Growth in the food stabilizers market will help the foodservice industry to innovate and expand.

The new Global Food Stabilizers Market 2016-2020 report from Technavio provides an in-depth analysis of the food stabilizers market in terms of revenue and emerging market trends. Data from the report suggests that the market will generate $9.69 billion in 2020, growing at a CAGR of 4.14% during the forecast period.

This market research report also includes up to date analysis and forecasts for various market segments and all geographical regions.

Based on applications, the report classifies the global food stabilizers market into the following segments: bakery, confectionery, dairy and dairy products, beverages, convenience foods, meat and poultry and others. The top four market share holders among these segments are:

• Bakery
• Confectionery
• Dairy and dairy products
• Beverages

Global food stabilizers market in bakery segment
Technavio predicts the global food stabilizers market in the bakery segment to grow from $2.22 billion in 2015 and reach $2.71 billion by 2020.

“Food stabilizers used in bakery applications are combinations of emulsifiers and hydrocolloids. This combination provides advantages over other additives, with similar functions and simple dry blending. These stabilizers are designed to enhance dough properties such as extensibility, handling, machinability and consistency,” said Chandrakumar Badala Jaganathan, a lead analyst at Technavio for additives, adhesives and sealants.

The report also emphasizes that stabilizers enhance softness and layering aspects; improve crumb texture, shape and volume; and retain moisture in bakery products. Further, they increase sheen, freeze-thaw stability, thermostability and syneresis control. They are primarily employed in the production of glazes, icings, fillings and toppings.

Global food stabilizers market in confectionery segment
The confectionery segment is the second largest revenue contributor for the global food stabilizers market with 26.17% market share as of 2015. This segment will continue to maintain its position during the projected period, growing at a CAGR of 4.18%.

Food stabilizers are used for many confectionery applications, including desserts, dairy, beverages, dressings, processed cheese, sauces, spreads, soups, dips and fruit confections. These stabilizers are used as a replacement for dairy proteins, dairy solids, dairy proteins, eggs, gelatin and fat. Stabilizers can also be used to impart desired texture, stability and improve shelf-life of the confectionery products.

Global food stabilizers market in dairy and dairy products segment
The global food stabilizers market in the in dairy and dairy products segment is expected to reach $1.8 billion in 2020, growing at a CAGR of 4.86%. Food stabilizers are primarily used as thickening agents, fat reducers, texturizers and emulsifiers in many dairy applications. They help enhance the shelf stability of dairy products. Stabilizers are used in frozen dessert applications to develop whipping properties.

“The stabilization of dairy products has become important as opportunities for product innovation in the retail, industrial and foodservice markets are expanding. As most stabilizers are made of polysaccharides, they are effectively used as a sugar substitute in the manufacture of many foods,” said Chandrakumar.

Global food stabilizers market in beverages segment
Stabilizers are used for enhancing taste in mid-calorie and zero-calorie beverages. These products aid beverage producers to use minimal quantities of sweeteners that are crucial to attaining texture, stability and flavor.

For instance, cellulose gel or microcrystalline cellulose and sodium carboxymethyl cellulose are used in the production of beverages. These stabilizers are not only used for thickening, stabilizing and suspending but also as a source of fiber. Hydrocolloid stabilizers are advised to be used when fully hydrated, and dispersed before they are effective in beverages.

The top vendors highlighted by Technavio’s research analysts in this report are:

• Advanced Food Systems
• Ashland
• Cargill
• DuPont
• Palsgaard
• Tate & Lyle