Egg Emulsifier Market Outlook (2022 to 2032)

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.

Exclusive Offer: 30% Off on Regional Reports

Get a free sample report and customize your regions for a 30% discount on your regional report!

2017 to 2021 Egg Emulsifier Market Historic Outlook Vs 2022 to 2032 Forecast

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.

How is Rising Demand for Processed Food Driving Sales of Egg Emulsifiers?

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.

Get Brochure on Email

Almost 80% of our clients request uniquely tailored intelligence.

Country-wise Insights

What is the Germany Egg Emulsifiers Market Outlook?

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.

What is Driving the USA Egg Emulsifier Market?

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.

Category-wise Insights

Which is the Most Preferred Source of Egg Emulsifiers?

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.

Which is the Leading Application of Egg Emulsifiers?

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.

Check Free Sample Report & Save 40%!

Select your niche segments and personalize your insights for smart savings. Cut costs now!

Competitive Landscape

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.

Scope of 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
Table of Content
  • 1. Executive Summary
  • 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. Stepan Company
    • 17.9. Spartan Chemical Company, Inc.
    • 17.10. Others on Additional Request
    • 17.11. Palsgaard A/S
  • 18. Assumptions & Acronyms Used
  • 19. Research Methodology

Egg Emulsifiers Market by Category

By Source:

  • Egg Yolk
  • Egg White

By Application:

  • Bakery
  • Confectionery
  • Beverages
  • Dairy Products
  • Processed Food
  • Others

By Region:

  • North America
  • Latin America
  • Europe
  • Middle East and Africa
  • East Asia
  • South Asia
  • Oceania

Frequently Asked Questions

At what rate will the egg emulsifiers market grow?

Throughout the forecast period, the egg emulsifiers market is expected to gain traction at a CAGR of 6.5%.

What is the expected value of the egg emulsifiers market by 2032?

By 2032, the egg emulsifiers market is expected to be worth USD 406.2 Million.

What are the key factors driving the Egg emulsifiers Market?

Increasing demand for processed food is driving sales in the market.

Which is the most lucrative region for egg emulsifiers?

Europe is expected to account for a dominant share of the market over the forecast period.

Who are the key players in the egg emulsifiers market?

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.

Recommendations

Egg and Egg Products Market
Estimated Market Size (2024E) USD 14.1 billion
Projected Market Value (2034F) USD 28.6 billion
Value-based CAGR (2024 to 2034) 7.3%
Egg Replacement Ingredient Market
Estimated Market Value (2024E) USD 1,399.2 million
Projected Market Revenue (2034F) USD 2,478.2 million
Value-based CAGR (2024 to 2034) 5.9%
Egg Substitute Market
Market Value (2023) USD 130.5 million
Market Value (2033) USD 654.3 million
Market CAGR (2023 to 2033) 17.5%
Sugared Egg Yolk Market

Explore Egg and Egg Products Insights

View Reports
Trusted By
Future Market Insights

Egg Emulsifier Market

Schedule a Call