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Explore Global food stabilizers (blends & systems) market forecast to 2021

The Global Food Stabilizers (Blends & Systems) Market was worth USD 7.72 billion in 2016 and estimated to be growing at a CAGR of 4.2%, to reach USD 9.48 billion by 2021.

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Food Stabilizers are used to modify, garnish and preserve the packaged food from getting bad. It helps in stopping the separation of oil and water emulsions in food.

It is also used in ice creams to avoid the formation of crystals of ice. Blends provide texture, volume & mouthfeel to the food products.

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Food Stabilizers are mainly used in dairy, bakery, convenience food applications and confectionary. Food & Beverage market is the biggest consumer of the Food Stabilizers.

R&D sector in this field has recently grown a lot. As a result of R&D, new innovative food stabilizers developed help in improving cooking yield and texture.

Most commonly used hydrocolloids used as food stabilizers are alginate, agar, carrageen, gelatin, guar gum .etc.

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The growth of the Global Food Stabilizers (Blends & Systems) Market is mainly driven by the growing demand of readymade packaged food because this market is the biggest consumer of food stabilizer as they need their packaged food to remain eatable or consumable as long as possible. People now-a-days have hectic life style so instead of cooking at home, preference of people to eat packaged food has increased which indirectly is driving this food stabilizer market.

Food stabilizer companies also pose a threat if their products are consumed in excess because there are many side effects of the food stabilizers like guar gum increases the risk of gas production, loose motions & diarrhoea, gelatin can cause allergies, alginate is not good for pregnant women. As a result, there are strict government restrictions against these products, thus harming this market.

The Global Food Stabilizers (Blends & Systems) market is segmented on the basis of application and functions. The market for Food Stabilizers (Blends & Systems) on the basis of their application is further segmented into Dairy, Confectionary, Dressings, Beverage, Poultry, Convenience, Meat, Sauces and Bakery.

On the basis of their functions, this market is segmented into Texture based, moisture reduction based and stability based Food stabilizers. On the basis of application, dairy segment had the largest market share as of 2016, owing to the increasing awareness of people about dairy products.

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Geographically, this market is segmented into North America, Latin America, Asia-Pacific, Europe and Middle-East & Africa. In 2016, Europe led the global Food Stabilizers (Blends & Systems) market in terms of both value and capacity, attributing to about 40% of global share of this market.

However, the Asia Pacific region is projected to grow the highest during the forecast period mainly due to growing economies of India, China and Japan leading to increasing per capita income, hence leading to people having more disposable income to spend on readymade packaged food.

This market is extremely disjointed with numerous big and developing players operating in the business. The major companies dominating the global Food Stabilizers (Blends & Systems) market are Advanced Food System Inc., Cargill Inc., Kerry Group, The Archer Daniels Midland Company, Koninklijke DSM N.V., Chr. Hansen A/S, DuPont, Celanese Corporation, BASF SE and JEY’S F.I. INC.

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