Dairy Stabilizers Market

Dairy Stabilizers Market Outlook (2022-2032)

The global dairy stabilizers market is set to enjoy a valuation of US$ 73.3 million in 2022 and further expand at a CAGR of 5.2% to reach US$ 122.2 million by 2032.

Steadily rising demand for dairy-based products is anticipated to drive the growth of the worldwide dairy stabilizers market in parallel. The popularity of healthy eating and drinking has driven producers to create novel combinations that provide improved taste and health benefits, which will drive the development of dairy stabilizers in the long run.

Report Attributes	Details
Dairy Stabilizers Market Size (2022E)	US$ 73.3 Million
Forecasted Market Value (2032F)	US$ 122.2 Million
Global Market Growth Rate (2022-2032)	5.2% CAGR
North America Market Share (2022)	17.9%
Europe Market Share (2022)	23.5%
Market Share of Top 3 Countries	26.4%
Key Companies Profiled	TIC Gums, Inc. Fuerst Day Lawson. Palsgaard Tate & Lyle International Food Products Company (IFPC) Blendhub Corp CONDIO GmbH Chr. Hansen Ashland Industries Europe GmbH Agropur Cooperative E. I. du Pont de Nemours and Company Cargill, Incorporated. Advanced Food Systems Kerry Inc. Koninklijke DSM N.V. Calpro Foods Pvt. Ltd. Fiberstar, Inc.

Dairy Stabilizer Consumption Analysis (2017-2021) Vs. Market Forecasts (2022-2032)

Some chemicals that act as dairy stabilizers increase the shelf life of dairy products without altering their flavour, texture, or appearance. Dairy stabilizers that are most frequently utilized include pectin, agar, gelatin, natural gums, and starch.

To balance their lifestyles and eating patterns, consumers have started to consume more dairy products. To keep dairy products fresh for extended periods, dairy stabilizers are utilized in a variety of settings, including the industrial sector, restaurants, and home kitchens.

The market for food ingredients has seen a significant increase in organically-derived dairy stabilizers as demand for nature-based ingredients and clean label products grows.

Expanding at a CAGR of 5.2%, the global market for dairy stabilizers is projected to increase to a valuation of US$ 122.2 million by 2032.

What’s Driving Revenue Growth of Dairy Stabilizer Manufacturers?

“Rising Trend of Consuming Healthy Dairy Products Driving Sales of Dairy Stabilizers”

Global demand for dairy stabilizers is being driven by a variety of applications; this is fuelling the market’s expansion. The main purpose of dairy stabilizers is to make dairy products' texture and consistency better.

Additionally, every dairy product, including yoghurt and ice cream, needs to have a constant texture. Products can also be thickened and gelled with dairy stabilizers.

Dairy stabilizers act as moisture retention compounds in dairy products since moisture retention is one of the most crucial needs for dairy products and must be correctly blended into the dairy products. The properties and functions of dairy stabilizers are very diverse. As a result, the market for dairy stabilizers globally offers a lot of chances for business operators.

Primary factors driving the market growth are the increase in consumer awareness of healthy diets, the versatility of food stabilizers, and the expansion of the use of natural ingredients in foods.

Consuming less processed meat is promoting the growth of dairy products. The market for dairy stabilizers is fuelled by the recent trend of consuming dairy products directly made from milk.

What Might Affect Consumption of Dairy Stabilizers?

“Steadily Spreading Vegan Ideology May Hamper Dairy Stabilizers Sales Growth”

The emergence of the vegan community, however, may limit the development of dairy stabilizers as consumers eventually switch to plant-based milk and milk products.

Is the Dairy Stabilizers Industry Profitable for Aspiring Market Entrants?

“Rapidly Expanding Dairy & Confectionery Products Industry Boosting Demand for Dairy Stabilizers, Subsequently Opening Opportunities for New Market Entrants”

Dairy stabilizers are widely used in the making of dairy and confectionery products. These industries are rapidly expanding on a small scale as well as large scale. As such, it boosts the demand for dairy stabilizers to produce various final products.

Newcomers have a wide scope to enter the market and gain a decent market share by focusing on product innovation and strategic marketing activities.

What is Attracting Dairy Stabilizer Manufacturers to Europe?

“Supportive Government Policies & Agencies and High Demand from Various Applications in Europe”

In 2022, Europe is expected to account for 23.5% of the global market share. Due to the growing demand for dairy stabilizers for use in diverse applications, such as dairy and confectionery products, as well as increased support from the European Food Safety Authority and other government agencies, Europe currently holds a dominant position in the market for these products.

Currently, North America holds 17.9% of the global market share. Due to rising disposable income and growing demand for dairy products in this region, North America now owns the second-largest proportion.

Dairy stabilizers market growth is anticipated to rise steadily in the Asia Pacific region due to the region's expanding food industry and rising dairy food consumption.

Why is Agar a Hugely Popular Product?

“Better End Results & Cost-effective Substitute Quality Driving Agar Demand”

A stabilizer is necessary to get the proper consistency in dairy recipes such as ice cream, mousses, chocolate milk, and so forth. Agar works as a stabilizer for this at a reasonable price.

It helps milk products retain more water. Depending on the required textural properties, several colloids can be combined with agar to provide a more effective stabilizer.

Agar is utilized as a completely vegetarian alternative to gelatin in the food industry. This application is gaining ground swiftly as a result of the global shift to products made from vegetables.

Competitive Landscape

Development of improved and application-specific dairy stabilizers that are intended to assure product stability while also adding desirable features is a key emphasis for many large firms.

In response to shifting customer purchasing habits, such as increased sensitivity to the inclusion of chemical components, businesses are putting more emphasis on the release of new clean label products. The market for dairy stabilizers has expanded into the category of clean label products as a result of new components in products.

Numerous people give up meat and poultry products as a result of the healthy eating trend. Globally, scientists and producers are attempting to increase the efficiency of dairy stabilizers.

• Recently, Citri-Fi 125, a natural citrus fiber, was introduced by Fiberstar, Inc. The component is useful in the meat, bakery, and dairy industries and offers greater stabilizing and emulsifying characteristics.

Key Segments Covered in Dairy Stabilizers Industry Research

• Dairy Stabilizers Market by Type :

  • Natural Gums
  • Pectin
  • Agar
  • Starch
  • Gelatin

• Dairy Stabilizers Market by End Use :

  • Cheese
  • Frozen Dairy Products
  • Cream
  • Yogurt
  • Beverages

• Dairy Stabilizers Market by Region :

  • North America
  • Latin America
  • Europe
  • East Asia
  • South Asia & Oceania
  • MEA