The global market for emulsifiers, which remain a core ingredient for many confectionery and snacking ranges, has been projected to rise from $12 billion to $18bn over the next five years, writes Neill Barston.

According to studies from the MarketsandMarkets group, the segment is being led by an overall spike in demand from the food market, pharma, as well as industrial applications.

As its research noted, the key texture-related ingredient, which is also related to shelf-life and stability of product ranges across confectionery, there has also been a rise in better-for-you packaged ranges that are lower in calories, as well as being clean label. 

Notably, the report highlighted a projected record annual growth forecast of 8.9% annually within the food sector as a whole, which has seen key innovation breakthroughs in recent years,. 

These are core trends that Confectionery Production has consistently reported on over the past few years, with key businesses including Tate & Lyle, Corbion, Kerry, Palsgaard, Cargill and ADM among many others all engaged across the wider food market, with demand for emulsifiers within sweets and snacks remaining notable, as manufacturers seek to make production efficiencies. 

As the studies noted, there had been some discernible growth patterns for growth in  Asia Pacific and South America, where demand is said to be increasing for emulsifiers due to greater levels of urbanisation and changes in consumer behavior. Moreover, the study asserted that the overall emulsifiers market is expected to continue its long-term growth path, with fresh innovations boosting performance. 

The study noted that Asia Pacific now accounted for nearly 20% of the market, driven by greater processing levels and consumption of convenience foods and snacks, as well as confectionery. There has also been a demand increase relating to plant-based ranges and functional products in China, India, Japan and South Korea. Consequently, bio-based emulsifiers have been projected to grow by 8.8% annually. 

Furthermore, the MarketandMarkets study found that Lecithin remained the largest emulsifier on the market, capturing some 55% market share, with its use within confectionery and bakery remaining significant.