Food Emulsifiers Market by Type (Mono and di-glycerides and their derivatives, Lecithin, Sorbitan esters, Polyglycerol esters, and Stearoyl lactylates), Source (Plant, Animal), Function, Application and Region - Global Forecast to 2028
[268 Pages Report] The global food emulsifiers market is estimated to be valued at USD 3.6 billion in 2023. It is projected to reach USD 4.6 billion by 2028, recording a CAGR of 4.9% during the forecast period. Food emulsifiers have gained immense popularity in recent years due to their numerous benefits for improved texture and longer shelf life in food and beverage products. These food emulsifiers are added to food and beverages to create a smooth and consistent texture in foods that would otherwise normally separate or curdle, such as mayonnaise or ice cream. This improved texture can lead to greater consumer satisfaction, and can also improve the overall quality and value of the product. The global food emulsifiers market is expected to grow at a significant pace in the coming years, owing to several factors that are driving the demand for these additives.
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Market Dynamics
Drivers: Increase in the consumption of convenience foods
The food emulsifier market has experienced significant growth, largely driven by the increase in the consumption of convenience foods. Convenience foods refer to pre-prepared meals or ready-to-eat products that require minimal effort and time for preparation. Emulsifiers are extensively used in these products to ensure homogeneous mixing and prevent the settling of ingredients during storage. They also help create desirable textures and flavors that enhance the overall sensory experience of these products. The rise in demand for convenience foods is attributed to factors such as changes in lifestyle and work patterns, urbanization, and a need for faster and easier meal options. This trend is expected to continue, and the food emulsifier market is likely to witness sustained growth as a result.
Restraints: High costs associated with the extraction of food emulsifiers from natural resources
While the food emulsifier market has been growing rapidly, there are several factors that can restrain its growth, including limited extraction and additional costs associated with emulsifiers extracted from natural resources. Emulsifiers are often derived from natural resources like animal or plant fats, which can be both expensive and difficult to extract in large quantities. Consequently, this can lead to higher production expenses and result in higher prices for the end-consumers. Moreover, this limitation may lead to food loss or waste, as some ingredients are often discarded instead of being used to produce high-quality food products. Several factors contribute to the limited extraction and additional costs of natural emulsifiers, including the availability of raw materials, the complexity of the extraction process, and environmental regulations. To overcome these issues, the food industry is gradually turning to synthetic emulsifiers, which are often more readily available and less costly than their natural counterparts. While these synthetic emulsifiers have proven to be effective, there are concerns regarding their potential adverse effects on health and the environment. Therefore, continuous research and development efforts are required to address these challenges and ensure the sustainable growth of the food emulsifiers market.
Opportunities: Product innovations leading to better stabilization properties
Innovations in product development, particularly those related to the improvement of stabilization properties, are a significant opportunity for growth in the food emulsifier market. Emulsifiers play an essential role in stabilizing food products and enhancing their texture, appearance, and shelf life. Manufacturers are now developing a variety of starch-based emulsifiers from micro and nanoparticles, which are attributed to long-term stability in food emulsion systems, improving product structure, and shelf life. These starch-based emulsifiers are made using a variety of procedures and methods, including encapsulation, hydrolysis, cold gelatinization, dissolution-precipitation, sedimentation, and the addition of a hydrophobic element.
Challenges: Health problems associated with the consumption of emulsifiers
The food emulsifier market faces challenges due to the potential health risks associated with the consumption of emulsifiers. Emulsifiers, which are added to food products to improve their texture and shelf-life, have been linked to gut dysbiosis, increased intestinal permeability, weight gain, and other health problems such as allergic reactions and neurological disorders. As consumer awareness about the potential health risks of emulsifiers increases, there is a growing demand for safer and more natural alternatives. Therefore, food manufacturers need to invest in research and development to find alternative food additives that are less risky to health to address changing consumer preferences.
Food Emulsifiers Market Ecosystem
Prominent companies in this market include well-established, financially stable manufacturers of food emulsifiers. These companies have been operating in the market for several years and possess a diversified product portfolio, state-of-the-art technologies, and strong global sales and marketing networks. Prominent companies in this market are ADM (US), Cargill, Incorporated (US), Corbion (Netherlands), Ingredion (US), and Kerry Group plc. (Ireland).
Lecithin by type in the food emulsifiers market is projected to grow at the highest CAGR during the forecast period
The market growth of lecithin used as food emulsifiers has been increasing in recent years. Lecithin, a natural phospholipid found in various food sources, is widely used in the food industry to stabilize mixtures of oil and water, thereby improving the texture and appearance of many food products. One of the significant advantages of lecithin is its natural origin and cost-effectiveness, making it a popular choice among food manufacturers. Furthermore, the growing consumer demand for natural food ingredients and the potential health benefits associated with lecithin, including cognitive function improvement, lower cholesterol levels, and liver function improvement, is boosting the demand for lecithin as an emulsifier in the food industry.
Bakery products by application segment are estimated to be the largest segment over the forecasted period
The bakery products segment is expected to be the dominant application area in the food emulsifiers market, owing to several factors such as the increasing demand for bakery products and the benefits of emulsifiers in improving the texture, volume, and shelf-life of such products. Emulsifiers stabilize air bubbles formed during the baking process, resulting in lighter and fluffier baked goods, which are more visually appealing to consumers. The use of emulsifiers can also increase the shelf-life of baked goods and enhance their quality, appearance, and consistency, which is crucial for bakery products.
North America is projected to be the largest region in the food emulsifiers market, in 2022; it is anticipated to grow at a significant CAGR
The food emulsifiers market in North America is projected to be the largest region in 2022. This growth is primarily attributed to various factors, such as the increasing demand for convenience and processed food products, particularly in the United States. Consumers in the region are showing a preference for easy-to-prepare and ready-to-eat food products that require emulsifiers as a critical ingredient to maintain the product's stability and texture. The growing trend of clean label and organic food products, the increasing demand for bakery and confectionery products, and the popularity of functional food and beverages are also driving the growth of the food emulsifier market in North America. In addition, the presence of leading market players such as ADM (US), International Flavors & Fragrances Inc. (US), and Ingredion (US) in the region is further contributing to the growth of the food emulsifiers market in North America. These companies are making significant investments in research and development activities to introduce innovative and sustainable emulsifiers to the market.
Key Market Players
The key players in this market include ADM (US), Cargill, Incorporated (US), International Flavors & Fragrances Inc. (US), Ingredion (US), Kerry Group plc. (Ireland) and Corbion (Netherlands).
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Report Metric |
Details |
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Market size available for years |
2018–2028 |
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Base year considered |
2022 |
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Forecast period considered |
2023–2028 |
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Units considered |
Value (USD), Volume (KT) |
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Segments covered |
By type, source, function, application, and region |
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Regions covered |
North America, Asia Pacific, Europe, and RoW |
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Companies studied |
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This research report categorizes the food emulsifiers market, based on type, source, function, application, and region
By Type
- Mono- & Di-glycerides and their Derivatives
- Lecithin
- Sorbitan Esters
- Polyglycerol Esters
- Stearoyl Lactylates
- Other Types
By Source
- Plant Source
- Animal Source
By Function
- Emulsification
- Starch Complexing
- Protein Interaction
- Aeration and Stabilization
- Crystal Modification
- Oil Structuring
- Lubrication and Processing aids
By Application
- Bakery Products
- Dairy & Frozen Desserts
- Confectionery Products
- Convenience Foods
- Meat Products
- Other Applications
By Region
- North America
- Europe
- Asia Pacific
- Rest of the World (RoW)
Recent Developments
- In February 2023, Corbion (Netherlands) partnered with Belgium-based company Azelis as a distribution partner for food ingredients including food emulsifiers in Malaysia and Singapore. Azelis has already been representing Corbion’s food ingredients in India and Indonesia before. This helped the company strengthen its presence in the APAC region and boost the sales of food emulsifiers.
- In February 2021, International Flavors & Fragrances (US) merged its taste and nutrition business with DuPont’s (US) Nutrition & Biosciences business. This merger helped the company gain market share globally and become one of the global industry leaders in the nutrition and biosciences segment. This helped the company expand its product portfolio for nutrition and biosciences-related segments including food emulsifiers, scent, soy proteins, etc.
- In June 2020, Palsgaard (Denmark) invested approximately USD 114 million in its existing Danish facility to double its production facility. This will help the company produce more food emulsifiers and meet the increasing demand for emulsifiers globally.
Frequently Asked Questions (FAQ):
Which region is projected to have the fastest growth in the food emulsifiers market?
Asia Pacific is projected to be the fastest-growing region in the food emulsifiers market with a significant CAGR during the forecast period; it is also estimated to have a significant value in 2023.
What is the current size of the global food emulsifiers market? What are the market drivers?
The global food emulsifiers market is estimated to be valued at USD 3.6 billion in 2023. It is projected to reach USD 4.6 billion by 2028, recording a CAGR of 4.9% during the forecast period.
Increase in consumption of convenience foods
Which are the key players in the market, and how intense is the competition?
Key players in this market include ADM (US), Cargill, Incorporated (US), International Flavors & Fragrances Inc. (US), Ingredion (US), Kerry Group plc. (Ireland) and Corbion (Netherlands). Since food emulsifiers are a fast-growing market, with a lot of unexplored potential, the existing players are fixated on expanding their production capacities, while startups are being established rapidly. The food emulsifiers market can be classified as a competitive market as it has a mix of both large and small number players and none of them account for a major part of the market share. The large players are present at the global level, and unorganized players are present at the local level in several countries.
What are the restraining factors limiting growth in the food emulsifiers market?
High costs associated with the extraction of food emulsifiers from natural resources.
Which food emulsifier type is projected to dominate the food emulsifiers market?
Mono- & Di-Glycerides and Their Derivatives types are projected to dominate the food emulsifiers market.
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The study involved four major activities in estimating the current size of the food emulsifiers market. Exhaustive secondary research was done to collect information on the market, peer market, and parent market. The next step was to validate these findings, assumptions, and sizing with industry experts across the value chain through primary research. Both top-down and bottom-up approaches were employed to estimate the complete market size. After that, market breakdown and data triangulation were used to estimate the market size of segments and subsegments.
Secondary Research
Secondary sources referred to for this research study include financial statements of companies offering food emulsifiers and information from various trade, business, and professional associations. The secondary data was collected and analyzed to arrive at the overall size of the food emulsifiers market, which was validated by the primary respondent.
Primary Research
In the primary research process, various sources from the supply and demand sides were interviewed to obtain qualitative and quantitative information. The primary sources from the supply side included industry experts such as CEOs, vice presidents, marketing directors, technology and innovation directors, and related key executives from various key companies and organizations operating in the food emulsifiers market.
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Market Size Estimation
- Both the top-down and bottom-up approaches were used to estimate and validate the total size of the food emulsifiers market. These methods were also used extensively to estimate the size of the various subsegments in the market. The research methodology used to estimate the market size includes the following:
- The key players in the industry and market have been identified through extensive secondary research.
- The revenues of major food emulsifier manufacturers were determined through primary and secondary research, such as paid databases, which were used as the basis for market estimation.
- All macroeconomic and microeconomic factors affecting the growth of the food emulsifiers market were considered while estimating the market size.
- All possible parameters that affect the market covered in this research study were accounted for, viewed in extensive detail, verified through primary research, and analyzed to obtain final quantitative and qualitative data.
Market Size Estimation Methodology: Bottom-up Approach
Market Size Estimation Methodology: Top-Down Approach
Data Triangulation
After arriving at the overall market size from the estimation process explained above, the total market was split into several segments and subsegments. To complete the overall market engineering process and arrive at the exact statistics for all segments and subsegments, data triangulation and market breakdown procedures were employed wherever applicable. The data was triangulated by studying various factors and trends from the demand and supply sides. Along with this, the market size was validated using the top-down and bottom-up approaches.
Market Definition
- The definition of a food emulsifier, according to EUROPA (Council of the European Union), is as follows:
- Emulsifiers are substances that make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff. Emulsifiers are molecules with amphiphilic properties-part of the structure of hydrophilic and another of lipophilic nature. Emulsifiers position themselves at the oil-water or air-water interface and stabilize the emulsion by reducing the surface tension.
Key Stakeholders
- Raw material suppliers
- Food safety agencies such as the Food and Drug Administration (FDA)
- European Food Safety Authority (EFSA)
- Food Standards Australia New Zealand (FSANZ)
- The Food Standards Agency – UK
- Saudi Food & Drug Administration (SFDA)
- Government agencies and NGOs
- Food safety agencies
- Food & beverage manufacturers/suppliers
- Retailers
- Importers and exporters of end-use products
- Traders, distributors, and suppliers of food emulsifiers
- Government and research organizations
- Commercial research & development (R&D) institutions and financial institutions
- Trade associations and industry bodies
Report Objectives
- To determine and project the size of the food emulsifier market with respect to type, source, application, function, and region.
- To identify the attractive opportunities in the market by determining the largest and fastest-growing segments across regions.
- To provide detailed information about the key factors influencing the market growth (drivers, restraints, opportunities, and industry-specific challenges)
- To provide the regulatory framework for major countries related to the food emulsifiers market.
- To analyze the micro-markets with respect to individual growth trends, prospects, and their contribution to the total market
Available Customizations:
With the given market data, MarketsandMarkets offers customizations according to company-specific scientific needs.
The following customization options are available for the report:
Product Analysis
- Product Matrix, which gives a detailed comparison of the product portfolio of each company
Geographic Analysis
With the given market data, MarketsandMarkets offers customizations according to company-specific scientific needs.
- Further breakdown of the Rest of Europe region for food emulsifiers market into Russia, Belgium, and the Netherlands, and other EU and non-EU countries.
- Further breakdown of the Asia Pacific region for food emulsifiers market into Indonesia, Thailand, the Philippines, Vietnam, Singapore, and Malaysia.
- Further breakdown of other countries in the RoW market for food emulsifiers market into South America, Middle East and Africa.
Company Information
- Detailed analyses and profiling of additional market players (up to five)
Generating Response ...
Growth opportunities and latent adjacency in Food Emulsifiers Market
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