United States Food Emulsifiers Market - Growth, Trends, and Forecast (2020 - 2025)

The United States food emulsifier market is projected to grow at a CAGR of 4.9% during the forecast period 2020 - 2025.

The rise in consumption of processed and convenience foods due to the increasing end-user applications of food emulsifiers, along with the rising disposable income in the country is expected to drive the overall food emulsifiers market. Also, the presence of the majority of key players of the market in the country is further boosting the market growth.

Furthermore, the trend of preference shift towards clean label ingredients in the country is expected to boost the requirement of natural and bio-based ingredients in the near future, thus providing scope for the consumption of natural emulsifying materials to a considerable extent over the forecast period.

Key Market Trends

Rising Demand For Lecithin

The lecithin market in the United States has witnessed a significant demand in recent years owing to the rising incidences of lifestyle-based health issues, such as cardiovascular diseases, obesity, osteoporosis, and diabetes, which have fuelled the consumers’ need for food ingredients like lecithin. The majority of the demand for lecithin is from the food and pharmaceutical industry as in the food industry it is used as a food additive because of its functional property of anti-spatter and emulsifier. Liquid lecithin is used majorly in bakery & confectionery & industrial applications. Whereas powder lecithin is used in instant dry mixes, beverage premixes, etc. On the other side, in the pharmaceutical industry, it is used as a dispersing agent and helps in encapsulation and also has an application in the form of nutritional supplements. It also has high demand as an industrial element in industries, such as plastic, textile, rubber and paint industries, where it is used as a release agent, anti-sludge additive, emulsifier, spreading agent and for many other purposes.

Acquisitive Demand of Emulsifier in Bakery and Confectionery Industries

In baked goods, emulsifiers help with batter stabilization, enhancement of batter aeration or creaming, and crumb softening or shelf-life extension by reducing the rate of starch retrogradation. , and dough strengthening. Also, they help in dough strengthening by promoting aggregation and cross-linking of gluten-forming proteins, for better gas retention and optimum product volume. In addition, to these, products formulated with emulsifiers have superior dough handling properties, higher gas retention capacity for better volume, and extended shelf-life. he demulsifiers used in the bakery industries are regulated by the FDA in the United States.

Competitive Landscape

The United States food emulsifier market is highly competitive and fragmented in nature owing to the presence of many regional and domestic players. Emphasis is given on the merger, expansion, acquisition, and partnership of the companies along with new product development as strategic approaches adopted by the leading companies to boost their brand presence among consumers. Key players dominating the county's market include DuPont de Nemours, Inc., Corbion, Cargill, Incorporated, Kerry Inc., BASF SE, and ADM Group, among others.

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