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, which can be derived from plants, animals, or synthetic sources, are often used in processed foods like ice cream, mayonnaise, and baked goods to give them a smooth texture, prevent separation, and lengthen shelf life. In the food sector, emulsifiers are employed to give products a smooth, thick consistency that makes food more appealing to consumers. Emulsifier-enriched products are frequently described as velvety, delicate, and creamy. Emulsifiers can be synthesized or found in nature. Many of the emulsifiers used today are hydrocolloids, which are naturally derived. Through diminishing surface energy at the oil-water interface, food emulsifiers help to stabilize and produce 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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• Qualitative and quantitative analysis of the market based on segmentation involving both economic as well as non-economic factors• Provision of market value (USD Billion) data for each segment and sub-segment• Indicates the region and segment that is expected to witness the fastest growth as well as to dominate the market• Analysis by geography highlights the consumption of the product/service in the region as well as indicates the factors that are affecting the market within each region• The competitive landscape which incorporates the market ranking of the major players, along with new service/product launches, partnerships, business expansions, and acquisitions in the past five years of companies profiled• Extensive company profiles comprising of company overview, company insights, product benchmarking, and SWOT analysis for the major market players• The current as well as the future market outlook of the industry concerning recent developments (which involve growth opportunities and drivers as well as challenges and restraints of both emerging as well as developed regions• Includes in-depth analysis of the market from various perspectives through Porter’s five forces analysis• Provides insight into the market through Value Chain• Market dynamics scenario, along with growth opportunities of the market in the years to come• 6-month post-sales analyst support

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