Middle East and Africa Food Emulsifiers Market is currently valued at 140 Million USD in 2021. The market is expected to grow at a CAGR of 4.72% over the forecast period to reach a valuation of 180 Million USD in 2026.
Emulsifiers are commonly used in meat and other related products. Among the various emulsifiers, the egg is one of the oldest and most widely used variety. They are widely used in chocolate and confectionery products, offering numerous advantages during processing and storage. PGPR and lecithin are the primary emulsifiers used in chocolate. Moreover, new emulsifiers are also being developed to allow oil and water to be mixed in a stable state for an extended period. The food industry is shifting towards the use of lecithin in emulsions because the hydrophobic component dissolves in oil and water. As a result, the resulting emulsion will live for a longer time. In addition, lecithin breaks down blood and dietary fats in small particles, helping to reduce weight.
Major factors which have helped drive the Middle East and Africa Food Emulsifiers Market forward are-
The penetration of the organized retail sector is a significant driver of the food emulsifier market.
The need to ensure the safety and quality of food, transport from farm to fork and storage are a concern, where Food emulsifiers are used to satisfy this requirement. Furthermore, an increase in the population and an increase in disposable income for middle-class households generate a resulting demand for food and, in effect, for emulsifiers.
The growth of the European Food Emulsifiers market is driven mainly by factors such as increasing consumer awareness of trans-fat products, driving food processors to use emulsifiers to reduce calories and fat content.
Innovative processing methods used for product expansion have also invariably increased the market for these emulsifiers.
The factors holding the Middle East and Africa Food Emulsifiers Market back include-
The requirement for clean labels has proved to be a significant cost factor for food emulsifier manufacturers in terms of raw material sourcing and production processes, becoming a major constraint in the industry.
Complex Regulatory bodies and rising consumer demand for natural emulsifiers hinder the growth of the Middle East and Africa industry.
Geographically the Middle East and Africa Food Emulsifiers Market is segmented into KSA, UAE, Israel, rest of GCC countries, South Africa, Ethiopia, Kenya, Egypt, Sudan and Rest of MEA. The market has been segmented geographically in the Middle East and Africa and is estimated to be the fastest-growing food emulsifier industry. In terms of revenue, South Africa is the market leader in this area. This region is expected to offer lucrative growth opportunities, due to a significant increase in population and increased consumer knowledge of the value of food products and rise in disposable incomes in developing economies, especially in South Africa.
KEY MARKET PLAYERS:
Major Key Players in the MEA Food Emulsifiers Market are
The research done takes place in two phases namely-
Secondary Research The first phase of the research process is an extensive secondary research and identification of the related intelligence. Secondary data is compiled from various sources. An extensive secondary research helps in generating hypothesis and identifying critical areas of interest that are investigated through primary research.
Primary Research This entails conducting hundreds of primary interviews with industry participants and commentators in order to validate the data points obtained from secondary research and to fill the data gaps. A primary interview provides first-hand information on the market size, market trends, growth trends, competitive landscape, future outlook etc. It also helps in deciding the scope and deliverables of the study in terms of the requirement of the market. Primary research involves E-mail interactions, telephonic interviews as well as face-to-face interviews for each market, category, segment and sub-segment across geographies.
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3.1 Executive Summary
3.2 Key Inferences
3.3 New Developments
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 By Type
5.1.4 Sorbitan Esters
5.1.5 Stearoyl Lactylates
5.1.6 Polyglycerol Esters
5.2 By Application
5.2.3 Convenience & Dairy
5.3 By Source
6. Geographical Analysis
7.1 PESTLE analysis
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8.Market Leaders' Analysis
8.1 Archer Daniels Midland Company
8.1.2 Product Analysis
8.1.3 Strategic Evaluation and Operations
8.1.4 Financial analysis
8.1.5 Legal issues
8.1.6 Recent Developments
8.1.7 SWOT analysis
8.1.8 Analyst View
8.2 E. I. du Pont de Nemours and Company
8.4 Kerry Group Plc.
8.5 Ingredion Incorporated
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10.1 Market Outlook
10.2 Investment Opportunities
a) List of Tables
b) List of Figures
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