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North America Food Hydrocolloids Market is segmented by Type (Gellan Gum, Pectin, Xanthan Gum, Guar Gum, Carrageenan, Gelatin, and Others), Application (Dairy & Frozen Products, Bakery, Beverages, Confectionery, Meat & Seafood Products and Other Applications) & Geography.
North America Food Hydrocolloids Market is forecasted to grow at a CAGR of 4.9% during the forecast period of (2020-2025).
The market has been segmented by type, application, and geography. Based on type, the market is further segmented into gellan gum, pectin, xanthan gum, guar gum, carrageenan, gelatin, and other types. Based on application, the market is further segmented into dairy and frozen products, bakery, beverages, confectionery, meat and seafood products, and other applications. By geography, market covers developed countries of the region including the United States, Canada, and Mexico.
|Dairy and Frozen Products|
|Meat and Seafood Products|
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North America is the largest market for gelatin-based hydrocolloids. Gellan gum is an important hydrocolloid in the food industry and is widely used as a food additive in healthy food 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 texturization), and meat products (for water-binding). Owing to the high prices, gellan gum is witnessing a slow growth from the last few years. In the US market, gellan gum is seeing competition from low priced xanthan gum and hence, witnessing slow growth.
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Dairy & frozen products and confectionery are the highest in North America market followed by meat, poultry & seafood products, beverages, and bakery. In the United States, the current trend toward new, low-fat dairy products with lower total solids contents has created a further scope of demand for stabilizers; a combination of hydrocolloids can be more effective, rather than applying a single stabilizer in dairy and frozen products. This led to the development of a large number of blended hydrocolloids formulated for specific dairy products. Beyond white milk and natural cheese, almost all dairy products may benefit from the addition of hydrocolloids. In yogurt, sour cream and other cultured dairy products, hydrocolloids modify texture by emulsifying, thickening and gelling, in addition to controlling syneresis.
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With several players existing in the market, the global market is highly competitive. The leading players of the market are Cargill, CP Kelco U.S., Inc. and Kerry Group. Strategies of leading players focus on developing innovative solutions that address the taste, texture, and nutritional profile of processed foods, in turn, extending the shelf-life of the final consumer product.
1.1 Study Assumptions
1.2 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
5.1.1 Gellan Gum
5.1.4 Xanthan Gum
5.1.5 Guar Gum
5.2 By Application
5.2.1 Dairy and Frozen Products
5.2.5 Meat and Seafood Products
5.2.6 Other Applications
5.3.1 North America
220.127.116.11 United States
18.104.22.168 Rest of North America
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.
6.4.5 Archer Daniels Midland Company
6.4.6 Ashland Global Holdings Inc.
6.4.7 Behn Meyer Holding AG
6.4.8 J.F. Hydrocolloids, Inc.
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability