Market Insights                                                                                  

The North America food stabilizers market is anticipated to register a CAGR of 4.3%, during the forecast period (2018-2023). Companies, such as Cargill have been providing customized texturizing systems with broad product portfolio, specifically designed for individual application area; which fuels the food stabilizer market growth in North America.

Market Dynamics                                                                    

High amount of nutrients and proteins, which act as supplementary food to a regular diet, is expected to boost the food stabilizers market. The food stabilizer market is driven by increasing demand for convenience food, particularly organic food because of growing health concerns associated with processed food. Growing preference for specialized and customized blends by F&B manufactures is another factor for the continuous market growth. However, limitations over usage of certain stabilizer blends with stringent government regulations imposed by Food and Drug Administration on usage and quantity, and consumer preference for fresh food has become hurdle in the growth of the food stabilizer market.  

Market Segmentation

Some of the major food stabilizers used in the food industry of North America include carrageenan, pectin, xanthum gum, locust bean, lecithin, and gelatin. Gelatin is majorly used in the ice cream industry, but has been gradually replaced with polysaccharides of plant origin owing to increased effectiveness and reduced cost. Pectin has found major application in dairy industry, as well as for strengthening the gelling capacity of low-calorie jams. Food stabilizers are majorly used in dairy product market in order to increase the shelf life and stability followed by confectionary and bakery.

Regional Analysis

The North America food stabilizer market is led by United States, followed by Canada, and Mexico. The United States market has been steadily progressing because of changing lifestyle and varying food consumption patterns. The demand for natural ingredients in the packaged food has influenced the ingredient buying behavior of food & beverage manufacturers in the market; which depicts the increasing usage of natural stabilizers.

Key Developments

• In 2016: Mexico based company Blendhub has launched a range of stabilizers Premitex for yogurt and claims to offer the creaminess with different yogurt bases and optimal functionality.
• February 2016: RPM International has announced that its’ subsidiary Mantrose-Haeuser Co., Inc. has acquired Holton Food Products Company, a leading U.S. supplier of food stabilizer and dry egg white products for the bakery and prepared food markets.  

Major Players - Archer Daniels Midland Company, Cargill, Ashland Inc., Kerry Group PLC, Tate & Lyle plc, Glanbia Nutritionals and E.I, Nexira, Palsgaard A/S, Advanced Food Systems Inc., Chemelco International BV, among others. 

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