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Food Stabilizer Market by Type, Function, and Application - Global Opportunity Analysis and Industry Forecast, 2017-2023

  • ID: 4612629
  • Report
  • Region: Global
  • 220 pages
  • Allied Analytics LLP
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The global food stabilizer market was valued at $7,580 million in 2016, and is projected to reach $10,100 million by 2022, growing at a CAGR of 4.1% from 2017 to 2023. Food stabilizers are food additives that are added to food items to smoothen their texture and provide definite body to the food. They give a uniform nature to the product and hold the flavoring compounds in dispersion. They modify the textural properties, physical functionality, and physical stability of food & beverage during manufacturing, distribution, and final consumption. They are used in lesser amount that do not affect the nutritional properties of the food. They are used in a wide range of applications such as bakery, confectionary, beverages, meat & poultry products, and others. In the food & beverages segment, food stabilizers play a vital role in viscosity management, prevention of liquid/solid separation, enhancement of flavor & mouthfeel, protection against protein destabilization, and provision of desired eating qualities.

In 2015, Europe and North America were the leading regions, in terms of both value and volume, owing to increased demand for ready-to-eat food & beverage, surge in demand for packaged & convenience food, and modification in food preferences. The market is driven by emergence of organic food, influence of westernized food consumption pattern, and rise in demand for food stabilizers from the dairy & confectionary industries.

The global food stabilizer market is segmented based on type, function, application, and geography. On the basis of type, it is divided as pectin, gelatin, carrageenan, xanthan gum, guar gum, and others. On the basis of function, it is categorized as stability, texture, and moisture retention. Based on application, it is classified into bakery, confectionary, dairy product, sauce & dressing, beverage & convenience food, meat & poultry product, and others. Geographically, it is analyzed across North America, Europe, Asia-Pacific, and LAMEA.

On 25 March, 2014, Ashland Inc. developed the Polyclar Brewbrite stabilizer for craft breweries. This stabilizer increases the colloidal stability of beverages to reduce haze and produce clear and more stable beer.

The major market players are as follows:

Glanbia Nutritionals
E. I. DuPont de Nemours and Company
Kerry Inc.
Cargill, Inc.
Ashland Inc.
Associated British Foods Plc.
Koninklijke DSM N.V.
Chemelco International B.V.
Archer Daniels Midland Company
Advanced food systems

KEY MARKET BENEFITS FOR STAKEHOLDERS

This report provides an extensive analysis of the current & emerging market trends and dynamics of the global food stabilizer market.
In-depth analysis of all regions is conducted by constructing the market estimations for key segments between 2015 and 2023 to identify the prevailing opportunities.
The report assists to understand the strategies adopted by the companies for market expansion.
This study evaluates the competitive landscape to understand the market scenario across various regions.
Extensive analysis is conducted by following key player positioning and monitoring the top competitors within the market framework.

Food Stabilizer Market Key Segments:

By Type

Pectin
Gelatin
Carrageenan
Xanthan Gum
Guar Gum
Others

By Function

Stability
Texture
Thickening Agent
Gelling Agent
Moisture Retention

By Application

Bakery
Confectionary
Dairy Product
Sauce & Dressing
Beverages & Convenience Food
Meat & Poultry Product
Others

By Geography

North America
U.S.
Canada
Mexico
Europe
Germany
Spain
UK
Russia
France
Rest of Europe
Asia-Pacific
China
India
Japan
Australia
Korea
Rest of Asia-Pacific
LAMEA
Brazil
Turkey
South Africa
Rest of LAMEA

Other major players in the industry include the following

Palsgaard
Tate & Lyle
Celanese Corporation
Chr. Hansen A/S
Nexira
Eurogum A/S
Unipektin Ingredients AG
Holton Food Products
Deosen Biochemical Ltd.
Naturex SA

*The above list of companies is not profiled in the report, but can be added based on interest.
Note: Product cover images may vary from those shown
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CHAPTER 1. INTRODUCTION
1.1. REPORT DESCRIPTION
1.2. KEY BENEFITS
1.3. KEY MARKET SEGMENT
1.4. RESEARCH METHODOLOGY
1.4.1. Secondary research
1.4.2. Primary research
1.4.3. Analyst tool & model

CHAPTER 2. EXECUTIVE SUMMARY
2.1. MARKET SNAPSHOT
2.2. CXO PERSPECTIVES

CHAPTER 3. MARKET OVERVIEW
3.1. MARKET DEFINITION AND SCOPE
3.2. KEY FINDINGS
3.2.1. Top investment pockets
3.2.2. Top winning strategies
3.3. PORTERS FIVE FORCES ANALYSIS
3.4. MARKET DYNAMICS
3.4.1. Drivers
3.4.1.1. Emergence of convenience food
3.4.1.2. Influence of modernize food consumption pattern
3.4.1.3. Rising disposable income
3.4.2. Restraints
3.4.2.1. Consumer preference for fresh food
3.4.2.2. Stringent government regulations on usage & quantity
3.4.3. Opportunities
3.4.3.1. Increasing demand for food stabilizer in dairy products
3.5. MARKET SHARE ANALYSIS, 2016 (%)

CHAPTER 4. GLOBAL FOOD STABILIZER MARKET, BY TYPE
4.1. INTRODUCTION
4.1.1. Market size and forecast
4.2. PECTIN
4.2.1. Key market trends, growth factors, and opportunities
4.2.2. Market size and forecast
4.3. GELATIN
4.3.1. Key market trends, growth factors, and opportunities
4.3.2. Market size and forecast
4.4. CARRAGEENAN
4.4.1. Key market trends, growth factors, and opportunities
4.4.2. Market size and forecast
4.5. XANTHAN GUM
4.5.1. Key market trends, growth factors, and opportunities
4.5.2. Market size and forecast
4.6. GUAR GUM
4.6.1. Key market trends, growth factors, and opportunities
4.6.2. Market size and forecast
4.7. OTHERS
4.7.1. Key market trends, growth factors, and opportunities
4.7.2. Market size and forecast

CHAPTER 5. GLOBAL FOOD STABILIZER MARKET, BY FUNCTION
5.1. INTRODUCTION
5.1.1. Market size and forecast
5.2. STABILITY
5.2.1. Key market trends, growth factors, and opportunities
5.2.2. Market size and forecast
5.3. TEXTURE
5.3.1. Gelling
5.3.2. Thickening
5.3.3. Key market trends, growth factors, and opportunities
5.3.4. Market size and forecast
5.4. MOISTURE RETENTION
5.4.1. Key market trends, growth factors, and opportunities
5.4.2. Market size and forecast

CHAPTER 6. GLOBAL FOOD STABILIZER MARKET, BY APPLICATION
6.1. INTRODUCTION
6.1.1. Market size and forecast
6.2. BAKERY
6.2.1. Key market trends, growth factors, and opportunities
6.2.2. Market size and forecast
6.3. CONFECTIONERY
6.3.1. Key market trends, growth factors, and opportunities
6.3.2. Market size and forecast
6.4. DAIRY PRODUCTS
6.4.1. Key market trends, growth factors, and opportunities
6.4.2. Market size and forecast
6.5. SAUCES & DRESSINGS
6.5.1. Key market trends, growth factors, and opportunities
6.5.2. Market size and forecast
6.6. BEVERAGES & CONVENIENCE FOOD
6.6.1. Key market trends, growth factors, and opportunities
6.6.2. Market size and forecast
6.7. MEAT & POULTRY PRODUCTS
6.7.1. Key market trends, growth factors, and opportunities
6.7.2. Market size and forecast
6.8. OTHERS
6.8.1. Key market trends, growth factors, and opportunities
6.8.2. Market size and forecast

CHAPTER 7. GLOBAL FOOD STABILIZER MARKET, BY GEOGRAPHY
7.1. INTRODUCTION
7.1.1. Market size and forecast
7.2. NORTH AMERICA
7.2.1. Key market trends, growth factors, and opportunities
7.2.2. Market size and forecast
7.2.3. U.S.
7.2.3.1. Market size and forecast, by application
7.2.4. Canada
7.2.4.1. Market size and forecast, by application
7.2.5. Mexico
7.2.5.1. Market size and forecast, by application
7.3. EUROPE
7.3.1. Key market trends, growth factors, and opportunities
7.3.2. Market size and forecast
7.3.3. Germany
7.3.3.1. Market size and forecast, by application
7.3.4. Spain
7.3.4.1. Market size and forecast, by application
7.3.5. UK
7.3.5.1. Market size and forecast, by application
7.3.6. Russia
7.3.6.1. Market size and forecast, by application
7.3.7. France
7.3.7.1. Market size and forecast, by application
7.3.8. Rest of Europe
7.3.8.1. Market size and forecast, by application
7.4. ASIA-PACIFIC
7.4.1. Key market trends, growth factors, and opportunities
7.4.2. Market size and forecast
7.4.3. China
7.4.3.1. Market size and forecast, by application
7.4.4. India
7.4.4.1. Market size and forecast, by application
7.4.5. Japan
7.4.5.1. Market size and forecast, by application
7.4.6. Australia
7.4.6.1. Market size and forecast, by application
7.4.7. Korea
7.4.7.1. Market size and forecast, by application
7.4.8. Rest of Asia-Pacific
7.4.8.1. Market size and forecast, by application
7.5. LAMEA
7.5.1. Key market trends, growth factors, and opportunities
7.5.2. Market size and forecast
7.5.3. Brazil
7.5.3.1. Market size and forecast, by application
7.5.4. Turkey
7.5.4.1. Market size and forecast, by application
7.5.5. South Africa
7.5.5.1. Market size and forecast, by application
7.5.6. Rest of LAMEA
7.5.6.1. Market size and forecast, by application

CHAPTER 8. COMPANY PROFILES
8.1. GLANBIA NUTRITIONALS
8.1.1. Company overview
8.1.2. Company snapshot
8.1.3. Operating business segments
8.1.4. Business performance
8.1.5. Key strategic moves and developments
8.2. E. I. DUPONT DE NEMOURS AND COMPANY
8.2.1. Company overview
8.2.2. Company snapshot
8.2.3. Operating business segments
8.2.4. Business performance
8.2.5. Key strategic moves and developments
8.3. KERRY INC.
8.3.1. Company overview
8.3.2. Company snapshot
8.3.3. Operating business segments
8.3.4. Business performance
8.3.5. Key strategic moves and developments
8.4. CARGILL, INC.
8.4.1. Company overview
8.4.2. Company snapshot
8.4.3. Operating business segments
8.4.4. Business performance
8.4.5. Key strategic moves and developments
8.5. ASHLAND INC.
8.5.1. Company overview
8.5.2. Company snapshot
8.5.3. Operating business segments
8.5.4. Business performance
8.5.5. Key strategic moves and developments
8.6. ASSOCIATED BRITISH FOODS PLC.
8.6.1. Company overview
8.6.2. Company snapshot
8.6.3. Operating business segments
8.6.4. Business performance
8.6.5. Key strategic moves and developments
8.7. KONINKLIJKE DSM N.V.
8.7.1. Company overview
8.7.2. Company snapshot
8.7.3. Operating business segments
8.7.4. Business performance
8.7.5. Key strategic moves and developments
8.8. CHEMELCO INTERNATIONAL B.V.
8.8.1. Company overview
8.8.2. Company snapshot
8.8.3. Operating business segments
8.8.4. Business performance
8.8.5. Key strategic moves and developments
8.9. ARCHER DANIELS MIDLAND COMPANY
8.9.1. Company overview
8.9.2. Company snapshot
8.9.3. Operating business segments
8.9.4. Business performance
8.9.5. Key strategic moves and developments
8.10. ADVANCED FOOD SYSTEMS
8.10.1. Company overview
8.10.2. Company snapshot
8.10.3. Operating business segments
8.10.4. Business performance
8.10.5. Key strategic moves and developments
Note: Product cover images may vary from those shown
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Food Stabilizer Market Report, projects that the global market was valued at $7,580 million in 2016, and is estimated to reach $10,100 million by 2023, registering a CAGR of 4.1% from 2017 to 2023. In 2016, the gelatin food stabilizer type segment accounted for more than one-third share of the total market.

Food stabilizers are food additives that are added to food products to maintain color, shape, texture, consistency, and stability. It maintains the physio-chemical properties of food product to ensure homogeneous dispersion. Pectin, carrageen, gelatin, agar-agar, starch, guar gum, and calcium chloride are the commonly used food stabilizers, which are used in various applications such as salad dressing, frozen dessert, confection, beverage product, pudding, jam, and others. Food stabilizers play a vital role in viscosity magement, prevention of liquid/solid separation, enhancement of flavor & mouth feel, protection against protein destabilization, and provision of desirable eating qualities.

The growth of the global food stabilizers market is driven by increased demand for food stabilizers in a wide range of applications such as bakery, confectiory, dairy product, beverage, meat & poultry product, sauce & dressing, and convenience food. Food stabilizers are used in a wide range of food products in minimal quantities to ensure that they do not affect the nutritiol properties of the food. However, limitations on the usage of certain stabilizer blends, stringent government regulations on usage & quantity, and consumer preference for fresh food hamper the market growth.

In global food stabilizer market, gelatin is the leading type segment, as it exhibits unique gelling properties, which are capable of affecting the mobility of water. Gelatin is a polysaccharide protein, which produces diverse textures in food. It is used in various dairy products, such as butter milk, cottage cheese, cream cheese, sour cream, and yogurt, which functions as texture enhancement, stabilization, and fat & protein replacement.

The bakery application segment domited the global market, with around one-fifth of the total market share in 2016. In bakery application, stabilizers are used for icing formulations to prepare bakery jellies, baked products, and as a texturizer & bulking agent in powdered bakery mixes.

Key findings of the Food Stabilizer Market Study:

In 2016, Europe domited the global market, with more than one-third share, in terms of both revenue and volume.
The pectin food stabilizer segment is estimated to register the highest growth rate, in terms of revenue, registering a CAGR of 4.9% from 2017 to 2023.
Asia-Pacific is projected to grow at the highest CAGR of 4.8%, in terms of revenue.
The texture function segment domited the global market, with around half of the total market share, in terms of revenue.
The convenience food application segment is projected to grow at the highest CAGR of 4.9%, in terms of revenue.

In 2016, Europe domited the global market, owing to the support of European Food Safety Authority and other government agencies for the approval of safe food additives & stabilizers. Furthermore, in terms of value, Asia-Pacific is projected to witness the highest CAGR of 4.8%, followed by North America, which is expected to register a CAGR of 4.2%.

The key companies profiled in the report include Glanbia Nutritiols, E. I. DuPont de Nemours and Company, Kerry Inc., Cargill, Inc., Ashland Inc., Associated British Foods Plc., Koninklijke DSM N.V., Chemelco Intertiol B.V., Archer Daniels Midland Company, and Advanced food systems.
Note: Product cover images may vary from those shown
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The analyst offers exhaustive research and analysis based on a wide variety of factual inputs, which largely include interviews with industry participants, reliable statistics, and regional intelligence. The in-house industry experts play an instrumental role in designing analytic tools and models, tailored to the requirements of a particular industry segment. The primary research efforts include reaching out participants through mail, tele-conversations, referrals, professional networks, and face-to-face interactions.

They are also in professional corporate relations with various companies that allow them greater flexibility for reaching out to industry participants and commentators for interviews and discussions.

They also refer to a broad array of industry sources for their secondary research, which typically include; however, not limited to:

  • Company SEC filings, annual reports, company websites, broker & financial reports, and investor presentations for competitive scenario and shape of the industry
  • Scientific and technical writings for product information and related preemptions
  • Regional government and statistical databases for macro analysis
  • Authentic news articles and other related releases for market evaluation
  • Internal and external proprietary databases, key market indicators, and relevant press releases for market estimates and forecast

Furthermore, the accuracy of the data will be analyzed and validated by conducting additional primaries with various industry experts and KOLs. They also provide robust post-sales support to clients.

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