Market Insights
The global Food Emulsifiers Market Size is likely to grow at a healthy CAGR between 2016- 2021, according to the latest Market Research Future (MRFR) report. Food emulsifiers, simply put, are used to offer smoothness and stabilize emulsions in various food and beverage production processes. These help to augment their functions and quality as emulsifying agents and are also used to manufacture an array of food products such as spaghetti, fresh noodles, macaroni, and instant noodles as food emulsifiers offer smoothness and elasticity to these products.
Various factors are adding to the global Food Emulsifiers Market Size share. Such factors, as per the new MRFR report, include growing demand for trans-fat products that have emulsifiers to reduce the fat content and calories, increasing use in bakery and confectionery products, growing frozen food and processed industry, and the rising awareness of the different emulsifiers types among consumers. Additional factors adding market growth include rising research activities for health benefits, development of new food emulsifiers for low-fat food products, rapid industrialization of food & beverage sector, and changing preferences of consumers regarding the nutrition value, taste, texture, and quality of victuals. Besides, consumers' rising interest in the texture and appearance of foods, increasing use of food emulsifiers in different food applications like convenience foods and processed foods manufacturing industries, increasing use of food emulsifiers in personal care products and cosmetics industry, and burgeoning demand for seafood and processed meat.
On the contrary, high investment price for research and development activities may limit the global Food Emulsifiers Market Size growth over the forecast period.
Key Players
Eminent players profiled in the global Food Emulsifiers Market Size report include BASF SE (Germany), Beldem (Belgium), Dow Corning Corporation (U.S.), Archer Daniels Midland Company (U.S.), Riken Vitamin Co., Ltd. (Japan), Cargill Inc. (U.S.), and Danisco A/S (Denmark). Industry players have incorporated several strategies such as mergers, acquisitions, joint ventures and collaborations, partnerships, contracts, new product launches, and R&D to stay ahead in the competition.
Market Segmentation:
The MRFR report offers an inclusive segmental analysis of the global Food Emulsifiers Market Size based on sources, type, and application.
By sources, the global Food Emulsifiers Market Size is segmented into synthetic, animal source, and plant source.
By type, the global Food Emulsifiers Market Size is segmented into anionic emulsifiers, polyhydric emulsifiers, sorbitan derivatives, monoglycerides, lecithin, and others. Of these, the monoglycerides segment will lead the market over the forecast period.
By application, the global Food Emulsifiers Market Size is segmented into infant formula, margarine and spreads, poultry and fish, processed meat, confectionery, bakery, and others. Of these, bakery and confectionery will dominate the market over the forecast period for the burgeoning demand for innovative products that have a longer shelf life and are gluten-free.
Access Report @ https://www.marketresearchfuture.com/reports/food-emulsifiers-market-2558
Regional Analysis
Based on the region, the global Food Emulsifiers Market Size report covers the recent trends and growth opportunities across Europe, the Americas, the Asia Pacific (APAC), and the Middle East and Africa (MEA). Of these, Europe will spearhead the market over the forecast period for the burgeoning demand for convenient and innovative products.
The global Food Emulsifiers Market Size in North America is predicted to have the second-largest share over the forecast period for increasing demand for processed foods, a busy lifestyle, and high living standards.
The global Food Emulsifiers Market Size in the APAC region is predicted to grow at the fastest pace over the forecast period. Factors boosting the market growth include rising demand for frozen meat products in China, a wide consumer base in developing and developed countries, and industrialization of the food and beverage sector.
The global Food Emulsifiers Market Size in the MEA is predicted to have a steady growth over the forecast period.
NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.
Global Food Emulsifiers MarketThe GMI Research predicts that the Food Emulsifiers Market will witness an escalation in demand over the forecast period.
This is mainly due to their aggravating demand for specialty food ingredients across several applications, their assistance to sustain the food quality and restrict contamination.Introduction of the Food Emulsifiers MarketFood emulsifiers refer to the organic or chemical substances used to merge ingredients that cannot be mixed together, like water and oil.
Thus, the remarkable drift of consumers towards processed food products like frozen & packaged meals, convenience items, and processed fish & meat is stimulating the market growth.
In addition, the accelerating per capita income of the consumers and the persistent tendency of clean labels concerned with the ingredients and additives added at the time of processing victuals have raised the market demand.Furthermore, the norms passed by various managerial associations as the FDA concerned with the acceptance of emulsifiers owing to their safe and innocuous nature has paved the way for market growth.
However, as per the market research, health issues concerned with their consumption will curb the market demand due to the changing behavior of consumers post coronavirus towards healthier food options.
Additionally, the inadequate extrication and accumulated cost related to the extraction from natural resources will negatively impact the food emulsifier’s market share.Type Segment DriversBased on the type, mono- & di-glycerides and their derivatives are projected to hold a major share over the forecast period.
The global food emulsifiers market size is projected to reach USD 3.82 billion by 2025 owing to the changing lifestyles as a result of relocation to cities away from home and an increasing number of working women.
The multi-functionality of emulsifiers to bind water & oil, improve processing tolerance & efficiency, enhance shelf life and contribute to consistent & high-quality food products makes it a preferred choice as a food additive.Request a sample copy of this report: https://www.adroitmarketresearch.com/contacts/request-sample/517Stearoyl lactylates are anticipated to be the fastest growing segment among the major food emulsifiers market types by 2025, growing at a volume CAGR of 6.5% over the forecast period.
This is attributed to their widespread application in baked goods, cereals, sugar confectionaries, powdered beverage mixes, dehydrated potatoes, snack dips, sauces, gravies, dietetic foods, minced & diced canned meats and pet food among others.
Increasing demand for innovative gluten-free baked products with improved shelf-life have escalated the growth of this segment.
Consumer tastes are becoming increasingly sophisticated and this is reflected in the strong demand for bakery products, pastries and chocolate.
The initiatives taken by the government to improve the food processing sector is expected to act as a catalyst in the growth of the global food emulsifiers market size during the forecast period.The nature of the global food emulsifiers market is fragmented and highly competitive due to the presence of a large number of established players.
Industry InsightsThe global Food Emulsifiers Market was valued at a revenue of USD 4.36 billion in the year 2015.
Rapid industrialization of the food & beverage sector in Asia Pacific is another significant driver of the food emulsifiers market demand.
It supplies mono and di-glycerides under the Drewmulse brand, that helps in emulsification and stabilization of food and nutrition systems.Product InsightsIn terms of revenue, mono-, di-glycerides and derivatives held the highest share of the global industry in 2015.
These products are fatty acid esters that are derived from glycerin.
Owing to, to their huge consumption in bakery processing applications, this product category is likely to increase at a CAGR 4.3% in terms of revenue, by the end of 2025.Stearoyl lactylates is another major segment, which is likely to offer favorable growth opportunities during the forecast period.
Confectionery & bakery held the highest revenue share of 59.4% of the total industry in 2015.The bakery sector is driven by demand of innovative baked products, mainly which offer longer shelf life and are gluten-free.
