North America and Latin America Food Emulsifiers Market Size By Type (By Mono- and diglycerides of fatty acids, Sodium stearoyl-2-lactylate, Polyglycerol esters of fatty acids), By Application (Bakery Products, Dairy and Frozen Desserts, Confectionary Products), By Geographic Scope And Forecast

North America and Latin America Food Emulsifiers Market Size And Forecast

North America and Latin America Food Emulsifiers Market size was valued at USD 1,145.16 Million in 2021 and is projected to reach USD 1,699.15 Million by 2028, growing at a CAGR of 6.12% from 2022 to 2028.

During the market analysis, the gradual rise in the consumption of food emulsifiers in bakery products has boosted the overall market growth. The North America and Latin America report provides a holistic evaluation of the market. The report offers a comprehensive analysis of key segments, trends, drivers, restraints, competitive landscape, and factors that are playing a substantial role in the market.

What is Food Emulsifiers?

Emulsifiers, those kitchen helpers that come from plants, animals, or even labs, are the secret behind the smooth textures of your favorite treats like ice cream, mayonnaise, and those oh-so-good baked goods. They keep things from separating and help them last longer! In the food world, they're all about giving you that satisfying, thick consistency that makes you want to take another bite. Think of words like velvety, delicate, and creamy – that's often thanks to these emulsifiers. You can find them naturally or, you know, made in a lab. A lot of the emulsifiers we use today are hydrocolloids, which come straight from nature. Basically, food emulsifiers work their magic by calming things down between oil and water, helping to keep everything mixed perfectly and creating stable emulsions.

North America and Latin America Food Emulsifiers Market Overview

The increasing demand for specialty food ingredients in various applications is expected to grow the demand for the market. Also, a rise in the consumption of convenience and packaged foods and rapid urbanization are forecasted to grow the market in the near future. Increasing health concerns and strict government regulations associated with the consumption of emulsifiers are expected to restrain the growth of the market.

North America and Latin America Food Emulsifiers MarketSegmentation Analysis

The North American and Latin America food emulsifiers market is segmented based on Applications, Type, and Geography.

North America and Latin America Food Emulsifier Market, By Type

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Based on Type, the market is bifurcated into Mono- and diglycerides of fatty acids, Sodium stearoyl-2-lactylate, Polyglycerol esters of fatty acids, Xanthan gum, Cellulose gum (CMC), Polysorbate 80, Sorbitan monostearate, Polyglycerol polyricinoleate, Alginate, Ammonium phosphatides, Carrageenan, Lactic acid esters of mono- and diglycerides of fatty acids, Polyoxyethylene sorbitan monostearate (Tween), Calcium stearoyl-2-lactylate, Lecithin (just for chocolates and chocolate cover), Guar gum, Microcrystalline cellulose, Propylene glycol esters of fatty acids, Citric acid esters of mono- and diglycerides of fatty acids, Sorbitan tristearate, Polysorbate 60, Polyglycerol esters of dimerised fatty acids of soybean oil and Locust bean gum.

Mono- and diglycerides of fatty acids accounted for the largest market share of 11.38% in 2021, with a market value of USD 130.37 Million, and is projected to grow at a CAGR (2022-2028) of 7.04% during the forecast period. Sodium stearoyl-2-lactylate was the second-largest market in 2021, valued at USD 86.62 Million in 2021; it is projected to grow at a CAGR (2022-2028) of 7.03%. However, Xanthan gum is projected to grow at the highest CAGR (2022-2028) of 7.38%.

North America and Latin America Food Emulsifier Market, By Application

Based on the Application, the market is bifurcated into Bakery Products, Dairy and Frozen Desserts, Confectionary Products, Meat Products and Others.

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Bakery Products accounted for the largest market share of 32.24% in 2021, with a market value of USD 369.20 Million and is projected to grow at the highest CAGR (2022-2028) of 6.96% during the forecast period. Dairy and Frozen Desserts was the second-largest market in 2021, valued at USD 301.71 Million in 2021; it is projected to grow at a CAGR (2022-2028) of 6.17%.

North America and Latin America Food Emulsifier Market, By Geography

Based on the Geography, the market is bifurcated into North America and Latin America.

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North America accounted for the largest market share of 85.76% in 2021, with a market value of USD 949.46 Million and is projected to grow at the highest CAGR of 6.30% during the forecast period. Latin America was the second-largest market in 2021, valued at USD 195.71 Million in 2021; it is projected to grow at a CAGR of 5.21%.

Key Players

The “North America and Latin America Food Emulsifier Market” study report will provide valuable insight with an emphasis on the market. The major players in the market are DuPont, Cargill, Incorporated, BASF SE, Kerry, Riken Vitamin Co., Ltd., Tate & Lyle, Corbion, Oxiteno, FrieslandCampinaKievit, Grupo Saporiti, Prozyn, Oleon, Savannah Surfactants Ltd., Lasenor, Indukern, AB Mauri, Bakels, Duas Rodas, Puratos, Lacta Ingredientes, and Hydrosol GmbH & Co. KG. The competitive landscape section also includes key development strategies, market share, and market ranking analysis of the above-mentioned players.

Key Developments

• Corbion unveiled the Pristine 3000, the company’s “most robust dough conditioning innovation yet,” adding to its pristine range of clean label solutions. The solution enables bakers to overcome common challenges, such as wheat protein inconsistencies and high-speed processing, without relying on gluten supplementation and conventional solutions, like diacetyl tartaric acid ester of monoglycerides (DATEM).

• The Brazilian unit of US commodities trader Cargill build a new facility to produce pectin (which can be used as an emulsifier), a fruit by-product used in jams, beverages, dairy products, and confectionery.

• Kerry Group set up new regional development and food manufacturing facility in Georgia, Rome. This new establishment would help the company to serve its customer base in Europe, increase its production capacity, and expand its geographic reach.

• DuPont launched new emulsifier’s solutions to help the bakery industry to meet consumer demand. Emulsifier solutions allow bakers to capitalise on the growing demand for clean labels by increasing productivity, flexibility and time to market. The product launch comes under the names of DuPont POWERBake 6000 and 7000 enzyme series. The new POWERBake series were specifically formulated to help create an optimized, cleaner label product while maintaining quality.

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