Emulsifiers Market Intelligence

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Are you looking for answers on Emulsifiers category?

  • What are the key trends in Emulsifiers category?
  • Am I paying the right price?
  • Am I working with the right supplier?
  • What are the major challenges and risks in Emulsifiers industry?
  • How is Emulsifiers industry performing?

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Report Coverage

  • Value Chain for Synthetic Emulsifiers
  • Global Demand Analysis - Class and Type of Food Emulsifiers
  • Global Trade Dynamics – Lecithin
  • Lecithin Pricing Analysis – Argentina
  • Lecithin Pricing Analysis - The Netherlands

Market Size

CAGR

5.5 Percent

Market Size North America

$1.05 Bn

Market Size Europe

$0.98 Bn

Market Size Asia Pacific

$0.84 Bn

Table of contents

  1. Emulsifiers Executive Summary
  2. Global Market Overview
  3. Contract Structures

 

  1. Emulsifiers Market Analysis
  2. Value Chains for Synthetic and Natural Emulsifiers
  3. Global Market Outlook
  4. - Global Supply
  5. - Demand Analysis
  6. - Global Demand Analysis
  7. - Global Lecithin Trade Dynamics
  8. Pricing Analysis for Argentina and the Netherlands

 

  1. Emulsifiers Industry Analysis
  2. Industry Outlook (US, Europe, and Asia)
  3. - Porter's Five Forces Analysis
  4. - Market Drivers for Innovations in the Emulsifier Industry
  5. - Innovations

 

  1. Global Supplier Market
  2. Profiling of Major Suppliers of Emulsifiers
  3. - DuPont - Danisco - Palsgaard
  4. - Riken Vitamin Co. Ltd
  5. - Cargill Inc. - Beldem (Puratos Group)
  6. - Adani Wilmar Ltd.
  7. - Estelle Chemicals Pvt. Ltd.
  8. - Lasenor Emul S.L.
  9. - Lecico GmbH
  10. - Lonza Group
  11. - BASF SE
  12. - Kerry Group
  13. - Corbion
  14. - Archer Daniels Midland (ADM)
  15. - Lipoid GmbH

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Global Market Outlook on Emulsifiers

  • The global food emulsifiers market is estimated to be valued at about USD 3.5 billion at a CAGR of about 5.5% between 2017-2022.
  • The key factors driving the growth include application in bakery and confectionery as a substitute for enzymes, health awareness, and preference for convenience foods by consumers
  • Demand from Asian regions, such as China, India, Indonesia, Malaysia, and Vietnam, is expected to rise by a CAGR of 6.9 percent from 2016 to 2020

 emulsifiers-global-market-size

  • Emulsifier export prices are expected to witness a downward trend in the future months. Large buyers, who choose fixed-price long-term contracts (>3 months), should negotiate the length of their contracts to six months, leverage on falling prices, and achieve significant cost savings. Small and mid-sized buyers could opt for spot buying from September 2017
  • Prices could start rising from February 2018 from its lowest point. This month could be the best price-lock period for a longer contract for the successive months, viz., a six-month contract until July 2018
  • Emulsifier export prices are expected to witness a downward trend in the future months. Large buyers, who choose fixed-price long-term contracts (>6 months), should negotiate the length of their contracts to three to four months to leverage on falling prices and achieve significant cost savings. Small and mid-sized buyers could opt for spot buying from August 2018
  • Prices are expected to start increasing from August or September 2018 from its lowest point. This month could be the best price-lock period for longer contracts for the successive months

Global Supply–Demand Analysis - Food Emulsifiers

  • The global food emulsifiers market is estimated to be valued at about USD 3.5 billion at a CAGR of about 5.5% between 2017-2022
  • Demand for PGPR has risen because of its application as a substitute for cocoa butter as emulsifier in the chocolate manufacturing process
  • The global food emulsifiers market is estimated to be valued at about USD 3.5 billion at a CAGR of about 5.5% between 2017-2022
  • The demand for di-glycerides as food emulsifiers has almost been stable over the past few years
  • While the overall demand has been stable, in particular, demand for PGPR emulsifier has risen, due to its substitutability with cocoa butter in the chocolate manufacturing process
  • Companies, like Hershey, Nestle, have adopted PGPR, replacing cocoa butter in the manufacturing. More players are expected to adopt this in the near term, which can increase the demand further

Global Demand Analysis - Class and Type of Food Emulsifiers 

  • Synthetic emulsifiers account for approx. 70 percent of the market share. Mono, diglycerides, and derivatives constitute the largest segment, possessing approx. 46.3 percent of the market share, with Lecithin accounting for the second largest share at approx. 30 percent
  • Mono, di-glycerides and their derivatives continue to account for largest market share owing to its wide range of applications in the food and beverage sectors, especially in baking industry

Est. Global Demand by Type of Food Emulsifier (2016 – 17)

  • The mono, di glycerides, and derivatives constitute the largest segment and possess qualities, such as stabilization, increase softness, and enhance the shelf life of the products
  • Demand for mono, diglyceride, and derivatives is also expected to be driven by increasing usage in margarine, convenience foods, processed foods, and frozen dessert
  • Lecithin is mainly used in chocolate. Demand for this emulsifier could rise, due to improvement in handling and processing
  • Consumption of FDA approved Stearoyl Lactate is expected to grow, due to its application in bread, sugar confectionery, and ice cream

Est. Global Demand by Class of Food Emulsifier (2016 – 17)

  • Synthetic emulsifiers comprise more than two third of the emulsifier market, with di-glycerides and derivatives constituting the largest share
  • Others include Sucrose esters, Polyglycerol esters and PGPR
  • Natural emulsifiers include egg yolk containing lecithin, mustard, honey and soy beans, guar gum
  • Di-glycerides and lecithin have the highest share among synthetic and natural food emulsifiers segments, respectively

Global Demand Analysis - Food Emulsifiers by Region and Segment

  • Europe accounts for ~25 percent of the global demand for emulsifiers as a region, while APAC is exhibiting rapid growth in demand at a projected CAGR of 7.5 percent, due to factors, like economic growth, population increase, and high disposable income
  • Food emulsifiers account for ~32.8 percent of the global emulsifier demand. Within this segment, mono, di-glycerides and derivatives are the dominant segments

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