Infinium Global Research has added
a new report on Food
Hydrocolloids Market. The report presents analysis of global as well as
regional markets of food hydrocolloids market over the period of 2016 to 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. Moreover, the growth matrix presented by Infinium Global Research
identifies the key investment markets in the near future, this will not only
help the companies to understand the competitive position in the global food
hydrocolloids market but also make strategic decisions to capture the most
lucrative markets in the near future. The market size is presented in terms of
value for the historic year 2016 and estimated for forecast period of
2018-2024.
Get
15% discount for early purchase of global food hydrocolloids market report by
clicking the following link, Use code IGRD15 to request the discount in the
given form
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The recent report identified that
North America dominated the global food hydrocolloids market over the last
couple of years, while emerging markets of Asia-Pacific and Latin America are
anticipated to contribute significantly to the growth in the food hydrocolloids
market worldwide.
The report segments the global
food hydrocolloids market on the basis of Type, Source, Function and
Application.
Global Food Hydrocolloids Market
by Type
·
Galactomannans
·
Pectin
·
Carrageenan
·
Starch
·
Agar
·
Alginate
·
Xanthan Gum
·
Gelatin
Global Food Hydrocolloids Market
by Source
·
Synthetic Source
·
Natural Source
Global Food Hydrocolloids Market
by Function
·
Emulsifier
·
Fat Replacer
·
Stabilizer
·
Gellying Agent
·
Coating Agents
Global Food Hydrocolloids Market
by Application
·
Oils& Fats
·
Beverages
·
Bakery
·
Confectionery
·
Meat, Poultry & Seafood
·
Dairy & Frozen Products
Companies Profiled in the Report
·
Cargill Inc
·
Hawkins Watts
·
Royal DSM
·
Ashland
·
TIC Gums corporation
·
Darling Ingredients Inc
·
Penford Corporation
·
CP Kelco
·
Kerry Group
·
Dupont
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