The latest research study “Food Emulsifiers Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2022-2027” by IMARC Group, finds that the global food emulsifiers market size reached US$ 3.38 Billion in 2021. Looking forward, IMARC Group expects the market to reach US$ 4.6 Billion by 2027, exhibiting a growth rate (CAGR) of 5.10% during 2022-2027.
Food emulsifiers represent surface-active chemical additives that are employed as a binding agent to combine ingredients and preserve product quality. They are of various types, including lecithin, sorbitan ester, polyglycerol ester, mono and di-glycerides, etc. These food emulsifiers lower stickiness, hold food particles, control crystallization, prevent condiments separation, avoid tension at the oil-water interface, increase the whip-ability of batters, etc. They prove highly effective in maintaining the food texture and flavor, extending the shelf-life of several frozen items, and softening the surface layer of baked goods. Consequently, food emulsifiers find widespread applications in confectionery and bakery products, dairy and frozen desserts, meat products, etc.
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Note: We are regularly tracking the direct effect of COVID-19 on the market, along with the indirect influence of associated industries. These observations will be integrated into the report.
Food Emulsifiers Market Trends and Drivers:
The expanding consumption of ready-to-eat (RTE) meals and baked items across the globe is primarily driving the food emulsifiers market. Besides this, the introduction of non-PHO product variants by the leading manufacturers, such as gellan gum, carrageenan, polysorbates, etc., on account of the elevating need for natural food emulsifiers, is also positively influencing the global market. Moreover, the growing product usage in the pharmaceutical segment to inhibit creaming, flocculation, and coalescence of some medicines is acting as another significant growth-inducing factor. Apart from this, the escalating uptake of hydrolysis, dissolution-precipitation, cold gelatinization, encapsulation, and sedimentation to produce starch-based emulsifiers is further stimulating the market growth. In addition to this, the growing strategic collaborations among key manufacturers to improve their product base and the rising approval of stabilizing agents by the food and drug administration (FDA) are expected to augment the food emulsifiers market over the forecasted period.
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Food Emulsifiers Market 2022-2027 Analysis and Segmentation:
Competitive Landscape:
The competitive landscape of the market has been studied in the report with the detailed profiles of the key players operating in the market.
Adani Wilmar Ltd., Archer Daniels Midland Company, BASF SE, Cargill Incorporated, Corbion, Dupont Nutrition And Biosciences, Ingredion Incorporated, Kerry Group Plc., Lasenor Emul SL, Palsgaard A/S and Riken Vitamin Co. Ltd.
The report has segmented the market on the basis of type, application and source.
Breakup by Type:
- Mono and di-glycerides and their Derivatives
- Lecithin
- Sorbitan Ester
- Polyglycerol Ester
- Others
Breakup by Application:
- Confectionary Products
- Bakery Products
- Dairy and Frozen Desserts
- Meat Products
- Others
Breakup by Source:
- Plant Source
- Animal Source
Breakup by Region:
- North America: (United States, Canada)
- Asia Pacific: (China, Japan, India, South Korea, Australia, Indonesia, Others)
- Europe: (Germany, France, United Kingdom, Italy, Spain, Russia, Others)
- Latin America: (Brazil, Mexico, Others)
- Middle East and Africa
Key highlights of the report:
- Market Performance (2016-2021)
- Market Outlook (2022- 2027)
- Porter’s Five Forces Analysis
- Market Drivers and Success Factors
- SWOT Analysis
- Value Chain
- Comprehensive Mapping of the Competitive Landscape
If you need specific information that is not currently within the scope of the report, we can provide it to you as a part of the customization.
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