Food Emulsifiers Market size was over USD 2.5 billion in 2018 and industry expects demand of above 1.3 Million tons by 2025.
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Rise in processed foods consumption owing to easy availability through well-developed retail channels will foster industry growth. Food Emulsifiers provides smoothness and helps to stabilize emulsions in food & beverage production processes. It helps to improve their quality and functions as an emulsifying agent. It is also utilized for manufacturing instant noodles, macaroni, fresh noodles, and spaghetti offers elasticity as it provides elasticity and smoothness to these products. Growing demand of ready to make and instant food stuff will have positive impact on instant noodles market thus fostering global market growth.
Rapidly growing urbanization have escalated demand for processed food products. The product helps to improve the texture, appearance, and taste of processed foods. These properties make it suitable for its utilization in manufacturing instant mashed potatoes, cheese, canned and carbonated beverages which will enhance the market size.
Food emulsifier has its applications in manufacturing alcoholic beverages. It is added to beer in brewing industry for extending its shelf life. Global alcoholic beverage industry may surpass USD 1,680 billion by 2025. This will promote emulsifiers utilization in breweries, thus promoting industry growth.
|Food Emulsifiers Market Size in 2018:
|2.5 Billion (USD)
|2019 to 2025
|2025 Value Projection:
|4 Billion (USD)
|Historical Data for:
|2014 to 2018
|No. of Pages:
|Tables, Charts & Figures:
|product, Application, and Region
|Pitfalls & Challenges:
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Lecithin which is extracted from natural sources including egg yolk and soy is extensively utilized as an emulsifying agent in bakery products, salad dressings and ice creams. Global lecithin market is expected to grow at 5% by 2024. Growing demand for natural products will foster lecithin utilization in nutrition industry which may drive emulsifying agent market growth.
Regulations pertaining to acceptable levels of emulsifiers in food & beverage industry by regulatory commissions including FDA will favour product demand due to its safe and non-toxic nature. These factors make them suitable for manufacturing several nutrition products including baked goods, sauces, noodles, coffee, and salad dressings, thus driving emulsifying agent industry growth.
Vegetable oils, Soy and eggs are key raw material used in commercial production of natural emulsifies. Raw material price fluctuations mainly for manufacturing natural emulsifying agent owing to season dependency on yield for may hamper industry profitability which may affect food emulsifier market price trends. Research studies depicts that chemically synthesized emulsifiers may cause problems including inflammatory bowel disease and obesity as it interferes with microbes present in human’s gut which may act as another retraining factor. However, rising R&D expenditure to manufacture bio-based emulsifiers will favour product demand.