Global Food Emulsifiers Market 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.
Technavio’s analysts forecast the global food emulsifiers market to grow at a CAGR of 5.12% during the period 2017-2021.
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.
The market is divided into the following segments based on geography:
Technavio Announces the Publication of its Research Report – Global Food Emulsifiers Market 2017-2021
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 Technavio’s 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.”
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.
Archer Daniels Midland, Cargill, DuPont, Kerry Group, Palsgaard, Belden, Corbion, DSM, Ingredion Incorporated, Lonza, and RIKEN VITAMIN Co.
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