The global agar market is expected to witness a CAGR of 5.2% between 2022 and 2032. Agar is formed from polysaccharide agarose, which, in turn, does form supporting structure inside agarophytes’ cell walls. Agarophytes do belong to red algae (Rhodophyta) phylum, gelidiella, gelidium, and gracilaria. All of them are red algae’s genus. The cultivation on commercial scale gives agar.
In general, the western coast of Morocco, the northern coast of Spain, and the southern coast of Portugal are where gelidium seaweed is harvested. While certain gracilaria species favour the warm waters off the coasts of Thailand and Indonesia, others have shown a preference for Chile’s and Canada’s Atlantic coast’s frigid waters. Foods that are halal and kosher are increasingly widely consumed today. Agar is being used increasingly frequently in the bread business due to its higher temperature endurance and amazing effectiveness as a gelling agent in dairy products.
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Either powdered or stripped agar is available. It is increasingly employed as a thickener or stabiliser in icings, pie fillings, and meringues. Buns and cakes are usually pre-packaged in a variety of modern wrapping materials, but especially during warm weather, they frequently end up clinging to them. Agar may help create an icing that is smoother, more stable, and non-stick in certain conditions. The “Gracilaria chilensis” agars are used to make sweets with more sugar, including fruit candies. The good news is that agar has no flavour, so it doesn’t in any way change how food tastes.
The most recent market report from Future Market Insights, “Agar Market,” contains these statistics and future projections. It has analysts and consultants who specialise in that area who can conduct primary, secondary, and tertiary research using a bottom-up approach.
With increasing end-consumer preference for natural ingredients across the food and beverage sector, the global agar market is anticipated to rise significantly in the next years, according to a Future Market Insights analyst.
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Key Takeaways from Agar Market
- Europe, led by Western Europe, holds the largest market share and the scenario is expected to remain unchanged even in the forecast period.
- North America and the Asia-Pacific follow suit.
- LATAM is expected to generate maximum revenue as Chile is a source of gracilaria chilensis (a red seaweed seen in Chile’s southern coast).
Competitive Analysis
The key participants in agar market include Neogen-Food Safety, HISPANAGAR, AGARMEX, S.A., Industrias Roko S.A., PT. Agarindo Bogatama, and likewise. They are into organic as well as inorganic modes of expansion to stay afloat in the agar market.
What does the Report state?
- The research study is based on form (food & beverages (bakery, confectionery, dairy, canned meat/poultry products, beverages, sauces, creams & dressings, and likewise), bacteriological (culture media and microbiology), technical applications (cosmetology and medical applications), and likewise), and by form (powders and splits).
- With growing preference for agar as natural ingredient by the pharmaceuticals and food & beverages vertical, the global agar market is expected to witness an exponentiation in the near future.
By Application
By Form
- Food & Beverages
- Bakery
- Confectionery
- Dairy
- Canned meat/poultry products
- Beverages
- Sauces, creams & dressings
- Dietetic products
- Others
- Bacteriological
- Culture media
- Microbiology
- Technical Applications
- Cosmetology
- Medical applications
- Others
By Form
- Splits
- Powders
Key Regions/Countries Covered
- North America
- Latin America
- Western Europe
- Eastern Europe
- Asia Pacific Excluding Japan (APEJ)
- Middle East & Africa
- Japan
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