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South Africa Food Hydrocolloids Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)
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).
- ABOUT THIS REPORT
- Market Snapshot
- Market Overview
- Scope of the report
- Key Market Trends
- Competitive Landscape
- Major Players
- TABLE OF CONTENTS
Market Snapshot
Study Period:
2016 - 2026
Base Year:
2020
CAGR:
3.8 %
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Market Overview
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.
Scope of the report
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.
| By Type | |
| Gelatin Gum | |
| Pectin | |
| Xanthan Gum | |
| Other Types |
| By Application | |
| Dairy and Frozen Products | |
| Bakery and Confectionery | |
| Beverages | |
| Meat and Seafood Products | |
| Oils and Fats | |
| Other Applications |
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Key Market Trends
Wide Application due to Varied Functionality
- Sauces are prepared with hot process, and using the right hydrocolloid is a key factor in the South African food processing industry. In the beverage applications gum, Arabic gum is used for emulsification purposes in flavored beverages.
- Xanthan, guar, and locust bean gums provide the desired viscosity in bread and cake mixes and minimize the formation of lumps. Owing to the African consumer's demand for confectionery and bakery products, these functionalities prove to be a major advantage for the food manufacturers.
- Thus, the country's increasing food retail sales are strongly driving the market for hydrocolloids. Apart from the food applications, hydrocolloids find use in pharmaceutical, personal care (moisturizer creams), and in shale oil hydraulic fracturing process.
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The Application of Xanthan Gum is Increasing at a Faster Pace
- Increasing the use of xanthan gum as an emulsifier across a wide array of applications, including salad dressings, sauces, non-fat milk, dairy products, and baked and frozen foods, coupled with the growth of the food and beverage industry, is anticipated to augment the market growth.
- Xanthan gum has emerged as a low price alternative to guar gum in a wide range of food applications, resulting in high demand for the former. Health concerns and higher costs have restricted the candy companies from the use of Gelatin, which has significantly increased the application of xanthan gum across the confectionery segment.
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Competitive Landscape
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.
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Table Of Contents
1. INTRODUCTION
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
5.1.2 Pectin
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
5.2.3 Beverages
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
*List Not Exhaustive
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