A
new report published by Transparency Market Research presents
detailed insights into the global food emulsifier market for the
2015-2021 period. The report states that the market will develop at a
CAGR of 4.0% from 2014 to 2021 for the market’s valuation to
increase from US$3.2 bn in 2014 to US$4.3 bn by 2021. The progress of
this market is presented in a report, titled “Food Emulsifier
Market - Global Industry Analysis, Size, Share, Growth, Trends and
Forecast 2015 - 2021,” and is available for purchase on the
company’s website.
Monoglyceride
and lecithin were the among the first emulsifiers to be used. They
were initially added to margarine but their later extended to bread,
cake, and ice cream. Since then, both production and consumption of
food emulsifiers has risen consistently.
The
report points out reasons for the growth of the food
emulsifier market over the past few years. First and
foremost, the increasing demand for convenient and packaged foods
necessitates the use of food emulsifiers for a longer shelf life of
these products. Other than this, the increasing demand for low-fat
food to cater to the needs of health-conscious consumers is also
driving the food emulsifier market. With an increasing consumption of
bakery and confectionery products, the food emulsifier market will
vastly benefit. This is because food emulsifiers are essential
ingredients to maintain the stability of these products. Product
innovation and improvement will also help the growth of the food
emulsifier market, adds the report.
In
particular, the emerging economies in Asia Pacific are expected to
display double-digit growth in this market. For instance, China has
been displaying rapid progress in the food emulsifier market due to
the increasing consumption of baked goods with rising westernization.
The
report divides the global food emulsifier market on the basis of
product, application, and geography. The product segments of this
market are lecithin, mono di-glycerides and derivatives, stearoyl
lactylates, and sorbitan esters. As per TMR analysts’ findings,
mono di-glycerides and derivatives raked in a lion’s share in the
global market in 2014. The segment will retain its dominance due to
the ever-increasing demand for convenience and packaged food.
The
application segments of this market are dairy products, bakery and
confectionery products, convenience foods, meat products, and others.
Convenience foods were the largest contributor to the market in 2014.
Geography-wise,
Asia Pacific was ahead of all other regional segments and held a
34.4% share in the global market in 2014. The region was trailed by
Europe with a sizeable 28.6% share in the global food emulsifier
market. With consistent demand for low fat food due to health and
wellbeing reasons, these regions will contribute significant revenue
to the global market.
The
report mentions and profiles top players that operate in the global
food emulsifier industry. These are CP Kelco U.S. Inc., BASF,
Givaudan SA., Sensient Technologies Corporation,
Archer-Daniels-Midlands Company, Associated British Foods Plc,
Ajinomoto Co., Cargill Inc., and DSM Nutritional Products AG.
The
report segments the food emulsifier market as:
Global
Food Emulsifier Market: By Product Type
- Stearoyl Lactylatess
- Mono, Di-Glycerides & Derivatives
- Sorbitan Esters
- Lecithin
- Others
Global
Food Emulsifier Market: By Application Type
- Dairy Products
- Convenience Foods
- Bakery & Confectionery
- Meat Products
- Others
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