Food Emulsifiers Market Size, Share & Trends Analysis Report By Product (Mono-, Di-glycerides & Derivatives, Lecithin, Stearoyl Lactylates), By Application (Bakery & Confectionery, Convenience Foods, Meat Products), By Region, And Segment Forecasts, 2018 - 2025

Report Overview

The global food emulsifiers market was valued at USD 4.36 billion in 2015. The growing consumer demand for convenience foods, coupled with increasing product demand from bakery & confectionery applications, is projected to drive market growth during the forecast period.

U.S. food emulsifiers market volume, by product, 2014 - 2025 (Kilo Tons)

Emulsifiers or colloids are extensively used as additives during the processing of victuals. These products have a broad application spectrum ranging from bakery to meat processing. Furthermore, rapid industrialization of the food & beverage sector in the Asia Pacific region is another factor driving demand. Changing consumer preferences regarding the quality, texture, taste, and nutrition value of victuals in the region are likely to impact the dynamics of the emulsifiers industry over the forecast period.

The U.S. is one of the key consumers of emulsifiers. Currently, on-going clean label trend regarding ingredients and additives incorporated during the processing of victuals in the country is expected to boost the requirement of natural and bio-based ingredients over the coming years. This scenario is likely to provide scope for the consumption of natural emulsifying materials to a considerable extent over the coming years.

Stepan Company is one of the key players offering emulsifying agents to various food & beverage application sectors. The company provides mono- and di-glycerides under the name DREWMULSE, which helps in stabilization and emulsification of nutrition and food systems.

Market Dynamics

Emulsifiers have played an important role in development of the bakery industry and at present, their growth is in tandem with each other. Emulsifiers are used in bread, biscuits, and cakes to get the desired volume and texture. In addition, they also function as fat replacers and promote fat emulsification. Crumb structure, enhancing aeration, and improving bubble size are some of the properties of bakery products that can be controlled using an emulsifier. Mono-and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, and polyglycerol esters are some of the commonly used emulsifiers in the bakery industry.

Emulsifiers are used in a broad range of dairy products including cheese, creamers, creams, dairy drinks, yogurt, and topping powders. Emulsifiers in these products help in modifying properties of dairy products along with increasing their shelf life. Emulsifiers are added to cheese to lower the quantity of emulsifying salts, obtain a smooth texture, and reduce microbial growth which helps in maintaining the quality of the product with a longer shelf life as compared to natural cheese. Typically, mono-and di-glycerides of fatty acids are used for processing cheese.

Product Insights

Mono-, di-glycerides & derivatives dominated the market with a revenue share of nearly 48% in 2015. These products are glycerin-based fatty acid esters that help in improving the surface activity required for proper stabilization and homogenization of processed victuals.

Mono-, di-glycerides & derivatives are extensively consumed for manufacturing dairy and bakery items, including cakes, ice creams, margarine, and bread. In terms of revenue, this category is projected to grow at a CAGR of 4.3% from 2016 to 2025, due to their large consumption in the bakery sector.

Stearoyl lactylates are anticipated to offer lucrative opportunities in the global industry. Use of these emulsifying agents is likely to increase in the next couple of years, owing to their extensive consumption for the production of pancakes, snacks, sauces, cream-based alcoholic beverages, and dietary products. This product is rendered safe by the U.S. FDA and its demand is likely to increase considerably during the forecast period.

Application Insights

Bakery & confectionery, meat products, dairy products, and convenience foods are the major application segments. In terms of revenue, bakery & confectionery held the largest share, constituting 59.4% of the overall industry in 2015.

The demand for innovative baked products, especially those that are gluten-free and exhibit longer shelf life, is one of the major trends driving bakery segment growth. Furthermore, rising consumer requirements for nutritious and fibrous biscuits is another trending aspect of the food emulsifiers market. These scenarios are likely to upsurge the consumption of natural ingredients, including emulsifiers, in the next couple of years.

Global food emulsifiers market revenue share, by application, 2015 (%)

Convenience products are projected to grow at a CAGR of 5%, in terms of volume, during the forecast period. The increasingly busy lifestyles of consumers in both developed and developing countries, coupled with rising consumer spending on packaged foods, is one of the key factors supporting their consumption. This, in turn, is anticipated to leverage the usage of emulsifiers over the coming years.

Regional Insights

Europe dominated the market with a volume share of 29.5% in 2015, closely followed by North America and Asia Pacific. Germany, France, and Eastern European countries are anticipated to influence the industry expansion over the coming years positively. Regional demand for emulsifying agents, including stearoyl lactylates and sorbitan esters for bakery and dairy applications, is estimated to increase steadily over the coming years.

Countries in the eastern part of Europe, including Russia, are expected to experience rapid expansion, owing to rising foreign investments in the alcoholic beverages manufacturing sector. This development is estimated to offer lucrative prospects for emulsifier manufacturers. Product demand in Asia Pacific is projected to grow at a CAGR of 7.4% during the forecast period, owing to key socio-economic factors including rapid development of the food & beverage sector and expanding consumer base. This scenario is likely to reflect in China, India, and other countries in Southeast Asia over the next few years.

Key Companies & Market Share Insights

The key industry participants include Danisco A/S, BASF SE, Cargill, Inc., Beldem, Lonza Group, Riken Vitamin Co., Ltd., Palsgaard A/S, Adani Wilmar Ltd., Archer Daniels Midland Company, Solvay S.A., Lubrizol Corporation, and Stepan Company.

Companies such as Palsgaard and Riken Vitamin are significantly investing in research & development for enhancing the functional attributes of their existing product portfolio. Danisco A/S offers manufactured goods that possess enhanced taste, texture, nutritional value, and extended shelf life. Cargill’s synthetic emulsifiers find application in bakery, chocolate, and snacks, thereby offering superior dispersion systems as compared to soy lecithin.

Report Scope

Segments Covered in the Report

This report forecasts volume & revenue growth at the global, regional, & country levels and provides an analysis of the latest trends in each of the sub-segments from 2014 to 2025. For the purpose of this study, Grand View Research has segmented Food Emulsifiers Market on the basis of product, application, and region:

• Product Outlook (Volume, Kilo Tons; Revenue, USD Million, 2014 - 2025)

  • Mono-, di-glycerides & Derivatives

  • Lecithin

  • Stearoyl Lactylates

  • Sorbitan Esters

  • Others

• Application Outlook (Volume, Kilo Tons; Revenue, USD Million, 2014 - 2025)

  • Bakery & Confectionery

  • Convenience Foods

  • Meat Products

  • Dairy Products

  • Others

• Regional Outlook (Volume, Kilo Tons; Revenue, USD Million, 2014 - 2025)

  • North America

    • The U.S.

  • Europe

    • Germany

    • France

  • Asia Pacific

    • China

    • India

  • Central & South America

    • Brazil

  • Middle East & Africa