‘Food Emulsifiers Market Worth $4.2 Billion In 2017’ Says Visiongain Report
13 August 2017
Visiongain’s new report the Food Emulsifiers Market Report 2017-2027: Forecasts by Product Type (Mono-Glycerides, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates, Polyglycerol Esters) By Application (Bakery & Confectionery, Convenience, Dairy, Meat, Others) By Source (Animal, Plant, Synthetic) and By Region Plus Analysis Of Leading Companies Developing New Emulsifiers
indicates that the global food emulsifiers market will see $4.2bn in revenues in 2017.
The primary function of food emulsifiers in our food is to allow oil and water to mix together in harmony and they are therefore used with foods that have predominantly large portions of both oil and water to help make the food as low-fat as possible and improve taste and texture.
Food Emulsifiers are therefore used across a variety of food applications such as Bakery & Confectionery, Convenience, Dairy, Meat and Others are the major ones. Bakery and Confectionery, due to the nature of the products, consume a high quantity of emulsifiers making it the most dominant application among all other emulsifier applications.
The lead analyst of the report said: “The food emulsifiers market is a well-established and growing market and with development in food science it is going to enter into a high growth trajectory resulting in phenomenal growth and innovation. The next ten years will see the large-scale manufacturing and distribution of food emulsifiers with different new applications for emulsifiers such as Lecithin, Esters etc. A range of R&D projects and innovations for identifying sustainable natural source of emulsifiers within the food chain, subject to successful commercialisation, could become game-changers. While Mono-Glycerides & Di-Glycerides will continue its dominance when it comes to food emulsifying agents, its share in volume terms in many developed countries will start to level off due to an increasing maturity of the market for synthetic emulsifiers and focus on new plant based emulsifiers. However, lecithin and esters will more than make up for this shortfall. The increasing penetration of food emulsifiers into different types of foods and attempts to discover new applications and ingredients will all drive the food emulsifiers market on a global scale”
The 189 page report contains a dedicated leading companies’ chapter covering more than 11 companies leading the field in Food Emulsifiers Market including Cargill Incorporated, Archer Daniels Midland, Kerry Group, E. I. Du Pont De Nemours and Company, Ingredion Incorporated, Chr. Hansen Holding A/S, BASF SE, Novozymes A/S, Tate & Lyle PLC, Roquette Frères and Ajinomoto Co., Inc.
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