Download Sample, Rising Demand for Advanced Bread Emulsifier Technology and Traditional Alternatives Drives the Market Growth
The growth of bread emulsifier market is linked to increase in demand for advanced bread production method that enhances the quality and shelf life of bread, and emulsifier act as an important player in achieving desired characteristics such as improved texture, softness and volume, because of this many market players are introducing new innovative alternatives to meet consumers preference, resulting into market expansion. For instance, in November 2023, Bakels Sweden launched Lecimax 3000 and Lecisoft Rye to increase the volume of the bread and providing softness with high-quality texture, can be used for large scale production of buns, baguette, hamburgers buns, sweet dough and many more.
However, a common emulsifier that are used in bread baking includes lecithin, mono- and diglycerides and DATEM and are mostly derived from soybean, vegetable oils, and eggs, and to maintain consistency and quality of bread production in market, market players are partnering to expand the market growth, and increase more market opportunities. For instance, in April 2024, Kingswood Capital Management acquired Corbion’s Caravan emulsifier PATCO products, allowing market players to play key role in meeting evolving global consumers demand that led to market expansion.
However, a common emulsifier that are used in bread baking includes lecithin, mono- and diglycerides and DATEM and are mostly derived from soybean, vegetable oils, and eggs, and to maintain consistency and quality of bread production in market, market players are partnering to expand the market growth, and increase more market opportunities. For instance, in April 2024, Kingswood Capital Management acquired Corbion’s Caravan emulsifier PATCO products, allowing market players to play key role in meeting evolving global consumers demand that led to market expansion.
Increasing Demand for Clean Labelled Enzyme-Based Emulsifier Boost the Market Growth
The increasing adoption of clean-label natural foods product produced using traditional technology is fuelling the bread emulsifier market, resulting manufacturers to use resources to increase the production of clean labelled and an alternative to expansive emulsifier. For instance, in January 2024, Purato launched Intens Soft & Fine Bread emulsifier, a clean label baking bread emulsifier that adds extra softness to bread and works on enzyme technology, that replaces the use of expensive ingredient such as lipases, full-fat soy flour, providing improved texture and quality shelf life in hamburgers buns, brioche, panettone and donuts. Company also developed temporal dominance of sensation a sensory technology, that helps in differentiating between normal bread and enzyme-based emulsifier, and showed that bread with enzyme-based emulsifier present are more soft and increased moisture in every bite.
Additionally, the increasing adoption of enzyme-based emulsifier has grown among consumers as these are more natural and in line with consumer preference for transparent labelling, without affecting the quality and taste of the bread. For instance, in December 2023, Vantage Food launched Simply kake emulsifier, a clean label initiative, providing bakers to have taller, longer and evenly baked sweets and cakes, giving longer shelf life, and expanding market growth.
Additionally, the increasing adoption of enzyme-based emulsifier has grown among consumers as these are more natural and in line with consumer preference for transparent labelling, without affecting the quality and taste of the bread. For instance, in December 2023, Vantage Food launched Simply kake emulsifier, a clean label initiative, providing bakers to have taller, longer and evenly baked sweets and cakes, giving longer shelf life, and expanding market growth.
Recent Trends in the Bread Emulsifier Market Industry:
- Increasing demand for gluten-free emulsifier
- Growing demand for clean-labelled, plant-based emulsifier
- Rising demand of enzyme-technology based emulsifiers
- Increasing demand for shelf-life extension
- Increasing demand for superior finished, texture and soft quality breads and bakery goods.
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Rising Inability to Meet Clean-Label Demand and Increasing Risk of Type 2 Diabetes Impacts the Market Growth
Increasing inability to meet clean-label is one the significant challenge for bread emulsifier industry, as raw material sourcing for emulsifier such as fatty acids, mono and diglycerides come from plant derivatives such as palm oil, soy bean and sunflower and is associated with communities and environmental sustainability issue, such as extraction of palm oil is linked to violation of human rights. For instance, according to the report of April 2024, after analysing the health data of 104,139 people, found that emulsifiers are ultra-processed food that increases the chances of developing type 2 diabetes. Emulsifiers such as mono and diacetyl tartaric acid esters as per 100mg per day, increases 4% risk of health issues, hampering the growth of market.
Furthermore, for each type of different bread ingredients, new enzymes are required to work, resulting into development of new formulation of enzyme every specific bread ingredient, led to more processing and research cost. In addition, the consumption of emulsifier more than the recommended limit is considered unsafe and can cause severe health risk.
Furthermore, for each type of different bread ingredients, new enzymes are required to work, resulting into development of new formulation of enzyme every specific bread ingredient, led to more processing and research cost. In addition, the consumption of emulsifier more than the recommended limit is considered unsafe and can cause severe health risk.
Changing Customers Preference for High Quality Non-Gmo Plant-Based Emulsifier Fuels the Market Growth
The increasing adoption of vegan and vegetarian lifestyle has increased the demand for plant-based emulsifier as it provides healthy dietary choices, avoiding synthetic and animal-derives ingredients, resulting into greater demand for superior finishing, because of this many market players are introducing new techniques. For instance, in May 2023, IFF launched ENOVERATM 2000 a dough strengthened, using enzyme technology, equivalent to traditional emulsifiers. It provides superior finish and have reduced 50% vital gluten in breads.
However, according to one of the reports of 2021, 74% of the U.S. consumers prefers natural and non-GMO products, and around 70% of them are concerned about the use of synthetic ingredients in food products, due to this many market players are developing clean-labelled bread emulsifiers. For instance, in September 2022, Kerry lunched Puremul an emulsifier that is made from acacia, providing natural flavour, non-Gmo and minimally processed, resulting in replacing use of sunflower lecithin and mono-and diglycerides, and improving the existing supply chain and driving the market of natural, sustainable and clean-labelled.
However, according to one of the reports of 2021, 74% of the U.S. consumers prefers natural and non-GMO products, and around 70% of them are concerned about the use of synthetic ingredients in food products, due to this many market players are developing clean-labelled bread emulsifiers. For instance, in September 2022, Kerry lunched Puremul an emulsifier that is made from acacia, providing natural flavour, non-Gmo and minimally processed, resulting in replacing use of sunflower lecithin and mono-and diglycerides, and improving the existing supply chain and driving the market of natural, sustainable and clean-labelled.
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Growing Demand of Natural Food Ingredients and Specialty Breads Led to Expansion of Market
USA region represents a large market for bread emulsifiers due to its deep routed culture of bread consumption, market is continually innovating new techniques to meet consumers preferences, leading to an increase in the number of baking industry, commercial and artisanal bread producers. Top market players that are expanding the market including Cargill, International Flavours and Fragrances Inc., archer Daniels midland and Dow.
In addition, the market of Europe is leading, due to increasing consumers demand to try wide range of baked goods, that are clean-labelled, and made from natural ingredients and rising demand of specialty bread such as gluten-free, whole grain is driving the sales, so manufactures are providing wider selection of products and cutting-edge technology while in Asia-pacific, the rising demand for convenient bakery products, increasing disposal income of population and increasing adoption of western culture, boost the market growth, flourishing bakery industry and increasing adoption of bread emulsifier to ensure compliance and creating new opportunities for bread emulsifier market.
In addition, the market of Europe is leading, due to increasing consumers demand to try wide range of baked goods, that are clean-labelled, and made from natural ingredients and rising demand of specialty bread such as gluten-free, whole grain is driving the sales, so manufactures are providing wider selection of products and cutting-edge technology while in Asia-pacific, the rising demand for convenient bakery products, increasing disposal income of population and increasing adoption of western culture, boost the market growth, flourishing bakery industry and increasing adoption of bread emulsifier to ensure compliance and creating new opportunities for bread emulsifier market.
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The report provides a detailed overview of the bread emulsifier market insights in regions including North America, Latin America, Europe, Asia-Pacific, Oceania, and the Middle East and Africa. The country-specific assessment for bread emulsifier market has been offered for all regional market share, along with forecasts, market scope estimates, price point assessment, and impact analysis of prominent countries and regions. Throughout this market research report, Y-o-Y growth and CAGR estimates are also incorporated for every country and region, to provide a detailed view of the bread emulsifier market. These Y-o-Y projections on regional and country-level markets brighten the political, economic and business environment outlook, which are anticipated to have a substantial impact on the growth of the bread emulsifier market. Some key country and region included in the bread emulsifier market report as follows:
| Regions | Countries |
|---|---|
| North America | United States, Canada |
| Latin America | Brazil, Mexico, Argentina, Colombia, Chile, Central America Countries, Caribbean Countries, Rest of Latin America |
| Europe | Germany, United Kingdom, France, Italy, Spain, Russia, Poland, Netherlands, Switzerland, Belgium, Sweden, Austria, Norway, Denmark, Czech Republic, Rest of Europe |
| Asia Pacific | China, India, Japan, South Korea, Australia & New Zealand, Indonesia, Singapore, Malaysia, Philippines, Vietnam, Thailand, Bangladesh, Rest of Asia Pacific |
| Middle East and Africa | GCC Countries, South Africa, Nigeria, Egypt, Turkey, Morocco, Ethiopia, Algeria, Israel, Iran, Iraq, Kenya, Rest of MEA |
Bread emulsifier Market Research Report Covers In-depth Analysis on:
- Bread emulsifier market detailed segments and segment-wise market breakdown
- Bread emulsifier Market dynamics (recent industry trends, drivers, restraints, growth potential, opportunities in bread emulsifier Market industry)
- Current, historical and forthcoming 10 years market valuation in terms of bread emulsifier Market size (us$ Mn), volume (Units), share (%), Y-o-Y growth rate, CAGR (%) analysis
- Bread emulsifier market demand analysis
- Bread emulsifier market pricing analysis over forecast period (by key segment and by region)
- Bread emulsifier market regional insights with region-wise market breakdown
- Competitive analysis – key companies profiling including their market share, product offerings, and competitive strategies.
- Latest developments and innovations in bread emulsifier market
- Regulatory landscape by key regions and key countries
- Supply chain and value chain analysis in bread emulsifier market
- Bread emulsifier market sales and distribution strategies
- A comprehensive overview of parent market
- A detailed viewpoint on bread emulsifier market forecast by countries
- Mergers and acquisitions in bread emulsifier market
- Essential information to enhance market position
- Robust research methodology
- Frequently Asked Questions -
What are the key trends driving the bread emulsifier market?
Increasing consumer demand for clean-label products, the rise of artisanal baking, and advancements in food technology are driving growth in the bread emulsifier market.
How will the bread emulsifier market evolve over the next decade?
The bread emulsifier market is expected to grow significantly, driven by innovations in emulsifier formulations, sustainability trends, and the increasing popularity of gluten-free and specialty breads.
What factors influence the pricing of bread emulsifiers?
Pricing in the bread emulsifier market is influenced by raw material costs, production processes, market demand, and competition among manufacturers, affecting overall market dynamics.
