North America Food Emulsifiers Market was worth USD 720 billion in 2021 and estimated to be growing at a CAGR of 4.90%, to reach USD 920 billion by 2026.
Emulsifiers consist of molecules with one water soluble (hydrophilic) end and one oil soluble (hydrophobic) end which help mixtures of water and oil to finely disperse, creating a stable emulsion.
Bakery and confectionary industries are the major consumers for emulsifiers, followed by the beverages industry. Emulsifiers are widely used across the globe as these improve the texture, product consistency, aid in blending the ingredients well and provide good taste to the product. The significance of using emulsifiers in various food products is due to having functional properties and numerous benefits associated with its use. Di-Glycerides and Lecithins were the most preferred emulsifiers, followed by Sorbitan esters.
The growth of the North America Food Emulsifiers market is mainly driven by factors such as increasing population and growing consumer awareness towards trans-fat products, driving the food processors to use emulsifiers to reduce the calories and fat content. Penetration of organized retail sector is also a major driver boosting the food emulsifier market. New processing techniques used for product development have also invariably raised the market for food emulsifiers. Increased awareness on the ill effects of synthetic ingredients led to consumers Demand for Natural Additives which in turn is leading to an increase in R&D costs. Complex US Regulatory Environment is restraining the growth of the market. Rising Demand for natural emulsifiers by consumers is also restraining the market.
The North America Food Emulsifiers market is segmented based on type, application and source. The market for Food Emulsifiers, on the basis of type, is classified into Mono-Glycerides, Di-Glycerides, Lecithin, Sorbitan Esters, and Stearoyl Lactylates & Polyglycerol Esters. On the basis of Application, the global Food Emulsifiers market is segmented into Bakery, Confectionery, Convenience & Dairy, and Meat. On the basis of Source, the global Food Emulsifiers market is segmented into Plant & Animal. Bakery application dominates the market share with more than half of the share in terms of value as well as volume.
Geographically the North America Food Emulsifiers Market is segmented into US, Canada and Rest of North America. The North America market, which has the largest consumer base in the world. The USA leads the market in this region with a share of around 70% of the regional market. New innovative techniques are being implemented in Emulsifier market and huge amounts are being spent on Research and Development sector especially in North America.
There has been a shift in the consumer preference from synthetic ingredients to natural and organic ingredients The Nutraceutical ingredients include pre-biotic and pro-biotic, vitamins, minerals, fibres, Omega 3, Proteins and structured lipids, Amino acids and various other ingredients. There is a lot of opportunity in natural emulsifier market.
Key Players in the Market:
Major Key Players in the North America Food Emulsifiers Market are
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
6.2 United States
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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