Egypt Food Hydrocolloids Market-Growth, Trends and Forecast 2017 - 2022

  • ID: 4386702
  • Report
  • Region: Egypt
  • 69 pages
  • Mordor Intelligence
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The demand for natural food products is increasing among the health conscious consumer. This has resulted in the tremendous growth of the global hydrocolloids market. Hydrocolloids function as binding agents, stabilizers, emulsifiers, thickeners and gelling agents. The global market for hydrocolloids is expected to reach a value of US$ 8,000 million by 2020 with a growing CAGR of 5.7%. African market for Hydrocolloids is expected to grow at a CAGR of ~% for the period (2017 - 2022). Egypt accounts for ~ % of the African Hydrocolloids market.

The changing consumer demographics in terms of lifestyle changes and growing working population resulting in consumer demand for convenience and processed foods, especially among the emerging nations. This is seen as an opportunity for the manufacturers to adopt hydrocolloids in their manufacturing process. However, the market is mainly constrained by the demand - supply imbalances. Seasonal changes cause volatility in the raw material pricing, thus raising costs for manufacturers. In spite of restrains, the market sees huge potential for growth.

The market is segmented based on type which includes gelatin, xanthan gum, starch, carrageenan and others. Majority of the hydrocolloids require raw materials to be sourced from seaweeds, plants, animals and microorganisms. Hydrocolloids are used for a wide range of applications, such as bakery, confectionery, meat & poultry, beverage, and dairy & frozen products. Bakery and Confectionary dominate the market share for hydrocolloids.

The major players in the food hydrocolloids market include CP Kelco , Cargill Inc., Ashland Inc., Kerry Group , Hawkins Watts, DuPont, and Royal DSM . The key strategies being used by these market players are that of focusing on expansion of new facilities and launching new products & Services.
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1. Introduction
1.1 Research methodology
1.2 Market Definition
1.3 Report Description
2. Key Findings
3. Market Overview & Dynamics
3.1 Introduction
3.2 Drivers
3.2.1 Preference for Low fat foods
3.2.2 Demand for packaged and Convenience foods
3.2.3 Major applications in Bakery and Ice creams
3.3 Constraints
3.3.1 Entry of less priced Products and Private Labels
3.3.2 Increasing usage of enzymes and other Alternatives
3.3.3 Stringent regulations on Food Additives
3.4 Opportunities
3.4.1 Huge demand coming from BRICS countries
3.4.2 Functional foods and Bakery categories growth
3.4.3 New Food product development
3.5 Porter Five Forces Analysis
3.5.1 Bargaining power of Suppliers
3.5.2 Bargaining power of Buyers
3.5.3 Degree of Competition
3.5.4 Threat of Substitution
3.5.5 Threat of new entrants
4. Market Segmentation
4.1 Emulsifiers Market, by type
4.1.1 Mono-, Di-Glycerides & Derivatives
4.1.2 Lecithin
4.1.3 Sorbitan Esters
4.1.4 Others
4.2 By Application
4.2.1 Bakery
4.2.2 Confectionary
4.2.3 Dairy & Frozen products
4.2.4 Meat poultry & Sea Food products
4.2.5 Oils & Fats
4.2.6 Beverages
4.2.7 Others
4.3 By Geography
4.3.1 North America US Mexico Canada Others
5. Competitive Landscape Overview
5.1 Market Share Analysis
5.2 Strategies by leading players
5.3 New Product Developments &Other Innovations
6. Company Profiles
6.1 Danisco
6.2 Cargill Inc
6.3 Palsgaard
6.4 Archer Daniels Midland
6.5 Dupont
6.6 Ingredion Inc
6.7 Kerry Group
6.8 Stepan company
6.9 Royal DSM
6.10 Riken Vitamin
6.11 Estelle Chemicals
6.12 Lonza Group
6.13 Puratos
6.14 AAK
6.15 BASF
7. Appendix
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Note: Product cover images may vary from those shown