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商品編碼

1455779

全球加工肉品乳化劑市場 - 2023-2030

Global Processed Meat Emulsifier Market - 2023-2030

出版日期: 2024年03月26日 | 出版商:

DataM Intelligence | 英文 213 Pages | 商品交期: 約2個工作天內

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簡介目錄

概述

全球加工肉類乳化劑市場在 2022 年達到 7.702 億美元，預計到 2030 年將達到 10.704 億美元，2023-2030 年預測期間CAGR為 4.2%。

消費者擴大尋求採用清潔標籤成分製成、不含人工添加劑和防腐劑的加工肉製品。這一趨勢正在推動製造商開發源自天然來源或具有清潔標籤聲明的乳化劑，以滿足消費者對透明度和健康意識選擇的偏好，從而推動全球加工肉類乳化劑市場的發展。

食品科學和技術的進步正在推動乳化劑功能和性能的創新。製造商正在開發具有增強水結合性能、提高穩定性和延長保存期限的乳化劑，以滿足加工肉類製造商的多樣化需求，並迎合不斷變化的消費者偏好，從而刺激全球市場需求。

例如，2023 年 10 月 12 日，Heura Foods 推出了植物性冷盤的最新創新產品，採用了「簡單、可擴展」的新型組織化技術。它利用這種新的組織化工藝，Heura 的合約製造合作夥伴可以採用該工藝，生產出具有新穎質地和增強功能的乳液，在加工肉類乳化劑市場樹立了新標準。

植物性飲食的流行和對肉類替代品的需求正在影響北美的加工肉類乳化劑市場。製造商正在開發專門用於植物性肉類替代品（例如漢堡、香腸和熟食片）的乳化劑，以實現該地區肉類產品所需的質地、多汁性和口感特徵。

動力學

對簡便食品的需求不斷增加

對簡便食品日益成長的需求預計將成為全球加工肉類乳化劑市場成長的推動力。簡便食品，包括加工肉類，因其易於製備、較長的保存期限和即食性質而受到消費者的歡迎。乳化劑透過改善質地、稠度和穩定性，從而提高這些產品的整體品質和吸引力，在加工肉類的生產中發揮著至關重要的作用。

食品加工技術和配方的進步促進了專為加工肉類應用量身定做的創新乳化劑解決方案的開發。這些乳化劑不僅改善加工肉類的感官特性，而且還具有功能優勢，例如改善保水性、減少烹飪損失以及增強儲存期間的穩定性。

例如，2022 年 11 月 25 日，蘇格蘭的 Oceanium 推出了從海藻中提取的海洋健康纖維，作為合成甲基纖維素的直接替代品，合成甲基纖維素是植物性食品中的常見成分。這種創新產品專為植物性肉類行業和無麩質市場量身定做。 Oceanium 的新型食品成分可作為甲基纖維素的替代品，甲基纖維素是纖維素的合成衍生物，廣泛用作植物性肉類中的黏合劑和乳化劑。

消費者對加工肉品成分的認知不斷提高

消費者越來越意識到他們所消費的食品中的成分，導致對清潔標籤產品的需求不斷成長。乳化劑在加工肉類中實現所需的質地和穩定性方面發揮著至關重要的作用。製造商透過開發源自天然來源或具有清潔標籤聲明的乳化劑（例如植物性或非基因改造替代品）來回應消費者的喜好。

消費者健康意識的提高推動了對更健康、更有營養的食品選擇的需求，包括加工肉類。乳化劑可以透過降低脂肪含量、增強質地和提高產品穩定性來影響加工肉類的營養成分。製造商正在利用這一趨勢，開發具有符合健康目標的功能特性的乳化劑，例如減少飽和脂肪含量或提高纖維含量。

日益成長的健康擔憂

隨著消費者健康意識的增強，人們越來越偏好更健康的食品。加工肉類由於飽和脂肪、鈉和添加劑含量高，通常與健康問題有關。加工肉類中使用的乳化劑會加劇這些問題，特別是如果它們被認為是合成的或可能有害的話。因此，消費者可能會尋找加工肉類的替代品，導致市場需求減少。

一些研究顯示加工肉類消費與健康風險之間存在潛在聯繫，例如心血管疾病、癌症、腸道問題和肥胖的風險增加。如果加工肉類中使用的乳化劑有助於配製營養成分不利的產品，則可能會加劇這些健康問題。對這些健康風險的認知提高可能會促使消費者減少加工肉類的消費，從而導致市場需求下降。

例如，2023 年 6 月 14 日，歐洲食品安全局強調「食品乳化劑、腸道微生物組及其潛在的長期健康影響」是新出現的關注領域。最近對小鼠的研究揭示了某些乳化劑對腸道微生物群的影響。例如，一項研究表明，乳化劑聚山梨醇酯 80 會導致小腸微生物組多樣性下降。另一項研究發現，單月桂酸甘油酯會破壞腸道細菌的平衡，引發發炎和代謝症候群。

Consumers are increasingly seeking processed meat products made with clean-label ingredients, free from artificial additives and preservatives. This trend is driving manufacturers to develop emulsifiers derived from natural sources or with clean label claims to meet consumer preferences for transparency and health-conscious choices, driving the global processed meat emulsifier market.

Advancements in food science and technology are driving innovations in emulsifier functionality and performance. Manufacturers are developing emulsifiers with enhanced water-binding properties, improved stability, and extended shelf life to meet the diverse needs of processed meat manufacturers and cater to evolving consumer preferences, boosting the global market demand.

For instance, on October 12, 2023, Heura Foods introduced its latest innovation in the form of plant-based cold cuts, utilizing a "simple, scalable" novel texturizing technology. It is leveraging this new texturizing process, which can be adopted by Heura's contract manufacturing partners, resulting in emulsions that offer novel textures and enhanced functionality, setting a new standard in the processed meat emulsifier market.

The popularity of plant-based diets and the demand for meat alternatives are influencing the processed meat emulsifier market in North America. Manufacturers are developing emulsifiers tailored for use in plant-based meat substitutes, such as burgers, sausages, and deli slices, to achieve the desired texture, juiciness, and mouthfeel characteristics of meat products in the region.

Dynamics

Increasing Demand for Convenience Foods

The increasing demand for convenience foods is expected to be a driving force behind the growth of the global processed meat emulsifier market. Convenience foods, including processed meats, are popular among consumers due to their ease of preparation, longer shelf life, and ready-to-eat nature. Emulsifiers play a crucial role in the production of processed meats by improving texture, consistency, and stability, thereby enhancing the overall quality and appeal of these products.

Advancements in food processing technologies and formulations have led to the development of innovative emulsifier solutions tailored specifically for processed meat applications. These emulsifiers not only improve the sensory characteristics of processed meats but also offer functional benefits such as improved water retention, reduced cooking loss, and enhanced stability during storage.

For instance, on November 25, 2022, Scotland's Oceanium introduced Ocean Health Fibre, derived from seaweed, as a direct substitute for synthetic methylcellulose, a prevalent ingredient in plant-based foods. This innovative product is tailored for the plant-based meat industry and the gluten-free market. Oceanium's novel food component serves as an alternative to methylcellulose, a synthetic derivative of cellulose extensively utilized as a binding and emulsifying agent in plant-based meats.

Rising Consumer Awareness about Ingredients Used in Processed Meats

Consumers are becoming increasingly conscious of the ingredients present in the food they consume, leading to a growing demand for clean-label products. Emulsifiers play a crucial role in achieving the desired texture and stability in processed meats. Manufacturers are responding to consumer preferences by developing emulsifiers derived from natural sources or with clean-label claims, such as plant-based or non-GMO alternatives.

Rising health consciousness among consumers is driving demand for healthier and more nutritious food options, including processed meats. Emulsifiers can influence the nutritional profile of processed meats by reducing fat content, enhancing texture, and improving product stability. Manufacturers are leveraging this trend by developing emulsifiers with functional properties that align with health and wellness goals, such as reducing saturated fat content or enhancing fiber content.

Growing Health Concerns

As consumers become more health-conscious, there is a growing preference for healthier food options. Processed meats are often associated with health concerns due to their high levels of saturated fats, sodium, and additives. Emulsifiers used in processed meats contribute to these concerns, especially if they are perceived as synthetic or potentially harmful. As a result, consumers may seek out alternatives to processed meats, leading to reduced demand in the market.

Some studies have suggested a potential link between processed meat consumption and health risks, such as an increased risk of cardiovascular disease, cancer, gut problems and obesity. Emulsifiers used in processed meats may exacerbate these health concerns if they contribute to the formulation of products with unfavorable nutritional profiles. Heightened awareness of these health risks may prompt consumers to reduce their consumption of processed meats, leading to a decline in market demand.

For instance, on June 14, 2023, The European Food Safety Authority highlighted "food emulsifiers, the gut microbiome, and their potential long-term health impacts" as areas of emerging concern. Recent research in mice has revealed concerning effects of certain emulsifiers on gut microbiota. For instance, one study demonstrated that the emulsifier polysorbate-80 led to a decrease in the diversity of the small intestine's microbiome. Another study found that glycerol monolaurate disrupted the balance of gut bacteria, inducing inflammation and metabolic syndrome.

Segment Analysis

The global processed meat emulsifier market is segmented based on type, application, and region.

Wide Formulation Flexibility and Enhanced Product Quality in Warm Process

The warm process segment holds the largest share of the global market. Warm process techniques involve emulsifying meat at temperatures above room temperature but below cooking temperatures. This method helps to preserve the natural texture, flavor, and color of the meat while effectively binding fat and water components. As a result, meat products processed using warm methods often exhibit superior quality attributes, boosting consumer preference and market demand.

Warm process methods offer flexibility in formulation, allowing for the incorporation of a wide range of ingredients, additives, and flavorings into processed meat products. Manufacturers can tailor product formulations to meet specific market preferences, dietary requirements, and functional needs, thereby expanding market opportunities and catering to diverse consumer demands.

Geographical Penetration

Rising Health Awareness and Innovation in North America

North America dominates the global processed meat emulsifier market. The region's robust demand for the products sausages, hot dogs, deli meats, and burgers contributes to the dominance of North America in the global processed meat emulsifier market. North America boasts a highly developed food processing industry with advanced manufacturing technologies and infrastructure, driving market growth.

Increasing health consciousness among consumers in North America is driving demand for processed meat products with improved nutritional profiles and cleaner ingredient labels. Manufacturers are responding to this trend by developing emulsifiers derived from natural sources or with clean label claims, thereby fueling processed meat emulsifier market growth in the region.

COVID-19 Impact Analysis

The pandemic has disrupted global supply chains, leading to challenges in sourcing raw materials and ingredients for processed meat emulsifiers. Restrictions on movement, border closures, and labor shortages have affected the production and transportation of emulsifiers and other key inputs, causing supply chain disruptions and delays in manufacturing and distribution, which has restrained market growth.

The pandemic has altered consumer behavior, with many individuals opting for home-cooked meals over dining out or purchasing processed foods. As a result, the demand for processed meat products, including those containing emulsifiers, may have fluctuated during different phases of the pandemic. Consumer preferences for healthier and more natural food options may have also influenced purchasing decisions, impacting the market for processed meat emulsifiers.

Russia-Ukraine War Impact Analysis

The conflict disrupted supply chains, particularly in Eastern Europe, where a significant portion of raw materials for emulsifiers are sourced. This led to shortages of key ingredients used in processed meat emulsifiers, affecting production capacity and leading to delays in product delivery to the market. The geopolitical tensions between Russia and Ukraine created uncertainty in the global market, leading to volatility in the prices of raw materials and finished products.

Trade restrictions and tariffs imposed as a result of the conflict disrupted international trade flows, affecting the import and export of processed meat emulsifiers and related products. Increased trade barriers and customs delays added complexity and cost to global supply chains, constraining market growth and expansion opportunities. Uncertainty about the future and concerns about economic stability led to changes in consumer behavior, including reduced spending on non-essential goods such as processed meat products containing emulsifiers.

By Type

Warm Process
Cold Process

By Application

Sausage
Beef
Pork
Others

By Region

North America
- U.S.
- Canada
- Mexico
Europe
- Germany
- UK
- France
- Italy
- Russia
- Rest of Europe
South America
- Brazil
- Argentina
- Rest of South America
Asia-Pacific
- China
- India
- Japan
- Australia
- Rest of Asia-Pacific
Middle East and Africa

Key Developments

On November 28, 2023, KaTech by Ingredion announced its presence felt in London at the Plant-Based World Expo Europe by launching its array of stabilizers and emulsifier solutions tailored for plant-based food categories. At the trade show, the company showcased a diverse selection of seafood, meat, and dairy alternative concepts crafted using ingredients sourced from Ingredion.
On March 28, 2022, CP Kelco, an ingredient company, collaborated with food tech startup Shiru to advance and expand the utilization of next-generation plant proteins as sustainable alternatives for various common ingredients. The initial prospects for this partnership involve the development of a more natural substitute for the emulsifier methylcellulose.
On April 10, 2023, Mycorena launched Mycolein, a fungi-stabilized fat, into the market. This clean-label fat is commercially accessible under the brand name Mycolein. It is validated as a superior alternative to plant-based fats, Mycolein enhances the taste and structural properties of plant-based food products, marking a significant advancement in the industry.

Competitive Landscape

The major global players in the processed meat emulsifier market include Palsgaard A/S, BASF SE, Archer Daniels Midland Company, Ace Ingredients Co., Ltd., Ingredion Incorporated, Meat Cracks Technologie GmbH, LASENOR EMUL, S.L., Lecitein Limited, Halim Biotech, and Tegar.

Why Purchase the Report?

To visualize the global processed meat emulsifier market segmentation based on type, application, and region, as well as understand critical commercial assets and players.
Identify commercial opportunities by analyzing trends and co-development.
Excel data sheet with numerous processed meat emulsifier market-level data points with all segments.
PDF report consists of a comprehensive analysis after exhaustive qualitative interviews and an in-depth study.
Product mapping available as Excel consisting of critical products of all the major players.

The global processed meat emulsifier market report would provide approximately 54 tables, 42 figures, and 213 Pages.

Target Audience 2023

Manufacturers/ Buyers
Industry Investors/Investment Bankers
Research Professionals
Emerging Companies

1.Methodology and Scope

1.1.Research Methodology
1.2.Research Objective and Scope of the Report

2.Definition and Overview

3.Executive Summary

3.1.Snippet by Type
3.2.Snippet by Application
3.3.Snippet by Region

4.Dynamics

4.1.Impacting Factors
- 4.1.1.Drivers
  - 4.1.1.1.Increasing Demand for Convenience Foods
  - 4.1.1.2.Rising Consumer Awareness about Ingredients Used in Processed Meats
- 4.1.2.Restraints
  - 4.1.2.1.Growing Health Concerns
- 4.1.3.Opportunity
- 4.1.4.Impact Analysis

5.Industry Analysis

5.1.Porter's Five Force Analysis
5.2.Supply Chain Analysis
5.3.Pricing Analysis
5.4.Regulatory Analysis
5.5.Russia-Ukraine War Impact Analysis
5.6.DMI Opinion

6.COVID-19 Analysis

6.1.Analysis of COVID-19
- 6.1.1.Scenario Before COVID
- 6.1.2.Scenario During COVID
- 6.1.3.Scenario Post COVID
6.2.Pricing Dynamics Amid COVID-19
6.3.Demand-Supply Spectrum
6.4.Government Initiatives Related to the Market During Pandemic
6.5.Manufacturers Strategic Initiatives
6.6.Conclusion

7.By Type

7.1.Introduction
- 7.1.1.Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
- 7.1.2.Market Attractiveness Index, By Type
7.2.Warm Process*
- 7.2.1.Introduction
- 7.2.2.Market Size Analysis and Y-o-Y Growth Analysis (%)
7.3.Cold Process

8.By Application

8.1.Introduction
- 8.1.1.Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 8.1.2.Market Attractiveness Index, By Application
8.2.Sausage*
- 8.2.1.Introduction
- 8.2.2.Market Size Analysis and Y-o-Y Growth Analysis (%)
8.3.Beef
8.4.Pork
8.5.Others

9.By Region

9.1.Introduction
- 9.1.1.Market Size Analysis and Y-o-Y Growth Analysis (%), By Region
- 9.1.2.Market Attractiveness Index, By Region
9.2.North America
- 9.2.1.Introduction
- 9.2.2.Key Region-Specific Dynamics
- 9.2.3.Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
- 9.2.4.Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.2.5.Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.2.5.1.U.S.
  - 9.2.5.2.Canada
  - 9.2.5.3.Mexico
9.3.Europe
- 9.3.1.Introduction
- 9.3.2.Key Region-Specific Dynamics
- 9.3.3.Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
- 9.3.4.Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.3.5.Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.3.5.1.Germany
  - 9.3.5.2.UK
  - 9.3.5.3.France
  - 9.3.5.4.Italy
  - 9.3.5.5.Russia
  - 9.3.5.6.Rest of Europe
9.4.South America
- 9.4.1.Introduction
- 9.4.2.Key Region-Specific Dynamics
- 9.4.3.Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
- 9.4.4.Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.4.5.Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.4.5.1.Brazil
  - 9.4.5.2.Argentina
  - 9.4.5.3.Rest of South America
9.5.Asia-Pacific
- 9.5.1.Introduction
- 9.5.2.Key Region-Specific Dynamics
- 9.5.3.Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
- 9.5.4.Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.5.5.Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.5.5.1.China
  - 9.5.5.2.India
  - 9.5.5.3.Japan
  - 9.5.5.4.Australia
  - 9.5.5.5.Rest of Asia-Pacific
9.6.Middle East and Africa
- 9.6.1.Introduction
- 9.6.2.Key Region-Specific Dynamics
- 9.6.3.Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
- 9.6.4.Market Size Analysis and Y-o-Y Growth Analysis (%), By Application

10.Competitive Landscape

10.1.Competitive Scenario
10.2.Market Positioning/Share Analysis
10.3.Mergers and Acquisitions Analysis

11.Company Profiles

11.1.Palsgaard A/S*
- 11.1.1.Company Overview
- 11.1.2.Product Portfolio and Description
- 11.1.3.Financial Overview
- 11.1.4.Key Developments
11.2.BASF SE
11.3.Archer Daniels Midland Company
11.4.Ace Ingredients Co., Ltd.
11.5.Ingredion Incorporated
11.6.Meat Cracks Technologie GmbH
11.7.LASENOR EMUL, S.L.
11.8.Lecitein Limited
11.9.Halim Biotech
11.10.Tegar

LIST NOT EXHAUSTIVE