Middle East and Africa Food Stabilizers Market was worth USD 0.76 billion in 2024 and is estimated to be growing at a CAGR of 0.449%, to reach USD 0.77 billion by 2029.
Food Stabilizers are used to modify, garnish and preserve 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. Food Stabilizers are mainly used in dairy, bakery, convenience food applications and confectionery. The food & Beverage market is the biggest consumer of Food Stabilizers. The 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. The most commonly used hydrocolloids used as food stabilizers are alginate, agar, carrageen, gelatin, guar gum .etc.The growth of the Middle East and Africa Food Stabilizers Market is slow but however slow. It is mainly driven by the slowly growing income of people in this region. 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.
This research report on the Middle East and Africa Food Stabilizers Market has been segmented and sub-segmented on following categories:
Middle East and Africa Food Stabilizers Market – By Application:
Middle East and Africa Food Stabilizers Market – By Function:
Middle East and Africa Food Stabilizers Market – By Region:
KEY MARKET PLAYERS:
Key Market Players of Middle East and Africa Food Stabilizers 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.
Frequently Asked Questions
Common types of food stabilizers used in the Middle East and Africa include hydrocolloids (e.g., agar, carrageenan, pectin), emulsifiers, starches, proteins, and gums. Each type of stabilizer serves a specific function, such as thickening, gelling, emulsifying, or binding, and is chosen based on the desired properties of the final food product.
Food stabilizers are used in a wide range of food and beverage applications in the Middle East and Africa, including dairy products, bakery goods, confectionery, sauces and dressings, beverages, meat and poultry products, and frozen desserts. They help maintain the desired texture, consistency, and appearance of these products during processing, storage, and distribution.
Several factors are driving the growth of the food stabilizers market in the Middle East and Africa, including the increasing demand for processed and convenience foods, the growing trend toward clean label and natural ingredients, the need for extended shelf life and improved product stability, and the expansion of the food and beverage industry in the region.
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