Expansion of Processed Food Production Paves the Way for the Growth of Food Emulsifiers in China
Posted on: Friday, 30 March 2007, 09:00 CDT
PALO ALTO, Calif., March 28 /PRNewswire/ -- The food emulsifier market in China is witnessing sizeable growth through the increase in production of processed foods and new product development in all segments, including dairy, bakery, confectionery, meat products, and oils.
New analysis from Frost & Sullivan (http://www.foodandbeverage.frost.com/), Strategic Analysis of Chinese Food Emulsifiers Markets, reveals that the market earned revenues of $68.8 million in 2006 and is likely to grow at the rate of 14.8 percent during the forecast period to reach $181.1 million in 2013.
If you are interested in a virtual brochure, which provides manufacturers, end users, and other industry participants with an overview of the Strategic Analysis of Chinese Food Emulsifiers Markets, send an e-mail to Danielle White, Corporate Communications, at dwhite@frost.com with your full name, company name, title, telephone number, fax number, and e-mail address. Upon receipt of the above information, an overview will be sent to you by e-mail.
The growing consumer demand for low-fat foods propels food manufacturers to use emulsifiers as substitutes, as they aid to overcome problems of stability, viscosity, and organoleptic qualities encountered by the reduction of fat.
"Emulsifiers derived from fat sources mimic fat in almost all functional properties, thereby providing the same advantage to food with regard to mouth feel, texture, and flavor, without adding harmful calories," notes Frost & Sullivan Research Analyst Lief Chiang. "Hence, emulsifiers, owing to their functional potential, have become an indispensable component of many processed food products such as liquid milk, ice creams, bread, biscuit, and chocolate."
In most cases, using a single food emulsifier does not produce the best emulsification effect. Instead, combining various emulsifiers based on scientific formula strengthens the emulsification effect to by providing the best effect of each emulsifier. Special food emulsifiers, scientifically formulated by various emulsifiers and thickeners, not only improve product quality but also facilitate end-user usage.
Emulsifier suppliers are focusing on product development, as food manufacturers increasingly demand for value-added ingredients, which are multifunctional. Ongoing technological innovation can help food emulsifier manufacturers take the lead in steering market growth.
"However, technological developments in the enzyme industry, leveraging advances in biotechnology and genetic engineering, have led to the extension of enzyme applications in the food processing industry," observes Chiang. "As enzymes offer various benefits including technological and cost advantages, they are slowly replacing emulsifiers in segments such as bakery and dairy."
Increasing the product portfolio will enable existing manufacturers to penetrate different applications. Manufacturers need to improve the delivery systems and invest in enzymes for emulsifier blends to gain a competitive edge.
It is important for emulsifier manufacturers to provide good services and technological support to the end users. Working closely with food manufacturers can enable them understand the different trends in the food industry. This can lead to more consumer-oriented food additives and can greatly increase their chances of success.
Strategic Analysis of Chinese Food Emulsifiers Markets is part of the Food and Beverage Ingredients subscription, which includes the following research services: European food emulsifiers markets and strategic analysis of U.S. food emulsifier markets. All research services included in subscriptions provide detailed market opportunities and industry trends evaluated following extensive interviews with market participants. Interviews with the press are available.
Frost & Sullivan, a global growth consulting company, has been partnering with clients to support the development of innovative strategies for more than 40 years. The company's industry expertise integrates growth consulting, growth partnership service, and corporate management training to identify and develop opportunities. Frost & Sullivan serves an extensive clientele that includes Global 1000 companies, emerging companies, and the investment community by providing comprehensive industry coverage that reflects a unique global perspective, and combines ongoing analysis of markets, technologies, econometrics, and demographics. For more information, visit http://www.frost.com/.
Strategic Analysis of Chinese Food Emulsifiers Markets P070 Contact: Danielle White Corporate Communications - Global P: 210.247.2403 F: 210.348.1003 E: dwhite@frost.com Janina Hillgrub Corporate Communications - Europe P: +49 (0) 69 77 0 33 11 F: +49 (0) 69 23 45 66 E: janina.hillgrub@frost.com Donna Jeremiah Corporate Communications - Southeast Asia & ANZ P: +603 6304 5832 F: +603 6201 7402 E: djeremiah@frost.com Shwetha Thomas Corporate Communications - South Asia, Middle East P: +91 22 4001 3429 F: +91 22 2832 4713 E: sthomas@frost.com Jorgelina Pecina Corporate Communications - Latin America P: 54-11 4777-9951 F: 54-11 4777-0071 E: jorgelina.pecina@frost.com http://www.frost.com/
Frost & Sullivan
CONTACT: Danielle White, Corporate Communications - Global,+1-210-247-2403, fax, +1-210-348-1003, dwhite@frost.com, or Janina Hillgrub,Corporate Communications - Europe, +49-0-69-77-0-33-11, fax,+49-0-69-23-45-66, janina.hillgrub@frost.com, or Donna Jeremiah, CorporateCommunications - Southeast Asia & ANZ, +603-6304-5832, fax, +603-6201-7402,djeremiah@frost.com, or Shwetha Thomas, Corporate Communications - South Asia,Middle East, +91-22-4001-3429, fax, +91-22-2832-4713, sthomas@frost.com, orJorgelina Pecina, Corporate Communications - Latin America, +54-11-4777-9951,fax, +54-11-4777-0071, jorgelina.pecina@frost.com, all of Frost & Sullivan
Web site: http://www.frost.com/http://www.foodandbeverage.frost.com/
Source: PRNewswire
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