Food Stabilizer Market Research Report by Size, Share, Trend, Global Analysis, Business Status, Leading Key Players Strategy 2019 to 2023

Food Stabilizer Market Global Research Report by Type (Alginates, Natural Gums, Polyoxyethylene Compounds, Fatty Acids and Compounds and others), Application (Bakery and Confectionery, Sweet and Savory Snacks, Meat Products and others) and Region – Forecast till 2023

Market Analysis:

Food stabilizer is used as food additives that help food ingredients to remain in a homogeneous state after blending. They smoothen the texture and give a definite body to the food. Food stabilizers increase the stability and thickness of food by binding its large molecules. The most commonly used food stabilizers include alginates, natural gums, polyoxyethylene compounds, natural emulsifier, phosphates, cellulose compounds, fatty acids and compounds, and others. They are used in various food industries such as dairy and frozen desserts, bakery and confectionery, beverages, oil and fats, sweet and savory snacks, meat products, and others.

Food stabilizers are substances used as food additives to enable ingredients to remain in a homogenous state after blending. They add stability, texture, and moisture retention to the food products. Such properties of food stabilizers are driving its applications across the food industry.  The predominant application areas of food stabilizers include bakery and confectionery, dairy and frozen desserts, beverages, oil and fats, sweet and savory snacks, meat products, and others. Augmented demand from the burgeoning food & beverages industry defines the growth landscape of the food stabilizer market globally, escalating it to the further heights. 

Augmenting demand and popularity of convenience food are driving the market growth. Increase in the working population along with the consumers’ inclination towards processed foods is boosting the market growth of food stabilizers market. Also, increasing awareness towards the advantages of food stabilizers against bacteria has increased its application areas in the various product lines.

On the other hand, adverse effects caused by the overdose of food stabilizer are expected to hamper the growth of the food stabilizers market. Simultaneously, factors such as volatility of prices of feedstock along with the demand and supply gap of raw materials are expected impede the market growth, posing challenges to the manufacturers.

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Major Key Players Review:

Characterized by the presence of some well-established and small players, the global market appears to be highly competitive and fragmented. Market players are focusing upon situational awareness of customers to ensure a steady run in the market. Well established players increasingly seek market expansion incorporating various strategic mergers, acquisitions, innovation, increasing investments in research and development, and cost-effective product portfolio.

Market players strive to develop food stabilizers designed to reduce the downtime with longer shelf life and lower costs. The market is expected to witness the intensifying competition due to the expected extensions in product and product innovations.

BASF SE (Germany), Cargill Incorporated (US), Tate & Lyle plc (UK), Archer Daniels Midland Company (US), DuPont Nutrition & Health (Denmark), Palsgaard (Denmark), and Ashland Inc. (US) are some of the players driving the global food stabilizer market and are profiled in MRFR Analysis.

Industry/ Innovations/ Related News:

February 06, 2018 – Caldic B.V. (the Netherlands), a leading global company providing innovative solutions for the food industry and health and personal care markets announced the acquisition of Acatris (the Netherlands), a global supplier of a high service level specialist in food stabilizers and emulsifiers. The acquisition is expected to strengthen Caldic’s range of single ingredients and stabilizer systems making it a full-service and customer-focused distributor of food. 

Market Segments:

The food stabilizer market can be segmented into three key dynamics for the convenience of the report and enhanced understanding;

By Types: Comprises Alginates, Natural Gums, Natural Emulsifier, Polyoxyethylene Compounds, Phosphates, Cellulose Compounds, Fatty Acids and Compounds among others.

By Applications: Dairy and Frozen Desserts, Bakery and Confectionery, Beverages, Sweet and Savory Snacks, Oil and Fats, and Meat Products among others.

By Region: North America, Europe, APAC and Rest-of-the-World (RoW).

The natural emulsifier segment is dominating the market by types and lecithin is the major contributor. Lecithin has gained huge popularity attributing to its health benefits.

The bakery and confectionery segment by application accounts for the dominating segment. However, the dairy and frozen desserts segment is expected to witness substantial growth in the coming years.

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Regional Analysis:

The Europe market is forecasted to retain its dominance throughout the review period followed by North America. Factors such as high demand for processed foods and growing inclination towards usages of food additives are substantiating the growth of the Europe food stabilizer market.

The North America market is growing because of the presence of the prominent consumers of the product such as the U.S. and Canada.

In the RoW market, Latin America is gaining a moderate growth due to the increasing demand for food stabilizers.

However, Asia Pacific region is projected to emerge as one of the promising markets for food stabilizers over the review period. The large production units in countries like Australia and New Zealand contribute to the market growth in the region. Also, the market is experiencing substantial growth over the past few years which in turn, are positively driving the growth of food Stabilizer in the region.

Increasing population in developing countries such as China and India coupled with the changing lifestyles of consumers is anticipated to stimulate the growth of the overall food stabilizer market in the Asia Pacific region during the forecast period.

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