04-May-2022 | Zion Market Research
The Food Hydrocolloids Market Size was worth around USD 9,928.5 million in 2021 and is estimated to grow to about USD 13,381.3 million by 2028, with a compound annual growth rate (CAGR) of approximately 5.1 percent over the forecast period. The report analyzes the Food Hydrocolloids Market drivers, restraints/challenges, and the effect they have on the demands during the projection period. In addition, the report explores emerging opportunities in the Food Hydrocolloids Market.
Hydrocolloids are important in the food processing sector because they are employed as gelling agents, thickeners, and stabilizers. Food hydrocolloids are in high demand due to their multifunctionality, increased health consciousness, and increased demand for bakery and confectionery items. Food hydrocolloids have seen widespread adoption in the food processing sector, owing to their functional qualities. The use of hydrocolloids has expanded dramatically in response to the rising demand for ready-meal food products, which bodes well for the expansion of the worldwide food hydrocolloids market size in the future years.
Convenience and ready-to-eat food products have grown at varying rates around the world as a result of changing lifestyles and a growing female workforce. Although consumer dynamics are expected to become more complicated and eating habits to diversify further, demand for convenience and ready-to-eat meals is expected to rise. This would result in increased demand for components utilized in such food product processing, boosting demand for food hydrocolloids across all geographies, though slightly greater in developing countries. Moreover, technological advancements and innovative packaging have expanded the market's food options in categories such as frozen, chilled, packaged foods, and so on.
The Food Hydrocolloids Market is segregated based on Type, Application, Source, and Function. Based on Type, the global market is distinguished into Gelatin, Carrageenan, Xanthan Gum, Alginates, Agar, Pectin, Gum Arabic, Locust Bean Gum, and Others.
Based on Application, the global market is distinguished into Bakery and Confectionery, Meat and Poultry Products, Beverages, Dairy Products, Sauces and Dressing, and Others.
Based on Source, the global market is distinguished into Plant, Animal, Microbial, Seaweed, and Synthetic. Based on Function, the global market is distinguished into Thickeners, Stabilizer, Coating Materials, Fat Replacer, and Gelling Agent.
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In the forecast period, North America dominates the food hydrocolloids market. Since American countries consume more bakery, confectionery, and other food goods, food hydrocolloids are used more frequently. The availability of important manufacturers of food hydrocolloids in the United States has also contributed to North America's large market value share in the global food hydrocolloids market. Consumers in developed regions are constantly looking for new and novel food products.
This aspect is expected to increase the usage of food hydrocolloids in food products, assisting in the growth of the food hydrocolloids market. Asia-Pacific is one of the fastest-growing markets for food hydrocolloids, with China and Japan driving demand. China has been one of the biggest manufacturers and consumers of food hydrocolloids in the Asia-Pacific region, owing to the country's diverse end-user sectors, which include food and beverage, personal care, the oil and gas industry, and others. The country is one of the world's largest producers of seaweed hydrocolloids. The dairy application drives the food hydrocolloids market in China. Gellan gum is commonly utilized in the making of yogurt goods in China, such as Yili Ambrosia.
Key players functioning in the Food Hydrocolloids Market include
Browse the full “Food Hydrocolloids Market By Type (Gelatin, Carrageenan, Xanthan Gum, Alginates, Agar, Pectin, Gum Arabic, Locust Bean Gum, and Others). By Application (Bakery and Confectionery, Meat and Poultry Products, Beverages, Dairy Products, Sauces and Dressing, and Others). By Source (Plant, Animal, Microbial, Seaweed, and Synthetic). By Function (Thickener, Stabilizer, Coating Material, Fat Replacer, and Gelling Agent).” Report at https://www.zionmarketresearch.com/report/food-hydrocolloids-market
The Food Hydrocolloids Market is segmented as follows:
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