Market Trends of Italy Food Emulsifier Industry
This section covers the major market trends shaping the Italy Food Emulsifier Market according to our research experts:
High Demand For Food Emulsifiers in Bakery and Confectionery Segments
Bakery products, such as bread, make up a major part of the European diet, and thus, the increasing demand for dough strengthening and softening emulsifiers are propelling the usage of bakery emulsifiers, such as lecithin in Italy. Fats in bakery ingredients help to retain gases released during baking, thus, ensuring richness, flavor, and moisture in the bakery products. Emulsifiers act as an intermediary between oil and water, thus, preventing the separation of oil from water. Emulsifiers are also used for conditioning the dough and increasing the shelf life of bakery products.
Moreover, the segment witnesses demand from the confectionery, dairy, and meat products markets. Observing the excellent performance of this industry, manufacturers are focusing on developing the benchmark product in the range of food emulsifiers for increasing productivity and their respective shelf life bakery as well as meat products across the country.
Demand For Natural Emulsifiers For Organic Food Industry
Since producers all over the world have put a considerable effort to respond to this industry trend by trying to highlight the transparency and traceability of the production and supply chain of the food ingredients. Considering this, Italian companies are turning to simplified recipes, using fewer ingredients and clean labels.
Italy food industry has witnessed the rise in the trend of organic food especially in sectors of the bakery (such as industrial bread), and dairy (such as cheese) the increasing demand for dough strengthening and softening emulsifiers are propelling the usage of bakery emulsifiers, such as lecithin. Owing to the clean label-consciousness among the food manufacturers and stringent government rules and guidelines in the country, the major companies are increasingly introducing free-from products in their offerings that can easily be incorporated in the different food products including bakery products. This has resulted in an increasing number of ingredient manufacturers launching organically sourced emulsifiers for the country growing organic food and beverage sector.
- For instance, in December 2016, Cargill Incorporated launched a new emulsifier called Deoiled Canola Lecithin. The product is sourced from canola, and it is targeted toward consumers looking for GMO-free and clean label products.
