Food Emulsifiers Market in Americas, APAC and EMEA Region 2017 to 2021

MarketResearchNest.com adds “Global Food Emulsifiers Market 2017-2021” new report to its research database. The report spread across 66 pages with table and figures in it.

Research analysts forecast the global food emulsifiers market to grow at a CAGR of 5.12% during the period 2017-2021.

About Food Emulsifiers
Food emulsifiers are ingredients with chemical composition with two ends, one end is oily while the other end is water. This property makes an oil and water suspension which is a homogeneous liquid majorly used as a food binding agent. An emulsifier contains a water-loving hydrophilic end and an oil-loving hydrophobic end. The hydrophilic end is engaged in an aqueous environment and the hydrophobic to that of an oil environment, as shown in the above exhibit.

Covered in this report
The report covers the present scenario and the growth prospects of the global food emulsifiers market for 2017-2021. To calculate the market size, the report considers the revenue generated from the sales of food emulsifiers in the key geographical regions, namely the Americas, APAC, and EMEA.

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The market is divided into the following segments based on geography:
• Americas
• APAC
• EMEA

Technavio's report, Global Food Emulsifiers Market 2017-2021, has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market.

Technavio recognizes the following companies as the key players in the global food emulsifiers market: Archer Daniels Midland, Cargill, DuPont, Kerry Group, and Palsgaard.

Other Prominent Vendors in the market are: Belden, Corbion, DSM, Ingredion Incorporated, Lonza, and RIKEN VITAMIN Co.

Commenting on the report, an analyst from Research team said: “One trend in the market is new product development. Increased consumption of processed and convenience foods has led to new formulations of emulsifiers by leading manufacturers. For instance, in November 2016, the UK-based food emulsifier manufacturer: Thew Arnott launched a new product portfolio of palm-free emulsifiers specially developed by its Spanish partner: Lasenor.”

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According to the report, one driver in the market is growing demand from bakery and confectionery industries. When producing baked goods, quality must be uniform. To achieve this, it is important that the dough is stabilized before baking. This step is done so that the dough should not collapse, if there are vibrations during transportation, mechanical strain, or longer resting time. The flour quality must also be of decisive importance. Bakery and confectionery product manufacturers tend to use emulsifiers in most of the products to achieve viscosity. This avoids the damage of products during handling.

Further, the report states that one challenge in the market is rise in demand for enzyme as a substitute for emulsifier. Both enzymes and emulsifiers are used in the bakery industry as stalling agents. Owing to good technical advances in enzyme manufacturing, results have proven that enzymes are an ideal alternative to emulsifiers, thereby, posing a major threat to the global food emulsifiers market. Baking enzymes such as transglutaminase and lipases are being used extensively in the baking industry. Enzymes form a network of gluten proteins and enhance the stability and consistency of the baking dough.

The study was conducted using an objective combination of primary and secondary information including inputs from key participants in the industry. The report contains a comprehensive market and vendor landscape in addition to a SWOT analysis of the key vendors.

Key questions answered in this report: What will the market size be in 2021 and what will the growth rate be; What are the key market trends; What is driving this market; What are the challenges to market growth; Who are the key vendors in this market space; What are the market opportunities and threats faced by the key vendors; What are the strengths and weaknesses of the key vendors;

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