Food Stabilizers (Blends & Systems) Market by Function (Stability, Texture, Moisture Retention), Application (Bakery, Confectionery, Dairy, Sauces & Dressings, Beverages, Convenience Foods, Meat & Poultry), and by Region – Global Forecasts to 2020

Date: 2016-01

““Food stabilizers market projected to grow at a CAGR of 4.2%”
The food stabilizers market, estimated at USD 7.41 billion in 2015, is projected to grow at a CAGR of 4.2% to reach USD 9.10 billion by 2020. The market is driven by factors such as growing demand for specialized and customized blends for specific applications in the food & beverage industry and the development of innovative and multi-functional food stabilizers that are cost-effective as well as beneficial for health. The high growth potential in emerging markets and untapped regions provides new growth opportunities for market players.
“Dairy & dairy products accounted for the largest market share in 2014”
Among the applications for food stabilizers—which include bakery, confectionery, dairy & dairy products, sauces & dressings, beverages, convenience foods, meat & poultry, and others—dairy & dairy products accounted for the largest market share, followed by convenience foods in 2014. Food stabilizers are used on a large scale in the dairy & dairy products market to increase stability and enhance the shelf life of the final product. The convenience foods segment is projected to grow at the highest CAGR, with increasing usage of multi-functional food stabilizers.
“Texture segment leads the market with the largest share”
On the basis of function, the food stabilizers market is led by the texture segment, followed by the stability segment, in 2014. The moisture retention segment is projected to be the fastest-growing function for food stabilizers, particularly in developing those Asian economies with greater demand for convenience foods, dairy products, baked goods, and increasing disposable incomes and expenditure on premium food items.
“China: The future of the food stabilizers industry”
Increasing demand for convenience foods, functional foods, and baked goods, coupled with the constantly changing lifestyles, has increased the demand for baked products in China and other developing Asian economies. With a rise in disposable income and inclination toward westernized food consumption patterns and trends, several users are willing to spend on new innovative food products, convenience foods, and enhanced dairy products and include baked items in their daily diets.
The U.S. was the largest country-level market for food stabilizers in 2014. China is projected to grow at the highest CAGR of 5.7%, in terms of value, from 2015 to 2020
Break-up of Primaries:
 By Company Type: Tier 1 – 55 %, Tier 2 – 20%, and Tier 3 – 25%
 By Designation: C level – 60%, Director level – 25%, and Others – 15%
 By Region: North America – 10%, Europe – 20%, Asia-Pacific – 40%, and RoW – 30%

Leading players 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.) have been profiled in the report. Other players include Glanbia Nutritionals (U.S.), Kerry Group plc (U.K.), Advanced Food Systems Inc. (U.S.), Chemelco International BV (The Netherlands), and Nexira SAS (France).
Reasons to buy this report:
• To get a comprehensive overview of the global food stabilizers market
• To gain wide-ranging information about the top players in this industry, their product portfolios, and key strategies adopted by them
• To gain insights about the major countries/regions in which the food stabilizers market is flourishing

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