Global Xanthan Gum Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Market Overview

The Global xanthan gum market is growing at a CAGR of 5.2% during the forecast period (2019-2024).

• The market growth is attributed to the wide range of functions it offers including thickeners, stabilizers, fat replacers, coating material, gelling agent, fertilizer, detergent, adhesives and sealants and others that can be used in food, beverage, pharmaceutical, and personal care products. Also, technological advancements of enhanced oil recovery (EORs) and hydraulic fracturing has resulted in increased availability of shale gas and tight oil which ensures the growth of the xanthan gum market. In addition, favorable regulatory guidelines are fueling the market. For instance, the U.S. FDA recognized the use of xanthan gum for direct human consumption as safe under the CFR (Code of Federal Regulations) 21, allowing use in food & beverage and pharmaceutical products.
• However, the health hazards that arise from its consumption such as swelling of the intestine, slow absorption of sugar is restraining the market. Also, the availability of substitute products such as guar gum and cassia gum is a major challenge for the xanthan gum market.

Scope of the Report

Global xanthan gum market has been segmented by types into synthetic and natural and by form into liquid and dry. By application, the market is segmented into food & beverage, pharmaceuticals, personal care, oil & gas, and others. Food & Beverages segment is further bifurcated into bakery & confectionery, meat industry, sauces and dressings, beverages, and others. Geography segmentation includes North America, Europe, Asia-Pacific, South America and the Middle East and Africa).

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Key Market Trends

Increased consumption of gluten-free products

Xanthan gum is a common food additive that is used as a substitute for gluten, which is the protein that gives wheat flour its structure and is generally used with non-gluten containing flour to make gluten-free products having good structure and texture. This demand is due to the growing awareness of the health issues resulted from gluten consumption such as celiac disease and the regulatory guidelines from the FDA and USDA to limit the content of gluten in food products. A survey was carried out by the Mayo Clinic which showed the three groups of people opting for a gluten-free diet. First is the one with diagnosed celiac disease, second with undiagnosed celiac disease and the third group consists of the people without celiac disease and is avoiding gluten.

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