Market Trends of France Food Emulsifiers Industry
This section covers the major market trends shaping the France Food Emulsifiers Market according to our research experts:
Rising Demand for Lecithin in Food Industries
The lecithin market in France witnessed a significant demand in recent years owing to the rising incidences of lifestyle-based health issues, such as cardiovascular diseases, obesity, osteoporosis, and diabetes, which fuelled the consumers' need for food ingredients, like lecithin. The majority of the demand for lecithin is from the food and pharmaceutical industry, as it is used as a food additive in the food industry because of its functional property of anti-spatter and emulsifier. Liquid lecithin is used majorly in the bakery and confectionery and industrial applications. Powder lecithin is used in instant dry mixes, beverage premixes, etc.
Acquisitive Demand of Food Emulsifiers in Bakery Industries
Emulsifiers play a significant role in the bakery segment. The absence of emulsifiers in baked products can make them dry, stale, tough, and tasteless. The emulsifiers perform critical functions in baked goods, such as protein strengthening, starch complexing, and aeration. The French market is at its peak, as the consumption of bread and baked products is comparatively higher in France compared to other countries. The bakery market in France is more open to innovation, and thus, it has been responding positively to consumer demand over the past few years. Additionally, the rising demand for gluten-free products across the region, due to the prevailing dietery problems in the region, is likely to lead to the shift from emulsifiers toward gluten-free bakery products.
