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Sharp Increase in Food Production and Demand for Low-fat Foods Drive the U.S. Food Emulsifier Markets


May 16, 2006

Palo Alto, Calif. – The growth in the food industry and the corresponding rise in demand for low-fat foods are presenting numerous opportunities for participants in the U.S. food emulsifier markets. The application of modern food processing techniques and new product development across diverse segments such as dairy, bakery, confectionery, processes foods, as well as fats and oils are spurring the use of emulsifiers.

Frost & Sullivan ( finds that that the Strategic Analysis of U.S. Food Emulsifiers Markets earned revenues of $504.9 million in 2005 and estimates this to reach $668.0 million in 2012.

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“Owing to their functional properties, emulsifiers form an indispensable part of food items such as chilled dairy products, high-priced breads, as well as low-fat spreads that demand organoleptic superiority, stability, improvement in volume and longer shelf life,” notes Frost & Sullivan Research Analyst Jennifer Steinke. “Therefore, the greater the extent of processing in the foods, the higher the emulsifier content in them.”

Fundamentally, food emulsifiers reduce interfacial tension, allow rapid absorption at the interface area, improve the functional efficacy in case of low concentration, resist chemical changes and scale economies of production.

Further, there is a growing demand for value-added emulsifiers that serve multiple purposes. For instance, food enterprises seek emulsifiers that act as low-fat substitutes and stabilizers as well as perform the basic emulsification functions.

“To meet these requirements, emulsifier manufacturers are concentrating on developing novel emulsifier blends and producing products such as non-genetically modified emulsifiers with little or zero trans-fats,” points out Steinke.

In addition, the growth in the demand for convenience foods such as ready-to-eat meals, desserts, and frozen foods is buoying the markets for emulsifiers in the United States. Convenience food manufacturers use emulsifiers to improve the shelf life and organoleptic attributes of their products.

Overall, the rise in health concerns, coupled with the growing consumer pressure for healthy ingredients will drive the demand for emulsifiers from hydrogenated oils, thus subsequently replacing hydrogenated fats in foods. Food-making companies continuously look for efficient emulsifier blends, which are custom made to suit their requirements, a trend likely to spur the markets in the future.

Strategic Analysis of U.S. Food Emulsifiers Markets is part of the Total Chemicals, Material and Foods Subscription, which also includes research in the following markets: U.S. Vitamin E markets, U.S. Vitamin A and Beta-carotene as well as U.S. food fiber markets. All research services included in subscriptions provide detailed market opportunities and industry trends evaluated following extensive interviews with market participants.

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Frost & Sullivan, a global growth consulting company, has been partnering with clients to support the development of innovative strategies for more than 40 years. The company’s industry expertise integrates growth consulting, growth partnership services, and corporate management training to identify and develop opportunities. Frost & Sullivan serves an extensive clientele that includes Global 1000 companies, emerging companies, and the investment community by providing comprehensive industry coverage that reflects a unique global perspective and combines ongoing analysis of markets, technologies, econometrics, and demographics. For more information, visit

Strategic Analysis of U.S. Food Emulsifiers Markets

Keywords in this release: emulsifier, United States, dairy, bakery, confectionery, processes foods, fats, oils, organoleptic, Vitamin E, Vitamin A, beta-carotene, food fiber, research, information, market, trends, technology, service, forecast, market share


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