Japan Food Emulsifiers Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027)

Japan Food Emulsifiers Market is segmented By Type (Lecithin, Monoglyceride, Diglyceride, and Derivatives, Sorbitan Ester, and Other Types) and By Application (Bakery, Confectionery, Dairy, and Frozen Products, Meat, Poultry, and Seafood, Beverage, and Other Applications).

Market Snapshot

japan food emulsifiers market summary
Study Period: 2016 - 2026
Base Year: 2021
CAGR: 4 %

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Market Overview

Japan Food Emulsifiers Market is projected to grow at a CAGR of 4% during the forecast period (2020- 2025).

  • The expanding processed food market and penetration of the organized retail sector are the major factors driving the emulsifier market. The need to ensure safety and quality of food, transportation from farm to fork and storage are of major concern, and to meet this demand, food emulsifiers are used.
  • The emulsifiers find a wide range of applications in the dairy and bakery and confectionery industries. The demand for natural and nutraceutical products further drives the use of emulsifiers in varied food applications.

Scope of the report

Japan food emulsifier market is segmented by type that includes lecithin, monoglyceride, diglyceride, and derivatives, sorbitan ester, and other types. On the basis of application, the market is segmented into bakery, confectionery, dairy and frozen products, meat, poultry, and seafood, beverage, and other applications.

By Type
Monoglyceride, Diglyceride, and Derivatives
Sorbitan Ester
Other Types
By Application
Dairy and Frozen Products
Meat, Poultry, and Seafood
Other Applications

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Key Market Trends

Growing Demand of Specialty Food Ingredients

The industry for specialty food ingredients essentially thrives on the wider technological and functional benefits that these ingredients confer, in terms of high quality, safety, affordability, nutrition, and deliciousness of the processed food products. ​Processed food products include various categories, such as ready meals, baked foods, breakfast cereals, confectionery, and non-alcoholic beverages. Specialty food ingredients are a vital part of a wide range of processed foods, thereby contributing to competitiveness in the food and beverage industry.​The demand for convenient foods has recorded robust growth, owing to changing lifestyles. and dietary preferences. Specialty ingredients, such as preservatives, emulsifiers, stabilizers, enzyme preparations, and others, enhance the nutritional profile of the packaged food and extend their shelf-life, thereby pushing for higher demands of these specialty food ingredients.​

Japan Food Emulsifiers Market1

Increased Application in Bakery

The manufacturers of food emulsifiers are seeing an increased demand from food manufacturers to preserve the freshness, safety, taste, appearance, and texture of the processed foods. In baked goods, emulsifiers help with batter stabilization, enhancement of batter aeration or creaming, and crumb softening or shelf-life extension by reducing the rate of starch retrogradation. , and dough strengthening. Also, they help in dough strengthening by promoting aggregation and cross-linking of gluten-forming proteins, for better gas retention and optimum product volume. In addition, to these, products formulated with emulsifiers have superior dough handling properties, higher gas retention capacity for better volume, and extended shelf-life.

Japan Food Emulsifiers Market2

Competitive Landscape

The Japan Food Emulsifier Market is fragmented with top global and regional players competing with local players. Some of the major players in the market are Dupont, Cargill Incorporated, Archer Daniels Midland, Corbion N.V., Kerry Group among others. The companies are focusing on new product development, partnerships, mergers and acquisitions, and expansion to gain a competitive advantage in the market.

Table of Contents


    1. 1.1 Study Assumptions & Market Definition

    2. 1.2 Scope of the Study




    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


    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 Other Types

    2. 5.2 By Application

      1. 5.2.1 Bakery

      2. 5.2.2 Confectionery

      3. 5.2.3 Dairy and Frozen Products

      4. 5.2.4 Meat, Poultry, and Seafood

      5. 5.2.5 Beverage

      6. 5.2.6 Other Applications


    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Archer Daniels Midland Company

      2. 6.3.2 Corbion NV

      3. 6.3.3 Kerry Group plc

      4. 6.3.4 DuPont de Nemours, Inc

      5. 6.3.5 BASF SE

      6. 6.3.6 Cargill, Incorporated

      7. 6.3.7 Riken Vitamin Co., Ltd.

      8. 6.3.8 Palsgaard Gods A/s


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Frequently Asked Questions

The Japan Food Emulsifiers Market market is studied from 2016 - 2026.

The Japan Food Emulsifiers Market is growing at a CAGR of 4% over the next 5 years.

Cargill, Incorporated, DuPont de Nemours, Inc, Corbion N.V., Archer Daniels Midland, Kerry Group plc are the major companies operating in Japan Food Emulsifiers Market.

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