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The South Africa Food Hydrocolloids Market is segmented by Type (Gelatin Gum, Pectin, Xanthan Gum, and Other Types) and Application (Dairy and Frozen Products, Bakery and Confectionery, Beverages, Meat and Seafood Products, Oils and Fats, and Other Applications).
The South African food hydrocolloids market is expected to grow at a CAGR of 3.8% during the forecast period (2020 - 2025).
The growing food industry, along with the overall food retail sector, has a major role to play in the growth of the thickeners segment for hydrocolloids. Apart from this, the changing consumer preference favoring the dense ready-to-eat products is another key factor driving the overall growth of the segment.
Product innovation in hydrocolloids is majorly focused in the bakery and confectionery segment of the country, owing to increasing per capita consumption. Although gelatin is widely used, consumers demanding for vegan and kosher labels are enabling the companies to look at naturally derived raw materials to meet their demand.
The South African food hydrocolloids market is segmented by type and application. Based on type, the market has been further segmented into gelatin gum, pectin, xanthan gum, and other types. Whereas based on application, the market has been segmented into dairy and frozen products, bakery and confectionery, beverages, meat and seafood products, oils and fats, and other applications.
|Dairy and Frozen Products|
|Bakery and Confectionery|
|Meat and Seafood Products|
|Oils and Fats|
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The market is highly competitive, due to the presence of several players. Moreover, companies, like DuPont de Nemours Inc. and Cargill Incorporated, hold significant shares in 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.
1.1 Study Assumptions and Market Definition
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 Industry Attractiveness - 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 Gelatin Gum
5.1.3 Xanthan Gum
5.1.4 Other Types
5.2 By Application
5.2.1 Dairy and Frozen Products
5.2.2 Bakery and Confectionery
5.2.4 Meat and Seafood Products
5.2.5 Oils and Fats
5.2.6 Other Applications
6. COMPETITIVE LANDSCAPE
6.1 Market Position Analysis
6.2 Most Adopted Strategies
6.3 Company Profiles
6.3.1 Cargill Incorporated
6.3.2 Kerry Group PLC
6.3.3 CP Kelco
6.3.4 Tranarc Holdings (Pty) Ltd
6.3.5 Ingredion Incorporated
6.3.6 Koninklijke DSM NV
6.3.7 Palani Group
7. MARKET OPPORTUNITIES AND FUTURE TRENDS