 | • レポートコード：D0-MOR-AP0551 • 出版社/出版日：Mordor Intelligence / 2020年4月20日 • レポート形態：英文、PDF、131ページ • 納品方法：Eメール（受注後2-3営業日） • 産業分類：食品＆飲料 |
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レポート概要
| 本調査レポートは、食品乳化剤の世界市場について調査・分析した資料で、食品乳化剤の市場概要、動向、セグメント別市場規模、地域別分析、競争状況、企業情報、市場機会分析などで構成されています。 |
Market Overview
The global food emulsifiers market was valued at USD 3.32 billion in 2018, and it is expected to register a CAGR of 5.6% during the forecast period (2019-2024). In 2017, Europe was the largest geographical segment of the market studied and accounted for a share of around 31.1% of the market.
– There is a growing demand for specialty food ingredients, such as emulsifiers, in various applications, due to functional properties, such as protein strengthening, starch complexing, and aerating.
– Additionally, with the increasing demand for high transparency on the ingredients used in consumers’ food, the market for clean-label food ingredients is expected to drive the market for food additives, such as emulsifiers.
Scope of the Report
Food emulsifiers are either synthetic or natural food additives, which assist the stabilization and formation of emulsions by reducing surface tension at the oil-water interface.
This report on the global food emulsifiers market offers key insights into the latest developments. The report analyzes the recent trends, drivers, and challenges affecting the market space. The global food emulsifier market is segmented, based on type, application, and geography.
Key Market Trends
Growing Demand for Specialty Food Ingredients in Various Applications
Specialty ingredients, such as preservatives, starch, sweeteners, flavors, emulsifiers, enzymes, cultures, and texturants, record a wide range of applications in the food and beverage industry.
Preservatives help in slowing down the product spoilage, especially in dairy and bakery applications caused by mold, air, bacteria, fungi, or yeast. In addition to maintaining the quality of the food, they also help control contamination. With the rise in demand for functional food, companies are coming up with fortified ingredients enriched with protein and amino acids and omega-3 fatty acids in milk-based products, juices, spreads, salad dressings, sauces, breakfast cereals, baked goods, sauces, infant formulas, and baby foods. With robust demand for specialty ingredients with an improved nutrient profile in various applications, like dairy, bakery, sauces, dressings, and condiments. The market for additives, such as emulsifiers, is expected to grow rapidly, due to the increasing use of ingredients, like soy, lecithin, etc.
Europe is Expected to Dominate the Global Food Emulsifiers Market
The European Union has always been very stringent with the food laws. Associations, such as the European Food Emulsifier Manufacturers Association (EFEMA), were formed to support and promote the use of emulsifiers produced for the European food industry. The food and beverage sector in the region accounts for the considerable market share of the dairy and meat industry, hence portraying the potential market for food emulsifiers by the application in respective segments. Observing the excellent performance of this industry, manufacturers are focusing on developing the benchmark product in the range of food emulsifiers for increasing productivity and their respective shelf life.
Competitive Landscape
The global food emulsifier market is dominated by international players. Dupont holds the dominant position in the market studied. In order to increase their market shares, companies are focusing on developing new and innovative products, by targeting the new formulation for food emulsifiers. Moreover, companies are focusing on increasing production capacities of their existing plants, while investing in R&D activities. Thus, the market studied is expected to witness numerous product launches during the forecast period.
Reasons to Purchase this report:
– The market estimate (ME) sheet in Excel format
– Report customization as per the client’s requirements
– 3 months of analyst support
1 INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study
2 RESEARCH METHODOLOGY
3 EXECUTIVE SUMMARY
4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Industry Attractiveness – Porter’s Five Forces Analysis
4.3.1 Bargaining Power of Suppliers
4.3.2 Bargaining Power of Buyers
4.3.3 Threat of New Entrants
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5 MARKET SEGMENTATION
5.1 Type
5.1.1 Lecithin
5.1.2 Monoglyceride, Diglyceride, and Derivatives
5.1.3 Sorbitan Ester
5.1.4 Polyglycerol Ester
5.1.5 Other Types
5.2 Application
5.2.1 Dairy and Frozen Products
5.2.2 Bakery
5.2.3 Meat, Poultry, and Seafood
5.2.4 Beverage
5.2.5 Confectionery
5.2.6 Other Applications
5.3 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 Rest of North America
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 United Kingdom
5.3.2.3 Germany
5.3.2.4 France
5.3.2.5 Italy
5.3.2.6 Russia
5.3.2.7 Rest of Europe
5.3.3 Asia-Pacific
5.3.3.1 China
5.3.3.2 Japan
5.3.3.3 India
5.3.3.4 Australia
5.3.3.5 Rest of Asia-Pacific
5.3.4 Middle East & Africa
5.3.4.1 Saudi Arabia
5.3.4.2 South Africa
5.3.4.3 Rest of Middle East & Africa
6 COMPETITIVE LANDSCAPE
6.1 Market Share Analysis
6.2 Most Adopted Strategies
6.3 Company Profiles
6.3.1 Dupont
6.3.2 Cargill Incorporated
6.3.3 Archer Daniels Midland
6.3.4 Ingredion Incorporated
6.3.5 Kerry Group
6.3.6 BASF SE
6.3.7 Stepan Co.
7 MARKET OPPORTUNITIES AND FUTURE TRENDS