NEWARK, DELL, Aug. 12, 2022 (GLOBE NEWSWIRE) — The global food stabilizer market is set to witness CAGR growth. 5.5% Between 2022 and 2032, total US$4.7 billion Increasing applications in the food and beverage industry have increased the demand for food stabilizers in the market.
Food stabilizers are used as stabilizers, emulsifiers or thickeners to maintain the structure of food and gel the food to the required consistency or viscosity. Most thickeners and stabilizers available on the market are a type of carbohydrate called a polysaccharide, a protein like gum, starch, or gelatin.
Food stabilizers such as gums and starches are commonly used in frozen desserts, salad dressings, confectionery, beverages, snack foods, pudding mixes, cereal products, jellies and jams. When processing whole foods, starches and gums are separated from plants and seaweeds into commercially viable additive concentrates.
Other seaweed extracts such as carrageenan, agar, alginate, and pectin act as gelling agents in icings, pie fillings, and glazed foods.
Another stabilizer, sodium pyrophosphate, is used in canned fish and instant puddings to prevent sludge build-up on the bottom of food containers.
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Key takeaways from market research
- By product type, the pectin segment is likely to account for the largest revenue share in the global food stabilizer market.
- Based on application, the dairy and dessert segment is expected to grow at a healthy pace during the forecast period.
- The United States will remain the most profitable market for food stabilizers through 2032.
- Sales of food stabilizers will increase significantly across Germany over the next decade.
- The UK food stabilizer market will expand at a steady pace during the assessment period.
“Food stabilizers manufactured and extracted from natural substances are approved direct additives and are used to intentionally alter or maintain product structure, stable viscosity, and other qualities such as maintaining product color. It works at the particle level. As a result, this product is in great demand in the food industry by both manufacturers and consumers, driving commodity growth.” Future Market Insights analyst said:
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Leading food stabilizer brands are conducting several studies and seeking new strategic partnerships, while leading business brands are developing applications in the food industry to create quality food and beverage solutions. The top players are focusing on new formulations and product innovations to gain market share and attract more customers towards their products.
- In June 2019, Long Life Dairy and Tate & Lyle announced a collaboration to improve consumer access to dairy products. Long Life Dairy, a subsidiary of Unique Dairy, is working with Tate & Lyle, a leading provider of food and beverage ingredients, to develop food stabilizers to develop long shelf life, low cost products that eliminate refrigeration. made available. In South Africa, more families benefit from the dairy industry.
Explore more valuable insights
In its new report, Future Market Insights provides an unbiased analysis of the global food stabilizer market, presenting historical data (2017-2021) and estimated statistics for the forecast period 2022-2032.
This study is compelling based on product type (pectin, agar, gelatin, xanthan gum, carrageenan, guar gum, etc.), source (seaweed, plant, microbial, synthetic, animal, etc.), and function (stability, moisture retention). provide some insight. , texture, etc.), applications (bakery products, dairy products/desserts, confectionery, sauces/dressings, meat/chicken products, ready-to-eat foods, beverages, etc.), sales channels (B2B/HoReCa, B2C), major regions of the world.
table of contents
1.1.Global market outlook
1.2. Demand Side Trends
1.4.technology roadmap analysis
1.5.Analysis and recommendations
2. Market Overview
2.1. Market Scope/Taxonomy
2.2. MARKET DEFINITION/SCOPE/LIMITATIONS
3. Market Background
3.1. Market dynamics
3.2. Scenario prediction
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