Emulsifiers

Global Market Outlook on Emulsifiers

• The global food emulsifiers market is estimated to be valued at about $3.4 billion 2021, at a CAGR of about 7 percent, between 2022 and 2029

• 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 2019 to 2025

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 the baking industry

Est. Global Demand by Type of Food Emulsifier (2022)

• 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

• Sorbitan esters are expected to witness a lucrative growth at a CAGR of 4.9 percent in the food emulsifiers market. Sorbitan esters are extensively used in the dairy industry for manufacturing of cream

• 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 (2022)

• 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

• Lecithin is expected to grow at the highest CAGR of 5.6 percent in the food emulsifiers market

Global Demand Analysis: Food Emulsifiers by Region and Segment

• Europe accounts for approx. 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

• The food emulsifiers market, by source, is estimated to be dominated by the plant segment, driven by the claims that plant-based emulsifiers are less harmful to humans as compared to animal-based emulsifiers

Global Demand of Food Emulsifiers by Region (2022)

• The APAC food emulsifiers market is expected to grow at the highest CAGR of 5.9 percent and is expected to reach a value of over $1.1 billion by 2025. Rising demand for healthy food products, along with technological advancements in regions, such as China and India, have led to higher adoption of emulsifiers

• Europe is the single largest region for demand, with a market share of approx. 25 percent. Demand is growing in regions, like Brazil and the Middle East (Saudi Arabia, Egypt and Israel)

• The major demand drivers are consumer awareness of the benefits of food emulsifiers and the growth of the food processing industry

• Roundtable on Sustainable Palm Oil (RSPO)-certified sustainable food emulsifiers from a mass balanced source is also an emerging market

Food Emulsifier Consumption by Segment (2022)

• Bakery and confectionery segment applications include cakes, chocolates, sugar confectionery, and gum

• Food emulsifiers account for 32.8 percent of the global emulsifier market share and are used in functional foods, bakery and confectionery, dairy, convenience foods, and meat products

• Major demand driver is convenience. Recently, consumers have given more importance to low-fat content, while demanding sensory characteristics, like texture, flavor, and taste of convenience foods

• Among food emulsifiers, di-glycerides have a maximum share among synthetic emulsifiers, while lecithin dominates in the natural segment

Why You Should Buy This Report

• The report gives information on the global food emulsifiers market size, supply-demand trends, trade dynamics, emulsifiers procurement intelligence, etc.
• It gives the Porter’s five force analysis of the global food emulsifiers market, the latest innovations and trends, and the market drivers for them. 
• It provides an overview of the food emulsifiers supplier market and gives key profiles of major suppliers like Danisco, Palsgaard, Riken Vitamin Co. Ltd. etc.