The global food emulsifiers market size is worth US$ 2.79 billion in 2024, and it is estimated to reach a U.S. $ 3.66 billion valuation by the end of 2029, expanding at a CAGR of about 5.60% over the foreseen period.
Food emulsifiers improve texture, mix ingredients well, and provide excellent flavor. It is widely used in various foods due to its multiple properties and functional advantages. The effective use of numerous emulsifiers such as lecithin, stearoyl lactylate, polyglycerol esters, and sucrose esters will contribute to market growth during the forecast period. As the preference for packaged foods increases, the obese population increases worldwide. It is expected to lead the market for food additives, such as emulsifiers, as there is a demand for high transparency for ingredients used in consumer foods, which is the market for clean-label food ingredients.
The growing consumer demand for processed foods like bread, cereals, frozen, and packaged food is raising the adoption of food emulsifiers among manufacturers as these emulsifiers maintain the stability and shelf-life of the products by improving the texture, driving the expansion of global market size. Food emulsifiers are expected to reduce bad cholesterol and overall fat content, fueling, and the adoption rate of food emulsifiers among manufacturers. The increasing investments by the market players in R&D to enhance the properties of the food emulsifiers and to meet consumer demand are expected to accelerate product innovations and launches, which provide growth opportunities for the food emulsifiers market. The emulsifiers are highly adopted to ensure homogenous mixing and prevent the settling of ingredients during storage, which is highly advantageous in convenience foods as they require high stability during storage. All these factors are expected to accelerate the global market value in the coming years.
The growing consumer demand for trans-fat products to use emulsifiers in products to reduce calorie and fat content is a crucial factor driving the growth of the global food emulsifier market. In addition, the extensive use of food emulsifiers in pastry and bakery products and the expansion of the frozen and processed food industry are other factors expected to accelerate the growth of the global market for food emulsifiers during the forecast period. Furthermore, as awareness of the types of emulsifiers available to consumers increases, it is expected to support the growth of the global market for food emulsifiers. Moreover, the development of new food emulsifiers for low-fat foods in the industry is a current trend that is anticipated to accelerate the growth of the world market for food emulsifiers in the next decade. Besides, increased research activities on health benefits are foreseen to create numerous opportunities for market participants in the global market.
Due to seasonal dependence on performance, fluctuations in the prices of raw materials for the manufacture of natural emulsifiers can undermine industrial profitability, which may affect the trend in the market price of food emulsifiers.
Studies have shown that chemically synthesized emulsifiers can interfere with microbes in the human gut, such as inflammatory bowel disease and obesity, so they can act as other retraining factors. The presence of stringent regulations for approval of the food products and their development and innovation is estimated to limit the expansion of the market size.
REPORT METRIC |
DETAILS |
Market Size Available |
2023 to 2029 |
Base Year |
2023 |
Forecast Period |
2024 to 2029 |
CAGR |
5.6% |
Segments Covered |
By Type, Application, Source, And Region |
Various Analyses Covered |
Global, Regional and Country Level Analysis; Segment-Level Analysis; DROC; PESTLE Analysis; Porter’s Five Forces Analysis; Competitive Landscape; Analyst Overview of Investment Opportunities |
Regions Covered |
North America, Europe, APAC, Latin America, Middle East & Africa |
Market Leaders Profiled |
Archer Daniels Midland Company (U.S.), E. I. du Pont de Nemours and Company (U.S.), Cargill Incorporated (U.S.), Kerry Group Plc. (Ireland), Ingredion Incorporated (U.S.) |
The mono and di-glycerides segments dominated the global food emulsifiers market as these are primarily consumed in the United States. These segments are expected to hold 70% of the global market of food emulsifiers, which will positively impact the segment's growth. Various advantages, like their ability to improve texture, stability, and shelf-life in various food products, fuel the demand for mono and di-glycerides.
The lecithin segment is estimated to grow the fastest during the forecast period due to its natural origin and multifunctional properties. Lecithin serves as an emulsifier, stabilizer, and texture enhancer in chocolates, dressings, and baked goods, which is expected to increase the adoption rate in the coming years.
The confectionery segment dominated the global market revenue with a significant share due to their vast consumption among people. The confectionary includes chocolates and candies, which are highly consumed, and these benefit from the food emulsifiers by improving texture and shelf-life, driving the segment growth. The food emulsifiers support the confectionary in product innovations by incorporating various flavors and fillings, fueling the market growth.
The dairy segment is estimated to grow due to increasing ice cream and yogurt consumption. Food emulsifiers bring a creamy and smooth texture by preventing ice crystal formation from stabilizing, which is majorly driving the adoption of emulsifiers in dairy products and leading to the expansion of market revenue.
The plant source segment held a significant share in the global market revenue as these are derived from natural sources like soybeans and sunflower seeds. The growing number of vegans and vegetarians is seeking alternatives in their diet, and the significant advantage of plant-based emulsifiers is sustainability, which is driving the segment's growth. The escalating demand for healthy, eco-friendly, and natural consumer choices fuels the demand for plant-based products.
The animal source segment is expected to grow steadily during the forecast period as it is sourced from egg yolks and animal fats. Rising concerns regarding allergens and sustainability are limiting the expansion of the segment.
Europe's food emulsifiers market accounted for most of the industry, accounting for 29.5%, followed by North America and the Asia Pacific. Germany, France, and Eastern European countries are expected to impact industrial expansion in the coming years positively. Local demand for emulsifiers, including stearoyl lactylate and sorbitan esters for bakery and dairy applications, is expected to increase with a constant CAGR in the coming years. Eastern European countries, including Russia, are expected to show the fastest industrial expansion due to increased foreign investment in the manufacture of alcoholic beverages. This development is expected to provide a favorable outlook for emulsifiers.
Due to the rapid growth of the food and beverage industry and significant socioeconomic factors, including a broad consumer base, the Asia Pacific food emulsifier industry is foreseen to witness the fastest growth. This scenario will also be reflected in China, India, and other Southeast Asian countries in the coming years. The Brazilian market can have significant gains of more than 4.5% by 2025, which will facilitate the dispersion of coffee cream and improve whitening properties. As the cultural importance of coffee in Korea increases, the demand for products will increase, stimulating the growth of local industries.
Major Key Players in the Global Food Emulsifiers Market are Archer Daniels Midland Company (U.S.), E. I. du Pont de Nemours and Company (U.S.), Cargill Incorporated (U.S.), Kerry Group Plc. (Ireland), Ingredion Incorporated (U.S.)
By Type
By Application
By Source
By Region
Frequently Asked Questions
Factors driving the growth of the food emulsifiers market include increasing demand for convenience foods, changing consumer preferences toward healthier and natural ingredients, and advancements in food processing technologies.
Critical trends in the food emulsifiers market include the growing popularity of plant-based emulsifiers, clean-label emulsifiers, and emulsifiers with functional properties such as fat reduction and improved texture.
Food emulsifiers stabilize emulsions, prevent crystallization, improve texture, enhance appearance, and extend shelf life in various food products.
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