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Strategic Analysis of Chinese Food Emulsifiers Markets
Description:
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.
This analysis is available through our Food & Beverage Ingredients Growth Partnership Services program. With this program, clients receive industry-leading market research such as this, along with technical and econometric data and many interactive features including Analyst Inquiry Time and Client Councils. For more information on this custom subscription service, please click here.
Frost & Sullivan Growth Partnership Service
Based on extensive and in-depth research, real-world consulting work, and new theories tested in hundreds of companies across many industries, Frost & Sullivan has evolved its Growth Partnership Services (GPS) program that provides established and emerging firms with powerful growth visions. Moving beyond token mission statements, GPS provides an actionable vision to growth consulting partners by illustrating how key intelligence and strategic research based on defined goals can guide day-to-day behaviour and overall company direction. The foundation of Frost & Sullivan's GPS includes:
- Assisting companies to reach their full potential in the core business
- Providing growth strategies to help companies expand into related businesses
- Preemptively redefining the core business during market turbulence
- Applying the Frost & Sullivan framework to identify and address common mistakes resulting from misaligned corporate strategies
- Recommending growth management strategies through continuous partnership
To maximize the potential for growth within a firm’s internal and external environment, Frost & Sullivan consultants can facilitate the creation of strategic programs that deliver improved market success. Frost & Sullivan’s strengths lie in combining strategic understanding with market expertise and applying these with absolute commitment to its clients’ growth.
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.
This analysis is available through our Food & Beverage Ingredients Growth Partnership Services program. With this program, clients receive industry-leading market research such as this, along with technical and econometric data and many interactive features including Analyst Inquiry Time and Client Councils. For more information on this custom subscription service, please click here.
Frost & Sullivan Growth Partnership Service
Based on extensive and in-depth research, real-world consulting work, and new theories tested in hundreds of companies across many industries, Frost & Sullivan has evolved its Growth Partnership Services (GPS) program that provides established and emerging firms with powerful growth visions. Moving beyond token mission statements, GPS provides an actionable vision to growth consulting partners by illustrating how key intelligence and strategic research based on defined goals can guide day-to-day behaviour and overall company direction. The foundation of Frost & Sullivan's GPS includes:
- Assisting companies to reach their full potential in the core business
- Providing growth strategies to help companies expand into related businesses
- Preemptively redefining the core business during market turbulence
- Applying the Frost & Sullivan framework to identify and address common mistakes resulting from misaligned corporate strategies
- Recommending growth management strategies through continuous partnership
To maximize the potential for growth within a firm’s internal and external environment, Frost & Sullivan consultants can facilitate the creation of strategic programs that deliver improved market success. Frost & Sullivan’s strengths lie in combining strategic understanding with market expertise and applying these with absolute commitment to its clients’ growth.
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.
Contents:
1. Executive Summary
-1. Market Overview
--1. Introduction
-2. Summary of Major Findings
--1. Opportunities and Forecasts
--2. Competitive Analysis
2. Introduction to the Market
-1. Source of Information
--1. Sources of Information and Data
-2. Industry Structure and Legislation
--1. Introduction
--2. Industry Structure
--3. Regulations and Amendments
-3. Market Dynamics
--1. Alliances and Joint Ventures
--2. Industry Challenges
--3. Strategic Recommendations
3. Strategic Analysis of the Total Chinese Food Emulsifiers Market
-1. Market Overview and Definitions
--1. Introduction
--2. Scope of Research
--3. Market Engineering Measurement Analysis
--4. Application Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--a. Rapid Growth in Processed Food Production
--b. Consumers Being Increasingly Health Conscious and Low-fat Food Trend
--c. Increasing Food Emulsifiers Industry Sophistication
--2. Market Restraints.
--a. Enzymes Hindering the Growth of Food Emulsifiers Market
--b. Downward Profit Margin for Emulsifiers’ Manufacturers
--c. High Energy Cost to Produce Food Emulsifiers
--3. Revenue Forecasts
--4. Technology Trends
--5. Pricing Trends
-3. Competitive Analysis
--1. Competitive Structure
--2. Market Share Analysis
4. Strategic Analysis of Food Emulsifiers in the Dairy Market
-1. Market Overview and Definitions
--1. Introduction
--2. Market Engineering Measurement Analysis
--3. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
-3. Competitive Analysis
--1. Competitive Structure
--2. Major Market Participants
5. Strategic Analysis of Food Emulsifiers in the Baked Food Market
-1. Market Overview and Definitions
--1. Introduction
--2. Market Engineering Measurement Analysis
--3. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
-3. Competitive Analysis
--1. Competitive Structure
--2. Major Market Participants
6. Strategic Analysis of Food Emulsifiers in the Confectionery Market
-1. Market Overview and Definitions
--1. Introduction
--2. Market Engineering Measurement Analysis
--3. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
-3. Competitive Analysis
--1. Competitive Structure
--2. Major Market Participants
7. Strategic Analysis of Other Food Emulsifiers Market
-1. Market Overview and Definitions
--1. Introduction
--2. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
8. Database of Key Industry Participants
-1. Profiles of Strategically Targeted Companies
--1. Profiles of Strategically Targeted Companies
9. Appendix
-1. Decision Support Database
--1. Dairy Products Shipment
--2. Baked Food Shipment
--3. Confectionery Shipment
List of Figures
Chapter 2
Total Food Emulsifiers Market: Classification of Food Additives (China), 2006
Total Food Emulsifiers Market: Impact of Top Industry Challenges (China), 2007-2013
Chapter 3
Total Food Emulsifiers Market: Functions of Emulsifiers in Different Applications (China), 2006
Total Food Emulsifiers Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Total Food Emulsifiers Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Total Food Emulsifiers Market: Revenue Forecasts (China), 2003-2013
Total Food Emulsifiers Market: Company Market Share by Revenues (China), 2006
Chapter 4
Food Emulsifiers in the Dairy Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Dairy Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Dairy Market: Revenue Forecasts (China), 2003-2013
Chapter 5
Food Emulsifiers in the Baked Food Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Baked Food Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Baked Food Market: Revenue Forecasts (China), 2003-2013
Chapter 6
Food Emulsifiers in the Confectionery Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in Confectionery Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in Confectionery Market: Revenue Forecasts (China), 2003-2013
Chapter 7
Other Food Emulsifiers Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Other Food Emulsifiers Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Other Food Emulsifiers Market: Revenue Forecasts (China), 2003-2013
-1. Market Overview
--1. Introduction
-2. Summary of Major Findings
--1. Opportunities and Forecasts
--2. Competitive Analysis
2. Introduction to the Market
-1. Source of Information
--1. Sources of Information and Data
-2. Industry Structure and Legislation
--1. Introduction
--2. Industry Structure
--3. Regulations and Amendments
-3. Market Dynamics
--1. Alliances and Joint Ventures
--2. Industry Challenges
--3. Strategic Recommendations
3. Strategic Analysis of the Total Chinese Food Emulsifiers Market
-1. Market Overview and Definitions
--1. Introduction
--2. Scope of Research
--3. Market Engineering Measurement Analysis
--4. Application Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--a. Rapid Growth in Processed Food Production
--b. Consumers Being Increasingly Health Conscious and Low-fat Food Trend
--c. Increasing Food Emulsifiers Industry Sophistication
--2. Market Restraints.
--a. Enzymes Hindering the Growth of Food Emulsifiers Market
--b. Downward Profit Margin for Emulsifiers’ Manufacturers
--c. High Energy Cost to Produce Food Emulsifiers
--3. Revenue Forecasts
--4. Technology Trends
--5. Pricing Trends
-3. Competitive Analysis
--1. Competitive Structure
--2. Market Share Analysis
4. Strategic Analysis of Food Emulsifiers in the Dairy Market
-1. Market Overview and Definitions
--1. Introduction
--2. Market Engineering Measurement Analysis
--3. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
-3. Competitive Analysis
--1. Competitive Structure
--2. Major Market Participants
5. Strategic Analysis of Food Emulsifiers in the Baked Food Market
-1. Market Overview and Definitions
--1. Introduction
--2. Market Engineering Measurement Analysis
--3. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
-3. Competitive Analysis
--1. Competitive Structure
--2. Major Market Participants
6. Strategic Analysis of Food Emulsifiers in the Confectionery Market
-1. Market Overview and Definitions
--1. Introduction
--2. Market Engineering Measurement Analysis
--3. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
-3. Competitive Analysis
--1. Competitive Structure
--2. Major Market Participants
7. Strategic Analysis of Other Food Emulsifiers Market
-1. Market Overview and Definitions
--1. Introduction
--2. Product Analysis
-2. Market Forecasts and Trends
--1. Market Drivers
--2. Market Restraints
--3. Revenue Forecasts
8. Database of Key Industry Participants
-1. Profiles of Strategically Targeted Companies
--1. Profiles of Strategically Targeted Companies
9. Appendix
-1. Decision Support Database
--1. Dairy Products Shipment
--2. Baked Food Shipment
--3. Confectionery Shipment
List of Figures
Chapter 2
Total Food Emulsifiers Market: Classification of Food Additives (China), 2006
Total Food Emulsifiers Market: Impact of Top Industry Challenges (China), 2007-2013
Chapter 3
Total Food Emulsifiers Market: Functions of Emulsifiers in Different Applications (China), 2006
Total Food Emulsifiers Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Total Food Emulsifiers Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Total Food Emulsifiers Market: Revenue Forecasts (China), 2003-2013
Total Food Emulsifiers Market: Company Market Share by Revenues (China), 2006
Chapter 4
Food Emulsifiers in the Dairy Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Dairy Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Dairy Market: Revenue Forecasts (China), 2003-2013
Chapter 5
Food Emulsifiers in the Baked Food Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Baked Food Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in the Baked Food Market: Revenue Forecasts (China), 2003-2013
Chapter 6
Food Emulsifiers in the Confectionery Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in Confectionery Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Food Emulsifiers in Confectionery Market: Revenue Forecasts (China), 2003-2013
Chapter 7
Other Food Emulsifiers Market: Market Drivers Ranked in Order of Impact (China), 2007-2013
Other Food Emulsifiers Market: Market Restraints Ranked in Order of Impact (China), 2007-2013
Other Food Emulsifiers Market: Revenue Forecasts (China), 2003-2013
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