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1455779

全球加工肉品乳化剂市场 - 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: 约2个工作天内

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简介目录

概述

全球加工肉类乳化剂市场在 2022 年达到 7.702 亿美元，预计到 2030 年将达到 10.704 亿美元，2023-2030 年预测期间CAGR为 4.2%。

消费者越来越多地寻求采用清洁标籤成分製成、不含人工添加剂和防腐剂的加工肉製品。这一趋势正在推动製造商开发源自天然来源或具有清洁标籤声明的乳化剂，以满足消费者对透明度和健康意识选择的偏好，从而推动全球加工肉类乳化剂市场的发展。

食品科学和技术的进步正在推动乳化剂功能和性能的创新。製造商正在开发具有增强水结合性能、提高稳定性和延长保质期的乳化剂，以满足加工肉类製造商的多样化需求，并迎合不断变化的消费者偏好，从而刺激全球市场需求。

例如，2023 年 10 月 12 日，Heura Foods 推出了植物性冷盘的最新创新产品，采用了「简单、可扩展」的新型组织化技术。它利用这种新的组织化工艺，Heura 的合约製造合作伙伴可以采用该工艺，生产出具有新颖质地和增强功能的乳液，在加工肉类乳化剂市场树立了新标准。

植物性饮食的流行和对肉类替代品的需求正在影响北美的加工肉类乳化剂市场。製造商正在开发专门用于植物性肉类替代品（例如汉堡、香肠和熟食片）的乳化剂，以实现该地区肉类产品所需的质地、多汁性和口感特征。

动力学

对方便食品的需求不断增加

对方便食品日益增长的需求预计将成为全球加工肉类乳化剂市场成长的推动力。方便食品，包括加工肉类，因其易于製备、较长的保质期和即食性质而受到消费者的欢迎。乳化剂透过改善质地、稠度和稳定性，从而提高这些产品的整体品质和吸引力，在加工肉类的生产中发挥着至关重要的作用。

食品加工技术和配方的进步促进了专为加工肉类应用量身定制的创新乳化剂解决方案的开发。这些乳化剂不仅改善加工肉类的感官特性，而且还具有功能优势，例如改善保水性、减少烹饪损失以及增强储存期间的稳定性。

例如，2022 年 11 月 25 日，苏格兰的 Oceanium 推出了从海藻中提取的海洋健康纤维，作为合成甲基纤维素的直接替代品，合成甲基纤维素是植物性食品中的常见成分。这种创新产品专为植物性肉类行业和无麸质市场量身定制。 Oceanium 的新型食品成分可作为甲基纤维素的替代品，甲基纤维素是纤维素的合成衍生物，广泛用作植物性肉类中的黏合剂和乳化剂。

消费者对加工肉品成分的认识不断提高

消费者越来越意识到他们所消费的食品中的成分，导致对清洁标籤产品的需求不断增长。乳化剂在加工肉类中实现所需的质地和稳定性方面发挥着至关重要的作用。製造商透过开发源自天然来源或具有清洁标籤声明的乳化剂（例如植物性或非基因改造替代品）来回应消费者的喜好。

消费者健康意识的提高推动了对更健康、更有营养的食品选择的需求，包括加工肉类。乳化剂可以透过降低脂肪含量、增强质地和提高产品稳定性来影响加工肉类的营养成分。製造商正在利用这一趋势，开发具有符合健康目标的功能特性的乳化剂，例如减少饱和脂肪含量或提高纤维含量。

日益增长的健康担忧

随着消费者健康意识的增强，人们越来越偏好更健康的食品。加工肉类由于饱和脂肪、钠和添加剂含量高，通常与健康问题有关。加工肉类中使用的乳化剂会加剧这些问题，特别是如果它们被认为是合成的或可能有害的话。因此，消费者可能会寻找加工肉类的替代品，导致市场需求减少。

一些研究显示加工肉类消费与健康风险之间存在潜在联繫，例如心血管疾病、癌症、肠道问题和肥胖的风险增加。如果加工肉类中使用的乳化剂有助于配製营养成分不利的产品，则可能会加剧这些健康问题。对这些健康风险的认识提高可能会促使消费者减少加工肉类的消费，从而导致市场需求下降。

例如，2023 年 6 月 14 日，欧洲食品安全局强调「食品乳化剂、肠道微生物组及其潜在的长期健康影响」是新出现的关注领域。最近对小鼠的研究揭示了某些乳化剂对肠道微生物群的影响。例如，一项研究表明，乳化剂聚山梨醇酯 80 会导緻小肠微生物组多样性下降。另一项研究发现，单月桂酸甘油酯会破坏肠道细菌的平衡，引发发炎和代谢症候群。

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

12.Appendix

12.1.About Us and Services
12.2.Contact Us

02-2729-4219

+886-2-2729-4219

License/价格

全球加工肉品乳化剂市场 - 2023-2030

Global Processed Meat Emulsifier Market - 2023-2030

目录

目录

第 1 章：方法与范围

第 2 章：定义与概述

第 3 章：执行摘要

第 4 章：动力学

第 5 章：产业分析

第 6 章：COVID-19 分析

第 7 章：按类型

第 8 章：按应用

第 9 章：按地区

第 10 章：竞争格局

第 11 章：公司简介

第 12 章：附录