The Food Hydrocolloids Market is expanding remarkably as customer tastes move towards functional and healthier foods. Natural polymers called hydrocolloids improve the consistency, texture, and general quality of food. They are extensively utilised in a wide range of food items, including dairy, baked goods, candies, and drinks. One major factor pushing producers to investigate novel uses for hydrocolloids is the growing consumer desire for clean-label and plant-based products.
The food hydrocolloids market is expected to develop at a compound annual growth rate (CAGR) of 5.2% and reach a valuation of around US$ 14.5 billion by 2032.
Because of its many uses as thickeners, gelling agents, and stabilising agents, food hydrocolloids are widely employed in the food processing industry. Moreover, the growing demand for ready-to-eat food products has led to a large increase in the use of hydrocolloids. This is anticipated to be positive for the industry’s growth in food hydrocolloids.
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Further, increasing preference for convenience and ready-to-eat food products will propel the demand in the market. Furthermore, technological advancements and advanced packaging solutions have led to extensive food choices such as chilled, frozen and packaged meals.
Key Takeaways from the Market Study
- The global food hydrocolloids market is anticipated to reach a valuation of around US$ 8.7 Bn by 2022
- Based on application, the bakery and confectionery segment is anticipated to account for a significant market share over the forecast period.
- East Asia food hydrocolloids industry is expected to witness a lucrative growth rate of 5.0% during the forecast period.
- Animal source of food hydrocolloids to remain a prominent source in the coming years
- Europe is expected to emerge as a significant market for food hydrocolloids industry in the forecast period
“Food hydrocolloids is extensively being used as a replacement for functional food ingredients and in confectionary food products as emulsifier. This is expected to boost sales notably over the forecast period,” says a Future Market Insights analyst.
Competitive Landscape
Prominent food hydrocolloid players are broadening their footprint by launching new products and forging strategic partnerships by investing heavily in market expansion and increasing production capabilities.
Cargill, Incorporated announced the launch of its new, state-of-the-art pectin production facility in Bebedouro, Brazil, in September 2021. The plant, which cost US$ 150 million to build, boosts the company’s ability to fulfill expanding global demand for the texturizing ingredient. It will manufacture Cargill, Incorporated’s HM pectins in their entirety, considerably increasing the company’s pectin production and expanding supply in Latin America and Europe
W Hydrocolloids, a global supplier of carrageenan, launched two new products in July 2021 by the name Ricogel 88150 and Ricogel 84668 for application in yogurts, marmalade and plant-based burgers respectively
Explore More Valuable Insights
Future Market Insights, in its new report, offers an impartial analysis of the global food hydrocolloids industry, presenting historical data (2017-2021) and estimation statistics for the forecast period of 2022-2032.
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Food Hydrocolloids Market by Category
By Type:
- Gelatin
- Carrageenan
- Xanthan Gum
- Alginates
- Agar
- Pectin
- Gum Arabic
- Locust Bean Gum
- Other Types
By Application:
- Bakery and Confectionery
- Meat and Poultry Products
- Beverages
- Dairy Products
- Sauces and Dressing
- Other Applications
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