Market Overview:
The global icing and glaze stabilizers market is expected to grow at a CAGR of 5.5% during the forecast period from 2018 to 2030. The growth in this market can be attributed to the increasing demand for bakery products, especially in developing countries. In addition, the growing awareness about healthy eating habits is also contributing to the growth of this market. The global icing and glaze stabilizers market can be segmented on the basis of type into gums, buffering agents, and emulsifiers. On the basis of application, it can be segmented into donuts, cakes, pastries, and others. The North America region dominates this market followed by Europe and Asia Pacific regions respectively.
Product Definition:
Icing and glaze stabilizers are ingredients that help to keep icings and glazes from becoming too thin or runny. They also help to prevent them from separating or crystallizing. Icing and glaze stabilizers are important because they help to ensure that icings and glazes remain stable during storage and use, which helps to maintain their appearance and consistency.
Gums:
Gums are natural substances formed from the remains of once- living plants. They have been used in numerous applications, one of which is as stabilizers for ice and glaze products. Gum Arabic, Guar gums, Locust bean gum, and xanthan gum are some common types of gums that are utilized for this purpose.
Buffering Agents:
A buffering agent is a neutral substance that minimizes the impact of acidity or alkalinity on the processed food. It works as an intermediate during food processing and helps in maintaining its pH value. The most commonly used agents are sodium bicarbonate, cream of tartar, and calcium carbonate among others.
Application Insights:
The cakes and pastries segment held the largest market share of over 30% in 2017. The demand for these products is generally higher during summer months as people prefer outdoor dining and socializing on such occasions. Furthermore, a large number of restaurants, cafes and hotels across various regions are adopting a vegan diet which has increased the demand for iced or glazed cakes among consumers.
The others application segment includes cookies & biscuits, donuts, cupcakes & muffins as well as pies & tarts. These products are highly popular among children especially during summer vacations when schools organize trips to theme parks or historical monuments where these types of desserts are served piping hot along with ice cream or frozen yogurt toppings.
Regional Analysis:
North America was the largest market for global icing and glaze stabilizers in 2016, accounting for a share of more than 30.0%. The growth is attributed to the presence of numerous food processing units in U.S., which use these stabilizers to manufacture donuts, cakes, pastries and others. Moreover, rising demand for bakery products from Mexico is expected to drive regional product demand over the forecast period.
Asia Pacific is anticipated to be one of the fastest-growing regions owing to increasing consumption levels of packaged foods such as ready-to-eat meals (REMs) and desserts manufactured using iced ingredients or coatings on various surfaces including shelves/freezers/containers used during storage & transportation as well as final product surface during consumption process). This trend will lead towards an increase in application scope over next eight years.
Growth Factors:
- Increasing demand for bakery products: The global bakery products market is projected to grow at a CAGR of 5.5% from 2017 to 2022. This growth can be attributed to the increasing urbanization and changing lifestyles, which have led to an increase in the demand for convenience foods. Bakery products are considered as convenient foods as they are easy to prepare and can be consumed on-the-go.
- Rising awareness about healthy eating: There is a growing trend among consumers towards healthy eating, which has led to an increase in the demand for healthier bakery products such as low-calorie and gluten-free items. Icing and glaze stabilizers help in reducing the calorie content of baked goods without compromising on their taste or texture, thereby driving their demand among health-conscious consumers.
- Growing popularity of artisanal bakeries: Artisanal bakeries are gaining popularity due to their unique flavors and handcrafted nature. These bakeries use high quality ingredients, which results in premium priced baked goods that often require icing or glaze stabilization techniques for maintaining product quality during storage and distribution channels..
Scope Of The Report
Report Attributes
Report Details
Report Title
Icing and Glaze Stabilizers Market Research Report
By Type
Gums, Buffering Agents, Emulsifiers
By Application
Donuts, Cakes, Pastries, Others
By Companies
Key Blends, Watson, TIC Gums, John E. Koerner, HT Griffin Ingredients, Revolution Donuts, Corbion, Cargill, Bear Stewart, Mallet, Key Blends
Regions Covered
North America, Europe, APAC, Latin America, MEA
Base Year
2021
Historical Year
2019 to 2020 (Data from 2010 can be provided as per availability)
Forecast Year
2030
Number of Pages
248
Number of Tables & Figures
174
Customization Available
Yes, the report can be customized as per your need.
Global Icing and Glaze Stabilizers Market Report Segments:
The global Icing and Glaze Stabilizers market is segmented on the basis of:
Types
Gums, Buffering Agents, Emulsifiers
The product segment provides information about the market share of each product and the respective CAGR during the forecast period. It lays out information about the product pricing parameters, trends, and profits that provides in-depth insights of the market. Furthermore, it discusses latest product developments & innovation in the market.
Applications
Donuts, Cakes, Pastries, Others
The application segment fragments various applications of the product and provides information on the market share and growth rate of each application segment. It discusses the potential future applications of the products and driving and restraining factors of each application segment.
Some of the companies that are profiled in this report are:
- Key Blends
- Watson
- TIC Gums
- John E. Koerner
- HT Griffin Ingredients
- Revolution Donuts
- Corbion
- Cargill
- Bear Stewart
- Mallet
- Key Blends
Highlights of The Icing and Glaze Stabilizers Market Report:
- The market structure and projections for the coming years.
- Drivers, restraints, opportunities, and current trends of market.
- Historical data and forecast.
- Estimations for the forecast period 2030.
- Developments and trends in the market.
- By Type:
- Gums
- Buffering Agents
- Emulsifiers
- By Application:
- Donuts
- Cakes
- Pastries
- Others
- Market scenario by region, sub-region, and country.
- Market share of the market players, company profiles, product specifications, SWOT analysis, and competitive landscape.
- Analysis regarding upstream raw materials, downstream demand, and current market dynamics.
- Government Policies, Macro & Micro economic factors are also included in the report.
We have studied the Icing and Glaze Stabilizers Market in 360 degrees via. both primary & secondary research methodologies. This helped us in building an understanding of the current market dynamics, supply-demand gap, pricing trends, product preferences, consumer patterns & so on. The findings were further validated through primary research with industry experts & opinion leaders across countries. The data is further compiled & validated through various market estimation & data validation methodologies. Further, we also have our in-house data forecasting model to predict market growth up to 2030.
Regional Analysis
- North America
- Europe
- Asia Pacific
- Middle East & Africa
- Latin America
Note: A country of choice can be added in the report at no extra cost. If more than one country needs to be added, the research quote will vary accordingly.
The geographical analysis part of the report provides information about the product sales in terms of volume and revenue in regions. It lays out potential opportunities for the new entrants, emerging players, and major players in the region. The regional analysis is done after considering the socio-economic factors and government regulations of the countries in the regions.
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8 Reasons to Buy This Report
- Includes a Chapter on the Impact of COVID-19 Pandemic On the Market
- Report Prepared After Conducting Interviews with Industry Experts & Top Designates of the Companies in the Market
- Implemented Robust Methodology to Prepare the Report
- Includes Graphs, Statistics, Flowcharts, and Infographics to Save Time
- Industry Growth Insights Provides 24/5 Assistance Regarding the Doubts in the Report
- Provides Information About the Top-winning Strategies Implemented by Industry Players.
- In-depth Insights On the Market Drivers, Restraints, Opportunities, and Threats
- Customization of the Report Available
Frequently Asked Questions?
Icing and glaze stabilizers are chemicals that help to keep icing and glaze from becoming too thick or sticky.
Some of the major players in the icing and glaze stabilizers market are Key Blends, Watson, TIC Gums, John E. Koerner, HT Griffin Ingredients, Revolution Donuts, Corbion, Cargill, Bear Stewart, Mallet, Key Blends.
The icing and glaze stabilizers market is expected to register a CAGR of 5.5%.
Chapter 1 Executive Summary
Chapter 2 Assumptions and Acronyms Used
Chapter 3 Research Methodology
Chapter 4 Icing and Glaze Stabilizers Market Overview 4.1 Introduction 4.1.1 Market Taxonomy 4.1.2 Market Definition 4.1.3 Macro-Economic Factors Impacting the Market Growth 4.2 Icing and Glaze Stabilizers Market Dynamics 4.2.1 Market Drivers 4.2.2 Market Restraints 4.2.3 Market Opportunity 4.3 Icing and Glaze Stabilizers Market - Supply Chain Analysis 4.3.1 List of Key Suppliers 4.3.2 List of Key Distributors 4.3.3 List of Key Consumers 4.4 Key Forces Shaping the Icing and Glaze Stabilizers Market 4.4.1 Bargaining Power of Suppliers 4.4.2 Bargaining Power of Buyers 4.4.3 Threat of Substitution 4.4.4 Threat of New Entrants 4.4.5 Competitive Rivalry 4.5 Global Icing and Glaze Stabilizers Market Size & Forecast, 2020-2028 4.5.1 Icing and Glaze Stabilizers Market Size and Y-o-Y Growth 4.5.2 Icing and Glaze Stabilizers Market Absolute $ Opportunity
Chapter 5 Global Market Analysis and Forecast by Type
5.1 Introduction
5.1.1 Key Market Trends & Growth Opportunities by Type
5.1.2 Basis Point Share (BPS) Analysis by Type
5.1.3 Absolute $ Opportunity Assessment by Type
5.2 Market Size Forecast by Type
5.2.1 Gums
5.2.2 Buffering Agents
5.2.3 Emulsifiers
5.3 Market Attractiveness Analysis by Type
Chapter 6 Global Market Analysis and Forecast by Applications
6.1 Introduction
6.1.1 Key Market Trends & Growth Opportunities by Applications
6.1.2 Basis Point Share (BPS) Analysis by Applications
6.1.3 Absolute $ Opportunity Assessment by Applications
6.2 Market Size Forecast by Applications
6.2.1 Donuts
6.2.2 Cakes
6.2.3 Pastries
6.2.4 Others
6.3 Market Attractiveness Analysis by Applications
Chapter 7 Global Icing and Glaze Stabilizers Market Analysis and Forecast by Region
7.1 Introduction
7.1.1 Key Market Trends & Growth Opportunities by Region
7.1.2 Basis Point Share (BPS) Analysis by Region
7.1.3 Absolute $ Opportunity Assessment by Region
7.2 Icing and Glaze Stabilizers Market Size Forecast by Region
7.2.1 North America
7.2.2 Europe
7.2.3 Asia Pacific
7.2.4 Latin America
7.2.5 Middle East & Africa (MEA)
7.3 Market Attractiveness Analysis by Region
Chapter 8 Coronavirus Disease (COVID-19) Impact
8.1 Introduction
8.2 Current & Future Impact Analysis
8.3 Economic Impact Analysis
8.4 Government Policies
8.5 Investment Scenario
Chapter 9 North America Analysis and Forecast
9.1 Introduction
9.2 North America Market Size Forecast by Country
9.2.1 U.S.
9.2.2 Canada
9.3 Basis Point Share (BPS) Analysis by Country
9.4 Absolute $ Opportunity Assessment by Country
9.5 Market Attractiveness Analysis by Country
9.6 North America Market Size Forecast by Type
9.6.1 Gums
9.6.2 Buffering Agents
9.6.3 Emulsifiers
9.7 Basis Point Share (BPS) Analysis by Type
9.8 Absolute $ Opportunity Assessment by Type
9.9 Market Attractiveness Analysis by Type
9.10 North America Market Size Forecast by Applications
9.10.1 Donuts
9.10.2 Cakes
9.10.3 Pastries
9.10.4 Others
9.11 Basis Point Share (BPS) Analysis by Applications
9.12 Absolute $ Opportunity Assessment by Applications
9.13 Market Attractiveness Analysis by Applications
Chapter 10 Europe Analysis and Forecast
10.1 Introduction
10.2 Europe Market Size Forecast by Country
10.2.1 Germany
10.2.2 France
10.2.3 Italy
10.2.4 U.K.
10.2.5 Spain
10.2.6 Russia
10.2.7 Rest of Europe
10.3 Basis Point Share (BPS) Analysis by Country
10.4 Absolute $ Opportunity Assessment by Country
10.5 Market Attractiveness Analysis by Country
10.6 Europe Market Size Forecast by Type
10.6.1 Gums
10.6.2 Buffering Agents
10.6.3 Emulsifiers
10.7 Basis Point Share (BPS) Analysis by Type
10.8 Absolute $ Opportunity Assessment by Type
10.9 Market Attractiveness Analysis by Type
10.10 Europe Market Size Forecast by Applications
10.10.1 Donuts
10.10.2 Cakes
10.10.3 Pastries
10.10.4 Others
10.11 Basis Point Share (BPS) Analysis by Applications
10.12 Absolute $ Opportunity Assessment by Applications
10.13 Market Attractiveness Analysis by Applications
Chapter 11 Asia Pacific Analysis and Forecast
11.1 Introduction
11.2 Asia Pacific Market Size Forecast by Country
11.2.1 China
11.2.2 Japan
11.2.3 South Korea
11.2.4 India
11.2.5 Australia
11.2.6 South East Asia (SEA)
11.2.7 Rest of Asia Pacific (APAC)
11.3 Basis Point Share (BPS) Analysis by Country
11.4 Absolute $ Opportunity Assessment by Country
11.5 Market Attractiveness Analysis by Country
11.6 Asia Pacific Market Size Forecast by Type
11.6.1 Gums
11.6.2 Buffering Agents
11.6.3 Emulsifiers
11.7 Basis Point Share (BPS) Analysis by Type
11.8 Absolute $ Opportunity Assessment by Type
11.9 Market Attractiveness Analysis by Type
11.10 Asia Pacific Market Size Forecast by Applications
11.10.1 Donuts
11.10.2 Cakes
11.10.3 Pastries
11.10.4 Others
11.11 Basis Point Share (BPS) Analysis by Applications
11.12 Absolute $ Opportunity Assessment by Applications
11.13 Market Attractiveness Analysis by Applications
Chapter 12 Latin America Analysis and Forecast
12.1 Introduction
12.2 Latin America Market Size Forecast by Country
12.2.1 Brazil
12.2.2 Mexico
12.2.3 Rest of Latin America (LATAM)
12.3 Basis Point Share (BPS) Analysis by Country
12.4 Absolute $ Opportunity Assessment by Country
12.5 Market Attractiveness Analysis by Country
12.6 Latin America Market Size Forecast by Type
12.6.1 Gums
12.6.2 Buffering Agents
12.6.3 Emulsifiers
12.7 Basis Point Share (BPS) Analysis by Type
12.8 Absolute $ Opportunity Assessment by Type
12.9 Market Attractiveness Analysis by Type
12.10 Latin America Market Size Forecast by Applications
12.10.1 Donuts
12.10.2 Cakes
12.10.3 Pastries
12.10.4 Others
12.11 Basis Point Share (BPS) Analysis by Applications
12.12 Absolute $ Opportunity Assessment by Applications
12.13 Market Attractiveness Analysis by Applications
Chapter 13 Middle East & Africa (MEA) Analysis and Forecast
13.1 Introduction
13.2 Middle East & Africa (MEA) Market Size Forecast by Country
13.2.1 Saudi Arabia
13.2.2 South Africa
13.2.3 UAE
13.2.4 Rest of Middle East & Africa (MEA)
13.3 Basis Point Share (BPS) Analysis by Country
13.4 Absolute $ Opportunity Assessment by Country
13.5 Market Attractiveness Analysis by Country
13.6 Middle East & Africa (MEA) Market Size Forecast by Type
13.6.1 Gums
13.6.2 Buffering Agents
13.6.3 Emulsifiers
13.7 Basis Point Share (BPS) Analysis by Type
13.8 Absolute $ Opportunity Assessment by Type
13.9 Market Attractiveness Analysis by Type
13.10 Middle East & Africa (MEA) Market Size Forecast by Applications
13.10.1 Donuts
13.10.2 Cakes
13.10.3 Pastries
13.10.4 Others
13.11 Basis Point Share (BPS) Analysis by Applications
13.12 Absolute $ Opportunity Assessment by Applications
13.13 Market Attractiveness Analysis by Applications
Chapter 14 Competition Landscape
14.1 Icing and Glaze Stabilizers Market: Competitive Dashboard
14.2 Global Icing and Glaze Stabilizers Market: Market Share Analysis, 2019
14.3 Company Profiles (Details – Overview, Financials, Developments, Strategy)
14.3.1 Key Blends
14.3.2 Watson
14.3.3 TIC Gums
14.3.4 John E. Koerner
14.3.5 HT Griffin Ingredients
14.3.6 Revolution Donuts
14.3.7 Corbion
14.3.8 Cargill
14.3.9 Bear Stewart
14.3.10 Mallet
14.3.11 Key Blends