Stratistics MRC에 따르면 세계 간장 시장은 2024년에 626억 5,000만 달러를 차지하고, 2030년에는 CAGR 7.9%로 성장해 988억 7,000만 달러에 이를 것으로 예측되고 있습니다.
일반적인 조미료인 간장은 간장, 밀, 소금, 물을 발효시켜 만들어집니다. 간장의 독특한 맛은 몇 달이 걸리는 발효 공정에 의해 만들어집니다.
FAO(유엔식량농업기관)에 따르면 세계 대두 생산량은 2022년 3억 7,000만 톤을 넘어 대부분 간장, 두부, 두유 등 대두 기반 제품에 사용되고 있으며 식품산업 에 대두 수요의 확산을 뒷받침하고 있습니다.
맛과 조미료의 요구 증가
세계의 소비자는 보다 풍미 풍부하고 다양한 미각 체험을 요구해, 세계의 식문화의 변화를 가져오고 있습니다. 간장에는 맛이 있기 때문에 다양한 식품의 풍미를 높이는 조미료로서 사용하는 것이 요리사도 아마추어 요리사도 양념장, 드레싱, 디저트에 이르기까지 간장을 시험하고 있으며, 그 용도가 전통적인 아시아 요리에만 머무르지 않음을 증명하고 있습니다. 그렇지만 업무용 식품점에서도 주력 상품이 되고 있습니다.
나트륨 함유에 의한 건강 문제
간장의 나트륨 함량이 높이는 건강 위험은 간장 시장을 막는 가장 큰 장벽 중 하나입니다. 같은 건강 상태를 악화시킬 가능성이 있습니다. 이에 따라 감염의 대용품에 대한 수요가 높아지고 있습니다. 또한, 이 변화에 의해 기존 간장 제품 시장이 축소할 가능성이 있어, 생산자는 현재의 생산 능력이나 브랜드 의식에 반드시 맞지 않을지도 모릅니다. 당신은 더 건강한 대안을 만들기 위해 투자를 강요합니다.
온라인 소매 사이트 성장
전자상거래의 출현은 소비자가 간장과 같은 식품을 구입하는 방식에 혁명을 가져왔습니다. 간장 회사는 이러한 변화를 활용하여 소비자 기반을 확대하고 새로운 시장과 계층에 접근할 수 있습니다. 다양한 유형의 간장에 대해 고객에게 알리고 온라인 판매를 자극 할 수 있습니다.
대체품 위협
대체 조미료의 인기가 높아져 간장 시장에 심각한 위협을 가져오고 있습니다. 대용품은 글루텐 프리와 같은 특정 음식 사건 요건을 충족하거나 보다 폭넓은 소비자에게 어필하는 독특한 맛을 가지는 경우가 많습니다. 또한, 이러한 대용품이 손에 들어가면, 소비자가 보다 폭넓은 요리의 선택지를 시험하게 되어, 기존 간장 브랜드가 시장 점유율을 잃을 수도 있습니다.
COVID-19의 대유행은 다양한 분야에 혼란을 가져오고 간장 시장에도 큰 영향을 주었습니다. 급감했습니다. 소매점의 매출은 쇼핑객이 상비채를 사기 때문에 일시적으로 증가했지만 공급망의 혼란이나 무역규제가 원료의 입수와 유통에 영향을 미치고 시장 전체에도 문제가 발생했습니다.
예측 기간 동안 얇은 간장 부문이 최대가 될 전망
범용성이 높은 조미료로서 인기가 높고, 다양한 요리 용도에 폭넓게 사용되고 있기 때문에 담구 간장 분야는 간장 업계에서 최대 시장 점유율을 차지하고 있습니다. 얇고 짠맛이 강해서 요리에 맛을 더했습니다. 있어 경우에 선호됩니다. 가정 요리도 외식 산업에서도 주력 상품이며, 양념장, 볶음, 디핑 소스로서 자주 사용됩니다.
양조 간장은 예측기간 중 가장 높은 CAGR이 예상된다.
간장 시장에서는 양조 간장이 가장 높은 CAGR로 성장할 것으로 예상됩니다. 양조장장은 전통적인 발효공정으로 만들어지기 때문에 더 복잡한 맛을 가지며 건강 지향적 인 소비자와 식통 모두에서 지지됩니다. 양조장 간장 사용이 증가하고 있습니다.
간장 시장의 경우 아시아태평양이 가장 큰 점유율을 차지합니다. 요리의 전통이 깊게 뿌리를두고 있는 것이 그 주요 원인입니다. 매우 중요하기 때문에 기존의 간장과 독창적인 간장 모두에 대한 수요가 끊임없습니다. 아시아 요리가 세계적으로 인기를 끌면서 최고 자리를 유지할 것으로 예상됩니다.
간장 시장은 유럽에서 크게 성장하고 예측 기간 중 CAGR이 가장 높아질 것으로 예상됩니다. 요리의 다양성이 증가함에 따라 간장은 다목적 조미료입니다. 수수료로 점점 더 좋아지고 있습니다. 전통적인 아시아 요리 레시피 이외에도 폭넓은 요리에 쓰이게 되었습니다. 고급 간장 제품 수요를 밀어 올리고 있습니다.
According to Stratistics MRC, the Global Soy Sauce Market is accounted for $62.65 billion in 2024 and is expected to reach $98.87 billion by 2030 growing at a CAGR of 7.9% during the forecast period. A common condiment, soy sauce is created by fermenting soybeans, wheat, salt, and water. Originating in East Asia, it has been a staple ingredient in cooking and food preservation for centuries in nations like China, Japan, and Korea. Soy sauce gets its unique umami flavour-a savoury taste that amplifies the richness of a variety of dishes-from the fermentation process, which can take several months. Soy sauce can be found frequently in stir-fries, marinades, dressings, and as a dipping sauce for sushi and dumplings.
According to the Food and Agriculture Organization (FAO), global soy production reached over 370 million metric tons in 2022, with a significant portion used in soy-based products like soy sauce, tofu, and soy milk, underscoring the widespread demand for soybeans in food industries.
Growing need for flavouring and seasoning ingredients
Global consumers are demanding more flavorful and varied palate experiences, which are changing the culinary landscape globally. Since soy sauce has an umami flavor, it can be used as a seasoning to enhance the flavor of a variety of foods. Chefs and amateur cooks alike are experimenting with soy sauce in marinades, dressings, and even desserts, proving that its applications are not just restricted to traditional Asian cuisine. Moreover, the increased demand for it in different culinary applications due to its versatility has made it a mainstay in both home kitchens and commercial food establishments.
Health issues with sodium content
The health risks of soy sauce's high sodium content are one of the biggest barriers to its market. Because traditional soy sauce frequently contains high levels of sodium, it may exacerbate health conditions like hypertension and cardiovascular diseases. The demand for low-sodium substitutes is rising as consumers become more health conscious. Additionally, the market for conventional soy sauce products may become smaller as a result of this change, forcing producers to make investments in creating healthier alternatives that might not always fit with their current capacity for production or sense of brand.
Growth of online retail sites
The emergence of e-commerce has revolutionized the way consumers purchase food items, such as soy sauce. Customers can access a greater range of brands and flavors through online platforms that they might not find in nearby stores. With focused internet marketing tactics, soy sauce companies can take advantage of this change to expand their consumer base and reach new markets and demographics. Furthermore, businesses can use influencer relationships and social media to market their goods, inform customers about the various varieties of soy sauce, and stimulate online sales.
Threats from substitute conditions
A number of increasingly popular alternative condiments pose a serious threat to the soy sauce market. Products used as stand-ins in cooking and food preparation include teriyaki sauce, tamari, and different hot sauces. These substitutes frequently meet particular dietary requirements (like being gluten-free) or have distinctive flavor profiles that appeal to a wider range of consumers. Moreover, the availability of these alternatives may cause traditional soy sauce brands to lose market share as consumers experiment with a wider range of culinary options.
The COVID-19 pandemic caused disruptions in multiple sectors, which in turn had a significant impact on the soy sauce market. Restaurants and eateries, which are big users of soy sauce, saw a sharp decline in foodservice operations as a result of lockdowns and restrictions on eating out. Retail sales saw a brief uptick as shoppers stocked up on pantry staples, but supply chain disruptions and trade restrictions that impacted ingredient availability and distribution also caused problems for the market as a whole.
The Light Soy Sauce segment is expected to be the largest during the forecast period
Due to its popularity as a versatile seasoning and its extensive use in a variety of culinary applications, the light soy sauce segment has the largest market share in the soy sauce industry. When it comes to adding flavor to food without overpowering it, light soy sauce is preferred over dark soy sauce because of its thinner consistency and saltier flavor. It's a mainstay in both home cooking and foodservice environments, frequently used in marinades, stir-fries, and as a dipping sauce. Additionally, the demand for light soy sauce is further supported by the growing trend toward umami-rich foods and the rising appeal of Asian cuisines worldwide.
The Brewed Soy Sauce segment is expected to have the highest CAGR during the forecast period
In the soy sauce market, the brewed soy sauce segment is anticipated to grow at the highest CAGR. The main reason for this growth is that consumers are becoming more conscious of the quality and nutritional advantages of naturally brewed products. Because it is made using a traditional fermentation process, brewed soy sauce has a more complex flavour and is therefore favored by both health-conscious consumers and foodies. Furthermore, the use of brewed soy sauce in both home and foodservice applications is growing as consumer demand for genuine, high-quality food products rises.
With regard to the soy sauce market, the Asia Pacific region has the largest share. The primary cause of this dominance is the region's deeply ingrained culinary traditions, which use soy sauce as a key component of many different cuisines, such as Chinese, Japanese, Korean, and Thai. Because soy sauce is so important to these nations' cultures, there is a constant demand for both conventional and creative soy sauce varieties. Moreover, the Asia Pacific region is predicted to hold its top spot as Asian cuisines become more and more popular worldwide, helped along by a growing demand for real flavors and the expansion of Asian eateries across the globe.
The soy sauce market is expected to grow significantly in the Europe region, with the highest projected CAGR over the forecast period. European consumers growing appreciation for Asian flavors and their growing interest in international cuisines are the main drivers of this growth. Soy sauce has become more and more well-liked as a versatile condiment as culinary diversity increases. It can now be found in a wide range of dishes outside of traditional Asian recipes. Furthermore, the growing popularity of artisanal and gourmet food trends, especially in Germany, France, and the UK, is also driving up demand for premium soy sauce products.
Key players in the market
Some of the key players in Soy Sauce market include Yamasa Corp., Foshan Haitian Flavouring & Food Co. Ltd, Kikkoman Corporation, Nestle S.A., Bourbon Barrel Foods, Monggo Foods Co., Ltd., Lee Kum Kee, Kraft Heinz Company, McCormick & Co Inc., Campbell Soup Company, Haitian, Eden Foods, Masan Group, Otafuku Sauce Co., Ltd. and Hormel Foods Corporation
In May 2024, Kraft Heinz Canada and Highbury Canco announced the extension of their partnership agreement in Leamington for another four years, with the production deal now in place until the end of 2027. Today's announcement marks the third consecutive extension in the longstanding partnership between the two organizations in Southern Ontario, a connection that has served to support jobs and bolster the local economy.
In February 2024, Nestle, in a move to streamline its operations, has entered into a slump sale agreement for its Nestle Business Services (NBS) Division with Purina PetCare India, a wholly-owned subsidiary of Nestle S.A. The deal, valued at ₹798 million, is set to be effective from July 1, 2024, subject to customary closing conditions.
In August 2023, Campbell Soup Company and Sovos Brands, Inc. announced that the companies have entered into an agreement for Campbell to acquire Sovos Brands, Inc. for $23 per share in cash, representing a total enterprise value of approximately $2.7 billion.