Global Food Stabilizers (Blends & Systems) Market

Food Stabilizers (Blends & Systems) Market Size, Share, Growth Analysis, By Type(Alginate, Agar, Gelatin, Guar Gum), By Function(Texturizing, Stabilizing, Moisture Retention, Others (Egg Replacement), By Application(Bakery, Confectionery, Dairy, Meat), By Region - Industry Forecast 2025-2032

Report ID: SQSG30C2003 | Region: Global | Published Date: February, 2024
Pages: 165 | Tables: 101 | Figures: 76

Food Stabilizers (Blends & Systems) Market Dynamics

Food Stabilizers (Blends & Systems) Market Driver

  • Food stabilizers are used in the bakery industry to extend the shelf life and retain moisture in cakes, bread, and other baked goods. The use of cellulose gum in frozen pie fillings prevents moisture loss and maintains fluffiness, which improves the texture of the meal and hence, increases the demand for the product.
  • Food stabilizers help to enhance flavors and volume in beverages. The growing consumption of beverages such as fruit drinks, alcoholic, and non-alcoholic beverages has fueled the growth of this market globally and is expected to remain the same throughout the analysis period.

Food Stabilizers (Blends & Systems) Market Restraint

  • The Food Stabilizers (Blends & Systems) industry is expanding and this demand huge capital infusion into it. The availability of large capital for the expansion is one of the restraints to the industry’s growth which we can be seen throughout the analysis period. And being a commoditized product the growth is quite slow due to high competition between big players and this, in turn, impacts the profits of the companies.
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Food Stabilizers (Blends & Systems) Market size was valued at USD 2.4 billion in 2019 and is poised to grow from USD 2.5 billion in 2023 to USD 3.4 billion by 2031, growing at a CAGR of 4.1% in the forecast period (2024-2031).

The Food Stabilizers (Blends & Systems) Market is relatively fragmented, with a high level of competition. Few large players, like Archer Daniels Midland Company, BASF SE, and Cargill Inc., now control the market in terms of market share. These industry leaders are extending their customer base across several areas, and many corporations are creating strategic and collaborative initiatives with other start-up enterprises to enhance their market share and profitability. 'Cargill Inc.', 'DowDuPont', 'Palsgaard', 'E. I. du Pont de Nemours and Company', 'Kerry Group plc', 'Ingredion Incorporated', 'Tate & Lyle PLC', 'Ashland Holdings Inc.', 'Glanbia plc', 'CP Kelco', 'Archer Daniels Midland Company', 'BASF SE', 'Chr. Hansen Holding A/S', 'Advanced Food Systems Inc.', 'Nexira SAS', 'Hydrosol GmbH & Co. KG', 'Royal DSM N.V.', 'Givaudan SA', 'Jungbunzlauer Suisse AG', 'Naturex SA'

Food stabilizers are used in the bakery industry to extend the shelf life and retain moisture in cakes, bread, and other baked goods. The use of cellulose gum in frozen pie fillings prevents moisture loss and maintains fluffiness, which improves the texture of the meal and hence, increases the demand for the product.

Growing preference for specialized blends by bakery product manufacturers is driving demand for food stabilizers worldwide. The demand for healthy and natural ingredients in packaged food has influenced buying habits and is expected to drive the demand for food stabilizers globally.

The US is the largest market for food stabilizers (blends and systems) in North America, with a market value of USD 645.8 million and a 26.34% share of the stabilizer industry. The world’s second-largest economy China is predicted to reach a market size of USD 399.70 million with a CAGR of 4.9% throughout the analysis period. Japan and Canada are predicted to grow by 2.8% and 3.3% respectively over the period being one of the major economies globally. Germany is predicted to grow at approximately 2.9% CAGR while the European market will reach a valuation of around USD 417 million by the year 2028.

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Global Food Stabilizers (Blends & Systems) Market

Report ID: SQSG30C2003

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