The
global market for food stabilizers is expected to progress at a CAGR
of 4.0% from 2015 to 2021, in terms of revenue. This revenue is
expected to reach US$7.63 bn by the end of 2016, and US$9.26 bn by
the end of 2021.
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.
Europe
has consistently dominated the demand for food stabilizers over the
recent past. By the end of 2021, Europe is expected to take up 35.8%
of the total market value for food stabilizers. Although this is a
drastic fall from its previous shares, it is still the dominant share
owing to a very high demand for ready-to-eat foods and packaged
foods.
The
share in food stabilizers held by North America and Asia Pacific is
expected to increase over time till 2021, owing to the growth in
demand for both packaged as well as organic foods in both regions.
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Among
the various functions of food stabilizers, stabilization is expected
to retain the lead in demand till 2021. This is attributed to the
increasing scope of use of stabilizers in various foods such as
dairy, confectionary, and bakery products. By the end of 2021,
stabilizing functions as a segment is expected to generate US$3.50 bn
in revenue.
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.
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