Exploring the Gelatin Substitute Revolution: A Deep Dive into Agar Agar, Carrageen, and Pectin as Plant-Based Alternatives

The Gelatin Substitute Market is booming, fueled by rising demand for plant-based and vegetarian alternatives. Health-conscious consumers are driving this growth, seeking ethical and dietary-friendly options. The market’s expansion is set to continue with its diverse and sustainable offerings.

Gelatin substitutes are increasingly becoming a better alternative to gelatin products, which are obtained from animal bones along with hooves, animal skin, tendons, cartilage, and ligaments. As the vegan and vegetarian population is rising across the globe, many brands found gelatin substitutes as better alternatives to include in their products. The global gelatin substitutes market is set to witness growth at a CAGR of 14.4% and top a valuation of US$ 4.0 Billion by 2032.

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Agar agar is the most popular and extensively used gelatin substitute in the food industry. The flavourless gelling component comes in powder, flakes or bar form and is manufactured from boiled and pressed seaweed. When used in any recipe, the product gels without the need for refrigeration and takes about an hour to set.

Another well-known gelatin alternative is carrageen, sometimes referred to as Irish moss and another type of seaweed. Raw forms of this substance can be found in coastal waters close to North America, France, and Ireland. It produces gels and puddings that are softer. However, pectin, which is present in apple cell walls, is essentially a fibre. The product creates a gel-like substance when heated and combined with sugars and acids, creating a

“Increasing demand for vegan packaged food and bakery products, along with ongoing expansion in the food and beverage sector across emerging economies will fuel the growth in the market over the forecast period,” says an FMI analyst.

Key Takeaways:

• Based on product type, sales of agar agar are expected to remain high over the forecast period.
• In terms of applications, demand in the food industry will continue gaining traction.
• The U.S. will continue dominating the North America gelatin susbtitutes market, owing to high demand for vegan alternatives.
• Japan will account for a dominant share in the East Asia gelatin susbtitutes market over the forecast period due to high production and consumption volume of agar agar.
• Demand in the U.K. gelatin substitute market will increase at a considerable pace amid surging adoption of vegan bulking agents in food products.
• Demand for gelatin substitutes grew at 12.7% CAGR between 2017 and 2021.

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Competitive Landscape

Key gelatin substitutes brands are investing in research and development to improve their product portfolios. They are also investing in mergers, acquisitions and collaborations with food and beverage manufacturers to gain a competitive edge in the market.

NOW Foods, Tilley Company, The Agar Company (B&V SRL), AGARMEX, S.A. DE C.V., and Java Biocolloid (Hakiki Group) are expected to be the top players in the global gelatin substitutes market.

Explore More Valuable Insights

Future Market Insights, in its new report, offers an impartial analysis of the global gelatin substitutes market, presenting historical data (2017-2021) and estimation statistics for the forecast period of 2022-2032.

The study offers compelling insights based on product type (agar-agar, carrageen, pectin, corn-starch, xanthan gum, guar gum, arrowroot, instant clear gel, kudzu, and others), packaging type (bag, bottle, box, pouch, and others), flavor (unflavoured and flavoured), product form (capsules, gummies, powders, soft gels, and others), application (food industry, pharmaceutical industry, cosmetics and personal care industry, dietary supplements, microbiology and plant propagation, and others), and sales channel (B2B / HoReCa and B2C), across seven major regions of the world.

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