Egg Yolk Lecithin Market Forecast Motivated by Upcoming Industry Scenarios by 20

Posted by Arslan on December 21st, 2018

In order to study the various trends and patterns prevailing in the concerned market, FactMR has included a new report titled “Egg Yolk Lecithin Market Forecast Motivated by Upcoming Industry Scenarios by 2028” to its wide online database including upcoming trends and growth factors through 2018-2028. This research assessment offers a clear insight about the influential factors that are expected to transform the global market in the near future. The report studies the egg yolk lecithin market worldwide, especially in North America, Europe, Southeast Asia, India and Other Regions with production, size, growth, revenue, consumption, import and export in these regions.

The rise in disease outbreaks has steered consumers’ focus toward following a healthier lifestyle, and are more concerned about safety of food they consume. This has driven the demand for nutrient-rich food & beverage products and supplements that contain naturally-sourced ingredients, such as egg yolk lecithin. Egg yolk lecithin has been associated with several health benefits, such as cholesterol regulation, fat digestion, and plays an imperative role in brain formation, memory, and sleep induction.

Demand for egg yolk lecithin in the pharmaceutical industry has shown a significant rise on the coattails of its ability in preventing and treating diseases apropos of liver, and neurological disorders. However, declining demand for whole-grain bakery products, particularly in developed regions such as Europe and North America, will continue to constrain growth of the egg yolk lecithin marketing the near future.

A new FactMR research study foretells that the egg yolk lecithin market will register an impressive 6.2% value CAGR during the forecast period 2018 to 2028. Enzymes have witnessed an uptake of demand, underpinned by regulatory support of numerous agencies such as the European Commission, and the FDA, which in turn is likely to augur well for future growth of the egg yolk lecithin market.

According to the WHO, over 1.9 Bn adults worldwide were overweight in 2016, out of which more than 650 Mn were obese. Over the past few years, prevalence of obesity has skyrocketed, on the coattails of changing dietary patterns and sedentary lifestyles of people. Additionally, desk-bound work and lethargic lifestyle of individuals across developed and developing regions has translated into high incidences of lifestyle disorders and chronic ailments.

Additionally, in developing countries of Asia, such as India, egg prices witnessed fluctuations against the backdrop of intense cold wave that resulted in steep decline in egg production, while egg consumption continued to grow. Such rise in cost of eggs is expected to rub off on prices of its by-products, and egg yolk lecithin is no exception. Uncertainties are therefore likely to prevail to some extent, with fluctuating raw material costs confining future growth prospects of the egg yolk lecithin market.

Egg yolk lecithin is a traditional and powerful emulsifier employed for stabilizing oil in water emulsions, such as in hollandaise and mayonnaise sauce. In the current era of clean labels, egg yolk lecithin falls in line with consumer concerns regarding authenticity and environmental footprint of additives used in food. This will continue to fuel growth of the egg yolk lecithin market.

With consumers becoming more aware about foods that they consumer owing to detailed labelling provided by producers, products devoid of artificial, chemically-synthesized additives are more sought-after. Shifting consumer preference for clean label products will augur well for expansion of the egg yolk lecithin market.

Majority of consumers have inclined to safer side, opting for non-GMO ingredients such as egg yolk lecithin, as science points at potency of increased allergies, and several digestive ailments to grow into complex disorders. Additionally, egg yolk lecithin is being preferred over vegetable-sourced lecithin, as the latter comprises enzyme inhibitors that make digestion of carbohydrate and proteins a challenge.