Plant-based & animal-free food stabilisers to reign f&b industry

Plant-based & animal-free food stabilisers to reign f&b industry

Despite being the preferred option, consumers want a positive experience as well as high quality from processed foods. Stabilisers assist in meeting this nutrient requirement in food. Stabilisers, which are primarily derived from natural ingredients, are permitted as direct additives that are added to foods to promote stability and thickness, as well as to aid the food in remaining in an emulsion and retaining physical properties. Numerous low-fat foods contain stabilisers. Carrageenan, pectin, agar-agar, and lecithin are only a few of these stabilisers.

The benefits of food stabilisers have increased their use in a wide variety of food products, including dairy products, bread, confectionery, beverage and convenience foods, and sauces. Additionally, the rise of convenience and organic foods, as well as Westernized eating patterns, have increased demand for food stabilisers.

Additionally, the market has seen numerous developments and alterations during the last few years. Market participants have used a variety of methods and trends to grow the market. Additionally, the market hosts a variety of activities. And this essay will highlight a handful of those recent occurrences.

The recent popularity of locust bean gum has raised demand for it.

Locust bean gum (LBG) is a typical plant-based stabiliser with clean label features. It is used as a thickening and stabilising agent in the food and beverage sector. Additionally, due to its ability to bond to water, it is a popular choice for frozen applications such as ice cream.

LBG has already been in demand as a natural plant-based stabiliser. However, according to an American manufacturer of flavours, perfumes, and cosmetic actives, LBG also contributes to soil carbon restoration, reduces soil erosion, and requires little fertiliser or irrigation. These facts demonstrate that LBG is also a sustainable product.

This has resulted in a surge in demand for locust bean gums, resulting in a market shortage of this popular component. According to the company's worldwide business manager, the amount is still insufficient to meet demand, and the lack has hampered the rollout. However, producers are continuing to work on developing foodstuffs containing LBG in the future.

People are increasingly gravitating toward natural and clean materials as a result of health concerns. On the other hand, industry participants are concentrating their efforts on delivering clean and natural food additives that are in high demand. And some of the companies are now seeing success.

Vegan collagen is about to make a splash in the food and beverage business.

Geltor, a biotechnology startup, just launched PrimaColl, the world's first vegan collagen for the food and beverage business. The procedure is based on microbial fermentation and is compatible with all types of diets. Additionally, PrimaColl is more potent and requires less volume than collagen generated from animals. Additionally, it lacks the components found in animal collagen, which complicate formulation and impair solubility.

Additionally, the California headquarters manufactures PrimaColl in collaboration with Lonza Specialty Ingredients of Switzerland. Nonetheless, the company seeks to address the growing demand for animal-free items like gelatin.

Food stabilisers have been diverted in recent years to be derived from natural sources. This creates enormous opportunities for both the industry and the consumer. Food stabilisers are projected to grow in popularity over the next few years. According to Allied Market Research, the global market for food stabilisers is expected to reach $10.10 billion by 2023.

The proliferation of convenience foods is a significant factor driving the demand for food stabilisers. Additionally, the influence of modernising food consumption and disposable income are significant factors contributing to the market's growth. However, the fact that a sizable portion of customers prefers fresh food over processed food due to specific health concerns limits the market to some extent. Additionally, government laws governing the use and quantity of stabilisers in food present a hurdle to market participants. Despite this, the sector is advancing.

Food stabilisers are in high demand for the dairy and confectionery industries. Simultaneously, the introduction of plant-based alternatives is increasing the use of food stabilisers. The market participants are supporting further research and development procedures to develop new, animal-free food stabilisers to suit consumer demand.

The market's fresh efforts and investments are generating various opportunities for market participants. The favourable outcomes of research and development contribute to the expansion of the food and beverage industry's prospects. Simultaneously, all of these factors contribute to the market's expansion, and with continued developments, the sector is likely to expand even further in the coming years.