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Strategic Analysis of Chinese Food Emulsifiers Markets
Frost & Sullivan, March 2007, Pages: 84
This Frost & Sullivan research service titled Strategic Analysis of Chinese Food Emulsifiers Markets provides an analysis of the key market drivers and restraints. The study also includes a description of the competitive structure of the markets and offers strategic recommendations to market participants. In this research, Frost & Sullivan's expert analysts thoroughly examine the following applications: dairy, baked food, confectionery and other processed food.
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The following technologies are covered in this research:
- Lecithin
- Lactic Acid (with both, the lipophilic hydroxy group and hydrophilic carboxy)
- Protein Food Emulsifiers
- Starch Sugar Esters of Fatty Acid
- Compound Food Emulsifiers
Growth in Processed Food Production Drives Demand for Food Emulsifiers
The development of the Chinese food emulsifiers markets is driven by the expansion of food production and new product development in many segments, including dairy, bakery, confectionery, meat products and oils, among others. Owing to their functional potential, emulsifiers have become an indispensable component of several processed food products such as liquid milk, ice cream, bread, biscuit, chocolate and others. The overall growth in the Chinese processed food industry, combined with the increasing production of processed foods, serves to complement the growth of the food emulsifier markets.
'Chinese consumers are increasingly becoming health conscious,' states the analyst of this research service. 'As a result, the growing consumer demand for low-fat foods is propelling the use of emulsifiers as substitutes by food manufacturers.' Health issues such as obesity and heart diseases are also encouraging food manufacturers to reduce bad cholesterol in foods. Emulsifiers mimic fat in almost all functional properties, thereby providing the same advantage in food with regard to the mouth feel, texture, and flavour, without the addition of harmful calories. With the help of emulsifiers, food manufacturers are now able to produce low-fat spreads with 10 to 40 percent fat, against the standard 40 to 60 percent. Emulsifiers aid to overcome the problems of stability, viscosity, and organoleptic qualities that are encountered with the reduction of fat percent in foods. Moreover, R&D on special compound food emulsifiers has become the new trend. In most cases, the use of a single food emulsifier does not produce the best emulsification effect. Instead, using various emulsifiers based on scientific formula results in a coacting and strengthening effect to provide the best emulsification effect of each emulsifier.
Improvements in Product Portfolio Essential for Market Success
When compared to emulsifiers, enzymes offer various benefits and are thus slowly replacing the former in applications such as bakery and dairy. 'The enzyme industry has leveraged on the advances in the fields of biotechnology and genetic engineering,' explains the analyst. 'The technological developments have led to the extension of enzyme applications in the food processing industry.' This trend of replacement is likely to continue due to the increased interest in enzymes and their technological and cost advantages. Hence, in the long term, increasing the product portfolio and investing in enzymes for emulsifier blends will enable companies to withstand competition.
Ongoing technological innovation will also help food emulsifier manufacturers in steering market growth. With competition intensifying, it is vital to understand the needs of the Chinese consumers. Working closely with food manufacturers is expected to prove useful for emulsifier manufacturers in understanding the different trends in the food industry. Apart from this, providing good services and technological support to the end-user manufacturers will become essential. With the cooperation of end users, the innovations of food additives companies can become more consumer-oriented and increase their chances of success.
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