Canada Food Hydrocolloids Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Canada Food Hydrocolloids Market is segmented by Type (Gelatin Gum, Pectin, Xanthan Gum, and Other Types), and Application (Dairy and Frozen Products, Bakery, Beverages, Confectionery, Meat and Seafood Products, Oils and Fats, and Other Applications)

Market Snapshot

Study Period: 2016 - 2026
Base Year: 2020
CAGR: 4.51 %

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Market Overview

Canada Food Hydrocolloids market is projected to witness a CAGR of 4.51% during the forecast period (2020 - 2025).

  •  Hydrocolloids have a wide array of functional properties in foods including; thickening, gelling, emulsifying, stabilization, coating and etc. Hydrocolloids have a profound impact on food properties when used at levels ranging from a few parts per million for carrageenan in heat-treated dairy products to high levels of acacia gum, starch, or gelatin in jelly confectionery. 
  • Therefore, these factors are expected to increase its application in its ever-expanding food and beverage market, which is expected to foresee a boom due to the increasing ex-pat population residing during the forecast period.

Scope of the report

The Canada food hydrocolloids market is segmented by type and application. Based on type, the market has been further segmented into gelatin gum, pectin, xanthan gum, and other types, while based on application, it has been segmented into dairy and frozen products, bakery, beverages, confectionery, meat, and seafood products, oils and fats, and other applications.

By Type
Gelatin Gum
Xanthan Gum
Other Types
By Application
Dairy & Frozen Products
Meat, and Seafood Products
Oil and Fats

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Key Market Trends

Increasing Penetration for Speciality Ingredients

The functional food industry and the dietary food supplement sectors in Canada are witnessing growth at a faster rate. Moreover, the specialty food industry is experiencing demand growth, due to increasing consumer preferences for high-quality food products. Therefore, with the rise in consumption of these types of food and beverage, the Gellan gum is also commonly being added to fortified juices and plant milk to help stabilize supplemental nutrients like calcium keeping them mixed into the beverage rather than pooled at the bottom of the container. Moreover, Gellan gum is particularly popular in vegan packaged foods because it’s a plant-based alternative to gelatin. Therefore, these factors are expected to increase the application of hydrocolloids in the specialty food ingredients market in Canada.

Canada Food Hydrocolloids Market1

Increasing Consumption for Food and Beverage among Canadians

Canada is a potential market in the food and beverage industry as it possesses a wide consumer base with a multicultural population. Canadian consumers tend to spend a substantial amount of their earnings on food and drink owing to the four important factors of value, convenience, health, and sustainability that drive their choices, which is expected to increase the application of hydrocolloids in the food and beverage market in Canada. Moreover, the changing consumer demographics in terms of lifestyle changes and growing working population resulting in consumer demand for convenience and processed foods. This is seen as an opportunity for the manufacturers to apply hydrocolloids in their manufacturing process.

Canada Food Hydrocolloids Market2

Competitive Landscape

Some of the major players manufacturing and importing their hydrocolloid ingredients in Canada are Cargill Incorporated, DuPont, and Koninklijke DSM N.V. The leading players are well-established and hold a major portion of the market. Local players are trying to compete with major players through innovations and product differentiation. The entry of a local manufacturer has further intensified the market in terms of pricing, as private-label players have low production and marketing costs. Therefore most of the players are dependent on the business to business trade fairs, exhibitions, and ingredients expo, to aware the end-users of the hydrocolloids in the country.

Table of Contents


    1. 1.1 Study Deliverables and Study Assumptions

    2. 1.2 Scope of the Study




    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Forces Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry


    1. 5.1 By Type

      1. 5.1.1 Gelatin Gum

      2. 5.1.2 Pectin

      3. 5.1.3 Xanthan Gum

      4. 5.1.4 Other Types

    2. 5.2 By Application

      1. 5.2.1 Dairy & Frozen Products

      2. 5.2.2 Bakery

      3. 5.2.3 Beverages

      4. 5.2.4 Meat, and Seafood Products

      5. 5.2.5 Confectionery

      6. 5.2.6 Oil and Fats

      7. 5.2.7 Others


    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Darling Ingredients Inc.

      2. 6.3.2 Ingredion Incorporated

      3. 6.3.3 DuPont de Nemours, Inc.

      4. 6.3.4 Koninklijke DSM N.V.

      5. 6.3.5 Cargill, Incorporated

      6. 6.3.6 Archer Daniels Midland Company

    4. *List Not Exhaustive

**Subject to Availability

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Frequently Asked Questions

The Canada Food Hydrocolloids Market market is studied from 2016 - 2026.

The Canada Food Hydrocolloids Market is growing at a CAGR of 4.51% over the next 5 years.

Cargill, Incorporated., Koninklijke DSM N.V., Ingredion Incorporated, Darling Ingredients Inc. , DuPont de Nemours, Inc are the major companies operating in Canada Food Hydrocolloids Market.

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