Report Code: A15658 | Pages: NA | Jul 2023 | 995 Views | ||
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Pandemic disrupted the entire world and affected many industries.
Get detailed COVID-19 impact analysis on the Food Stabilizers (blends & Systems) Market
Request Now !Food stabilizers are chemicals that help food preserve its physical properties. By binding their big molecules, these chemicals boost the food's stability and thickness. Food stabilizers are used to prevent the separation of substances that have been linked together by emulsifiers. Alginic acid, carrageenan, pectin, lecithin, mono & diglycerides, and gelatin are some of the most popular food stabilizers. These stabilizers are commonly used to keep the consistency of food products including dairy, salad dressings, low-fat spreads, and so on. They're typically used to prevent oil and water separation and spills in foods like salad.
It's also used in ice cream to keep ice crystals from developing. The market is growing due to the rising demand for customized food items, as food stabilizers are used to change and improve the quality and appearance of food products. International quality standards and regulations governing the use of food stabilizers, on the other hand, may stifle industry expansion.
COVID-19 Impact analysis
Top Impacting Factors
Market Trends
The rising cost of raw materials increases the cost of production for food stabilizer makers, providing a significant issueÂ
Prices of raw materials for hydrocolloids, which are used in blends and systems, have been fluctuating, causing market concern. Seaweed is a natural raw material for hydrocolloids, which are utilized in food and beverages for a variety of purposes including thickening, stabilizing, and gelling. The cost of hydrocolloid raw materials influences the cost of hydrocolloids, which in turn influences the cost of the finished meal.Â
Seaweed also provides gum sources such as carrageenan, agar, and alginates. Formulators evaluate costs and other variables when selecting gum sources for applications such as tortillas and ice cream. The market costs of raw seaweed supplies will continue to rise in the next years, according to Hydrocolloid News, a weekly published by IMR International, a hydrocolloid consulting organization in San Diego. Food stabilizer manufacturers' product and operational costs will increase as raw material prices rise. Carrageenan, agar, and alginates are all gum sources found in seaweed. When selecting gum sources for applications such as tortillas and ice cream, formulators consider cost and other factors. Â Â
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Food Stabilizers (Blends & Systems) Market Report Highlights
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Key Market Players | DowDuPont Inc., KG Ingredion Inc., Kerry Group PLC, Ashland, Inc., Palsgaard A/S, NEXIRA, CP Kelco, Archer Daniels Midland Company, Tate & Lyle PLC, Hydrosol GmbH & Co., BASF SE, Cargill Inc. |
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