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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.
The Asia-Pacific food stabilizer market is projected to grow at a CAGR of 5.58% during the forecast period (2020-2025).
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.
|Bakery & Confectionery|
|Meat & Poultry|
|Sauces & Dressings|
|Rest of Asia-Pacific|
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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, 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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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.
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Force Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 By Source
5.2 By Application
5.2.1 Bakery & Confectionery
5.2.3 Meat & Poultry
5.2.5 Sauces & Dressings
5.3 By Geography
5.3.5 Rest of Asia-Pacific
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Tate & Lyle PLC
6.4.2 Cargill, Incorporated
6.4.3 Ingredion Incorporated
6.4.4 Palsgaard A/S
6.4.5 DuPont de Nemours, Inc.
6.4.6 Archer Daniels Midland Company
6.4.7 Ashland Global
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability