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Germany Food Hydrocolloids Market is segmented By Type (Gelatin Gum, Pectin, Xanthan Gum, Carrageenan, Other Types); By Application (Bakery, Confectionery, Dairy and Frozen Products, Beverages, Meat and Seafood Products, and Other Applications).
Germany Food Hydrocolloids Market is projected to grow at a CAGR of 4.2% during the forecast period (2020 - 2025).
Germany Food Hydrocolloids Market is segmented by type gelatin gum, pectin, xanthan gum, carrageenan and other types. Based on application, the market is divided into bakery, confectionery, dairy and frozen products, beverages, meat and seafood products and other applications.
|Dairy and Frozen Products|
|Meat and Seafood Products|
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Gelatin is an important hydrocolloid in the food industry and is widely used as food additives in healthy food due to its high content of protein and amino acid. The hydrocolloidal nature of gelatin has numerous applications in confectionery products (for imparting chewiness, texture, and foam stabilization), jelly deserts (for creaminess, fat reduction, and mouth feel), dairy products (for stabilization and texturization) and meat products (for water-binding). It has a unique amino acid arrangement in its sequence and contains relatively high amount of glycine, proline, and alsnine. The presence of biologically active peptide sequences in its primary structure results in gelatin’s bioactivities.
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Confectionery provides one of the most important markets for a range of hydrocolloids owing to the functionality requirements which range from a simple gel or coating to the most complex of properties with many factors from production to final balanced consumption. Hydrocolloids may provide the shiny finish on a pastry or tart, the glue for keeping a coating on the surface of a candy, or the ‘melt in the mouth’ texture which consumers value. In a more complex way, hydrocolloids play a critical role in the flavour release profile along with the sweetness impact.
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Germany food hydrocolloids market is fragmented with the presence of several players and the major players include CP Kelco, Behn Meyer Holding AG, Cargill Inc., DuPont, and Royal DSM. The key strategies being used by these market players are that of focusing on expansion of new facilities and launching new products & Services.
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 Gelatin Gum
5.1.3 Xanthan Gum
5.2 By Application
5.2.3 Dairy and Frozen Products
5.2.5 Meat and Seafood Products
5.2.6 Other Applications
6. COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Cargill, Incorporated
6.3.3 DuPont de Nemours, Inc.
6.3.4 Behn Meyer Holding AG
6.3.5 CP Kelco
6.3.6 Welding GmbH & Co. KG.
6.3.7 Koninklijke DSM N.V.
7. MARKET OPPORTUNITIES AND FUTURE TRENDS