food emulsifiers market was valued at a revenue of USD 4.36 billion in the year 2015. Bakery & confectionery is one of the significant end-uses, which is likely to drive the global demand over the years ahead, owing to the multifunctionality of these products.
Emulsifiers
or colloids are widely used as process additives during the manufacturing of victuals.
They are broadly consumed in various applications such as food & beverage,
meat processing, bakery products, and confectionary goods. Rapid
industrialization of the food & beverage sector in Asia Pacific is another
significant driver of the food emulsifiers market demand. Changes in consumer
preferences regarding various physico-chemical and sensory attributes such as
the texture, quality, nutritional content, and taste are likely to create a
positive impact on the industry dynamics during the forecast period.
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The
U.S. has been one of the prominent consumers of emulsifying agents. The ongoing
green label trend in this country over the use of ingredients and additives
used in food processing is likely to upsurge the requirement of bio-based and
natural ingredients in the future. This in turn is expected to provide a
favorable opportunity for the consumption of various natural emulsifying
materials in key application sectors over the coming years.
Stepan
Company is one of the key manufacturers, which offers emulsifying agents for
the food & beverage industry. It supplies mono and di-glycerides under the
Drewmulse brand, that helps in emulsification and stabilization of food and
nutrition systems.
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In
terms of revenue, mono-, di-glycerides and derivatives held the highest share
of the global industry in 2015. These products are fatty acid esters that are
derived from glycerin. They help to improve the surface activity needed for
effectively homogenizing and stabilizing the processed victuals.
Mono,
di-glycerides and derivatives find significant use in manufacturing of bakery
and dairy items, including margarine, bread, cakes and ice creams. Owing to, to
their huge consumption in bakery processing applications, this product category
is likely to increase at a CAGR 4.3% in terms of revenue, by the end of 2025.
Stearoyl
lactylates is another major segment, which is likely to offer favorable growth
opportunities during the forecast period. Their consumption is expected to
increase in the future, owing to substantial production of snacks, sauces,
pancakes, dietary products and alcoholic cream-based beverages. This product
has been declared safe by the US FDA, which in turn is likely to boost its
growth rate in the coming years.
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