Canada Food Emulsifiers Market - Growth, Trends and Forecast (2020 - 2025)

Canada Food Emulsifier Market is segmented by Type (Lecithin, Monoglyceride, Diglyceride, and Derivatives, Sorbitan Ester, Polyglycerol Ester, and Other Types); and by Application (Dairy and Frozen Products, Bakery, Meat, Poultry, and Seafood, Beverage, Confectionery, and Other Applications).

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

4.3 %

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Market Overview

The Canadian food emulsifier market is projected to grow at a CAGR of 4.3% during the forecast period 2020 - 2025.

  • The market is primarily driven by its growing number of end-use applications due to the multifunctional attributes of emulsifiers, along with the increase in consumption of convenience foods and premium products. These food emulsifiers have applications in various food industries such as bakery, dairy products, soups & sauces, and seasoning & condiments, and other applications. Thus, the high versatility of food emulsifiers is anticipated to further strengthen its demand over the forecast period.
  • Furthermore, the trend of preference shift towards clean label ingredients in the country is expected to boost the requirement of natural and bio-based ingredients in the near future, thus providing scope for the consumption of natural emulsifying materials to a considerable extent over the forecast period.

Scope of the report

The Canada food emulsifier market has been segmented by type into lecithin, monoglyceride, diglyceride, and derivatives, sorbitan ester, polyglycerol ester, and other types; and by application into dairy and frozen products, bakery, meat, poultry, and seafood, beverage, confectionery, and other applications.

By Type
Lecithin
Monoglyceride, Diglyceride, and Derivatives
Sorbitan Ester
Polyglycerol Ester
Other Types
By Application
Dairy
Bakery
Meat, Poltry, and Seafood
Beverage
Confectionery
Other Applications

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Key Market Trends

Rising Demand for Lecithin in Canada

The lecithin market in Canada has witnessed a significant demand in recent years owing to the rising incidences of lifestyle-based health issues, such as cardiovascular diseases, obesity, osteoporosis, and diabetes, which have fuelled the consumers’ need for food ingredients like lecithin. The majority of the demand for lecithin is from the food and pharmaceutical industry as in the food industry it is used as a food additive because of its functional property of anti-spatter and emulsifier. Liquid lecithin is used majorly in bakery & confectionery & industrial applications. Whereas powder lecithin is used in instant dry mixes, beverage premixes, etc.

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Acquisitive Demand of Food Emulsifiers in Beverage Industries

In the food and beverage industry, emulsifiers are being widely used in beverage products, especially in the liquid food and beverage industry since in many cases it is essential to keep the texture of processed foods more attractive to consumers. In addition, emulsifiers allow water and oil to remain mixed in an emulsion, increasing homogeneity of the beverage product, thus increasing the stability and acceptance of the product. This is expected to strengthen its demand in beverage industries.

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Competitive Landscape

The Canadian food emulsifier market is highly competitive and fragmented in nature owing to the presence of many regional and domestic players. Emphasis is given on the merger, expansion, acquisition, and partnership of the companies along with new product development as strategic approaches adopted by the leading companies to boost their brand presence among consumers. Key players dominating the county's market include Corbion NV, BASF SE, Kerry Inc., ADM, and Caldic B.V., among others.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Forces Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Type

      1. 5.1.1 Lecithin

      2. 5.1.2 Monoglyceride, Diglyceride, and Derivatives

      3. 5.1.3 Sorbitan Ester

      4. 5.1.4 Polyglycerol Ester

      5. 5.1.5 Other Types

    2. 5.2 By Application

      1. 5.2.1 Dairy

      2. 5.2.2 Bakery

      3. 5.2.3 Meat, Poltry, and Seafood

      4. 5.2.4 Beverage

      5. 5.2.5 Confectionery

      6. 5.2.6 Other Applications

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Corbion NV

      2. 6.3.2 BASF SE

      3. 6.3.3 Kerry Group Plc.

      4. 6.3.4 Archer Daniels Midland Company

      5. 6.3.5 Caldic B.V.

      6. 6.3.6 Bulk Barn Foods Limited

      7. 6.3.7 Botanic Planet

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

** Subject to Availability

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