Global Food Stabilizers (Blends and Systems) Market to Reach $2.9 Billion by 2026

Food stabilizers, mostly produced from naturally occurring raw materials, maintain the food`s physico-chemical state; and include substances that homogenously disperse two or more than two immiscible substances within foodstuff; thereby, stabilizing, retaining, or intensifying a foodstuff`s existing color. Burgeoning global population, explosive growth of middle class population in developing nations, and growing threat to safety of food supplies are driving producers of food and beverages to focus on developing innovative solutions to meet the emerging challenges. Specialty ingredients have come to play a significant role in the development of innovative food solutions, as they allow manufacturers to create products that aid in improving nutritional profile of the product without compromising its texture or taste. One recent trend that has greatly impacted the additives market is the growing popularity of all-natural food products that are driving focus onto natural additives derived from the natural sources. Another prominent trend driving market expansion is the growing consumer fondness for highly processed food and beverage products, making food makers demand more customized solutions from food additive suppliers. Further, changing lifestyles and improving economic scenario has contributed to an increase in the number of people eating in restaurants, which often use additional ingredients to enhance food aesthetics.

Amid the COVID-19 crisis, the global market for Food Stabilizers (Blends and Systems) estimated at US$2.3 Billion in the year 2020, is projected to reach a revised size of US$2.9 Billion by 2026, growing at a CAGR of 3.6% over the analysis period. Texturizing, one of the segments analyzed in the report, is projected to grow at a 3.9% CAGR to reach US$1.1 Billion by the end of the analysis period. After a thorough analysis of the business implications of the pandemic and its induced economic crisis, growth in the Stabilizing segment is readjusted to a revised 3.5% CAGR for the next 7-year period. This segment currently accounts for a 30.2% share of the global Food Stabilizers (Blends and Systems) market. Stabilizing ingredients help in reducing water migration, control moisture, improve the mouth feel, offer enhanced mouth feel; improve shelf life of foods and beverages; prevent separation of oil, improve viscosity, prevent ice-crystal development as well as give stability.

The U.S. Market is Estimated at $627.3 Million in 2021, While China is Forecast to Reach $398.1 Million by 2026

The Food Stabilizers (Blends and Systems) market in the U.S. is estimated at US$627.3 Million in the year 2021. The country currently accounts for a 26.34% share in the global market. China, the world`s second largest economy, is forecast to reach an estimated market size of US$398.1 Million in the year 2026 trailing a CAGR of 4.9% through the analysis period. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at 2.8% and 3.3% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 2.9% CAGR while Rest of European market (as defined in the study) will reach US$417 Million by the end of the analysis period. Developed economies dominate market growth due to the high demand for packaged and convenience foods and the growing awareness about healthy foods among people. The well-established food processing industries and the presence of numerous large-scale food companies in the US remain a major driving force for the food stabilizers market. The region is witnessing steady increase in demand for natural food stabilizers, in view of the growing awareness about healthy and natural foods among consumers. The growing demand for convenience foods and increasing health consciousness of consumers is expected to foster growth in the region`s food additives market.

Moisture Retention Segment to Reach $630.8 Million by 2026

Stabilizers find various applications in bakery products including increasing the shelf life and moisture retention of cakes and bread mixes. Use of cellulose gum in products such as frozen pie fillings reduces the release of moisture upon thawing. It also retains water and retards the drying out of baked goods. In the global Moisture Retention segment, USA, Canada, Japan, China and Europe will drive the 3.2% CAGR estimated for this segment. These regional markets accounting for a combined market size of US$414.7 Million in the year 2020 will reach a projected size of US$518.3 Million by the close of the analysis period. China will remain among the fastest growing in this cluster of regional markets. Led by countries such as Australia, India, and South Korea, the market in Asia-Pacific is forecast to reach US$66.8 Million by the year 2026, while Latin America will expand at a 4% CAGR through the analysis period.