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North America Food Emulsifiers Market By Type (Mono-Glycerides, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates, And Polyglycerol Esters), Application (Bakery, Confectionery, Convenience & Dairy, Meat), Source (Plant & Animal), And By Country (US, Canada and Rest of North America) - Growth, Size, Share, Trends, and Forecasts (2022 to 2027)

Published: January, 2022
ID: 512
Pages: 133
Formats: report pdf report excel report power bi report ppt

North America Food Emulsifiers Market Growth and Forecast (2022 - 2027):

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.

Market Overview:

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.  

Drivers and Restraints:

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.

North America Food Emulsifiers Market Segmentation Analysis:

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.

Region Analysis:

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

  • Archer Daniels Midland Company (U.S.)
  • E. I. du Pont de Nemours and Company (U.S.)
  • Cargill, Incorporated (U.S.)
  • Kerry Group Plc. (Ireland)
  • Ingredion Incorporated (U.S.)

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