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 the ammonium phosphatide market growth, 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.
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. 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.
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The Fact.MR study opines that confectionery will continue to remain one of the most popular applications of ammonium phosphatide, accounting for the largest revenue share in ammonium phosphatide market in the foreseeable future.
The Fact.MR study also indicates that apart from chocolate manufacturers and confectioners, ice cream manufacturers are also shifting their focus towards vegetable-based emulsifiers, stabilizers, and coating agents. All the food manufacturers are on the lookout for ways to limit their calorie content as well as manufacturing costs; ice cream manufacturers are no exception. Demand for ammonium phosphatide is likely to surge as an ice cream coating and this is expected to influence emerging trends in the ammonium phosphatide market in the upcoming years.
Ammonium Phosphatides witness Maximum Demand as non-allergen and non-GMO Emulsifiers
The Fact.MR study opines that increasing applications of ammonium phosphatides as emulsifiers will continue to hold the largest share in revenues of the ammonium phosphatide market in the upcoming years. In 2018, over 60% of the ammonium phosphatide market revenue was attributed to its sales as emulsifiers, and Fact.MR study predicts it will continue to grow steadily in the coming decade.
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Many chocolate manufacturers are replacing cocoa butter with emulsifiers, i.e. ammonium phosphatide, in order to follow a cost-effective chocolate manufacturing and enhanced molding processes. When lecithin is used as an emulsifier, it consumes much higher quantities of cocoa butter, and increasing prices of cocoa butter is forcing chocolate manufacturers to shift to much cheaper emulsifiers. This is likely to bolster demand for ammonium phosphatides as emulsifiers, and this will continue to boost growth of the ammonium phosphatide market in the upcoming years.
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