The
rise in the number of food borne diseases is increasing the demand
for food emulsifiers, since they maintain the overall quality and
retain the fat in food products. The growing consumption of
ice-creams and bakery products is also driving the demand for food
emulsifiers. Manufacturers are using emulsifiers to prolong the shelf
life of food products. The use of emulsifiers for avoiding enzyme
attacks and preventing decomposition is another factor driving the
market. According to a report published by Transparency
Market Research (TMR),
the global food emulsifiers market is expected to rise from US$3.2 bn
in 2014 to US$4.3 bn by 2021, expanding at a CAGR of 4.0% from 2014
to 2021.
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Q.
What are the strategies adopted by players to help them grow in the
market?
One
of the main strategies adopted by players is to undertake
acquisitions in order to complement or strengthen their existing
business. For instance, in November 2014, Ajinomoto Co Inc. acquired
Windsor Quality Holdings, LP, a U.S.-based company that manufactures
and sells frozen food. The acquisition was aimed at expanding the
business of Ajinomoto Co Inc. globally, thereby enhancing its brand
image. In March 2015, Chr. Hansen launched a new product, eXact NG
Flavour. The company focuses on introducing new products to expand
its product portfolio to penetrate newer markets.
Maintaining
strong relationships with all kinds of business partners and
investors is another strategy adopted by players to ensure enhanced
customer satisfaction.
Q.
What are the challenges hampering the growth of the food emulsifier
market?
The
FDA and various other organizations have set safety standards to
determine whether a preservative is safe for its intended use.
Stringent regulations by governments across different countries is
expected to hamper the growth of the market. Moreover, a number of
food emulsifiers have been banned across different parts of the
world, thus restraining the growth of the market.
Another
factor threatening the growth of the market is the availability of
newer products at lower costs. Since the awareness about emulsifiers
is poor among consumers, vendors have to develop strategies to
generate awareness and increase credibility. The impact of both these
restraints is currently high and is expected to remain so in the
coming years.
Q.
What are the opportunities in the food emulsifier market?
Increasing
health concerns among the people across the globe is expected to
ensure the demand for food emulsifiers in the coming years. The food
emulsifier market offers immense scope for the development of an
array of new products. Many companies are investing in R&D to
develop products that fight against fat problems. Companies such as
DSM Food Specialties and DSM Nutritional Products, the two
subsidiaries of Koninklijke DSM N.V., have collaborated to develop
three new digestive enzyme supplements with extra fiber,
microorganisms (probiotics), or enzymes to support natural digestion.
Cargill
Inc. recently inaugurated its expanded European Research and
Development Centre in Vilvoorde, Belgium for the development of new
ingredients in food and feed sector, personal care, and in
fermentation technology.
Thus,
product innovations provide ample scope of growth in the market and
will ensure the demand for food emulsifiers.
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