法国食品亲水胶体市场 - 增长、趋势、COVID-19 影响和预测(2022 - 2027 年)

法国食品亲水胶体市场按类型(明胶、果胶、黄原胶和其他类型)、应用(乳制品和冷冻产品、面包、饮料、糖果、肉类和海鲜产品、油脂和其他应用)进行细分。

市场快照

France Food Hydrocolloids Market Summary
Study Period: 2016 - 2026
Base Year: 2021
CAGR: 2.23 %

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市场概况

法国食品亲水胶体市场预计在 2020 年至 2025 年的预测期内复合年增长率为 2.23%。

  • 法国食品亲水胶体市场 主要受到水胶体研发和创新的推动。消费者对天然成分的偏好以及水胶体在食品和饮料行业的各种应用是推动食品水胶体需求的一些因素。
  • 生活方式的改变和不断增长的工作人口导致消费者对方便食品和加工食品的需求不断变化。这被视为制造商在其制造过程中采用水胶体的机会。

Scope of the report

France Food HydrocolloidsMarket is segmented by type and application. On the basis of type, the market is segmented into Gelatin Gum, Pectin, Xanthan Gum, and Other Types. On the basis of application, the market is segmented into Dairy and Frozen Products, Bakery, Beverages, Confectionery, 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
Beverages
Confectionery
Meat and Seafood Products
Oils and Fats
Other Applications

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主要市场趋势

糖果在所研究的市场中占有显着份额

糖果为一系列亲水胶体提供了最重要的市场之一。功能要求范围从简单的凝胶或涂层到最复杂的特性,从生产到最终消费的许多因素都经过仔细平衡。亲水胶体可以为糕点或蛋挞提供光亮的饰面,在糖果表面保持涂层的胶水,或消费者看重的“入口即化”质地。以更复杂的方式,水胶体在风味释放曲线和甜味影响中起着关键作用。一些水胶体的生理益处也正在通过糖果得到识别和传递。水胶体的这些应用保证了市场的持续增长。

france-food-hydrocolloids-market-industry

对天然食品添加剂的需求不断增长

法国、德国等欧洲国家正在见证生活方式和饮食习惯变化的趋势。与肥胖相关的健康风险和高昂的医疗保健成本促使消费者寻找更健康的选择,例如低脂肪和低热量的产品。由于食品亲水胶体主要来源于植物,因此消费者认为亲水胶体是其他食品添加剂中更清洁、更天然的选择。消费者对天然衍生产品的偏好使食品工业将水胶体视为食品加工中的增稠剂、胶凝剂、组织化剂和稳定剂,以提高食品的保质期并在加热过程中保存产品。糖果产品消费量的增加是推动水胶体需求的另一个原因,

france-food-hydrocolloids-market-industry

竞争格局

法国食品亲水胶体市场竞争激烈,有几个参与者,主要参与者包括 CP Kelco、Rousselot、Cargill Inc.、杜邦、Ingredion Incorporated 和 Koninklijke DSM NV 这些市场参与者使用的关键策略是专注于扩建新设施并推出新产品和服务。

Table of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables and Study Assumptions

    2. 1.2 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    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

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Type

      1. 5.1.1 Gelatin Gum

      2. 5.1.2 Pectin

      3. 5.1.3 Xanthan Gum

      4. 5.1.4 Other Types

    2. 5.2 By Application

      1. 5.2.1 Dairy and Frozen Products

      2. 5.2.2 Bakery

      3. 5.2.3 Beverages

      4. 5.2.4 Confectionery

      5. 5.2.5 Meat and Seafood Products

      6. 5.2.6 Oils and Fats

      7. 5.2.7 Other Applications

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Cargill, Inc.

      2. 6.3.2 CP Kelco U.S., Inc

      3. 6.3.3 Koninklijke DSM N.V.

      4. 6.3.4 Rousselot

      5. 6.3.5 Ingredion Incorporated

      6. 6.3.6 Darling Ingredients Inc.

      7. 6.3.7 Ashland

    4. *List Not Exhaustive
  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

**Subject to Availability

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Frequently Asked Questions

The France Food Hydrocolloids Market market is studied from 2016 - 2026.

The France Food Hydrocolloids Market is growing at a CAGR of 2.23% over the next 5 years.

Cargill, Inc., CP Kelco U.S., Inc, Koninklijke DSM N.V., Ingredion Incorporated are the major companies operating in France Food Hydrocolloids Market .

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