agent, which may hamper the growth of the market.
Caramel color is segmented into four classes differing by the reactants used in their manufacture. They are class I caramel color, class II caramel color, class III caramel color, and class IV caramel color.
Depending on their application, the market is segmented into bakery goods, soy sauces & seasonings, alcoholic beverages, soft drinks and others.
Latin America's market region includes countries such as Brazil, Mexico, Argentina, and the remaining countries in South America. Brazil is one of the largest markets in this region, followed by Mexico, Argentina, and Columbia, which are also intensifying their investments in the market.
Key market players of the Latin America Caramel Colour are AIPU Food Industry Co., Ltd., Sethness Caramel Colour, DDW The Colour House, Asahi Group Foods, Ltd., FELIX KOCH OFFENBACH Couleur und Caramel GmbH, Three-A Resources Bhd., KF Specialty Ingredients, Guangzhou Shuangqiao Co., Ltd., Philippine Aminosan Corporation and Alliance Organics.
Frequently Asked Questions
Caramel color finds applications in beverages, bakery products, confectionery, sauces, and gravies, among others, across the Latin American food industry.
Factors such as increasing consumer demand for natural food ingredients, rising disposable incomes, and the expanding food and beverage industry in Latin America contribute to the growth of the caramel color market in the region.
Caramel color is categorized into several classes based on its production method and application. These include Class I (plain caramel), Class II (caustic sulfite caramel), Class III (ammonia caramel), and Class IV (sulfite ammonia caramel).
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