The global hydrocolloids market is estimated to be valued at USD 11.2 billion in 2023. It is projected to reach USD 14.5 billion by 2028, recording a CAGR of 5.4% during the forecast period. Hydrocolloids belong to a group of biopolymers widely used in food technology. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf life. It has been extensively used in different food products as thickeners (soups, gravies, salad dressings, sauces, and toppings), water retention agents, stabilizers, emulsifiers, and gel-forming agents (jam, jelly, marmalade, restructured foods, and low-sugar per-calorie gels). The rise in demand for clean-label products is due to the rise in health and wellness trends and the expansion of ready-meal and convenience food industries, which will drive the growth of the market.
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Key Highlights the Hydrocolloids Market
Here are some key highlights of the hydrocolloids market:
1. Growth in Food and Beverage Industry: Hydrocolloids, such as guar gum, xanthan gum, and pectin, are in high demand due to their extensive use in the food and beverage industry. They are used for their thickening, gelling, and stabilizing properties in various products like sauces, dairy, and bakery items.
2. Health-conscious Consumer Trends: With a growing emphasis on healthier and cleaner ingredient labels, hydrocolloids are often preferred over synthetic additives. They are derived from natural sources like seaweed, plant extracts, and microbial fermentation, aligning with the demand for natural and clean-label products.
3. Increased Demand in the Pharmaceutical Industry: Hydrocolloids are also used in the pharmaceutical sector for applications like controlled drug delivery and wound care. This diversification of applications has boosted the market’s growth.
4. Rising Demand for Gluten-free Products: Hydrocolloids play a crucial role in gluten-free product development, offering texture and stability in the absence of traditional wheat-based ingredients. As gluten-free diets gain popularity, the hydrocolloids market benefits from this trend.
By type, gelatin is projected to gain largest share in the hydrocolloids market during the study period
The gelatin segment is projected to dominate the market. Still, as people’s awareness of their health and the environment grows, they are gradually turning towards hydrocolloids made from plants. One notable influencing element that is predicted to considerably affect the hydrocolloids market size throughout the projected period is the sharp growth in the overweight and obese population across the globe. Food products with lower fat, sugar, and salt contents that do not have any negative affects on food’s texture, flavor, or aroma are in higher demand on the market.
By application, food & beverages is forecasted to account for the largest share in the market during the research period
Hydrocolloids enhance the cooking yield, texture, and slice qualities of beef and poultry products. To preserve the moisture and natural textural qualities of meat and poultry products as well as increase viscosity, carrageenan is utilised in food items. In contrast, agar assists in the lowering of fat content in meat products. While xanthan gum is frequently used as a thickening and stabiliser in meat products, gelatin is also used to enhance the look of meat products and gel the fluids in processed hams. The use of alginate in meat products improves texture and quality. Pectin and locust bean gum work as fat replacers in meat & poultry products, whereas guar gum can be utilised as a binder and lubricant in many meat products.
North America is estimated to be the fastest-growing region during the forecast period
The North American hydrocolloids market is also driven by its application in premium food products. The leading manufacturers of hydrocolloids in North America include Ashland Inc. (US), CP Kelco (US), Cargill, Incorporated (US), Ingredion Incorporated (US), and Darling Ingredients Inc. (US). The North American market is completely driven by the US. The US has a large market for bakery, confectionery, convenience food, and packaged food products; hence, it constitutes a major share in the market. Consumers in the US are calorie-conscious due to which low-calorie and low-fat food products are popular in the country. The increasing prevalence of obesity and cardiac diseases has led consumers to demand natural and low-calorie food products. Food manufacturers are therefore concentrating on the application of natural hydrocolloids and their function as fat replacers.
Key players operating in this market include International Flavors & Fragrances Inc. (US), Ingredion (US), Cargill, Incorporated (US), Kerry Group plc (Ireland), Associated Archer Daniels Midland Company (US), Palsgaard A/S (Denmark), Darling Ingredients Inc. (US), DSM (Netherlands), Ashland (US), Tate & Lyle (UK), CP Kelco U.S., Inc. (US), Nexira (France), Deosen Biochemical (Ordos) Ltd. (China), Fufeng Group (China), and BASF SE (Germany).
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