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Food Emulsifier Markets in the United States Witness High Degree of Consolidation

Posted on: Wednesday, 21 February 2007, 09:00 CST

Research and Markets (http://www.researchandmarkets.com/reports/c50810) has announced the addition of Frost & Sullivan's new report: Strategic Analysis of U.S. Food Emulsifiers Markets to their offering.

This research service titled U.S. Food Emulsifier Markets provides an overview of food emulsifiers along with their different applications such as in baked foods, confectionery, dairy products, margarine, and shortening. The study also provides forecasts, market drivers, restraints, and challenges faced by emulsifier manufacturers.

Market Overview

Food Emulsifier Markets in the United States Witness High Degree of Consolidation

Due to the strong domination of global manufacturers, participants in the markets for food emulsifiers are increasingly focusing on establishing a global presence. This has proved tough for certain food emulsifier enterprises due to the pricing pressures exerted by established manufacturers. Of the 40 emulsifier units established across the world, 25 are located in the United States. However, with growing consolidation in the food ingredient industry, the number of participants in the U.S. emulsifier markets is declining. In this scenario, companies need to tackle issues such as shortage of non-genetically modified emulsifiers and competition from the trans fat market. To stay ahead of such competition, U.S. emulsifier manufacturers need to expand their product portfolio into diverse applications, while simultaneously developing novel products.

Encouragingly, food emulsifiers, owing to their functional potential, form an indispensable part of food products such as chilled dairy products, high-priced breads, as well as low-fat spreads that demand organoleptic superiority, stability, improvement in volume, and a longer shelf life. Further, the application of modern food processing techniques is driving the expansion of food production and new product development in diverse segments such as dairy, bakery, confectionery, processed foods, fats, as well as oils, and this is likely to eventually fuel the growth of the U.S. food emulsifiers markets. This trend is likely to continue from 2006-2012.

Increasing Preference for Low-fat Food Kindles Growth of Food Emulsifiers

The rising consumer demand for low-fat foods has compelled manufacturers to opt for emulsifiers to reduce cholesterol levels as well as tackle health issues such as obesity and heart diseases, notes the analyst. Emulsifiers derived from fat sources have similar functional properties found in fats such as mouth feel, texture, and flavor, but do not add harmful calories. Emulsifiers have allowed food manufacturers to produce low-fat spread with 10.0 to 40.0 percent fat against the standard proportion of 40.0 to 60.0 percent fat in other foods. Further, emulsifiers help in overcoming concerns pertaining to stability, viscosity, and organoleptic properties encountered with the reduction of fat content.

For more information visit http://www.researchandmarkets.com/reports/c50810

Source: Business Wire

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