The French food emulsifiers market size is estimated to register a substantial CAGR during the forecast period, 2021–2028. The growth of the market is attributed to increase in consumption of processed foods owing to the rising disposable income and the increasing end-user applications of food emulsifiers.
Emulsifier used in food refers to as emulgents. Among several emulsifiers, an egg is one of most frequently used emulsifiers. Emulsifiers are providing enormous applications in chocolate confectionery products providing various advantages during storage and processing. The chief emulsifiers used in chocolate are lecithin and PGPR. However, new emulsifiers are also being introduced to enable oil and water to be combined in a stable state for a long period of time.
The Covid-19 pandemic had a positive impact on the food emulsifiers market. The pandemic has leaded manufacturers to look for high quality products and ingredients for the consumers. Consumers are ready to pay a higher amount given the high quality of the product. This has lead in manufacturers to focus more on maintaining a strong relationship with the value chain stakeholders.
Market Trends, Drivers, Restraints, and Opportunities
- Increasing number of functional properties of food enzymes, including moisture absorption functionality, which help food products in maintaining their organoleptic properties and enhance their shelf-life in food manufacturing and processing are expected to drive the market.
- Rising versatility of food emulsifiers is anticipated to propel the food emulsifiers market.
- Growing applications of food emulsifiers in various food industries, such as dairy products, bakery, seasoning and condiments, soups and sauces, and others are estimated to fuel the market during the forecast period.
- Growing demand for convenience food is likely to spur the market growth in coming years.
- Increasing health hazards and side effects associated with synthetic food emulsifiers are projected to impede the market growth.
- R&D investment and technological advancement in food emulsifiers market are expected to offer lucrative opportunities for the market players.
Scope of the Report
The report on the France food emulsifiers market includes an assessment of the market, trends, segments, and regional markets. Overview and dynamics have also been included in the report.
Attributes
|
Details
|
Report Title
|
France Food Emulsifier Market –Industry Analysis, Growth, Share, Size, Trends, and Forecast
|
Base Year
|
2020
|
Historic Data
|
2018–2019
|
Forecast Period
|
2021–2028
|
Segmentation
|
Type (Natural Emulsifiers, Synthetic Emulsifiers, and Others) and Application (Meat Products, Dairy and Frozen, Beverages, and Confectionary)
|
Report Coverage
|
Company Share, Market Analysis and Size, Competitive Landscape, Growth Factors, and Trends, and Revenue Forecast
|
Key Players Covered in the Report
|
Cargill, Incorporated, Caldic B.V. (Arlès Agroalimentaire), Henry Franc SAS, Novastell and Stearinerie Dubois.
|
Market Segment insights
The natural emulsifiers segment is projected to constitute a large market share
Based on type, the food emulsifiers market is segregated into natural emulsifiers, synthetic emulsifiers, and others. The natural emulsifiers segment is expected to account for a key share of the market during the forecast period owing to growing awareness of several health hazards and side effects associated with synthetic food emulsifiers and the rapid demand and preference of natural emulsifiers in the market.
The beverages segment is expected to register a substantial CAGR
Based on applications, the food emulsifiers market is divided into meat products, dairy and frozen, beverages, and confectionary. The beverages segment accounts for a key share of the market and is estimated to propel even further over the forecast period owing to its applications such as starch complexing, protein strengthening, and aeration. Furthermore, absence of emulsifiers in baked products can make them dry, stale, tough, and tasteless. Additionally, the increasing demand for gluten-free products across the region, owing to the prevailing dietary problems, is leading to the shift from emulsifiers toward gluten-free bakery products.
Segments
Segments Covered in the Report
The France food emulsifiers market has been segmented on the basis of:-
Type
- Natural Emulsifiers
- Synthetic Emulsifiers
- Others
Application
- Meat Products
- Dairy and Frozen
- Beverages
- Confectionary
Key Companies
- Cargill, Incorporated
- Caldic B.V. (Arlès Agroalimentaire)
- Henry Franc SAS
- Novastell
- Stearinerie Dubois
Competitive Landscape
Key players competing in the France food emulsifiers market include Cargill, Incorporated, Caldic B.V. (Arlès Agroalimentaire), Henry Franc SAS, Novastell and Stearinerie Dubois.
Some of these players are using several market strategies such as mergers, acquisitions, partnerships, collaborations, capacity expansion, and product launches to enhance their market shares.
