The Europe Food Emulsifiers Market would witness market growth of 4.3% CAGR during the forecast period (2023-2030).
Food and feedstuffs can use sunflower lecithin as an additive. There is excessive phosphatidylcholine content and lower viscosity in sunflower lecithin than in soy lecithin. During food manufacturing, soy lecithin has created many applications, like fat replacers and plant-based creamers. Additionally, newly, the EFSA panel approved oat lecithin as a new food additive in the food classification of coco and chocolate products. Further, the EFSA Panel stated that there is no need for numerical ADI. The food industry widely uses food emulsifiers in order to improve the food quality, texture, appearance, flavour and stability.
Due to the development of the food sector and the insatiable desire for packaged, processed, and convenience meals, the market is booming. Among other food uses, these emulsifiers are extensively utilized in dairy, bakery, and confectionery products. The market is receiving significant investments as manufacturers invest heavily in R&D to enhance the standard of their processed food, bakery & confectionery, meat, and dairy goods. As the industry expands, more and more companies are looking to include these emulsifiers in their food products. Ethical and environmental issues are becoming increasingly crucial as emulsifiers’ demand rises. Stakeholders emphasized the need for transparency and accountability in the production, consumption, and disposal of food emulsifiers. This initiative will speed up the development of emulsifiers that are more environmentally conscious, long-lasting, and responsible.
The subsequent shift in German consumer behaviour has increased sales of baked goods since more people who work from home now eat breakfast at home, which raises the demand for bread. The number of Germans using supermarkets to buy bread is rising. Bread sales reached a CAGR of 1.0% from 2016 to 2021, reaching US$12.1 billion in 2021, and are expected to increase by 0.8% from 2021 to 2026 to reach US$12.7 billion. Furthermore, there may be more social gatherings, and other events in the future, all of which could raise the sale of cakes. Due to these variables, new products, and innovative flavors for cakes and dessert mixes will be expected. Given that consumers prefer fresh handmade bread, packaged bread has grown significantly in popularity during the recent past, which has brought about improvements in the usage of alternative grains. Due to an increase in the sale of baked goods throughout the region, the market is anticipated to expand at a significant rate.
The Germany market dominated the Europe Food Emulsifiers Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $324.2 million by 2029. The UK market is anticipated to grow at a CAGR of 3.4% during (2023 - 2030). Additionally, The France market would exhibit a CAGR of 5% during (2023 - 2030).
Based on Type, the market is segmented into Mono- & Di-glycerides & their Derivatives, Lecithin, Sorbitan Esters, Polyglycerol Esters, Stearoyl Lactylates and Others. Based on Source, the market is segmented into Plant and Animal. Based on Application, the market is segmented into Bakery Products, Convenience Foods, Dairy & Frozen Desserts, Confectionery Products, Meat Products and Others. Based on countries, the market is segmented into Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
Free Valuable Insights: The Worldwide Food Emulsifiers Market is Projected to reach USD 4.9 Billion by 2030, at a CAGR of 4.7%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Archer Daniels Midland Company, Cargill, Incorporated, BASF SE, Corbion N.V., Tate & Lyle PLC, Kerry Group PLC, Ingredion Incorporated, Palsgaard A/S, Stepan Company and Lonza Group AG.
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