FMI develops a list of industry players

Beverage Acidulants Market Analysis

Major beverage acidulants include acetic acid, fumaric acid, citric acid, malic acid, phosphoric acid, lactic acid, and tartaric acid. Each beverage acidulant has its own taste profiles. The most common, citric acid, has a lemony taste, while acetic acid possesses a familiar vinegar flavour. Also, tartaric acid gives a sharp taste that doesn't last for a long time, while malic acid possesses a sharp taste with a slower build up. Lactic acid has a flavour that lasts and is relatively mild.

Natural foods from which the acidulants are extracted include oranges, tomatoes, apples, lemons, and citrus fruits. Citric acid is derived from citrus fruits, and it is by far the most widely used acid in food and beverage products. Initially, it could only be extracted from citrus fruits, but now, most of it is prepared by fermentation. Around half of all citric acid in food and beverages is used as a beverage acidulant.