The global food hydrocolloids market was valued at $4,439.0 million in 2022, and is projected to reach $7,805.9 million by 2032, registering a CAGR of 5.9% from 2023 to 2032.
The term "food hydrocolloids” represent a category of water-soluble, high-molecular-weight substances sourced from diverse origins including both plant and animal derivatives. These compounds find extensive and versatile utility within the food and beverage sector due to their capacity to augment the texture, stability, and taste profiles of culinary offerings. Furthermore, they are a frequent inclusion in food product formulations aimed at mitigating fat and calorie levels, rendering them a convenient and health-conscious choice for discerning consumers..
The global food hydrocolloids market is analyzed based on type, source, application, and region. By type, the market is divided into gum Arabic, carboxymethyl cellulose, xanthan gum, carrageenan, pectin, and others. As per source, the market is divided into plant, animal, and microbial. Depending on application, it is classified into bakery, confectionery, sauces, dressings, marinades and gravies, beverages, dairy and frozen desserts, & convenience and processed foods. Region wise, the market is analyzed across North America (the U.S., Canada, and Mexico), Europe (Germany, Spain, the UK, Russia, France, and the rest of Europe), Asia-Pacific (China, India, Japan, Australia, South Korea, and the rest of Asia-Pacific), and LAMEA (Brazil, Turkey, South Africa, and the rest of LAMEA).
The impact of the COVID-19 outbreak had a moderate effect on the growth of the global food hydrocolloids market. The restrictions and lockdown resulted in the halting of manufacturing plants of different food products and breakdown of supply chain due to extended lockdowns, which gradually impacted the overall growth of the food hydrocolloids market. However, a recovery of the food hydrocolloids market is expected in the near future owing to the rise in demand for convenience and processed food on a global scale.
The upsurge in demand for processed foods is a major driving factor for the significant growth of food hydrocolloids within the food products. Food hydrocolloids are gaining prominence in food application as it helps to optimize the texture, stability, and flavor of processed food products. As consumers increasingly prioritize healthier dietary choices, food hydrocolloids serve as a pivotal tool for the food and beverage industry, which allows for the reduction of fat and calorie content in processed foods while preserving the original taste of the food product. In addition, food manufacturers have started emphasizing on the clean label trend by utilization of natural sources of hydrocolloids, as it aligns the products with consumer preferences for clean label products. The versatility of these ingredients helps to enhance the product quality and enables cost-effective formulation.
Moreover, as populations migrate to urban centers characterized by busy routines, access to fresh ingredients and traditional cooking methods becomes limited, which rises the demand for processed food. The increased reliance on processed food has led to increase in utilization of food hydrocolloids in processed food and beverages within the market. Furthermore, advancements in food processing technology along with the use of high-quality food hydrocolloids have led to manufacture of food products with enhanced taste profiles and improved health benefits. The use of food hydrocolloids includes incorporation of adequate dietary fibers into food products that cater to potential nutritional requirements of an individual. Thus, all the above factors contribute to increased usage and application of food hydrocolloids in a variety of packaged food and beverage products.
The instability within raw material prices presents an unavoidable challenge to hydrocolloid manufacturers aiming to maintain consistent prices for their products on the global market. This unpredictability introduces complexity in establishment of present contracts for both consumers and business firms, which are heavily reliant on specific raw material suppliers for sourcing food hydrocolloids. Such dependence on suppliers may result in supply disruptions due to escalation of raw material costs. In addition, rapid fluctuations in these costs have the capacity to hinder the advancement of new hydrocolloid-based product developments. As a result, this obstacle may hamper the growth potential of the food hydrocolloids market. The fluctuations in raw material costs carry the potential to contribute to rise in prices for final products that incorporate hydrocolloids as essential constituents in their production processes. This, in turn, could impact consumer buying behavior, especially in markets with price-sensitive customers. The inherent variabilities in raw material prices also possess the capability to have significant changes in supply chain planning and inventory management procedures, which may hamper the smooth growth of food hydrocolloids market.
In addition, hydrocolloids have found application within the booming domain of 3D food printing, as it enables personalized food design and small-scale production. The success of 3D food printing depends on a comprehensive grasp of food matrix properties, which includes consistency, viscosity, and solidification characteristics. Furthermore, many research works highlights that the suitability of soy protein isolate for 3D printing might be used for enhancement through the incorporation of food hydrocolloids such as sodium alginate and the manipulation of gelatin concentrations.
The major players operating in the global events industry market are CP Kelco U.S., Inc., Cargill, Incorporated, Ingredion Incorporated, Tate & Lyle PLC, Kerry Group plc, Jungbunzlauer Suisse AG, Deosen Biochemical (Ordos) Ltd., Ashland, Koninklijke DSM N.V., and International Flavors & Fragrances Inc.
The term "food hydrocolloids” represent a category of water-soluble, high-molecular-weight substances sourced from diverse origins including both plant and animal derivatives. These compounds find extensive and versatile utility within the food and beverage sector due to their capacity to augment the texture, stability, and taste profiles of culinary offerings. Furthermore, they are a frequent inclusion in food product formulations aimed at mitigating fat and calorie levels, rendering them a convenient and health-conscious choice for discerning consumers..
The global food hydrocolloids market is analyzed based on type, source, application, and region. By type, the market is divided into gum Arabic, carboxymethyl cellulose, xanthan gum, carrageenan, pectin, and others. As per source, the market is divided into plant, animal, and microbial. Depending on application, it is classified into bakery, confectionery, sauces, dressings, marinades and gravies, beverages, dairy and frozen desserts, & convenience and processed foods. Region wise, the market is analyzed across North America (the U.S., Canada, and Mexico), Europe (Germany, Spain, the UK, Russia, France, and the rest of Europe), Asia-Pacific (China, India, Japan, Australia, South Korea, and the rest of Asia-Pacific), and LAMEA (Brazil, Turkey, South Africa, and the rest of LAMEA).
The impact of the COVID-19 outbreak had a moderate effect on the growth of the global food hydrocolloids market. The restrictions and lockdown resulted in the halting of manufacturing plants of different food products and breakdown of supply chain due to extended lockdowns, which gradually impacted the overall growth of the food hydrocolloids market. However, a recovery of the food hydrocolloids market is expected in the near future owing to the rise in demand for convenience and processed food on a global scale.
The upsurge in demand for processed foods is a major driving factor for the significant growth of food hydrocolloids within the food products. Food hydrocolloids are gaining prominence in food application as it helps to optimize the texture, stability, and flavor of processed food products. As consumers increasingly prioritize healthier dietary choices, food hydrocolloids serve as a pivotal tool for the food and beverage industry, which allows for the reduction of fat and calorie content in processed foods while preserving the original taste of the food product. In addition, food manufacturers have started emphasizing on the clean label trend by utilization of natural sources of hydrocolloids, as it aligns the products with consumer preferences for clean label products. The versatility of these ingredients helps to enhance the product quality and enables cost-effective formulation.
Moreover, as populations migrate to urban centers characterized by busy routines, access to fresh ingredients and traditional cooking methods becomes limited, which rises the demand for processed food. The increased reliance on processed food has led to increase in utilization of food hydrocolloids in processed food and beverages within the market. Furthermore, advancements in food processing technology along with the use of high-quality food hydrocolloids have led to manufacture of food products with enhanced taste profiles and improved health benefits. The use of food hydrocolloids includes incorporation of adequate dietary fibers into food products that cater to potential nutritional requirements of an individual. Thus, all the above factors contribute to increased usage and application of food hydrocolloids in a variety of packaged food and beverage products.
The instability within raw material prices presents an unavoidable challenge to hydrocolloid manufacturers aiming to maintain consistent prices for their products on the global market. This unpredictability introduces complexity in establishment of present contracts for both consumers and business firms, which are heavily reliant on specific raw material suppliers for sourcing food hydrocolloids. Such dependence on suppliers may result in supply disruptions due to escalation of raw material costs. In addition, rapid fluctuations in these costs have the capacity to hinder the advancement of new hydrocolloid-based product developments. As a result, this obstacle may hamper the growth potential of the food hydrocolloids market. The fluctuations in raw material costs carry the potential to contribute to rise in prices for final products that incorporate hydrocolloids as essential constituents in their production processes. This, in turn, could impact consumer buying behavior, especially in markets with price-sensitive customers. The inherent variabilities in raw material prices also possess the capability to have significant changes in supply chain planning and inventory management procedures, which may hamper the smooth growth of food hydrocolloids market.
In addition, hydrocolloids have found application within the booming domain of 3D food printing, as it enables personalized food design and small-scale production. The success of 3D food printing depends on a comprehensive grasp of food matrix properties, which includes consistency, viscosity, and solidification characteristics. Furthermore, many research works highlights that the suitability of soy protein isolate for 3D printing might be used for enhancement through the incorporation of food hydrocolloids such as sodium alginate and the manipulation of gelatin concentrations.
The major players operating in the global events industry market are CP Kelco U.S., Inc., Cargill, Incorporated, Ingredion Incorporated, Tate & Lyle PLC, Kerry Group plc, Jungbunzlauer Suisse AG, Deosen Biochemical (Ordos) Ltd., Ashland, Koninklijke DSM N.V., and International Flavors & Fragrances Inc.
Key Benefits For Stakeholders
- This report provides a quantitative analysis of the market segments, current trends, estimations, and dynamics of the food hydrocolloids market analysis from 2022 to 2032 to identify the prevailing food hydrocolloids market opportunities.
- The market research is offered along with information related to key drivers, restraints, and opportunities.
- Porter's five forces analysis highlights the potency of buyers and suppliers to enable stakeholders make profit-oriented business decisions and strengthen their supplier-buyer network.
- In-depth analysis of the food hydrocolloids market segmentation assists to determine the prevailing market opportunities.
- Major countries in each region are mapped according to their revenue contribution to the global market.
- Market player positioning facilitates benchmarking and provides a clear understanding of the present position of the market players.
- The report includes the analysis of the regional as well as global food hydrocolloids market trends, key players, market segments, application areas, and market growth strategies.
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Key Market Segments
By Type
- Gum Arabic
- Carboxymethyl Cellulose
- Xanthan Gum
- Carrageenan
- Pectin
- Others
By Source
- Plant
- Animal
- Microbial
By Application
- Bakery
- Confectionery
- Sauces, Dressings, Marinades and Gravies
- Beverages
- Dairy and Frozen Desserts
- Convenience and Processed Foods
By Region
- North America
- U.S.
- Canada
- Mexico
- Europe
- Germany
- Spain
- UK
- Russia
- France
- Rest of Europe
- Asia-Pacific
- China
- India
- Japan
- Australia
- South Korea
- Rest of Asia-Pacific
- LAMEA
- Brazil
- Turkey
- South Africa
- Rest of LAMEA
- Kerry Group plc
- Tate & Lyle PLC
- Cargill, Incorporated
- Koninklijke DSM N.V.
- Ashland Inc.
- Deosen Biochemical (Ordos) Ltd.
- Ingredion Incorporated
- Jungbunzlauer Suisse AG
- CP Kelco
- International Flavors & Fragrances Inc.
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Table of Contents
CHAPTER 1: INTRODUCTION
CHAPTER 2: EXECUTIVE SUMMARY
CHAPTER 3: MARKET OVERVIEW
CHAPTER 4: FOOD HYDROCOLLOIDS MARKET, BY TYPE
CHAPTER 5: FOOD HYDROCOLLOIDS MARKET, BY SOURCE
CHAPTER 6: FOOD HYDROCOLLOIDS MARKET, BY APPLICATION
CHAPTER 7: FOOD HYDROCOLLOIDS MARKET, BY REGION
CHAPTER 8: COMPETITIVE LANDSCAPE
CHAPTER 9: COMPANY PROFILES
List of Tables
List of Figures
Companies Mentioned
- Kerry Group plc
- Tate & Lyle PLC
- Cargill, Incorporated
- Koninklijke DSM N.V.
- Ashland Inc.
- Deosen Biochemical (Ordos) Ltd.
- Ingredion Incorporated
- Jungbunzlauer Suisse AG
- CP Kelco
- International Flavors & Fragrances Inc.
Methodology
The analyst offers exhaustive research and analysis based on a wide variety of factual inputs, which largely include interviews with industry participants, reliable statistics, and regional intelligence. The in-house industry experts play an instrumental role in designing analytic tools and models, tailored to the requirements of a particular industry segment. The primary research efforts include reaching out participants through mail, tele-conversations, referrals, professional networks, and face-to-face interactions.
They are also in professional corporate relations with various companies that allow them greater flexibility for reaching out to industry participants and commentators for interviews and discussions.
They also refer to a broad array of industry sources for their secondary research, which typically include; however, not limited to:
- Company SEC filings, annual reports, company websites, broker & financial reports, and investor presentations for competitive scenario and shape of the industry
- Scientific and technical writings for product information and related preemptions
- Regional government and statistical databases for macro analysis
- Authentic news articles and other related releases for market evaluation
- Internal and external proprietary databases, key market indicators, and relevant press releases for market estimates and forecast
Furthermore, the accuracy of the data will be analyzed and validated by conducting additional primaries with various industry experts and KOLs. They also provide robust post-sales support to clients.
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Table Information
| Report Attribute | Details |
|---|---|
| No. of Pages | 275 |
| Published | November 2023 |
| Forecast Period | 2022 - 2032 |
| Estimated Market Value ( USD | $ 4439 million |
| Forecasted Market Value ( USD | $ 7805.9 million |
| Compound Annual Growth Rate | 5.8% |
| Regions Covered | Global |
| No. of Companies Mentioned | 10 |
