Seattle, WA -- (SBWire) -- 11/14/2019 --Food emulsifier are crucial part of food industry that forms a boundary between immiscible liquids such as water and oil, and creates stable emulsion. It is commonly used in ice-cream, margarine, bread, salad dressings, and desserts. The primary use of food emulsifier to control crystallization, reduce stickiness, and prevent separation of ingredients. Adverse effects of synthetic food additives coupled with various properties food emulsifies is expected to increase the demand for plant-sourced food emulsifiers in food and beverages industry. According to the European Union, brominated vegetable oil (BVO), one of the food additives that act as an emulsifier, is banned in Europe, as it can cause damage to the nervous system, skin cancer, and other problems related to memory loss.

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Market Dynamics- Drivers

Growing adoption of veganism is expected to drive growth of the global plant-sourced food emulsifiers market during the forecast period. According to the Vegetarian Society, a British registered charity that promotes vegetarianism in U.K., the number of vegetarians increased from around 5% of the population to around 10% in 2015. This increasing trend of veganism and vegetarianism is influencing most of the manufacturers to adopt plant-sourced food emulsifiers. For instance, in May 2017, Hydrosol GmbH & Co. KG launched a vegan emulsifier stabilizer, HydroTop, which is produced with a blend of hydrocolloids derived from cellulose and vegetable-based fiber with high water binding capacity.

Market Dynamics- Restraints

However, strict government policies regarding food emulsifiers is expected to restrain growth of the global plant-sourced food emulsifiers market in the near future. According to the European Commission, Directive 95/2/EC was the regulation on food additives other than sweeteners and colors.

Market Trends

On the basis of product type, bakery segment is expected to register significant growth in the global plant-sourced food emulsifiers market during the forecast period. This growth is attributed to growing demand for cakes and pastries worldwide. According to the Agriculture and Agri-Food Canada, the sales value of cakes in the U.K. increased at an average of around 2% each year between 2012 and 2017, with a 1.5% increase in CAGR during 2007-2012.

Market Outlook

Among regions, North America is estimated to witness significant growth in the global plant-sourced food emulsifiers market over the forecast period. This is owing to increasing disposable income and increasing demand for food emulsifiers in variety of dishes. According to the World Bank Group, the GDP per capita in the U.S. was US$ 56,469 in 2015 and increased up to US$ 57,638.16 in 2016. Furthermore, major companies in the market are focused on various strategies such as expansion, owing to high consumer base, which is expected to drive the market growth in the region. Furthermore, companies are involved in new product launches, in order to expand their product portfolio in the region. For instance, in December 2016, Cargill Inc., launched three plant-based lecithin, which includes sunflower, soy, and canola in the U.S. and Canada that can be used in a wide variety of food applications such as bakery, convenience foods, chocolates, and confectionery.

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Moreover, Asia Pacific is expected to register the fastest growth in the global plant-sourced food emulsifiers market over the forecast period. This is growth is attributed to rapidly increasing number of processed food industries and shifting consumer preference towards plant-based food. According to the India Brand Equity Foundation (IBEF), in 2016, the food processing industry in India was ranked fifth in terms of consumption, production, and exports, and increased at a CAGR of 11.74 % during 2011-2016.

Key Trends

Major companies in the market are adopting various business strategies such as mergers and acquisitions, joint ventures and partnerships, and product or technological innovations, in order to gain competitive edge in the market. For instance, in 2017, Groupe Avril acquired Novastell to accelerate growth activities such as product development and natural emulsifier plant expansion in France and internationally.

Key Developments

1. In March 2018, Cargill Inc. introduced de-oiled rapeseed lecithin range of emulsifiers for bakery and snacks manufacturers. This de-oiled rapeseed lecithin range is a non-genetically modified organism and allergen-free alternative to soy lecithin.

2. In July 2018, Bunge Loders Croklaan introduced BungeMaxx sunflower lecithin for food and beverages industry. BungeMaxx sunflower lecithin finds application in emulsification, and crystallization control.

3. In December 2018, InnovoPro, a footech company based in Israel launched a new technology that enables extraction of 70% protein concentrates from chick peas. This extracted protein can be used as emulsifier and foaming agent in snacks, mayonnaise, dairy alternatives and meat analogues.

4. In May 2019, Fiberstar, a food ingredient manufacturer introduced a plant-based fiber products including Citri-Fi 100, 125 and 150. These products are derived from citrus fruit and finds application in pet food to enhance product texture, increase water holding and emulsification properties.

5. In September 2019, AAK a provider of vegetable oils & fats acquired Soya International (Europe) Ltd., a company involved in sourcing, processing and distribution of non-GMO semi-specialty and specialty lecithins which are commonly used as emulsifiers.

Market players

Major companies operating in the global plant-sourced food emulsifiers market include Lonza Group, Palsgaard A/S, Riken Vitamin Co., Ltd., Beldem S.A., and DowDuPont Inc. among others.

Global Plant-Sourced Food Emulsifiers Market Taxonomy

On the basis of product type, the global plant-sourced food emulsifiers market is segmented into:

- Mono- and Diglycerides & Its Derivatives

- Sorbitan Esters

- Lecithin

- Polyglycerol Esters

- Stearoyl Lactylates

- Others

On the basis of application, the global plant-sourced food emulsifiers market is segmented into:

- Confectionery

- Bakery products

- Dairy products

- Meat products

- Others

On the basis of region, the global graphene nanocomposites market is segmented into:

- North America

- Europe

- Asia Pacific

- Latin America

- Middle East

- Africa

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