Sophisticated food processing techniques by developing countries and demand for new ingredients in food processing has driven the food additives market which is estimated to reach US$ 38.7billion by 2020 with a CAGR of 3.6%. One of the major food additives is the Emulsifier market which is estimated to grow from$2333 million in 2014 to $3173.08 million in 2020 with a CAGR of 5.26% from 2014 to 2020. There is a growing need to minimize the fat percentage in foods and emulsifiers are the food additives to address the same.
Desk bound lifestyles have not only increased the demand for packaged and convenience foods but also to the raising obesity levels globally. This has resulted in consumers demanding for trans fat products, driving the food processors to use emulsifiers to reduce the calories and fat content. Awareness on functional foods, and major applicationsin the Bakery and Confectionary Industry, Dairy,and high consumption of Ice creams, biscuits, mayonnaise, chocolates, bread, coffee, soft drinksare other drivers for food emulsifiers market. New processing techniques used for product development have also invariably raised the market for food emulsifiers. The burgeoning affluent middle class in the BRICS nations demand for convenience foods with ethnic tastes and flavors, however not without the awareness on the additives used, fat content and nutrition value.
Food emulsifiers which refer to food and oil mixtures are classified as natural and synthetic food emulsifiers. While the natural food emulsifiers are egg yolk containing Lecithin, mustard , honey and soy beans, guar gum , the synthetic emulsifiers include Mono and Di-glycerides,Sorbitan Esters, Stearoyl lactylates, Sucrose Esters, Poly Glycerol Esters and Polyglycerol Polyricinoleate. Di-Glycerides hold the maximum share among the synthetic emulsifiers while Lecithin dominates in the natural food emulsifiers segment.
The food emulsifiers are used in various food applications which include functional foods, Bakery and Confectionary (accounting for maximum share in usage of Emulsifiers), Dairy products, Convenience foods, and Meat Products. The growing importance of convenience is driving food choice which is driving the demand for convenience food globally. However, as the consumer perspective is changing from ??food related convenience to product specifications, manufacturers look at emulsifiers for the providing the lower fat content percentage while maintaining sensory characteristics like texture, flavor and tastein convenience foods.
By region type the food emulsifiers market sees increasing consumption from North America, Europe, and Asia Pacific. The North American Consumer with their busy lifestyle consume more convenience foods. The North American market is estimated to value at $644 million in 2014 and reaches $787.4 million by 2020 with a CAGR of 3.4% during 2014 to 2020. Europe with its dominant food processing industry sees high utilization for food additives, with food emulsifiers constituting 32.8% of the global emulsifier market. In 2014 the food emulsifier market estimated valued is $732.4 million and with a CAGR of 3% is projected to reach $874.5 million by 2020. Europe had the highest share in terms of revenues.APAC region which is seeing economic developments , huge population growth, changing lifestyles and high disposable incomesin countries like China, India , Indonesia , Vietnam and other Asian countries take up nearly 22% of the global emulsifier market. Brazil is also seeing demand for emulsifiers from Latin American, Middle East and African countries.
The major players in the food emulsifiers market are Danisco, Riken Vitamin, Cargill, and Palsgaard which together maximum market share, with Danisco holding the maximum market. The key strategy being adopted by these players is using the Mergers and Acquisitions. The major challenges the food emulsifier market sees is increasing usage of alternatives like enzymes which have similar stabilizing properties, and regulatory obligations that penalize unhealthy diets and demand for clean label specifying the additives used. The threat of new entrants is high with increasing private label offerings in food emulsifiers which are prized low. The future scope this market sees is new food processing techniques being developed , new product developments in functional foods, bakery and snacks sector with reduction in fat percentage will further increase the demand for food emulsifiers to meet the end consumer demand for nutrition filled convenience foods.
