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Egg stabilizer market: The bakery and confectionery industry is driving the global demand

Egg whites are enjoying the increased demand for the use in the bakery and confectionery. With the shift in the consumer perception of the bakery and confectionery industry is now perceived under the healthy food category. The consumer awareness about the benefits of the baked products with fat content on the lower margin and enhancing digestive system is rising resulting in the increase in the market demand for the bakery products. Bakery and confectionery segment of the food industry is likely to dominate the consumption of the egg stabilizer. Excellent heat and freeze-thaw resistance and stabilizing property of the egg stabilizers during the preparation of meringues, soufflé has spurred the demand for the commercial egg stabilizers.

The demand for egg whites is rising since it is the animal-based and comes with package rich in bioactive peptides. These rich in bioactive peptides benefits human health improving gastrointestinal tract functions. In the western hemisphere, especially in the US, Canada, and European countries health consciousness populace is rising and consuming healthy food is at the forefront of the current trend in the food and beverages industry. The increased demand for egg whites for health benefits is expected to drive the global egg stabilizer market.

Manufacturers of the egg stabilizers are experimenting and introducing innovative products every now and then. The sugar-free stabilizer is one example of such products, which has been developed by the manufacturer targeting the consumer group on diet and/or diabetic patients having sweet tooth. These specialized products are getting more traction and further driving the demand for egg stabilizers.

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Global Egg stabilizer market: Key players

Cargill Inc., Tate & Lyle, J&K Ingredients, Merck KGaA, Ingredion Incorporated, TIC Gums, Holton Food Products, McCormick and Company, Tártaros Gonzalo Castelló, SL are some of the key manufacturers of Egg stabilizer.

Global Egg stabilizer market: Key development

Egg stabilizer manufacturers are focusing on developing of process and technology to enhance the overall efficiency of the stabilizing ability of the egg stabilizer at different temperature range.

Global Egg stabilizer market: Opportunity

Egg stabilizer manufacturers have increased opportunity in Asian countries owing to the expansion of the food processing sector and the increase in the per capita consumption. Bakery and confectionery industry is expanding with the highest growth rate in the Asian region due to adaptation to the western lifestyle and western style food palate. The increase in the industry demand is mainly attributed to the youth of these countries frequenting to cafes and bakeries to enjoy the extravagant food choice. The egg stabilizer market is currently dominated by the European countries followed by North America.

The report covers exhaustive analysis on:

• Egg Stabilizer Market Segments
• Egg Stabilizer Market Dynamics
• Egg Stabilizer Market Size
• Egg Stabilizer Supply and Demand
• Current Trends/Issues/Challenges pertaining to Egg Stabilizer Market
• Competition Landscape and Emerging Market Participants in Egg Stabilizer Market
• Technology related to Production/Processing of Egg Stabilizer
• Value Chain Analysis of the Egg Stabilizer Market

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Regional analysis includes:

• North America (U.S., Canada)
• Latin America (Mexico, Brazil)
• Europe (Germany, U.K., France, Italy, Spain, Poland, Russia)
• East Asia (China, Japan, South Korea)
• South Asia (India, Thailand, Malaysia, Vietnam, Indonesia)
• Oceania (Australia, New Zealand)
• Middle East & Africa (GCC Countries, Turkey, Northern Africa, South Africa)