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Food Stabilizer Market Growth, Trends and Forecasts (2020 - 2025)
Global Food Stabilizer Market is segmented by source (natural and synthetic), by application (bakery/confectionery, dairy, meat/poultry, beverages, sauces & dressings, and others) and geography.
- ABOUT THIS REPORT
- Market Snapshot
- Market Overview
- Scope of the Report
- Key Market Trends
- Competitive Landscape
- Major Players
- TABLE OF CONTENTS
Market Snapshot
Study Period:
2016-2025
Base Year:
2019
Fastest Growing Market:
Asia Pacific
Largest Market:
North America
CAGR:
4.8 %
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Market Overview
The global food stabilizer market is growing at a CAGR of 4.8% during the forecast period (2020-2025).
- The food stabilizer market is driven by increasing demand for convenience food and the rising influence of westernized food consumption patterns paired with growing preference for specialized and customized blends by food and beverage processing which has propelled the application of food stabilizers in the market.
- However, limitations over usage of certain stabilizer blends, stringent government regulations on usage and quantity, and consumer preference for fresh food have become a hurdle in the growth of the food stabilizer market.
Scope of the Report
The global food stabilizer market has been segmented by source into natural and synthetic sources of stabilizers. Natural stabilizers can be further bifurcated into plant, microbial and animal-sourced food stabilizers. By application, the market is segmented into bakery/confectionery, dairy, meat/poultry, beverages, sauces & dressings, and others and geography segmentation includes countries of North America, Europe, Asia-Pacific, South America, and the Middle East and Africa.
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Key Market Trends
Increased demand of convenience foods
Rising demand for prepared and convenience food products such as baked goods, snacks, yogurt, ice-cream, beverages and other ready meals among the consumers have been witnessed with an increasing trend. This is 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 schedule. Food stabilizers make up a very small 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 broad variety of functional ingredients to provide optimization in terms of stability, creaminess, shelf-life, viscosity, and water absorption, among others.
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North America & Europe to drive the market
Growing preference for specialized and customized blends by confectionery and bakery products manufactures is driving demand for food stabilizers in these regions. Also, the demand for natural ingredients in the packaged food has influenced the ingredient buying behavior and it is expected to drive the demand of natural stabilizers in the country. The key players in the market are focusing on expansion and product development to gain market share in the food stabilizer market. For instance, Haeuser Co., Inc., a major player in edible coatings and specialty ingredients has announced the acquisition of Holton Food Products Company, which is one of the major US supplier of food stabilizers.
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Competitive Landscape
The global food stabilizer market is a fragmented and competitive market with the presence of various major and small players which includes and others. Emphasis is given on the merger, expansion, acquisition, and partnership of the companies along with new product development as strategic approaches adopted by the leading companies to boost their brand presence among consumers. For instance, in September2018, Kerry opened a new production plant in Moscow, Russia. Also, DowDuPont™ in November 2017, has acquired FMC Corporation’s Health & Nutrition business (FMC H&N), except for the Omega-3 business and its divestment to FMC of a portion of DuPont’s Crop Protection business. This acquisition helped the company to strengthen its specialty ingredient business.
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Table Of Contents
1. INTRODUCTION
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 Forces 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
5.1.1 Natural
5.1.1.1 Plant
5.1.1.2 Microbial
5.1.1.3 Animal
5.1.2 Synthetic
5.2 By Application
5.2.1 Bakery & Confectionery
5.2.2 Dairy
5.2.3 Meat & poultry
5.2.4 Beverages
5.2.5 Sauces & Dressings
5.2.6 Others
5.3 Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexico
5.3.1.4 Rest of North America
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 United Kingdom
5.3.2.3 Germany
5.3.2.4 France
5.3.2.5 Italy
5.3.2.6 Russia
5.3.2.7 Rest of Europe
5.3.3 Asia Pacific
5.3.3.1 China
5.3.3.2 Japan
5.3.3.3 India
5.3.3.4 Australia
5.3.3.5 Rest of Asia-Pacific
5.3.4 South America
5.3.4.1 Brazil
5.3.4.2 Argentina
5.3.4.3 Rest of South America
5.3.5 Middle East and Africa
5.3.5.1 South Africa
5.3.5.2 United Arab Emirates
5.3.5.3 Rest of Middle East and Africa
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 Cargill, Incorporated
6.4.2 Tate & Lyle PLC
6.4.3 Archer Daniels Midland Company
6.4.4 Ashland Inc
6.4.5 Kerry Group plc
6.4.6 Palsgaard A/S
6.4.7 Nexira SAS
6.4.8 Advanced Food Systems, Inc.
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
*List Not Exhaustive
** Subject to Availability
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