Welcome to Ingredients in Focus, Food Dive’s column that explores exciting developments in the ingredients sector.
The emulsifiers market, which enhances the texture and stability of food products, is experiencing increased innovation as companies shift towards natural, plant-based alternatives with clean labels.
Clean label emulsifiers are evolving as manufacturers cater to health-conscious consumers.
A recent report by Innova Market Insights revealed a 4% global growth in the use of emulsifiers in food and beverage launches from July 2019 to June 2024. The bakery category led this growth with 22% of emulsifier launches, followed by confectionery (21%), dairy (9%), dessert and ice cream (7%), and ready meals and side dishes (6%).
The data also highlighted that soy lecithin was the most commonly used emulsifier, present in 25% of products.
Shiva Elayedath, principal technical services product specialist of texturizers at Cargill, stated in an email to Food Dive, “Given their importance in a variety of food and beverage products, Cargill continues to drive innovation in the emulsifier space by seeking solutions that offer the functionality formulators require while meeting consumers’ expectations.”
Elayedath suggested that food companies aiming for uncomplicated food labels should opt for sunflower, canola, and soy lecithins instead of mono and diglyceride based emulsifiers, as they are more recognizable.
Emulsifiers have come under scrutiny due to their presence in processed foods. Recent studies indicate they may have a negative impact on the gut biome.
Food and beverage companies are now focusing on emulsifier products like soy lecithin, derived from raw soybeans. Other common emulsifiers mentioned in the report include mono- and diglycerides (17%), lecithin (14%), sodium citrate (11%), and pectin (11%).
Cargill is concentrating its innovation efforts on emulsifiers for specific applications, such as plant-based meat alternatives. Their lecithin portfolio includes applications in dairy alternatives and bakery products.
Elayedath added, “These plant-based lecithins offer excellent performance with ingredient names that are easier to understand.”
With the ongoing issue of food inflation, consumers are seeking longer-lasting products that provide value for money.
Elayedath explained, “Emulsifiers play a crucial role in maintaining product quality over shelf life. In bakery items, they help retain moisture and softness, while in sauces, they ensure emulsions remain stable, preventing separation over time. Shelf life considerations are always part of our discussions with customers.”
He further mentioned, “Cost optimization is a top priority for many customers. Emulsifiers can assist in this aspect as well. For instance, they can help optimize fat levels in various food systems, potentially leading to cost savings.”