The food emulsifier market is projected to grow at a considerable CAGR of 4.8% during the forecast period (2020-2026). Food emulsifiers are the chemical compounds that are used to improve the food texture, provide excellent flavor, and mix ingredients in a good manner. Owing to functional properties such as protein boosting, starch complexing, and aeration, increasing demand for specialized food additives, such as emulsifiers in different applications, is anticipated to drive the growth of the food emulsifier market across the globe.
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With the increasing demand for high clarity on the ingredients used in food for consumers, it is expected that the market for clean label food ingredients will drive the market for food additives, such as emulsifiers. The growing urbanization has lead to the demand for processed foods. Food emulsifiers are used in the manufacturing process of instant noodles, fresh noodles, macaroni, and spaghetti as they offer elasticity to these products. The considerable rise in the demand for ready to make and instant foodstuff is anticipated to make a positive impact on the growth of the market.
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Global Food Emulsifiers Market Segmentation
By Product Type
Monoglyceride, Diglyceride, and Derivatives
Polyglycerol Ester
Sorbitan Ester
Lecithin
Others
By Application
Bakery
Dairy and Frozen Products
Food & Beverage
Confectionery
Meat, Poultry, and Seafood
Others
Regional Analysis
North America
US
Canada
Europe
UK
Germany
Italy
Spain
France
Rest of Europe
Asia-Pacific
China
India
Japan
Rest of Asia-Pacific
Rest of the World
Company Profiles
Archer Daniels Midland Co.
BASF SE
Cargill Inc.
Corbion N.V.
Ingredion Inc.
Kerry Group PLC
LasenorEmul, S.L.
Lonza Group Ltd.
Mitsubishi Chemical Food Corp.
Oleon NV
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