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Japan 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).
Japan Food Hydrocolloids Market is forecasted to grow at a CAGR of 4.9% during the forecast period of (2020-2025).
Japan food hydrocolloids market is segmented by type and application. 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.
|Dairy and Frozen Products|
|Meat and Seafood Products|
|Oils and Fats|
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Japan market for Hydrocolloids is increasing due to increasing demand for convenience foods, particularly confectioneries. About 50% of Japanese consumers choose sugar or chocolate confectionery foods as a snack for an afternoon refreshment between lunch and dinner. Products that offers good taste along with health advantage are preferred on a major scale. Items that provide advantage, such as white teeth, fresh breath, etc. are more favored by young adults
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The demand for natural hydrocolloids market is largely driven by the rising number of health-conscious consumers in the country. The consumer preference for naturally derived products has made the food industry to look at hydrocolloids as thickeners, gelling agents, texturizer and stabilizer in food processing, to improve the shelf life of food products and preserve the product during heating. The increased consumption of confectionery products across the world is another reason driving the demand for hydrocolloids, as these natural products give the consumer the desired taste and texture while at the same time addressing the concerns of calorie-conscious consumers.
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The key strategies being used by the market players are that of focusing on expansion of new facilities and launching new products & Services. Some of the major key players are Cargill Incorporated, CP Kelco U.S., Inc, DuPont, Koninklijke DSM N.V., Ashland, Behn Meyer, Darling Ingredients Inc among others.
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
3.1 Market Overview
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Force 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
5.1.4 Guar Gum
5.1.6 Other Types
5.2 By Application
5.2.1 Dairy and Frozen Products
5.2.5 Meat and Seafood Products
5.2.6 Oils and Fats
5.2.7 Other Applications
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.2 CP Kelco U.S., Inc
6.4.4 Koninklijke DSM N.V.
6.4.6 Behn Meyer
6.4.7 Darling Ingredients Inc
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability