Global Emulsifiers Market: Country Overview; Recent Events; Value Chain Analysis; Production Process; Cost Structure; Market Dynamics: Drivers & Constraints, Innovations & Trends, SWOT Analysis, Porter’s Five Forces; Industry Best Practices: Sourcing Strategy, Procurement Model, Contract Structure, Key Factors Influencing the Quotation; Key Supplier Analysis, 2024-2032

Emulsifiers Industry Report by Regional Category Spend, Price Analysis, Key Demand and Price Indicators, and Best Buying Practices

The global Emulsifiers market reached a value of about USD 8.7 billion in 2021. The industry is projected to grow at a CAGR of around 6.5% in the forecast period of 2022-2027 to reach a value of about USD 12.69 billion by 2027.

The global Emulsifiers industry report gives a comprehensive analysis of the industry, including key segments, trends, drivers, restraints, the competitive landscape, and other essential market aspects. The extensive application of the product in the food and beverage industry is primarily driving the market's growth. North America is the highest category spender by region, driving the demand for the Emulsifiers industry.

Industry Definition and Segmentation

An emulsifier or emulgent is a chemical that increases the kinetic stability of an emulsion. Surfactants, or surface-active agents, are a class of chemicals that include emulsifiers. An emulsifier is one of several chemical additions that aid in the suspension of one liquid in another and is employed in the creation of cosmetics, lotions, and some medications, where they perform a similar function to that of emulsifiers and stabilisers in foods: they prevent component separation and increase shelf life. The Emulsifiers industry report comprises segments by application (food and beverages, cosmetics and personal care products, oilfield chemicals, pharmaceuticals, and others) and region (North America, Europe, Asia Pacific, the Middle East, and Africa, and Latin America).

The North American Region is Driving the Growth of the Industry

North America holds the largest share in the industry as the United States is a significant user of emulsifying goods. The clean label movement in the nation regarding ingredients and chemicals used in food processing is predicted to increase the demand for natural and biobased ingredients, which will likely allow for a significant increase in the use of raw emulsifying materials in the future. In addition, stearoyl lactylates widespread usage in the manufacturing of pancakes, snacks etc., paired with the declaration of its safety by the FDA in the country, is likely to impact the market positively.

The industry is being driven by the extensive demand for products in the food and beverage industry. The use of emulsifiers like lecithin, a natural emulsifier, is rising as demand for dough strengthening and softening rises; it is also frequently utilised in animal feed manufacturing, further boosting the market demand. In addition, due to shifting customer tastes, these emulsifiers are being employed as enzyme alternatives. The inclination towards convenience and premium food contributes to the market's development. The growing shift towards sustainably derived emulsifiers in food packaging is furthering the industry's expansion. Furthermore, a rising trend among manufacturers to use non-PHO sourced emulsifiers, which are free of dangerous trans-fat and have natural and clean components, is likely to impact the market positively.

Despite this, the stringent policies by regulatory bodies for emulsifiers are likely to hinder the industry's expansion.

Best Procurement Practices

The global Emulsifiers industry report by Procurement Resource gives an in-depth analysis of the best buying practices followed by major global Emulsifiers regions across the globe, such as engagement models, contract terms, and buyer and supplier negotiation levers, among others. 

Category Management Studies

An emulsifying agent's fundamental structure consists of a hydrophobic component, commonly a long-chain fatty acid, and a hydrophilic portion, which can be charged or uncharged. The emulsifier's hydrophobic portion dissolves in the oil phase, while the hydrophilic portion dissolves in the aqueous phase, resulting in a dispersion of minute oil droplets. Fats and oils have a similar structure to emulsifiers. A glycerol molecule can have one or two fatty acid groups added to it. Edible oils are combined with glycerol to create them.

Product Innovations by Manufacturers, Further Bolstering the Emulsifiers Market

The various innovations are aiding the industry in the product by manufacturers. Companies are developing fortified ingredients enriched with protein and amino acids, and omega-3 fatty acids in milk-based products, juices, spreads, salad dressings, sauces, breakfast cereals, and baked goods, among others, in response to the growing demand for functional food. Speciality ingredients with an enhanced nutritional profile are in high need in various applications, including dairy, bread, sauces, dressings, and condiments. Apart from these developments, the increased use of lecithin in animal feed and medicines, among other applications, is driving up demand. The constantly expanding pharmaceutical industry also aids the business's expansion. Also, an increase in R&D in sectors l pharmaceuticals and chemicals is likely to give the market a significant thrust.

The regional markets for the industry can be divided into North America, Latin America, Europe, the Middle East and Africa, and the Asia Pacific.

Key Industry Players Mentioned in the Emulsifiers Industry Report

• Archer Daniels Midland (ADM)
• Cargill Inc.
• BASF SE
• The Dow Chemical Company
• Kerry Group

Market Landscape

Companies are working to produce new and innovative goods, such as novel food emulsifier formulations to improve their market shares. Companies are also concentrating on boosting the production capacity of their current factories while investing in R&D. Companies are heavily spending to enhance the functional features of their existing product line. As a result, multiple product releases are predicted in the market research throughout the projection period.

Key Initiatives by Companies

• Cargill's Brazilian company will open a new plant in 2020 to produce pectin (a fruit by-product used as an emulsifier), a fruit by-product used in jams, drinks, dairy goods, and confectionery.
• Kerry Group opened a new regional development and food production facility in Georgia, Rome, in March 2020. This new facility will allow the firm to serve its European customers better, enhance manufacturing capacity, and expand its geographic reach.