Growth Opportunities for Natural and Synthetic Food Emulsifiers and Texturizers Worldwide

Monday 13 February 2023, Amsterdam

With the increasing demand for clean-label products and sustainability, the food industry is poised for significant growth and change.

For various types of natural and synthetic food emulsifiers and texturizers worldwide there are growth opportuinities. From lecithin to mono- and diglycerides, this covers all the major players in the market. The dominance of lecithin in the natural category is no surprise, with soy lecithin accounting for the majority of market share. However, ingredients like quillaia extract, lipase enzymes, and aquafaba protein are expected to grow rapidly in the near future, driven by increasing demand for clean-label products.

In the texturizers market, hydrocolloids are expected to be the main driver of growth, with guar gum, pectin, and locust bean gum leading the pack. Meanwhile, functional proteins and functional fibers are also poised for strong growth in the natural texturizers category.