Food Stabilizer Market

Market Overview:

The global food stabilizer market size reached US$ 7.2 Billion in 2023. Looking forward, IMARC Group expects the market to reach US$ 10.2 Billion by 2032, exhibiting a growth rate (CAGR) of 3.82% during 2024-2032.

Food stabilizers are chemicals or additive materials that are applied or sprayed to unblended food ingredients to preserve the texture, structure, and quality of the food. They include proteins, sweeteners, buffering salts, alginates, hydrocolloids, vitamins, minerals, and emulsifiers. They are widely obtained from natural and synthetic sources, such as plants, animals, and seaweed. Food stabilizers are commonly used in salad dressing, ice creams, jellies, yogurt, and jams. Carrageenan, pectin, calcium chloride, gelatin, and agar-agar are some of the widely used stabilizers in food products. They assist in retaining the shape, consistency, and color of the products. They also aid in saving time and maintaining the nutritional value of the products and freshness. As a result, food stabilizers are widely used in the manufacturing of dairy, meat and poultry, beverages, bakery and confectionery products.

Food Stabilizer Market Trends:

The increasing global demand for convenience food products is one of the key factors driving the growth of the market. Food stabilizers are widely used to enhance the shelf life of products and retain physical and chemical characteristics. In line with this, the shifting consumer preference toward ready-to-eat (RTE) snacks, frozen meals, commercialized fruit juice, and packaged food due to hectic lifestyles and busy schedules is favoring the market growth. Moreover, various product innovations, such as the launch of natural and bio-based food stabilizers that have minimal impact on health and are environmentally friendly, are providing an impetus to the market growth. Additionally, the widespread product adoption in the food and beverage (F&B) industry for enhancing taste in mid-calorie and zero-calorie beverages is positively impacting the market growth. Apart from this, the increasing expenditure capacities of consumers is creating a positive outlook for the market.

Key Market Segmentation:

IMARC Group provides an analysis of the key trends in each sub-segment of the global food stabilizer market report, along with forecasts at the global, regional and country level from 2024-2032. Our report has categorized the market based on source, function and application.

Breakup by Source:

• Plant
• Seaweed
• Microbial
• Animal
• Synthetic
   

Breakup by Function:

• Texturizing
• Stabilizing
• Moisture Retention
• Others
   

Breakup by Application:

• Dairy and Dairy Products
• Confectionery Products
• Convenience Foods
• Bakery Products
• Meat and Poultry Products
• Beverages
• Sauces and Dressings
• Others
   

Breakup by Region:

• North America
  • United States
  • Canada
• Asia-Pacific
  • China
  • Japan
  • India
  • South Korea
  • Australia
  • Indonesia
  • Others
• Europe
  • Germany
  • France
  • United Kingdom
  • Italy
  • Spain
  • Russia
  • Others
• Latin America
  • Brazil
  • Mexico
  • Others
• Middle East and Africa
   

Competitive Landscape:

The competitive landscape of the industry has also been examined along with the profiles of the key players being Advanced Food Systems Inc., Archer Daniels Midland Company, Ashland Inc., Cargill Incorporated., Chemelco International B.V., Crest Foods Co. Inc., Glanbia plc, Kerry Group plc, Koninklijke DSM N.V., Nexira, Palsgaard A/S and Tate & Lyle PLC.

Report Coverage: