Food Stabilizers Market size is estimated at USD 2.7 billion in 2021 and is projected to grow at a CAGR of 4.3% during 2022-28. Food stabilizers are types of food additives that are added to preserve their structure. Food stabilizers maintain the physical and chemical characteristics of food to ensure the homogeneous dispersion. Furthermore, stabilizers enable retain the color, shape, texture, consistency, and stability of the food products. Calcium chloride, gelatin, pectin, and agar-agar are some of the food stabilizers used. Food stabilizers have the various applications in, dairy products, bakery products, confectionery, beverages and others. Global food stabilizers (blends & systems) market is mainly driven by the growing adaptation of western foot habits by the other countries. Market players of food stabilizers (blends & systems) market are focused on development and product launches to increase the product portfolio and further increase market share. This market is quickly expanding, owing to rising demand for natural ingredients and the growing popularity of vegan cuisine. The adoption rate of naturally based stabilisers has also been boosted by consumer perceptions of the nutritional qualities of plant-sourced stabilisers. The most commonly used ingredients for dairy applications are stabilisers such as guar gum and carrageenans, and the market for dairy & dairy products is expected to dominate in 2021 due to increased developments in the dairy product industry. Because of changing lifestyles and eating patterns, the demand for dairy and dairy products is increasing in the food business.
In June 2021, DuPont Nutrition & Health launched gelling ingredient, a label-friendly stabilizer, “Grindsted Gellan Mas 100” (gellan gum), for dairy beverages made with grains, pulses, plant-derived protein, and nuts. Mergers and acquisitions are also the key strategies adopted by the market players to strengthen their global and regional market position.