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Food Emulsifiers Market - Global Trend & Forecast to 2020 - New Market Research Report

Recently published research from Markets and Markets, "Food Emulsifiers Market - Global Trend & Forecast to 2020", is now available at Fast Market Research


Boston, MA -- (SBWIRE) -- 07/28/2015 -- Food Emulsifiers Market by Type (Mono-, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates & Polyglycerol Esters), Application (Bakery, Confectionery, Convenience & Dairy, Meat), Source (Plant & Animal), & by Region - Global Trend & Forecast to 2020

The food emulsifiers market is directly influenced by the growing processed food industry. The rise in the consumption of bakery, confectionery, convenience food market, and dairy, and meat products in developing economies is driving the market for food emulsifiers. Busy work schedules together with health and wellness consciousness among consumers have boosted sales of food emulsifiers as they help to reduce fat intake by decreasing the fat requirement in food by providing stability when used even in moderate quantities. In light of the benefits offered by different food emulsifiers and the increasing demand for novel types with various blends that are functionally enhanced and used in a variety of new applications, the demand for natural emulsifier lecithin and other niche emulsifiers such as stearoyl lactylates, polyglycerol esters (PGE), and polyglycerol polyricinoleate (PGPR) is predominant.

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This report provides a comprehensive analysis of the food emulsifiers market, which is projected to witness a steady growth due to the diversified products available in the market. The report estimates the market size, in terms of value and volume, of food emulsifiers, based on their type, application, source, and geography. The report provides a detailed analysis of the food emulsifiers market, which is segmented into natural and synthetic emulsifiers. These are further segmented as lecithin, sorbitan ester, stearoyl lactylates, polyglycerol esters, mono, di-glycrides & derivatives, and other emulsifiers such as polyglycerol polyricinoleate (PGPR) and propylene glycol esters. Food emulsifiers have also been segmented on the basis of their source- plant and animal source. The regions covered in this report are North America, Europe, Asia-Pacific, and Rest of the World (RoW). The market is further segmented on the basis of the key countries in these regions.

The European region accounted for the largest share in the market for food emulsifiers in 2014, owing to the flourishing processed food & beverage market of the region. Bakery application dominates the market share with more than half share in terms of value as well as volume. The high-level penetration of bakery products and usage of emulsifiers in western markets are curtailing the demand growth in Europe and North America. The market for food emulsifiers in the Asia-Pacific region is emerging with substantial opportunities for the bakery, confectionery, and convenience food market.

The report provides a qualitative analysis of the leading players in the market. It also enumerates the development strategies preferred by these players. The market dynamics-in terms of market drivers, restraints, opportunities, and challenges-are discussed in detail in the report. Key players profiled in the report include Archer Daniels Midland Company (U.S.), E. I. du Pont de Nemours and Company (U.S.), Cargill, Incorporated (U.S.), Kerry Group Plc. (Ireland), and Ingredion Incorporated (U.S.).

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