The food stabilizers market is estimated at USD 7.41 Billion in 2015. It is projected to grow at a CAGR of 4.2% from 2015 to 2020.
Seattle, WA -- (SBWIRE) -- 11/08/2017 -- The report "Food Stabilizers (Blends & Systems) Market by Function (Stability, Texture, Moisture Retention), Application (Bakery, Confectionery, Dairy, Sauces & Dressings, Beverages, Convenience Foods, Meat & Poultry), and Region - Global Forecasts to 2020", estimated to be valued at USD 7.41 Billion in 2015, is projected to reach USD 9.10 Billion by 2020 and grow at a CAGR of 4.2% from 2015 to 2020.
Browse 98 market tables and 47 figures spread through 160 pages and in-depth TOC on "Food Stabilizers (Blends & Systems) Market - Global Forecasts to 2020"
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Food stabilizers are used to modify and improve the appearance and palatability of the food product. The blends help to add volume, mouthfeel, and texture to the food products. The F&B manufacturers use stabilizers to enhance the shelf stability and product characteristics. With heavy investment in R&D, innovative food stabilizers are used to improve cooking yield and texture, adding volume to and improving the viscosity of water-based food products and beverages. Food stabilizers offer several advantages such as reduced costs, volume enhancement, texture, stability, and moisture retention. Hence, food stabilizers will be viewed as a business opportunity in the next five years. As a result, many multinational players have entered into the production of varied types of food stabilizers.
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Texturizing the most widely sought out function for food stabilizers
The texture segment accounted for the largest share in the food stabilizers market, followed by the stability segment in 2014. The moisture retention segment is projected to grow at the highest CAGR in terms of value. Ingredients offering similar functionalities are facing fierce competition due to raw material availability and production costs. For instance, the usage of food stabilizers in baking & confections restricts the quantity of emulsifiers used in baking applications.
Dairy & dairy products, the most preferred application for food stabilizers
The dairy & dairy products segment accounted for the largest share in the food stabilizers market in terms of both value and volume in 2014. However, the confectionery segment is projected to grow at the highest CAGR due to increasing demand from developing economies.
Increasing consumption of baked foods, dairy products, and convenience foods in developing countries to boost the food stabilizers market
The economy in the Asia-Pacific, Latin America, Eastern Europe, and the Middle East regions is developing in terms of increasing GDP, with the working population being on the rise. There is a noticeable increase in the disposable incomes of consumers in these regions, enabling them to spend more on convenience foods, dairy, bakery & confectionery, and ready-to-eat products. Constantly changing lifestyles, leaving less time for prepared meals, and consumer inclination toward westernized food preferences and consumption patterns in this region are other drivers for the food stabilizers market.
This report includes a study of marketing and development strategies, along with the product portfolios of leading companies. It includes the profiles of leading companies such as Cargill Inc. (U.S.), E.I. DuPont de Nemours (U.S.), Tate & Lyle plc (U.K.), Palsgaard A/S (Denmark), and Ashland Inc. (U.S.).
The report covers the bakery, confectionery, dairy & dairy products, sauces & dressings, beverages, convenience foods, meat, poultry, and beverage application segments in terms of value and volume. In terms of insights, this research report has focused on various levels of analyses such as industry analysis, market share analysis of top players, and company profiles, which together comprise and discuss the basic views on the competitive landscape, emerging and high-growth segments of the global food stabilizers market, high-growth regions, countries, and their respective regulatory policies, government initiatives, drivers, restraints, and opportunities.
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