Expansion of Processed Food Production Paves the Way for the Growth of Food Emulsifiers in China
The growing consumer demand for low-fat foods propels food manufacturers to use emulsifiers as substitutes, as they aid to overcome problems of stability, viscosity, and organoleptic qualities encountered by the reduction of fat.
30/03/07 The food emulsifier market in China is witnessing sizeable growth through the increase in production of processed foods and new product development in all segments, including dairy, bakery, confectionery, meat products, and oils.
New analysis from Frost & Sullivan
(http://www.foodandbeverage.frost.com), Strategic Analysis of Chinese Food Emulsifiers Markets, reveals that the market earned revenues of $68.8 million in 2006 and is likely to grow at the rate of 14.8 percent during the forecast period to reach $181.1 million in 2013.If you are interested in a virtual brochure, which provides manufacturers, end users, and other industry participants with an overview of the Strategic Analysis of Chinese Food Emulsifiers Markets, send an e-mail to Danielle White, Corporate Communications, at dwhite@frost.com with your full name, company name, title, telephone number, fax number, and e-mail address. Upon receipt of the above information, an overview will be sent to you by e-mail.
The growing consumer demand for low-fat foods propels food manufacturers to use emulsifiers as substitutes, as they aid to overcome problems of stability, viscosity, and organoleptic qualities encountered by the reduction of fat.
"Emulsifiers derived from fat sources mimic fat in almost all functional properties, thereby providing the same advantage to food with regard to mouth feel, texture, and flavor, without adding harmful calories," notes Frost & Sullivan Research Analyst Lief Chiang. "Hence, emulsifiers, owing to their functional potential, have become an indispensable component of many processed food products such as liquid milk, ice creams, bread, biscuit, and chocolate."
In most cases, using a single food emulsifier does not produce the best emulsification effect. Instead, combining various emulsifiers based on scientific formula strengthens the emulsification effect to by providing the best effect of each emulsifier. Special food emulsifiers, scientifically formulated by various emulsifiers and thickeners, not only improve product quality but also facilitate end-user usage.
Emulsifier suppliers are focusing on product development, as food manufacturers increasingly demand for value-added ingredients, which are multifunctional. Ongoing technological innovation can help food emulsifier manufacturers take the lead in steering market growth.
"However, technological developments in the enzyme industry, leveraging advances in biotechnology and genetic engineering, have led to the extension of enzyme applications in the food processing industry," observes Chiang. "As enzymes offer various benefits including technological and cost advantages, they are slowly replacing emulsifiers in segments such as bakery and dairy."
Increasing the product portfolio will enable existing manufacturers to penetrate different applications. Manufacturers need to improve the delivery systems and invest in enzymes for emulsifier blends to gain a competitive edge.
It is important for emulsifier manufacturers to provide good services and technological support to the end users. Working closely with food manufacturers can enable them understand the different trends in the food industry. This can lead to more consumer-oriented food additives and can greatly increase their chances of success.
