The global gelatin substitutes market is set to witness growth at a CAGR of 14.4% and top a valuation of USD 4.0 Billion by 2032. 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.
Agar agar is the most recognized and used substitute to gelatin in food industry. Derived from pressed and cooked seaweed, the flavorless gelling agent is available in powder, flaked, or bars form. When used in any recipe, the product does not require refrigeration to gel and sets in about an hour.
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Another well-known gelatin substitute is carrageen, which is also a seaweed, and known as the Irish moss. This product in its raw form is found in coastal waters near France, Ireland, and North America. The product makes softer puddings and gels. While pectin is basically a fiber, which is found in fruit cell walls. When the product is heated and mixed with sugars and acids, it forms a gel-like substance, forming a thick gelatin substitute.
“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.
Gelatin Substitutes Market by Category
By Product Type:
- Agar-Agar
- Carrageen
- Pectin
- Cornstarch
- Xanthan Gum
- Guar Gum
- Arrowroot
- Instant Clear Gel
- Kudzu
- Others
By Packaging Type:
- Bag
- Bottle
- Box
- Pouch
- Others
By Flavor:
- Unflavoured
- Flavoured
- Apple
- Berry
- Coffee
- Grape
- Raspberry
- Strawberry
- Vanilla
- Watermelon
By Product Form:
- Capsules
- Gummies
- Powders
- Soft gels
- Others
By Application:
- Food Industry
- Baking Products
- Chocolate and Confectionery
- Dairy & Desserts
- Others
- Pharmaceutical Industry
- Cosmetics and Personal Care Industry
- Dietary Supplements
- Microbiology and Plant Propagation
- Others
By Sales Channel:
- B2B / HoReCa
- B2C
- Hypermarkets /Supermarkets
- Convenience Stores
- Mom and Pop Stores
- Discount Stores
- Food Specialty Stores
- Independent Small Groceries
- Online Retail
- Others Retail Formats
By Region:
- North America
- Latin America
- Europe
- East Asia
- South Asia
- Oceania
- Middle East & Africa
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