size is estimated at $3.7 billion in 2020, projected to grow at a CAGR of 6.3% during the forecast period 2021-2026. Emulsifiers have a wide range of applications, from baking to meat processing. Consumer tastes for consistency, texture, flavor, and nutrition value of victuals are changing, and there is a growing demand for innovative baked goods, especially those that are gluten-free and have a longer shelf life. The growing change in food consumption is expected to drive up overall consumer demand for Food Emulsifiers. Lecithin, Mono-Di-Glycerides & Derivatives, Sorbitan Esters, Stearoyl Lactylates are the most common types of food emulsifiers. Moreover, the Food Emulsifiers industry is growing owing to the growing consumption of processed and functional foods over the years. A food emulsifier is a material that binds immiscible liquids together to provide a consistent texture. Feed emulsifiers increase the kinetic stability of food, making it more stable. Food emulsifiers are used not only to texturize and blend food products, but also to extend the shelf life of processed goods, acting as a food preservative. As a result, food emulsifiers impart consistency and freshness, improve the appearance of food products, and prevent mold growth in those products which is set to drive its market growth.
Key Takeaways
- Food Emulsifiers market growth is being driven by consumer’s increasingly busy lifestyles in both industrialized and developing economies, as well as growing consumer spending on packaged goods.
- Geographically, Europe Food Emulsifiers Market held the largest revenue share of 34% in 2020 owing to the growing customer understanding of natural food additives, combined with increased R&D activity, boost demand for natural emulsifiers in the region. The scope of the Food Emulsifiers Market for various regions will be provided in the final report.
- The Food Emulsifiers Industry is expanding owing to rising perception of the product’s benefits in various applications like in infant formulations in developing economies, which increases the demand for emulsifier.
- The growing demand for specialty ingredients such as preservatives, flavors, sweeteners, enzymes, cultures are being widely used in the food & beverage sector and is also expected to push the Food Emulsifiers industry during the forecast period 2021-2026.
Food Emulsifiers Market Segment Analysis – By Product Type:
Based on Product Type, Mono-Di-Glycerides & Derivatives Segment accounted for the largest revenue market share in 2020. In an aqueous climate, mono-di-glycerides are mainly used as emulsifiers in food products and can shape a variety of self-assembly structures. It can be esterified with a wide range of organic acids to create surfactants with various functional properties. The base-catalysed interesterification of a triglyceride with glycerol results in mono-glycerides and di-glycerides. The addition of mono- di-glycerides extends the shelf life of baked goods, increases softness, and extends the crumb softness. These are used to emulsify ingredients and have crystal modification in margarines and spreads. Citric acid esters of mono-glycerides can help increase fat distribution and emulsification in meats and sausages, thereby, driving the Food Emulsifiers Industry. Lecithin segment is anticipated to grow with the fastest CAGR of 6.4% in the forecast period 2021-2026. Lecithin, which is derived from natural sources such as egg yolk and soy, is widely used as an emulsifier in baking products, salad dressings, and ice creams. Rising demand for natural products would encourage the use of lecithin in the nutrition industry, potentially propelling the emulsifying agent are expected to drive segment growth.
Food Emulsifiers Market Segment Analysis – By Application:
Based on Application, Bakery & Confectionery accounted for the largest revenue market share in 2020 owing to the demand for innovative baked goods, gluten-free and have a longer shelf life. Another trending feature of the lecithin food emulsifiers market is rising customer demand for nutritious and fibrous biscuits. In the forecast era, these scenarios are likely to increase the use of natural ingredients, including Sorbitan Esters emulsifiers. GMO Soya Lecithin is widely used as an emulsifier in chocolate and confectionery, as well as coatings for spatter protection, crystallization prevention, and other applications. As an anti-caking, pan release, and moisturizing agent in baked goods such as casseroles, bread, cakes, and cookie dough driving the Food Emulsifiers Industry. Convenience Food is projected to witness the fastest CAGR of 6.9% during the forecast period 2021-2026 owing to raising consumer spending on packaged or convenience foods.
Food Emulsifiers Market Segment Analysis – By Geography:
Based on Geography, Europe Food Emulsifiers Market accounted for the 34% revenue share in 2020. This is mostly owing to increased consumption of healthy lifestyle items, confectionery, and natural ingredient products. The growth of the confectionery ingredients market has been aided by excessive consumption of confectionery products in this area, as well as increasing demand for a healthy lifestyle. Furthermore, as consumers demand more information about the ingredients in their food, the demand for clean-label food additives such as lecithin and Sorbitan Esters emulsifiers is expected to grow, accelerating Food Emulsifiers Industry expansion across the region. Asia-Pacific is predicted to be the fastest growing region during the forecast period 2021- 2026 as the manufacturers in this region are focusing on developing the benchmark product in the range of better self-life.
Food Emulsifiers Market - Drivers
The Growing Demand for Ultra-Processed Foods:
The demand for food emulsifiers is expanding owing to changing food consumption patterns from unprocessed foods to processed and ultra-processed foods. Food and drink items that have undergone specific forms of food processing, typically by transnational and other food companies, are known as ultra-processed foods. Since these foods are engineered to be easy, eatable on the go, and appealing to the customer, there has been a rapid change in food consumption patterns from unprocessed to ultra-processed foods. Processed food is a food that has undergone a series of mechanical or chemical processes in order to alter or maintain it driving the Food Emulsifiers Industry. Sedentary lifestyles are on the rise, which has led to an increase in the prevalence of lifestyle disorders and chronic illnesses.
Food Emulsifiers Market - Challenges
Excess Use Of Emulsifiers Leads To Health Risk:
Many organic or non-GMO processed foods are thought to impact gut microbiota, which may lead to metabolic syndrome and elevated health risks. As a result of their harmful health effects, many countries have banned the use of these toxic emulsifiers in food applications. As a result, the negative effects of emulsifiers on human health are expected to pose a significant challenge to Food Emulsifiers Market’s growth in the upcoming years.
Food Emulsifiers Market - Landscape:
The Food Emulsifiers Market's main strategies include product launches, mergers and acquisitions, joint ventures, and regional expansion. Food Emulsifiers Market top 10 companies are Kerry Group, Archer Daniels Midland Company, BASF SE, Belde, Cargill Inc., Danisco A/S, Lonza Group, Lubrizol Corporation, Solvay SA, and Stepan Company.
Acquisitions/Product Launches:
- In February 2021, Solvay launched Eugenol Synth, a scent breakthrough with olfactory properties similar to cloves. For applications where natural origin is not required, the new high purity synthetic eugenol can provide a reliable alternative to help meet Flavors & Fragrance (F&F) market demand.
