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

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

Home Industry Reports Food & Beverage Food Hydrocolloids Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 ...

Market Snapshot

soy protein ingredients market
Study Period:

2016 - 2026

Base Year:

2020

Fastest Growing Market:

Asia Pacific

Largest Market:

North America

CAGR:

6.5 %

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Market Overview

Global food hydrocolloids market is estimated to register a CAGR of 6.5% during the forecast period, (2020-2025).

  • The market is largely driven by increased R&D and innovations in hydrocolloids.
  • The consumers’ preference for natural ingredients and numerous applications of hydrocolloids in the food and beverages industry are some of the reasons for the surge in demand for hydrocolloids.
  • The changing consumer demographics, in terms of changing lifestyles and increasing working population, is resulting in high demand for convenience and processed foods, especially in the emerging countries.
  • Seasonal changes cause volatilities in the pricing of raw materials, thus, increasing the costs for manufacturers. In spite of such restraints, the market has huge potential for growth.

Scope of the Report

The global food hydrocolloids market is segmented by type, application, and geography. Based on type, the market has been further segmented into gelatin gum, pectin, xanthan gum, guar gum, carrageenan, 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.

Type
Gelatin Gum
Pectin
Xanthan Gum
Guar Gum
Carrageenan
Other Types
Application
Dairy and Frozen Products
Bakery
Beverages
Confectionery
Meat and Seafood Products
Oils and Fats
Other Applications
Geography
North America
United States
Canada
Mexico
Rest of North America
Europe
Spain
United Kingdom
Germany
France
Italy
Russia
Rest of Europe
Asia-Pacific
China
Japan
India
Australia
Rest of Asia-Pacific
South America
Brazil
Argentina
Rest of South America
Middle East & Africa
South Africa
United Arab Emirates
Rest of Middle East & Africa

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Key Market Trends

High Demand For Gelatin Gum

Gelatin differs from other types of hydrocolloids, as it is derived from collagen, an animal protein. Collagen is extracted from cows, pigs, or fish, and the properties of gelatin are affected by the source, age, and type of collagen. Gellan gum is an important hydrocolloid in the food industry, and is widely used as a food additive in health supplements, due to its high content of protein and amino acid. The hydrocolloidal nature of gellan gum has numerous applications in confectionery products (for imparting chewiness, texture, and foam stabilization), jelly deserts (for creaminess, fat reduction, and mouthfeel), dairy products (for stabilization and texture), and meat products (for water-binding). Other applications of gellan gum are in fruit toppings for pastry, instant gravy, instant sauces and soups, and edible food films for confectionery products. It is also used as a stabilizer in ice cream, cream cheese, and cottage cheese. 

Food Hydrocolloids Market 1

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North America Is The Largest Market Segment

North America is one of the largest markets for food hydrocolloids, owing to the high demand for the same in oil and fat reduction, due to the food habits and eating practices of the consumers. They 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. Major types of food hydrocolloids in the US food hydrocolloids market are gellan gum, xanthan gum, guar gum, locust bean gum, and pectin, among others. Owing to its high prices, gellan gum has been witnessing a slow growth over the last few years. The growing confectionery market in the United States is driving the market for food hydrocolloids, especially those used in candies, as enhancers and stabilizers. Their function as thickeners in the bakery industry is driving the demand for food hydrocolloids.

Food Hydrocolloids Market 2

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Competitive Landscape

With the presence of several players, the market is highly competitive. However, DowDuPont and Cargill hold significant shares in the market. Strategies of the leading players focus on developing innovative solutions that address the taste, texture, and nutritional profiles of processed foods, in turn, extending the shelf lives of the final consumer products.

soy protein ingredients market

Table of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    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

  5. 5. MARKET SEGMENTATION

    1. 5.1 Type

      1. 5.1.1 Gelatin Gum

      2. 5.1.2 Pectin

      3. 5.1.3 Xanthan Gum

      4. 5.1.4 Guar Gum

      5. 5.1.5 Carrageenan

      6. 5.1.6 Other Types

    2. 5.2 Application

      1. 5.2.1 Dairy and Frozen Products

      2. 5.2.2 Bakery

      3. 5.2.3 Beverages

      4. 5.2.4 Confectionery

      5. 5.2.5 Meat and Seafood Products

      6. 5.2.6 Oils and Fats

      7. 5.2.7 Other Applications

    3. 5.3 Geography

      1. 5.3.1 North America

        1. 5.3.1.1 United States

        2. 5.3.1.2 Canada

        3. 5.3.1.3 Mexico

        4. 5.3.1.4 Rest of North America

      2. 5.3.2 Europe

        1. 5.3.2.1 Spain

        2. 5.3.2.2 United Kingdom

        3. 5.3.2.3 Germany

        4. 5.3.2.4 France

        5. 5.3.2.5 Italy

        6. 5.3.2.6 Russia

        7. 5.3.2.7 Rest of Europe

      3. 5.3.3 Asia-Pacific

        1. 5.3.3.1 China

        2. 5.3.3.2 Japan

        3. 5.3.3.3 India

        4. 5.3.3.4 Australia

        5. 5.3.3.5 Rest of Asia-Pacific

      4. 5.3.4 South America

        1. 5.3.4.1 Brazil

        2. 5.3.4.2 Argentina

        3. 5.3.4.3 Rest of South America

      5. 5.3.5 Middle East & Africa

        1. 5.3.5.1 South Africa

        2. 5.3.5.2 United Arab Emirates

        3. 5.3.5.3 Rest of Middle East & Africa

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Share Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 Cargill Incorporated

      2. 6.4.2 CP Kelco US Inc.

      3. 6.4.3 DuPont

      4. 6.4.4 Koninklijke DSM N.V.

      5. 6.4.5 Archer Daniels Midland Company

      6. 6.4.6 Ashland Global Holdings Inc.

      7. 6.4.7 Behn Meyer Holding AG

      8. 6.4.8 J.F. Hydrocolloids Inc.

      5. *List Not Exhaustive

  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

**Subject to Availability

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Frequently Asked Questions

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

The Food Hydrocolloids Market is growing at a CAGR of 6.5% over the next 5 years.

Asia Pacific is growing at the highest CAGR over 2021- 2026.

North America holds highest share in 2020.

  • Cargill Incorporated
  • CP Kelco US Inc.
  • DuPont
  • Koninklijke DSM N.V.
  • Archer Daniels Midland Company

Are the major companies operating in Food Hydrocolloids Market.

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