Transparency
Market Research (TMR) has announced the addition of a new market
study on the global food stabilizer market. The report analyzes the
drivers and restraints of the market, and the impact of these on the
demand for food stabilizers during the forecast period from 2015 to
2021. The findings of the report show that the market is expected to
stand at US$9.3 bn by the end of 2021, increasing from US$7 bn in
2014 at a modest CAGR of 4.0% from 2015 to 2021.The report is titled
“Food Stabilizer Market - Global Industry Analysis, Trend, Size,
Share and Forecast 2015 - 2021.” Based on the information provided
in the report regarding the challenges that new entrants face, the
strategies used by leading companies in the food
stabilizer market, and the market trends, an interested
individual or enterprise can effectively make smart decisions
regarding investment in the market.
Food
stabilizers are an essential additive in food products and are used
to maintain the quality of food in terms of texture and viscosity.
Food stabilizers are also used to extend the shelf life of packaged
and convenience food products by protecting them from microbial
growth and reactions with environmental reagents such as oxygen.
Stabilization of food products can be done through natural and
synthetic food stabilizers. Natural food stabilizers include agar,
guar, and sodium alginate. Synthetic food stabilizers include
glycerin, sodium triphosphate, ammonium phosphatide, and dicalcium
diphosphate.
The
increasing use of food stabilizers in various categories of food such
as dairy products, bakery products, beverages, confectionaries, and
convenience foods is driving the market. The global food stabilizer
market is driven majorly by the rising demand for convenience food
among consumers. The busy lifestyle of consumers around the world is
encourage more and more people to consume convenience foods.
Similarly, changing eating habits of consumers is driving the global
food stabilizer market. Furthermore, the rising demand for organic
food is also expected boost the food stabilizer market in the period
from 2015 to 2021.
The
global food stabilizers market faces many challenges, as they can
pose a threat if consumed in excess. There are many side effects
associated with food stabilizers: Gelatin causes allergies, alginate
has adverse effects on pregnant women, and guar gum increases the
risk of loose motions, gas production, and diarrhea. Thus, stringent
government regulations across the world aimed at ensuring the safety
of the consumers are restraining the global food stabilizer market.
The FDA, for instance, has laid down a set of safety standards that
determine whether a stabilizer is safe.
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a Brochure of this Report
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The
global food stabilizer market is segmented on the basis of geography,
application, and function. On the basis of application, the dairy
segment held the largest market share in 2014, owing to the rising
awareness about the benefits of dairy products among the population.
Regionally, Europe held the largest market share of 40% in the global
food stabilizer market. Europe is followed by North America. Growth
in Asia Pacific is mainly attributed to the economic development in
India, China, and Japan, which has led to an increase in the
disposable income of the people. This in turn is leading to more
purchase of ready to eat or convenience foods, driving the market.
The
report profiles the following key players in the global food
stabilizer market: Cargill Inc., Aishland Inc, Advanced Food System
Inc., E.I. Dupont De Nemours & Company, and Glanbia Nutritionals.
The
market has been segmented as follows:
Application
- Bakery
- Confectionary
- Dairy Products
- Beverages
- Convenience Food
- Others
Function
- Stabilizing Function
- Texturing Function
- Moisturing Function
- Others
Geography
North
America
- U.S.
- Canada
- Mexico
- Europe
- U.K.
- France
- Germany
- Italy
- Others
Asia-Pacific
- India
- China
- Japan
- Others
Rest
of the World (RoW)
- Middle East
- Latin America
- Africa
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