Global Food Stabilizers (Blends & Systems) Market To Register A CAGR Of 3.61% By 2028

The global food stabilizers (blends & systems) market size was worth around USD 2.35 billion in 2021 and is predicted to grow to around USD 3 billion by 2028 with a compound annual growth rate (CAGR) of roughly 3.61% between 2022 and 2028.

Food stabilizers are additives, added to food items to help them preserve their texture and physical state. Some of the most common uses of food stabilizers (blends & systems) are prevention against water or oil emulsion separating when added to products like salad dressing or prevention of ice crystals in frozen food like ice cream.

These chemicals may also be used to protect the settling of fruit in yogurt, jams, or jellies. Food stabilizers also allow the growth of certain microorganisms in the gastrointestinal tract. The most commonly used hydrocolloids in stabilizer forms are pectin, carrageenan, locust bean gum, gelatin, agar, and xanthan gum. Most food stabilizers are polysaccharides including gums, starches, or gelatin, a protein.

Starch and gum have found application in frozen desserts, snack foods, salad dressing, pudding mixes, jellies, and jams. By the European Food Information Council, stabilizers are defined as any substance that can allow the food or beverage to maintain its physio-chemical state. As per the definition, stabilizers also include chemical substances that can aid the maintenance of a uniform dispersion of two or more substances that otherwise cannot be mixed together.

The global food stabilizers (blends & systems) market is projected to grow owing to the high applications of food stabilizers in the dairy industry. Dairy products have been an essential part of all diet cultures for ages and as of current times, the industry is one the largest employers in many economies.

The dominating milk producers are the United States, India, Argentina, China, Ukraine, and Australia. The market has a strong hold over consumers because players have constantly evolved with the changing consumer preference by bringing in better technologies to meet as many consumer expectations as possible. Plant-based beverages are a prime example of the effectiveness of investment in research & development and technology acceptance.

The growing market for confectionery may also help the global market grow further. In 2021, the global confectionery market generated a revenue of USD 195 billion and it may grow a CAGR of 4% by 2028. An increasing number of players along with the fast rate at which supermarkets and hypermarkets are growing is a major cause of growth in the confectionery segment.

However, the global market is anticipated to register a few losses due to the growing number of consumers avoiding food products that are synthetically produced and preferring organic or natural food & beverages. Since the market for factory-made food products is really high, a loss of consumers can lead to a significant loss of revenue. Changes in the prices of raw materials may also cause multiple players to incur lower profits as the cost of production may increase.

Product innovation may open more growth opportunities handling the exact quantity to be added is a major challenge for the global market players

The global food stabilizers (blends & systems) market is segmented based on application, source, type, and region

 Based on source, the global market is divided into seaweed, plant, animal, synthetic, and microbial. In 2021, the plant segment was the highest revenue source in the global market due to growing demand for natural-occurring and organic sources of food items or agents added to food & beverages. In recent times, there has been a drastic change in the consumer viewpoint over nutrients from plant-based sources. For instance, as per a survey by The Beet, more than 61% of consumers prefer proteins derived from plants over those derived from animals.

Based on type, the global market is divided into texture, stability, and moisture retention. The global market is projected to be dominated by the texturing type of food stabilizers since it is one of the key selling points for food items. This is especially applicable to packaged food products. Since these items go unsold for a long time, it is critical that the products can maintain their texture until they are consumed while also offering high-taste value. To attain this objective, texturizing chemicals are one of the most used forms of food stabilizers in the market.

North America will lead the global food stabilizers (blends & systems) market in the coming years due to the high demand for processed food in the US and Canada. During the projection period, Asia-Pacific may also register a high CAGR owing to the exponentially rising food & beverages sector along with increasing the number of players in the regional markets of China and India. Asia-Pacific is home to some of the largest exporters of dairy products which may also cause higher revenue generation along with growth strategies adopted by the government to aid the economic growth of the country. With growing demand from consumers for global food items, the regional demand for food stabilizers is expected to see newer heights.

The global food stabilizers (blends & systems) market is led by players like

• DuPont de Nemours, Inc.
• Cargill, Incorporated
• Ingredion Incorporated
• Tate & Lyle PLC
• Ashland Global Holdings Inc.
• Archer Daniels Midland Company
• Kerry Group plc
• Palsgaard A/S
• DowDuPont
• BASF SE
• CP Kelco
• Hydrosol GmbH & Co. KG
• Corbion N.V.
• Nexira SAS
• Koninklijke DSM N.V.

Recent Development:

• In October 2022, IFF announced the launch of stabilizing solution designed for plant-based creams aiming the vegan market
• In February 2021, the National Health Commission of the People's Republic of China (NHC) added 10 more additives to the approved list

This review is based on a report by Zion Market Research, titled “Food Stabilizers (Blends & Systems) Market By Application (Confectionery, Convenience Foods, Dairy, Meat, Bakery, Sauces & Dressings, and Beverages), By Source (Seaweed, Plant, Animal, Synthetic, and Microbial), By Type (Texture, Stability, and Moisture Retention), and By Region - Global and Regional Industry Overview, Market Intelligence, Comprehensive Analysis, Historical Data, and Forecasts 2022 – 2028.”- Report at https://www.zionmarketresearch.com/report/food-stabilizers-market

The global food stabilizers (blends & systems) market is segmented as follows:

By Application

• Confectionery
• Convenience Foods
• Dairy
• Meat
• Bakery
• Sauces & Dressings
• Beverages

By Source

• Seaweed
• Plant
• Animal
• Synthetic,
• Microbial

By Type

• Texture
• Stability
• Moisture Retention

By Region

• North America
  • The U.S.
  • Canada
• Europe
  • France
  • The UK
  • Spain
  • Germany
  • Italy
  • Rest of Europe
• Asia Pacific
  • China
  • Japan
  • India
  • South Korea
  • Southeast Asia
  • Rest of Asia Pacific
• Latin America
  • Brazil
  • Mexico
  • Rest of Latin America
• Middle East & Africa
  • GCC
  • South Africa
  • Rest of Middle East & Africa

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