Food Emulsifiers Market Size, Share, Growth Trends and Analysis Report

Food Emulsifiers Market Size, Share, and Industry Analysis (2023-2028)

The global food emulsifiers market size 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 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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Food Emulsifiers 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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Scope of the Report

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.

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