(Food-Beverage-News.Com, June 13, 2016 ) The report “Food Emulsifiers Market by Type (Mono-, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates & Polyglycerol Esters), Application (Bakery, Confectionery, Convenience & Dairy, Meat), Source (Plant & Animal) & Region - Global Trend & Forecast to 2020” defines and segments the food emulsifiers market with analyses and projections of the market size in terms of value and volume. It also identifies the driving and restraining factors of the market with analyses of the trends, opportunities, restraints, and challenges. The size of the market in key regions such as North America, Europe, Asia-Pacific, and Rest of the World (RoW) has been estimated and projected.
Browse 109 market tables and 58 figures spread through 223 pages and an in-depth TOC on “Food Emulsifiers Market by Type (Mono-, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates & Polyglycerol Esters), Application (Bakery, Confectionery, Convenience & Dairy, Meat), Source (Plant & Animal), & by Region - Global Trend & Forecast to 2020”
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Food emulsifiers market is considered to be one of the fastest growing segments of food additives market due to the growing trend towards reducing fat content in the processed food & beverage products. Emulsifiers are widely used across the globe as these improve the texture, product consistency, aid in blending the ingredients well and provide good taste to the product. The significance of using emulsifiers in various food products is due to having functional properties and numerous benefits associated with its use. An effective use of various emulsifiers such as lecithins, stearoyl lactylates, polyglycerol esters and sucrose esters has largely contributed to growth of the overall market due to the flourishing food & beverage industry.
The food emulsifiers market is driven by the rise in consumption of processed and packaged food products in developed and developing countries. Natural emulsifiers are gaining more popularity in developed economies as the aging population demands minimally processed and natural food products. Another class of health-conscious consumers all around the globe opt low-calorie food products, compelling food & beverage manufacturers to produce products with low calorific content without compromising on quality and taste. Food emulsifiers reduce the fat content in the final food & beverage product and help manufacturers tackle the twin challenges of matching customer’s requirement for low-calorie products and stringent regulations prevailing in the market.
The market for food emulsifiers is projected to grow at a CAGR of 5.5% from 2015 to 2020. In 2014, the European region was the largest market for food emulsifiers, owing to the flourishing processed food & beverage market of the region. Bakery application dominates the market share with more than half of the share in terms of value as well as volume. The high-level penetration of bakery products and usage of emulsifiers in western markets are curtailing the demand growth in Europe and North America. The market for food emulsifiers in the Asia-Pacific region is emerging with substantial opportunities for the bakery, confectionery, and convenience food market.
The report includes development strategies and product portfolios of leading companies such as Archer Daniels Midland Company (U.S.), E. I. du Pont de Nemours and Company (U.S.), Cargill, Incorporated (U.S.), Kerry Group Plc. (Ireland), and Ingredion Incorporated (U.S.). Investments & expansions formed the most preferred strategy, among these key players, to tap new markets globally.
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