The food emulsifiers market is estimated to be valued at USD 3.2 billion in 2020 and is projected to reach USD 4.0 billion by 2025, at a CAGR of 4.7 %. The market is driven by the rise in the consumption of processed foods.
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The high consumption of food & beverage products in Asia Pacific is rising steadily, driven by the growing population, rising incomes, and rapid urbanization. All these factors, in turn, have resulted in the growing adoption of food emulsifiers and other food processing ingredients.
This report includes a study of the marketing and development strategies used, along with the product portfolios of leading companies. It consists of the profiles of leading manufacturers such as Archer Daniels Midland Company (US), DowDuPont (US), Cargill (US), Kerry Group Plc. (Ireland), and Ingredion Incorporated (US). Other players include Corbion N.V. (Netherlands), Lonza Group Ltd. (Switzerland), and Palsgaard A/S (Denmark). Furthermore, Riken Vitamin Co. Ltd. (Japan), Tate & Lyle (Ireland), and Beldem S.A. (Belgium) are the other players that hold a significant share in the food emulsifiers market.
The food emulsifiers market, based on type, has been segmented into lecithin, mono- & di-glycerides and their derivatives, sorbitan esters, stearoyl lactylates, polyglycerol esters, and others. The mono- & di-glycerides and their derivatives segment is estimated to dominate the market in 2020, as they are used for various applications. It has been observed that during 2020, the US food industry consumed more than 70% of mono- & di-glycerides based emulsifiers.
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On the basis of application, the food emulsifiers market is segmented into bakery products, confectionery products, convenience foods, dairy & frozen desserts, meat products, and others. The dairy & frozen desserts segment is estimated to dominate the market in 2020, owing to the increased consumption of food products in this application, especially in the developed regions of North America and Europe.