India Food Hydrocolloids Market-Growth, Trends and Forecast (2020 - 2025)

India Food Hydrocolloids Market is segmented By Type (Starch, Gelatin Gum, Xanthan Gum, and Others), By Application (Bakery, Confectionery, Beverages, Dairy, Meat, Poultry and Seafood products, Oils and Fats and Others)

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

7.2 %

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Market Overview

India food hydrocolloids market is projected to grow at a CAGR of 7.2% during the forecast period.

  • The increase in consumer preference for convenience foods indirectly contributes to the rise in demand for hydrocolloids required as stabilizers, binding agents and thickening agents in convenience food products. The processed food market is driven by the greater need for convenience due to the busy lifestyles of consumers. This, in turn, increases the demand for hydrocolloids.
  • The numerous applications of hydrocolloids in food has led to the introduction of new procedures or complex steps in food processing. Food manufacturers are adopting novel food processing methods and are demanding new hydrocolloids that can impart the desired functions.
  • Changing regulations related to environment protection, pricing policy, and infrastructure improvements are the challenges faced by the manufacturers in the hydrocolloids market.

Scope of the report

India Food Hydrocolloids market is segmented by type which includes starch, gelatin gum, xanthan gum and others. Based on Application, the market is segmented into bakery, confectionery, beverages, dairy, meat, poultry and seafood products, oils and fats and others.

Type
Starch
Gelatin Gum
Xanthan Gum
Others
Application
Bakery
Confectionery
Beverages
Dairy
Meat, Poultry and Seafood Products
Oils and Fats
Others

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Rise in Consumption of Processed Food

Rise in Consumption of Processed Food

Increasing population coupled with rising disposable income is anticipated to result in a steady growth in demand for specialty and processed food products Moreover, food additives are becoming a necessary part of food and beverages industry and natural clean label food additives such as hydrocolloids penetration is on the rise. Rising demand for processed food due to the convenience is expected to positively impact the hydrocolloid market in the forthcoming years. The ability of hydrocolloids to reduce the fat content by dispersing water and acting as a fat replacer in food products is expected to propel their demand as consumers are increasingly preferring low-calorie and low-fat food products.

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Increased Utilization in Gluten-Free Products

India has one of the largest populations of celiac disease sufferers in the world, being a major wheat consuming country. This has slowly led to a rise in health-consciousness among the people, which is driving the market for gluten-free processed foods, such as crackers, breads, biscuits, and cookies in the country. Bakers nowadays use xanthan gum, guar gum as a replacement for gluten in gluten-free baked food products. Other than the proven benefits to gluten allergic customer base, it also has benefits for food processors regarding improving processing, reducing cost and providing long-term stability to the food products. Recently, the beneficial properties of hydrocolloids have been gaining significant visibility. Pectin, resistant starches, modified guar and a few other hydrocolloids are all in the process of developing nutritional awareness with consumers.

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Competitive Landscape

Indian food hydrocolloids market is fragmented with the presence of several players and the major players include CP Kelco, Rousselot, Cargill Inc.,  Hawkins Watts, 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.

 

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions & Market Definition

    2. 1.2 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

    1. 3.1 Market Overview

  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 Starch

      2. 5.1.2 Gelatin Gum

      3. 5.1.3 Xanthan Gum

      4. 5.1.4 Others

    2. 5.2 Application

      1. 5.2.1 Bakery

      2. 5.2.2 Confectionery

      3. 5.2.3 Beverages

      4. 5.2.4 Dairy

      5. 5.2.5 Meat, Poultry and Seafood Products

      6. 5.2.6 Oils and Fats

      7. 5.2.7 Others

  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, Inc.

      2. 6.4.2 CP Kelco U.S., Inc

      3. 6.4.3 DuPont

      4. 6.4.4 Koninklijke DSM N.V.

      5. 6.4.5 Hawkins Watts

      6. 6.4.6 Rousselot

      7. 6.4.7 TIC Gums Corporation

      8. 6.4.8 J.F. Hydrocolloids, Inc.

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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