MARKET INTRODUCTION
Food hydrocolloids are polysaccharides usually of high molecular weight, which are extracted from plant and seaweed sources. They can also be produced by microbial synthesis. Food hydrocolloids are used in the food industry for different functions such as stabilizing suspensions, encapsulation, improving freeze-thaw stability, gelling, film-forming, improving viscoelasticity, improving bake-stability, etc. Hydrocolloids of alginates, xanthan gum, pectin, guar gum, carrageenans, and guar gum are some most commonly used food hydrocolloids in the food processing industry.
MARKET DYNAMICS
The versatile abilities of food hydrocolloids to control various functions and properties of food such as viscoelasticity, gelation, emulsification, thickening, and dispersion is expected to drive the demand for food hydrocolloids. Food hydrocolloids such as guar gum and gellan gum play an essential role in the food industry and are prevalently used in health supplements owing to their high protein and amino acid content. Food hydrocolloids are used in the preparation of confectioneries as they impart chewiness and foam stabilization. In the dairy industry, gellan gum is used as a stabilizer in dairy products such as cream, cheese, cottage cheese, and ice creams. The rising consumption of convenience food and the expanding food processing industry is anticipated to have a positive effect on the demand for food hydrocolloids. The use of xantham as food hydrocolloids in dressings and sauces is gathering pace. It is increasingly used in baking applications to prevent the sedimentation of chocolate and fruit pieces in cakes before and during baking. While in the dairy industry, it is used to facilitate gel-forming and minimize synaeresis. Food hydrocolloids have become indispensable raw materials in the food processing industry, and the demand for them is expected to grow during the forecast period consistently.
MARKET SCOPE
The "Global Food hydrocolloids Market Analysis to 2028" is a specialized and in-depth study of the food and beverages industry with a special focus on the global market trend analysis. The report aims to provide an overview of the food hydrocolloids market with detailed market segmentation by source, function, application, and geography. The global food hydrocolloids market is expected to witness high growth during the forecast period. The report provides key statistics on the market status of the leading food hydrocolloids market players and offers key trends and opportunities in the market.
MARKET SEGMENTATION
The global food hydrocolloids market is segmented on the basis of source, function, and application. On the basis of source, the food hydrocolloids market is segmented into, plant, microbial, seaweed, animal, synthetic. On the basis of function, the market is bifurcated into, thickener, stabilizer, emulsifier, gelling, others. Based on application, the global food hydrocolloids market is segmented into, bakery and confectionery, meat and poultry, sauces and dressings, beverages, dairy products, and others.
REGIONAL FRAMEWORK
The report provides a detailed overview of the industry including both qualitative and quantitative information. It provides an overview and forecast of the global food hydrocolloids market based on various segments. It also provides market size and forecast estimates from the year 2020 to 2028 with respect to five major regions, namely; North America, Europe, Asia-Pacific (APAC), Middle East and Africa (MEA) and South America. The food hydrocolloids market by each region is later sub-segmented by respective countries and segments. The report covers the analysis and forecast of 18 countries globally along with the current trend and opportunities prevailing in the region.
The report analyzes factors affecting the food hydrocolloids market from both demand and supply side and further evaluates market dynamics affecting the market during the forecast period i.e., drivers, restraints, opportunities, and future trend. The report also provides exhaustive PEST analysis for all five regions namely; North America, Europe, APAC, MEA, and South America after evaluating political, economic, social and technological factors affecting the food hydrocolloids market in these regions.
MARKET PLAYERS
The reports cover key developments in the food hydrocolloids market as organic and inorganic growth strategies. Various companies are focusing on organic growth strategies such as product launches, product approvals and others such as patents and events. Inorganic growth strategies activities witnessed in the market were acquisitions, and partnership & collaborations. These activities have paved way for the expansion of business and customer base of market players. The market payers from food hydrocolloids market are anticipated to lucrative growth opportunities in the future with the rising demand for food hydrocolloids in the global market. Below mentioned is the list of few companies engaged in the food hydrocolloids market.
The report also includes the profiles of key companies along with their SWOT analysis and market strategies in the food hydrocolloids market. In addition, the report focuses on leading industry players with information such as company profiles, components, and services offered, financial information of the last 3 years, the key development in the past five years.
- ARCHER DANIELS MIDLAND COMPANY
- ASHLAND
- CARGILL, INCORPORATED
- CEAMSA
- CP KELCO
- DE PONT DE NEMOURS AND COMPANY
- FUERST DAY LAWSON
- HISPANAGAR
- JUNGBUNZLAUER
- KERRY GROUP PLC
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