North America Food Stabilizers Market was worth USD 2.01 billion in 2021 and estimated to be growing at a CAGR of 4.10%, to reach USD 2.46 billion by 2026. 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.
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.
The growth of the North America 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. Countries in this region already being developed have good economies, so people tend to spend more on packaged food. 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 North America Food Stabilizers 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.
Geographically the North America Food Stabilizers Market is segmented into US, Canada, Mexico and Rest of North America.
Geographically the North America Food Stabilizers Market is segmented into US, Canada and Rest of North America. USA being the more developed economy and larger population than Canada is having bigger market and has better growth rate.
Key Players in the Market:
Major Key Players in the North America Food Stabilizers Market are
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3.1 Executive Summary
3.2 Key Inferences
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1.11 Y-o-Y Growth Analysis, By Application
5.1.12 Market Attractiveness Analysis, By Application
5.1.13 Market Share Analysis, By Application
5.2.3 Moisture Reduction
5.2.5 Y-o-Y Growth Analysis, By Function
5.2.6 Market Attractiveness Analysis, By Function
5.2.7 Market Share Analysis, By Function
6. Geographical Analysis
6.1.1 Regional Trends
6.1.2 Impact Analysis
6.1.3 Y-o-Y Growth Analysis
126.96.36.199 By Geographical Area
188.8.131.52 By Application
184.108.40.206 By Function
6.1.4 Market Attractiveness Analysis
220.127.116.11 By Geographical Area
18.104.22.168 By Application
22.214.171.124 By Function
6.1.5 Market Share Analysis
126.96.36.199 By Geographical Area
188.8.131.52 By Application
184.108.40.206 By Function
6.2 United States
7.1 PESTLE analysis
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8.Market Leaders' Analysis
8.1 Advanced Food System Inc.
8.1.2 Product Analysis
8.1.3 Financial analysis
8.1.4 Recent Developments
8.1.5 SWOT analysis
8.1.6 Analyst View
8.2 Cargill Inc.
8.3 Kerry Group
8.4 The Archer Daniels Midland Company
8.5 Koninklijke DSM N.V.
8.6 Chr. Hansen A/S
8.8 Celanese Corporation
8.9 BASF SE
8.10 JEY'S F.I. INC.
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10.Market Outlook and Investment Opportunities
a) List of Tables
b) List of Figures
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