Asia Pacific Food Emulsifiers Market Growth was over USD 650 million in 2019 and industry expects to witness significant gains at over 7% by 2026
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Food emulsifiers are additives added to food to maintain uniform texture and prevent the separation of essential ingredients in the food product. Food emulsifiers can be obtained from Mono Di Glycerides & Derivatives and synthetic sources. These substances demonstrate different functions such as surface active ability, starch complex forming ability, modifying ability for oils and fats and protein modifying ability in different food substances such as margarine, butter, butter cream, ice cream, milk drink, cocoa, chocolate, and peanut butter, among others. The increasing consumption of processed foods in Asia Pacific is likely to trigger the market growth in the coming years.
Increasing replacement of conventional food additives by emulsifiers to reduce the overall fat content of the food product is likely to further aid market growth. Furthermore, rising disposable income of people coupled with their ability to spend more on ultra-high quality food products is expected to raise the demand for food emulsifiers. Increasing efforts by key players in developing starch-based emulsifiers from various starch sources such as quinoa, oats, barley, potato, and corn may provide promising opportunities for innovation in food emulsifiers market in the near future.
Lecithin emulsifiers dominate the market share in 2019. The ability of lecithin to reduce cholesterol levels, reduce digestive problems and prevent clogged milk ducts during breast feeding is likely to raise the product demand in the coming years. The improved health benefits of lecithin are mainly attributed to the presence of phosphatidylcholine (PC) as one of its ingredients which offers numerous health benefits. Moreover, lecithin is typically derived from eggs, soy, or sunflower seeds. The increasing preference of consumers to avoid the consumption of lecithin obtained from genetically modified corps and that extracted through chemical processing may further boost the demand for lecithin obtained from sunflower seeds.
Changing preference of consumers in developing economies such as China and India towards the consumption of food emulsifiers derived from Mono Di Glycerides & Derivatives sources is expected to boost product demand. Presence of major food & beverages manufacturers in the region including Kellogg company, Nestle, Hershey Company, Mondelez International, FrieslandCampina, Pepsico and Coca-Cola should accelerate growth of regional food industry.
Asia Pacific food emulsifiers market from bakery and confectionary application was valued over USD 350 million in 2019. Food emulsifiers aid in foaming and anti-staling of food ingredients in cakes and other bakery products. Moreover, it aids in proper binding in bread and bread products. The increasing trend of consumption of bakery and confectionary products on special occasions such as marriages, birthdays, etc. and during festive seasons such as Christmas and New Year are likely to raise the demand for food emulsifiers from bakery and confectionary application.
Japan food emulsifiers market is expected to witness significant gains over the forecast period owing to the presence of well-educated and cultured people with high disposable income. Furthermore, the increasing applications of food emulsifiers in the traditionally accepted Japanese food product, Tofu due to its surface active ability and protein modifying ability is likely to further raise the product demand.
The industry share is competitive with key players including Archer Daniels Midland Company, DowDuPont, Cargill, Kerry Group Plc, Ingredion Incorporated, Tate & Lyle, Lonza Group and Riken Vitamin Co., Ltd., Corbion N.V., Palsgaard A/S, DSM, Sinofi Ingredients, Global Specialty Ingredients, Givaudan SA, among others.