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Strategic Analysis of U.S. Food Emulsifiers Markets

Published by: Frost & Sullivan

Published: Mar. 31, 2006



Table of Contents


1. Executive Summary
        1. Market Overview
                1. Introduction
        2. Summary of Major Findings
                1. Opportunities and Forecasts
                2. Competitive Analysis
                3. List of Abbreviations

2. Introduction to the Industry
        1. Industry Structure and Legislation
                1. Introduction
                2. Industry Structure
                3. Regulations and Amendments
        2. Market Dynamics
                1. Acquisitions and Joint Ventures
        3. Industry Challenges and Strategic Recommendations
                1. Industry Challenges
                2. Strategic Recommendations

3. Strategic Analysis of the Total U.S. Food Emulsifiers Market
        1. Market Overview and Definitions
                1. Introduction
                2. Scope of Research
                3. Market Engineering Measurements
                4. Application Analysis
        2. Forecasts and Trends
                1. Market Drivers
                a. Unprecedented Increase in Food Production Drives Growth of Emulsifiers Market
                b. Increasing Low-fat Food Trend Fuels Emulsifier Growth
                c. Increasing Fear of Trans Fats Drives the Use of Emulsifiers as Substitutes
                d. Expansion of Convenience Food Sector Boosts Growth of Emulsifiers
                e. Surplus Bio-diesel Production Facilitates Low Pricing of Emulsifiers
                2. Market Restraints
                a. Advantages Offered by Enzymes Hinders Emulsifier Growth
                b. Food Manufacturers Demand for High-quality Emulsifiers at Lower Prices Limits Profit Margin for Emulsifier Manufacturers
                c. Increasing Energy Cost Impedes Emulsifier Market
                3. Revenue Forecasts
                4. Technology Trends
                5. Pricing Trends
        3. Competitive Analysis
                1. Competitive Structure
                2. Market Share Analysis

4. Strategic Analysis of Food Emulsifiers in Baked food Market
        1. Market Overview and Definitions
                1. Introduction
                2. Market Engineering Measurements
                3. Product Analysis
        2. Forecasts and Trends
                1. Market Drivers
                2. Market Restraints
                3. Revenue Forecasts
        3. Competitive Analysis
                1. Competitive Structure
                2. Major Market Participants

5. Strategic Analysis of Food Emulsifiers in Confectionery Market
        1. Market Overview and Definitions
                1. Introduction
                2. Market Engineering Measurements
                3. Product Analysis
        2. Forecasts and Trends
                1. Market Drivers
                2. Market Restraints
                3. Revenue Forecasts
        3. Competitive Analysis
                1. Competitive Structure
                2. Major Market Participants

6. Strategic Analysis of Food Emulsifiers in Dairy Market
        1. Market Overview and Definitions
                1. Introduction
                2. Market Engineering Measurements
                3. Product Analysis
        2. Forecasts and Trends
                1. Market Drivers
                2. Market Restraints
                3. Revenue Forecasts
        3. Competitive Analysis
                1. Competitive Structure
                2. Major Market Participants

7. Strategic Analysis of Food Emulsifiers in Margarine and Shortening Market
        1. Market Overview and Definitions
                1. Introduction
                2. Market Engineering Measurements
                3. Product Analysis
        2. Forecasts and Trends
                1. Market Drivers
                2. Market Restraints
                3. Revenue Forecasts
        3. Competitive Analysis
                1. Competitive Structure
                2. Major Market Participants

8. Strategic Analysis of Other Emulsifiers Market
        1. Market Overview and Definitions
                1. Introduction
                2. Product Analysis
        2. Forecasts and Trends
                1. Market Drivers
                2. Market Restraints
                3. Revenue Forecasts

9. Frost & Sullivan Award for U.S. Food Emulsifier Market
        1. Frost & Sullivan Awards
                1. Product Innovation Award

10. Database of Key Industry Participants
        1. Key Industry Participants
                1. Manufacturers

11. Appendix
        1. Decision Support Database
                1. Bakery Products Shipment
                2. Confectionery Sales
                3. Processed Food Production
                4. Production of Ice Cream



List of Figures



Chapter 2

  • Total Food Emulsifiers Market: Impact of Top Industry Challenges (U.S.), 2006-2012


Chapter 3

  • Total Food Emulsifiers Market: HLB Value of Common Emulsifiers (U.S.), 2005

  • Total Food Emulsifiers Market: Functions of Emulsifiers Used in Different Applications (U.S.), 2005

  • Total Food Emulsifiers Market: Market Drivers Ranked in Order of Impact (U.S.), 2006-2012

  • Total Food Emulsifiers Market: Market Restraints Ranked in Order of Impact (U.S.), 2006-2012

  • Total Food Emulsifiers Market: Revenue Forecasts (U.S.), 2002-2012

  • Total Food Emulsifiers Market: Company Market Share by Revenues (U.S), 2005


Chapter 4

  • Food Emulsifiers in Baked Food Market: Market Drivers Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Baked Food Market: Market Restraints Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Baked Food Market: Revenue Forecasts (U.S.), 2002-2012


Chapter 5

  • Food Emulsifiers in Confectionery Market: Market Drivers Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Confectionery Market: Market Restraints Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Confectionery Emulsifier Market: Revenue Forecasts (U.S.), 2002-2012


Chapter 6

  • Food Emulsifiers in Dairy Market: Market Drivers Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Dairy Market: Market Restraints Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Dairy Market: Revenue Forecasts (U.S.), 2002-2012


Chapter 7

  • Food Emulsifiers in Margarine and Shortening Market: Market Drivers Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Margarine and Shortening Market: Market Restraints Ranked in Order of Impact (U.S.), 2006-2012

  • Food Emulsifiers in Margarine and Shortening Market: Revenue Forecasts (U.S.), 2002-2012


Chapter 8

  • Other Emulsifiers Market: Market Drivers Ranked in Order of Impact (U.S.), 2006-2012

  • Other Emulsifiers Market: Market Restraints Ranked in Order of Impact (U.S.), 2006-2012

  • Other Emulsifiers Market: Revenue Forecasts (U.S.), 2002-2012

Abstract

Research Overview

This Frost & Sullivan research service titled U.S. Food Emulsifier Markets provides an overview of food emulsifiers along with their different applications such as in baked foods, confectionery, dairy products, margarine, and shortening. The study also provides forecasts, market drivers, restraints, and challenges faced by emulsifier manufacturers.

Market Sectors

Expert Frost & Sullivan analysts thoroughly examine the following market sectors in this research:
  • Foods
Technologies

The following technology is covered in this research:
  • Membrane separation technology
Market Overview

Food Emulsifier Markets in the United States Witness High Degree of Consolidation

Due to the strong domination of global manufacturers, participants in the markets for food emulsifiers are increasingly focusing on establishing a global presence. This has proved tough for certain food emulsifier enterprises due to the pricing pressures exerted by established manufacturers. Of the 40 emulsifier units established across the world, 25 are located in the United States. However, with growing consolidation in the food ingredient industry, the number of participants in the U.S. emulsifier markets is declining. In this scenario, companies need to tackle issues such as shortage of non-genetically modified emulsifiers and competition from the trans fat market. To stay ahead of such competition, U.S. emulsifier manufacturers need to expand their product portfolio into diverse applications, while simultaneously developing novel products.

Encouragingly, food emulsifiers, owing to their functional potential, form an indispensable part of food products such as chilled dairy products, high-priced breads, as well as low-fat spreads that demand organoleptic superiority, stability, improvement in volume, and a longer shelf life. Further, the application of modern food processing techniques is driving the expansion of food production and new product development in diverse segments such as dairy, bakery, confectionery, processed foods, fats, as well as oils, and this is likely to eventually fuel the growth of the U.S. food emulsifiers markets. This trend is likely to continue from 2006-2012.

Increasing Preference for Low-fat Food Kindles Growth of Food Emulsifiers

"The rising consumer demand for low-fat foods has compelled manufacturers to opt for emulsifiers to reduce cholesterol levels as well as tackle health issues such as obesity and heart diseases," notes the analyst. "Emulsifiers derived from fat sources have similar functional properties found in fats such as mouth feel, texture, and flavor, but do not add harmful calories." Emulsifiers have allowed food manufacturers to produce low-fat spread with 10.0 to 40.0 percent fat against the standard proportion of 40.0 to 60.0 percent fat in other foods. Further, emulsifiers help in overcoming concerns pertaining to stability, viscosity, and organoleptic properties encountered with the reduction of fat content.

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