- In March 2024, Cargill launched a new line of eco-friendly, plant-based food stabilizers made from citrus peels and legumes. Designed for clean-label applications, the stabilizers enhance shelf life and texture in dairy alternatives, beverages, and sauces, supporting both sustainability and natural ingredient trends in processed food markets.
- In June 2024, DuPont Nutrition & Biosciences expanded its European innovation center to accelerate the development of advanced stabilizer technologies. The facility focuses on natural texture and moisture-retention ingredients, targeting the growing demand for functional, clean-label solutions in dairy, bakery, and plant-based food segments across European markets.
- In October 2024, Kerry Group completed the acquisition of Biobake, a European supplier of bakery ingredients. The move boosts Kerry’s functional stabilizer offerings for gluten-free and plant-based bakery products, responding to rising consumer interest in texture-enhancing, moisture-preserving, and natural food additive formulations.
- In January 2025, Ingredion introduced a new stabilizer solution combining pea protein with hydrocolloids to improve the structure and mouthfeel of plant-based dairy and meat products. This allergen-free innovation supports vegan labeling and meets growing consumer demand for high-performance, plant-based functional ingredients in processed foods.
- In February 2025, CP Kelco announced a strategic partnership with a U.S.-based biotech company to co-develop advanced xanthan gum solutions. The collaboration targets low-dosage, high-efficiency formulations for beverages, sauces, and dressings, addressing cost reduction and sustainability concerns in food stabilizer applications.
