Global Food Emulsifiers Market Size, Trends & Analysis - Forecasts to 2026 By Type (Mono & di-glycerides and their derivatives, Lecithin, Sorbitan esters, Polyglycerol esters, Stearoyl lactylates, and Other Types); By Source (Plant source and Animal source); By Application (Bakery Products, Dairy & frozen dessert, Confectionery products, Convenience foods, Meat products, and Other Applications); By Function (Emulsification, Starch complexing, Protein interaction, Aeration and stabilization, Crystal modification, Oil structuring, Lubrication and processing aids); By Region (North America, Europe, Asia Pacific, MEA, and CSA); End-User Landscape, Vendor Landscape, and Company Market Share Analysis & Competitor Analysis
Food Emulsifiers Market Insights
The global food emulsifiers market will grow rapidly between the forecast period (2020-2026). Food Emulsifiers are the ingredients used to enhance the shelf life and volume of the product's coupling with improving its appearance. Emulsifiers are in great demand in products like bakery & confectionery, dairy & frozen dessert, convenience food, and meat-based products. Emulsifiers are known to displace a lot of food additives by shrinking the overall fat content of the product and thereby increase their usage in various processed food items. The primary factor prevailing food emulsifier market is the clear shift of large population from developing nations towards the consumption of unprocessed food to processed food in the last few years. Furthermore, growing awareness of wellness and growing consumption requests of low -fat dietary food is further driving the emulsifier market. The rapid growth of the food and beverage industry along with the changing consumer's preference for, texture, quality, and nutritional value is showing a positive change in the emulsifier business between the forecast period.
However, due to demand for products based on the season leads to fluctuating the raw material cost for the manufacturing of natural emulsifiers which end up reducing industrial profitability on a global scale. Before COVID-19 consumers were ready to pay a higher amount to get a supreme quality of food product and hence the manufactures opted for the best ingredient by keeping in mind the quality. However post COVID-19, now the consumer is more concerned about the quality and hygiene of the product resulting in increasing the cost and hence affecting the demand of the packed food due to both high price and contamination issues. Therefore turned out to be the major restraint issues of the 2020-2020 period.
Food Emulsifiers Market: By Type
By type, the market is analyzed and explained into sorbitan esters, mono & di-glycerides, polyglycerol esters, stearoyl lactylates, lecithin, and sorbitan esters among others. The Mono & di-glycerides segment of emulsifiers is expected to rule the market forecast due to the wide region of application in the food processing industries, especially food and diary-based industries. Stearoyl lactylates segment is the second most favored segment of the food emulsifier market due to the extensive consumption of the product in pancakes, sauces, dietary, snacks based industries.
Food Emulsifiers Market: By Type of Source
Based on source type, the market is bifurcated into animal and plant sources. Plant source emulsifiers are expected to grow at the fastest CAGR in the coming period. The less harmful and more stable properties of the plant source emulsifier are the key factors prevailing in its market over animal-based emulsifiers.
Food Emulsifiers Market: By Application
Given the applications, the market is segregated into meat products, confectionery products, dairy & frozen products, convenience foods, and bakery products among others. The dairy & frozen dessert segment will hold a major share in the coming years. The growing consumption of dairy and frozen products across the globe is boosting the growth of the market. However, increasing innovation in baked products like gluten-free bread with longer shelf life coupling with the demand for fibrous biscuits is further expected to proliferate the bakery sector in the coming years.
Food Emulsifiers Market: By Function
Based on function, the market is explained into oil structuring, lubrication, processing aids.
emulsification, aeration and stabilization, starch complexing, protein interaction, and crystal modification. The emulsification segment dominated the food emulsifier market in 2019 and is expected to rule the market in the coming year. Emulsification is a process in which a system comprises two liquids such as oil and water, which are immiscible under the hydrophobic, electrostatic, or hydrogen bonding forces. The emulsification process holds functional properties that help to improve food structure and make it more popular among various end-user industries, unlike other segments.
Food Emulsifiers Market: Region Analysis
The Asia Pacific region will be the prominent region in the market. Asia- Pacific is growing both in population and industrialization leading to increase income and high consumption of food & beverage products. This high demand further leads to expect to raise the global emulsifier market in the projected year owing to key socio-economic factors.
Europe captured the large industrial chunk followed by North America. Countries like Germany, France are expected to increase industries in a positive aspect in the coming years with the high demand for emulsifiers in the bakery & dairy industries.
Food Emulsifiers Market Share and Competitor Analysis
The key players operating in the market include Tate & Lyle PLC, Archer-Daniels-Midland Company, FoodChem Internationa Corporation, ABF Ingredients(ABITEC Corporation), Cargill, Ingredion Incorporated, DuPont, Palsgaard A/S, RIKEN VITAMIN CO., LTD Kerry Group plc, Corbion N.V., and BASF SE among others
Please note: This is not an exhaustive list of companies profiled in the report.
In June 2020, Cargill launched a new product in China. The product is a plant-based protein brand PlantEver, which is a great chicken alternative for nuggets and beef alternatives for patties.
In February 2020, ABF Ingredients (ABITEC Corporation) launched NUTRI SPERSE MCT GA powder for beverage, food, and powder application. The product is dairy-free and allergen-free. The product is a great choice for improving texture, mouthfeels, and enhance the solubility of a wide range of nutritional products.
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The Global Food Emulsifiers Market has been studied from the year 2017 till 2026. However, the CAGR provided in the report is from the year 2018 to 2026. The research methodology involved three stages: Desk research, Primary research, and Analysis & Output from the entire research process.
The desk research involved a robust background study which meant referring to paid and unpaid databases to understand the market dynamics; mapping contracts from press releases; identifying the key players in the market, studying their product portfolio, competition level, annual reports/SEC filings & investor presentations; and learning the demand and supply side analysis for the Food Emulsifiers Market.
The primary research activity included telephonic conversations with more than 50 tier 1 industry consultants, distributors, and end-use product manufacturers.
Finally, based on the above thorough research process, an in-depth analysis was carried out considering the following aspects: market attractiveness, current & future market trends, market share analysis, SWOT analysis of the companies and customer analytics.
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