Plant-sourced Food Emulsifiers Market Share, Outlook, and Opportunity Analysis, 2018-2026

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Plant-sourced Food Emulsifiers Market Share, Outlook, and Opportunity Analysis, 2018-2026

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Title: Plant-sourced Food Emulsifiers Market Share, Outlook, and Opportunity Analysis, 2018-2026


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Plant-sourced Food Emulsifiers Market - Global
Industry Insight, Trends, Outlook, and
Opportunity Analysis 2018-2026

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REPORT DESCRIPTION
Plant-sourced Food Emulsifiers Market Overview
Food emulsifier forms a boundary between
immiscible liquids such as water and oil, and
creates stable emulsion. Ice-cream, margarine,
salad dressings, bread, and desserts are some
common examples of food that contain emulsifiers.
Food emulsifiers can control crystallization,
reduce stickiness and prevent separation of an
ingredients. These properties and adverse health
effects of synthetic food emulsifiers have led to
an increasing demand for plant-sourced food
emulsifiers in food and beverages industry.
According to the European Union, brominated
vegetable oil (BVO), one of the food additives
that act as an emulsifier, is banned in Europe,
as it can cause damage to the nervous system,
skin cancer, and other problems related to memory
loss. Drivers and Restraints Increasing number
of people adopting veganism is propelling growth
of plant-sourced food emulsifiers market.
According to the Vegetarian Society, a British
registered charity that promotes vegetarianism in
U.K., the number of vegetarians increased from
around 5 of the population to around 10 in
2015. This increasing trend of veganism and
vegetarianism is influencing most of the
manufacturers to adopt plant-sourced food
emulsifiers. For instance, in May 2017, Hydrosol
GmbH Co. KG launched a vegan emulsifier
stabilizer, HydroTop, which is produced with a
blend of hydrocolloids derived from cellulose and
vegetable-based fiber with high water binding
capacity.
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REPORT DESCRIPTION
  • Plant-sourced Food Emulsifiers Market Taxonomy
  • On the basis of product type, the plant-sourced
    food emulsifiers market is segmented into
  • Mono- and Diglycerides Its Derivatives
  • Sorbitan Esters
  • Lecithin
  • Polyglycerol Esters
  • Stearoyl Lactylates
  • On the basis of application, the plant-sourced
    food emulsifiers market is segmented into
  • Confectionery
  • Bakery products
  • Dairy products
  • Meat products
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    5


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REPORT DESCRIPTION
Plant-sourced Food Emulsifiers Market Regional
Insights North America is projected to witness
significant growth in the global plant-sourced
food emulsifiers market over the forecast period.
This is attributed to increasing disposable
income and increasing demand for food emulsifiers
in variety of dishes. According to the World Bank
Group, the GDP per capita in the U.S. was US
56,469 in 2015 and increased up to US 57,638.16
in 2016. Furthermore, large number of key players
are focusing on expanding their presence in this
region, owing to high consumer base. For
instance, companies are focusing on new product
launches, in order to expand their product
portfolio in the region. For instance, in
December 2016, Cargill Inc., launched three
plant-based lecithin, which includes sunflower,
soy, and canola in the U.S. and Canada that can
be used in a wide variety of food applications
such as bakery, convenience foods, chocolates,
and confectionery. Asia Pacific is expected to
be the fastest growing region in the global
plant-sourced food emulsifiers market over the
forecast period. This is owing to the rapidly
increasing number of processed food industries
and shifting consumer preference towards
plant-based food. According to the India Brand
Equity Foundation (IBEF), in 2016, the food
processing industry in India was ranked fifth in
terms of consumption, production, and exports,
and increased at a CAGR of 11.74 during
2011-2016. To Get Discount on this Report
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uest-discount/1795
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