Future Trends in Food Hydrocolloids Market: Projected Expansion at 5.2% CAGR to 2032 | FMI Report

The global food hydrocolloids market is poised for substantial growth, with a projected valuation of USD 8.7 billion in 2022, expected to accelerate at a CAGR of 5.2% and reach USD 14.5 billion by 2032. Food hydrocolloids, accounting for approximately 10% of the global food additives market, are witnessing increased demand attributed to their multi-functionality, rising health consciousness among consumers, and expanding usage in bakery and confectionery items. Key players in the market are prioritizing research and development efforts to innovate new products and cater to the growing demand for processed and convenience foods.

Food Hydrocolloids Market
Food Hydrocolloids Market

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The demand for food hydrocolloids is being driven by several factors, including:

  • Food hydrocolloids offer versatile functionalities and are increasingly preferred by health-conscious consumers seeking natural food additives.
  • The growing demand for bakery and confectionery products is fueling the consumption of food hydrocolloids, which aid in texture improvement, moisture retention, and shelf-life extension.
  • The trend towards clean labeling and natural ingredients is influencing manufacturers to procure food components produced under ideal conditions, thereby boosting the demand for food hydrocolloids.
  • The expansion of the dairy industry, particularly in regions like China, is driving the demand for food hydrocolloids used for thickening and stabilizing dairy products.

Key factors contributing to the growth of the food hydrocolloids market include:

  • Continued investment in research and development activities to develop innovative products and address evolving consumer preferences is driving market growth.
  • Increasing consumer preference for clean-label products and natural ingredients is fueling the demand for food hydrocolloids sourced from natural and sustainable raw materials.
  • The expanding application of food hydrocolloids across various end-use industries, including bakery, confectionery, dairy, and beverages, is driving market expansion.
  • Region-specific factors, such as the burgeoning dairy industry in China and the growing consumption of calorie-dense food products in the USA, are contributing to market growth in respective regions.

Key Takeaways – Food Hydrocolloids Market

  • According to recent studies, natural ingredient goods are projected to gain immense popularity among various manufacturers and end users all over the world. As a result of this trend, a surging number of businesses are concentrating their efforts on obtaining food components and raw materials under ideal circumstances.
  • Attributing to the stringent regulations, they have assisted to decrease the environmental impact of production. Dominant companies in the global food hydrocolloids market are adopting strict procedures and various clean-label trends. This comprises operations including sorting, cleaning, and grading, in which the processing company has strictly followed various extraction standards and hygiene regulations.
  • Food hydrocolloids are excessively utilized in bakeries and confectionaries in order to keep the food fresh even during its frozen condition in order to prevent staling. These chemicals are utilized for storage purposes by increasing water retention capacity and preventing ice crystal formation during frozen storage. Furthermore, the food hydrocolloids have no effect on the flavor or fragrance of the baked or confectionery products, in addition to having a low-fat content.
  • Xanthum gum is known as a bacterial hydrocolloid formed with the fermentation of carbohydrates by the bacterium Xanthomonas Campestris. As a result, the demand for xanthan gum is increasing due to its low-cost alternative to guar gum in a variety of food applications such as salad dressings, non-fat milk, sauces, and others.

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Competitive Landscape – Food Hydrocolloids Market

The global market for food hydrocolloids is consolidated and combined with various prominent global manufacturers present. The products which are popularly surging with clean-label ingredients are responsible for a large increase in global demand. In order to broaden their portfolios and fulfill market demands, various multinational organizations in the industry are focusing on new product launches and strategic expansions.

  • Cargill Incorporated
  • CP Kelo US Inc.
  • Koninklijke DSM N.V.
  • Archer Daniels Midland Company
  • Fuerst Day Lawson
  • Ingredion Incorporated
  • Rico Carrageenan
  • Ashland Inc.
  • Hispanagar, S.A
  • Kerry Group plc

More Insights into the Food Hydrocolloids Market

The Asia Pacific market is expected to dominate the global food hydrocolloids market as it is considered one of the fastest-growing markets with China possessing for lion’s share, according to FMI estimations. China is known as a prominent producer and user of food hydrocolloids, with a diverse range of industries including personal care, food, and beverage, gas, and oil, among others. In addition to that, China is also known as one of the world’s largest producers of seaweed hydrocolloids. Due to its increased usage in the production of dairy-based items such as yogurt, burgeoning demand for food hydrocolloids in the dairy industry is extensively used for thickening and stabilizing will boost the market.

Growth in the U.S. food hydrocolloids market is bolstered by surging demand for chemicals in order to curb the utilization of oil and fat in food products. Food hydrocolloids act as an oil and fat barrier in fried dishes.

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

By Source:

  • Plant
  • Animal
  • Microbial
  • Seaweed
  • Synthetic

By Function:

  • Thickener
  • Stabilizer
  • Coating Material
  • Fat Replacer
  • Gelling Agent

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About the Author

Nikhil Kaitwade

Associate Vice President at Future Market Insights, Inc. has over a decade of experience in market research and business consulting. He has successfully delivered 1500+ client assignments, predominantly in Automotive, Chemicals, Industrial Equipment, Oil & Gas, and Service industries.
His core competency circles around developing research methodology, creating a unique analysis framework, statistical data models for pricing analysis, competition mapping, and market feasibility analysis. His expertise also extends wide and beyond analysis, advising clients on identifying growth potential in established and niche market segments, investment/divestment decisions, and market entry decision-making.
Nikhil holds an MBA degree in Marketing and IT and a Graduate in Mechanical Engineering. Nikhil has authored several publications and quoted in journals like EMS Now, EPR Magazine, and EE Times.

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