Food Chemistry

Food chemistry is the chemical division that deals with the chemistry behind the biochemical origin of the food, its properties and how it is handled inside the body. It includes researching chemical components ranging from proteins to carbohydrates, etc. It is also referred to as the study of chemical processes and all biological and non-biological components of food interactions. Examples of the biological substances include things like meat, fish, lettuce, beer, and milk. 



  • Food engineering
  • Food fortification
  • Food microbiology
  • Food packaging
  • Food physical chemistry
  • Food preservation
  • Food rheology
  • Food safety
  • Food science
  • Food storage
  • Food supplements
  • Food technology
  • Nutraceutical
  • Nutrification

Market Analysis: Despite the COVID-19 dilemma, the global market for Integrated Food Ingredients, which was anticipated to be worth US$ 6.3 billion in 2020, is expected to expand to US$ 8.7 billion by 2027, with a CAGR of 4.7 percent throughout the analysis period. Taste Enhancers, one of the report's segments, is expected to grow at a 5.6 percent compound annual growth rate (CAGR) and reach US$ 3 billion by the conclusion of the analysis period. Following an early assessment of the pandemic's business ramifications and the resulting economic crisis, the Form segment's growth is revised to a revised 4.8 percent CAGR for the next seven years.

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