Food Emulsifiers Market Size - By Type, Source, Application, Growth Forecast, 2025 - 2034

Food Emulsifiers Market Size

The global food emulsifiers market was valued at USD 4.1 billion in 2024, with expectations to reach USD 7.7 billion by 2034, growing at a CAGR of 6.6%.
 

Steady growth in the market is primarily fueled by the increasing consumption of convenience and processed foods, plant-based ingredients, and clean-labels. Emulsifiers, or emulsifying agents, are essential for the improvement of food structure, stability, & shelf life.  Bakery and confectionery, dairy and frozen desserts, beverages, processed meat, ready meals, and even infant nutrition are some of the fields where these ingredients are used.
 

Market analysts attribute the increasing demand for clean label and vegan friendly products to the significant growth in the Emulsifier Segments with Natural and Plant Based emulsifiers such as Soy, Sunflower & Lecithin. Plant derived lecithin and alternatives are driving the market. Also, due to their versatility and cost-effectiveness, mono- and diglycerides continue to dominate. Although used widely in functional and convenience food, synthetic emulsifiers like Polysorbates are seeing moderate decline due to health concerns.
 

Asia Pacific is witnessing the fastest growth regionally, attributed to changes in dietary habits and urbanization. Europe and North America remarked as mature markets still hold strong in the demands for natural and sustainable components. Along with the regulatory support for food safety and label clarity, the market innovation in emulsifier blends continue to fortify the evolution of emulsifiers as a key component in the modern food manufacturing industry.
 

The uptick of USD 3.4 trillion by 2030 in the global food market is projected to widely expand the food emulsifier market as well. As innovation and production within the food industry increases, the need for emulsifiers for modifying, controlling, and maintaining the texture, stability, and shelf life of processed and functional foods will increase, specifically for plant-based foods which are continuously rising in demand.
 

Food Emulsifiers Market Trends

The food emulsifiers industry is changing rapidly due to factors such as advancement in food technologies, expansion of industries, shifting consumer preferences, regulations, and more. Recently developed technologies like enzyme-modified lecithin and clean label emulsifier blends are meeting consumer expectations for sustainable ingredients as well as performing better than previous products. Manufacturers are concentrating more on soy and sunflower plant-based emulsifiers due to the increased demand for allergen-free, vegan, and clean label products.
 

The deepened concern of consumers about ingredients used in food has driven the demand for emulsifiers in convenience foods, bakery products, and dairy products. The processed and ready-to-eat meal market is growing rapidly and so is the urban population. The result is an increased usage of emulsifiers to improve product consistency and shelf-life stability.
 

The systematic growth of food industries in countries of Asia-Pacific and Latin America is increasing the food emulsifiers market scope for usage of emulsifiers in bulk manufacturing setups. Simultaneously, some regulatory bodies like the EFSA, FDA, and Codex Alimentarius are seeking better control over sophisticated emulsifiers by encouraging the use of safer food-grade substitutes. Manufacturers are forced by regulations to shift towards green chemistry, and R&D which is more eco-friendly. All in all, the market is changing from innovation and consumer trends alongside the need for less refined food to healthier options.
 

For instance, in August 2024, Palsgaard expanded its food emulsifier manufacturing capabilities by inaugurating a new emulsifier factory in Malaysia. The factory, with a production capacity of 20,000 metric tons (MT), underscores the company's dedication to meeting the growing demand for emulsifiers in the food industry, particularly in the Asia-Pacific region.
 

Tariff Impact

The US government’s decision to levy import duties on various food ingredients and finished food products is going to cause a very substantial change in the emulsifier market. These tariffs will be forcing the prices for the main ingredients such as lecithin, mono and diglycerides, and polysorbates up. This implies that local manufacturers are probably going to have higher production costs, and this will subsequently have a bearing on the market through higher product prices.
 

The need to cut costs induced by the market situation could speed up the switch of customer preference to emulsifiers that are produced in the US and ones that are derived from different, plant-based ingredients. Many emulsifier suppliers may be spurred to renew their product list and offer sustainable solutions in line with changing consumer demand and cost constraints. This shift can boost a range of clean-label products, clearly, many of them running on natural emulsifiers such as sunflower lecithin or various oat-based things further driving the industry.
 

With respect to US manufacturers, the tariffs can turn in their favor by decreasing the extent of low-cost imports and hence resulting in US companies effectively monopolizing the domestic market. However, overseas suppliers to the US will probably experience reduced interest in their products, which could be brought about by the high costs and the resultant supply chain interruptions. As a result, the industry may consequently experience changes in terms of trade relationships and supplier networks the main outcome being the reorganization of trade and supplier networks in the industry.
 

Food Emulsifiers Market Analysis

Based on type the food emulsifiers market is segmented into mono- and di-glycerides, lecithin, sorbitan esters, stearoyl lactylates, polyglycerol esters, polysorbates, others. The mono- and di-glycerides accounted for 34.8% of the market share in 2024 and is expected to grow with the CAGR of 6.4% in 2034.
 

• Di and Mono Glycerides capture the largest share of food emulsifiers globally because of their multifunctional characteristics, economic value, and widespread use. They are active multifunctional emulsifiers, texturizers, and stabilizers in the bakery, dairy, confectionery, and processed foods sectors. They are in high demand due to their industrial grade food consistency shelf life, mouthfeel, and other product components.
   
• Lecithin comes closely behind as a prominent emulsifier, especially in the making of chocolates, margarine, and baked goods because of its natural source and health benefits. Stearoyl Lactylates is often employed in bakery and dairy products for better dough conditioning and emulsifying. Sorbitan Esters are preferred in beverages and fat-based applications for their textural and consistency enhancing abilities. Polyglycerol Esters, which possess high stability, are mostly limited to processed foods and soft drinks. Polysorbates, however, are indispensable for emulsifying oil and water in salad dressings, beverages, and ice cream, further aiding these beverages. Emulsifying other processed food. All in all, these emulsifiers span a wide area of scope, versatility, and usefulness within the food sector.
   

Based on source the food emulsifiers market is segmented into plant-based emulsifiers, animal-based emulsifiers, synthetic emulsifiers. Plant based emulsifiers holds the market share of 39.5% in 2024 and expected to grow at a faster rate of 6.2% CAGR.
 

• The nutritional and dietary trends of consumers and modern society at large tend to lean towards preferring more natural, plant-based, clean-labeled, and sustainable products. This shift has caused a growing interest in food emulsifiers sourced from soy, sunflower, and canola, which explains their rapid rise in popularity. Additionally, the projected future trends showcase that the need for these ingredients will only rise.
   
• According to the latest study of Statista, 6% of the population is Vegetarian and 4% vegan in the US, which is approximately 20.2 million and 13.46 million people, respectively, and the total population is 336.67 million. This further boost the demand of plant-based source in food emulsifiers.
   
• Unlike their plant-based counterparts, animal-based emulsifiers remain exceptionally less popular due to concerns over diet and animal welfare. Such ingredients are still in limited use, yet there is an evident shift towards using plant-based substitutes.
   
• Another option is mono- and diglycerides which are synthetic emulsifiers. These are also heavily used because of their reliability and cost, although they now face increased scrutiny over health concerns. This is why over time plant-based substitutes are expected to rise in demand and fill that gap.
   

Based on application the food emulsifiers market is segmented into bakery and confectionery, dairy and frozen desserts, processed meat and seafood, convenience foods and ready meals, beverages, infant nutrition and baby food, others. The bakery and confectionery segment hold a significant market size of USD 1.2 billion of the market in 2024.
 

• As there is increasing global demand for processed baked goods and gourmet confections, the bakery and confectionery segment remains the largest market for food emulsifiers. Mono- and di-glycerides as well as lecithin are used in these food segments to enhance emulsification, dough stability, texture, shelf life, and retard aging.
   
• For instance, in 2017, the global market for bread and bakery products amounted to an estimated volume of approximately 91.4 million tons and it is expected to reach 135 million tons by 2025.
   
•  The increasing consumption of fast food and convenience pastries and cakes, particularly in metropolitan areas, has also greatly increased the demand for emulsifiers. In addition, the growing popularity of vegan and gluten-free bakery goods has resulted in the need for clean label plant-based emulsifiers supporting these industries. Unlike other segments, this one is sustained by constant changes and updates to promotional activities of their product’s formulations, strengthening its market dominance. Developed and emerging countries along with rising disposable incomes also support the growth of the bakery and confectionery segment globally.
   

In the food emulsifiers market, U.S. accounts the major share in North America by accounting USD 592.6 million in 2024 and is expected to grow at a CAGR of 6.9% in 2034.
 

• The U.S. remains the leading participant in the North America food emulsifier market due to the strong sustenance processing industry, high consumption of convenience food, and innovation-based economy. The U.S. leads the value of bakery goods and dairy products and frozen desserts which is further supported by the sale of emulsifier products.
   
• For example, Americans consume a sizable amount of cake and pastry goods, namely 2.75 billion kilograms in 2024.
   
• Furthermore, the increasing health and wellness trend among the U.S. consumers is demanding for more novel emulsification solutions such as plant-based and natural emulsifiers resulting in stronger demand for modern emulsification technologies. The country’s well-developed marketing system or supply chains make it more efficient to obtain raw materials from local and global sources. In food technology and industrial innovation, regulatory policies and the competitive environment boost restructuring in the industrial sector. The activities of large domestic food producers, research institutions as well as the greater share of foreign firms keep on strengthening the U.S. position making it the leader of market food emulsifier in North America.
   

Food Emulsifiers Market Share

Top 5 companies include Archer Daniels Midland Company (ADM), Cargill, Inc., Croda International Plc, Kerry Group plc, Corbion N.V. These are prominent companies within the global food emulsifiers market operating in their respective regions. These companies hold strong positions globally due to their extensive experience in food emulsifiers market. Their diverse product portfolios, backed by robust production capabilities and distribution networks, enable them to meet the rising demand for food emulsifiers across various regions.
 

Food Emulsifiers Market Companies

Archer Daniels Midland Company (ADM): ADM holds a considerable ranking amongst the leaders of the food emulsifier segment market, since it produces and sells a complete range of emulsifiers like mono- and diglycerides, lecithin, and specialty ingredients as well. The company significantly operates on international markets and is able to service bakery, dairy, beverages, and processed foods industries. Thus, ADM is strategically focusing on serving the evolving consumer needs of clean label products at economical prices which positions it as a significant player in the food emulsifier industry.


Cargill, Inc.: Cargill’s market leadership as an active food emulsifiers supplier for lecithin, mono and diglycerides, sorbitan esters, and others is well justified by its strong R&D capabilities and dominancy on sustainable and clean label trends. The company has been applying greatest innovation through investments to strengthen collaborations with food manufacturers which is leading to greater competitive advantage for Cargill, especially with the bakery and confectionery products.
 

Croda International Plc: Croda focuses on food emulsifiers, especially on plant derived sources, which they have extensive knowledge in. The company's focus on plant-based emulsifiers and cleaning label ingredients increases their competitiveness, especially in market segments prone to safeguarding the ecosystem. Due to strong portfolio investments in the food industry, alongside Croda’s sustainable business practices, gives them the market edge over its competitors, in places where sustainability of the food emulsifiers and eco-friendly practices are vital.


Kerry Group plc: Kerry Group’s is the leading provider of food ingredients, which includes fats or emulsifiers for bakery, dairy, and beverages. The company is focused on developing new products, innovative plant-based emulsifiers, and clean label products. Kerry Group is regionally strong in emerging markets where they are able to customize emulsifier blends.


Corbion N.V.: Corbion is an experienced participant in the food emulsifier industry, specializing in sustainable and natural emulsifier solutions. The company markets plant-based emulsifiers due to the popularity of clean label products. Some of the strategic R&D investments and innovations alongside sustainable sourcing practices tend to bolster Corbion’s position in the sustainable food emulsifier market.
 

Food Emulsifiers Industry News:

• August 2024: Palsgaard has enhanced its food emulsifier production capabilities by opening a new factory in Malaysia. With a production capacity of 20,000 metric tons (MT), this facility highlights the company’s commitment to addressing the increasing demand for emulsifiers in the food sector, especially in the Asia-Pacific region.
   
• March 2023: Corbion, based in the Netherlands, has collaborated with Belgium’s Azelis to serve as a distribution partner for food ingredients, including food emulsifiers, in Malaysia and Singapore. Azelis has previously represented Corbion’s food ingredients in India and Indonesia, which has contributed to strengthening the company's presence in the Asia-Pacific region and enhancing the sales of its food emulsifiers.
   

The food emulsifiers market research report includes an in-depth coverage of the industry with estimates and forecast in terms of revenue in USD Billion from 2021 – 2034 for the following segments:

Click here to Buy Section of this Report

Market, By Type

• Mono- and Di-glycerides
• Lecithin
• Sorbitan esters
• Stearoyl lactylates
• Polyglycerol esters
• Polysorbates
• Others

Market, By Source

• Plant-based emulsifiers
• Soy-derived
• Sunflower-derived
• Palm-derived
• Other plant sources
• Animal-based emulsifiers
• Synthetic emulsifiers

Market, By Application

• Bakery and confectionery
  • Bread and rolls
  • Cakes and pastries
  • Biscuits and cookies
  • Chocolate and confectionery 
• Dairy and frozen desserts
  • Ice cream and frozen desserts
  • Milk and cream products
  • Cheese products
  • Yogurt and fermented dairy
• Processed meat and seafood
  • Sausages and processed meats
  • Seafood products
• Convenience foods and ready meals
  • Soup and sauces
  • Dressings and mayonnaise
  • Ready-to-eat meals
• Beverages
  • Carbonated drinks
  • Fruit juices and nectars
  • Alcoholic beverages
  • Plant-based beverage
• Infant nutrition and baby food
  • Infant formula
  • Baby food products
• Other  

The above information is provided for the following regions and countries:

• North America 
  • U.S.
  • Canada 
• Europe
  • Germany
  • UK
  • France
  • Spain
  • Italy
  • Russia 
• Asia Pacific
  • China
  • India
  • Japan
  • Australia
  • South Korea 
• Latin America
  • Brazil
  • Mexico
  • Argentina 
• Middle East and Africa
  • Saudi Arabia
  • South Africa
  • UAE