The latest industry research report on Food Emulsifiers Market by MRC provides a thorough analysis of the Global Food Emulsifiers Market. The report scrutinizes the market by different segments including regions, applications, competitive landscape, etc. over the predicted time frame. This report provides 360 Degree perspective of the Food Emulsifiers industry with an all-inclusive discussion of definitions, classifications, and market players in the industry chain structure. It features qualitative and quantitative analysis of the industry taking into consideration the significant development factors, competition in the market, and important reasons impacting the market growth.

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key players in the global food emulsifiers market: Archer Daniels Midland, Cargill, DuPont, Kerry Group, and Palsgaard.

Other Prominent Vendors in the market are: Belden, Corbion, DSM, Ingredion Incorporated, Lonza, and RIKEN VITAMIN Co.

Commenting on the report, an analyst from Technavio’s team said: “One trend in the market is new product development. Increased consumption of processed and convenience foods has led to new formulations of emulsifiers by leading manufacturers. For instance, in November 2016, the UK-based food emulsifier manufacturer: Thew Arnott launched a new product portfolio of palm-free emulsifiers specially developed by its Spanish partner: Lasenor.”

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According to the report, one driver in the market is growing demand from bakery and confectionery industries. When producing baked goods, quality must be uniform. To achieve this, it is important that the dough is stabilized before baking. This step is done so that the dough should not collapse, if there are vibrations during transportation, mechanical strain, or longer resting time. The flour quality must also be of decisive importance. Bakery and confectionery product manufacturers tend to use emulsifiers in most of the products to achieve viscosity. This avoids the damage of products during handling.

Further, the report states that one challenge in the market is rise in demand for enzyme as a substitute for emulsifier. Both enzymes and emulsifiers are used in the bakery industry as stalling agents. Owing to good technical advances in enzyme manufacturing, results have proven that enzymes are an ideal alternative to emulsifiers, thereby, posing a major threat to the global food emulsifiers market. Baking enzymes such as transglutaminase and lipases are being used extensively in the baking industry. Enzymes form a network of gluten proteins and enhance the stability and consistency of the baking dough.

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Food emulsifiers are ingredients with chemical composition with two ends, one end is oily while the other end is water. This property makes an oil and water suspension which is a homogeneous liquid majorly used as a food binding agent. An emulsifier contains a water-loving hydrophilic end and an oil-loving hydrophobic end. The hydrophilic end is engaged in an aqueous environment and the hydrophobic to that of an oil environment, as shown in the above exhibit.

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