Food Emulsifiers Market - Forecast(2023 - 2028)

Food Emulsifiers Market Overview

The Food Emulsifiers Market size is estimated to reach $4.14 billion by 2027. Furthermore, it is poised to grow at a CAGR of 4.70% over the forecast period of 2022-2027. Food emulsifiers contain a large number of chemical additives that motivate the suspension of one liquid in another. Lecithins are also used as emulsifying agents as it is found in egg yolk. Emulsifiers is largely used in food production processes. It is used in many applications including bakery, confectionery, dairy & frozen desserts to meal solutions, snacks and oils & fats. In the food industry, the process of creating new products involves combining all the important ingredients. So, big restaurants like Dominos, Pizza Hut, Subway etc. make their own sauces with the help of emulsification process. Emulsifier helps to reduce the water spattering in food preparation and cooking. In baking industry, lecithin is widely used as it helps to prevent high cholesterol levels and improves nerve, brain, and muscle function. The demand of emulsion technology increases in food industry as many food products involved in an emulsified form, such as dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the health of consumers, sustainability, and safety of foods in an attempt to address some of the bad effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns so, the use of advanced emulsion technologies increases in order to address these concerns. Tripotassium phosphate and datem is also a kind of food emulsifiers that are used in food industry as it is found in various commercially prepared products.

The robust growth of food emulsifiers in various application such as dairy, frozen products, bakery & confectionery, convenience food, and many more are some of the factors driving the Food Emulsifiers Industry forward in the projected period of 2022-2027.

Report Coverage

The report: “Food Emulsifiers Market Forecast (2022-2027)", by Industry ARC covers an in-depth analysis of the following segments of the Food Emulsifiers Market.

Key Takeaways

• Geographically, North America held a dominant market share in the year 2021. It is owing to the excessive intake of processed and ready to eat foods. In U.S., the consumption of processed foods increased over the past two decades. So, the consumption of processed food increased by 53% in U.S. as the intake of ready-to-eat or heat meals, like frozen dinners, increased the most. Thus, the demand of food emulsifiers also growing.
• The robust growth in the food emulsifiers application such as dairy & frozen products, convenience foods, bakery etc. are some of the factors driving the Food Emulsifiers Market. However, stringent government regulation for the safety of food are some of the factors impeding the market growth.
• A detailed analysis of strengths, weaknesses, opportunities, and threats will be provided in the Food Emulsifiers Market Report.

Food Emulsifiers Market- Geography (%) for 2021.

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Food Emulsifiers Market Segmentation Analysis- By Product Type

The Food Emulsifiers Market based on type can be further segmented into Lecithin, Mono-Di-Glycerides & Derivatives, Sorbitan Esters, Stearoyl Lactylates, and Others. Mono-Di-Glycerides & Derivatives held a dominant market share in the year 2021. Mono-Di-Glycerides & Derivatives are used in wide variety of food categories, primarily as emulsifiers. In baking industry, Mono-Di-Glycerides & Derivatives is mostly used as it helps to make a smooth texture when baked as well as provides more stable frosting. Recently, the sales of baked goods in United Stated increased at a rate of 24% which further surging the use of monodiglycerides in the bakery industry.

However, Lecithin is estimated to be the fastest-growing, with a CAGR of 5.4% over the forecast period of 2022-2027. In bakery industry, lecithin is a widely used emulsifier which is added to bakery products, margarine, cakes, cookies and chocolate. Lecithin reduce the use of eggs and fat in cookies, biscuits and helps in reducing high cholesterol level. In bread, lecithin improves the extensibility of the gluten network, thus forming doughs more stable during fermentation and easy to process. Recently, about 130 million are consciousness about health and prefer food that contains less cholesterol level. So, manufacturers are using more lecithin for making baked goods, thus the consumption of bakery products also increases which further enhancing the use of food emulsifiers.

Food Emulsifiers Market Segmentation Analysis- By Application

The Food Emulsifiers Market based on Application can be further segmented into Dairy & Frozen Products, Bakery & Confectionery, Convenience food, and Others. Bakery & Confectionery held a dominant market share in the year 2021. The demand of food emulsifiers increases in bakery industry owing to growing consumption of baked goods among population. Recently, in food industry, 400 million pounds of emulsifiers were used. Also, 50% of the total food emulsifier market accounts for bakery industry where the growth of emulsifiers involve in baking industry increased by 3% per year. In bakery industry, the demand of food additives increases in order to maintain the quality, taste and freshness of products which further surging the use of Food Emulsifiers Market.

However, Convenience food is estimated to be the fastest-growing, with a CAGR of 5.7% over the forecast period of 2022-2027. Recently, the consumption of ready to eat products rising as individuals are increasingly lacking time to cook in the home so consumers spend more on convenience foods as it is ready to serve and time consuming. In America, 90% of consumers intake convenience foods so, manufacturers are focusing on investing technologies to increase the production of convenience foods therefore, rising the demand of food emulsifiers to make convenience foods.

Food Emulsifiers Market Segmentation Analysis- By Geography

The Food Emulsifiers Market based on Geography can be further segmented into North America, Europe, Asia-Pacific, South America, and the Rest of the World. North America held a dominant Food Emulsifiers Market share of 48% in the year 2021 as compared to the other counterparts. It is owing to the robust demand of bakery products, convenience foods and frozen foods. The demand for convenience foods is growing rapidly owing to the changes in social and economical patterns, changes in meal pattern and existing food habit, desire to taste new products. So, the consumption of processed food increased by 53% in U.S. as the intake of ready-to-eat or heat meals, like frozen dinners, increased the most. This factor rising the usage of food additives in order to enhance the taste, structure and quality of foods. In U.S., more than 50,000 metric tons of emulsifiers are produced and sold that growing the use of emulsifiers in food industry. Sales in the United States are estimated to be 225–275 million USD in 2020.

Food Emulsifiers Market Drivers

Growing consumption of processed foods and convenience foods have readily aided the market growth.

Recently, the availability of processed foods increases through various retail channels that increases the consumption of processed foods. Food emulsifiers play a vital role in food & beverage production processes as it helps to improve smoothness and stabilize emulsions. For manufacturing, instant noodles, macaroni, fresh noodles, spaghetti etc, the usage of food emulsifiers increases. Food manufacturers are increasingly focused with implementing greater automation in the manufacturing process. Increasing use of automation and technology advancement are increasing productivity in the food manufacturing industry that resulting the rise consuming processed food. The growing demand of convenience foods forced global manufacturers to increase capacity at the plant. In 2020, the value of U.S. processed food exports to the world was $6.7 billion where Canada and Mexico remain the top two markets, accounting for 42 percent of total exports.

Rising growth in bakery Sector have readily aided the market growth.

The coronavirus pandemic has led to rise cravings among consumers so, the consumption of baked goods increases. About 28% of Americans are eating more baked goods during pandemic. During pandemic, the consumption of biscuits and cookies increases at a rate of 86%. During the lockdown, the consumption rate has been on an all-time hike which has proven to be a relief for the bakery industry. Post-pandemic demand for bakery products consumed did not reduced as manufacturers continued to witness a significant rise in demand. Among the bakery products, about 33% of total processed products are comprised of biscuits. Recently, 79% of the biscuits are manufactured by small scale sector consisting of both factory and non-factory units. So, the rising growth in bakery sector surge the demand of food emulsifiers.

Food Emulsifiers Market Challenges

Stringent government regulation for the safety of food are some of the factors impeding the market growth.

Recently, governments are focusing on imposing more strict standards of food production that pushing manufacturers to focus more on the safety of foods. The U.S. Food and Drug Administration (FDA) focusing on specific guidelines with regards to food labelling, which requires proper information on ingredients used in food. Food emulsifiers are required to be approved by appropriate authorities and organizations and during this process the time required to make food increases which further impeding the market growth.

Food Emulsifiers Market Industry Outlook

Product launches, mergers and acquisitions, joint ventures, and geographical expansions are key strategies adopted by players in the Food Emulsifiers Market. Food Emulsifiers top 10 companies are-

1. Kerry Group,
2. Archer Daniels Midland Company,
3. BASF SE,
4. Belde,
5. Cargill Inc.,
6. Danisco A/S,
7. Lonza Group,
8. Lubrizol Corporation,
9. Solvay SA,
10. Stepan Company

Recent Developments

• In May 2021, Titanium Dioxide would not be considered “safe” when being used as a food additive. EFSA took out the said amendment, as per a request by European Commission in March 2020. Titanium dioxide is used as a food color (E171) and, as with all food colors, its technological function is to make food more visually appealing, to give color to food that would otherwise be colorless, or to restore the original appearance of food. Titanium dioxide is also present in cosmetics, paints, and medicines.
• In February 2020, DuPont launched new emulsifiers solutions to help the bakery industry to meet consumer demand. Emulsifier solutions allow bakers to capitalise on the growing demand for clean labels by increasing productivity, flexibility and time to market. The product launch come under the names of DuPont POWERBake 6000 and 7000 enzyme series. The new POWERBake® series were specifically formulated to help create an optimized, cleaner label product while maintaining quality. 
• In December 2020, RPM International Inc. announced that its Mantrose Haeuser Co. Inc arm acquired Profile Food Ingredients, which is a manufacturer of stabilizer and emulsifier blends. Headquartered in Elgin, Illinois, Profile Food Ingredients has annual net sales of approximately $25 million. The said company offers a wide range of specialty products which have been used across various applications such as beverages-confections-nutraceuticals, and various others.

Relevant Titles

Bakery Product Market- Forecast (2022-2027)
Report Code- FBR 10569

Food Additives Market- Forecast (2022-2027)
Report Code- FBR 96740

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