The Europe Food Emulsifiers Market was valued at US$ xx million in 2021, and it is estimated that it will reach US$ xx million by 2026 with a notable compound annual growth rate between 2021 and 2026.
Food emulsifiers are substances that acts as an interface between two immiscible liquids such as oil and water. They are used in a variety of food and beverage applications to increase movement stability. Emulsifiers provide a link between food ingredients, including carbohydrates, proteins, oils and fats, water, and air. Also, food emulsifiers are produced from natural oils such as palm oil, rapeseed oil, and soybean oil, and are combined with glycerol to produce monoglycerides. Each component contains different properties, and the emulsifier manages to fuse these properties together. Food emulsifiers have a variety of functions, provide a smooth texture, prevent segregation, and extend the shelf life of food products. Natural emulsifiers such as eggs and milk are used in a variety of food applications to provide a smooth texture and flavor. They are made mainly from plant, animal and synthetic raw materials and are mainly added to processed foods.
The demand for natural and nutraceutical end products is driving the use of Europe food emulsifiers in a variety of food applications.
Rapid industrialization of the region's food and beverage sector is driving the Europe Food Emulsifiers market demand. Changes in consumer preferences for the quality, texture, taste and nutritional value of foods in this region could affect the dynamics of the emulsifier industry during the forecast period. Emulsifiers or colloids are widely used as additives during food processing. These products have a wide range of applications, from bakeries to meat processing. Food emulsifiers have been used in various processed foods such as snacks, cakes, ice cream, chocolate, etc. Consumers in Europe are more influencing the movement towards organic food without emulsifiers or food additives. Also, enzymes and other food additives can be used as substitutes for food emulsifiers, which can further affect the food emulsifier market. It helps to improve its quality and its function as an emulsifier. As it is readily available through well-developed retail channels, increased consumption of processed foods will drive growth in the industry. It is also used to make raw ramen, macaroni, and noodles, and spaghetti gives these products elasticity and softness to provide elasticity. The increasing demand for ready-to-eat and ready-to-eat foods will have a positive impact on the ramen market and promote the growth of the Europe market. Rapidly growing urbanization has increased the demand for processed foods. These qualities make it suitable for use in the production of mashed potatoes, cheeses, canned goods and ready-to-eat carbonated beverages, increasing the size of the market.
Besides, interest in nutritional emulsifiers is expected to be very high also in the confectionery and bakery sectors. As interest in bakeware grows, interest in nutritional emulsifiers is expected to increase in the coming years. The development of the European market for food emulsifiers has been marked in recent years as interest in ready-to-eat nutritional products and packages has increased. A growing number of wellness-conscious buyers demanding low-fat nutritional products are driving the development of the European market for food emulsifiers. The Europe food emulsifier market is also expected to see positive changes due to improvements and developments in the food emulsifier business. The consumption of bakery, dairy and meat products continues to increase internationally. The reason is that the need for food emulsifiers will also increase. Therefore, food emulsifier manufacturers have more opportunities to expand in the future.
The use of food emulsifiers in Europe is greatly influenced by the growing awareness of the consumption of organic and chemical-free food, one of the limiting factors in the food emulsifier market. Due to seasonal dependence on performance, fluctuations in the price of raw materials that mainly produce natural emulsifiers may adversely affect industrial profitability, which may affect the price trends of the European food emulsifier market. Research studies have shown that chemically synthesized emulsifiers interfere with microbes present in the human gut, which can act as other retraining factors, which can lead to problems such as inflammatory bowel disease and obesity.
The current outbreak of COVID-19 resulted in a strict blockade, halting demand in the European market for food emulsifiers. Emulsifiers and co-emulsifiers are used as the main ingredients in prepared and packaged foods. Therefore, demand for emulsifiers and co-emulsifiers is expected to increase in the third quarter of 2020. The COVID-19 pandemic has decreased the demand for emulsifiers around the world. This decrease in demand has been observed in countries such as China, Italy, Spain and France. Almost 18% of this reduced demand was observed in the first quarter of 2020, and almost 30% of the reduced demand in 2020 is expected to be recorded in the second quarter.
The Europe food emulsifier market is segmented by type, by source and by application.
By type, the Europe food emulsifier market has been segmented into lecithin, sorbitan ester, mono and diglycerides, polyglycerol esters, stearoylactylate, etc. The mono- and diglycerides and their derivatives segments are expected to dominate the market in 2020 as they are used for a variety of applications.
The Europe food emulsifier market has been segmented by source into vegetable emulsifiers and animal emulsifiers. According to sources, the market is estimated to be dominated by the plant sector in 2020 and is expected to grow at a higher CAGR. Plant food emulsifiers are having more demand as they are relatively less toxic and stable in food formulations. These factors drive the plant segment in the European food emulsifier market.
By application, the Europe food emulsifier market is segmented into confectionery products, meat products, bakery products, dairy and frozen desserts, ready meals, etc. The frozen desserts and dairy segment are expected to dominate the market in 2020 due to the higher consumption of food for this application, especially in the developed regions of Europe.
Geographically the Europe Food Emulsifiers Market is segmented into UK, France, Spain, Germany, Italy, Russia, Sweden, Denmark, Switzerland, Netherlands, Turkey, Czech Republic and Rest of Europe. Regional demand for emulsifiers, including stearoyl lactylate and sorbitan esters for dairy and bakery applications, is expected to increase at a constant CAGR over the next few years. The UK has a large share of the market dominated by the bakery and confectionery sectors. Consumers in this country are hooked on frequent snacking habits. Most of the domestically produced flour goes to the bakery industry and contributes to market research. However, as health awareness increases, aging populations seek healthier alternatives to snacks. This gives manufacturers the opportunity to use emulsifiers obtained from various sources. The consumption of vegetable emulsifiers is also expected to increase this is due to the growing trend of the vegan diet.
Key Players in the Market:
Major Key Players in the Europe Food Emulsifiers Market are
1.1 Market Definition
1.2 Scope of the report
1.3 Study Assumptions
1.4 Base Currency, Base Year and Forecast Periods
2. Research Methodology
2.1 Analysis Design
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Data Modelling
2.2.4 Expert Validation
2.3 Study Timeline
3. Report Overview
3.1 Executive Summary
3.2 Key Inferencees
4. Market Dynamics
4.1 Impact Analysis
4.2 Regulatory Environment
4.3 Technology Timeline & Recent Trends
5. Competitor Benchmarking Analysis
5.1 Key Player Benchmarking
5.1.1 Market share analysis
5.1.3 Regional Presence
5.2 Mergers & Acquistion Landscape
5.3 Joint Ventures & Collaborations
6. Market Segmentation
6.1 Food Emulsifiers Market, By Type
6.1.4 Sorbitan Esters
6.1.5 Stearoyl Lactylates
6.1.6 Polyglycerol Esters
6.1.7 Market Size Estimations & Forecasts (2021-2026)
6.1.8 Y-o-Y Growth Rate Analysis
6.1.9 Market Attractiveness Index
6.2 Food Emulsifiers Market, By Application
6.2.3 Convenience & Dairy
6.2.5 Market Size Estimations & Forecasts (2021-2026)
6.2.6 Y-o-Y Growth Rate Analysis
6.2.7 Market Attractiveness Index
6.3 Food Emulsifiers Market, By Source
6.3.3 Market Size Estimations & Forecasts (2021-2026)
6.3.4 Y-o-Y Growth Rate Analysis
6.3.5 Market Attractiveness Index
7. Geographical Landscape
7.1 Regional Identity Governance and Administration Market, by Region
7.2 Europe - Market Analysis (2020 - 2025)
7.2.1 By Country
220.127.116.11 Rest of Europe
7.2.2 By Type
7.2.3 By Application
7.2.4 By Source
8. Key Player Analysis
8.1 Archer Daniels Midland Company
8.1.1 Business Description
8.1.4 SWOT Analysis
8.1.5 Recent Developments
8.1.6 Analyst Overview
8.2 Cargill Inc
8.4 Kerry Group Plc
8.5 Ingredion Incorporated
8.6 Danisco A/S
8.7 BASF SE
8.8 Solvay S.A
8.9 Lubrizol Corporation
9. Market Outlook & Investment Opportunities
List of Tables
List of Figures