Food Hydrocolloids Market Size
| Study Period | 2019 - 2029 |
| Base Year For Estimation | 2023 |
| CAGR | 6.50 % |
| Fastest Growing Market | Asia Pacific |
| Largest Market | North America |
| Market Concentration | High |
Major Players
*Disclaimer: Major Players sorted in no particular order |
Food Hydrocolloids Market Analysis
The global food hydrocolloids market is estimated to register a CAGR of 6.5% during the forecast period, (2021-2026).
The market was affected marginally by COVID-19. Considering the pandemic scenario, it negatively impacted the demand for various hydrocolloids from the respective food and drink sector, which witnessed the downfall. Moreover, the pandemic had caused a drop in the overall demand for on-the-go foods and beverages, for the short term. For instance, in the Europe Union (EU-27), according to FoodDrinkEurope, in Q2 2020, the region's food and drink industry production decreased by 9.6% compared to the previous quarter and decreased by 9.1% Y-o-Y compared to Q2 2019.
However, increasing consumer preference for online purchasing for various foods and beverages containing hydrocolloids, during the pandemic, is likely to enhance the demand for market studied.
Increasing demand for processed and convenience food products is likely to act as opportunities for the studied market during the forecast period. Moroever, over the short term, growing demand in the food and beverage industry and increased R&D and innovations in hydrocolloids are expected to drive the market's growth.
On the flipside, adherence to international quality standards and regulations and unfavorable conditions arising due to the COVID-19 pandemic are likely to hinder the growth of hydrocolloids market.
Food Hydrocolloids Market Trends
This section covers the major market trends shaping the Food Hydrocolloids Market according to our research experts:
Increasing Demand from Bakery and Confectionery Segment
Bakery and confectionery use hydrocolloids to retard staling and improve the freshness of the food even after freezing. The structural changes in wheat help store the bread by increasing water retention capacity and preventing the formation of ice crystals during frozen storage. These products do not harm the flavour and aroma of the baked and confectionery products and provide the advantage of low-fat content.
An increase in the global population and the rise in demand for convenience food products, such as pasta, drinks, cakes, bread, gravies, and pastry, are driving the market's growth. Consumer demand for indulgence, convenience, and authenticity is driving significant growth in the bakery market. As a result, manufacturers are innovating to deliver more diverse and enticing products with various ingredients to meet consumer expectations, which is further increasing the application of food hydrocolloids.
Increasing Application of Food Hydrocolloids in Asia-Pacific
Asia-Pacific represents one of the fastest markets for food hydrocolloids, with its key demand coming from China and Japan. In Asia-Pacific, China has been one of the major manufacturers and consumers of food hydrocolloids in the region as the country has vast end-user industries such as food and beverage, personal care, oil and gas industry, and others. The country is one of the largest manufacturers of seaweeds hydrocolloids in the world.
In China, the market for food hydrocolloids is majorly driven by dairy application. Gellan gum is widely used in the country for the production of yogurt products, such as Ambrosia from Yili. The booming dairy sector fuels the demand for food-based hydrocolloids used for thickening and stabilizing purposes in the country and also the other countries of the world.
Furthermore, Japan market for Hydrocolloids is majorly driven from the increasing demand for convenience foods, particularly confectioneries.
Food Hydrocolloids Industry Overview
With the presence of several players, the food hydrocolloids market is highly competitive. However, DowDuPont and Cargill hold significant shares in the market. Strategies of the leading players focus on developing innovative solutions that address the taste, texture, and nutritional profiles of processed foods, in turn, extending the shelf lives of the final consumer products. Some of the top players, which are operating in the market studied include DuPont, Cargill, Incorporated, ADM, and Koninklijke DSM N.V..
Food Hydrocolloids Market Leaders
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Cargill Incorporated
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CP Kelco US Inc.
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DuPont
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Koninklijke DSM N.V.
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Archer Daniels Midland Company
*Disclaimer: Major Players sorted in no particular order
Food Hydrocolloids Market News
- In November 2021, Ingredion has added a range of single hydrocolloids to its extensive food and beverage portfolio. The new products offered are Pre-Hydrated Gum Arabic Spray Dry Powder, TIC Gum Arabic FT Powder, Ticalose CMC 400 Granular Powder, TIC Tara Gum 100, and Ticaxan Xanthan EC.
- In December 2020, CP Kelco launched GENU Pectin YM-FP-2100, a clean-label-friendly ingredient that provides a medium-to-high viscosity in the fruited drinking yogurt and with ease of pumpability at the fruit preparation stage.
- In May 2019, Cargill invested USD 150 million in the construction of pectin plant in Bebedouro, Brazil. It will produce HM pectin, derived from citrus fruits, to help meet the increasing global demand for label-friendly pectins for fruit preparations, dairy, confectionery, and bakery food applications.
Food Hydrocolloids Market Report - Table of Contents
1. INTRODUCTION
1.1 Study Assumptions and Market Definition
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 Type
5.1.1 Gelatin Gum
5.1.2 Pectin
5.1.3 Xanthan Gum
5.1.4 Guar Gum
5.1.5 Carrageenan
5.1.6 Other Types
5.2 Application
5.2.1 Dairy and Frozen Products
5.2.2 Bakery
5.2.3 Beverages
5.2.4 Confectionery
5.2.5 Meat and Seafood Products
5.2.6 Oils and Fats
5.2.7 Other Applications
5.3 Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexico
5.3.1.4 Rest of North America
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 United Kingdom
5.3.2.3 Germany
5.3.2.4 France
5.3.2.5 Italy
5.3.2.6 Russia
5.3.2.7 Rest of Europe
5.3.3 Asia-Pacific
5.3.3.1 China
5.3.3.2 Japan
5.3.3.3 India
5.3.3.4 Australia
5.3.3.5 Rest of Asia-Pacific
5.3.4 South America
5.3.4.1 Brazil
5.3.4.2 Argentina
5.3.4.3 Rest of South America
5.3.5 Middle East & Africa
5.3.5.1 South Africa
5.3.5.2 United Arab Emirates
5.3.5.3 Rest of Middle East & Africa
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.2 CP Kelco US Inc.
6.4.3 DuPont
6.4.4 Koninklijke DSM N.V.
6.4.5 Archer Daniels Midland Company
6.4.6 Ashland Global Holdings Inc.
6.4.7 Behn Meyer Holding AG
6.4.8 J.F. Hydrocolloids Inc.
6.4.9 Hebei Xinhe Biochemical Co . ,Ltd
6.4.10 Lucid Colloids Ltd.
- *List Not Exhaustive
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
8. IMPACT OF COVID-19 ON THE MARKET
Food Hydrocolloids Industry Segmentation
Hydrocolloids are a class of food ingredients that are widely used in the development of food structures. In other words, hydrocolloids are most simply water-soluble polymers that contribute viscosity and gelation in solution. The global food hydrocolloids market is segmented by type, application, and geography. Based on type, the market has been further segmented into gelatin gum, pectin, xanthan gum, guar gum, carrageenan, and other types, while based on application, it has been segmented into dairy and frozen products, bakery, beverages, confectionery, meat and seafood products, oils and fats, and other applications. By geography, the market is segmented into North America, Europe, Asia-Pacific, South America, Middle East and Africa. For each segment, the market sizing and forecasts have been done on the basis of revenue (USD million).
| Type | |
| Gelatin Gum | |
| Pectin | |
| Xanthan Gum | |
| Guar Gum | |
| Carrageenan | |
| Other Types |
| Application | |
| Dairy and Frozen Products | |
| Bakery | |
| Beverages | |
| Confectionery | |
| Meat and Seafood Products | |
| Oils and Fats | |
| Other Applications |
| Geography | |||||||||
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Food Hydrocolloids Market Research FAQs
What is the current Food Hydrocolloids Market size?
The Food Hydrocolloids Market is projected to register a CAGR of 6.5% during the forecast period (2024-2029)
Who are the key players in Food Hydrocolloids Market?
Cargill Incorporated, CP Kelco US Inc., DuPont, Koninklijke DSM N.V. and Archer Daniels Midland Company are the major companies operating in the Food Hydrocolloids Market.
Which is the fastest growing region in Food Hydrocolloids Market?
Asia Pacific is estimated to grow at the highest CAGR over the forecast period (2024-2029).
Which region has the biggest share in Food Hydrocolloids Market?
In 2024, the North America accounts for the largest market share in Food Hydrocolloids Market.
What years does this Food Hydrocolloids Market cover?
The report covers the Food Hydrocolloids Market historical market size for years: 2019, 2020, 2021, 2022 and 2023. The report also forecasts the Food Hydrocolloids Market size for years: 2024, 2025, 2026, 2027, 2028 and 2029.
Food Hydrocolloids Industry Report
Statistics for the 2024 Food Hydrocolloids market share, size and revenue growth rate, created by Mordor Intelligenceā¢ Industry Reports. Food Hydrocolloids analysis includes a market forecast outlook 2029 and historical overview. Get a sample of this industry analysis as a free report PDF download.
Food Hydrocolloids Market Report Snapshots
