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The France Food Emulsifier Market is Segmented by Type (Natural Emulsifiers, Synthetic Emulsifiers, and Other Types ) and Application (Meat Products, Dairy and Frozen, Beverages, and Confectionary).
The French food emulsifiers market is projected to register a CAGR of 3.2% during the forecast period (2020-2025).
The French food emulsifiers market is segmented by type (into lecithin, monoglyceride, diglyceride and derivatives, sorbitan ester, polyglycerol ester, and other types) and application (into dairy and frozen products, bakery, meat, poultry, and seafood, beverage, confectionery, and other applications).
|Monoglyceride, Diglyceride, and Derivatives|
|Meat, Poltry, and Seafood|
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The lecithin market in France 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 fuelled the consumers’ need for food ingredients, like lecithin. The majority of the demand for lecithin is from the food and pharmaceutical industry, as it is used as a food additive in the food industry because of its functional property of anti-spatter and emulsifier. Liquid lecithin is used majorly in the bakery and confectionery and industrial applications. Powder lecithin is used in instant dry mixes, beverage premixes, etc.
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Emulsifiers play a significant role in the bakery segment. The absence of emulsifiers in baked products can make them dry, stale, tough, and tasteless. The emulsifiers perform critical functions in baked goods, such as protein strengthening, starch complexing, and aeration. The French market is at its peak, as the consumption of bread and baked products is comparatively higher in France compared to other countries. The bakery market in France is more open to innovation, and thus, it has been responding positively to consumer demand over the past few years. Additionally, the rising demand for gluten-free products across the region, due to the prevailing dietery problems in the region, is likely to lead to the shift from emulsifiers toward gluten-free bakery products.
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The French food emulsifiers market is fragmented in nature, owing to the presence of many regional and domestic players. The leading companies follow various strategic approaches to boost their brand presence among consumers, including mergers, expansions, acquisitions, partnerships, and new product developments. Key players dominating the country's market include Cargill Incorporated, Caldic BV (Arlès Agroalimentaire), Henry Franc SAS, Novastell, and Stearinerie Dubois.
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 By Type
5.1.2 Monoglyceride, Diglyceride, and Derivatives
5.1.3 Sorbitan Ester
5.1.4 Other Types
5.2 By Application
5.2.3 Meat, Poltry, and Seafood
5.2.6 Other Applications
6. COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Cargill Incorporated
6.3.2 Caldic BV (Arles Agroalimentaire)
6.3.3 Henry Franc SAS
6.3.5 Stearinerie Dubois
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability