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Wellness Trend Among Consumers and Increased Functional Diversity of Emulsifiers Offer Viable Opportunities in the EU Emulsifiers Market - New analysis from Frost & Sullivan, European Emulsifiers Market, finds that the market earned revenues of $574.0 million in 2006 and estimates this to reach $911.3 million in 2013
Wellness Trend Among Consumers and Increased Functional Diversity of Emulsifiers Offer Viable Opportunities in the EU Emulsifiers Market

 

PRZOOM - /newswire/ - London, United Kingdom, 2007/08/02 - New analysis from Frost & Sullivan, European Emulsifiers Market, finds that the market earned revenues of $574.0 million in 2006 and estimates this to reach $911.3 million in 2013.

   
 
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The food emulsifiers market in Europe is witnessing a steady growth due to the increased health awareness among consumers and the growing demand for healthy ingredients. Moreover, extensive R&D activities on a global level have led to an enormous increase in the functional diversity of emulsifiers. This has increased the penetration power of modern-day emulsifiers that do much more than stabilizing an emulsion in various end-user applications.

New analysis from Frost & Sullivan (food.frost.com), European Emulsifiers Market, finds that the market earned revenues of $574.0 million in 2006 and estimates this to reach $911.3 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 latest analysis of the European Emulsifiers Market, send an email to Vanessa Quezada, Corporate Communications at vanessa.quezada[.]frost.com with your full name, company name, title, telephone number, email address, city, state and country. We will send you the information through email upon receipt of the above information.

“The wellness trend among consumers coupled with the improved functionality of emulsifiers is the main factor propelling the European emulsifiers market forward,” notes Frost & Sullivan Research Analyst Chandrasekhar S. ”The burgeoning health awareness has stimulated consumer interest towards low-fat products and this has augmented the consumption of emulsifiers, which are being increasingly used in fat replacers.”

Heightened media coverage about the ill effects of obesity and trans fats has promoted consumer interest in healthy products. Accordingly, emulsifiers, with their high degree of functional diversification, are being increasingly used as substitutes for fat since they mimic fat in almost all functional properties. Emulsifiers also overcome the issues of stability, viscosity and organoleptic qualities caused by fat reduction. In most cases, the use of a single emulsifier does not achieve the desired results. Emulsifier systems, which consist of a blend of various emulsifiers, will do the trick while offering superior organoleptic quality to the end-products.

The growth in the European food emulsifiers market is also driven by the expansion of food production, especially in the processed foods sector. Greater the extent of processing in foods, more is the quantity of emulsifiers used in them. The functional properties of emulsifiers have made them an indispensable component of various food applications such as premium breads, low-fat spreads, chilled dairy products and chocolates.

Despite these positive trends, the consumer attitude towards E-numbers is restraining market growth, particularly for synthetic emulsifiers. For instance, ascorbic acid, one of the constituents in bread production, has an E-number and people perceive this to be unhealthy, until they realise that it is only Vitamin C. This reflects the general lack of education among consumers in Europe, which has restricted potential volumes in the food and beverage sectors.

“In Europe, the problem stemmed from a situation a few years ago, wherein some colours with E-numbers were identified as carcinogens,” explains Chandrasekhar. “As a result, many people continue to perceive E-numbers negatively.”

Manufacturers in the European food emulsifiers market are increasingly focusing on resolving legislative and labelling issues for emulsifiers. In addition, they should also work towards increasing consumer awareness of E-numbers. E-numbers are registered ingredients that are deemed safe in the food chain after rigorous experiments and analysis. “If anything, E-numbers should have a positive effect,” remarks Chandrasekhar.

Given this situation, industry associations such as the European Food Emulsifier Manufacturers Association (Efema) and the media will need to work towards spreading awareness among consumers. The presence of industry bodies will enhance the credibility of such campaigns.

European Emulsifiers Market is part of the Food and Beverage Ingredients Growth Partnership Service, which also includes research on the Southeast Asia nutraceuticals market, the United States and the European dietary supplements markets, as well as the United States and European omega-3 and omega-6 markets. All research included in subscriptions provide detailed market opportunities and industry trends that have been evaluated following extensive interviews with market participants. Interviews with the press are available.

About Frost & Sullivan

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.

 
 
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Wellness Trend Among Consumers and Increased Functional Diversity of Emulsifiers Offer Viable Opportunities in the EU Emulsifiers Market

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