Marché européen des antimousses pour la transformation des pommes de terre – Tendances et prévisions de l’industrie jusqu’en 2030

Analyse et taille du marché des antimousses pour la transformation des pommes de terre en Europe

Le marché européen des antimousses pour la transformation des pommes de terre devrait connaître une croissance significative au cours de la période de prévision de 2023 à 2030. Data Bridge Market Research analyse que le marché croît avec un TCAC de 4,5 % au cours de la période de prévision de 2023 à 2030 et devrait atteindre 44 184,87 milliers de dollars d'ici 2030. Le principal facteur à l'origine de la croissance du marché est les perspectives positives envers l'industrie de l'emballage alimentaire et la croissance des services de restauration rapide.

Les antimousses sont des substances chimiques utilisées dans de nombreuses installations de transformation alimentaire pour empêcher ou éliminer la production de mousse. Ils peuvent être utilisés comme auxiliaires de transformation ou additifs. En raison de leur teneur élevée en amidon, de la mousse se forme lorsque les pommes de terre entrent en contact avec de l'eau pendant le processus d'ébullition, de tranchage et autres. Les agents antimousses sont considérés comme sûrs pour la consommation.

Le rapport sur le marché européen des antimousses pour la transformation des pommes de terre fournit des détails sur la part de marché, les nouveaux développements et l'impact des acteurs du marché national et local, analyse les opportunités en termes de poches de revenus émergentes, de changements dans la réglementation du marché, d'approbations de produits, de décisions stratégiques, de lancements de produits, d'expansions géographiques et d'innovations technologiques sur le marché. Pour comprendre l'analyse et le scénario du marché, contactez-nous pour un briefing d'analyste. Notre équipe vous aidera à créer une solution d'impact sur les revenus pour atteindre votre objectif souhaité.

Définition du marché

Defoamers for potato processing are chemicals used to control or eliminate foam formation during different stages of potato processing. The defoaming agent disrupts foam by reducing surface tension and destabilizing the foam structure. They have surfactants that break the foam bubbles and avoid the formation of new foam. They play an important role in obtaining better products, process quality, and better equipment operation in potato processing. The defoamers product type are mostly segmented as silicone based defoamers and non silicone based defoamers/polymer based defoamers. These defoamers are used in potato processing applications to obtain potato-based products such as flakes, fries, chips, crisps, mashed potatoes, and granules among others.

Europe Defoamers for Potato Processing Market Dynamics

Drivers

• Rising Consumption of Processed Potato Food Items Around the Globe

Potato is processed in various kinds of food items such as chips, flakes, fries, and wedges. The processing includes the addition of preservatives, additives, flavors, washing, heating, and cooking. According to the NOVA system, food processing is categorized as unprocessed or minimally processed. The minimal processing is not much different from the natural form. It includes light processing methods such as boiling, drying, freezing, and others.

Globally, potatoes are a very common dietary item. The nutritional values vary with the way of cooking. The main energy-giving component in potatoes is carbohydrates. When it is boiled or baked, it becomes fat-free. It also contains a small amount of protein (about 3 g).

Defoaming agents such as polyglycerol esters are widely used in food items. They prevent or remove the foam produced during the processing of food.

These agents are insoluble in foaming media and have surface-active properties. Due to their less viscosity, they can spread over the foamy surface easily and destabilize the foam. With modernization, the consumption of potato processed food items is increasing as they provide different tastes and flavors.

• Product Advancements and Innovations in Defoamers for Food Processing

Potatoes contain starch along with minimal protein and fat content. This starch is extracted and can be utilized in the distillation process of alcoholic beverages. The remaining part is then used for processing food items such as french fries, chips, wedges, flakes, and powder.

The dried contents of potatoes are starch and protein. These will generate foam when potatoes are sent for washing, peeling, cutting, and during transportation processes.

Defoamers are used in potato processing to decrease or prevent foam production as it will create problems in later stages. Due to the accumulation of starch, the production efficiency is affected negatively. It will also affect the quality of potato products. Other disadvantages of foam production include equipment damage and increased water consumption.

Along with time, new advancements and innovative solutions have been discovered to solve the problem of foaming during food processing.

Opportunities

• Rising Spending on Sustainable Alternatives and The Development of Bio-Based Anti-Foaming Products

Leading manufacturers are always ready to spend handsomely on the R&D of new products. Sustainable alternatives and technologies are developed to meet the need of the present without compromising the resources for future generations.

Thermodynamically, foams are unstable, but under some practical conditions, they can remain fairly stable for a considerable amount of time. It becomes necessary to add chemical substances to prevent or destroy the foam because if it is not controlled, it can cause equipment malfunction, clogging of flow lines, and can also damage product quality.

Many types of defoaming agents are available such as water-based, polymer-based, silicone-based, and oil-based. Out of these, vegetable oil-based are better as they do not have adverse environmental effects. Some manufacturers also use plant-based raw materials.

• Implementation of Government Initiatives for Enhancing Food Processing Output in Developing Economies

Government in developing economies such as India and China has been implementing initiatives for the enhancement of food processing output. These types of initiatives include the establishment of infrastructural development such as food processing facilities and units. All these can lead to the expansion and modernization of the food processing sector. Consequently, the demand for defoamers as essential additives will enhance.

The government also supports the promotion of advanced technologies and equipment help. This includes the establishment of more efficient and automatic processing techniques. With modern equipment facilities, the demand for defoaming agents may increase, as they are crucial for the optimization of potato processing efficiency.

These initiatives include the promotion of export programs and facilitate economic growth. Most importantly, to maintain international requirements and standards, defoaming agents can be utilized to improve product consistency, stability, and shelf life. For capacity building and skill development in the food processing industry, the government often launches programs related to boosting the food processing sector.

RESTRAINTS/CHALLENGES

• Health Issues Due to Side Effects Associated with High Usage of Defoaming Agents

Defoaming agents are the chemical substances added to food and beverages to prevent or destroy the already-formed foam. Generally, they are considered safe for human consumption, but excessive usage or higher dosage than recommended can lead to some serious health issues.

If there are high-profile incidents then it will lead to negative publicity of products. Negative perceptions and degrading brand value can lead to loss of customers and impact the market growth.

Some of the side effects include allergic reactions, nutrient absorbance interference, and gastrointestinal disturbances. The point to be considered is that usage of defoamers in food is regulated by food safety authorities in different countries. The maximum permitted levels of defoamers are set by these authorities to ensure they are used in safe ranges for consumption.

Some people can face minimal to serious side effects related to food additives.

• Limitations Regarding Thermal Stability of Defoaming Agents

Most of the chemicals and additives have certain working conditions, which are needed to be fulfilled for them to work efficiently. If not, then the product efficiency will not be up to the mark. Similarly, defoamers also have some optimal conditions to serve the purpose effectively.

In potato processing, the perfect blend of foam and defoamer is necessary. The foam consists of a lamellar matrix, these are gases encapsulated with different forms of liquids and the formation of this foam matrix is dependent on the presence of surfactants, which are there at the surface of liquids. If a liquid is containing surfactant and air is agitated into it, a foam matrix will get developed.

The foam will be stable if the system’s energy is low and it will be a huge problem for food processing industries. Many of the products that manufacturers are dependent on, will lose their quality. To solve this problem, defoamers are used during the manufacturing processes. They can be used either to destroy or prevent foam formation. Mechanical agitation and chemical mechanisms are the possible causes of the formation of foam.

Defoaming agents are engineered and manufactured specifically to work in particular environmental conditions. It includes factors such as pH, ranges of temperature, pressure, and chemical compatibility.   

In potato processing, it becomes essential to control the foam formation as it can affect the product quality and lead to economic damage. The selection criteria for defoaming agents for foam control must include some factors such as it should control foam in the process and end-use also, it should not damage the finished product’s quality, it should work persistently throughout the process and over the shelf life as well and lastly, it should be efficient, and could perform well at low dosages also.

Maintaining all these conditions is not possible all the time. Either due to one or another factor, the optimal condition gets disrupted. Hence, the stability and mode of application are expected to act as a challenge to market growth.

Recent Developments

• In August 2021, MAGRABAR 4000 and MAGRABAR 4010 antifoams for food processing were certified as ORGANIC by Munzing Corporation. The products were audited to USDA National Organic Programme (NOP) regulations by the authorized certifying organization Quality Assurance International (QAI) (US-ORG-050), including US/Canada and US/EU equivalency. This will help the company to strengthen its organic defoamer product portfolio in potato processing.
• In February 2022, DEFOTEC Entschäumer Vertriebs-GmbH and LEVACO got merged and formed a new company called "LEVACO Austria GmbH“. As part of this merger, the business unit "Antifoam & Food Solutions“, which was previously located in DEFOTEC, will now be managed by the Vienna office of LEVACO Austria GmbH. The purpose of this merger is to bring together the expertise and capabilities in the field of antifoam and food solutions at a single location. This will allow the company to ensure regional proximity to its customers in Central, Southern, and Eastern Europe.

Europe Defoamers for Potato Processing Market Scope

The Europe defoamers for potato processing market is segmented into three notable segments based on product type, function, and application. The growth amongst these segments will help you analyze major growth segments in the industries and provide the users with a valuable market overview and market insights to make strategic decisions to identify core market applications.

Product Type

• Silicone Based Defoamers
• Non Silicone Based Defoamers/Polymer Based Defoamers

On the basis of product type, the Europe defoamers for potato processing market market is segmented into silicone based defoamers and non silicone based defoamers/polymer based defoamers.

Function

• Processing Aid
• Food Additive

On the basis of function, the Europe defoamers for potato processing market is segmented into processing aid and food additive.

Application

• Flakes
• Fries
• Chips
• Granules
• Dried and Mashed Potatoes
• Others

On the basis of application, the Europe defoamers for potato processing market is segmented into flakes, fries, chips, crisps, granules, dried and mashed potatoes, and others.

Europe Defoamers for Potato Processing Market Regional Analysis/Insights

The Europe defoamers for potato processing market is segmented into three notable segments based on product type, function, and application.

The countries covered in the Europe defoamers for potato processing market are Germany,  U.K., France, Italy, Spain, Russia, Turkey, Netherlands, Switzerland, Belgium, Luxembourg, Rest of Europe. Germany is expected to dominate the Europe defoamers for potato processing market due to the positive outlook towards the packaging food industry.

La section par pays du rapport fournit également des facteurs individuels ayant un impact sur le marché et des changements dans la réglementation du marché qui ont un impact sur les tendances actuelles et futures du marché. L'analyse des points de données en aval et en amont de la chaîne de valeur, les tendances techniques, l'analyse des cinq forces de Porter et les études de cas sont quelques-uns des indicateurs utilisés pour prévoir le scénario de marché pour chaque pays. En outre, la présence et la disponibilité des marques régionales et les défis auxquels elles sont confrontées en raison de la concurrence importante ou rare des marques locales et nationales, l'impact des tarifs nationaux et les routes commerciales sont pris en compte lors de l'analyse prévisionnelle des données nationales.

Analyse du paysage concurrentiel et des parts de marché des antimousses pour la transformation des pommes de terre en Europe

Le paysage concurrentiel du marché européen des antimousses pour la transformation des pommes de terre fournit des détails sur les concurrents. Les détails inclus sont la présentation de l'entreprise, les finances de l'entreprise, les revenus générés, le potentiel du marché, les investissements dans la recherche et le développement, les nouvelles initiatives du marché, les sites et installations de production, les forces et les faiblesses de l'entreprise, le lancement du produit, les pipelines d'essais de produits, les approbations de produits, les brevets, la largeur et l'étendue du produit, la domination des applications, la courbe de survie technologique. Les points de données ci-dessus fournis ne concernent que l'orientation des entreprises par rapport au marché.

Français Certains des principaux acteurs du marché opérant sur le marché européen des antimousses pour la transformation de la pomme de terre sont DyStar Singapore Pte Ltd, Hydrite Chemical, DuBois Chemicals, Rossari Biotech Limited, Münzing Corporation, Bussetti & Co GesmbH, LEVACO, Dow, Elkem ASA, Accepta Water Treatment, PMC Ouvrie SAS (Une filiale de PMC Group, Inc.), ADDAPT Chemicals BV, ICS, Hofmann Chemie AG, Schill + Seilacher "Struktol" GmbH, Momar, Inc. et Stratachem Specialities Pvt. Ltd. entre autres.

SKU-70141