Ice Cream Stabilizer Market to Reach US$ 2,482.5 Million by 2034, Growing at 6.8% CAGR

Rising consumer interest in frozen desserts is driving the demand for ice cream stabilizers, states Fact. MR

According to Fact.MR, a market research and competitive intelligence provider, the global ice-cream stabilizer market is estimated to reach a valuation of US$ 1,386.9 million in 2024 and is expected to grow at a CAGR of 4.7% during the forecast period of 2024 to 2034.

The global ice cream stabilizer market has become one of the most important sectors in the food additives market and has grown tremendously owing to the rising consumption of ice cream across the globe. With the change of the tides in the market, these ingredients have addition become the core of making ice creams in contemporary society to maintain the quality of the products and the satisfaction of the consumers in different uses. Growth in this particular market is more pronounced in both developed and developing markets as changing tastes of the consumers and technological changes are poised to alter the structure of the industry.

The sales of ice cream stabilizer products have seen a notable upsurge owing to rising demand for premium frozen desserts, heightened product quality consciousness, and artisanal ice cream retailing trends among others. The manufacturers on their part have come up with new solutions such as daring stabilizer systems that overcome key challenges experienced in making different types of ice cream while catering to specific consumer groups.

On the technical side, these ice-cream stabilizers are responsible for suppressing ice crystal growth, controlling the texture of the product over the desired period, and upholding the integrity of the product during transportation. Innovations in the ways of producing ice cream stabilizers can be evidenced by huge changes in stabilizer products, where producers nowadays are keen on the clean label, natural activities, and design of the functionality of the product.

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Key Takeaways from the Market Study:

• The global ice-cream stabilizer market is projected to grow at 6.8% CAGR and reach $2,482.5 million by 2034. The market created an opportunity of US$ 1,196.7 million between 2024 to 2034.
• North America is a prominent region that is estimated to hold a market share of 23.9% in 2034. Predominating market players include Cargill, CP Kelco & Hindustan Gum.
• Gelatin product types of ice-cream stabilizers are estimated to grow at a CAGR of 7.1 % creating an absolute $ opportunity of US$ 492.8 million between 2024 and 2034. Plant-based ice-cream stabilizer under the source is expected to reach around US$ 709.8 million by 2024.

“The popularity of artisanal and premium ice creams necessitates high-quality stabilizers for texture and flavor.”says a Fact.MR analyst.

Development by Market Players in the Dartboard Market:

DuPont: Oct 2024, DuPont announced plans to separate into three independent publicly traded companies, aimed at enhancing focus and agility within its electronics and water sectors. this strategic separation is expected to unlock shareholder value and create opportunities for growth through targeted mergers and acquisitions. the company continues to innovate in advanced materials, particularly in solutions that support artificial intelligence applications.

Meihua Group:In Oct 2024, Meihua Holdings Group recently sold its subsidiary GS Capsule to Advent International for approximately USD 185 million. This strategic move allows GS Capsule to leverage synergies with Advent's portfolio while enhancing its market presence in pharmaceuticals. Meihua Group continues to focus on developing amino acid products for various industries, reinforcing its status as a leader in nutritional solutions.

Palsgaard: As of June 2024, Palsgaard A/S announced a significant investment of USD 113 million to double production capacity at its Danish facility by 2024. This expansion includes new reaction and esterification plants alongside additional spray cooling capabilities, supporting the company's commitment to meet growing demand in the emulsifier market while enhancing operational efficiency.

Rising Popularity of Soft-Serve Ice Cream Chains Driving Demand for Specialized Stabilizers

The global expansion of soft-serve ice cream chains is creating significant opportunities for manufacturers of specialized stabilizer solutions designed to enhance the texture and consistency of soft-serve ice cream. Given its light, creamy nature, soft-serve ice cream is meant for immediate consumption, necessitating stabilizers that prevent ice crystal formation and maintain a smooth, fluffy texture even in extreme temperature conditions.

With the rapid global growth of soft-serve chains, particularly in emerging markets, ice cream manufacturers are investing in tailored stabilizer formulations to meet the specific needs of this segment. Additionally, the rising consumer preference for natural and clean-label products is pushing manufacturers to develop plant-based stabilizers, such as guar gum and locust bean gum. As soft-serve brands diversify into health-focused and premium dessert options, the demand for specialized stabilizers is expected to rise accordingly.

Growing Export-Oriented Ice Cream Production Necessitating Advanced Stabilizers

The increase in ice cream production for export markets is a key driver of demand for robust stabilizer systems that can ensure product stability during extended transportation and storage periods. As ice cream producers expand into distant markets, maintaining product quality across varied climatic conditions—particularly in warmer regions—has become a major challenge.

Stabilizers play a crucial role in preventing ice crystal growth, preserving shape, and maintaining texture throughout the distribution process. Given the extended travel times required for export, ice cream must remain stable under fluctuating temperatures to ensure a consistent consumer experience.

As a result, ice cream manufacturers are increasingly relying on advanced stabilizer systems to enhance product shelf life and quality. With the global ice cream market expanding, the need for innovative stabilizer solutions has become more critical than ever, ensuring that export-oriented ice cream retains its premium texture and structure in diverse international markets.

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Key Companies Profiled:

·Cargill

·CP Kelco

·Deosen Biochemical

·DuPont

·DuPont Nutrition & Biosciences

·Fufeng Group

·Global Gums & Chemicals

·Hebei Xinhe Biochemical

More Valuable Insights on Offer

Fact.MR, in its new offering, presents an unbiased analysis of the global ice cream stabilizer market, presenting historical data for 2019 to 2023 and forecast statistics for 2024 to 2034.

The study reveals essential insights based on Product Type (Gelatin, Guar Gum, Locust Bean Gum, XanthanGum, Pectin, Other), Application (Ice Cream, Cake, Bread, Other), Source (Plant-based, Animal-based) & Distribution Channel(B2B[Ice cream manufacturers, Food service providers, Industrial processors], B2C[Specialty ingredient suppliers, Retail packaging, Direct-to-consumer sales]) across major regions of the world (North America, Latin America, Western Europe, Eastern Europe, East Asia, South Asia, and Pacific, Middle East & Africa).

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