Emulsified shortenings market is expected to project growth at a CAGR of around 5% to 6% during the forecast period from 2022 to 2032. Emulsified shortenings are used to hold the water, oil and shortening together in the product, which helps to retain the moisture in the products for a longer period of time. Emulsified shortenings are also known as high ratio shortenings that have the capacity to absorb more liquid and sugar than the other available shortenings.
Because emulsified shortenings have a neutral taste, they do not interfere with the other flavourings. Emulsified shortenings are utilised in the manufacture of a variety of items, including dairy, confectionery, bakery, and desserts. Emulsified shortenings help to improve the taste and volume of bakery items, as well as the texture and moisture, crumb structure in cakes, the structure of whipped products, and the gluten network in the dough.
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Enormous Beneficial Properties Propelling the Emulsified Shortenings Market.
The increase in demand for bakery products is anticipated to serve a driver for the emulsified shortenings. The consumer preference for convenience, hectic lifestyle, increase in the number of working women, and economic feasibility is some of the major reasons for the increase in the demand for bakery products.
Emulsified shortenings are an important ingredient that is required during the preparation of bakery products as it improves the overall quality of the products. The major concern for the manufacturers in the bakery industry is to have uniform mixing of the ingredients that helps in the formation of uniform quality products with even taste and texture. The water and oil are the most common ingredients that are required for the preparation of the bakery products, and thus, uniform mixing of oil and water is essential to form consistent quality products.
Thus, the manufacturers in the bakery industry have an excellent option of using emulsified shortenings, which helps in to improve the quality of the bakery products. Emulsified shortenings help in the mixing of oil, water and all other ingredients that are present in the bakery products, and therefore, the increase in demand for bakery products is expected to drive the sales of emulsified shortenings.
The companies are trying to develop lactose-free, gluten-free, trans-fat free, and naturally produced emulsified shortenings to attract consumers. As awareness is increasing, consumer preferences are changing. In recent years, the demand for gluten-free and clean label products is increasing among consumers. Thus, the manufacturers in the food industry are estimated to opt for the emulsified shortenings that are aligned with the consumer requirements.
Emulsified Shortenings Market: Regional Analysis
The rising demand for confectionery and bakery products in the Asia Pacific region is expected to create an opportunity for the emulsified shortenings market. The increase in urbanization and disposable income has improved the living standards of the population. The high youth population and the preference for convenience are some of the drivers for the increase in demand for the bakery and confectionery products in the Asia Pacific region.
The bakery industry is well established in North America and Europe region. The manufacturers of the emulsified shortenings have the opportunity to improve their marketing strategies to attract their consumers.
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Emulsified Shortenings Market: Key Participants
Some of the key market players in the emulsified shortenings market are:
- Cargill, Incorporated
- Bunge Limited
- Mallet & Company, Inc.
- Lonza Group AG
- Palsgaard
- Archer Daniels Midland Company
The research report presents a comprehensive assessment of the emulsified shortenings market and contains thoughtful insights, facts, historical data, and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to market segments such as form, source, distribution channel, and end-use.
Key Segments Profiled in the Emulsified Shortenings Market Survey
By Form:
- Dry
- Powder
- Pellets
- Liquid
By Source:
- Plant-based
- Animal-based
By End Use:
- Food Processing
- Bakery
- Confectionery
- Dairy
- Desserts
- Foodservice/HoReCa (Hotels/ Restaurants/ Café)
- Household
By Sales Channel:
- Direct Sales/ B2B
- Indirect Sales/ B2C
- Hypermarkets/ Supermarkets
- Wholesalers
- Convenience Stores
- Specialty Stores
- Online Retailers
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Frequently Asked Questions
- What is the sales forecast for emulsified shortenings in the global market until 2032?
- Which region is forecast to be the most lucrative for emulsified shortenings market growth?
- Which are some leading emulsified shortenings manufacturers?
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