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

Mexico Food HydrocolloidsMarket is segmented by Type (Gelatin Gum, Pectin, Xanthan Gum, Guar Gum, Carrageenan, and Other Types); and by Application (Dairy and Frozen Products, Bakery, Beverages, Confectionery, Meat, and Seafood Products, and Other Applications)

Market Snapshot

Mexico Food Hydrocolloids Market Summary
Study Period: 2016 - 2026
Base Year: 2020
CAGR: 4.5 %

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Market Overview

The Mexico food hydrocolloids market is anticipated to grow at a CAGR of 4.5% during the forecasted period (2020 - 2025).

  • The market is driven by the development and application in the food industry during the last years owing to the numerous interesting applications and characteristics of hydrocolloids. Its demand in the market is attributed to its functionalities as a thickener, stabilizer of emulsions, syneresis inhibitor, film and gel former, water retention and texture properties enhancer, controller of water mobility, and in general to keep and/or improve the food quality. These have eventually resulted in the growth of the market in the food industries in Mexico.
  • Furthermore, the growth of the market is supported by rising research development and innovations in hydrocolloids. Consumer preference for natural ingredients and the varied applications of hydrocolloids in the food and beverage industry are some of the reasons for the uptick in demand.
  • The changing consumer demographics in terms of lifestyle changes and the growing working population resulting in consumer demand for convenience and processed foods are few other factors boosting the market growth.

Scope of the report

The Mexico food hydrocolloids market is segmented by type into gelatin gum, pectin, xanthan gum, and other types; and by application into dairy and frozen products, bakery, beverages, confectionery, meat and seafood products, oils and fats, and other applications.

By Type
Gelatin Gum
Pectin
Xanthan Gum
Other Types
By Application
Dairy
Bakery
Confectionery
Beverage
Meat & Seafood Products
Other Applications

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Key Market Trends

Rising Demand of Xanthan Gum in Food Industries

Xanthum gum has witnessed a significant increase in its demand for the last decade. This demand in the market is attributed to its functionalities such as thickening and stabilizing agents. In addition, it also helps in improving the texture, consistency, flavor, shelf life, and appearance of many foods. Also, being a low price alternative to guar gum, xanthan gum is used in a wide range of food applications. It is majorly used in the gluten-free baking as it provides dough or batters the stickiness that would otherwise be achieved with gluten. Apart from these, it is used as in food products including sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others. The large demand for xanthan gum in various food industries is therefore expected to propel the hydrocolloid market growth in the country.

Mexico Food Hydrocolloids Market1

Acquisitive Demand of Food Hydrocolloids in Beverage Industries

The beverages segment holds a prominent share in the market with a large consumer base in the country. In the beverage industries, xanthan gum has been witnessed to have an increasing demand, attributed to its property of providing texture to beverages. This factor has led to the growth in the demand for xanthan gum in beverage products such as fruit juices. Also, the volume and value imports of fruit juice in Mexico have increased significantly since the last decade according to the UN Comtrade. Therefore, the growing application areas of hydrocolloids majorly helping to control the thickening and gelling properties of aqueous solutions and the natural property of hydrocolloids is boosting its market growth.

Mexico Food Hydrocolloids Market2

Competitive Landscape

The Mexico food hydrocolloids market is fragmented in nature owing to the presence of a large
number of regional and domestic players. Emphasis is given on the merger, expansion, acquisition, and partnership of the companies along with new product development as strategic approaches adopted by the leading companies to boost their brand presence among consumers. Key players dominating the country's market include Cargill Incorporated, ADM, Norevo GmbH, and Silvateam S.p.A. among others.

Table of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables and Study Assumptions

    2. 1.2 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 By Type

      1. 5.1.1 Gelatin Gum

      2. 5.1.2 Pectin

      3. 5.1.3 Xanthan Gum

      4. 5.1.4 Other Types

    2. 5.2 By Application

      1. 5.2.1 Dairy

      2. 5.2.2 Bakery

      3. 5.2.3 Confectionery

      4. 5.2.4 Beverage

      5. 5.2.5 Meat & Seafood Products

      6. 5.2.6 Other Applications

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Cargill, Incorporated

      2. 6.3.2 The Archer Daniels Midland Company

      3. 6.3.3 Norevo GmbH

      4. 6.3.4 Silvateam S.p.A.

      5. 6.3.5 Gelita AG

      6. 6.3.6 Lonza Group Ltd.

      7. 6.3.7 Gelnex Industria e Comercio Ltda

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

**Subject to Availability

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Frequently Asked Questions

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

The Mexico Food Hydrocolloids Market is growing at a CAGR of 4.5% over the next 5 years.

Cargill, Incorporated, Norevo GmbH, Silvateam S.p.A., Gelita AG, The Archer Daniels Midland Company are the major companies operating in Mexico Food Hydrocolloids Market .

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