Ethocle Reports has published its latest Market Research Report- Global Food Emulsifiers Market. The growth of the Food Emulsifiers market is discussed in-depth

PUNE, MA, INDIA, May 1, 2017 /EINPresswire.com/ -- The growth of the Food Emulsifiers market is majorly driven by factors such as growth of the global population and increasing consumer awareness towards trans-fat products, driving the food processors to use emulsifiers to reduce the calories and fat content. Browse market data tables and figures.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. Food emulsifiers are used to enhance the flavour, texture and taste while maintaining the nutritional content in foods.
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Food emulsifiers are a growing segment in the food production market as their usage helps in reducing calories, lowering fat intake and various other health benefits. Bakery and confectionary industries are the major consumers for emulsifiers, followed by the beverages industry. The significance of using emulsifiers in various food products is due to having functional properties and numerous benefits associated with its use. Effective use of various emulsifiers has largely contributed to growth of the overall market due to the flourishing food & beverage industry. Di-Glycerides and Lecithins were the most preferred emulsifiers, followed by Sorbitan esters.
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The growth of the Food Emulsifiers market is majorly driven by factors such as growth of the global population and increasing 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 Global 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.
The market has also been geographically segmented into North America, Europe, Asia-Pacific and the Rest of the World. The European region was the largest market for food emulsifiers, owing to the flourishing processed food & beverage market of the region. The developing markets of Asia-Pacific most importantly India and China, account for the high growth rate because of increasing population. New innovative techniques are being implemented by African Emulsifier market and huge amounts are being spent on Research and Development sector.

The major players in the market are Cargill, Palsgaard, Archer Daniels Midland (ADM), Dupont, Royal DSM and Kerry group. The strategies used by companies are investments in Research and Development to innovate products under the natural emulsifiers segment to meet the growing consumer preference.
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1. Introduction
1.1 Key Deliverables of the study
1.2 Study Assumptions
1.3 Market Definitions
2. Research Approach and Methodology
2.1 Introduction
2.2 Research Design
2.3 Study timelines
2.4 Study Phases
2.4.1 Secondary Research
2.4.2 Discussion Guide
2.4.3 Market Engineering & Econometric Modelling
2.4.4 Expert Validation
3. Key Findings
4. Market Dynamics
4.1 Drivers
4.1.1 Burgeoning Affluent middle class of BRICS nations
4.1.2 Increasing demand of processed foods
4.1.3 Rising health concerns and demand for low fat foods
4.1.4 Increased demand of natural emulsifiers
4.2 Restraints
4.2.1 Stringent regulatory enviornment
4.2.2 Growing demand of enzyme as a substitute of emulsifier
4.3 Opportunities
4.3.1 New product development
4.3.2 Growing demand in bakery & confectionery
4.4 Porter's Five Forces Analysis
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of New Entrants
4.4.4 Threat of Substitute Products and Services
4.4.5 Degree of Competition
5. Market Segmentation
5.1 By Type
5.1.1 Lecithin
5.1.2 Mono-, Di-Glycerides & Derivatives
5.1.3 Sorbitan Esters
5.1.4 Others
5.2 By Application
5.2.1 Dairy & Frozen products
5.2.2 Bakery
5.2.3 Meat, poultry & seafood
5.2.4 Beverages
5.2.5 Confectionery
5.2.6 Oils& fats
5.2.7 Others
5.3 By Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexico
5.3.1.4 Others
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 UK
5.3.2.3 France
5.3.2.4 Germany
5.3.2.5 Russia
5.3.2.6 Italy
5.3.2.7 Others
5.3.3 Asia Pacific
5.3.3.1 China
5.3.3.2 India
5.3.3.3 Japan
5.3.3.4 Australia
5.3.3.5 Others
5.3.4 South America
5.3.4.1 Brazil
5.3.4.2 Argentina
5.3.4.3 Others
5.3.5 Africa
5.3.5.1 South Africa
5.3.5.2 Others
6. Competitive Landscape
6.1 Strategy adopted by Key players
6.2 Most active companies in the past five years
6.3 Market Share Analysis
7. Company Profiles
7.1 Danisco
7.2 Cargill Inc
7.3 Palsgaard
7.4 Archer Daniels Midland
7.5 Dupont
7.6 DuPont
7.7 Ingredion Inc
7.8 Kerry Group
7.9 Stepan company
7.10 Royal DSM
7.11 Riken Vitamin
7.12 Estelle Chemicals
7.13 Lonza Group
7.14 Puratos
7.15 AAK
7.16 BASF
8. Appendix
8.1 Disclaimer
8.2 Sources

Ray Mathew
Ethocle Reports
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