Emulsifier Alternatives Market Forecast and CAGR
According to FACT.MR' most recent analysis, the emulsifier alternatives market will experience robust expansion in 2021, with global revenues increasing by a significant revenue year on year.
According to FACT.MR, emulsifier alternatives revenue will nearly double between 2021 and 2031. Rising demand for bakery products and convenience food items multiplying emulsifier alternatives revenue in the market. As the increasing demand for ready-to-drink beverages as well as vegan trends fuel up the market growth.
Bakery and Confectionery Producers Looking Allergy Free Alternatives.
Bakery and confectionery products are commonly consumed by consumers across the world. Food Emulsifiers are key ingredients used in producing bakery products to improve the texture and eating properties of food products. Emulsifiers help to combine water and oil and provide softness to the dough and increase loaf volume. Moreover, it provides freshness, shelf life to bakery products.
However, manufacturers used common emulsifier products such as egg yolk lecithin, soya lecithin, PolyGlycerol Ester (PGE), Sorbitan Ester (SOE) and many others. Soy, Egg is considered a key allergic ingredient in foods, which causes several health-related issues such as digestive issues, skin allergy and many others.
By considering consumer health concern bakery and confectionery manufacturers looking for emulsifier alternatives to overcome various food allergies. Emulsifier alternatives act as emulsifiers that help to strengthening dough and softening crumbs, commonly it is obtained from enzymes, plant protein and hydrocolloids. These emulsifier alternatives do not include major food associated allergies.
Rising consumer awareness about food and ingredients utilized in packed foods for health and wellbeing fuel up the demand for emulsifier alternatives. Recognizing emulsifier as healthy ingredients multiply its revenue across foreseeing period.
Additionally, many other supporting factors like increasing clean labelled ingredients, non-GMO food products, natural ingredients demand in end-use industries such as pharmaceuticals, cosmetics and personal care sectors, vegan trend and many others are supporting to growth of emulsifier alternatives market across the world.
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US and Canada Emulsifier Alternatives Market
The United States is a key market for the emulsifier alternatives market. The rising demand for allergy-free packed bakery items and ready-to-eat and ready-to-drink products in the United States and Canada has pushed emulsifier alternatives over the projection period. The increasing clean labelled food preference lead North American emulsifier alternatives market.
Europe Demand Outlook for Emulsifier Alternatives Market
Emulsifier alternatives are broadly sold in European countries, with the United Kingdom, Italy, Germany and France having the dominant market share. The rising vegan trend in European countries to overcome animal cruelty and environmental sustainability impact on emulsifier alternatives from plant proteins as a substitute of egg yolk emulsifiers. Also, demand for natural ingredients in cosmetics and personal care products drive significant demand growth for the emulsifier alternatives market.
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Emulsifier Alternatives Market: key players
Some key manufacturers functioning the business in the emulsifier alternatives market are,
- Cargill Inc.
- DSM N.V.
- Palsgaard A/S
- Kerry Group Plc
- DuPont Inc
- Organic Denmark
- BASF SE
- Evonik Industries AG
- Puratos Group
- The Dow Chemical Company
- Stepan Company
- The Lubrizol Corporation
and many other are some prominent brands operating in Emulsifier Alternatives market.
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain.
The report provides an in-depth analysis of parent market trends, macro-economic indicators and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on market segments and geographies.
Emulsifier Alternatives Market Report Highlights:
- Detailed overview of the parent market
- Changing market dynamics in the industry
- In-depth market segmentation
- Historical, current and projected market size in terms of volume and value
- Recent industry trends and developments
- Competitive landscape
- Strategies of key players and products offered
- Potential and niche segments, geographical regions exhibiting promising growth
- A neutral perspective on market performance
- Must-have information for market players to sustain and enhance their market footprint
An Adaptive Approach to Modern-day Research Needs
Emulsifier Alternatives: Market Segmentation
Based Nature, the global emulsifier alternatives can be segmented as:
Based on Product Type, the global emulsifier alternatives can be segmented as:
- Transglutaminase (TGaSe)
- Chickpea flour
- Tiger nut flour
- Gum Arabic
- Modified Cellulose
- Modified Starches
- Maple Fiber
- Others (Panamore Springs, etc.)
Based on End Use, the global emulsifier alternatives can be segmented as:
- Bakery & Confectionary
- Beverages products
- Meat & Meat alternatives
- Personal care
- Others (agrochemicals, etc.)
Based on the Region, the global emulsifier alternatives can be segmented as:
- North America
- U.S. and Canada
- Latin America
- Mexico, Brazil, Peru, Chile, and others
- Western Europe
- Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg
- Eastern Europe
- Poland and Russia
- Asia Pacific
- China, India, Japan, ASEAN, Australia, and New Zealand
- The Middle East and Africa
- GCC, Southern Africa, and North Africa
- North America
NOTE - Although care has been taken to maintain the highest levels of accuracy in FACT.MR’s reports, recent market/vendor-specific changes may take time to reflect in the analysis.
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