The global egg emulsifier market is expected to reach a market valuation of USD 216.2 Million by 2022, with sales growing at a CAGR of 6.5% over the assessment period.
| Attributes | Key Statistics |
|---|---|
| Egg Emulsifiers Market Estimated Size (2022) | USD 216.2 Million |
| Projected Market Valuation (2032) | USD 406.2 Million |
| Value-based CAGR (2022 to 2032) | 6.5% |
| Top 3 Countries Marketing Share | 24.8% |
Egg emulsifiers serve as a bridge between opposing food components such as water and oil. Various food preparations frequently have incompatible natural food components that must be combined into a uniform stable blend. On the back of these factors, sales of egg emulsifies are expected to increase at a considerable pace.
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Demand for egg emulsifiers is forecast to increase at a 6.5% CAGR over the assessment period, in comparison to the 5.0% CAGR registered between 2017 to 2021.
An emulsion is a temporary mixture that is stable and comprises immiscible fluids such as water and oil, created by finely separating into extremely small droplets. While mayonnaise is the most well-known application, the emulsifying ability of egg yolks, whole eggs, and egg whites is useful in baking a variety of products. The lack of eggs in certain formulations, for instance, mayonnaise, can have an impact on the stability of the emulsion and the appearance of the final product.
In comparison to other industries such as personal care and pharmaceuticals, egg emulsifiers are likely to find applications in the food and beverage sector. Egg emulsifiers are widely used in bakery and confectionery products. Key players are developing egg emulsifiers to combat fat content in various food products.
Increasing consumption of processed foods due to easy availability across developed retail channels is boosting demand for egg emulsifiers. These products provide smoothness and aid in the stabilization of emulsions in food and beverage manufacturing processes.
It aids in the improvement of texture and quality and acts as an emulsifying agent. It is also used in the production of instant macaroni, noodles, spaghetti, and fresh noodles, as it adds elasticity and smoothness to these products.
Growing demand for ready-to-eat and instant food products will fuel the application of egg emulsifiers in the food and beverage sector.
Rapid urbanization has increased the demand for processed food products. Egg emulsifiers aid in the improvement of the appearance, texture, and flavor of processed foods. These properties make it suitable for use in the production of instant food products, which will continue pushing sales in the market.
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Manufacturers in Germany are Preferring Egg Lecithin Emulsifiers
In Germany, total sales in the egg emulsifier market are expected to reach USD 13.2 Million by 2032, increasing at a CAGR of 2.9% during the forecast period. The ongoing expansion in the food and beverage sector in Germany is expected to spur demand for egg emulsifiers over the assessment period.
High Demand for Egg Yolk Emulsifiers in the USA Will Boost Sales
The USA In the USA, the egg emulsifier market is expected to reach USD 74.7 Million by 2032 with demand growing at a CAGR of 4.7% during the assessment period. Rising consumption of processed and convenience food products in the USA, as well as growing demand for bakery and confectionery products, is expected to drive the market in the forthcoming years.
Demand for Egg Yolk Emulsifiers Will Gain Momentum
The egg emulsifier market by the source is segmented into egg yolk and egg white. Sales of egg yolk emulsifiers are slated to increase at a 5.9% CAGR over the assessment period.
Sales of Egg Emulsifiers in the Bakery Sector Will Remain High
The egg emulsifier market by application is segmented into bakery, confectionery, beverages, dairy products, processed food, and others. Among these segments, sales in the bakery segment are expected to increase at a 5.5% CAGR through 2032.
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Key players operating in the global egg emulsifiers market are investing in a variety of development strategies to increase their market share, increase profitability, and remain competitive. Cargill, Kewpie Corporation, Rose Acre Farms, Rembrandt Foods, Bouwhuis Enthoven Wulro BV, Igreca, Sanovo Egg Group, Interovo Egg Group BV, and Dalian Hanovo Foods Co., Ltd. are among the key players profiled in the report.
| Attributes | Details |
|---|---|
| Estimated Market Size (2022) | USD 216.2 Million |
| Projected Market Valuation (2032) | USD 406.2 Million |
| Value-based CAGR (2022 to 2032) | 6.5% |
| Forecast Period | 2022 to 2032 |
| Historical Data Available for | 2017 to 2022 |
| Market Analysis | USD Million for Value and Million. Sq. M. for Volume |
| Key Regions Covered | North America; Latin America; Europe; East Asia; South Asia; and the Middle East & Africa |
| Key Countries Covered | The USA, Brazil, Mexico, Germany, The UK, China, India, Japan, Australia, and GCC Countries |
| Key Segments Covered | Source, Application, Region |
| Key Companies Profiled | Cargill Inc.; Kewpie Corporation; Rose Acre Farms; Rembrandt Enterprises; Bouwhuis Enthoven; Wulro BV; IGRECA; SANOVO TECHNOLOGY GROUP; Interovo Egg Group BV; Dalian Hanovo foods Co. Ltd |
| Report Coverage | Market Forecast, Company Share Analysis, Competition Intelligence, Drivers, Restraints, Opportunities and Threats Analysis, Market Dynamics and Challenges, and Strategic Growth Initiatives |
Throughout the forecast period, the egg emulsifiers market is expected to gain traction at a CAGR of 6.5%.
By 2032, the egg emulsifiers market is expected to be worth USD 406.2 Million.
Increasing demand for processed food is driving sales in the market.
Europe is expected to account for a dominant share of the market over the forecast period.
Some of the key players in the egg emulsifiers market include Cargill, Kewpie Corporation, Rose Acre Farms, Rembrandt Foods, Bouwhuis Enthoven Wulro BV, Igreca, Sanovo Egg Group, Interovo Egg Group BV, and Dalian Hanovo Foods Co., Ltd.
1. Executive Summary | Egg Emulsifier Market 2. Market Overview 3. Market Background 4. Global Market Analysis 2017 to 2021 and Forecast, 2022 to 2032 5. Global Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Source 5.1. Egg Yolk 5.2. Egg White 6. Global Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Application 6.1. Bakery 6.2. Confectionery 6.3. Beverages 6.4. Dairy Products 6.5. Processed Food 6.6. Others (Pet Food, etc.) 7. Global Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Region 7.1. North America 7.2. Latin America 7.3. Europe 7.4. East Asia 7.5. South Asia 7.6. Oceania 7.7. Middle East and Africa 8. North America Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Country 9. Latin America Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Country 10. Europe Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Country 11. East Asia Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Country 12. South Asia Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Country 13. Oceania Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Country 14. MEA Market Analysis 2017 to 2021 and Forecast 2022 to 2032, By Country 15. Key Countries Market Analysis 16. Market Structure Analysis 17. Competition Analysis 17.1. The Lubrizol Corporation 17.2. Cargill Incorporation 17.3. Kerry Group 17.4. Puratos Group 17.5. The Dow Chemical Company 17.6. DSM Nutritional Products 17.7. BASF SE 17.8. Palsgaard A/S 17.9. Stepan Company 17.10. Spartan Chemical Company, Inc. 17.11. Others on Additional Request 18. Assumptions & Acronyms Used 19. Research Methodology
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Egg Emulsifier Market
