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Gelling Agents Market - Growth, Trends, and Forecasts (2020 - 2025)
The Gelling Agents Market is Segmented by Type (Pectin, Gelatin, Agar, Carrageenan, Sodium Alginate, Other Types), Application (Food and Beverage (Bakery, Confectionery, Dairy Products, Beverages, Meat Products, Other Food and Beverage Applications), Cosmetics and Personal Care, Pharmaceuticals, Other Applications) and Geography.
- ABOUT THIS REPORT
- Market Snapshot
- Market Overview
- Scope of the report
- Key Market Trends
- Competitive Landscape
- Major Players
- TABLE OF CONTENTS
Market Snapshot
Study Period:
2016-2025
Base Year:
2019
Fastest Growing Market:
Asia Pacific
Largest Market:
North America
CAGR:
6.2 %
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Market Overview
The gelling agents market is projected to witness a CAGR of 6.2% during the forecast period.
- Consumer preference for natural ingredients and the varied applications of gelling agents in the food and beverage industry are some of the reasons for the uptick in demand.
- The changing consumer demographics in terms of lifestyle changes and the growing working population result in higher consumer demand for convenient and processed foods. This is seen as an opportunity for manufacturers to adopt several ingredients, including gelling agents, in their manufacturing process.
- Leading market players are channelizing their efforts in the development of new products and technologies, utilizing advanced methods to manufacture cost-effective products.
Scope of the report
The gelling agents market is segmented by type, which includes pectin, gelatin, agar, carrageenan, sodium alginate, and other types. Based on the application, the market is divided into food and beverage, cosmetics and personal care, pharmaceuticals, and other applications. The food and beverage segment is further classified into bakery, confectionery, dairy products, beverages, meat products, and other food and beverage applications. The study also involves the global level analysis of regions, like North America, Europe, Asia-Pacific, South America, and the Middle-East and Africa.
| By Type | |
| Pectin | |
| Gelatin | |
| Agar | |
| Carrageenan | |
| Sodium Alginate | |
| Other Types |
| By Application | ||||||||
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| Cosmetics and Personal Care | ||||||||
| Pharmaceuticals | ||||||||
| Other Applications |
| Geography | |||||||||
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Key Market Trends
Growing Demand for Pectin
Pectin is used as a gelling and thickening agent and stabilizer in a broad range of fruit products, such as marmalades, fruit-based preparations for yogurts and desserts, and bakery products. It is also used in confectionery, such as jam and jellies, to give them the structure of a gel. The major advantages of incorporating pectin in food and other products are that it can reduce cooking time, improve texture and color, and increase the shelf life. It is also widely used in the pharmaceutical industry for wound healing preparations and specialty medical adhesives. Moreover, pectin is a vital ingredient for industrial use. Industrial pectin products are extracted from natural plant-based raw materials at low pH using the addition of mineral acid to create controlled acidity.
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North America Dominates the Market
North America is one of the largest markets for gelling agents, owing to the high demand for fat reduction and the changing food habits and eating practices of the consumers. Gelling agents act as barriers for oils and fats in breaded/fried foods that are consumed heavily in the United States. The future growth trend in North America is expected to be positive, given the increasing awareness and consciousness among the population about healthy food and eating habits. The growing confectionery market in the United States is driving the market for gelling agents, especially those used in candies. Their function as thickeners in the bakery industry is also fueling the demand for gelling agents.
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Competitive Landscape
The gelling agents market is fragmented, with the presence of several players. The major players include CP Kelco, Cargill Inc., DuPont, Archer Daniels Midland Company, and Royal DSM. The key strategies used by these market players, to gain competitive advantage are focusing on the expansion of new facilities, launching new products and services, mergers and expansions, and partnerships.
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Table Of Contents
1. INTRODUCTION
1.1 Study Assumptions and Market Definition
1.2 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 By Type
5.1.1 Pectin
5.1.2 Gelatin
5.1.3 Agar
5.1.4 Carrageenan
5.1.5 Sodium Alginate
5.1.6 Other Types
5.2 By Application
5.2.1 Food and Beverage
5.2.1.1 Bakery
5.2.1.2 Confectionery
5.2.1.3 Dairy Products
5.2.1.4 Beverages
5.2.1.5 Meat Products
5.2.1.6 Other Food and Beverage Applications
5.2.2 Cosmetics and Personal Care
5.2.3 Pharmaceuticals
5.2.4 Other Applications
5.3 Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexico
5.3.1.4 Rest of North America
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 United Kingdom
5.3.2.3 Germany
5.3.2.4 France
5.3.2.5 Italy
5.3.2.6 Russia
5.3.2.7 Rest of Europe
5.3.3 Asia-Pacific
5.3.3.1 China
5.3.3.2 Japan
5.3.3.3 India
5.3.3.4 Australia
5.3.3.5 Rest of Asia-Pacific
5.3.4 South America
5.3.4.1 Brazil
5.3.4.2 Argentina
5.3.4.3 Rest of South America
5.3.5 Middle-East and Africa
5.3.5.1 South Africa
5.3.5.2 United Arab Emirates
5.3.5.3 Rest of Middle-East and Africa
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Position Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.2 Archer Daniels Midland Company
6.4.3 DuPont de Nemours Inc.
6.4.4 Ashland Global Specialty Chemicals Inc.
6.4.5 CP Kelco
6.4.6 Foodchem International Corporation
6.4.7 Koninklijke DSM NV
6.4.8 J.F. Hydrocolloids Inc.
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
*List Not Exhaustive
** Subject to Availability
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