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The Italy Food Hydrocolloids Market is segmented By Type (Pectin, Xanthan Gum, Carrageenan, and Other Types), By Application (Dairy, Bakery, Confectionery, Beverages, Meat and Seafood Products, Oils and Fats, and Other Applications).
The Italy food hydrocolloids market is projected to grow at a CAGR of 2.71% during the forecast period (2020 - 2025).
The Italy food hydrocolloid market is available as pectin, xanthan gum, carrageenan and other types. By application, the market is segmented into dairy, bakery, confectionery, beverages, meat and seafood products, oils & fats and others.
|Meat and Seafoods|
|Oils and fats|
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The carrageenan sector is witnessing an upsurge in the market owing to its wider application in numerous food and beverage segment. The global, as well as local manufacturers, are extensively investing in product innovations to produce the changing consumer demand for Italian consumers are in favor of innovations in the food sector. Thus, the food-grade carrageenan is also finding its application in various other products. In January 2019, carrageenan found its application in edible films that are used as a replacement of films made of petroleum derivatives, used for packing foods. Thus, a wider application of the hydrocolloid caters to the market studied.
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The consumption of confectionery food has to gain prominence in the Italy hydrocolloids market. Hydrocolloids such as xanthan gum are used in the pastry fillings, as it prevents weeping of the water in the filling, protecting the crispness of the crust. Moreover, confectionery also provides one of the most important markets for a range of hydrocolloids. In Italy, the use of gum arabic in candies is still widespread. Italian confectioners even use the most costly grade of gum arabic, acacia senegal, instead of the less costly grade acacia seyal. Thus, aiding in the application in the confectionery segment.
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With the presence of several players, the market is highly competitive. However, Cargill dominates the share of 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. Other strategies adopted by the players include partnership, expansion and mergers and acquisition to strengthen their position in the market.
1.1 Study Deliverables
1.2 Study Assumptions
1.3 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
5.1.2 Xanthan Gum
5.1.4 Other Types
5.2 By Application
5.2.5 Meat and Seafoods
5.2.6 Oils and fats
6. COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Cargill, Incorporated
6.3.2 Caldic BV
6.3.3 Ashland Global Holdings Inc.
6.3.4 Behn Meyer Group
6.3.5 Ingredion Incorporated
6.3.6 Archer Daniels Midland
6.3.7 Tate & Lyle PLC
6.3.8 Ideal Foods S.p.a
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability