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

The Russia Food Hydrocolloids Market is segmented by Type (Gelatin Gum, Pectin, Xanthan Gum, Guar Gum, and Other Types), Application (Dairy and Frozen Products, Bakery, Beverages, Confectionery, Meat and Seafood Products, Oils and Fats, and Other Applications).

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

1.2 %

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Market Overview

The Russian food hydrocolloids market is projected to register a CAGR of 1.2% during the forecast period (2020 - 2025).

  • The market is driven by the development and application in the food industry during the past years, owing to the numerous interesting applications and characteristics of these polymers. Hydrocolloids have been employed for various purposes, such as thickeners, stabilizers of emulsions, syneresis inhibitors, film and gel formers, water retention and texture properties enhancers, controllers 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 of Russia.
  • In addition to that, the Russians’ preference for natural ingredients and numerous applications of hydrocolloids in the food and beverage industry are some of the other reasons that are contributing to the increasing demand for hydrocolloids.

Scope of the Report

The Russian 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,  and other types, while based on application, it has been segmented into dairy, bakery, beverages, confectionery, meat, and seafood products, oils and fats, and other applications.

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

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Key Market Trends

Increasing Demand for Pectin in the Russian Market

Pectin is recorded to have a significant growth in recent years, owing to its versatile functional properties, due to which it can be used as a gelling and thickening agent and stabilizer. Other major advantages of adding pectin in food and beverage products are that it reduces cooking time, improves texture and color, and increases the shelf life. It is extensively used in the production of fruit-based products, such as marmalades, fruit-based yogurts and desserts, and bakery products. It is also used in confectionery, such as jam and jellies, to give them a gel structure. Furthermore, along with its immense use in the food and beverage sector, it also finds application in the pharmaceuticals industry for wound healing preparations and specialty medical adhesives. Moreover, pectin is a vital ingredient for industrial use. Industrial pectin products are extracted from natural plant-based raw materials at low pH using the addition of mineral acid to create controlled acidity.

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Acquisitive Demand of Food Hydrocolloids in Bakery Industries

The use of food hydrocolloids in the bakery industries has been increasing in the past few years. In the bakery industry, hydrocolloids are of increasing importance as breadmaking improvers. They are widely used in baked goods to enhance dough handling properties, overall quality of fresh products, and to extend shelf-life of stored goods. In addition, some studies have reported the use of hydrocolloids as fat and gluten substitutes in the formulation of gluten-free bread and as therapeutic fiber sources. These developments have further resulted in the growth in the use of the food hydrocolloids in bakery industries.

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Competitive Landscape

The Russian 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, Tate & Lyle PLC, CP Kelco Inc., and Brenntag, among others.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 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 Guar Gum

      5. 5.1.5 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 Oils and Fats

      7. 5.2.7 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 Tate & Lyle PLC

      3. 6.3.3 CP Kelco, Inc.

      4. 6.3.4 Brenntag

      5. 6.3.5 Soyuzopttorg Group

      6. 6.3.6 Barentz

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

** Subject to Availability

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