Discover the latest trends and insights on the hydrocolloids market. Stay ahead of the curve and make informed business decisions with our expert analysis.
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The global hydrocolloids market size is expected to reach USD 14.35 Billion at a steady CAGR of 5.1% in 2028, according to latest analysis by Emergen Research. Because of rising consumer demand for processed foods, convenience meals, and functional foods, the hydrocolloids market has been expanding rapidly in recent years. Hydrocolloids are a group of organic and inorganic polymers that may stabilise emulsions, suspensions, and foams as well as produce gels. They are frequently utilised as thickeners, stabilisers, emulsifiers, and gelling agents in the food sector. According to a report by Mordor Intelligence, the global hydrocolloids market is anticipated to expand at a CAGR of 5.6% from 2021 to 2026.
The rising demand for processed foods is one of the key factors driving the hydrocolloids industry. Stabilisers and emulsifiers are needed in processed foods to enhance texture, mouthfeel, and shelf life. Pectin, xanthan gum, and carrageenan are a few examples of the hydrocolloids that are frequently found in processed foods such sauces, dressings, bread goods, and confections. The market for hydrocolloids is also being driven by the desire for convenience foods because these products can enhance the consistency and quality of ready-to-eat meals and snacks.
The growing demand for functional foods is another factor driving the market for hydrocolloids. Functional foods are those that improve health in ways that go beyond simple dietary needs. Functional foods including cereals, yoghurts, and beverages use hydrocolloids such soluble fibres, resistant starches, and beta-glucans to improve digestive health, decrease cholesterol, and control blood sugar.
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The hydrocolloids market, however, also faces a number of obstacles and limitations. The fluctuating cost of raw materials is one of the major obstacles. Hydrocolloids are made from naturally occurring substances including seaweed, guar gum, and locust bean gum, the prices of which are influenced by the weather, crop production, and geopolitical events. Price hikes have resulted from supply chain disruptions and shortages of some hydrocolloids brought on by the COVID-19 pandemic.
Hydrocolloids Market Segmentation:
The hydrocolloids market can be segmented by type, source property, application, and industry vertical. In terms of type, the market includes gelatin, pectin, xanthan, agar, carrageenan, carboxymethyl cellulose, guar gum, and others. Gelatin is a widely used hydrocolloid that is derived from animal collagen and is used as a gelling agent in confectionery, desserts, and meat products. Pectin is a hydrocolloid that is derived from fruit peels and is used as a thickener and gelling agent in jams, jellies, and fruit fillings. Xanthan gum is a microbial hydrocolloid that is used as a thickener and stabilizer in salad dressings, sauces, and bakery products.
In terms of source property, the hydrocolloids market includes botanical, animal, microbial, seaweed, and synthetic sources. Botanical hydrocolloids are derived from plant sources such as guar gum, locust bean gum, and psyllium husk. Animal hydrocolloids are derived from animal sources such as gelatin and collagen. Microbial hydrocolloids are produced by fermentation of microorganisms such as xanthomonas campestris. Seaweed hydrocolloids such as carrageenan and agar are derived from seaweed. Synthetic hydrocolloids such as carboxymethyl cellulose are chemically derived.
In terms of application, the hydrocolloids market includes thickeners, gelling agents, stabilizers, fat replacers, coating agents, and others. Thickeners such as guar gum and xanthan gum are used to increase the viscosity and texture of food products such as soups, sauces, and dressings. Gelling agents such as carrageenan and pectin are used to form gels in products such as jams, jellies, and confectionery. Stabilizers such as carrageenan and gelatin are used to stabilize emulsions and suspensions in products such as dairy products and beverages. Fat replacers such as carrageenan and guar gum are used to replace fat in products such as low-fat dairy and bakery products. Coating agents such as agar and carrageenan are used to coat food products and improve their appearance and texture.
In terms of industry vertical, the hydrocolloids market includes food and beverage, cosmetics, pharmaceuticals, and others. The food and beverage industry is the largest user of hydrocolloids, as they are widely used as thickeners, stabilizers, and gelling agents in processed foods and beverages. The cosmetics industry also uses hydrocolloids as thickeners and emulsifiers in products such as creams and lotions. The pharmaceutical industry uses hydrocolloids as binders and disintegrants in tablets and capsules.
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Gelatin is a widely used hydrocolloid that finds application in various food products such as gummy candies, gelatinous desserts, yogurts, and marshmallows due to its unique properties. It is derived from collagen, which is a protein found in the connective tissues of animals such as cattle, pigs, and fish.
Hydrocolloids market revenue in North America is expected to register the fastest CAGR during the forecast period due to several factors. One of the key drivers of growth in this region is the increasing demand for processed foods and convenience foods, which use hydrocolloids as thickeners, stabilizers, and gelling agents. The growing trend of healthy eating and the demand for low-fat and low-sugar products has also led to an increase in the use of hydrocolloids as fat replacers and sugar substitutes.
In January 2019, DSM Hydrocolloids, a leading player in the hydrocolloids market, announced the addition of three new products to its xanthan and gellan gum product line. The new products, named Gellaneer, XanTreme, and Clarixan, were introduced to enhance the performance and functionality of xanthan and gellan gum in various food and beverage applications. These products were developed after extensive research and development efforts and are expected to provide better solutions to the evolving needs of the food industry. The addition of these new products to the existing product line is expected to strengthen DSM Hydrocolloids’ position in the hydrocolloids market.
Key players in the market include Kerry Group, BASF SE, Archer Daniels Midland Company, Cargill Incorporated, DuPont, Ashland Global, CP Kelco, Ingredion Incorporated, Tate & Lyle PLC, and Koninklijke Philips NV.
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