A new report published by Transparency Market Research presents detailed insights into the global food emulsifier market for the 2015-2021 period. The report states that the market will develop at a CAGR of 4.0% from 2014 to 2021 for the market’s valuation to increase from US$3.2 bn in 2014 to US$4.3 bn by 2021. The progress of this market is presented in a report, titled “Food Emulsifier Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2015 - 2021,” and is available for purchase on the company’s website.

Monoglyceride and lecithin were the among the first emulsifiers to be used. They were initially added to margarine but their later extended to bread, cake, and ice cream. Since then, both production and consumption of food emulsifiers has risen consistently.

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The report points out reasons for the growth of the food emulsifier market over the past few years. First and foremost, the increasing demand for convenient and packaged foods necessitates the use of food emulsifiers for a longer shelf life of these products. Other than this, the increasing demand for low-fat food to cater to the needs of health-conscious consumers is also driving the food emulsifier market. With an increasing consumption of bakery and confectionery products, the food emulsifier market will vastly benefit. This is because food emulsifiers are essential ingredients to maintain the stability of these products. Product innovation and improvement will also help the growth of the food emulsifier market, adds the report.

In particular, the emerging economies in Asia Pacific are expected to display double-digit growth in this market. For instance, China has been displaying rapid progress in the food emulsifier market due to the increasing consumption of baked goods with rising westernization.

The report divides the global food emulsifier market on the basis of product, application, and geography. The product segments of this market are lecithin, mono di-glycerides and derivatives, stearoyl lactylates, and sorbitan esters. As per TMR analysts’ findings, mono di-glycerides and derivatives raked in a lion’s share in the global market in 2014. The segment will retain its dominance due to the ever-increasing demand for convenience and packaged food.

The application segments of this market are dairy products, bakery and confectionery products, convenience foods, meat products, and others. Convenience foods were the largest contributor to the market in 2014.

Geography-wise, Asia Pacific was ahead of all other regional segments and held a 34.4% share in the global market in 2014. The region was trailed by Europe with a sizeable 28.6% share in the global food emulsifier market. With consistent demand for low fat food due to health and wellbeing reasons, these regions will contribute significant revenue to the global market.

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The report mentions and profiles top players that operate in the global food emulsifier industry. These are CP Kelco U.S. Inc., BASF, Givaudan SA., Sensient Technologies Corporation, Archer-Daniels-Midlands Company, Associated British Foods Plc, Ajinomoto Co., Cargill Inc., and DSM Nutritional Products AG.

The report segments the food emulsifier market as:

Global Food Emulsifier Market: By Product Type
Stearoyl Lactylatess
Mono, Di-Glycerides & Derivatives
Sorbitan Esters
Lecithin
Others

Global Food Emulsifier Market: By Application Type
Dairy Products
Convenience Foods
Bakery & Confectionery
Meat Products
Others

Global Food Emulsifier Market: By Geography
North America
Europe
Asia Pacific
Rest of the World (RoW)