Plant-based Food Emulsifiers Market – Size, Share, Outlook, and Forecast till 2026

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Worldwide Market Reports added Latest Research Report titled “Global Plant-based Food Emulsifiers Market by Manufacturers, Regions, Product Type and Application, Forecast up to 2026” to its Large Report database.

Food emulsifier, also known as an emulgent, is a surface-active agent that plays the role of an effective boundary between two immiscible liquids such as oil and water, further allowing producing a stable emulsion. Application of emulsifiers to any solution or food helps reduce stickiness, control crystallization, and prevent separation.

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Synthetic and plant-based emulsifiers are widely used across the food and beverages industry. However, synthetic ones have shown adverse health effects over the recent past. For instance, a follow-up study at Georgia State University, noted that changes in gut bacteria from emulsifiers could trigger bowel cancer. Negative side effects of synthetic emulsifiers is thus, boosting growth of the plant-based food emulsifiers market size.

Furthermore, increasing number of people are adopting veganism, and almost 1 in 20 people in the U.S. claim to be the same. The number of vegans recorded in the U.K. have increased to over 350%. Thus, the growing inclination towards plant-based products, in turn, is fueling the demand for plant-based food emulsifiers market.

This growing trend of vegetarianism and veganism in turn, is influencing various market players to adopt plant-based ingredients. Various products such as low-fat spreads, ice creams, margarine, salad dressings, and other creamy sauces are kept in stable emulsions with the addition of emulsifiers. Plant-based emulsifiers are also widely used as an additive in other food products such as peanut butter and chocolate.

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The growing demand for bakery products globally, is fueling demand for emulsifiers. In the bakery industry, emulsifiers are applied to bakery mixtures to enhance the structure of baked goods by increasing whip-ability of batters, conditioning of dough, and helping foods such as pasta be more resistant to overcooking. This in turn, is expected to boost growth of the plant-based food emulsifiers market.

Commonly used plant-based emulsifiers include mustard, soy and egg lecithin, mono- and diglycerides, polysorbates, carrageenan, guar gum, and canola oil. Animal-derived emulsifiers are used in food such as mayonnaise and hollandaise sauce, one of the most effective among such emulsifiers includes lecithin in egg yolks.

Stringent regulations regarding emulsifiers used in food from regulatory bodies such as FDA, pose as a major factor hampering growth of the plant-based emulsifiers market.

FIE—an international governing body of Olympic fencing, which conducted an event in 2017 in Frankfurt, Germany—witnessed the presence of major companies and launch of new plant-based emulsifiers. For instance, Sweden’s AAK, exhibited its line of non-dairy ice creams. While Roquette, a French-based company exhibited indulgent muffins based on pea protein, and added more exciting products to the line-up.

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