Current Trends in Global Food Emulsifiers Market 2016-2021
According to the report "Global Food Emulsifiers Market" published by Market Data Forecast, the global market is projected to reach USD 3.13 billion by 2021, at a CAGR of 5.40% from 2016 to 2021.
Emulsifiers are made up of particles with one water soluble (hydrophilic) end and one oil soluble (hydrophobic) end which help mixes of water and oil to finely scatter, creating a stable suspension.
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Food emulsifiers are a rising segment in the food production market as their usage helps in lowering calories, reducing fat intake and several other health benefits. Bakery and confectionary industries are the major consumers for emulsifiers, followed by the beverages industry. The significance of employing emulsifiers in numerous food products is due to having functional properties and numerous benefits associated with its use.
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Growth of the food Emulsifiers market is majorly driven by factors such as growth of the global population and increasing consumer awareness towards trans-fat products, driving the food processors to use emulsifiers to reduce the calories and fat content. Penetration of organized retail and introduction of new processing techniques are some of the other major drivers for thefood Emulsifiers market.
1)Based on Type:
2)Based on Application:
•Convenience & Dairy
3)Based on Source:
•Middle East and Africa
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The major companies operating in the global food Emulsifiers market areArcher Daniels Midland Company (U.S.), E. I. du Pont de Nemours and Company (U.S.), Cargill, Incorporated (U.S.), Kerry Group Plc. (Ireland), and Ingredion Incorporated (U.S.).
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