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Gelling Agents Market Trends, and Forecasts (2020 - 2025)
Global Gelling Agents Market is segmented By Type (Pectin, Gelatin, Agar, Carrageenan, Sodium Alginate, and Others), By Application (Food and Beverage (Bakery, Confectionery, Dairy Products, Beverages, Meat Products, and Others), Cosmetics and Personal Care, Pharmaceuticals and Others) and By 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 global gelling agents market is projected to grow at a CAGR of 6.2% during the forecast period (2020-2025).
- 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 growing working population resulting in consumer demand for convenience and processed foods. This is seen as an opportunity for the manufacturers to adopt several ingredients including gelling agents in their manufacturing process.
- The 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 global gelling agents market is segmented by type that includes pectin, gelatin, agar, carrageenan, sodium alginate, and others. Based on the application, the market is divided into food and beverage, cosmetics and personal care, pharmaceuticals, and others. The food and beverage segment is further classified into the bakery, confectionery, dairy products, beverages, meat products, and others. The study also involves the global level analysis of regions such as North America, Europe, Asia-Pacific, South America and the Middle East and Africa.
| By Type | |
| Pectin | |
| Gelatin | |
| Agar | |
| Carrageenan | |
| Sodium Alginate | |
| Others |
| By Application | ||||||||
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| Cosmetics and Personal Care | ||||||||
| Pharmaceuticals | ||||||||
| Others |
| 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 a gel structure. The major advantages of incorporating it in food and other products are that it can reduce cooking time, improve texture and color and increase 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 due to 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
Global gelling agents market is fragmented with the presence of several players and the major players include CP Kelco, Cargill Inc., DuPont, Archer Daniels Midland Company and Royal DSM. The key strategies being used by these market players are that of focusing on the expansion of new facilities and launching new products and services, mergers and expansion and partnerships to gain a competitive advantage.
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Table Of Contents
1. INTRODUCTION
1.1 Study Assumptions & 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 Others
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 Others
5.2.2 Cosmetics and Personal Care
5.2.3 Pharmaceuticals
5.2.4 Others
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 N.V.
6.4.8 J.F. Hydrocolloids Inc.
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
*List Not Exhaustive
** Subject to Availability
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