The global Beverage Stabilizers market was valued at USD 116.6 Million in 2018 and is expected to reach USD 178.1 million by the year 2026, at a CAGR of 5.4 %. Beverage stabilizers meet a wide variety of needs of the beverage industry. Beverage stabilizers are also responsible for enhancing the taste of the beverage. Various substances like xanthan, pectin, carboxymethyl cellulose, guar gum, etc. are used as beverage stabilizers. Pectin is a consumer-friendly substance that is used as a preservative in numerous homemade drinks and juices. It has excellent sustainability. Taste and nutritional aspects of the beverages are improved by pectin. Gum Arabic is used as an emulsifier and thickening agent. It is used to bind the sweeteners and flavorings.
Consumption of beverages is influenced by the standard of living, demand, and supply of various types of beverages, and the religious preferences of the consumers amongst others. These factors dictate the amount of the beverages that is consumed in a particular region or a state. There has been a rise in the demand for Beverage Stabilizers over the past years, mainly due to an increase in the amount of beverages consumed. Other factors that help the growth of the Beverage Stabilizers market is the increase in the natural ingredients in the foods, which has mainly arisen recently due to the increasing consumer awareness about the importance of healthy diets. Better viscosity, stability, turbidity, and the color is provided by xanthan gum than CMC stabilizer. Xanthan gum is used in many applications as it is cold soluble, has suspension and viscosity abilities as well as very good acid stability. Gum Arabic is also another useful stabilizer as it is used in stabilization mainly due to its ability to stabilize emulsions without the adverse viscosity. There are some manufacturers who are adding inulin, a natural, soluble fiber extracted from chicory.
Awareness regarding consumption of healthy diet is increasing among consumers. There is a rising preference for natural food ingredients. The food and beverage industry is seeing an increasing number of mergers and acquisitions. In 2018, the soft drinks sector witnessed the highest number of mergers. This is expected to have a favorable impact on the beverage stabilizers market.
The global demand is rising, especially in the fruit drinks industry. The growing demand is governed by the performance quality and functionality of the products. Increasing demand for beverage stabilizers is a crucial factor endorsing development and significant innovation in the market.
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Further key findings from the report suggest
- The carboxymethylcellulose (CMC) segment is expected to grow with a CAGR of 5.3% during the forecast period
- The North American regional segment is expected to grow with a CAGR of 5.2% during the forecast period
- Carrageenan has traditionally been used to stabilize dairy beverages because of its unique interactions with protein; however, the ingredient has fallen out of favor with some due to consumer perceptions and recently proposed changes to the organic standards that would eliminate carrageenan from organic foods.
- The Xanthan gum segment is expected to reach USD 65.68 Million by the year 2026, showing significant growth during the forecast period. The best-known hydrocolloid for stabilization is xanthan gum; it fits all beverage applications. Xanthan gum is cold soluble, has suspension and viscosity abilities, and has excellent acid stability.
- In 2018, the carrageenan segment was valued at USD 22.6 Million and is expected to grow at a considerable rate of 5.1%. Carrageenan has excellent suspension properties and is interactive with dairy protein, but adds cloud.
- CMC and other hydrocolloids have many uses; they can maintain emulsification, ensure clarity, and enhance viscosity. They can help suspend ingredients such as fruit pulp or minerals. They are inherently nutraceutical because they provide soluble fiber. Besides functional benefits, hydrocolloids also add soluble fiber to a product. As the industry has become increasingly conscious of the role for fiber application in products, higher intake of soluble fiber has been linked with reduced risk of many health conditions, including cardiovascular disease and some types of cancer.
- Newer stabilizers address the specific functional needs of heat-processed beverages like suppression of age gelation, superior emulsification, extended shelf-stability, and tolerance to manufacturing process fluctuations
- The global Beverage Stabilizers market is highly fragmented with major players like Cargill (US), Tate & Lyle (UK), DowDuPont (US), Ashland (US), Palsgaard (Denmark), Glanbia Nutritionals (US), Kerry Group (Ireland), and Advanced Food Systems among others that collectively constitute a competitive market
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For the purpose of this report, Reports and Data has segmented the Beverage Stabilizers on the basis of type, application, mode of function and region:
Type Outlook (Revenue in Million USD; 2016–2026)
- Xanthan gum
- Carrageenan
- Gum Arabic
- Carboxymethyl cellulose (CMC)
- Others
- Pectin
- Guar gum
- Locust bean gum
Application Outlook (Revenue in Million USD; 2016–2026)
- Fruit drinks
- Dairy products
- Soft drinks
- Alcoholic beverages
- Others
- Tea & coffee
- Sports & energy drinks
Mode of Function Outlook (Revenue in Million USD; 2016–2026)
- Stabilization
- Texturization
- Viscosification
- Others
- Emulsification
- Thickening
- Anti-crystallization
Regional Outlook (Revenue in Million USD; 2016–2026)
- North America
- U.S.
- Canada
- Europe
- Germany
- France
- UK
- Spain
- Italy
- Rest of the Europe
- Asia Pacific
- China
- India
- Japan
- Rest of Asia-Pacific
- Middle East & Africa
- Latin America
- Brazil
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