Food Stabilizer Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027)

Market Overview

The global food stabilizer market is projected to grow at a CAGR of 4.8% during the forecast period (2022-2027).

The COVID19 crisis had a significant effect on the market. The manufacturers of food stabilizers have terrifically faced the consequences; this was due to the closures of the various manufacturing unit, which resulted in deceleration of the production of the food stabilizers across the globe. For instance, Kerry Group plc, one of the major players in this industry, had estimated a fall in revenue of 6% in fiscal 2021.

The food stabilizer market is driven by increasing demand for convenience food and the rising influence of westernized food consumption patterns paired with a growing preference for specialized and customized blends by food and beverage processing which has propelled the application of food stabilizers in the market.

The growing demand for quick-service restaurants across the globe is one factor driving the food stabilizer market because of the growing demand for different cuisines from various parts of the world.

Scope of the Report

A stabilizer is an additive to food that helps to preserve its structure. The global food stabilizer market has been segmented by source into natural and synthetic sources of stabilizers. Natural stabilizers can be bifurcated into plant, microbial, and animal-sourced food stabilizers. The market is also segmented by type of alginate, agar, gelatin, guar gum, cellulose and cellulose derivatives, and other types. By application, the market is segmented into bakery/confectionery, dairy, meat/poultry, beverages, sauces & dressings, and others. Geography segmentation includes countries of North America, Europe, Asia-Pacific, South America, and the Middle East and Africa. For each segment, the market sizing and forecasts have been done based on the value (in USD million).

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Key Market Trends

Increased Demand for Processed Food

With the changing lifestyle of the consumers, the consumer prefers more healthy foods than food with a high percentage of oil and fats. Rising demand for prepared and convenience food products such as baked goods, breakfast cereals, cheese, meat, and other beverages has witnessed an increasing trend. This is also due to the benefits of convenience food, such as lesser preparation time and easy handling that offers an advantage to the consumers in their busy life schedules. Food stabilizers make up a tiny part of the final product, but they have a significant impact on the final packaged product. For instance, products ranging from fat-free dressing, low-fat mayonnaise, sauces, processed meat products, etc., require a wide variety of functional ingredients to optimize stability, creaminess, shelf-life, viscosity, and water absorption, among others.

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