美国食品乳化剂市场 - 增长、趋势、COVID-19 影响和预测(2022 - 2027 年)

美国食品乳化剂市场按类型(卵磷脂、甘油单酯、甘油二酯和衍生物、山梨糖醇酯、聚甘油酯和其他类型)细分;并按应用(乳制品和冷冻产品、面包、肉类、家禽和海鲜、饮料、糖果和其他应用)。

市场快照

US Food Emulsifiers Market Summary
Study Period: 2016 - 2026
Base Year: 2021
CAGR: 4.9 %

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市场概况

在 2020 - 2025 年的预测期内,美国食品乳化剂市场预计将以 4.9% 的复合年增长率增长。

  • 由于食品乳化剂最终用户应用的增加,加工食品和方便食品的消费量增加,以及该国可支配收入的增加,预计将推动整个食品乳化剂市场。此外,该国市场大多数主要参与者的存在正在进一步推动市场增长。
  • 此外,该国对清洁标签成分的偏好转移趋势预计将在不久的将来提高对天然和生物基成分的需求,从而在预测期内为天然乳化材料的消费提供相当大的空间.

Scope of the report

The United States 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 Products
Bakery
Meat, Poltry, and Seafood
Beverage
Confectionery
Other Applications

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主要市场趋势

对卵磷脂的需求上升

近年来,由于基于生活方式的健康问题(如心血管疾病、肥胖症、骨质疏松症和糖尿病)的发生率不断上升,美国卵磷脂市场的需求量很大,这推动了消费者对食品成分的需求,如卵磷脂。对卵磷脂的大部分需求来自食品和制药工业,因为在食品工业中,卵磷脂因其抗飞溅和乳化剂的功能特性而被用作食品添加剂。液体卵磷脂主要用于烘焙、糖果和工业应用。而粉末卵磷脂用于速溶干混料、饮料预混料等。另一方面,在制药工业中,它用作分散剂并有助于封装,也可用于营养补充剂的形式。

US Food Emulsifiers Market1

烘焙和糖果行业对乳化剂的收购需求

在烘焙食品中,乳化剂通过降低淀粉回生率来帮助面糊稳定、增强面糊充气或奶油化以及面包屑软化或延长保质期。,和面团强化。此外,它们通过促进面筋形成蛋白质的聚集和交联来帮助面团强化,从而更好地保持气体并优化产品体积。此外,使用乳化剂配制的产品还具有出色的面团处理性能、更高的气体保留能力以实现更好的体积和更长的保质期。用于烘焙行业的破乳剂受美国 FDA 监管。

US Food Emulsifiers Market2

竞争格局

由于存在许多区域和国内参与者,美国食品乳化剂市场竞争激烈且性质分散。重点强调公司的合并、扩张、收购和合作伙伴关系以及新产品开发,作为领先公司采用的战略方法,以提高其在消费者中的品牌影响力。主导该县市场的主要参与者包括 DuPont de Nemours, Inc.、Corbion、Cargill、Incorporated、Kerry Inc.、BASF SE 和 ADM Group 等。

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 Products

      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 Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Position Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 DuPont de Nemours, Inc.

      2. 6.4.2 Corbion

      3. 6.4.3 Cargill, Incorporated

      4. 6.4.4 Kerry Inc.

      5. 6.4.5 BASF SE

      6. 6.4.6 The Archer Daniels Midland Company

      7. 6.4.7 Lipoid GmbH

      8. 6.4.8 Bunge Limited

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

**Subject to Availability

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Frequently Asked Questions

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

The US Food Emulsifiers Market is growing at a CAGR of 4.9% over the next 5 years.

DuPont de Nemours, Inc., Corbion, Cargill, Incorporated, Kerry Inc., BASF SE, ADM Group are the major companies operating in US Food Emulsifiers Market.

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