The hydrocolloids
market was valued at USD 9.7 billion in 2020 and is projected to reach
USD 12.6 billion by 2025, at a CAGR of 5.3%. The growth of the hydrocolloids
market is driven by factors such as the expansion of the processed food
industry due to the increasing demand for convenience foods in regions such as
the Asia Pacific, South America, and the Middle East & African. Apart from
this, manufacturers are engaged in R&D to offer high-quality hydrocolloids
due to its multi-functionality in the food industry.
The key players in the hydrocolloids market include Dupont
(US), Ingredion (US), Cargill (US), Kerry (Ireland), Archer Daniels Midland
Company (US), Palsgaard (Denmark), Darling Ingredients (US), CP Kelco (US),
Ashland (US), BASF (Germany), Tate & Lyle (UK), Glanbia (Ireland), Fuerst
Day Lawson (UK), Koninklijke DSM N.V (Netherlands), and Nexira (France) are the
players that hold a significant share in the hydrocolloids market.
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Scope of the Report:
By hydrocolloids type
• Gelatin
• Pectin
• Carrageenan
• Xanthan
• Agar
• Arabic
• Locustbean
gum
• Carboxymethyl
cellulose
• Alginates
• Guar gum
• Microcrystalline
cellulose
By hydrocolloids
source
• Botanical
• Microbial
• Animal
• Seaweed
• Synthetic
By hydrocolloids
application
• Food
& beverages
• Cosmetics
& personal care products
• Pharmaceuticals
By hydrocolloids
functions
• Thickeners
• Stabilizers
• Gelling
agents
• Coating
materials
• Fat
replacers
• Others
By Region
• North
America
• Europe
• Asia-Pacific
• ROW
The animal-derived
segment is projected to dominate the market by 2025
The hydrocolloids market, by source, is projected to be
dominated by the animal-derived segment during the forecast period. Its main
food application is in the confectionery sector. Due to its non-compliance with
vegetarian diets, it is not accepted in several countries. The most prominent function
of gelatin is gelling. It is used in an array of food products. The ancillary
functions performed by gelatin are stabilizing, thickening, clarifying juices,
and rendering mouthfeel to fat-reduced food.
The stabilizers
segment is projected to be the fastest-growing segment during the forecast
period
The stabilizers segment is projected to be the
fastest-growing, by function, during the forecast period Hydrocolloids act as
stabilizers in dairy products, beverages, and desserts. Food stabilizers are substances
that maintain the emulsified state. They have many functions in food
applications such as stabilizing, adsorbing oil droplets, increasing the
viscosity of the water phase in the emulsion. Thus, they prevent the
coalescence of oil droplets, which would promote the separation of the oil
phase from the aqueous phase. Thus,
these factors are expected to drive the growth of the segment at a significant
rate during the forecast period.
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The North America is
projected to account for the largest market share during the forecast period
North America is a dominant region in the global
hydrocolloids market. Factors influencing its market dominance include the high
demand for functional dairy products, convenience foods, higher per capita
consumption of baked goods, and presence of major players. Consumers in the US are calorie-conscious due
to which low-calorie and low-fat foods 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.
