Global emulsifier and texturiser markets forecast for multi-billion growth

Major growth has been forecast for the worldwide emulsifiers and texturisers market, from $3.9 billion in 2022 to $6.4 billion by 2030, according to a new sector study, writes Neill Barston.

The report from the Facts and Factors group noted that the two key ingredient categories, which are critical within confectionery, snack sand bakery markets, is set to experience compound annual rises of 5.6% in response to increased demand for low-calorie series across product categories.

As the study observed, increased rates of cardiovascular diseases and obesity is in part driving the popularity of such ranges, as consumers seek lower sugar and better-for-you options, with texturising agents being able to replace calorie-dense oils and lipids with low-fat alternatives, allowing greater reformulation. According to the report, bakery markets in particular had shown the highest level of growth.

Furthermore, the report added that the US stands as the fastest-growing food emulsifiers and texturisers market, and is expected to dominate the market during the forecast period.

As the study added, food ingredient innovation and tech advancement should boost regional market growth. Due to busy lifestyles, processed food is in high demand, with consumers time pressured and looking for quicker meals and snacking options.

Due to the fast-growing food processing industry in developing countries like India, China, and Japan, Asia Pacific is predicted to lead the worldwide food emulsifiers and texturisers business. Rising disposable income and living standards will boost regional market growth.

Significantly, the study added that there had been notable growth within Europe, which it asserted would continue to experience an upward trajectory. Another clear factor it noted, was that technological advancements may also boost regional market growth.

In terms of major market movement, it cited examples of Tate & Lyle’s recent rebranding exercise and focus on healthier option solutions across the sector, including key confectionery and snacks markets, as an example of the sector making the most of opportunities.

As Confectionery Production has previously reported, there have also been a number of product developments within these segments over the past couple of years, such as Denmark’s Palsgaard, developing its PGPR emulsifier series for chocolate (pictured main image).

Furthermore, ingredients group Kerry report an increase of 10.3% in the first quarter of its financial year, led by strong growth in the food service channel in Europe. Further information on the study can be found at www.fnfresearch.com