The global ammonium phosphatide market was valued at US$ 38.5 million in 2018 and is projected to grow at a 6.1% year-on-year rate, surpassing US$ 40.5 million by the end of 2019, according to Fact.MR. The latest study by Fact.MR provides an in-depth analysis of the market, highlighting key factors driving growth.
The research identifies the increasing demand for ammonium phosphatides in the chocolate and confectionery industries as a major growth driver for 2019 and beyond. Confectioners and chocolate manufacturers are increasingly investing in sustainable emulsifiers, and this trend is positively impacting ammonium phosphatide suppliers.
“Ammonium phosphatide is gaining popularity as a vegetable-based emulsifier and stabilizer among food manufacturers, especially across the bakery and confectionery sectors. The food industry is opening doors for ammonium phosphatide as a food additive with its no allergen, no flavor, and non-GMO status. The ammonium phosphatide market is expected to witness incremental growth as most food manufacturers are adopting ammonium phosphatide as a sustainable alternative to lecithin – a soya-based emulsifier,” says the Fact.MR study.
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Confectionery Industry Dominates Ammonium Phosphatide Market with Over 60% Revenue Share
According to the Fact.MR study, the confectionery industry accounts for over 60% of the revenue share in the ammonium phosphatide market. The report indicates that many confectionery manufacturers are increasingly substituting lecithin with ammonium phosphatide due to its cost-efficiency.
Another key factor driving this shift is the growing consumer demand for low-calorie and low-fat food products. Ammonium phosphatide allows confectioners and chocolate manufacturers to maintain lower fat content in their products, aligning with evolving consumer preferences.
The study concludes that the confectionery sector will continue to be a leading application for ammonium phosphatide, maintaining the largest revenue share in the market for the foreseeable future.
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The Fact.MR study also reveals that beyond chocolate and confectionery manufacturers, ice cream producers are increasingly turning to vegetable-based emulsifiers, stabilizers, and coating agents. Like other food manufacturers, ice cream producers are seeking to reduce calorie content and manufacturing costs, making them keen on adopting cost-effective and health-conscious ingredients.
Ammonium phosphatide is expected to see increased demand as a coating agent for ice cream, which will likely drive emerging trends in the ammonium phosphatide market in the coming years.
Ammonium phosphatides are experiencing strong demand as non-allergen and non-GMO emulsifiers. The study highlights that their use as emulsifiers will continue to represent the largest share of market revenue. In 2018, over 60% of ammonium phosphatide market revenue was derived from its use as emulsifiers, and this segment is projected to maintain steady growth throughout the next decade.
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Many chocolate manufacturers are transitioning from cocoa butter to ammonium phosphatide as an emulsifier to enhance cost-effectiveness and improve molding processes. Using lecithin as an emulsifier requires significantly more cocoa butter, and rising cocoa butter prices are driving manufacturers to opt for more affordable alternatives like ammonium phosphatide.
This shift is expected to increase demand for ammonium phosphatides as emulsifiers, further fueling the market's growth in the coming years.
The Fact.MR study offers detailed insights into the future of the ammonium phosphatide market from 2018 to 2028. It forecasts that the market will grow at a robust 6.1% CAGR, surpassing US$ 69 million by the end of the forecast period.
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