Ice Cream Stabilizer Market

Ice Cream Stabilizer Market Outlook (2024 to 2034)

The global ice cream stabilizer market will be valued at US$ 1,285.8 million by 2024 end and has been forecasted to expand at a noteworthy CAGR of 6.8% to end up at US$ 2,482.5 million by 2034. Gelatin type of ice-cream stabilizer will be worth around US$ 500.2 million in 2024 and account for a 38.9% global market share.

Ice cream is an important market in the global food sector, this in turn increases the demand for additives that affect not only the texture but also the consistency and lifespan of frozen dessert. A wide range of stabilizers is used in ice creams including guar gum, gum carrageenan, locust bean gum, etc. The common function that these help in achieving is limiting the formation of ice crystals in ice cream thus preserving the creamy smooth aspect expected by many consumers of the products. These components also contribute to the enjoyment of eating ice cream by increasing the overall mouthfeel and the resistance to melting.

Increasing demand for these stabilizers is driven by the growing consumption of ice cream products. This is because the factors driving the growth in this segment include the changing tastes of people who are more inclined toward premium, less fat, and vegan ice cream types. In addition use of this ingredient by ice cream manufacturers, prevent the degeneration of ice cream produced under these varied categories, irrespective of the formulation, with regards to texture and flavor.

Report Attributes	Details
Ice Cream Stabilizer Market Size (2023A)	US$ 1204.0 Million
Estimated Market Value (2024E)	US$ 1,285.8 Million
Forecasted Market Value (2034F)	US$ 2,482.5 Million
Global Market Growth Rate (2024-2034)	6.8% CAGR
East Asia Market Share (2024)	23.1%
United States Market Growth Rate (2024-2034)	4.2% CAGR
Key Companies Profiled	Cargill; CP Kelco; Deosen Biochemical; DuPont; DuPont Nutrition & Biosciences; Fufeng Group; Global Gums & Chemicals; Hebei Xinhe Biochemical; Hindustan Gum; Incom; Infusions4chefs; Jai Bharat Gum and Chemicals; Jungbunzlauer; Other Prominent Players.

Sales Analysis of Ice-Cream Stabilizer (2019 to 2023) vs. Market Forecasts (2024 to 2034)

The value of the ice cream stabilizer market was US$ 908.4 million in 2019 and it increased to US$ 1204.0 million by 2023, expanding at a CAGR of 5.7%

• Short Term (2024 to 2028): Ice cream stabilizer market has experienced changing consumer preference, higher levels of disposable income and more advanced modes of livelihood encourage consumers to seek higher and more experiential frozen desserts. One of the fast emerging trends is the rapidly increasing demand for premium frozen desserts with better texture and longer shelf life. Certain non-fat and low-calorie equivalents are becoming more popular among consumers which requires a special type of emulsifiers and stabilizers. The Asia Pacific remains the largest growth vector due to growing consumption of ice cream in the region, which in turn, fuels the demand for stabilizers. As a result, the manufacturers have come up with clean label as well as plant-based stabilizers in a bid to appeal to health-centered customers.
• Medium Term (2028 to 2030): Between the years 2028 and 2030, the ice cream stabilizer market is growing exponentially as consumers are increasingly looking for premium and artisanal ice cream products. Demand for high-quality frozen desserts and the growth of artisanal ice cream culture create a growing market. Market growth is primarily driven by two factors: expansion of the frozen dessert industry, and consumer preference for enhanced texture products. Clean-labelled product/ingredient trends is getting on the frontline by utilizing the stabilizer in such as carrageenan and pectin. The leading region of Asian-Pacific region, including countries like China and India has developed manufacturing innovations invested in research activities around plant-based stabilizers create scope for innovation through sustainable or organic solutions with key market players in stabilizers.
• Long Term (2030 to 2034): During the period from 2030 to 2034, Technological advances in food processing techniques also facilitate market growth. By enabling the introduction of innovative frozen dessert formulations responsive to consumer expectations. Global market players respond through the development of diversified product lines, as well as innovative solutions tailored to changing consumer preferences from indulgent premium products toward healthy options. This responsiveness to consumer demands created a positive feedback loop of better product quality fueling higher expectations from consumers that, in turn, further expected to trigger innovation in stabilizer technologies.

On the back of the aforementioned facts, the ice cream stabilizer market is anticipated to grow at a CAGR of 6.8% during the forecast period from 2024-2034, according to the Fact.MR, a market research and competitive intelligence provider.

Market Dynamics

What are the factors propelling global sales of ice cream stabilizers?

“Rising popularity of soft-serve ice cream chains worldwide creating demand for specialized stabilizer solutions.”

The increasing global trends of soft-serve ice cream chains are anticipated to create more opportunities for manufacturers of stabilizer solutions that are specially creams for the soft-serve texture. Soft-serve ice cream is intended for immediate consumption due to the light and creamy nature of the ice cream. Such stabilizer must be able to avoid formation of ice crystals in the product and keep the character of the product pleasant and fluffy no matter what the temperatures are, even extreme ones.

The growth of soft-serve chains is spreading more rapidly on a global scale especially in underdeveloped regions, the ice-cream manufacturers have taken it on themselves to come up with specific stabilizer formulations that would fit these types of ice-cream.

In addition, the natural and clean label trends are forcing manufacturers to develop new natural ingredient-based stabilizers, such as those made with guar gum, locust bean gum and others. With the expansion of soft-serve ice cream brands into health-oriented and richer dessert offerings, the demand for specialized stabilizer solutions is also likely to increase as per the market findings.

“Growth in export-oriented ice cream production requiring robust stabilizer systems for extended transportation and storage periods.”

The augemented production of ice cream with an intent to export is the primary factor influencing the growing need of the effective stabilization systems, this can keep ice creams stable under prolonged shelf-life and transportation. This has been further exacerbated among ice cream producers as everyone is looking to forge the markets and much as distances create quality problems melting products in hot regions becomes worse with several climatic variations.

The main role of stabilizers is to prevent the size growth of ice crystals in any product filled with ice cream so as to preserve its shape and to prolong the desired quality of the ice cream during the whole distribution process. During extended travel, the ice creams must be stable.

As a result, the requirements for advanced stabilizer systems have escalated in the ice cream food sector, as manufacturers have sought such systems to increase the stability of ice cream over extended storage and transport. In the context of the expanding global demand in the ice cream market and the existing need to ensure quality in different regions, the smart stabilizer systems are becoming more and more obligatory in the ice cream industry geared towards export.

What are the challenges encountered by manufacturers of ice-cream stabilizers?

“Limited access to premium ingredients affects consistent stabilizer quality.”

The ice-cream stabilizer industry directly affects the quality and efficacy of stabilizer products. Manufacturers are on the lookout for high-grade natural ingredients to match with the changing preferences of high-end ice-cream manufacturers which makes it difficult as supply chains are constrained and resources are dwindling. This limitation can cause variation in product standards which affects the ability of the stabilizer to provide the expected creamy nature and longer shelf life of delicious ice creams of premium quality.

In situations where demand for quality products is high and differentiation of product offerings is important, a constant supply of high-quality stabilizer raw materials is crucial for manufacturers to maintain selling standards and improve their stabilizers’ product marketability. This sourcing problem of raw materials for stabilizer systems needs to be addressed by brands that have ambitions of going territorial so that sturdy, high-performance, dependable systems are availed as per the need across regions without fail.

Country-wise Insights

What role do premium ingredients play in the United States ice cream stabilizer market expansion?

“Clean-label ingredients cater to growing health awareness in the United States”

The market in the United States is estimated at US$ 136.8 million in 2024 and is projected to expand at a CAGR of 7.2% through 2034. This market is projected to generate a US$ 275.1 million absolute opportunity from 2024 to 2034.

Clean-label ingredients demand have increased among consumers who prefer easily identifiable and naturally occurring ingredients in product formulations. Ice cream emulsifier and stabilizer manufacturers are re-evaluating their sources of stabilizers as health conscious Americans begin to shun further processed, chemically laden foods. There has been a paradigm shift in the use of stabilizers in the last decade; many brands source organic or clean ingredients to better their brand image and comply with consumer demands for transparency and simplicity in food.

On the other hand, it does not come without difficulties, because finding clean-label ingredients that will provide a desirable texture and consistency, regardless of changes in the manufacturing process, can be difficult as well as expensive. These standards, however, are key strengths behind a United States demand for ice-cream stabilizer systems, where the consumers focus on being healthy and trend-focused and the growth of the category is largely dependent on the trust of the consumers.

What factors are driving the ice cream stabilizer market growth in Germany?

“German consumers prefer natural stabilizers, driving market expansion”

The rising demand for natural ingredients among German consumers is one of the factors which is making more people want to buy natural stabilizers in ice cream which adds to the growth of the market. Health conscious individuals living in Germany are looking for products that do not contain any artificial additives thus manufacturers are changing substitute such as `gum’, `pectin’ and `carrageenan’ to more health friendly ones even if it will affect the cost.

This tendency is more than individual consumer concern, it fits into the broader clean label movement that is concerned about the sourcing and the environmental impact of the ingredients used. Because of this, ice cream manufacturers are working towards developing high quality, texturally good and relatively shelf stable products incorporating plant based or organic stabilizers.

Hence, in Germany, the market for natural stabilizers is on the rise and firms have been developing new solutions in order to comply with the legislation in force and the demand for healthier and greener ice creams that both parents and children will enjoy. This evolution will further accelerate the expansion of natural sterilizer solutions in the wider European ice cream market.

Category-wise Insights

How does gelatin impact global growth in the ice-cream stabilizer market?

“Premium segment's flavor authenticity focus creates sustained demand for gelatin-based stabilizer solutions.”

The premium segments of ice cream are more focused on the authenticity of flavor, hence gelatin has become one of the key ingredients for the cream stabilizers market. Unlike other stabilizers in which some subtle flavors may come through, gelatin has a role where the flavors of the delicacies and their complexities including Asian-inspired flavors like matcha, sakura, and yuzu among others can be easily attained.

The sales of cream stabilizer products relevant for application in flavors focused on premium brands have increased. The growth of ice cream joints that offer more than just one flavor and the use of gelatin in the formulation also encouraged growth in the production and sales of such stabilizing agents. Such ingredient strategies that cater to the influx of tastes and flavors from ethnicities into modern-day ice cream have meant that causing suppression to such taste profiles is far from an option.

What factors make Source Plant-based ice-cream stabilizers more sales?

“Expanding plant-based diet adoption drives stabilizer sales in new regions”

Growing popularity of plant-based diets around the world, there are also changes in the ice cream stabilizer market that open up new regions for growth. This is especially true for North America, Europe, and some Asian countries, where people are already looking for products that offer dairy-free options. To meet these anticipations, manufacturers of stabilizer are coming up with specific blends for soy, almond, coconut or oat based ice creams that are plant based.

These stabilizers help in getting the desired creaminess and mouth feel that is characteristic of dairy ice cream. Several other regions including Latin America and Middle East have been looking into these plant based frozen desserts, thus requiring stabilizers that may be suitable for local ingredients and climate. Leading stabilizer companies are focused towards extending their investments in research in the pipelined development of natural stabilizers constituents in clean label compositions focused on the plant-based ice cream manufacturing issues peculiar to different countries.

Competitive Landscape & Market Developments

• Lotus Gums & Chemicals: In March 2024, Lotus Gums & Chemicals introduced a new range of organic xanthan gum products, catering to the increasing demand for clean-label ingredients in food formulations.
• Supreme Gums: In Jan 2024, Supreme Gums launched an initiative aimed at enhancing supply chain transparency by partnering with local farmers for gum sourcing. This program supports sustainable agricultural practices while ensuring high-quality raw materials for their products.
• Cargill: In Aug 2024, Cargill announced the expansion of its RegenConnect program, which promotes regenerative agriculture practices among farmers. The initiative aims to cover 10 million acres by 2030 and has already engaged farmers across 24 U.S. states and six European countries.

Fact.MR has provided detailed information about the price points of key manufacturers of ice-cream stabilizers positioned across regions, sales growth, production capacity, and speculative technological expansion, in the recently published report.

Segmentation of Ice-Cream Stabilizer Market Research

• By Product Type :

  • Gelatin
  • Guar Gum
  • Locust Bean Gum
  • XanthanGum
  • Pectin
  • Other

• By Application :

  • Ice Cream
  • Cake
  • Bread
  • Other

• By Source :

  • Plant-based
  • Animal-based

• By Sales Channel :

  • B2B
    • Ice cream manufacturers
    • Food service providers
    • Industrial processors
  • B2C
    • Specialty ingredient suppliers
    • Retail packaging
    • Direct-to-consumer sales

• By Region :

  • North America
  • Latin America
  • Western Europe
  • Eastern Europe
  • East Asia
  • South Asia & Pacific
  • Middle East & Africa