North America Food Emulsifiers Market size exceeded USD 1 billion in 2019 and is poised to witness over 7% CAGR from 2020 to 2026.
Emulsifiers are used for mixing two immiscible liquids while making food and reduce stickiness and separation of fluids. Common types of emulsifiers are monoglycerides, diglycerides, stearoyl lactylates, esters of sucrose, polyglycerol, and sorbitan, and lecithin. Emulsifiers are utilized in making baked goods, cheese, toppings, pastries, dressing, and icing. Increase in the per capita bread consumption in United States and Canada has boosted the demand for raw materials and additives for bread making, which is anticipated to fuel the demand for emulsifiers.
Also, food producers are emphasizing of producing high quality baked goods that provide excellent taste experience to customer which has driven utilization of emulsifiers in making bakery products, which may create new avenues for the market growth. Rising trend of eating away food and rising ready to eat food consumption has augmented the packaged foods industry growth.
Based on products, the lecithin segment reached a North America food emulsifiers market value of approximately USD 335 million in 2019. Lecithin is a fatty substance that is generally present in plant and animal tissues and is primarily utilized in food making for smoothing food textures, emulsifying, and effective mixing liquid mixtures. Lecithin can also be extracted from soy and egg. Lecithin also exhibits antioxidant characteristics and can also be applicable in food industry for protecting food flavor.
Lecithin is used in a range of food items including baked goods, packaged foods, and chocolate. The number of fast foods restaurants that offer burgers, sandwiches, and pizzas has soared in North America. This has accelerated the demand for breads and buns in the region. Such rise in the consumption of bakery products is likely to trigger the use of emulsifiers in bakery foods products.
Emulsifiers utilized in beverages help in homogeneous mixing of ingredients and avoid fluid segregation, which results in formation of a uniform beverage. Emulsifiers are used in juices, cold drinks, carbonated drinks, and milk products. Changing consumer trends in North America has propelled the consumption of juices and nutritional beverages, which may drive the use of emulsifiers by beverage manufacturers in producing high quality beverages.
Rising consumer awareness regarding nutritional value of beverages and growing consumer health consciousness have trigger the demand for juices and sport drinks for meeting required nutrition intake daily. Also, increasing penetration of retail outlets, fast food service outlets, and online sales channels have also played a key role in driving the beverage sector in North America.
North America food emulsifiers market share is significantly competitive with major players including DuPont, Archer Daniels Midland Company, Abitec Corporation, BASF SE, Croda International Plc, Ingredion Incorporated, Riken Vitamin USA Inc., Lonza Group AG, Stepan Company, Cargill, Inc., Lasenor Emul, and Kerry Group Plc.
Manufacturers are expanding their products offerings to cater to growing demand from food producers. In March 2020, Ingredion Incorporated launched a clean label emulsifier, Evanesse CB6194, for United States and Canada.