Market Trends of Food Hydrocolloids Industry
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.
