Global Nanoemulsion in Food & Beverage Market Future Demand, Challenges, Top Companies and Forecast 2030

Inkwood Research estimates that the Global Nanoemulsion in Food & Beverage Market is projected to evolve at a CAGR of 11.86% in terms of revenue during the forecast period, 2019-2028.
"Browse 27 Market Data Tables and 38 Figures spread over 120 Pages, along with an in-depth TOC on the Global Nanoemulsion in Food & Beverage Market Forecast 2019-2028."

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Nanoemulsions are the most conventional form of emulsions used in the food industry. They are found in varied products, including mayonnaise dips, desserts, beverages, and milk. Nanoemulsifier merges aqueous and oily phases of an emulsion in a stable and homogeneous preparation. Emulsifiers are added to enhance product stability of food items, and therefore result in increased shelf life.

Increasing Demand for Nanoemulsion Technology in the Food & Beverage Industry
Nanoemulsions are utilized to enhance encapsulation, digestibility, and bioavailability. The application of nanoemulsion technology was restricted to pharmaceuticals and cosmetics. Technological advancements have now enabled its use in the food industry. Emulsifiers like amphiphilic polysaccharides, small molecule surfactants, phospholipids, amphiphilic proteins, etc. are used in the food industry to formulate nanoemulsions. They are utilized for reducing viscosity in chocolates. This aids in reducing the use of cocoa butter, thereby resulting in lowered expenses and calories. They are further used to improve aeration and enable faster whipping rate of the cake batter. The encapsulation of lipophilic components is one of the most important applications of nanoemulsions in the food industry. The nanoemulsion technology also aids in the production of probiotics. Such advantages offered by nanoemulsions in the food & beverage industry are set to influence the global market growth.
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Beverages set to Lead & Dominate the Application Segment by 2028
Soft drinks are consumed on a large scale across the globe. These contain a variety of hydrophobic components like weighting agents, clouding agents, oil-soluble antimicrobials, oil-soluble vitamins, nutraceuticals, etc. Increased awareness of a healthy and balanced lifestyle has shifted the preference of consumers to fruit-based/vegetable-based beverages. Fruits and vegetables contain minerals and vitamins that impact the physiological processes, reducing the risk of certain diseases, thereby enhancing overall health. There is also an increasing demand for newer tastes in beverages. Thus, the enhancement of beverages, using healthy ingredients and flavors, finds potential opportunities for the development of new naturally available nanoemulsifiers.

Asia Pacific to acquire Prominent Growth Prospects by 2028
The developing countries of the region, like India and South Korea, encompass a growing number of manufacturing plants, which is set to increase the demand for nanoemulsifiers. Some of the finest food manufactures of the world are headquartered in Japan, one of the leading economies in the region. China, too leads in the region, given the rising number of food & beverage manufacturers and increasing government investment in the country. Moreover, many developed countries in the region are adopting innovative techniques for food emulsification. Such factors are set to augment the Asia Pacific nanoemulsion in food & beverage market.
The leading companies of the market are undertaking strategies like partnerships, expansions, acquisitions, and new product launches. There is no need for a robust competitive strategy as such, since the end-user industries and ingredient manufacturers have direct supplier relationship. Some of the eminent companies in the market include, Unilever Group, DuPont Nutrition & Biosciences, The Kraft Heinz Company (Heinz), Aquanova AG, Nestle SA, etc.

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GLOBAL FOOD EMULSIFIER MARKET

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