Asia-Pacific Food Stabilizers Market - Growth, Trends, and Forecast (2020-2025)

The Asia-Pacific food stabilizers market is segmented by Source (Natural and Synthetic), by Application (Bakery & Confectionery, Dairy, Meat & Poultry, Beverages, Sauces & Dressings, and Others), and by Geography.

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

5.58 %

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Market Overview

The Asia-Pacific food stabilizer market is projected to grow at a CAGR of 5.58% during the forecast period (2020-2025).

  • The increasing consumption of ready-to-eat and ready-to-drink beverages has propelled the application of food stabilizers in the market in the Asia-Pacific region. The market is further boosted by the burgeoning demand for convenience food and organic food across.
  • Technological advancements have led to the development of various stabilizer blends, which are not only multi-functional, but also cost-effective at the same time. Continuous innovations in the food stabilizer market are anticipated to offer potential opportunities to manufacturers across the region.
  • The varying regulations pertaining to the approval of food stabilizer ingredients and the restrictions associated with the amount and dosage of ingredients in the final product are the key restraining factors to the market growth.​

Scope of the report

The Asia-Pacific food stabilizer market has been segmented by source into natural and synthetic sources of stabilizers. Natural stabilizers can be further bifurcated into the plant, microbial and animal-sourced food stabilizers. By application, the market is segmented into bakery &
confectionery, dairy, meat & poultry, beverages, sauces & dressings, and others. The geographical segmentation includes countries - China, Japan, India, Australia, Rest of Asia-Pacific.

By Source
Natural
Plant
Microbial
Animal
Synthetic
By Application
Bakery & Confectionery
Dairy
Meat & Poultry
Beverages
Sauces & Dressings
Others
By Geography
China
Japan
India
Australia
Rest of Asia-Pacific

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Key Market Trends

Significant Usage of Stabilizers in Beverage Applications

Beverages are one of the fastest-growing food stabilizer markets as they are among the most-consumed food products among adults and children. However, the incorporation of food stabilizers in beverages, like xanthan gum, carrageenan, and pectin. This is likely to further boost the sales of food stabilizers, as it is being used in most of the low-calorie drinks, fruit juice, Energy drinks, bottled water, sports drinks, and yogurt drinks across the region. Furthermore, food stabilizers play a vital role in enhancing taste in mid-calorie and zero-calorie beverages. Thus, manufacturers across the region are using these products in beverage aids in using minimal quantities of sweeteners that are crucial in attaining texture, stability, and flavor.​

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China Accounts For A Significant Share In The Market

China, with the development of technology, accounts for more than 50 pectin authorized producers. The resources for extracting pectin are mainly citrus and apple pomace. At present, China, with abundant pectin resources, still can’t meet the demands of the market as a low utilization rate of materials, although the pectin output appears to be increasing steadily year by year and improved infrastructure on R&D to develop new products, flavors, textures, tastes is slowly improving in the country.​ The domestic pectin output tends to grow rapidly in the next few years which is expected to drive the food stabilizer market growth. Kappa is the most used carrageenan in China, as it acts as a stabilizer, emulsifier, and bodying agent in cheese, chocolate, ice cream, and puddings.​

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Competitive Landscape

The Asia-Pacific food stabilizers market is fragmented with the presence of several global as well as domestic food ingredient companies competing across the market. Some of them include Tate & Lyle PLC, Cargill, Incorporated, Ingredion Incorporated, Palsgaard A/S, DuPont de Nemours, Inc., Archer Daniels Midland Company, and others.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Force Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Source

      1. 5.1.1 Natural

        1. 5.1.1.1 Plant

        2. 5.1.1.2 Microbial

        3. 5.1.1.3 Animal

      2. 5.1.2 Synthetic

    2. 5.2 By Application

      1. 5.2.1 Bakery & Confectionery

      2. 5.2.2 Dairy

      3. 5.2.3 Meat & Poultry

      4. 5.2.4 Beverages

      5. 5.2.5 Sauces & Dressings

      6. 5.2.6 Others

    3. 5.3 By Geography

      1. 5.3.1 China

      2. 5.3.2 Japan

      3. 5.3.3 India

      4. 5.3.4 Australia

      5. 5.3.5 Rest of Asia-Pacific

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Share Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 Tate & Lyle PLC

      2. 6.4.2 Cargill, Incorporated

      3. 6.4.3 Ingredion Incorporated

      4. 6.4.4 Palsgaard A/S

      5. 6.4.5 DuPont de Nemours, Inc.

      6. 6.4.6 Archer Daniels Midland Company

      7. 6.4.7 Ashland Global

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

** Subject to Availability

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