Dairy Stabilizer Market

Dairy Stabilizer Market Forecast and Outlook 2025 to 2035

The global dairy stabilizer market is projected to grow from USD 920.0 million in 2025 to approximately USD 1,420.0 million by 2035, recording an absolute increase of USD 500.0 million over the forecast period. This translates into a total growth of 54.4%, with the market forecast to expand at a compound annual growth rate (CAGR) of 4.4% between 2025 and 2035. The overall market size is expected to grow by nearly 1.5X during the same period, supported by increasing demand for dairy processing solutions, rising adoption in food manufacturing systems, and increasing focus on texture optimization for specialized dairy applications across the global food and dairy sectors.

Quick Stats for Dairy Stabilizer Market

• Dairy Stabilizer Market Value (2025): USD 920.0 million
• Dairy Stabilizer Market Forecast Value (2035): USD 1,420.0 million
• Dairy Stabilizer Market Forecast CAGR: 4.4%
• Leading Ingredient in Dairy Stabilizer Market: Hydrocolloids (44.0%)
• Key Growth Regions in Dairy Stabilizer Market: North America, Europe, and Asia Pacific
• Key Players in Dairy Stabilizer Market: Kerry, DSM-Firmenich, DuPont/IFF, Palsgaard, Tate & Lyle, Corbion, Chr. Hansen, Givaudan, Fonterra

Between 2025 and 2030, the dairy stabilizer market is projected to expand from USD 920.0 million to USD 1,140.0 million, resulting in a value increase of USD 220.0 million, which represents 44.0% of the total forecast growth for the decade. This phase of development will be shaped by rising demand for dairy processing technologies, increasing applications in food stabilization, and growing penetration in emerging dairy markets. Food manufacturers are expanding their dairy stabilizer production capabilities to address the growing demand for specialized texture systems in various dairy applications and food processes.

Dairy Stabilizer Market Key Takeaways

Metric	Value
Estimated Value in (2025E)	USD 920.0 million
Forecast Value in (2035F)	USD 1,420.0 million
Forecast CAGR (2025 to 2035)	4.4%

From 2030 to 2035, the market is forecast to grow from USD 1,140.0 million to USD 1,420.0 million, adding another USD 280.0 million, which constitutes 56.0% of the overall ten-year expansion. This period is expected to be characterized by the expansion of specialized dairy manufacturing facilities, the integration of advanced stabilizer technologies, and the development of customized dairy systems for specific food applications. The growing adoption of food quality standards and texture optimization requirements will drive demand for ultra-high efficiency dairy stabilizer systems with enhanced performance specifications and consistent texture delivery characteristics.

Between 2020 and 2025, the dairy stabilizer market experienced steady expansion, driven by increasing recognition of dairy processing technologies' importance in food manufacturing operations and growing acceptance of specialized stabilizer solutions in complex texture optimization processes. The market developed as food producers recognized the need for high-efficiency texture systems to address stringent quality requirements and improve overall dairy outcomes. Research and development activities have begun to emphasize the importance of advanced stabilizer technologies in achieving better texture and reliability in dairy processes.

Why is the Dairy Stabilizer Market Growing?

Market expansion is being supported by the increasing demand for dairy processing solutions and the corresponding need for high-efficiency texture systems in food applications across global dairy and food operations. Modern food producers are increasingly focused on specialized stabilizer technologies that can improve texture performance, reduce processing costs, and enhance food quality while meeting stringent regulatory requirements. The proven efficacy of dairy stabilizers in various food applications makes them an essential component of comprehensive dairy processing strategies and food production.

The growing emphasis on food quality transformation and advanced texture optimization is driving demand for ultra-efficient dairy stabilizer systems that meet stringent performance specifications and regulatory requirements for food applications. Food manufacturers' preference for reliable, high-performance texture systems that can ensure consistent food outcomes is creating opportunities for innovative stabilizer technologies and customized dairy solutions. The rising influence of food quality regulations and texture protocols is also contributing to increased adoption of premium-grade dairy stabilizer systems across different food applications and dairy systems requiring specialized texture technology.

Opportunity Pathways - Dairy Stabilizer Market

The dairy stabilizer market represents a specialized growth opportunity, expanding from USD 920.0 million in 2025 to USD 1,420.0 million by 2035 at a 4.4% CAGR. As food producers prioritize texture performance, regulatory compliance, and quality efficiency in complex dairy processes, stabilizer systems have evolved from a niche dairy technology to an essential component enabling food optimization, texture monitoring, and multi-stage production across dairy operations and specialized food applications.

The convergence of dairy expansion, increasing texture optimization adoption, specialized food organization growth, and texture monitoring requirements creates sustained momentum in demand. High-efficiency formulations offering superior stabilizer performance, cost-effective hydrocolloid systems balancing performance with economics, and specialized emulsifier variants for critical applications will capture market premiums, while geographic expansion into high-growth Asian dairy markets and emerging market penetration will drive volume leadership. Regulatory emphasis on food quality adoption and texture performance provides structural support.

• Pathway A - Hydrocolloids Dominance: Leading with 44.0% market share, hydrocolloid ingredients drive primary demand through complex dairy workflows requiring specialized stabilizer systems for food optimization. Advanced formulations enabling improved texture performance, reduced processing costs, and enhanced food quality command premium pricing from food producers requiring stringent performance specifications and regulatory compliance. Expected revenue pool: USD 500.0-660.0 million.
• Pathway B - Yogurt Market Leadership: Dominating with 41.0% market share through an optimal balance of performance and cost-effectiveness, yogurt serves most dairy applications while meeting stabilizer requirements. This specification addresses both performance standards and economic considerations, making it the preferred choice for dairy production and food operations seeking reliable performance. Opportunity: USD 460.0-620.0 million.
• Pathway C - American Market Acceleration: USA (4.7% CAGR) and Mexico (4.4% CAGR) lead global growth through dairy infrastructure expansion, food quality capability development, and domestic stabilizer demand. Strategic partnerships with local food manufacturers, regulatory compliance expertise, and supply chain localization enable the expansion of texture technology in major dairy hubs. Geographic expansion upside: USD 280.0-400.0 million.
• Pathway D - Emulsifiers Premium Segment: Emulsifier systems serve specialized applications requiring exceptional performance specifications for critical dairy processes. Advanced emulsifier formulations supporting consistent texture requirements, stability applications, and quality-sensitive processes command significant premiums from commercial dairy producers and specialized food organizations. Revenue potential: USD 240.0-330.0 million.
• Pathway E - Advanced Powder Form Systems: Companies investing in sophisticated powder technologies, dairy processing systems, and automated texture processes gain competitive advantages through consistent system performance and dairy reliability. Advanced powder capabilities enabling customized specifications and rapid scale-up capture premium food partnerships. Technology premium: USD 200.0-280.0 million.
• Pathway F - Cheese Application & Market Development: Beyond traditional yogurt, dairy stabilizers in cheese production, ice cream applications, and specialty dairy products represent growth opportunities. Companies developing new applications, supporting R&D initiatives, and expanding into adjacent dairy markets capture incremental demand while diversifying revenue streams. Emerging opportunity: USD 180.0-240.0 million.
• Pathway G - Supply Chain Optimization & Reliability: Specialized distribution networks, strategic inventory management, and reliable supply chain systems create competitive differentiation in dairy markets requiring consistent stabilizer availability. Companies offering guaranteed supply security, technical support, and regulatory documentation gain preferred supplier status with compliance-focused food producers. Supply chain value: USD 140.0-200.0 million.

Segmental Analysis

The market is segmented by ingredient, application, and form. By ingredient, the market is divided into Hydrocolloids, Emulsifiers, and Others. Based on application, the market is categorized into Yogurt, Cheese, and Ice cream/others. By form, the market is divided into Powder and Liquid.

By Ingredient, Hydrocolloids Segment Accounts for 44.0% Market Share

The hydrocolloids segment is projected to account for 44.0% of the dairy stabilizer market in 2025, reaffirming its position as the category's dominant ingredient type. Food manufacturers increasingly recognize the optimal balance of performance and cost-effectiveness offered by hydrocolloid systems for most dairy applications, particularly in food processing and texture optimization processes. This ingredient type addresses both performance requirements and economic considerations while providing reliable texture delivery across diverse food applications.

This ingredient type forms the foundation of most dairy protocols for food production applications, as it represents the most widely accepted and commercially viable level of texture technology in the industry. Performance control standards and extensive texture testing continue to strengthen confidence in hydrocolloid formulations among dairy and food providers. With increasing recognition of the cost-performance optimization requirements in food production, hydrocolloid systems align with both operational efficiency and texture reliability goals, making them the central growth driver of comprehensive dairy processing strategies.

By Application, Yogurt Segment Accounts for 41.0% Market Share

Yogurt is projected to represent 41.0% of dairy stabilizer demand in 2025, underscoring its role as the primary application segment driving market adoption and growth. Food manufacturers recognize that yogurt requirements, including complex texture processes, specialized stabilization needs, and multi-stage quality systems, often require specialized stabilizer services that standard food technologies cannot adequately provide. Dairy stabilizer systems offer enhanced operational efficiency and regulatory compliance in yogurt applications.

The segment is supported by the growing nature of food production adoption, requiring sophisticated texture systems, and the increasing recognition that specialized stabilizer technologies can improve texture performance and food outcomes. Additionally, food producers are increasingly adopting evidence-based texture guidelines that recommend specific stabilizer systems for optimal food outcomes. As understanding of texture complexity advances and regulatory requirements become more stringent, dairy stabilizers will continue to play a crucial role in comprehensive texture strategies within the yogurt market.

What are the Drivers, Restraints, and Key Trends of the Dairy Stabilizer Market?

The dairy stabilizer market is advancing steadily due to increasing recognition of dairy processing technologies' importance and growing demand for high-efficiency stabilizer systems across the food and dairy sectors. However, the market faces challenges, including complex formulation processes, potential for quality variations during production and storage, and concerns about supply chain consistency for specialized food equipment. Innovation in stabilizer technologies and customized dairy protocols continues to influence product development and market expansion patterns.

Expansion of Specialized Food Manufacturing and Stabilizer Technologies

The growing adoption of advanced food manufacturing facilities is enabling the development of more sophisticated stabilizer production and quality control systems that can meet stringent texture requirements. Specialized manufacturing plants offer comprehensive texture services, including advanced monitoring and optimization processes that are particularly important for achieving high-efficiency requirements in dairy applications. Advanced texture channels provide access to premium systems that can optimize food performance and reduce processing costs while maintaining cost-effectiveness for large-scale food operations.

Integration of Digital Food Systems and Stabilizer Systems

Modern food companies are incorporating digital technologies such as real-time performance monitoring, automated stabilizer systems, and supply chain integration to enhance dairy manufacturing and distribution processes. These technologies improve system performance, enable continuous texture monitoring, and provide better coordination between manufacturers and customers throughout the supply chain. Advanced digital platforms also enable customized texture specifications and early identification of potential quality deviations or supply disruptions, supporting reliable food production.

Analysis of the Dairy Stabilizer Market by Key Country

Country	CAGR (2025-2035)
USA	4.7%
Mexico	4.4%
Germany	4.0%
France	3.9%
South Korea	3.8%
UK	3.8%
Japan	3.6%

The dairy stabilizer market is experiencing varied growth globally, with USA leading at a 4.7% CAGR through 2035, driven by the expansion of dairy infrastructure development, increasing food quality capabilities, and growing domestic demand for high-efficiency stabilizer systems. Mexico follows at 4.4%, supported by food industry expansion, growing recognition of specialized texture technology importance, and expanding manufacturing capacity. Germany shows growth at 4.0%, emphasizing advanced texture technologies and precision stabilizer applications. France records 3.9% growth, with a focus on developing the texture technology and food industries. South Korea and UK show 3.8% growth, representing mature markets with established food infrastructure and regulatory frameworks. Japan demonstrates 3.6% growth, emphasizing food infrastructure expansion and systematic texture optimization approaches.

United States Demonstrates Growing Market Potential with Dairy Development

Revenue from dairy stabilizers in USA is projected to exhibit robust growth with a CAGR of 4.7% through 2035, driven by ongoing dairy expansion and increasing recognition of high-efficiency texture systems as essential food components for complex dairy processes. The country's expanding dairy infrastructure and growing availability of specialized food quality capabilities are creating significant opportunities for stabilizer adoption across both domestic and commercial food facilities. Major international and domestic food companies are establishing comprehensive production and distribution networks to serve the growing population of food producers and dairy manufacturers requiring high-performance texture systems across yogurt and cheese applications throughout USA's major food development hubs.

The American government's strategic emphasis on food quality modernization and dairy advancement is driving substantial investments in specialized texture capabilities. This policy support, combined with the country's large domestic food market and expanding dairy infrastructure requirements, creates a favorable environment for the dairy stabilizer market development. American manufacturers are increasingly focusing on high-value texture technologies to improve food capabilities, with dairy stabilizers representing a key component in this food transformation.

• Government initiatives supporting dairy development and food quality modernization are driving demand for high-efficiency stabilizer systems throughout major food and dairy centers, including major dairy-producing regions and food processing hubs.
• Manufacturing capacity expansion and texture system development are supporting appropriate utilization of dairy stabilizers among food producers and dairy manufacturers nationwide, with particular growth in yogurt operations and cheese services.

Mexico Demonstrates Exceptional Market Potential with Food Growth

Revenue from dairy stabilizers in Mexico is expanding at a CAGR of 4.4%, supported by increasing food accessibility, growing texture awareness, and developing dairy technology market presence across the country's major food manufacturing clusters. The country's large food sector and increasing recognition of specialized texture systems are driving demand for effective high-efficiency dairy solutions in both yogurt and cheese applications. International food companies and domestic manufacturers are establishing comprehensive distribution channels to serve the growing demand for quality texture systems while supporting the country's position as an emerging food technology market.

Mexico's food sector continues to benefit from favorable dairy policies, expanding manufacturing capabilities, and cost-competitive food infrastructure development. The country's focus on becoming a regional food hub is driving investments in specialized texture technology and dairy infrastructure. This development is particularly important for stabilizer applications, as food producers seek reliable domestic sources for critical texture technologies to reduce import dependency and improve supply chain security.

• Rising awareness about advanced texture options and improving manufacturing capabilities are creating opportunities for specialized stabilizer systems across yogurt and cheese settings in major hubs like Mexico City, Guadalajara, and Monterrey.
• Growing food infrastructure development and technology adoption are supporting increased access to high-efficiency dairy stabilizers among companies requiring comprehensive texture capabilities, particularly in yogurt and cheese organizations.

Germany Maintains Market Leadership with Advanced Food Manufacturing

Demand for dairy stabilizers in Germany is projected to grow at a CAGR of 4.0%, supported by well-established food manufacturing systems and precision texture protocols that emphasize performance, consistency, and regulatory compliance. German food manufacturers consistently utilize high-efficiency texture systems for complex dairy applications and advanced food manufacturing, with particular strength in specialty texture technologies and high-value food systems. The market is characterized by mature manufacturing protocols, comprehensive performance standards, and established relationships between food companies and dairy providers that support long-term supply agreements and technical collaboration.

Germany's food industry benefits from advanced research and development capabilities, sophisticated manufacturing infrastructure, and strong regulatory frameworks that support high-quality texture system production. The country's emphasis on innovation and sustainability is driving the development of more efficient stabilizer processes and cleaner production methods for specialized food systems like dairy stabilizers. This focus on technological advancement and environmental responsibility aligns with global trends toward sustainable food practices.

• Evidence-based food guidelines and texture research are supporting continued utilization of proven high-efficiency stabilizer systems throughout food systems, with particular emphasis on yogurt applications requiring stringent performance specifications.
• Specialty texture networks and manufacturing organizations are facilitating access to dairy stabilizers while ensuring appropriate performance control and supply chain management, supported by Germany's strong logistics infrastructure and regulatory expertise.

France Shows Promising Growth with Food Infrastructure Expansion

Revenue from dairy stabilizers in France is projected to grow at a CAGR of 3.9% through 2035, driven by food infrastructure development, increasing access to texture capabilities, and growing recognition of specialized texture systems' importance in complex food optimization applications. French food producers are increasingly adopting high-efficiency texture approaches for complex yogurt applications, supported by expanding food market presence and improved technology accessibility across the country's major food regions. The market benefits from France's large domestic food sector and growing participation in European dairy supply chains.

France's food sector is experiencing modernization and expansion, particularly in texture technologies and specialty dairy systems. The country's strategic location and trade agreements provide access to both domestic and export markets, creating opportunities for stabilizer suppliers. Government support for food and texture technology development, combined with increasing private sector investment, is driving infrastructure improvements and capacity expansion in specialized texture manufacturing.

• Food development programs and texture access initiatives are supporting increased availability of dairy stabilizers across diverse food applications, with particular growth in yogurt and cheese services.
• Growing collaboration between international food companies and local manufacturers is enhancing texture options and technical expertise in high-efficiency stabilizers, supported by technology transfer initiatives and joint venture partnerships.

South Korea Demonstrates Stable Growth with Established Manufacturing Infrastructure

Revenue from dairy stabilizers in South Korea is projected to grow at a CAGR of 3.8% through 2035, supported by established food manufacturing systems, evidence-based texture protocols, and comprehensive food frameworks that emphasize performance, safety, and regulatory compliance. South Korean food manufacturers consistently utilize high-efficiency texture systems as part of integrated food approaches, emphasizing texture outcomes and performance optimization in both yogurt and cheese production. The market benefits from strong research and development capabilities, advanced manufacturing infrastructure, and well-established regulatory frameworks.

South Korea's food sector's focus on innovation and texture transformation drives demand for specialized texture systems that can support complex food optimization processes and meet stringent regulatory requirements. The country's mature market characteristics include established supplier relationships, comprehensive performance standards, and sophisticated logistics networks that support reliable supply chain management for critical texture technologies.

• Regulatory frameworks supporting appropriate texture system utilization and comprehensive food coverage are maintaining stable market growth across food sectors, with particular emphasis on regulatory compliance and texture practice requirements.
• Food research collaboration and evidence-based texture guideline development are supporting continued innovation and appropriate utilization of dairy stabilizers in food and specialty texture applications throughout major food centers.

United Kingdom Shows Promising Growth with Food Infrastructure Expansion

Revenue from dairy stabilizers in UK is projected to grow at a CAGR of 3.8% through 2035, driven by food infrastructure development, increasing access to texture capabilities, and growing recognition of specialized texture systems' importance in complex food optimization applications. British food producers are increasingly adopting high-efficiency texture approaches for complex yogurt applications, supported by expanding food market presence and improved technology accessibility across the country's major food regions. The market benefits from UK's large domestic food sector and growing participation in European dairy supply chains.

UK's food sector is experiencing modernization and expansion, particularly in texture technologies and specialty dairy systems. The country's strategic location and trade agreements provide access to both domestic and export markets, creating opportunities for stabilizer suppliers. Government support for food and texture technology development, combined with increasing private sector investment, is driving infrastructure improvements and capacity expansion in specialized texture manufacturing.

• Food development programs and texture access initiatives are supporting increased availability of dairy stabilizers across diverse food applications, with particular growth in yogurt and cheese services.
• Growing collaboration between international food companies and local manufacturers is enhancing texture options and technical expertise in high-efficiency stabilizers, supported by technology transfer initiatives and joint venture partnerships.

Japan Anchors Growth with Precision Food Manufacturing Infrastructure

Revenue from dairy stabilizers in Japan is projected to grow at a CAGR of 3.6% through 2035, supported by the country's well-established precision food manufacturing infrastructure, comprehensive performance coverage, and systematic approach to food optimization that emphasizes consistency, reliability, and technical excellence. Japanese food manufacturers emphasize evidence-based texture system utilization within structured manufacturing frameworks that prioritize food optimization effectiveness and system performance in both yogurt and specialty food applications. The market is characterized by high technical standards, established performance systems, and long-term supplier relationships.

Japan's food industry benefits from advanced technology, sophisticated performance control systems, and a strong emphasis on continuous improvement. The country's expanding food sector and focus on texture efficiency create steady demand for texture systems, while the emphasis on high-quality manufacturing supports premium pricing for specialized food systems like dairy stabilizers.

• Comprehensive manufacturing system coordination and regulatory oversight are supporting stable utilization of high-efficiency texture systems across diverse food manufacturing settings and applications, with particular strength in yogurt and precision food production.
• Academic research centers and manufacturing institutions are maintaining leadership in texture research and food optimization protocol development for optimal food outcomes, supported by strong government funding for food technology research and development programs.

Europe Market Split by Country

The dairy stabilizer market in Europe is projected to grow from USD 230.0 million in 2025 to USD 355.0 million by 2035, registering a CAGR of 3.9% over the forecast period. Germany is expected to maintain its leadership position with a 29.6% market share in 2025, rising to 30.1% by 2035, supported by its advanced food infrastructure, precision texture capabilities, and strong dairy presence throughout major food regions.

The United Kingdom follows with a 21.8% share in 2025, projected to reach 22.1% by 2035, driven by advanced food protocols, texture technology innovation integration, and expanding specialty dairy networks serving both domestic and international markets. France holds a 18.2% share in 2025, expected to increase to 18.4% by 2035, supported by food infrastructure expansion and growing adoption of high-efficiency texture systems. Italy commands a 12.4% share in 2025, projected to reach 12.6% by 2035, while Spain accounts for 10.0% in 2025, expected to reach 10.2% by 2035. The BENELUX region is expected to maintain a 5.6% share in 2025, growing to 5.8% by 2035, supported by innovation-friendly regulatory frameworks and strong academic-industry collaboration. The Rest of Europe region, including Nordic countries, Eastern Europe, and smaller Western European markets, is anticipated to hold 2.4% in 2025, declining slightly to 2.8% by 2035, attributed to market consolidation toward larger core markets with established food and texture capabilities.

Competitive Landscape of the Dairy Stabilizer Market

The dairy stabilizer market is characterized by competition among established food manufacturers, specialty texture companies, and dairy service suppliers focused on delivering high-efficiency, consistent, and reliable texture systems. Companies are investing in texture technology advancement, quality control enhancement, strategic partnerships, and customer technical support to deliver effective, efficient, and reliable stabilizer solutions that meet stringent food and dairy requirements. Texture optimization, performance validation protocols, and supply chain strategies are central to strengthening product portfolios and market presence.

Kerry leads the market with comprehensive high-efficiency texture system offerings with a focus on performance consistency and manufacturing reliability for food applications. Kerry holds a 10.0% market share. DSM-Firmenich provides specialized stabilizer systems with emphasis on food applications and comprehensive technical support services. DuPont/IFF focuses on advanced texture technologies and customized food solutions for stabilizer systems serving global markets. Palsgaard delivers established dairy systems with strong quality control systems and customer service capabilities.

Tate & Lyle operates with a focus on bringing innovative texture technologies to specialized food applications and emerging markets. Corbion provides comprehensive texture system portfolios, including dairy stabilizers, across multiple food applications and dairy processes. Chr. Hansen specializes in customized texture solutions and performance management systems for food systems with emphasis on regulatory compliance. Givaudan provides reliable supply chain solutions and technical expertise to enhance market accessibility and customer access to essential texture systems.

Key Players in the Dairy Stabilizer Market

• Kerry Group
• DSM-Firmenich
• DuPont (now part of IFF)
• Palsgaard
• Tate & Lyle
• Corbion
• Chr. Hansen
• Givaudan
• Fonterra
• Caldic

Scope of the Report

Items	Values
Quantitative Units (2025)	USD 920.0 Million
Ingredient	Hydrocolloids, Emulsifiers, Others
Application	Yogurt, Cheese, Ice cream/others
Form	Powder, Liquid
Regions Covered	Asia Pacific, North America, Europe, Latin America, Middle East & Africa
Countries Covered	USA, Mexico, Germany, France, South Korea, UK, Japan and 40+ countries
Key Companies Profiled	Kerry, DSM-Firmenich, DuPont/IFF, Palsgaard, Tate & Lyle, Corbion, Chr. Hansen, and Givaudan
Additional Attributes	Dollar sales by ingredient and application, regional demand trends, competitive landscape, manufacturer preferences for specific texture systems, integration with specialty dairy supply chains, innovations in texture technologies, performance monitoring, and food optimization

Dairy Stabilizer Market by Segments

• Ingredient :

  • Hydrocolloids
  • Emulsifiers
  • Others

• Application :

  • Yogurt
  • Cheese
  • Ice cream/others

• Form :

  • Powder
  • Liquid

• Region :

  • Asia Pacific
    • China
    • India
    • Japan
    • South Korea
    • ASEAN
    • Australia & New Zealand
    • Rest of Asia Pacific
  • North America
    • United States
    • Canada
    • Mexico
  • Europe
    • Germany
    • United Kingdom
    • France
    • Italy
    • Spain
    • Nordic
    • BENELUX
    • Rest of Europe
  • Latin America
    • Brazil
    • Argentina
    • Chile
    • Rest of Latin America
  • Middle East & Africa
    • Kingdom of Saudi Arabia
    • Other GCC Countries
    • Turkey
    • South Africa
    • Other African Countries
    • Rest of Middle East & Africa