The global food emulsifiers market was valued at a revenue of USD 4.36 billion in the year 2015. Bakery & confectionery is one of the significant end-uses, which is likely to drive the global demand over the years ahead, owing to the multifunctionality of these products.
Emulsifiers or colloids are widely used as process additives during the manufacturing of victuals. They are broadly consumed in various applications such as food & beverage, meat processing, bakery products, and confectionary goods. Rapid industrialization of the food & beverage sector in Asia Pacific is another significant driver of the food emulsifiers market demand. Changes in consumer preferences regarding various physico-chemical and sensory attributes such as the texture, quality, nutritional content, and taste are likely to create a positive impact on the industry dynamics during the forecast period.
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The U.S. has been one of the prominent consumers of emulsifying agents. The ongoing green label trend in this country over the use of ingredients and additives used in food processing is likely to upsurge the requirement of bio-based and natural ingredients in the future. This in turn is expected to provide a favorable opportunity for the consumption of various natural emulsifying materials in key application sectors over the coming years.
Stepan Company is one of the key manufacturers, which offers emulsifying agents for the food & beverage industry. It supplies mono and di-glycerides under the Drewmulse brand, that helps in emulsification and stabilization of food and nutrition systems.
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In terms of revenue, mono-, di-glycerides and derivatives held the highest share of the global industry in 2015. These products are fatty acid esters that are derived from glycerin. They help to improve the surface activity needed for effectively homogenizing and stabilizing the processed victuals.
Mono, di-glycerides and derivatives find significant use in manufacturing of bakery and dairy items, including margarine, bread, cakes and ice creams. Owing to, to their huge consumption in bakery processing applications, this product category is likely to increase at a CAGR 4.3% in terms of revenue, by the end of 2025.
Stearoyl lactylates is another major segment, which is likely to offer favorable growth opportunities during the forecast period. Their consumption is expected to increase in the future, owing to substantial production of snacks, sauces, pancakes, dietary products and alcoholic cream-based beverages. This product has been declared safe by the US FDA, which in turn is likely to boost its growth rate in the coming years.