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加工肉用乳化剤の世界市場-2023年～2030年

Global Processed Meat Emulsifier Market - 2023-2030
出版日: | 発行: DataM Intelligence | ページ情報: 英文 213 Pages | 納期: 約2営業日

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価格
価格表記: USDを日本円(税抜)に換算
本日の銀行送金レート: 1USD=156.58円
加工肉用乳化剤の世界市場-2023年～2030年
出版日: 2024年03月26日
発行: DataM Intelligence
ページ情報: 英文 213 Pages
納期: 約2営業日
ご注意事項 :
本レポートは最新情報反映のため適宜更新し、内容構成変更を行う場合があります。ご検討の際はお問い合わせください。
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概要

概要

加工肉用乳化剤の世界市場は、2022年に7億7,020万米ドルに達し、2023年から2030年にかけてCAGR 4.2%で成長し、2030年には10億7,040万米ドルに達すると予測されています。

消費者は、人工添加物や保存料を使用せず、クリーンラベルの原料を使用した食肉加工品を求めるようになっています。この動向は、透明性と健康志向を求める消費者の嗜好に応えるため、天然由来またはクリーンラベルを謳った乳化剤の開発をメーカーに促し、世界の加工肉用乳化剤市場を牽引しています。

食品科学と技術の進歩は、乳化剤の機能性と性能の革新を促しています。加工肉メーカーの多様なニーズを満たし、消費者の嗜好の変化に対応するため、乳化剤メーカーは水結合特性の強化、安定性の向上、保存期間の延長を実現する乳化剤を開発しており、これが世界市場の需要を押し上げています。

例えば、2023年10月12日、Heura Foods社は、「シンプルでスケーラブル」な新しい食感改良技術を利用した植物由来のコールドカットという形で、最新のイノベーションを発表しました。この新しい食感改良プロセスは、Heura社の受託製造パートナーも採用することができ、その結果、斬新な食感と機能性の向上を提供する乳化剤が生まれ、加工肉用乳化剤市場に新たな基準を打ち立てることになります。

植物ベースの食生活の人気と代替肉への需要が、北米の加工肉用乳化剤市場に影響を与えています。各メーカーは、ハンバーガー、ソーセージ、惣菜スライスなど、植物由来の食肉代替品に適した乳化剤を開発し、この地域の食肉製品に求められる食感、ジューシーさ、口当たりの特徴を実現しています。

ダイナミクス

コンビニエンス食品の需要増加

コンビニエンス食品の需要の増加は、世界の加工肉用乳化剤市場の成長の原動力になると予想されます。加工肉を含むコンビニエンス食品は、調理が簡単で賞味期限が長く、すぐに食べられることから消費者の間で人気があります。乳化剤は、食感、一貫性、安定性を向上させることにより、加工肉の製造において重要な役割を果たし、それによってこれらの製品の全体的な品質と魅力を高めています。

食品加工技術と配合の進歩により、加工肉用途に特化した革新的な乳化剤ソリューションが開発されています。これらの乳化剤は、加工肉の官能特性を改善するだけでなく、保水性の向上、調理ロスの低減、保存中の安定性の向上といった機能的な利点も提供します。

例えば、スコットランドのオーシャニウム社は2022年11月25日、植物性食品に広く使用されている合成メチルセルロースの直接代替品として、海藻由来のオーシャンヘルスファイバーを発表しました。この革新的な製品は、植物性食肉産業とグルテンフリー市場向けに調整されています。オーシャニウムの新規食品成分は、植物性食肉の結合剤や乳化剤として広く利用されているセルロースの合成誘導体であるメチルセルロースの代替品として機能します。

加工食肉に使用される成分に対する消費者の意識の高まり

消費者は、自分たちが消費する食品に含まれる成分に対する意識が高まっており、クリーン・ラベル製品に対する需要の高まりにつながっています。乳化剤は、加工肉の望ましい食感と安定性を実現する上で重要な役割を果たしています。メーカーは、天然由来の乳化剤や、植物由来や非遺伝子組み換えの代替品など、クリーン・ラベルを謳った乳化剤を開発することで、消費者の嗜好に応えています。

消費者の健康志向の高まりは、加工肉を含め、より健康的で栄養価の高い食品への需要を促進しています。乳化剤は、脂肪含量を減らし、食感を向上させ、製品の安定性を改善することで、加工肉の栄養プロファイルに影響を与えることができます。メーカー各社は、飽和脂肪含量の低減や食物繊維含量の強化など、健康とウェルネスの目標に沿った機能特性を持つ乳化剤を開発することで、この傾向を活用しています。

高まる健康志向

消費者の健康志向が高まるにつれ、より健康的な食品を好む傾向が強まっています。加工肉は、飽和脂肪、ナトリウム、添加物を多く含むため、しばしば健康上の懸念と結びついています。加工肉に使用される乳化剤は、特に合成物や潜在的に有害なものと認識される場合、こうした懸念の一因となります。その結果、消費者は加工肉の代替品を求めるようになり、市場の需要減退につながる可能性があります。

一部の研究では、加工肉の消費と、心血管疾患、がん、腸の問題、肥満のリスク増加などの健康リスクとの間に潜在的な関連性があることが示唆されています。加工肉に使用される乳化剤が、好ましくない栄養プロファイルを持つ製品の形成に寄与すれば、こうした健康上の懸念を悪化させる可能性があります。このような健康リスクに対する認識が高まれば、消費者は加工肉の消費を控え、市場の需要減少につながる可能性があります。

目次

第1章 調査手法と調査範囲

第2章 定義と概要

第3章 エグゼクティブサマリー

第4章 市場力学

  • 影響要因
    • 促進要因
      • コンビニエンス食品の需要増加
      • 加工肉に使用される原材料に対する消費者の意識の高まり
    • 抑制要因
      • 健康懸念の高まり
    • 機会
    • 影響分析

第5章 産業分析

  • ポーターのファイブフォース分析
  • サプライチェーン分析
  • 価格分析
  • 規制分析
  • ロシア・ウクライナ戦争の影響分析
  • DMIの見解

第6章 COVID-19分析

第7章 タイプ別

  • 加熱プロセス
  • 冷却プロセス

第8章 用途別

  • ソーセージ
  • 牛肉
  • 豚肉
  • その他

第9章 地域別

  • 北米
    • 米国
    • カナダ
    • メキシコ
  • 欧州
    • ドイツ
    • 英国
    • フランス
    • イタリア
    • ロシア
    • その他欧州
  • 南米
    • ブラジル
    • アルゼンチン
    • その他南米
  • アジア太平洋
    • 中国
    • インド
    • 日本
    • オーストラリア
    • その他アジア太平洋地域
  • 中東・アフリカ

第10章 競合情勢

  • 競合シナリオ
  • 市況/シェア分析
  • M&A分析

第11章 企業プロファイル

  • Palsgaard A/S
    • 会社概要
    • 製品ポートフォリオと説明
    • 財務概要
    • 主な発展
  • BASF SE
  • Archer Daniels Midland Company
  • Ace Ingredients Co., Ltd.
  • Ingredion Incorporated
  • Meat Cracks Technologie GmbH
  • LASENOR EMUL, S.L.
  • Lecitein Limited
  • Halim Biotech
  • Tegar

第12章 付録

目次
Product Code: FB8233

Overview

Global Processed Meat Emulsifier Market reached US$ 770.2 million in 2022 and is expected to reach US$ 1,070.4 million by 2030, growing with a CAGR of 4.2% during the forecast period 2023-2030.

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

Table of Contents

Table of Contents

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