Cinnamaldehyde is added to improve the taste of medicines and foods and used as a flavoring agent in candies, liquid refreshments, chewing gums, and ice creams. Moreover, the chemical is used in combating bad breath and tooth decay and curbing bacterial growth in oral cavities, owing to its antifungal and antibacterial properties. Additionally, the antidiabetic property of cinnamaldehyde helps in raising the plasma insulin level and reducing the plasma glucose level. Additionally, the chemical aids in preventing corrosion in steel and other iron alloys in corrosive fluids.

Furthermore, the chemical is used in cosmetics and personal care items. The spurring demand for these products, especially in the emerging economies, owing to the booming geriatric population, is expected to drive the cinnamaldehyde market at a CAGR of 6.5% during the forecast period (2017–2023). The market stood at $183.7 million in 2016, and it is projected to reach $280.3 million by 2023. Moreover, the growing importance of personal grooming among teenagers and youths is driving the demand for cosmetic and personal care products, which require cinnamaldehyde in large quantities.

Since cinnamaldehyde is a naturally occurring organic chemical, it is used as an antimicrobial agent in the agriculture sector. The chemical has been effective in preventing the growth of foodborne pathogens in nearly 40 different crops. Additionally, its low toxicity and insecticidal effects make it suitable for crops. In this regard, key chemical companies are coming up with new ideas for the better commercialization of cinnamaldehyde-based pesticides.

The source segment of the cinnamaldehyde market is bifurcated into natural and synthetic. In 2016, the natural category held the larger value share, while the synthetic category held the larger volume share. In the natural process, the chemical is obtained by the steam distillation of the essential oil extracted from cinnamon. It can also be derived from camphor and other Cinnamomum species, such as cassia. Whereas, in the synthetic process, the chemical is derived from acetaldehyde or cinnamyl alcohol and the aldol condensation of benzaldehyde.

Thus, the antibacterial and antifungal properties of cinnamaldehyde have resulted in its increasing usage in the agricultural domain. Moreover, its usage as a flavoring agent and food additive will surge in the coming years due to the accelerating demand for packaged food products, globally.

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