Chicago, May 15, 2024 (GLOBE NEWSWIRE) -- Savory ingredients play a pivotal role in enhancing the taste and flavor of various food products across the globe. They are widely used in the food industry to add richness, depth, and complexity to dishes, thereby catering to the evolving preferences of consumers.  The global savory ingredients market, valued at USD 9.4 billion in 2024, showcases a remarkable growth projection, anticipated to escalate to USD 12.1 billion by 2029, indicating a robust compound annual growth rate (CAGR) of 5.2% during the forecast period. The global savory ingredients market is witnessing robust growth, driven by factors such as increasing demand for processed and convenience foods, changing dietary preferences, and advancements in food technology. This article delves into the market dynamics, segmented by ingredient type, form, origin, application, and region. Download PDF brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=193325783 Savory Ingredients Market by Ingredient Type The savory ingredients market can be segmented based on the type of ingredients used: a. Monosodium Glutamate (MSG): MSG is one of the most used savory ingredients globally. It enhances the umami taste in food products and is widely used in soups, sauces, snacks, and ready-to-eat meals. b. Yeast Extracts: Yeast extracts are natural flavor enhancers derived from yeast cells. They contain glutamic acid, which provides a savory taste to food products. Yeast extracts are extensively used in soups, sauces, seasonings, and snacks. c. Hydrolyzed Vegetable Protein (HVP): HVP is a savory ingredient derived from vegetables such as soybeans, corn, and wheat. It is produced by the enzymatic hydrolysis of vegetable proteins and is used to enhance the flavor of processed foods, including snacks, sauces, and meat products. d. Hydrolyzed Animal Proteins (HAPs): HAPs are savory ingredients derived from animal proteins such as beef, chicken, and pork. They are produced by the enzymatic hydrolysis of animal proteins and are used to impart a meaty flavor to food products. e. Nucleotides: Nucleotides are flavor enhancers that work synergistically with other savory ingredients to amplify taste perception. They are often used ...