Food Emulsifier Market to Expand at 4.0% CAGR from 2014 to 2021
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Monoglyceride and lecithin were the among the first emulsifiers to be used. They were initially added to margarine but their later extended to bread, cake, and ice cream. Since then, both production and consumption of food emulsifiers has risen consistently.
The report points out reasons for the growth of the food emulsifier market over the past few years. First and foremost, the increasing demand for convenient and packaged foods necessitates the use of food emulsifiers for a longer shelf life of these products. Other than this, the increasing demand for low-fat food to cater to the needs of health-conscious consumers is also driving the food emulsifier market. With an increasing consumption of bakery and confectionery products, the food emulsifier market will vastly benefit. This is because food emulsifiers are essential ingredients to maintain the stability of these products. Product innovation and improvement will also help the growth of the food emulsifier market, adds the report.
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In particular, the emerging economies in Asia Pacific are expected to display double-digit growth in this market. For instance, China has been displaying rapid progress in the food emulsifier market due to the increasing consumption of baked goods with rising westernization.
The report divides the global food emulsifier market on the basis of product, application, and geography. The product segments of this market are lecithin, mono di-glycerides and derivatives, stearoyl lactylates, and sorbitan esters. As per TMR analysts’ findings, mono di-glycerides and derivatives raked in a lion’s share in the global market in 2014. The segment will retain its dominance due to the ever-increasing demand for convenience and packaged food.
The application segments of this market are dairy products, bakery and confectionery products, convenience foods, meat products, and others. Convenience foods were the largest contributor to the market in 2014.
Geography-wise, Asia Pacific was ahead of all other regional segments and held a 34.4% share in the global market in 2014. The region was trailed by Europe with a sizeable 28.6% share in the global food emulsifier market. With consistent demand for low fat food due to health and wellbeing reasons, these regions will contribute significant revenue to the global market.
The report mentions and profiles top players that operate in the global food emulsifier industry. These are CP Kelco U.S. Inc., BASF, Givaudan SA., Sensient Technologies Corporation, Archer-Daniels-Midlands Company, Associated British Foods Plc, Ajinomoto Co., Cargill Inc., and DSM Nutritional Products AG.
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