Beverage Stabilizers for Dairy Products Market Growth, Opportunity and Forecast 2026

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According to the current analysis of Reports and Data, the global Beverage Stabilizers for Dairy Products 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%.

According to the current analysis of Reports and Data, the global Beverage Stabilizers for Dairy Products 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%. Stabilizers are additives used to help maintain emulsions or prevent degeneration in beverages. Among the most common stabilizers are hydrocolloids (such as xanthan, gum arabic and gum acacia), modified starches, pectin, carrageenan, casein, and inulin. The purpose of stabilizers is to add viscosity to enhance flavor and give body to a beverage.

Consumers awareness of the ingredients that go into their food and how they are produced, placing new demands on food producers and the ingredient manufacturers that serve them is increasing. This is also true for dairy-based products.

Top Companies Operating in the Global Beverage Stabilizers for Dairy Products Market Report:

Cargill (US), Tate Lyle (UK), DowDuPont (US), Ashland (US), Palsgaard (Denmark), Glanbia Nutritionals (US), Kerry Group (Ireland), and Advanced Food Systems.

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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

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For the purpose of helping readers make profitable business decisions, the report is written with industry analysts, market segmentation, and data collection. In addition to providing detailed information on technical and product advances, this report also discusses market value, growth rates, and niche market segments in detail.

An analysis of the Beverage Stabilizers for Dairy Products Market has been carried out by segmenting it into key regions and offering information on growth rates, market shares, current and emerging trends, production and consumption ratios, analysis of the industrial chain, demand and supply, imports and exports, revenue contributions, and the presence of key players in each region. To gain a better understanding of the regional spread of and progress of the Beverage Stabilizers for Dairy Products Market, a country-by-country analysis of the market is provided in the report.

The global Beverage Stabilizers for Dairy Products Market is segmented into:

  • North America (U.S.A., Canada, Mexico)
  • Europe (Italy, U.K., Germany, France, Rest of Europe)
  • Asia Pacific (China, India, Japan, South Korea, Australia, Rest of APAC)
  • Latin America (Chile, Brazil, Argentina, Peru, Rest of Latin America)
  • Middle East Africa (Saudi Arabia, U.A.E., South Africa, Rest of MEA)

Further market segmentation

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

Key Questions Addressed in the Report:

  • What are the dominating factors that are influencing the growth of the industry?
  • In the forecast period, which market segment is expected to rise the most?
  • What are the risks and challenges that the industry is facing?
  • In the coming years, which area is projected to dominate the market?
  • Who are the major players in the market? What kind of strategic business plans have they made?

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