The emulsion stabilizer for beverages marketplace has a large number of small players with their stronghold in the local market. Owing to this, the emulsion stabilizer for beverages market remains highly fragmented wherein Tier 3 players hold about 65-75% market share. Considering the nature of the product, foraying into this market is not capital intensive, and local players will continue to meet the requirements of micro and small-scale F&B manufacturers. The respective strength of Tier 3 players is not lost on market leaders who are focusing on M&As and collaborations to penetrate into new avenues.
Manufacturers Focus on Clean Label Emulsion Stabilizer Offerings, Pectin Spearheads the Market
F&B marketplace remains under the prominent influence of clean label trend wherein food ingredients is the most vulnerable domain. As discerning consumers seek product transparency, F&B manufacturers are inclined towards suppliers and distributors that follow clean label guidelines. Aware of these market dynamics, Emulsion Stabilizer for Beverages Market players are entering new ventures of clean label production wherein clean labelled offerings have become means to enhance brand image and attract health-conscious consumers.
Pectin remains the preferred choice for F&B manufacturers for not only its superior stabilizer properties but also for its natural origin. Amidst the ongoing clean label trend, pectin is gaining significant traction in the emulsion stabilizer for beverages market.
Introduction of Stabilizer-Free Beverages to Deter Emulsion Stabilizer Market Growth
Stabilizers have been conventionally used in beverages for increasing shelf life and maintenance of texture and taste. With the increasing concerns regarding ingredients added in beverages, leading F&B manufacturers are introducing stabilizer-free beverages to gain traction of health-conscious consumers. For example, Nestle SA has recently announced the elimination of stabilizers from two of its major milk brands – Ninho -a milk for children, and Molico, which is a skimmed milk brand.
Nestle’s focus on introducing product offerings without stabilizers is likely to influence the product strategy of other players in this market. Introduction of innovative technologies that eliminate the use of stabilizers is expected to confine the adoption of emulsion stabilizer in the future, thereby impacting the growth of the emulsion stabilizer for beverages market.
APEJ Registers a Sizeable Share in the Emulsion Stabilizer for Beverages Market
Presence of some of the world’s leading food and beverage manufacturers makes the APEJ market most lucrative for F&B sector. In addition, the region has the world’s most populous countries with increasing millennial population. Discerning consumer base has an evolving appetite for distinct tastes of food and beverages. Aware of the opportunities in terms of innovation and huge consumer base, F&B manufacturers are focusing on introducing diverse product offerings in the APEJ market, in turn, propelling the demand for emulsion stabilizers.
Gum Acacia Continues to be a High-Volume, Low Revenue Product
Gum acacia is the highly utilized emulsion stabilizer and is predominantly distributed by a handful of exporters as the production remains highly concentrated in Sudan which dominates over 80% of the global exports. However, processing of gum acacia is imposed with higher taxes and as a result, producers gain only about 15% of the free-on-board prices. In addition, exporters have lesser accessibility to the information of the international market and evolving trends in the global F&B landscape. Challenges associated with the monopolistic supply chain in Sudan significantly impacts the revenues generated from gum acacia.
Request 100 Page Sample Report Now: https://www.factmr.com/connectus/sample?flag=S&rep_id=2223
No comments:
Post a Comment