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(Health-NewsWire.Net, May 04, 2021 ) The beverage stabilizers market is estimated at USD 117.1 million in 2018 and is projected to reach a value of USD 153.8 million by 2023, at a CAGR of 5.6%. The growth of the beverage stabilizers market is driven by the rising demand for healthier and natural food ingredients from the food industry. The key drivers for the market’s growth are the rise in beverage consumption, the multi-functionality of beverage stabilizers, and the growth in the use of natural ingredients in foods due to increasing consumer awareness about healthy diets.
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On the basis of application, the beverage stabilizers market has been segmented into fruit drinks, dairy products, soft drinks, alcoholic beverages, and other applications such as tea & coffee and sports & energy drinks. The fruit drinks segment is estimated to account for the largest share in 2018.
The demand for beverage stabilizers for fruit drinks is increasing due to the rising consumption of beverages. Beverage stabilizers are used to thicken water and add body, texture, and mouthfeel to beverages such as juices, table syrups, particularly low-calorie syrups, and alcoholic beverages.
The increased demand for gluten-free products, globally, is fueling the demand for xanthan gum as a replacement for gluten. It is widely used as an additive in gluten-free products, owing to its better binding characteristics in comparison to other food additives, such as guar gum and locust bean gum. Xanthan gum offers several advantages such as texture enhancement, stabilization, shelf life extension, and water retention, owing to which, it is used by beverage producers for various applications. The use of xanthan gum helps in maintaining the suspension, giving a better appearance for beverages containing fruit pulp particles.
The stabilization segment is projected to dominate this market through the forecast period. The dominance of this segment can be attributed to the increased consumption of nutritional beverages with reduced calorie levels that require beverage stabilizers & systems. The function of beverage stabilizers such as hydrocolloids is to stabilize the emulsion, prevent separation, and, in the case of wine and other alcoholic beverages, to control ice crystal formation.
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The North American region is estimated to form the largest market for beverage stabilizers in 2018. North American consumers are considered to be more health-conscious and pay close attention to the ingredients used in the food products and medicine they consume. The demand for natural food ingredients influences the buying behavior of key food & beverage manufacturers in the market. The potential demand for beverage stabilizers is further driven by the foodservice industry in the region.
This report includes a study of marketing and development strategies, along with the product portfolios of the leading companies. It includes profiles of leading companies such as Cargill (US), Tate & Lyle (UK), DowDuPont (US), Ashland (US), Palsgaard (Denmark), Glanbia Nutritionals (US), Kerry Group (Ireland), Advanced Food Systems (US), Chemelco International (Netherlands), and Nexira (France).
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