The global food emulsifiers market is estimated to be valued at USD 3.3 billion in 2020 and is projected to reach USD 4.8 billion by 2027, at a CAGR of 4.9% during the forecast period. An emulsifier is a substance, which contains hydrophilic tail and hydrophobic head. in which hydrophilic tail is water friendly and hydrophobic head is oil friendly. These are used to combine the oil and water substances to make an emulsion, called emulsification. Foods emulsifiers enable stabilize the emulsions by attaching to the ‘interface’ and link the repelling substances water and oil. A surge in the in-house R&D for development of innovative products is the major driving force of feed emulsifiers market. Growing urbanization, dramatic change in lifestyle and the increasing middle-class population is expected to create demand for baked and ready to use products. During the production of victuals, emulsifiers or colloids are commonly utilised as additives. These goods have a wide range of applications, from baking to meat processing. Another element driving demand is the rising industrialisation of the food and beverage sector in the Asia Pacific area. Changing consumer preferences in the region for victuals’ quality, texture, flavour, and nutritional content are projected to have an impact on the emulsifiers industry’s dynamics over the forecast period. Rising awareness regarding convenient products that enables promote health and wellness, social transformation, shifting demographics, rising per capita expenditure is predicted to foster Food Emulsifiers Market. Inclination towards ready to eat products and low-fat food further enhance the demand. Market players focused on growth strategies like new product launches, mergers and acquisitions. In December 2016, Cargill launched the new range of plant-based emulsifiers made up of lecithin from sunflower, canola and soy in order to expand its product portfolio.