Food Stabilizer Market Driven by Changing Eating Habits of Consumers

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.

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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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