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Spain Food Hydrocolloids Market is segmented by Type (Starch, Gelatin gum, Xanthan gum, Pectin, and Others), and by Application (Bakery, Dairy, Confectionery, Meat Poultry & Sea Food Products, Beverages, Oils & Fats, and Others).
2016 - 2026
The Spain food hydrocolloids market is forecasted to grow at a CAGR of 2.5% during the forecast period 2020 - 2025.
The Spain food hydrocolloids market is segmented by type and application. Based on type, the market has been further segmented into starch, gelatin gum, pectin, xanthan 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.
|Meat & Seafood Products|
|Oils and Fats|
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Gelatin differs from other types of hydrocolloids, as it is derived from collagen, an animal protein. Collagen is extracted from cows, pigs, or fish, and the properties of gelatin are affected by the source, age, and type of collagen. Gellan gum is an important hydrocolloid in the food industry and is widely used as a food additive in health supplements, 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 texture), and meat products (for water-binding). Other applications of gellan gum are in fruit toppings for pastry, instant gravy, instant sauces and soups, and edible food films for confectionery products. It is also used as a stabilizer in ice cream, cream cheese, and cottage cheese.
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The use of food hydrocolloids in the confectionery industries has been increasing in the past few years. In the confectionery industry, hydrocolloids are of increasing importance as dough and batter making improvers. They are widely used in confectionery 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 confectionery industries.
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The Spain food hydrocolloids market is consolidated in nature owing to the presence of fewer 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, Brenntag AG, Norkem Group, and Hispanagar, among others.
1.1 Study Deliverables & 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
5.1.2 Gelatin Gum
5.1.4 Xanthan Gum
5.2 By Application
5.2.5 Meat & Seafood Products
5.2.6 Oils and Fats
5.2.7 Other Applications
6. COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Cargill, Incorporated
6.3.2 Tate & Lyle PLC
6.3.3 Brenntag AG
6.3.4 Norkem Group
6.3.5 Hispanagar S A
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability