Inkwood
Research estimates that the Global Nanoemulsion in Food & Beverage Market
is projected to evolve at a CAGR of 11.86% in terms of revenue during the
forecast period, 2019-2028.
“Browse 27 Market Data Tables and 38 Figures
spread over 120 Pages, along with an in-depth TOC on the Global Nanoemulsion in
Food & Beverage Market Forecast 2019-2028.”
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Nanoemulsions are the most conventional
form of emulsions used in the food industry. They are found in varied products,
including mayonnaise dips, desserts, beverages, and milk. Nanoemulsifier merges
aqueous and oily phases of an emulsion in a stable and homogeneous preparation.
Emulsifiers are added to enhance product stability of food items, and therefore
result in increased shelf life.
Increasing
Demand for Nanoemulsion Technology in the Food & Beverage Industry
Nanoemulsions are utilized to enhance
encapsulation, digestibility, and bioavailability. The application of
nanoemulsion technology was restricted to pharmaceuticals and cosmetics.
Technological advancements have now enabled its use in the food industry. Emulsifiers
like amphiphilic polysaccharides, small molecule surfactants, phospholipids, amphiphilic
proteins, etc. are used in the food industry to formulate nanoemulsions. They
are utilized for reducing viscosity in chocolates. This aids in reducing the
use of cocoa butter, thereby resulting in lowered expenses and calories. They
are further used to improve aeration and enable faster whipping rate of the
cake batter. The encapsulation of lipophilic components is one of the most
important applications of nanoemulsions in the food industry. The nanoemulsion
technology also aids in the production of probiotics. Such advantages offered
by nanoemulsions in the food & beverage industry are set to influence the
global market growth.
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Beverages set
to Lead & Dominate the Application Segment by 2028
Soft drinks are consumed on a large scale
across the globe. These contain a variety of hydrophobic components like
weighting agents, clouding agents, oil-soluble antimicrobials, oil-soluble
vitamins, nutraceuticals, etc. Increased awareness of a healthy and balanced
lifestyle has shifted the preference of consumers to
fruit-based/vegetable-based beverages. Fruits and vegetables contain minerals
and vitamins that impact the physiological processes, reducing the risk of
certain diseases, thereby enhancing overall health. There is also an increasing
demand for newer tastes in beverages. Thus, the enhancement of beverages, using
healthy ingredients and flavors, finds potential opportunities for the
development of new naturally available nanoemulsifiers.
Asia
Pacific to acquire Prominent Growth Prospects by 2028
The developing countries of the region,
like India and South Korea, encompass a growing number of manufacturing plants,
which is set to increase the demand for nanoemulsifiers. Some of the finest
food manufactures of the world are headquartered in Japan, one of the leading
economies in the region. China, too leads in the region, given the rising
number of food & beverage manufacturers and increasing government
investment in the country. Moreover, many developed countries in the region are
adopting innovative techniques for food emulsification. Such factors are set to
augment the Asia Pacific nanoemulsion in food & beverage market.
The leading companies of the market are
undertaking strategies like partnerships, expansions, acquisitions, and new
product launches. There is no need for a robust competitive strategy as such,
since the end-user industries and ingredient manufacturers have direct supplier
relationship. Some of the eminent companies in the market include, Unilever
Group, DuPont Nutrition & Biosciences, The Kraft Heinz Company (Heinz),
Aquanova AG, Nestle SA, etc.
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environments. Our geographical analysis comprises of North & South America,
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