#Emulsifiers Market

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Emulsifiers Market Size Worth USD 13.08 Billion in 2028

 The global emulsifiers market size is expected to reach USD 13.08 Billion at a revenue CAGR of 6.3% in 2028, according to latest analysis by Emergen Research. Rapidly rising demand for convenience and processed foods, increasing oil and gas exploration and production activities, and increasing food demand globally are some key factors driving steady market revenue growth. Emulsifiers produced from natural and synthetic sources find extensive use as additives in processed foods, including baked goods, ice creams, and mayonnaise to prevent oil water separation, form a smooth texture, and extend shelf life. Also, emulsifiers improve baked goods texture by enhancing batter whipability, dough conditioning, and increasing resistance of foods, such as pasta to overcooking. Soy, mustard, and egg lecithin, polysorbates, mono & diglycerides, guar gum, carrageenan, and canola oil are some of the commonly used emulsifiers in the food industry. Demand for ready-to-go and convenience foods, including canned foods, chilled foods, and ready-to-eat snacks, is increasing due to advantage of saving time requited to cook, and this in turn, is driving market revenue growth.

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Emulsifiers Market To Witness Growth At An Exponential Rate Till 2030

The Global Emulsifiers Market has seen excellent growth over the past few years and it has been predicted that the global market will keep on rising during the forecast period. The emulsifiers market is mainly driven by the growing demand from its application segments such as Food & Beverages, Personal Care, Pharmaceuticals, Agrochemicals, and others. The emulsifiers market is mainly driven by the demand of food & beverages as this segment holds a strong position in the emulsifiers market. According to MRFR analysis, the rising awareness of food is a good prospect for the emulsifiers’ manufacturers.  The other major factors behind the growth of emulsifiers market are changing consumer preferences and life style, increasing food demand, emerging economies and other several factors.

The emulsifiers market is projected to be worth USD 7.4 Billion by 2030, registering a CAGR of 6.1% during the forecast period(2021 – 2030).

Competitive Landscape

The most prominent major key players in the global emulsifier market in the global market are as follows:

BASF SE (Germany)

DowDuPont (U.S.)

Kerry Group (Republic of Ireland)

Koninklijke DSM N.V. (The Netherlands)

Akzonobel N.V. (The Netherlands)

Evonik Industries AG (Germany)

Clariant (Switzerland)

Solvay SA (Belgium)

Archer Daniels Midland Company (US)

Cargill, Incorporated (US)

The Lubrizol Corporation (US)

Stepan Company (US)

Lonza (Switzerland)

Market Segmentation

The global emulsifier market in the global market has been divided based on the chemical structure, application, and region.

Based On Chemical Structure

The global emulsifier market in the global market has been divided based on the chemical structure into natural-synthetic and semi-synthetic. Synthetic emulsifiers are further divided into anionic, cationic, and nonionic.

Based On Application

The global emulsifier market has been divided based on the application into food products, personal care, cosmetic products pharmaceutical, oil Emulsifier field, agrochemicals, and others.

Based On The Region

The global emulsifier market has been divided into various regions. These regions are North America, Asia-Pacific, Latin America, Europe, the Middle East, and Africa.

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Industry Updates:

Apr 2021 Sternchemie has acquired an important GRAS “letter of no objection” from the U.S. Food and Drug Administration (FDA), freeing the path for the usage of its sunflower lecithins, exploited widely throughout snacks and confectionery markets. The German-based company hailed the ruling, which offers clarity for food manufacturers regarding its varieties, counting de-oiled, liquid, or hydrolyzed, can safely be used in a wide variety of goods. The business noted that the GRAS notification is indispensable for all producers who want to manufacture in or export to the North American regional market. As a versatile emulsifier and surface-active part, sunflower lecithin can be expended in many different foods, from instant products, baked goods to chocolate, ready meals, and beverages.

Apr 2021 Marisurf, the European Union (E.U.) marine research consortium, has announced results from its five-year project, classifying marine microbes as a significant way to grow bio-based replacements for surfactants and emulsifiers in food, personal care, and pharmaceutical formulations. Marisurf stated the project had unveiled encouraging substitutes found in marine microorganisms.

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Emulsifier for Bakery Products Market Trend By 2031 | Anticipating Growth and Advancements with Opportunities and Challenges

The "Emulsifier for Bakery Products Market" is a dynamic and rapidly evolving sector, with significant advancements and growth anticipated by 2031. Comprehensive market research reveals a detailed analysis of market size, share, and trends, providing valuable insights into its expansion. This report delves into segmentation and definition, offering a clear understanding of market components and drivers. Employing SWOT and PESTEL analyses, the study evaluates the market's strengths, weaknesses, opportunities, and threats, alongside political, economic, social, technological, environmental, and legal factors. Expert opinions and recent developments highlight the geographical distribution and forecast the market's trajectory, ensuring a robust foundation for strategic planning and investment.

What is the projected market size & growth rate of the Emulsifier for Bakery Products Market?

Market Analysis and Insights :

Global Emulsifier for Bakery Products Market

The emulsifier for bakery products market is expected to witness market growth at a rate of 5.20% in the forecast period of 2021 to 2028. Data Bridge Market Research report on emulsifier for bakery products market provides analysis and insights regarding the various factors expected to be prevalent throughout the forecast period while providing their impacts on the market’s growth. The growing consumption of processed foods is escalating the growth of emulsifier for bakery products market.

Emulsifiers refer to a food ingredient that is also called emulgents. An egg is known to be one of the oldest and most commonly used emulsifiers. These ingredients are extensively utilized in chocolate and confectionery products offering various benefits during the processing and storage. PGPR and lecithin are primarily used in chocolate production. New emulsifiers are being developed in order to enable oil and water to be combined in a stable state for a long period of time.

The increasing demand for the colloidal products from the bakery and confectionery industry, their use as additives during the processing of victuals and their multifunctional utility in the application are the major factors driving the growth of emulsifier for bakery products market. The wide range of application spectrum from bakery to meat processing, the rising processed foods consumption because of easy availability through well-developed retail channels and their use in food and beverage production processes as they provide smoothness and helps to stabilize emulsions are factors accelerating the emulsifier for bakery products market growth. They are utilized for manufacturing instant noodles, macaroni, fresh noodles and spaghetti as they are known to provide elasticity and they also have their application in manufacturing alcoholic beverages which further influence the emulsifier for bakery products market. They assist in enhancing the quality and functions as an emulsifying agent in food products and extensively used in beer industry to extend the product shelf life. Additionally, rapid industrialization of the food and beverage sector especially in developing nations, change in consumer preferences towards the quality, texture, taste and nutrition value and growing number of end-use applications positively affect the emulsifier for bakery products market. Furthermore, product innovations leading to better stabilization properties and lower costs extend profitable opportunities to the emulsifier for bakery products market players in the forecast period of 2021 to 2018.

On the other hand, limited extraction and additional costs of emulsifiers extracted from natural resources are the major factors driving the emulsifier for bakery products market. The rise in concerns regarding the health issues associated with the consumption of emulsifiers is projected to challenge the emulsifier for bakery products market in the forecast period of 2021-2018.

This emulsifier for bakery products market report provides details of new recent developments, trade regulations, import export analysis, production analysis, value chain optimization, market share, impact of domestic and localized market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market. To gain more info on emulsifier for bakery products market contact Data Bridge Market Research for an Analyst Brief, our team will help you take an informed market decision to achieve market growth.

Browse Detailed TOC, Tables and Figures with Charts which is spread across 350 Pages that provides exclusive data, information, vital statistics, trends, and competitive landscape details in this niche sector.

This research report is the result of an extensive primary and secondary research effort into the Emulsifier for Bakery Products market. It provides a thorough overview of the market's current and future objectives, along with a competitive analysis of the industry, broken down by application, type and regional trends. It also provides a dashboard overview of the past and present performance of leading companies. A variety of methodologies and analyses are used in the research to ensure accurate and comprehensive information about the Emulsifier for Bakery Products Market.

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Which are the driving factors of the Emulsifier for Bakery Products market?

The driving factors of the Emulsifier for Bakery Products market include technological advancements that enhance product efficiency and user experience, increasing consumer demand driven by changing lifestyle preferences, and favorable government regulations and policies that support market growth. Additionally, rising investment in research and development and the expanding application scope of Emulsifier for Bakery Products across various industries further propel market expansion.

Emulsifier for Bakery Products Market - Competitive and Segmentation Analysis:

Global Emulsifier For Bakery Products Market, By Food Type (Mono and Di-Glycerides and Their Derivatives, Lecithin, Sorbitan Esters, Polyglycerol Esters, Stearoyl Lactylates, Others), Source (Plant Source, Animal Source), Functions (Emulsification, Starch Complexing, Protein Interaction, Aeration and Stabilization, Crystal Modification, Oil Structuring, Lubrication and Processing Aids), Application (Bakery Products, Dairy and Frozen Dessert, Confectionery Products, Convenience Foods, Meat Products, Others), Country (U.S., Canada, Mexico, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific, Brazil, Argentina, Rest of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa) Industry Trends and Forecast to 2031.

How do you determine the list of the key players included in the report?

With the aim of clearly revealing the competitive situation of the industry, we concretely analyze not only the leading enterprises that have a voice on a global scale, but also the regional small and medium-sized companies that play key roles and have plenty of potential growth.

Which are the top companies operating in the Emulsifier for Bakery Products market?

The major players covered in the emulsifier for bakery products market report are BASF SE, ADM, Cargill, Incorporated, DuPont, Ingredion Incorporated, Kerry, Corbion, Lonza, RIKEN VITAMIN Co., Ltd., Adani Group, Solvay, The Lubrizol Corporation, ABITEC, Global Specialty Ingredients (M) Sdn Bhd., Mitsubishi Chemical Holdings Corporation, Croda International Plc, Sinofi Ingredients, LASENOR EMUL, S.L., Palsgaard among other domestic and global players.

Short Description About Emulsifier for Bakery Products Market:

The Global Emulsifier for Bakery Products market is anticipated to rise at a considerable rate during the forecast period, between 2024 and 2031. In 2023, the market is growing at a steady rate and with the rising adoption of strategies by key players, the market is expected to rise over the projected horizon.

North America, especially The United States, will still play an important role which can not be ignored. Any changes from United States might affect the development trend of Emulsifier for Bakery Products. The market in North America is expected to grow considerably during the forecast period. The high adoption of advanced technology and the presence of large players in this region are likely to create ample growth opportunities for the market.

Europe also play important roles in global market, with a magnificent growth in CAGR During the Forecast period 2024-2031.

Emulsifier for Bakery Products Market size is projected to reach Multimillion USD by 2031, In comparison to 2024, at unexpected CAGR during 2024-2031.

Despite the presence of intense competition, due to the global recovery trend is clear, investors are still optimistic about this area, and it will still be more new investments entering the field in the future.

This report focuses on the Emulsifier for Bakery Products in global market, especially in North America, Europe and Asia-Pacific, South America, Middle East and Africa. This report categorizes the market based on manufacturers, regions, type and application.

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What are your main data sources?

Both Primary and Secondary data sources are being used while compiling the report. Primary sources include extensive interviews of key opinion leaders and industry experts (such as experienced front-line staff, directors, CEOs, and marketing executives), downstream distributors, as well as end-users. Secondary sources include the research of the annual and financial reports of the top companies, public files, new journals, etc. We also cooperate with some third-party databases.

Geographically, the detailed analysis of consumption, revenue, market share and growth rate, historical data and forecast (2024-2031) of the following regions are covered in Chapters

What are the key regions in the global Emulsifier for Bakery Products market?

North America (United States, Canada and Mexico)

Europe (Germany, UK, France, Italy, Russia and Turkey etc.)

Asia-Pacific (China, Japan, Korea, India, Australia, Indonesia, Thailand, Philippines, Malaysia and Vietnam)

South America (Brazil, Argentina, Columbia etc.)

Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

This Emulsifier for Bakery Products Market Research/Analysis Report Contains Answers to your following Questions

What are the global trends in the Emulsifier for Bakery Products market?

Would the market witness an increase or decline in the demand in the coming years?

What is the estimated demand for different types of products in Emulsifier for Bakery Products?

What are the upcoming industry applications and trends for Emulsifier for Bakery Products market?

What Are Projections of Global Emulsifier for Bakery Products Industry Considering Capacity, Production and Production Value? What Will Be the Estimation of Cost and Profit? What Will Be Market Share, Supply and Consumption? What about Import and Export?

Where will the strategic developments take the industry in the mid to long-term?

What are the factors contributing to the final price of Emulsifier for Bakery Products?

What are the raw materials used for Emulsifier for Bakery Products manufacturing?

How big is the opportunity for the Emulsifier for Bakery Products market?

How will the increasing adoption of Emulsifier for Bakery Products for mining impact the growth rate of the overall market?

How much is the global Emulsifier for Bakery Products market worth? What was the value of the market In 2020?

Who are the major players operating in the Emulsifier for Bakery Products market? Which companies are the front runners?

Which are the recent industry trends that can be implemented to generate additional revenue streams?

What Should Be Entry Strategies, Countermeasures to Economic Impact, and Marketing Channels for Emulsifier for Bakery Products Industry?

Customization of the Report

Can I modify the scope of the report and customize it to suit my requirements? Yes. Customized requirements of multi-dimensional, deep-level and high-quality can help our customers precisely grasp market opportunities, effortlessly confront market challenges, properly formulate market strategies and act promptly, thus to win them sufficient time and space for market competition.

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Detailed TOC of Global Emulsifier for Bakery Products Market Insights and Forecast to 2031

Introduction

Market Segmentation

Executive Summary

Premium Insights

Market Overview

Emulsifier for Bakery Products Market By Type

Emulsifier for Bakery Products Market By Function

Emulsifier for Bakery Products Market By Material

Emulsifier for Bakery Products Market By End User

Emulsifier for Bakery Products Market By Region

Emulsifier for Bakery Products Market: Company Landscape

SWOT Analysis

Company Profiles

Continued...

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The global food emulsifiers market size reached US$ 3.8 Billion in 2023. Looking forward, IMARC Group expects the market to reach US$ 5.6 Billion by 2032, exhibiting a growth rate (CAGR) of 4.3% during 2024-2032.

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Food Grade Emulsifier Market Size, Share, Growth, Trend & Forecast to 2030 | Credence Research

The latest market report published by Credence Research, Inc. The food-grade emulsifier market has demonstrated robust growth and is projected to continue its upward trajectory in the coming years. As of 2024, the market is valued at USD 4199.21 million, reflecting its critical role in the food processing industry. 

Emulsifiers play a vital role in the food industry by enabling the creation of stable, homogeneous mixtures of water and oil-based ingredients. These versatile additives are commonly used to enhance the texture, appearance, and shelf life of various food products, making them a critical component in the modern food processing landscape. The food grade emulsifier market has witnessed significant growth over the years, driven by consumer demand for convenience, quality, and healthier food options.

As consumers become increasingly health-conscious, they seek out food products with cleaner labels and fewer additives. Food grade emulsifiers, especially those derived from natural sources, are gaining popularity as they provide a way to maintain product quality while meeting consumer demands for more natural and transparent ingredients.

Browse the Full Report: https://www.credenceresearch.com/report/food-grade-emulsifier-market

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The Global Food Emulsifiers & Texturizers market is projected to grow at a CAGR of around 4.38% during the forecast period, i.e., 2023-28. The major factor attributing to its growth is the rise in the production capacity within the food & beverage sector across the globe. The food processing industry has played the leading role in improving the overall growth of food emulsifiers & texturizers.

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Plant-sourced Food Emulsifiers Market on the Rise: Natural Ingredient Focus

The global food industry is experiencing a significant shift towards healthier and more sustainable products, driven by consumer demand for cleaner labels and environmentally friendly alternatives. In response to this trend, the plant-sourced food emulsifiers market has gained considerable traction. Food emulsifiers are crucial ingredients in various processed foods, enabling the stable blending of water and oil-based ingredients. Traditionally sourced from synthetic or animal-derived sources, food emulsifiers are now being reformulated using plant-based materials to cater to the growing demand for clean label and plant-based food products. This article explores the dynamics, trends, and key drivers of the plant-sourced food emulsifiers market.

Market Overview

The global plant-sourced food emulsifiers market has witnessed steady growth in recent years, owing to an increasing awareness of the health and environmental benefits of plant-based products. Emulsifiers play a critical role in many food products, including baked goods, dairy, confectionery, and salad dressings, to improve texture, shelf life, and mouthfeel. As consumers seek cleaner and more sustainable alternatives, manufacturers are looking to replace traditional emulsifiers derived from sources like soy lecithin and egg yolk with plant-based options.

Key Drivers of the Plant-Sourced Food Emulsifiers Market

Growing Consumer Preference for Clean Label Products: Consumers are increasingly scrutinizing food labels, looking for products with recognizable and minimally processed ingredients. Plant-sourced emulsifiers are seen as more natural and align with the clean label trend, making them an attractive option for manufacturers.

Rising Health Awareness: Health-conscious consumers are turning to plant-based diets and are more concerned about the potential health risks associated with synthetic and animal-derived ingredients. Plant-sourced emulsifiers are considered a healthier alternative, driving their adoption in the food industry.

Environmental Sustainability: The plant-sourced food emulsifiers market is benefiting from the broader sustainability movement. Manufacturers are seeking ingredients that have a lower environmental footprint, and plant-based emulsifiers fit the bill as they are often more sustainable and eco-friendly.

Regulatory Changes: Regulatory bodies are placing increased emphasis on transparency and disclosure in food labeling. This has prompted food manufacturers to seek out plant-based emulsifiers to comply with labeling regulations and satisfy consumer demands for transparency.

Market Segmentation

The plant-sourced food emulsifiers market can be segmented based on source, application, and region.

Source: a. Soy Lecithin b. Sunflower Lecithin c. Canola Lecithin d. Others

Application: a. Bakery and Confectionery b. Dairy and Frozen Desserts c. Sauces and Dressings d. Beverages e. Others

Region: a. North America b. Europe c. Asia-Pacific d. Latin America e. Middle East and Africa

Regional Insights

North America and Europe are the leading markets for plant-sourced food emulsifiers, driven by well-established food industries and strong consumer demand for clean label products. These regions have witnessed a surge in the adoption of plant-based diets and the growth of plant-based food companies.

The Asia-Pacific region is expected to show substantial growth in the plant-sourced food emulsifiers market due to increasing disposable incomes, changing consumer preferences, and a growing awareness of health and sustainability. Additionally, the diverse food cultures in the region offer significant opportunities for innovation and product development in the plant-sourced emulsifier space.

Conclusion

The plant-sourced food emulsifiers market is witnessing robust growth as consumers seek cleaner and more sustainable food products. Plant-based emulsifiers are becoming increasingly popular as they align with the clean label and plant-based food trends. Manufacturers are adapting to these changes by incorporating plant-based emulsifiers in their formulations to meet consumer demands while ensuring product quality and performance. As the market continues to evolve, innovation in plant-sourced emulsifiers and their applications is likely to drive the industry forward, making it an exciting space to watch in the coming years.

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Emulsifiers Market Size Worth USD 13.08 Billion in 2028

The global emulsifiers market size is expected to reach USD 13.08 Billion at a revenue CAGR of 6.3% in 2028, according to latest analysis by Emergen Research. Rapidly rising demand for convenience and processed foods, increasing oil and gas exploration and production activities, and increasing food demand globally are some key factors driving steady market revenue growth. Emulsifiers produced from natural and synthetic sources find extensive use as additives in processed foods, including baked goods, ice creams, and mayonnaise to prevent oil water separation, form a smooth texture, and extend shelf life. Also, emulsifiers improve baked goods texture by enhancing batter whipability, dough conditioning, and increasing resistance of foods, such as pasta to overcooking. Soy, mustard, and egg lecithin, polysorbates, mono & diglycerides, guar gum, carrageenan, and canola oil are some of the commonly used emulsifiers in the food industry. Demand for ready-to-go and convenience foods, including canned foods, chilled foods, and ready-to-eat snacks, is increasing due to advantage of saving time requited to cook, and this in turn, is driving market revenue growth.

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North America Ice-creams & Frozen Desserts Market - Forecast (2023 - 2028)

Ice-creams and frozen desserts are frozen foods traditionally eaten as snacks and desserts. Most of the ice-creams are usually prepared from dairy products such as cream and milk. Sweeteners, stabilizers, preservatives, flavors, colors and emulsifiers are added to enhance the taste and shelf-life of these products. Various cultures in the world have different varieties of ice creams and frozen desserts popular in their countries, for instance, Gelato and Kulfi are popular traditional frozen delicacies in Italy and India respectively. Nowadays ice-cream novelties and artisanal ice-creams exhibit higher growth as ice-cream manufacturers strive for product innovation for new customer acquisition.

North America Ice-creams and frozen desserts market exhibit a stable growth of 1.5% in the forecast period 2015-2020. Slowdown in the U.S. and Canada markets is estimated in the coming years owing to the aging population and saturated market. Mexico on the other hand has a very young demographic but its growth is restrained owing to unfavourable climatic conditions Gelato and frozen yoghurt exhibit strong growth owing to rising consumer awareness. Manufacturers are introducing new flavors and innovative packaging capture market share.

This report segments the North America Ice-creams and frozen desserts market by type and by channel with focus on the major economies of U.S., Canada and Mexico. Packaged ice-creams and frozen desserts market covers major categories like ice-cream and frozen novelties and other categories such as yoghurt, gelato and frozen custard. The report throws light on the major distribution channels such as supermarkets, hypermarkets, department stores, convenience stores, kiosk, ice-cream specialty shops and mobile vendors.

Sample Companies profiled in this Report are:

Unilever

Nestle

David Chapman Ice Cream Ltd

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North America accounted for a major Food Emulsifier market revenue share and is projected to show similar trend over the forecast period...