A recent report published by Infinium Global Research on food hydrocolloids market provides in depth analysis of segments and sub-segments in global as well as regional food hydrocolloids market. The study also highlights the impact of drivers, restraints and macro indicators on the global and regional food hydrocolloids market over the short term as well as long term. The report is a comprehensive presentation of trends, forecast and dollar values of global food hydrocolloids market. According to report the global food hydrocolloids market is projected to grow at a CAGR of 5.70% over the forecast period of 2018-2024.
Food hydrocolloid gums that are added to foods to regulate their functional properties such as thickening, emulsifying, stabilizing and gelling. Major types of hydrocolloid are gelatin, guar, CMC, pectin, carrageenan and others. It is used as a preservative in food processing to improve the quality and shelf life of food products. It also helps in improving the texture and stability of the product. Hydrocolloids have been used for gelling purpose in cosmetics and medical industry owing to the advancement of food research. Food hydrocolloid are manufactured from extensive range of sources such as seaweed, synthetic, plants, microbial and animals.
Factors such as increasing demand due to its ability to lessen considerable amount for dissolving water and acting as fat substitutes in food products are likely to fuel the global hydrocolloids market. Further, growing acceptance of ready-to-eat meals, and increasing the usage of hydrocolloids as thickening and gelling agents in food are boost the growth of Food hydrocolloid market. In addition, other factors that are driving the growth of this market are upsurge in health consciousness, multi-functionality of food hydrocolloid, and growing demand for food hydrocolloid in food products due to its increasing shelf life property in food.
Additionally, the key players in the food hydrocolloids market are constantly focused on R&D to provide new products to their rising demand in processed and convenience foods. The probable growth opportunities in emerging economies and the increasing consumption of convenience foods are projected to accelerate the growth of the overall market in the upcoming years. However, the multi usage of food hydrocolloids is projected to generate promising growth opportunities for this market in upcoming years. On the other hand factor such as the strict regulations affecting to use of food stabilizer products is estimated to hamper the growth of food hydrocolloids market over the upcoming years.
In terms of geographic, North America dominated the growth of food hydrocolloid market followed by Europe and Asia Pacific. The growth in this region is mainly due to growth in disposable income, increase in the demand for processed food, changing consumers’ lifestyle, and increase in working population that have resulted in growing demand for convenience and processed foods and these factors are boosting the growth of food hydrocolloid market. Further, in Europe region, factors such as rising demand for healthy food products, upsurge in processed foods demand with the noteworthy growth in low-fat food products is anticipated to drive the market growth in this region. In addition, Asia Pacific region is boosted by the factors such as growing consciousness on nutritional food, augmented application of product manufacturers in the developing countries, and shifting food intake pattern in countries like China and India are propelling the growth of food hydrocolloid market in Asia Pacific.
The report on global food hydrocolloids market covers segments such as, type, source, function and application. On the basis of type the global food hydrocolloids market is categorized into galactomannans, pectin, carrageenan, starch, agar, alginate, xanthan gum and gelatin. On the basis of source the global food hydrocolloids market is categorized into synthetic source and natural source. On the basis of function the global food hydrocolloids market is categorized into emulsifier, fat replacer, stabilizer, gellying agent and coating agents. On the basis of application the global food hydrocolloids market is categorized into oils& fats, beverages, bakery, confectionery, meat, poultry & seafood and dairy & frozen products.
The countries covered in the North America region include the U.S., Canada, and Mexico; while Asia-Pacific includes China, Japan, India, South Korea, Malaysia, and among others. Moreover, Germany, U.K., France, Spain, and Rest of Europe are included in the European region.
The U.S. drives the growth in the North America region as it is the largest market in the region. The Asia-pacific region offers a substantial potential for the market growth owing to rapid growth in markets such as India and China. The APAC region is projected to experience a growth at a CAGR of x.x% over the period of 2018-2024.
The report provides profiles of the companies in the global food hydrocolloids market such as, Cargill Inc, Hawkins Watts, Royal DSM, Ashland, TIC Gums Corporation, Darling Ingredients Inc, Penford Corporation, CP Kelco, Kerry Group and Dupont.
The report provides deep insights on demand forecasts, market trends and micro and macro indicators. In addition, this report provides insights on the factors that are driving and restraining the global food hydrocolloids market. Moreover, IGR-Growth Matrix analysis given in the report brings an insight on the investment areas that existing or new market players can consider. The report provides insights into the market using analytical tools such as Porter's five forces analysis and DRO analysis of food hydrocolloids market. Moreover, the study highlights current market trends and provides forecast from 2018-2024. We also have highlighted future trends in the food hydrocolloids market that will impact the demand during the forecast period. Moreover, the competitive analysis given in each regional market brings an insight on the market share of the leading players. This report will help manufacturers, suppliers and distributors of the food hydrocolloids market to understand the present and future trends in this market and formulate their strategies accordingly.
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