Dublin, Feb. 12, 2019 (GLOBE NEWSWIRE) -- The "Hydrocolloids Market by Type (Gelatin, Xanthan Gum, Carrageenan, Alginate, Agar, Pectin, Guar Gum, Gum Arabic, MCC, and CMC), Source (Botanical, Microbial, Animal, Seaweed, and Synthetic), Function, Application, and Region - Global Forecast to 2023" report has been added to ResearchAndMarkets.com's offering.
The hydrocolloids market is estimated at USD 8.8 billion in 2018 and projected to grow at a CAGR of 5.3%, to reach USD 11.4 billion by 2023.
The growth of the hydrocolloids market is driven by factors such as the expansion of the processed food industry due to the increase in demand for convenience foods in the emerging countries of the Asia Pacific, South America, and the Middle East & African regions.
Key drivers for the market's growth include a robust R&D base, as manufacturers are focusing on product innovations to offer high-quality hydrocolloids for the end-user industries and the multifunctionality of hydrocolloids. One of the major restraints for the growth of the hydrocolloids market includes adherence to international quality standards and regulations regarding food additives such as stabilizers and fluctuations in raw material prices.
The thickeners segment for hydrocolloids is estimated to account for the largest share in 2018.
Based on function, the thickeners segment is estimated to account for the largest share in the hydrocolloids market in 2018. Hydrocolloids are widely used as thickeners in various food products such as soups, salad dressings, gravies, sauces, and toppings. Key hydrocolloids used as thickeners include xanthan gum, guar gum, locust bean gum (LBG), gum Arabic, and carboxymethyl cellulose (CMC).
The animal segment for hydrocolloids is estimated to account for the largest share in 2018.
Based on the source, the animal segment is estimated to account for the largest share in the hydrocolloids market in 2018. Hydrocolloids of animal origin are produced using skins and bones of different sources, such as beef, pork, and fish. Gelatin is one of the major hydrocolloids derived from animal sources having applications in the confectionery industry.
The gelatin segment for hydrocolloids is estimated to account for the largest share in 2018.
Based on the type, the gelatin segment is estimated to account for the largest share in the hydrocolloids market in 2018. Gelatin is derived from animal sources and has applications in food products such as candies, desserts, marshmallows, and ice creams. In Europe, gelatin is classified as food and is not subjected to food additive legislation. This is projected to create a lucrative opportunity for hydrocolloids manufacturers in the coming years.
The food & beverages segment for hydrocolloids is estimated to account for the largest share in 2018.
Based on application, the food & beverages segment is estimated to account for the largest share in the hydrocolloids market in 2018. The demand for hydrocolloids is projected to increase in the coming years due to its multifunctionality in the food industry and the rise in demand for convenience foods in emerging countries.
The North American hydrocolloids market is projected to witness significant growth.
The North American region is projected to be the fastest-growing market during the period considered for this study, due to the presence of major players such as Ashland (US), TIC Gums (US), CP Kelco (US), Cargill (US), Ingredion (US), and Darling Ingredients (US) operating in the region. The region is backed by the US, a major revenue pocket market for bakery, confectionery, convenience food, and packaged food products.
Leading players profiled in this report:
- DowDupont
- Ingredion
- Cargill
- Kerry
- Archer Daniels Midland Company (ADM)
- Palsgaard
- Darling Ingredients
- CP Kelco
- Ashland
- BASF
- Tate & Lyle
- Glanbia
- Fuerst Day Lawson (FDL)
- Koninklijke DSM N.V
- Nexira
Key Topics Covered:
1 Introduction
2 Research Methodology
3 Executive Summary
4 Premium Insights
4.1 Attractive Opportunities in the Hydrocolloids Market
4.2 Hydrocolloids Market, By Region
4.3 Hydrocolloids Market, By Type
4.4 Hydrocolloids Market, By Function
4.5 Hydrocolloids Market, By Application
4.6 Asia Pacific: Hydrocolloids Market, By Source and Country
5 Market Overview
5.1 Introduction
5.2 Market Dynamics
5.2.1 Drivers
5.2.1.1 Rise in Consumption of Premium Food & Beverage Products
5.2.1.2 Multi-Functionality of Hydrocolloids Leads to their Wide Range of Applications
5.2.1.3 Increase in Health-Consciousness Among Consumers Drives the Natural Hydrocolloids Market
5.2.2 Restraints
5.2.2.1 Stringent International Quality Standards and Regulations
5.2.2.2 Shortage of Resources has Created A Demand-Supply Imbalance
5.2.3 Opportunities
5.2.3.1 The Emerging Markets Illustrate Great Potential for Hydrocolloids
5.2.3.2 Increase in Investments in Research & Development
5.2.4 Challenges
5.2.4.1 Fluctuations in Prices of Raw Materials
5.2.4.2 Unclear Labeling Leading to Ambiguity and Uncertainty
6 Hydrocolloids Market: Regulations
6.1 Introduction
6.2 Codex Alimentarius
6.3 European Commission
7 Industry Trends
7.1 Introduction
7.2 Supply Chain
7.3 Porter's Five Forces Analysis
7.4 Patent Analysis
8 Hydrocolloids Market, By Type
8.1 Introduction
8.2 Gelatin
8.2.1 Gelatin is Commonly Used in Candies, Desserts, Marshmallow, and Ice Creams
8.3 Xanthan GUM
8.3.1 Xanthan GUM is A Natural Polysaccharide and is Used in Various Industries Such as Food & Beverage, Oil & Gas, Personal Care, PharmaceuticaAnd Food
8.4 Carageenan
8.4.1 Carrageenan is A Water-Soluble GUM and is Used in the Products, Such as Beverages, Dairy & Frozen Products, and Bakery Products
8.5 Alginates
8.5.1 Alginate Used in Processed Foods and Beverages to Offers Properties Such as Gelling, Thickening, Suspending, and Stabilizing
8.6 Agar
8.6.1 Agar is A Hydrocolloid Derived From Seaweeds, and is Hence Suitable for Vegetarians
8.7 Pectin
8.7.1 Pectin is Used for A Wide Range of Applications Such as Fruit Beverages and Soft Drinks
8.8 Guar GUM
8.8.1 Used as A Thickener in Fruit Juices in the Beverage Industry
8.9 Locust Bean GUM
8.9.1 Locust Bean GUM Used as A Thickening Agent, Fat Replicator, Stabilizer, Gelling Agent, Coating Agent, and Texture and Sizing Agent industries
8.1 GUM Arabic
8.10.1 GUM Arabic is Used in Beverage Production, as It Helps to Stabilize the Flavor and Essential Oils in the Production of Soft Drinks Or Juices
8.11 Carboxymethyl Cellulose (CMC)
8.11.1 Cellulose GUM is A Water-Soluble GUM That has Been Used for Over Half A Century as A Thickener and Stabilizer in Food Products
8.12 Microcrystalline Cellulose
8.12.1 Microcrystalline Cellulose (MCC) is Used in Applications Such as Pharmaceutical, Food & Beverage, Cosmetic, and Other Industrial Applications
9 Hydrocolloids Market, By Source
9.1 Introduction
9.2 Botanical
9.2.1 Exudate GUMs are Polysaccharides Produced By Plants
9.3 Microbial
9.3.1 The Most Widely Used Microbial Hydrocolloids are Xanthan GUM and Gellan GUM
9.4 Animal
9.4.1 Gelatin is Mainly Extracted From Animal Sources and Finds Applications is in the Confectionery Sector
9.5 Seaweed
9.5.1 Seaweed Hydrocolloids Have Commercial Prospects and Can Be Used as A Major Substitute to Plant Polysaccharides in the Near Future
9.6 Synthetic
9.6.1 Synthetic Hydrocolloids are Cellulose Derivatives That Serve Principal Functions, Such as Thickening, Stabilizing, Emulsifying, and Gelling
10 Hydrocolloids Market, By Function
10.1 Introduction
10.2 Thickeners
10.2.1 as Thickening Agents, they Find Applications in Soups, Salad Dressings, Gravies, Sauces, and Toppings
10.3 Stabilizers
10.3.1 Hydrocolloids Act as Stabilizers in Dairy Products, Beverages, and Desserts
10.4 Gelling Agents
10.4.1 Hydrocolloid Gelation is Used in Various Food Applications, as these Combine Macroscopic Structure Formation With an Ability to Flow AndSolid
10.5 Fat Replacers
10.5.1 Consumers Now Prefer Eating Reduced-Fat Products in their Routine Diet
10.6 Coating Materials
10.6.1 Hydrocolloid are Being Extensively Used in Edible Film-Forming Functions
10.7 Others
10.7.1 Hydrocolloids are Also Gaining Popularity as Emulsifiers and Moisture Binding Agents in Food Applications
11 Hydrocolloids Market, By Application
11.1 Introduction
11.2 Food and Beverages
11.2.1 Bakery & Confectionery
11.2.1.1 Hydrocolloids are Widely Used to Improve the Quality of Bakery Products By Providing Texture, Stability, and Extended Shelf Life
11.2.2 Meat & Poultry Products
11.2.2.1 Hydrocolloids Improve the Cooking Yield, Texture, and Slice Characteristic
11.2.3 Sauces & Dressings
11.2.3.1 Hydrocolloids are Used in Many Sauces and Dressing Applications Such as Barbeque Sauce, Brown Sauce, Dressings, PourSpoon-Able Dressings
11.2.4 Dairy Products
11.2.4.1 Food Hydrocolloids are Used as Stabilizers, Thickeners, and Gelling Agents in Various Dairy & Frozen Food Products
11.2.5 Others
11.2.5.1 Hydrocolloids are Used in Various Other Applications Such as Baby Foods, Beverages, and Prepared Foods
11.3 Cosmetics & Personal Care Products
11.3.1 Hydrocolloids are Used as Viscosity Control Agents, Due to their Thickening and Gelling Properties, and Water-Bindi Personal Care Applications
11.4 Pharmaceuticals
11.4.1 The Use of Hydrocolloids in Pharmaceutical Products Including Tablets, Capsules and Syrups is on the Rise With the Growing Trend for the
12 Hydrocolloids Market, By Region
13 Competitive Landscape
13.1 Overview
13.2 Competitive Leadership Mapping, 2017
13.3 Competitive Leadership Mapping, 2017 for Start-Up
13.4 Market Ranking Analysis of the Hydrocolloids Market
14 Company Profiles
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