Market Trends of South Africa Food Hydrocolloids Industry
This section covers the major market trends shaping the South Africa Food Hydrocolloids Market according to our research experts:
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.
