Food Stabilizer Market: Understanding The Key Product Segments And Their Future

Food stabilizers are indispensable additive materials, applied or sprayed to modify and improve the appearance and palatability of the food product. Food stabilizers are added in relatively small amount, aggravating the effect of emulsifiers and enhancing the body of the food items. It aids to production of smoother, better textured food products that are uniform in nature and hold the flavoring compounds in dispersion. The food and beverage manufacturers use stabilizers as binders for conflicting components because it enhances the shelf stability and product characteristics. Food stabilizers can add volume and viscosity of water-based food products and beverages as well as also improve cooking yield. Some commonly used food stabilizers. are cellulose, gelatin, starch, carrageen and gaur gum.

Market Scenario:

Crucial advantages backing application of food stabilizers are better texture, moisture retention, enhanced volume, reduced costs, and stable food product. Therefore, the food stabilizers are estimated to be a growing business venture by many multinational companies.

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One of the essential drivers of this market is consumer awareness about the benefits of using food stabilizers against bacteria which can provide prevention from various foodborne diseases. Additionally, the demand for ready to eat and processed food is on a rise owing to increasing working class people in emerging economies. These factors have created a highly favorable environment for augmenting the food stabilizer market over the forecast period.

The food stabilizer market has high growth prospects in the dairy industry owing to myriad product variations including butter, cream, ice cream, cheese, milk, yoghurt, among others. Furthermore, supplementary food products containing high amount of nutrients and proteins is also anticipated to fuel the demand for food stabilizers market.

Key Players:

Celanese Corporation
DuPont
Koninklijke DSM N.V.
Kerry Group
Tate & Lyle plc
Cargill Inc.
The Archer Daniels Midland Company
Ashland
The increasing demand for bakery, frozen &processed food and confectionary products is expected to drive the global food stabilizers market. Additionally, the sales of low fat food products due to enhanced cases of diabetes and growing health awareness are adding up to the development of this industry. However, overuse of food stabilizers may pose a threat to the market. For instance, usage of ‘alginate’ as a food viscosifier can pose negative impact on pregnant women. Additionally, side-effects caused by using certain chemical food stabilizers and the related regulatory pressure against their use is estimated to constrain the market. Organizations such as the FDA scrutinize the usage of food stabilizers closely and can ban certain chemicals from being used if they are found to be harmful. For Instance, ‘acacia gum’ was banned in multiple parts of the world.

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The global food stabilizer market is segmented on the basis of application, function, type and region. Based on application, the market is bifurcated into bakery, confectionary, dairy products, beverages, convenience, food and others. On the basis of function the market is divided into stabilizing function, texturing function, moisturing function and others. The type segment is segregated into pectin, gelatin, carrageenan, xanthan gum, guar gum and others. Geographically, the market is classified into North America, Europe, Asia Pacific, Middle East and Africa and Latin America.

The European region is estimated to register the highest demand for food stabilizers during the forecast period owing to increased demand for foods with extended life spans and better appeal in terms of taste, texture, and look. An increased demand for organic foods which employs food stabilizers to extend the short shelf-lives of products is also responsible for increased sales.

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