Emulsifier is a surface-active substance that works at the interface of two immiscible liquids to keep the combination stable. Emulsifier molecules have hydrophilic and hydrophobic ends, with hydrophilic forms bonding with water and hydrophobic ones ending with water. They are classified into three categories depending on their chemical structure, which include natural, synthetic, and semi-synthetic. Natural emulsifiers are increasingly being utilized in culinary goods such as biscuits, extruded snacks, cakes, soft drinks, toffees, frozen desserts, bread, margarine, coffee whitener, and caramels, owing to their capacity to retain product texture for a longer period of time.
The manufacturing of emulsifiers is a complex process that must comply with the regulations established by many governments. Emulsifiers and food additives are thoroughly tested by national and international scientific expert groups. Among the independent entities are the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the European Food Safety Authority (EFSA), and state authorities. In Europe, the European Food Safety Authority (EFSA) is in charge of inspecting emulsifiers at each step of production and has set guidelines on the number of emulsifiers that can be used in food and beverage products. Furthermore, the Food and Drug Administration (FDA) has specified a list of emulsifiers that are appropriate for usage within their respective restrictions. However, enforcement of stringent government regulations on the use of emulsifiers has declined the development pace of the emulsifiers market.
According to the United Nations Food and Agriculture Organization, 75% of all food produced for human consumption is lost or wasted, which is ecologically damaging, commercially unviable, ethically unacceptable, and does not ensure sustainability. In a world where around 16% of the world's population goes hungry, the use of additives can assist reduce the waste of food that is still suitable for eating. Food additives can help to solve the problem of limited natural ingredient supply, extend food shelf life, and simplify complex cooking operations.
For the past two to three decades, people have been drawn to the market by the availability of ready-to-eat and processed food goods such as ramen, meats, and dairy products. Packaged products evolve throughout time in response to market demand and customer requirements. Presently, consumers are demanding the highest quality food & beverage goods. Pre-cooked or ready meals are less time-consuming, cost-effective, and easy to prepare. These benefits have fostered the demand for quick meals, especially among working people and students. Emulsifiers are crucial in the preparation of food & beverages, as they improve the product quality, enhance texture, and function as a food thickener. Food manufacturers are experimenting with various emulsifier combinations to boost total production. As a result, increase in packaged food sales is supporting the expansion of the emulsifiers market.
The global emulsifiers market is segmented into source, application, and region. On the basis of source, the market is categorized into plant, animal, and synthetic. Depending on application, it is segregated into food & beverages, personal care & cosmetics, pharmaceuticals, and others. Region wise, it is analyzed across North America (the U.S., Canada, and Mexico), Europe (Germany, UK, France, Italy, Spain, and the rest of Europe), Asia-Pacific (China, India, Japan, Australia, South Korea, and rest of Asia-Pacific), and LAMEA (Brazil, Turkey, South Africa, Argentina, and rest of LAMEA).
The players operating in the global emulsifiers market have adopted various developmental strategies to expand their emulsifiers' market share, increase profitability, and remain competitive in the market. The key players profiled in this report include Archer Daniels Midland, AkzoNobel N.V., BASF SE, Cargill, Inc., Clariant AG, DuPont, Evonik Industries, Kerry Group, Koninklijke DSM N.V., and Solvay S.A.
The manufacturing of emulsifiers is a complex process that must comply with the regulations established by many governments. Emulsifiers and food additives are thoroughly tested by national and international scientific expert groups. Among the independent entities are the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the European Food Safety Authority (EFSA), and state authorities. In Europe, the European Food Safety Authority (EFSA) is in charge of inspecting emulsifiers at each step of production and has set guidelines on the number of emulsifiers that can be used in food and beverage products. Furthermore, the Food and Drug Administration (FDA) has specified a list of emulsifiers that are appropriate for usage within their respective restrictions. However, enforcement of stringent government regulations on the use of emulsifiers has declined the development pace of the emulsifiers market.
According to the United Nations Food and Agriculture Organization, 75% of all food produced for human consumption is lost or wasted, which is ecologically damaging, commercially unviable, ethically unacceptable, and does not ensure sustainability. In a world where around 16% of the world's population goes hungry, the use of additives can assist reduce the waste of food that is still suitable for eating. Food additives can help to solve the problem of limited natural ingredient supply, extend food shelf life, and simplify complex cooking operations.
For the past two to three decades, people have been drawn to the market by the availability of ready-to-eat and processed food goods such as ramen, meats, and dairy products. Packaged products evolve throughout time in response to market demand and customer requirements. Presently, consumers are demanding the highest quality food & beverage goods. Pre-cooked or ready meals are less time-consuming, cost-effective, and easy to prepare. These benefits have fostered the demand for quick meals, especially among working people and students. Emulsifiers are crucial in the preparation of food & beverages, as they improve the product quality, enhance texture, and function as a food thickener. Food manufacturers are experimenting with various emulsifier combinations to boost total production. As a result, increase in packaged food sales is supporting the expansion of the emulsifiers market.
The global emulsifiers market is segmented into source, application, and region. On the basis of source, the market is categorized into plant, animal, and synthetic. Depending on application, it is segregated into food & beverages, personal care & cosmetics, pharmaceuticals, and others. Region wise, it is analyzed across North America (the U.S., Canada, and Mexico), Europe (Germany, UK, France, Italy, Spain, and the rest of Europe), Asia-Pacific (China, India, Japan, Australia, South Korea, and rest of Asia-Pacific), and LAMEA (Brazil, Turkey, South Africa, Argentina, and rest of LAMEA).
The players operating in the global emulsifiers market have adopted various developmental strategies to expand their emulsifiers' market share, increase profitability, and remain competitive in the market. The key players profiled in this report include Archer Daniels Midland, AkzoNobel N.V., BASF SE, Cargill, Inc., Clariant AG, DuPont, Evonik Industries, Kerry Group, Koninklijke DSM N.V., and Solvay S.A.
KEY BENEFITS FOR STAKEHOLDERS
- This report provides a quantitative analysis of the market segments, current trends, estimations, and dynamics of the emulsifiers market analysis from 2021 to 2031 to identify the prevailing emulsifiers market opportunity.
- The market research is offered along with information related to key drivers, restraints, and opportunities.
- Porter's five forces analysis highlights the potency of buyers and suppliers to enable stakeholders make profit-oriented business decisions and strengthen their supplier-buyer network.
- In-depth analysis of the emulsifiers market segmentation assists to determine the prevailing market opportunities.
- Major countries in each region are mapped according to their revenue contribution to the emulsifiers industry.
- Market player positioning facilitates benchmarking and provides a clear understanding of the present position of the market players.
- The report includes the analysis of the regional as well as global emulsifiers market trends, key players, market segments, application areas, and market growth strategies.
Key Market Segments
By Source
- Plant
- Animal
- Synthetic
By Application
- Food and Beverages
- Personal care and Cosmetics
- Pharmaceuticals
- Others
By Region
- North America
- U.S.
- Canada
- Mexico
- Europe
- Germany
- U.K.
- France
- Italy
- Spain
- Rest of Europe
- Asia-Pacific
- China
- India
- Japan
- Australia
- South Korea
- Rest of Asia-Pacific
- LAMEA
- Brazil
- Turkey
- South Africa
- Argentina
- Rest of LAMEA
Key Market Players
- Akzonobel N.V.
- Archer Daniels Midland
- BASF SE
- Cargill Incorporated
- Clariant AG
- Dow DuPont
- Evonik Industries AG
- Kerry Group
- Koninklijke DSM N.V.
- Solvay S.A.
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Table of Contents
CHAPTER 1: INTRODUCTION
CHAPTER 2: EXECUTIVE SUMMARY
CHAPTER 3: MARKET OVERVIEW
CHAPTER 4: EMULSIFIERS MARKET, BY SOURCE
CHAPTER 5: EMULSIFIERS MARKET, BY APPLICATION
CHAPTER 6: EMULSIFIERS MARKET, BY REGION
CHAPTER 7: COMPANY LANDSCAPE
CHAPTER 8: COMPANY PROFILES
List of Tables
List of Figures
Executive Summary
According to the report, titled, “Emulsifiers Market," the emulsifiers market size was valued at $8.9 billion in 2021, and is estimated to reach $15.1 billion by 2031, growing at a CAGR of 5.5% from 2022 to 2031.Emulsifiers are Food and Drug Administration (FDA)-authorized food ingredients that aid in the combination of goods containing insoluble food components, such as oil and water. Emulsifiers are found in packaged and convenience foods such as mayonnaise, margarine, meats, ice cream, salad dressings, and chocolate. They can be synthesized or found naturally. Many emulsifiers used today are hydrocolloids, which are naturally produced. Hydrocolloids are thickening chemicals that maintain the structure, texture, taste, and shelf life of numerous food items. Owing to the sheer food texture and consistency generated by hydrocolloids, they are commonly referred to as gums. Emulsifiers derived from plants, animals, and aquatic sources are examples of hydrocolloids. Hydrocolloids derived from plants include locust bean gum, carrageenan, pectin, and starch, whereas hydrocolloids derived from animals include crustacean shell chitosan. Hydrocolloids, such as xanthan gum, may also be derived from microbial sources, and food ingredients such as mustard, oil, salt, egg yolk, and vinegar can also be used as emulsifiers. Some hydrocolloids have been proven to decrease cholesterol, enhance insulin function, act as prebiotics, and are high in fiber.
With the evolution of technology, industrial businesses are adopting new sources of emulsifiers to improve product quality, boost efficiency, and minimize processing time. For decades, emulsion technology has been used in the food industry to produce a wide range of products such as homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Significant advances in emulsion science, on the other hand, have lately resulted in revolutionary approaches for improving food quality and usability. Silica particles, wheat protein microgels, pea protein microgels, and other new advancements in emulsion technologies are assisting producers to bind the chemicals effectively, lowering the time required to complete the process, which is expected to fuel the emulsifiers market growth.
Starch is the most common type of carbohydrate consumed by humans. It is a plentiful, inexpensive, naturally occurring, and easily accessible basic food. Textiles, medicines, paper manufacturing, bioplastics, and many more sectors use it extensively. The use of starch has been witnessed to increase significantly in food processing, where it functions as both a stabilizer and an emulsifier to improve food quality. Long-term stabilization in food emulsion systems is ascribed to starch-based emulsifiers derived from micro and nanoparticles, hence increasing food structure and storage stability. These starch-based emulsifiers were created using a variety of processes, including hydrolysis, cold gelatinization, dissolution-precipitation, sedimentation, encapsulation, and the addition of hydrophobic components. As a result, starch-based emulsifiers that successfully bind emulsion interfaces are produced. These emulsifiers effectively stabilized pickering emulsions, which are well-known for their high stability. The increase in usage of starch-based emulsifiers is expected to provide emulsifiers market opportunity for growth.
The global emulsifiers market is segmented into source, application, and region. On the basis of source, the market is categorized into plant, animal, and synthetic. By application, it is fragmented into food & beverages, personal care & cosmetics, pharmaceuticals, and others. Region wise, it is analyzed across North America (the U.S., Canada, and Mexico), Europe (Germany, UK, France, Italy, Spain, and the rest of Europe), Asia-Pacific (China, India, Japan, Australia, South Korea, and rest of Asia-Pacific), and LAMEA (Brazil, Turkey, South Africa, Argentina, and rest of LAMEA).
The players operating in the global emulsifiers industry have adopted various developmental strategies to expand their emulsifiers market share, increase profitability, and remain competitive in the emulsifiers industry. The key players profiled in this report include Archer Daniels Midland, AkzoNobel N.V., BASF SE, Cargill, Inc., Clariant AG, DuPont, Evonik Industries, Kerry Group, Koninklijke DSM N.V., and Solvay S.A.
Key Findings of the Study
- According to emulsifiers market analysis, on the basis of source, the plant segment is projected to witness the highest CAGR of 6.6%, in revenue terms, during the forecast period.
- Depending on application, the pharmaceuticals segment is expected to grow at a significant CAGR during the emulsifiers market forecast period.
- According to emulsifiers market trends, U.S. was the largest country, in terms of revenue generation, in 2021.
- Asia-Pacific is anticipated to exhibit the highest CAGR of 7.1% from 2022 to 2031.
Companies Mentioned
- Akzonobel N.V.
- Archer Daniels Midland
- Basf Se
- Cargill Incorporated
- Clariant AG
- Dow Dupont
- Evonik Industries AG
- Kerry Group
- Koninklijke Dsm N.V.
- Solvay S.A.
Methodology
The analyst offers exhaustive research and analysis based on a wide variety of factual inputs, which largely include interviews with industry participants, reliable statistics, and regional intelligence. The in-house industry experts play an instrumental role in designing analytic tools and models, tailored to the requirements of a particular industry segment. The primary research efforts include reaching out participants through mail, tele-conversations, referrals, professional networks, and face-to-face interactions.
They are also in professional corporate relations with various companies that allow them greater flexibility for reaching out to industry participants and commentators for interviews and discussions.
They also refer to a broad array of industry sources for their secondary research, which typically include; however, not limited to:
- Company SEC filings, annual reports, company websites, broker & financial reports, and investor presentations for competitive scenario and shape of the industry
- Scientific and technical writings for product information and related preemptions
- Regional government and statistical databases for macro analysis
- Authentic news articles and other related releases for market evaluation
- Internal and external proprietary databases, key market indicators, and relevant press releases for market estimates and forecast
Furthermore, the accuracy of the data will be analyzed and validated by conducting additional primaries with various industry experts and KOLs. They also provide robust post-sales support to clients.
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