- Corbion will introduce the Pristine 3000, the company's "most robust dough conditioning innovation yet," in 2021, expanding its pristine range of clean label solutions. The solution allows bakers to overcome common challenges such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation or traditional solutions such as diacetyl tartaric acid ester of monoglycerides (DATEM).
- Cargill's Brazilian unit will open a new facility in 2020 to produce pectin (which can be used as an emulsifier), a fruit by-product used in jams, beverages, dairy products, and confectionery.
- Kerry Group will open a new regional development and food manufacturing facility in Georgia, Rome, in March 2020. This new location would allow the company to better serve its European customers and expand its operations.
Frequently Asked Questions
The major factors driving the growth of the food emulsifiers market are global shift towards healthy eating and healthy alternatives and growing trend for nourishment emulsifiers.
The primary challenges include lack of supply of some emulsifiers in the global market and stringent regulation imposed by various governments regarding the manufacture of emulsifiers.
The lecithin segment is expected to dominate the global food emulsifiers market, holding a major market share in 2025.
