Europe Food Emulsifiers Market size surpassed USD 1 billion in 2019 and is expected to gather considerable gains of over 5% between 2020 and 2026.
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Emulsifiers help in mixing of two liquids and have both hydrophilic end as well as hydrophobic end. Food emulsifiers allows two immiscible fluids to form a stable emulsion and help in reducing stickiness and avoid separation of fluids. Common types of food emulsifiers present in the market are stearoyl lactylates, mono and di glycerides, Sorbian esters, sucrose esters, polyglycerol esters, and lecithin.
Food emulsifiers are used in a wide range of food products such as breads, cakes, toppings, cheese products, frozen dessert, salad dressing, and icing. Use of food emulsifiers has soared in food making as these helps in creating a stable emulsion and improve product texture. Growing consumption of food and beverage products in Europe, owing to rising population and growing consumer spending on packaged foods.
European Market, By Product
In terms of products, the lecithin segment crossed USD 350 million revenue in 2019. Lecithin is primarily utilized as food additives like emulsifier and lubricant and acts as a flavor protector and antioxidant. Lecithin is mainly extracted from soy and can be obtained from egg. Lecithin is used as an emulsifier as it helps in creating a stable mixture of two immiscible liquids. Lecithin is utilized as an emulsifier in food products like baked goods, instant foods, chocolate, and margarine. It is also applicable as emulsifier in creating blends of vegetable oils and phospholipids.
Bakery products form a key part of diets of European individuals and their consumption has been increasing steadily for the past years. Consumption of products like pasta, breads, pastry, and pizza crust has also increased pertaining to rising consumption of eating away foods and packaged foods. These trends have driven the production of bakery products, which may trigger the demand for lecithin as emulsifier in bakery industry.
European Market, By Application
Based on application, the beverage segment accounted for over 15% Europe food emulsifiers market share and reached nearly USD 150 million valuation in 2019. Food emulsifiers play a key role in beverage production as these facilitate mixing of various ingredients and prevent fluids separation. Rise in the demand for food emulsifiers in European beverage industry is attributable to growing consumption of cold drinks, juices, and milk products. The demand for beverage has soared in recent years pertaining to increasing population and evolving consumer preferences.
There has been a significant growth in the consumption of packaged non-alcoholic drinks due to rising number restaurants, fast food service outlets, and hotels. Consumption of juices and supplements has also soared in the region pertaining rising consumption of juices and sport drinks for meeting desired nutrition. These trends have propelled the beverage production in Europe, which may trigger the demand for food emulsifiers for beverage production.
Competitive Industry Landscape
European food emulsifiers industry share is significantly competitive with major players including Archer Daniels Midland Company, DuPont, BASF, Stepan Company, Riken Vitamin Europe Gmbh, Croda International Plc, Abitec Corporation, Lasenor Emul, Lonza Group AG, Cargill, Inc., Kerry Group Plc, and Ingredion Incorporated.
Food and nutritional companies are emphasizing on expanding their products portfolios and meet evolving demands in the market. In 2018, DuPont Nutrition & Health announced that it developed a naturally sourced monoglyceride emulsifier, DIMODAN® HP 90-M, for food manufacturers that can be used in applications like non-dairy creamers, margarine, and whipping gels.