Sales of bread emulsifiers in Japan are projected to grow at a CAGR of 5.6% through 2034, driven by several key factors. The Japanese government has implemented various programs to enhance food safety and quality standards, influencing the formulation and application of emulsifiers. Concurrently, the food and bakery sector is embracing technological advancements, particularly in emulsification technologies, leading to the development of more effective and efficient emulsifiers to meet the demands of the expanding market.
The bread emulsifier market is expected to grow from USD 1,777.6 million in 2024 to USD 2,534.4 million by 2034, with global sales projected to increase at a CAGR of 3.6% during this period.
The demand for bread emulsifiers is primarily driven by the expanding bakery sector, changing consumer preferences, and the need for longer shelf life in baked goods. Manufacturers are increasingly adopting emulsifiers to cater to the convenience of packaged products and consumers’ desire for healthier, fresher, and softer bread.
There is a significant demand for natural and clean-label emulsifiers, reflecting consumers’ preferences for transparency in ingredients. As a result, manufacturers are investing in research and development to create emulsifiers that enhance bread texture and quality while extending shelf life without artificial preservatives.
Health-conscious consumers are also fueling the demand for functional additives in baked goods, supported by a growing middle class, evolving dietary choices, and urbanization. Additionally, adherence to food safety regulations is crucial, prompting manufacturers to adapt to changing laws and standards to ensure product safety and quality.
Key Takeaways from the Bread Emulsifier Market Study
- The global market is expected to surge at a CAGR of 6% by 2034.
- The global sales of bread emulsifiers are expected to reach a market valuation of US$ 1,777.6 million by 2024.
- The United States is projected to rise at 5% CAGR by 2034.
- Based on region, India is expected to expand at a CAGR of 7% through 2034.
- Based on product type, lecithin is projected to grow at 6% CAGR by 2034.
Competitive Landscape
Top bread emulsifier manufacturers are focusing on research and development to enhance the functional properties of their products. Additionally, key players are pursuing mergers and acquisitions to develop more effective emulsifiers and expand their market share.
For instance
- In December 2023, Vantage Food unveiled its new hydrated emulsifier called Simply Kake. It was developed to support food manufacturers’ clean-label initiatives as an alternative to traditional baking aids.
- In March 2020, Ingredion Incorporated, a leading supplier of ingredient solutions to the beverage, brewing, bread, and pharmaceutical industries, created a new emulsifier based on chickpea broth.
Key Companies Profiled
- Archer-Daniels-Midland Company
- Koninklijke DSM N.V
- Cargill Inc.
- BASF SE
- Ingredion Incorporated
- Kerry Group Plc.
- E.I Dupont De Numours and Company
- Lonza Group AG.
- Puratos Group
- Wilmar International Limited
- Naturex S.A.
- Bunge Limited
- Louis Dreyfus Company
- Kewpie Fine Chemical
- Makendi Worldwide
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Bread Emulsifier Market Segmentation by Category
By Source:
- Plant-based
- Animal-based
By Product Type:
- Lecithin
- DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides)
- SSL (Sodium Stearoyl Lactylate)
- Monoglycerides and Diglycerides
- Distilled Monoglycerides
- Others (Polyglycerol Esters)
By Application:
- Industrial Bread Production
- Artisanal Bread Production
- Frozen Bread Products
- Gluten-free Bread Production
- Other (Specialty Breads)
By Region:
- North America
- Latin America
- Europe
- East Asia
- South Asia
- Oceania
- Middle East and Africa
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