The North America Food Thickeners Market would witness market growth of 5.3% CAGR during the forecast period (2023-2030). In the year 2019, the North America market's volume surged to 1,772.6 Kilo Tonnes, showcasing a growth of 5.3% (2019-2022).
The integration of smart technology into food products has extended to thickeners. Smart thickeners can dynamically adjust the viscosity of a product in response to external factors, such as temperature or shear stress, ensuring optimal texture under different conditions. Advanced encapsulation technologies enable the controlled release of thickeners, enhancing their functionality in specific food applications. This precision in release contributes to improved stability and performance in diverse formulations. With the emergence of clean meat and alternative proteins, there is a parallel exploration of thickeners that complement these new ingredients. These innovations address the unique textural challenges of plant-based and lab-grown meat products.
Furthermore, consumers increasingly scrutinize product labels, leading to a preference for clean-label products with recognizable and natural ingredients. These thickeners that align with these clean label trends, such as those derived from plants, contribute to the market growth as consumers seek transparency in food formulations. Natural food thickeners are often derived from familiar and recognizable sources, contributing to consumer trust and acceptance. Ingredients like tapioca starch, arrowroot, or guar gum are natural thickeners that resonate well with consumers seeking familiar and minimally processed options.
The confectionery industry in Canada includes a diverse range of products, from traditional chocolates to artisanal and health-focused confections. The bakery sector in Mexico offers a diverse range of products, from traditional Mexican pastries to global-style bread and cakes. Bakery manufacturers in Mexico are catering to various dietary preferences, including vegetarian, vegan, and plant-based options. Urbanization in Mexico has led to changes in lifestyle and eating habits. Consumers with higher disposable income in the US often prefer natural and clean-label products. As disposable income rises in the US, there is a tendency for consumers to seek convenience without compromising on quality. The factors mentioned above will drive the regional market growth.
The US market dominated the North America Food Thickeners Market, by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $4,321.8 million by 2030. The Canada market is experiencing a CAGR of 7.7% during (2023 - 2030). Additionally, The Mexico market would exhibit a CAGR of 6.8% during (2023 - 2030).
Based on Type, the market is segmented into Starch, Hydrocolloids, and Protein. Based on Application, the market is segmented into Dairy & Frozen Desserts, Bakery, Convenience & Processed Food, Beverages, Sauces, Dressings, Marinades, & Gravies, and Confectionery. Based on Source, the market is segmented into Plant, Animal, and Microbe. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Cargill, Incorporated, Archer Daniels Midland Company, DuPont de Nemours, Inc., Kerry Group, Plc., Tate & Lyle Plc., Fuerst Day Lawson Ltd., Ingredion Incorporated, Darling Ingredients Inc., Ashland Inc. and CP Kelco U.S., Inc.
The integration of smart technology into food products has extended to thickeners. Smart thickeners can dynamically adjust the viscosity of a product in response to external factors, such as temperature or shear stress, ensuring optimal texture under different conditions. Advanced encapsulation technologies enable the controlled release of thickeners, enhancing their functionality in specific food applications. This precision in release contributes to improved stability and performance in diverse formulations. With the emergence of clean meat and alternative proteins, there is a parallel exploration of thickeners that complement these new ingredients. These innovations address the unique textural challenges of plant-based and lab-grown meat products.
Furthermore, consumers increasingly scrutinize product labels, leading to a preference for clean-label products with recognizable and natural ingredients. These thickeners that align with these clean label trends, such as those derived from plants, contribute to the market growth as consumers seek transparency in food formulations. Natural food thickeners are often derived from familiar and recognizable sources, contributing to consumer trust and acceptance. Ingredients like tapioca starch, arrowroot, or guar gum are natural thickeners that resonate well with consumers seeking familiar and minimally processed options.
The confectionery industry in Canada includes a diverse range of products, from traditional chocolates to artisanal and health-focused confections. The bakery sector in Mexico offers a diverse range of products, from traditional Mexican pastries to global-style bread and cakes. Bakery manufacturers in Mexico are catering to various dietary preferences, including vegetarian, vegan, and plant-based options. Urbanization in Mexico has led to changes in lifestyle and eating habits. Consumers with higher disposable income in the US often prefer natural and clean-label products. As disposable income rises in the US, there is a tendency for consumers to seek convenience without compromising on quality. The factors mentioned above will drive the regional market growth.
The US market dominated the North America Food Thickeners Market, by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $4,321.8 million by 2030. The Canada market is experiencing a CAGR of 7.7% during (2023 - 2030). Additionally, The Mexico market would exhibit a CAGR of 6.8% during (2023 - 2030).
Based on Type, the market is segmented into Starch, Hydrocolloids, and Protein. Based on Application, the market is segmented into Dairy & Frozen Desserts, Bakery, Convenience & Processed Food, Beverages, Sauces, Dressings, Marinades, & Gravies, and Confectionery. Based on Source, the market is segmented into Plant, Animal, and Microbe. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Cargill, Incorporated, Archer Daniels Midland Company, DuPont de Nemours, Inc., Kerry Group, Plc., Tate & Lyle Plc., Fuerst Day Lawson Ltd., Ingredion Incorporated, Darling Ingredients Inc., Ashland Inc. and CP Kelco U.S., Inc.
Scope of the Study
Market Segments Covered in the Report:
By Type (Volume, Kilo Tonnes, USD Billion, 2019-2030)- Starch
- Hydrocolloids
- Protein
- Dairy & Frozen Desserts
- Bakery
- Convenience & Processed Food
- Beverages
- Sauces, Dressings, Marinades, & Gravies
- Confectionery
- Plant
- Animal
- Microbe
- US
- Canada
- Mexico
- Rest of North America
Key Market Players
List of Companies Profiled in the Report:
- Cargill, Incorporated
- Archer Daniels Midland Company
- DuPont de Nemours, Inc.
- Kerry Group, Plc.
- Tate & Lyle Plc.
- Fuerst Day Lawson Ltd.
- Ingredion Incorporated
- Darling Ingredients Inc.
- Ashland Inc.
- CP Kelco U.S., Inc.
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Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market At a Glance
Chapter 3. Market Overview
Chapter 4. Competition Analysis - Global
Chapter 5. North America Food Thickeners Market, by Type
Chapter 6. North America Food Thickeners Market, by Application
Chapter 7. North America Food Thickeners Market, by Source
Chapter 8. North America Food Thickeners Market, by Country
Chapter 9. Company Profiles
Companies Mentioned
- Cargill, Incorporated
- Archer Daniels Midland Company
- DuPont de Nemours, Inc.
- Kerry Group, Plc.
- Tate & Lyle Plc.
- Fuerst Day Lawson Ltd.
- Ingredion Incorporated
- Darling Ingredients Inc.
- Ashland Inc.
- CP Kelco U.S., Inc.
Methodology
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