The Fact.MR study provides comprehensive insights about futuristic outlook of the ammonium phosphatide market between 2018 and 2028. The study opines that the ammonium phosphatide market will grow at a healthy 6.1% CAGR to exceed US$ 69 million by the end of forecast period. The global ammonium phosphatide market was valued at US$ 38.5 million in 2018, and it is expected to envisage 5.3% y-o-y over 2018 to surpass US$ 40.5 million by the end of 2019, according to Fact.MR. The latest study published by Fact.MR assesses growth of the ammonium phosphatide market, laying bare the key factors influencing this market.
The study finds that increasing demand for ammonium phosphatides in the chocolate and confectionery will continue to drive gains in 2019 and beyond. Confectioners and chocolate manufacturers are investing in sustainable emulsifiers, and these evolutions have rubbed off on ammonium phosphatide providers as well.
“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.
Confectionery Industry Accounts for Over 60% Revenue Share of Ammonium Phosphatide Market
The Fact.MR study finds sales in confectionary industry account for over 60% revenue share. The study projects that a majority of confectionery manufacturers are replacing lecithin with ammonium phosphatide, owing to cost-efficiency factors.
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The study finds that another important reason why confectioners are choosing ammonium phosphatide as an emulsifier over lecithin is the increasing consumer preference for low-calorie and low-fat food products. Ammonium phosphatide helps confectioners and chocolate manufacturers keep the fat content of their products under a certain limit and sync with the consumers changing requirements.