US Food Hydrocolloids Market Size & Share Analysis - Growth Trends & Forecasts (2023 - 2028)

US Food Hydrocolloids Market is segmented by Type (Starch, Gelatin gum, Xanthan gum, Carrageenan and Others), and by Application (Bakery, Dairy & Frozen Desserts, Confectionery, Meat Poultry & Sea Food Products, Beverages, and Others )

US Food Hydrocolloids Market Size

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Study Period: 2018 - 2028
CAGR: 4.9 %
Largest Segment: Starch

Major Players


*Disclaimer: Major Players sorted in no particular order


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US Food Hydrocolloids Market Analysis

US Food Hydrocolloids Market is forecasted to grow at a CAGR of 4.9% during the forecast period. 

  • Consumer preference for natural ingredients and the varied applications of hydrocolloids in the food and beverage industry are some of the reasons for the uptick in demand.
  • The changing consumer demographics in terms of lifestyle changes and growing working population resulting in consumer demand for convenience and processed foods. This is seen as an opportunity for the manufacturers to adopt hydrocolloids in their manufacturing process.
  • The market is largely driven by increased Research & Development and innovations in hydrocolloids.


US Food Hydrocolloids Industry Segmentation

The scope of US Food Hydrocolloids Market is segmented by Type (Starch, Gelatin gum, Xanthan gum, carrageenan and Others), Application (Bakery, Dairy & Frozen Desserts, Confectionery, Meat Poultry & Sea Food Products, Beverages, and Others)

By Type
Gelatin gum
Xanthan gum
By Application
Dairy & Frozen Products
Oils & Fats
Meat Poultry & Sea Food Products

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US Food Hydrocolloids Market Trends

This section covers the major market trends shaping the US Food Hydrocolloids Market according to our research experts:

Xanthan Gum Is the Fastest Growing Segment

Xanthum gum is a hydrocolloid of bacterial origin, obtained from the fermentation of carbohydrates by Xanthomonas Campestris. There is an increase in demand for Xanthan gum as it has emerged as a low price alternative to guar gum in a wide range of food applications. Xanthum gum as an emulsifier found its applications including salad dressings, sauces, non-fat milk, dairy products, baked and frozen foods. The growth of the food & beverage industry is anticipated to augment market growth during the forecast period.

driver 1

Meat Poultry & Sea Food Products Emerges as the Largest Consumer of the Market

Hydrocolloids are specifically used as chopping and brine additives, emulsifiers, color stabilizers, maturing agents, flavor and shelf life improvers in meat, poultry and seafood products. The meat product quality is increased by blends, marinades, and seasonings. Shelf life and safety of products are also increased to provide high quality food products. In the US, hydrocolloid substances are used effectively to enhance quality for all types of meat, poultry, and seafood products. Phosphate-based specialties help to enhance flavor, texture and reduce moisture loss of processed meats.

driver 2

US Food Hydrocolloids Industry Overview

US Food Hydrocolloids Market includes the company profiles of Cargill, Incorporated, CP Kelco, Dupont, Kerry Group, Royal DSM N.V., Hawkins Watts Limited, J.F. Hydrocolloids, Inc., Ashland, Behn Meyer, TIC Gums, Inc, IBERAGAR and Darling Ingredients Inc. Dsm and Haixing strengthened hydrocolloids business in November 2017 with the acquisition of Inner Mongolia Rainbow Biotechnology Co., Ltd. (China). This acquisition was made to expand their global business of sustainable and innovative hydrocolloid solutions applied in food, beverage, and personal care products to provide texture and stability.


US Food Hydrocolloids Market Leaders

  1. Cargill, Incorporated

  2. CP Kelco

  3. Dupont

  4. Kerry Group

  5. Royal DSM N.V.

*Disclaimer: Major Players sorted in no particular order


US Food Hydrocolloids Market Report - Table of Contents


    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study



    1. 3.1 Market Overview


    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


    1. 5.1 By Type

      1. 5.1.1 Starch

      2. 5.1.2 Gelatin gum

      3. 5.1.3 Xanthan gum

      4. 5.1.4 Carrageenan

      5. 5.1.5 Others

    2. 5.2 By Application

      1. 5.2.1 Bakery

      2. 5.2.2 Dairy & Frozen Products

      3. 5.2.3 Oils & Fats

      4. 5.2.4 Confectionary

      5. 5.2.5 Meat Poultry & Sea Food Products

      6. 5.2.6 Beverages

      7. 5.2.7 Others


    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Share Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 Cargill, Incorporated

      2. 6.4.2 CP Kelco

      3. 6.4.3 Dupont

      4. 6.4.4 Kerry Group

      5. 6.4.5 Royal DSM N.V.

      6. 6.4.6 Hawkins Watts Limited

      7. 6.4.7 J.F. Hydrocolloids, Inc.

      8. 6.4.8 TIC Gums, Inc

      9. 6.4.9 Darling Ingredients Inc.

    5. *List Not Exhaustive

**Subject to Availability
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US Food Hydrocolloids Market Research FAQs

The US Food Hydrocolloids Market is studied from 2018 - 2028.

The US Food Hydrocolloids Market is growing at a CAGR of 4.9% over the next 5 years.

The US Food Hydrocolloids Market is valued at Starch in 2028.

Cargill, Incorporated, CP Kelco, Dupont, Kerry Group, Royal DSM N.V. are the major companies operating in US Food Hydrocolloids Market.

US Food Hydrocolloids Industry Report

Statistics for the 2023 US Food Hydrocolloids market share, size and revenue growth rate, created by Mordor Intelligence™ Industry Reports. US Food Hydrocolloids analysis includes a market forecast outlook to 2028 and historical overview. Get a sample of this industry analysis as a free report PDF download.

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