Food stabilizers are additive materials that are applied or sprayed to preserve the texture and quality of the food. Gelatin, gaur gum, starch, cellulose and carrageen are commonly used as food stabilizers. Growing urbanization, changing lifestyle, increasing disposable income and rapid adoption of convenience food are major factor augmenting demand for food stabilizers.

Overdose of food stabilizers or above recommended use of these products can pose a serious threat. For instance, overdose of ‘alginate’ as a food viscosifier may have negative impact on pregnant women, which is expected to be one of the key challenge for food stabilizers industry. The stringent government regulations imposed by Food and Drug Administration of U.S. in April 2016, has directed gaur gum as a natural substance, which is obtained from maceration of the seed of the gaur plant are safe and can be used in specified limit, which in turn is propelling the growth of the food stabilizer market during 2017-2025.

The global food stabilizers market size is estimated at US$ 7.95 billion and is expected to expand at a CAGR of 6.59% in terms of revenue during 2017 – 2025.

Detailed Segmentation:

Global Food Stabilizer Market, By Food Categories:

Dairy Products

Confectionary

Meat and poultry

Sauces and Dressing

Bakery

Ready to eat Food

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Major Keyplayers: BASF SE, Cargill Inc., Celanese Corporation, Chr. Hansen A/S, DuPont, JEY'S F.I. INC, Kerry Group, and Koninklijke DSM N.V.

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