“The European food & beverages stabilizers & systems market is projected to grow at a CAGR of 4.1% from 2014 to 2019. The European market leads the global food & beverage stabilizers & systems market; however, its projected growth rate is lower than that of the Asia-Pacific and Latin American markets during the review period. In Europe, some components of stabilizer blends may not be available due to shortage of resources, which may create demand and supply imbalance in the market. Some stabilizer blends are produced from natural resources such as gum and seaweeds. These are dependent on climatic conditions and seasonal changes, which may restrict their production.
In this report, the European food & beverage stabilizers & systems market has been broadly discussed by applications such as bakery, confectionery, dairy, sauces, dressing meat, poultry, convenience, and beverages. The dairy segment is projected to grow at the highest CAGR from 2014 to 2019. In-depth analysis of the food & beverage stabilizers & systems market, by functions such as stability, texture, and moisture retention has been provided in this report.
France is the largest food stabilizer blends market in Europe with a share of 20.28% followed by Germany and the U.K. The market in France is also projected to grow at the highest CAGR during the projected period. The use of dairy products in food preparation has led to increase in stabilizer blends in Europe.
Tate & Lyle (U.K.) has a major share in the European market. Other firms such as Royal DSM (The Netherlands), Cargill Inc. (U.S.), DuPont (U.S.), and Kerry (Ireland) are competing for market share in the region. These companies are using strategies such as mergers & acquisitions, joint ventures, new product development, and expansions to increase their share in the market.
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