The nucleotide is converted to dipotassium guanylate. Nucleotides are naturally occurring compounds found primarily in meat and fish. Dipotassium guanylate is a flavor enhancer that belongs to the same family of food additives as monosodium glutamate. The flavor of dipotassium guanylate is unremarkable. It brings out the food’s natural flavor. Consumers are looking for low-salt, low-fat, and low-carbohydrate diets, which are a few of the primary drivers driving the increase in taste consumption.
Drivers and Restraints in the Global Dipotassium Guanylate Market
Globalization and industrialization are major contributors to the growing demand for flavor enhancer compounds, which have increased the use of dipotassium guanylate around the world. The changing lifestyle of the consumers has an impact on their eating habits. Spices and natural herbs have been widely utilized in cooking for decades, and this has gradually led to a technical demand to cater to large food processors. Another important element driving the dipotassium guanylate industry is the rise in the number of working women, which has increased consumer demand for processed foods.
The rise in demand for processed foods has compelled food manufacturers to adopt a variety of taste enhancers to cater to the rising working-class population.
Prominent suppliers in the global dipotassium guanylate market
Archer Daniels Midland Company, Corbion N.V., Firmenich S.A., International Flavors and Fragrances, Inc., Givaudan SA, and others are some of the major competitors in the global Dipotassium guanylate market.
