The global food emulsifiers market size reached US$ 3.6 Billion in 2022. Looking forward, IMARC Group expects the market to reach US$ 4.8 Billion by 2028, exhibiting a growth rate (CAGR) of 4.9% during 2023-2028.
Food emulsifiers, or emulgent, refers to surface-active chemical additives that are extensively employed as binding agent to combine ingredients and maintain product quality. They include lecithin, stearoyl, lactylates, polyglycerol, and sucrose ester as common ingredients sourced from various synthetic and natural sources, such as plants and animals. Food emulsifiers reduce stickiness, control crystallization, prevent condiments separation, hold food particles, avoid tension at the oil-water interface, condition dough, and increase the whip-ability of batters. Based on these properties, food emulsifiers are used to maintain the texture and flavor, extend the shelf-life of several frozen items, and soften the surface layer of baked goods. At present, they are commercially available in different chemical composites, including non-ionic and cationic.
Food Emulsifiers Market Trends:
The extensive consumption of baked items and ready-to-eat (RTE) meals have facilitated the widespread adoption of food emulsifiers in the food and beverage (F&B) sector, which is mainly driving the market growth. The additive enhances the quality of various products, including mayonnaise, salad dressings, dairy, and meat items. This is further influenced by evolving consumer preferences and the growing awareness regarding the benefits of using food emulsifiers. In line with this, the rising need for natural food emulsifiers has inclined manufacturers to introduce non-PHO product variants, such as gellan gum, carrageenan, and polysorbates, which is acting as another growth-inducing factor. Additionally, the extensive utilization of food emulsifiers in the pharmaceutical industry to inhibit flocculation, creaming, and coalescence is contributing to the market growth. Moreover, the rising uptake of hydrolysis, cold gelatinization, dissolution-precipitation, encapsulation, and sedimentation to manufacture starch-based emulsifiers is impelling the market growth. Apart from this, ongoing approval of stabilizing agents by the food and drug administration (FDA) and strategic collaborations amongst key players are creating a positive outlook for the market.
Key Market Segmentation:
IMARC Group provides an analysis of the key trends in each sub-segment of the global food emulsifiers market report, along with forecasts at the global, regional and country level from 2023-2028. Our report has categorized the market based on type, application and source.
Breakup by Type:
- Mono and di-glycerides and their Derivatives
- Sorbitan Ester
- Polyglycerol Ester
Breakup by Application:
- Confectionary Products
- Bakery Products
- Dairy and Frozen Desserts
- Meat Products
Breakup by Source:
- Plant Source
- Animal Source
Breakup by Region:
- North America
- South Korea
- United Kingdom
- Latin America
- Middle East and Africa
The competitive landscape of the industry has also been examined along with the profiles of the key players being 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.
|Base Year of the Analysis
||Type, Application, Source, Region
|| Asia Pacific, Europe, North America, Latin America, Middle East and Africa
||United States, Canada, Germany, France, United Kingdom, Italy, Spain, Russia, China, Japan, India, South Korea, Australia, Indonesia, Brazil, Mexico
||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.
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