Food Emulsifiers Market size is expected to reach nearly US$ 5.36 Bn by 2029 with the CAGR of 5.98% during the forecast period. The report includes the analysis of impact of COVID-19 lock-down on the revenue of market leaders, followers, and disrupters. Since lock down was implemented differently in different regions and countries, impact of same is also different by regions and segments. The report has covered the current short term and long term impact on the market, same will help decision makers to prepare the outline for short term and long term strategies for companies by region.To know about the Research Methodology :- Request Free Sample Report
Food Emulsifiers Market Dynamics
Increase in processed foods consumption because of easy availability through well-developed retail channels will foster industry growth. Food Emulsifiers offers smoothness and also helps to stabilize emulsions in food & beverage production processes. It aids to improve their quality and functions as an emulsifying agent. It is also utilized for manufacturing instant noodles, macaroni, fresh noodles, and spaghetti offers elasticity and smoothness to these products. Increasing demand for ready to make foodstuff will have a positive impact on instant noodles market thus development in global market growth. Rapidly growing urbanization has increased demand for processed food products. The product helps to increase the appearance, texture, and taste of processed foods. These properties make it suitable for its use in manufacturing instant mashed potatoes, cheese, canned and carbonated beverages which will enhance the market size. However, factors like increasing raw material prices, declining profit margins, dynamic consumer preferences and the threat from substitute ingredients for instance enzymes continue to pressurize the manufacturers and act as deterrents for the global food emulsifiers’ market growth.Food Emulsifiers Market Segment Analysis
Based on type, Mono, di-glycerides & derivatives dominated the global food emulsifier market types, which was valued at US$ 1.29 Bn in 2019. This is attributed to its extensive range of food applications for instance bakery products, dairy products, and convenience foods. This emulsifier is made from glycerol and oils or fats (triglycerides) and so, helps to prevent staling of baked goods by interfering with starch. By application, Convenience foods are the fastest growing application segment constituting more than 19% in 2019 in the overall food emulsifiers market globally. The growing popularity of convenience foods has aggravated the demand for food emulsifiers. This segment contains a variety of processed foods that are easy to use and have a longer shelf life. The main attributes of convenience food products for customers are packaging, safety, ease-of-use, nutritional value, variety and product appeal. The demand for convenience foods is growing at a faster pace because of changes in meal pattern and food habits, changes in social and economic patterns, as well as a rise in buying power and awareness about healthy foods and the need to taste new cuisines.Food Emulsifiers Market Regional Insights
In terms of region, Europe captured the largest chunk of the industry, followed by North America and the Asia Pacific. Germany, France, and Eastern European countries are expected to influence industry expansion over the upcoming years positively. In this region increased consumption of processed foods and increased innovation in key end users sectors, for instance, convenience foods and bakery & confectionary are leading to the growth of the food emulsifiers market in the region. Stepan Company is one of the key players offering emulsifying agents too many food & beverage application sectors. The Stepan Company provides mono- and di-glycerides under the name DREWMULSE, which helps in stabilization & emulsification of nutrition and food systems. The objective of the report is to present a comprehensive assessment of the market and contains thoughtful insights, facts, historical data, industry-validated market data and projections with a suitable set of assumptions and methodology. The report also helps in understanding Global Food Emulsifiers Market dynamics, structure by identifying and analyzing the market segments and project the global market size. Further, the report also focuses on the competitive analysis of key players by product, price, financial position, product portfolio, growth strategies, and regional presence. The report also provides PEST analysis, PORTER’s analysis, SWOT analysis to address the question of shareholders to prioritizing the efforts and investment in the near future to the emerging segment in the Global Food Emulsifiers Market.Food Emulsifiers Market, Key Highlights:
Global Food Emulsifiers Market analysis and forecast, in terms of value. Comprehensive study and analysis of market drivers, restraints and opportunities influencing the growth of the Global Food Emulsifiers Market Global Food Emulsifiers Market segmentation on the basis of type, source, end-user, and region (country-wise) has been provided. Global Food Emulsifiers Market strategic analysis with respect to individual growth trends, future prospects along with the contribution of various sub-market stakeholders have been considered under the scope of study. Global Food Emulsifiers Market analysis and forecast for five major regions namely North America, Europe, Asia Pacific, the Middle East & Africa (MEA) and Latin America along with country-wise segmentation. Profiles of key industry players, their strategic perspective, market positioning and analysis of core competencies are further profiled. Competitive developments, investments, strategic expansion and competitive landscape of the key players operating in the Global Food Emulsifiers Market are also profiled.Food Emulsifiers Market Scope: Inquire Before Buying
Global Food Emulsifiers Market Report Coverage Details Base Year: 20222 Forecast Period: 2023-2029 Historical Data: 2018 to 2022 Market Size in 2022: US $ 3.57 Bn. Forecast Period 2023 to 2029 CAGR: 5.98% Market Size in 2029: US $ 5.36 Bn. Segments Covered: by Source Plant Source Animal Source by Type Mono- & Di-Glycerides and their Derivatives Lecithin Oiled Lecithin De-Oiled Lecithin Sorbitan Esters Polyglycerol Esters Stearoyl Lactylates Others by Application Bakery Products Dairy & Frozen Desserts Confectionery Products Convenience Foods Meat Products Others by Function Emulsification Starch Complexing Protein Interaction Aeration and Stabilization Crystal Modification Oil Structuring Lubrication and Processing Aids Food Emulsifiers Market, By Region
North America (United States, Canada and Mexico) Europe (UK, France, Germany, Italy, Spain, Sweden, Austria and Rest of Europe) Asia Pacific (China, South Korea, Japan, India, Australia, Indonesia, Malaysia, Vietnam, Taiwan, Bangladesh, Pakistan and Rest of APAC) Middle East and Africa (South Africa, GCC, Egypt, Nigeria and Rest of ME&A) South America (razil, Argentina Rest of South America)Food Emulsifiers Market Key players
1 Archer Daniels Midland Company 2 Cargill 3 Dowdupont 4 Ingredion Incorporated 5 Kerry Group Plc 6 Corbion N.V. 7 FOOD BASICS BV 8 Beldem S.A. 9 Lonza Group Ltd. 10 Palsgaard A/S 11 Riken Vitamin Co. Ltd 12 Tate & Lyle Plc 13 Stepan Company 14 Solvay S.A 15 Adani Wilmar Ltd.Frequently Asked Questions:
1. Which region has the largest share in Market? Ans: North America region held the highest share in 2022. 2. What is the growth rate of Market? Ans: The Global Food Emulsifiers Market is expected to grow at a CAGR of 5.98% during forecast period 2023-2029. 3. What is scope of the Global Market report? Ans: The Global Food Emulsifiers Market report helps with the PESTEL, PORTER, COVID-19 Impact analysis, Recommendations for Investors & Leaders, and market estimation of the forecast period. 4. What is the study period of this market? Ans: The Global Food Emulsifiers Market is studied from 2022 to 2029.
Global Food Emulsifiers Market
1. Preface 1.1. Report Scope and Market Segmentation 1.2. Research Highlights 1.3. Research Objectives 2. Assumptions and Research Methodology 2.1. Report Assumptions 2.2. Abbreviations 2.3. Research Methodology 2.3.1. Secondary Research 2.3.1.1. Secondary data 2.3.1.2. Secondary Sources 2.3.2. Primary Research 2.3.2.1. Data from Primary Sources 2.3.2.2. Breakdown of Primary Sources 3. Executive Summary: Global Food Emulsifiers Market Size, by Market Value (US$ Bn) and Volume (Units) 4. Market Overview 4.1. Introduction 4.2. Market Indicator 4.2.1. Drivers 4.2.2. Restraints 4.2.3. Opportunities 4.2.4. Challenges 4.3. Porter’s Analysis 4.4. Value Chain Analysis 4.5. Market Risk Analysis 4.6. SWOT Analysis 4.7. Global Food Emulsifiers Market Industry Trends 4.8. Global Food Emulsifiers Market Competitive Landscape 5. Supply Side and Demand Side Indicators 6. Global Food Emulsifiers Market Analysis and Forecast 6.1. Global Food Emulsifiers Market Size & Y-o-Y Growth Analysis 6.1.1. North America 6.1.2. Europe 6.1.3. Asia Pacific 6.1.4. Middle East & Africa 6.1.5. South America 7. Global Food Emulsifiers Market Analysis and Forecast, by Source 7.1. Introduction and Definition 7.2. Key Findings 7.3. Global Food Emulsifiers Market Value Share Analysis, by Source 7.4. Global Food Emulsifiers Market Size (US$ Bn) Forecast, by Source 7.5. Global Food Emulsifiers Market Analysis, by Source 7.6. Global Food Emulsifiers Market Attractiveness Analysis, by Source 8. Global Food Emulsifiers Market Analysis and Forecast, by Type 8.1. Introduction and Definition 8.2. Key Findings 8.3. Global Food Emulsifiers Market Value Share Analysis, by Type 8.4. Global Food Emulsifiers Market Size (US$ Bn) Forecast, by Type 8.5. Global Food Emulsifiers Market Analysis, by Type 8.6. Global Food Emulsifiers Market Attractiveness Analysis, by Type 9. Global Food Emulsifiers Market Analysis and Forecast, by Application 9.1. Introduction and Definition 9.2. Key Findings 9.3. Global Food Emulsifiers Market Value Share Analysis, by Application 9.4. Global Food Emulsifiers Market Size (US$ Bn) Forecast, by Application 9.5. Global Food Emulsifiers Market Analysis, by Application 9.6. Global Food Emulsifiers Market Attractiveness Analysis, by Application 10. Global Food Emulsifiers Market Analysis and Forecast, by Function 10.1. Introduction and Definition 10.2. Key Findings 10.3. Global Food Emulsifiers Market Value Share Analysis, by Function 10.4. Global Food Emulsifiers Market Size (US$ Bn) Forecast, by Function 10.5. Global Food Emulsifiers Market Analysis, by Function 10.6. Global Food Emulsifiers Market Attractiveness Analysis, by Function 11. Global Food Emulsifiers Market Analysis, by Region 11.1. Global Food Emulsifiers Market Value Share Analysis, by Region 11.2. Global Food Emulsifiers Market Size (US$ Bn) Forecast, by Region 11.3. Global Food Emulsifiers Market Attractiveness Analysis, by Region 12. North America Food Emulsifiers Market Analysis 12.1. Key Findings 12.2. North America Food Emulsifiers Market Overview 12.3. North America Food Emulsifiers Market Value Share Analysis, by Source 12.4. North America Food Emulsifiers Market Forecast, by Source 12.4.1. Plant Source 12.4.2. Animal Source 12.5. North America Food Emulsifiers Market Value Share Analysis, by Type 12.6. North America Food Emulsifiers Market Forecast, by Type 12.6.1. Mono- & Di-Glycerides and their Derivatives 12.6.2. Lecithin 12.6.2.1. Oiled Lecithin 12.6.2.2. De-Oiled Lecithin 12.6.3. Sorbitan Esters 12.6.4. Polyglycerol Esters 12.6.5. Stearoyl Lactylates 12.6.6. Others 12.7. North America Food Emulsifiers Market Value Share Analysis, by Application 12.8. North America Food Emulsifiers Market Forecast, by Application 12.8.1. Bakery Products 12.8.2. Dairy & Frozen Desserts 12.8.3. Confectionery Products 12.8.4. Convenience Foods 12.8.5. Meat Products 12.8.6. Others 12.9. North America Food Emulsifiers Market Value Share Analysis, by Function 12.10. North America Food Emulsifiers Market Forecast, by Function 12.10.1. Emulsification 12.10.2. Starch Complexing 12.10.3. Protein Interaction 12.10.4. Aeration and Stabilization 12.10.5. Crystal Modification 12.10.6. Oil Structuring 12.10.7. Lubrication and Processing Aids 12.11. North America Food Emulsifiers Market Value Share Analysis, by Country 12.12. North America Food Emulsifiers Market Forecast, by Country 12.12.1. U.S. 12.12.2. Canada 12.13. North America Food Emulsifiers Market Analysis, by Country 12.14. U.S. Food Emulsifiers Market Forecast, by Source 12.14.1. Plant Source 12.14.2. Animal Source 12.15. U.S. Food Emulsifiers Market Forecast, by Type 12.15.1. Mono- & Di-Glycerides and their Derivatives 12.15.2. Lecithin 12.15.2.1. Oiled Lecithin 12.15.2.2. De-Oiled Lecithin 12.15.3. Sorbitan Esters 12.15.4. Polyglycerol Esters 12.15.5. Stearoyl Lactylates 12.15.6. Others 12.16. U.S. Food Emulsifiers Market Forecast, by Application 12.16.1. Bakery Products 12.16.2. Dairy & Frozen Desserts 12.16.3. Confectionery Products 12.16.4. Convenience Foods 12.16.5. Meat Products 12.16.6. Others 12.17. U.S. Food Emulsifiers Market Forecast, by Function 12.17.1. Emulsification 12.17.2. Starch Complexing 12.17.3. Protein Interaction 12.17.4. Aeration and Stabilization 12.17.5. Crystal Modification 12.17.6. Oil Structuring 12.17.7. Lubrication and Processing Aids 12.18. Canada Food Emulsifiers Market Forecast, by Source 12.18.1. Plant Source 12.18.2. Animal Source 12.19. Canada Food Emulsifiers Market Forecast, by Type 12.19.1. Mono- & Di-Glycerides and their Derivatives 12.19.2. Lecithin 12.19.2.1. Oiled Lecithin 12.19.2.2. De-Oiled Lecithin 12.19.3. Sorbitan Esters 12.19.4. Polyglycerol Esters 12.19.5. Stearoyl Lactylates 12.19.6. Others 12.20. Canada Food Emulsifiers Market Forecast, by Application 12.20.1. Bakery Products 12.20.2. Dairy & Frozen Desserts 12.20.3. Confectionery Products 12.20.4. Convenience Foods 12.20.5. Meat Products 12.20.6. Others 12.21. Canada Food Emulsifiers Market Forecast, by Function 12.21.1. Emulsification 12.21.2. Starch Complexing 12.21.3. Protein Interaction 12.21.4. Aeration and Stabilization 12.21.5. Crystal Modification 12.21.6. Oil Structuring 12.21.7. Lubrication and Processing Aids 12.22. North America Food Emulsifiers Market Attractiveness Analysis 12.22.1. By Source 12.22.2. By Type 12.22.3. By Application 12.22.4. By Function 12.23. PEST Analysis 12.24. Key Trends 12.25. Key Developments 13. Europe Food Emulsifiers Market Analysis 13.1. Key Findings 13.2. Europe Food Emulsifiers Market Overview 13.3. Europe Food Emulsifiers Market Value Share Analysis, by Source 13.4. Europe Food Emulsifiers Market Forecast, by Source 13.4.1. Plant Source 13.4.2. Animal Source 13.5. Europe Food Emulsifiers Market Value Share Analysis, by Type 13.6. Europe Food Emulsifiers Market Forecast, by Type 13.6.1. Mono- & Di-Glycerides and their Derivatives 13.6.2. Lecithin 13.6.2.1. Oiled Lecithin 13.6.2.2. De-Oiled Lecithin 13.6.3. Sorbitan Esters 13.6.4. Polyglycerol Esters 13.6.5. Stearoyl Lactylates 13.6.6. Others 13.7. Europe Food Emulsifiers Market Value Share Analysis, by Application 13.8. Europe Food Emulsifiers Market Forecast, by Application 13.8.1. Bakery Products 13.8.2. Dairy & Frozen Desserts 13.8.3. Confectionery Products 13.8.4. Convenience Foods 13.8.5. Meat Products 13.8.6. Others 13.9. Europe Food Emulsifiers Market Value Share Analysis, by Function 13.10. Europe Food Emulsifiers Market Forecast, by Function 13.10.1. Emulsification 13.10.2. Starch Complexing 13.10.3. Protein Interaction 13.10.4. Aeration and Stabilization 13.10.5. Crystal Modification 13.10.6. Oil Structuring 13.10.7. Lubrication and Processing Aids 13.11. Europe Food Emulsifiers Market Value Share Analysis, by Country 13.12. Europe Food Emulsifiers Market Forecast, by Country 13.12.1. Germany 13.12.2. U.K. 13.12.3. France 13.12.4. Italy 13.12.5. Spain 13.12.6. Rest of Europe 13.13. Europe Food Emulsifiers Market Analysis, by Country 13.14. Germany Food Emulsifiers Market Forecast, by Source 13.14.1. Plant Source 13.14.2. Animal Source 13.15. Germany Food Emulsifiers Market Forecast, by Type 13.15.1. Mono- & Di-Glycerides and their Derivatives 13.15.2. Lecithin 13.15.2.1. Oiled Lecithin 13.15.2.2. De-Oiled Lecithin 13.15.3. Sorbitan Esters 13.15.4. Polyglycerol Esters 13.15.5. Stearoyl Lactylates 13.15.6. Others 13.16. Germany Food Emulsifiers Market Forecast, by Application 13.16.1. Bakery Products 13.16.2. Dairy & Frozen Desserts 13.16.3. Confectionery Products 13.16.4. Convenience Foods 13.16.5. Meat Products 13.16.6. Others 13.17. Germany Food Emulsifiers Market Forecast, by Function 13.17.1. Emulsification 13.17.2. Starch Complexing 13.17.3. Protein Interaction 13.17.4. Aeration and Stabilization 13.17.5. Crystal Modification 13.17.6. Oil Structuring 13.17.7. Lubrication and Processing Aids 13.18. U.K. Food Emulsifiers Market Forecast, by Source 13.18.1. Plant Source 13.18.2. Animal Source 13.19. U.K. Food Emulsifiers Market Forecast, by Type 13.19.1. Mono- & Di-Glycerides and their Derivatives 13.19.2. Lecithin 13.19.2.1. Oiled Lecithin 13.19.2.2. De-Oiled Lecithin 13.19.3. Sorbitan Esters 13.19.4. Polyglycerol Esters 13.19.5. Stearoyl Lactylates 13.19.6. Others 13.20. U.K. Food Emulsifiers Market Forecast, by Application 13.20.1. Bakery Products 13.20.2. Dairy & Frozen Desserts 13.20.3. Confectionery Products 13.20.4. Convenience Foods 13.20.5. Meat Products 13.20.6. Others 13.21. U.K. Food Emulsifiers Market Forecast, by Function 13.21.1. Emulsification 13.21.2. Starch Complexing 13.21.3. Protein Interaction 13.21.4. Aeration and Stabilization 13.21.5. Crystal Modification 13.21.6. Oil Structuring 13.21.7. Lubrication and Processing Aids 13.22. France Food Emulsifiers Market Forecast, by Source 13.22.1. Plant Source 13.22.2. Animal Source 13.23. France Food Emulsifiers Market Forecast, by Type 13.23.1. Mono- & Di-Glycerides and their Derivatives 13.23.2. Lecithin 13.23.2.1. Oiled Lecithin 13.23.2.2. De-Oiled Lecithin 13.23.3. Sorbitan Esters 13.23.4. Polyglycerol Esters 13.23.5. Stearoyl Lactylates 13.23.6. Others 13.24. France Food Emulsifiers Market Forecast, by Application 13.24.1. Bakery Products 13.24.2. Dairy & Frozen Desserts 13.24.3. Confectionery Products 13.24.4. Convenience Foods 13.24.5. Meat Products 13.24.6. Others 13.25. France Food Emulsifiers Market Forecast, by Function 13.25.1. Emulsification 13.25.2. Starch Complexing 13.25.3. Protein Interaction 13.25.4. Aeration and Stabilization 13.25.5. Crystal Modification 13.25.6. Oil Structuring 13.25.7. Lubrication and Processing Aids 13.26. Italy Food Emulsifiers Market Forecast, by Source 13.26.1. Plant Source 13.26.2. Animal Source 13.27. Italy Food Emulsifiers Market Forecast, by Type 13.27.1. Mono- & Di-Glycerides and their Derivatives 13.27.2. Lecithin 13.27.2.1. Oiled Lecithin 13.27.2.2. De-Oiled Lecithin 13.27.3. Sorbitan Esters 13.27.4. Polyglycerol Esters 13.27.5. Stearoyl Lactylates 13.27.6. Others 13.28. Italy Food Emulsifiers Market Forecast, by Application 13.28.1. Bakery Products 13.28.2. Dairy & Frozen Desserts 13.28.3. Confectionery Products 13.28.4. Convenience Foods 13.28.5. Meat Products 13.28.6. Others 13.29. Italy Food Emulsifiers Market Forecast, by Function 13.29.1. Emulsification 13.29.2. Starch Complexing 13.29.3. Protein Interaction 13.29.4. Aeration and Stabilization 13.29.5. Crystal Modification 13.29.6. Oil Structuring 13.29.7. Lubrication and Processing Aids 13.30. Spain Food Emulsifiers Market Forecast, by Source 13.30.1. Plant Source 13.30.2. Animal Source 13.31. Spain Food Emulsifiers Market Forecast, by Type 13.31.1. Mono- & Di-Glycerides and their Derivatives 13.31.2. Lecithin 13.31.2.1. Oiled Lecithin 13.31.2.2. De-Oiled Lecithin 13.31.3. Sorbitan Esters 13.31.4. Polyglycerol Esters 13.31.5. Stearoyl Lactylates 13.31.6. Others 13.32. Spain Food Emulsifiers Market Forecast, by Application 13.32.1. Bakery Products 13.32.2. Dairy & Frozen Desserts 13.32.3. Confectionery Products 13.32.4. Convenience Foods 13.32.5. Meat Products 13.32.6. Others 13.33. Spain Food Emulsifiers Market Forecast, by Function 13.33.1. Emulsification 13.33.2. Starch Complexing 13.33.3. Protein Interaction 13.33.4. Aeration and Stabilization 13.33.5. Crystal Modification 13.33.6. Oil Structuring 13.33.7. Lubrication and Processing Aids 13.34. Rest of Europe Food Emulsifiers Market Forecast, by Source 13.34.1. Plant Source 13.34.2. Animal Source 13.35. Rest of Europe Food Emulsifiers Market Forecast, by Type 13.35.1. Mono- & Di-Glycerides and their Derivatives 13.35.2. Lecithin 13.35.2.1. Oiled Lecithin 13.35.2.2. De-Oiled Lecithin 13.35.3. Sorbitan Esters 13.35.4. Polyglycerol Esters 13.35.5. Stearoyl Lactylates 13.35.6. Others 13.36. Rest of Europe Food Emulsifiers Market Forecast, by Application 13.36.1. Bakery Products 13.36.2. Dairy & Frozen Desserts 13.36.3. Confectionery Products 13.36.4. Convenience Foods 13.36.5. Meat Products 13.36.6. Others 13.37. Rest Of Europe Food Emulsifiers Market Forecast, by Function 13.37.1. Emulsification 13.37.2. Starch Complexing 13.37.3. Protein Interaction 13.37.4. Aeration and Stabilization 13.37.5. Crystal Modification 13.37.6. Oil Structuring 13.37.7. Lubrication and Processing Aids 13.38. Europe Food Emulsifiers Market Attractiveness Analysis 13.38.1. By Source 13.38.2. By Type 13.38.3. By Application 13.38.4. By Function 13.39. PEST Analysis 13.40. Key Trends 13.41. Key Developments 14. Asia Pacific Food Emulsifiers Market Analysis 14.1. Key Findings 14.2. Asia Pacific Food Emulsifiers Market Overview 14.3. Asia Pacific Food Emulsifiers Market Value Share Analysis, by Source 14.4. Asia Pacific Food Emulsifiers Market Forecast, by Source 14.4.1. Plant Source 14.4.2. Animal Source 14.5. Asia Pacific Food Emulsifiers Market Value Share Analysis, by Type 14.6. Asia Pacific Food Emulsifiers Market Forecast, by Type 14.6.1. Mono- & Di-Glycerides and their Derivatives 14.6.2. Lecithin 14.6.2.1. Oiled Lecithin 14.6.2.2. De-Oiled Lecithin 14.6.3. Sorbitan Esters 14.6.4. Polyglycerol Esters 14.6.5. Stearoyl Lactylates 14.6.6. Others 14.7. Asia Pacific Food Emulsifiers Market Value Share Analysis, by Application 14.8. Asia Pacific Food Emulsifiers Market Forecast, by Application 14.8.1. Bakery Products 14.8.2. Dairy & Frozen Desserts 14.8.3. Confectionery Products 14.8.4. Convenience Foods 14.8.5. Meat Products 14.8.6. Others 14.9. Asia Pacific Food Emulsifiers Market Value Share Analysis, by Function 14.10. Asia Pacific Food Emulsifiers Market Forecast, by Function 14.10.1. Emulsification 14.10.2. Starch Complexing 14.10.3. Protein Interaction 14.10.4. Aeration and Stabilization 14.10.5. Crystal Modification 14.10.6. Oil Structuring 14.10.7. Lubrication and Processing Aids 14.11. Asia Pacific Food Emulsifiers Market Value Share Analysis, by Country 14.12. Asia Pacific Food Emulsifiers Market Forecast, by Country 14.12.1. China 14.12.2. India 14.12.3. Japan 14.12.4. ASEAN 14.12.5. Rest of Asia Pacific 14.13. Asia Pacific Food Emulsifiers Market Analysis, by Country 14.14. China Food Emulsifiers Market Forecast, by Source 14.14.1. Plant Source 14.14.2. Animal Source 14.15. China Food Emulsifiers Market Forecast, by Type 14.15.1. Mono- & Di-Glycerides and their Derivatives 14.15.2. Lecithin 14.15.2.1. Oiled Lecithin 14.15.2.2. De-Oiled Lecithin 14.15.3. Sorbitan Esters 14.15.4. Polyglycerol Esters 14.15.5. Stearoyl Lactylates 14.15.6. Others 14.16. China Food Emulsifiers Market Forecast, by Application 14.16.1. Bakery Products 14.16.2. Dairy & Frozen Desserts 14.16.3. Confectionery Products 14.16.4. Convenience Foods 14.16.5. Meat Products 14.16.6. Others 14.17. China Food Emulsifiers Market Forecast, by Function 14.17.1. Emulsification 14.17.2. Starch Complexing 14.17.3. Protein Interaction 14.17.4. Aeration and Stabilization 14.17.5. Crystal Modification 14.17.6. Oil Structuring 14.17.7. Lubrication and Processing Aids 14.18. India Food Emulsifiers Market Forecast, by Source 14.18.1. Plant Source 14.18.2. Animal Source 14.19. India Food Emulsifiers Market Forecast, by Type 14.19.1. Mono- & Di-Glycerides and their Derivatives 14.19.2. Lecithin 14.19.2.1. Oiled Lecithin 14.19.2.2. De-Oiled Lecithin 14.19.3. Sorbitan Esters 14.19.4. Polyglycerol Esters 14.19.5. Stearoyl Lactylates 14.19.6. Others 14.20. India Food Emulsifiers Market Forecast, by Application 14.20.1. Bakery Products 14.20.2. Dairy & Frozen Desserts 14.20.3. Confectionery Products 14.20.4. Convenience Foods 14.20.5. Meat Products 14.20.6. Others 14.21. India Food Emulsifiers Market Forecast, by Function 14.21.1. Emulsification 14.21.2. Starch Complexing 14.21.3. Protein Interaction 14.21.4. Aeration and Stabilization 14.21.5. Crystal Modification 14.21.6. Oil Structuring 14.21.7. Lubrication and Processing Aids 14.22. Japan Food Emulsifiers Market Forecast, by Source 14.22.1. Plant Source 14.22.2. Animal Source 14.23. Japan Food Emulsifiers Market Forecast, by Type 14.23.1. Mono- & Di-Glycerides and their Derivatives 14.23.2. Lecithin 14.23.2.1. Oiled Lecithin 14.23.2.2. De-Oiled Lecithin 14.23.3. Sorbitan Esters 14.23.4. Polyglycerol Esters 14.23.5. Stearoyl Lactylates 14.23.6. Others 14.24. Japan Food Emulsifiers Market Forecast, by Application 14.24.1. Bakery Products 14.24.2. Dairy & Frozen Desserts 14.24.3. Confectionery Products 14.24.4. Convenience Foods 14.24.5. Meat Products 14.24.6. Others 14.25. Japan Food Emulsifiers Market Forecast, by Function 14.25.1. Emulsification 14.25.2. Starch Complexing 14.25.3. Protein Interaction 14.25.4. Aeration and Stabilization 14.25.5. Crystal Modification 14.25.6. Oil Structuring 14.25.7. Lubrication and Processing Aids 14.26. ASEAN Food Emulsifiers Market Forecast, by Source 14.26.1. Plant Source 14.26.2. Animal Source 14.27. ASEAN Food Emulsifiers Market Forecast, by Type 14.27.1. Mono- & Di-Glycerides and their Derivatives 14.27.2. Lecithin 14.27.2.1. Oiled Lecithin 14.27.2.2. De-Oiled Lecithin 14.27.3. Sorbitan Esters 14.27.4. Polyglycerol Esters 14.27.5. Stearoyl Lactylates 14.27.6. Others 14.28. ASEAN Food Emulsifiers Market Forecast, by Application 14.28.1. Bakery Products 14.28.2. Dairy & Frozen Desserts 14.28.3. Confectionery Products 14.28.4. Convenience Foods 14.28.5. Meat Products 14.28.6. Others 14.29. ASEAN Food Emulsifiers Market Forecast, by Function 14.29.1. Emulsification 14.29.2. Starch Complexing 14.29.3. Protein Interaction 14.29.4. Aeration and Stabilization 14.29.5. Crystal Modification 14.29.6. Oil Structuring 14.29.7. Lubrication and Processing Aids 14.30. Rest of Asia Pacific Food Emulsifiers Market Forecast, by Source 14.30.1. Plant Source 14.30.2. Animal Source 14.31. Rest of Asia Pacific Food Emulsifiers Market Forecast, by Type 14.31.1. Mono- & Di-Glycerides and their Derivatives 14.31.2. Lecithin 14.31.2.1. Oiled Lecithin 14.31.2.2. De-Oiled Lecithin 14.31.3. Sorbitan Esters 14.31.4. Polyglycerol Esters 14.31.5. Stearoyl Lactylates 14.31.6. Others 14.32. Rest of Asia Pacific Food Emulsifiers Market Forecast, by Application 14.32.1. Bakery Products 14.32.2. Dairy & Frozen Desserts 14.32.3. Confectionery Products 14.32.4. Convenience Foods 14.32.5. Meat Products 14.32.6. Others 14.33. Rest of Asia Pacific Food Emulsifiers Market Forecast, by Function 14.33.1. Emulsification 14.33.2. Starch Complexing 14.33.3. Protein Interaction 14.33.4. Aeration and Stabilization 14.33.5. Crystal Modification 14.33.6. Oil Structuring 14.33.7. Lubrication and Processing Aids 14.34. Asia Pacific Food Emulsifiers Market Attractiveness Analysis 14.34.1. By Source 14.34.2. By Type 14.34.3. By Application 14.34.4. By Function 14.35. PEST Analysis 14.36. Key Trends 14.37. Key Developments 15. Middle East & Africa Food Emulsifiers Market Analysis 15.1. Key Findings 15.2. Middle East & Africa Food Emulsifiers Market Overview 15.3. Middle East & Africa Food Emulsifiers Market Value Share Analysis, by Source 15.4. Middle East & Africa Food Emulsifiers Market Forecast, by Source 15.4.1. Plant Source 15.4.2. Animal Source 15.5. Middle East & Africa Food Emulsifiers Market Value Share Analysis, by Type 15.6. Middle East & Africa Food Emulsifiers Market Forecast, by Type 15.6.1. Mono- & Di-Glycerides and their Derivatives 15.6.2. Lecithin 15.6.2.1. Oiled Lecithin 15.6.2.2. De-Oiled Lecithin 15.6.3. Sorbitan Esters 15.6.4. Polyglycerol Esters 15.6.5. Stearoyl Lactylates 15.6.6. Others 15.7. Middle East & Africa Food Emulsifiers Market Value Share Analysis, by Application 15.8. Middle East & Africa Food Emulsifiers Market Forecast, by Application 15.8.1. Bakery Products 15.8.2. Dairy & Frozen Desserts 15.8.3. Confectionery Products 15.8.4. Convenience Foods 15.8.5. Meat Products 15.8.6. Others 15.9. Middle East & Africa Food Emulsifiers Market Value Share Analysis, by Function 15.10. Middle East & Africa Food Emulsifiers Market Forecast, by Function 15.10.1. Emulsification 15.10.2. Starch Complexing 15.10.3. Protein Interaction 15.10.4. Aeration and Stabilization 15.10.5. Crystal Modification 15.10.6. Oil Structuring 15.10.7. Lubrication and Processing Aids 15.11. Middle East & Africa Food Emulsifiers Market Value Share Analysis, by Country 15.12. Middle East & Africa Food Emulsifiers Market Forecast, by Country 15.12.1. GCC 15.12.2. South Africa 15.12.3. Rest of Middle East & Africa 15.13. Middle East & Africa Food Emulsifiers Market Analysis, by Country 15.14. GCC Food Emulsifiers Market Forecast, by Source 15.14.1. Plant Source 15.14.2. Animal Source 15.15. GCC Food Emulsifiers Market Forecast, by Type 15.15.1. Mono- & Di-Glycerides and their Derivatives 15.15.2. Lecithin 15.15.2.1. Oiled Lecithin 15.15.2.2. De-Oiled Lecithin 15.15.3. Sorbitan Esters 15.15.4. Polyglycerol Esters 15.15.5. Stearoyl Lactylates 15.15.6. Others 15.16. GCC Food Emulsifiers Market Forecast, by Application 15.16.1. Bakery Products 15.16.2. Dairy & Frozen Desserts 15.16.3. Confectionery Products 15.16.4. Convenience Foods 15.16.5. Meat Products 15.16.6. Others 15.17. GCC Food Emulsifiers Market Forecast, by Function 15.17.1. Emulsification 15.17.2. Starch Complexing 15.17.3. Protein Interaction 15.17.4. Aeration and Stabilization 15.17.5. Crystal Modification 15.17.6. Oil Structuring 15.17.7. Lubrication and Processing Aids 15.18. South Africa Food Emulsifiers Market Forecast, by Source 15.18.1. Plant Source 15.18.2. Animal Source 15.19. South Africa Food Emulsifiers Market Forecast, by Type 15.19.1. Mono- & Di-Glycerides and their Derivatives 15.19.2. Lecithin 15.19.2.1. Oiled Lecithin 15.19.2.2. De-Oiled Lecithin 15.19.3. Sorbitan Esters 15.19.4. Polyglycerol Esters 15.19.5. Stearoyl Lactylates 15.19.6. Others 15.20. South Africa Food Emulsifiers Market Forecast, by Application 15.20.1. Bakery Products 15.20.2. Dairy & Frozen Desserts 15.20.3. Confectionery Products 15.20.4. Convenience Foods 15.20.5. Meat Products 15.20.6. Others 15.21. South Africa Food Emulsifiers Market Forecast, by Function 15.21.1. Emulsification 15.21.2. Starch Complexing 15.21.3. Protein Interaction 15.21.4. Aeration and Stabilization 15.21.5. Crystal Modification 15.21.6. Oil Structuring 15.21.7. Lubrication and Processing Aids 15.22. Rest of Middle East & Africa Food Emulsifiers Market Forecast, by Source 15.22.1. Plant Source 15.22.2. Animal Source 15.23. Rest of Middle East & Africa Food Emulsifiers Market Forecast, by Type 15.23.1. Mono- & Di-Glycerides and their Derivatives 15.23.2. Lecithin 15.23.2.1. Oiled Lecithin 15.23.2.2. De-Oiled Lecithin 15.23.3. Sorbitan Esters 15.23.4. Polyglycerol Esters 15.23.5. Stearoyl Lactylates 15.23.6. Others 15.24. Rest of Middle East & Africa Food Emulsifiers Market Forecast, by Application 15.24.1. Bakery Products 15.24.2. Dairy & Frozen Desserts 15.24.3. Confectionery Products 15.24.4. Convenience Foods 15.24.5. Meat Products 15.24.6. Others 15.25. Rest of Middle East & Africa Food Emulsifiers Market Forecast, by Function 15.25.1. Emulsification 15.25.2. Starch Complexing 15.25.3. Protein Interaction 15.25.4. Aeration and Stabilization 15.25.5. Crystal Modification 15.25.6. Oil Structuring 15.25.7. Lubrication and Processing Aids 15.26. Middle East & Africa Food Emulsifiers Market Attractiveness Analysis 15.26.1. By Source 15.26.2. By Type 15.26.3. By Application 15.26.4. By Function 15.27. PEST Analysis 15.28. Key Trends 15.29. Key Developments 16. South America Food Emulsifiers Market Analysis 16.1. Key Findings 16.2. South America Food Emulsifiers Market Overview 16.3. South America Food Emulsifiers Market Value Share Analysis, by Source 16.4. South America Food Emulsifiers Market Forecast, by Source 16.4.1. Plant Source 16.4.2. Animal Source 16.5. South America Food Emulsifiers Market Value Share Analysis, by Type 16.6. South America Food Emulsifiers Market Forecast, by Type 16.6.1. Mono- & Di-Glycerides and their Derivatives 16.6.2. Lecithin 16.6.2.1. Oiled Lecithin 16.6.2.2. De-Oiled Lecithin 16.6.3. Sorbitan Esters 16.6.4. Polyglycerol Esters 16.6.5. Stearoyl Lactylates 16.6.6. Others 16.7. South America Food Emulsifiers Market Value Share Analysis, by Application 16.8. South America Food Emulsifiers Market Forecast, by Application 16.8.1. Bakery Products 16.8.2. Dairy & Frozen Desserts 16.8.3. Confectionery Products 16.8.4. Convenience Foods 16.8.5. Meat Products 16.8.6. Others 16.9. South America Food Emulsifiers Market Value Share Analysis, by Function 16.10. South America Food Emulsifiers Market Forecast, by Function 16.10.1. Emulsification 16.10.2. Starch Complexing 16.10.3. Protein Interaction 16.10.4. Aeration and Stabilization 16.10.5. Crystal Modification 16.10.6. Oil Structuring 16.10.7. Lubrication and Processing Aids 16.11. South America Food Emulsifiers Market Value Share Analysis, by Country 16.12. South America Food Emulsifiers Market Forecast, by Country 16.12.1. Brazil 16.12.2. Mexico 16.12.3. Rest of South America 16.13. South America Food Emulsifiers Market Analysis, by Country 16.14. Brazil Food Emulsifiers Market Forecast, by Source 16.14.1. Plant Source 16.14.2. Animal Source 16.15. Brazil Food Emulsifiers Market Forecast, by Type 16.15.1. Mono- & Di-Glycerides and their Derivatives 16.15.2. Lecithin 16.15.2.1. Oiled Lecithin 16.15.2.2. De-Oiled Lecithin 16.15.3. Sorbitan Esters 16.15.4. Polyglycerol Esters 16.15.5. Stearoyl Lactylates 16.15.6. Others 16.16. Brazil Food Emulsifiers Market Forecast, by Application 16.16.1. Bakery Products 16.16.2. Dairy & Frozen Desserts 16.16.3. Confectionery Products 16.16.4. Convenience Foods 16.16.5. Meat Products 16.16.6. Others 16.17. Brazil Food Emulsifiers Market Forecast, by Function 16.17.1. Emulsification 16.17.2. Starch Complexing 16.17.3. Protein Interaction 16.17.4. Aeration and Stabilization 16.17.5. Crystal Modification 16.17.6. Oil Structuring 16.17.7. Lubrication and Processing Aids 16.18. Mexico Food Emulsifiers Market Forecast, by Source 16.18.1. Plant Source 16.18.2. Animal Source 16.19. Mexico Food Emulsifiers Market Forecast, by Type 16.19.1. Mono- & Di-Glycerides and their Derivatives 16.19.2. Lecithin 16.19.2.1. Oiled Lecithin 16.19.2.2. De-Oiled Lecithin 16.19.3. Sorbitan Esters 16.19.4. Polyglycerol Esters 16.19.5. Stearoyl Lactylates 16.19.6. Others 16.20. Mexico Food Emulsifiers Market Forecast, by Application 16.20.1. Bakery Products 16.20.2. Dairy & Frozen Desserts 16.20.3. Confectionery Products 16.20.4. Convenience Foods 16.20.5. Meat Products 16.20.6. Others 16.21. Mexico Food Emulsifiers Market Forecast, by Function 16.21.1. Emulsification 16.21.2. Starch Complexing 16.21.3. Protein Interaction 16.21.4. Aeration and Stabilization 16.21.5. Crystal Modification 16.21.6. Oil Structuring 16.21.7. Lubrication and Processing Aids 16.22. Rest of South America Food Emulsifiers Market Forecast, by Source 16.22.1. Plant Source 16.22.2. Animal Source 16.23. Rest of South America Food Emulsifiers Market Forecast, by Type 16.23.1. Mono- & Di-Glycerides and their Derivatives 16.23.2. Lecithin 16.23.2.1. Oiled Lecithin 16.23.2.2. De-Oiled Lecithin 16.23.3. Sorbitan Esters 16.23.4. Polyglycerol Esters 16.23.5. Stearoyl Lactylates 16.23.6. Others 16.24. Rest of South America Food Emulsifiers Market Forecast, by Application 16.24.1. Bakery Products 16.24.2. Dairy & Frozen Desserts 16.24.3. Confectionery Products 16.24.4. Convenience Foods 16.24.5. Meat Products 16.24.6. Others 16.25. Rest of South America Food Emulsifiers Market Forecast, by Function 16.25.1. Emulsification 16.25.2. Starch Complexing 16.25.3. Protein Interaction 16.25.4. Aeration and Stabilization 16.25.5. Crystal Modification 16.25.6. Oil Structuring 16.25.7. Lubrication and Processing Aids 16.26. South America Food Emulsifiers Market Attractiveness Analysis 16.26.1. By Source 16.26.2. By Type 16.26.3. By Application 16.26.4. By Function 16.27. PEST Analysis 16.28. Key Trends 16.29. Key Developments 17. Company Profiles 17.1. Market Share Analysis, by Company 17.2. Competition Matrix 17.2.1. Competitive Benchmarking of key players by price, presence, market share, Applications and R&D investment 17.2.2. New Product Launches and Product Enhancements 17.2.3. Market Consolidation 17.2.3.1. M&A by Regions, Investment and Applications 17.2.3.2. M&A Key Players, Forward Integration and Backward Integration 17.3. Company Profiles: Key Players 17.3.1. Archer Daniels Midland Company 17.3.1.1. Company Overview 17.3.1.2. Financial Overview 17.3.1.3. Product Portfolio 17.3.1.4. Business Strategy 17.3.1.5. Recent Developments 17.3.1.6. Manufacturing Footprint 17.3.2. Cargill 17.3.3. Dowdupont 17.3.4. Ingredion Incorporated 17.3.5. Kerry Group Plc 17.3.6. Corbion N.V. 17.3.7. Beldem S.A. 17.3.8. Lonza Group Ltd. 17.3.9. Palsgaard A/S 17.3.10. Riken Vitamin Co. Ltd 17.3.11. Tate & Lyle Plc 17.3.12. Stepan Company 17.3.13. Solvay S.A 17.3.14. Adani Wilmar Ltd. 17.3.14. FOOD BASICS BV 18. Primary Key Insights