Food Hydrocolloids Market - Growth, Trends and Forecast (2020 - 2025)

Global food hydrocolloids market is estimated to register a CAGR of 6.5% during the forecast period, (2020-2025).

The market is largely driven by increased R&D and innovations in hydrocolloids.

The consumers’ preference for natural ingredients and numerous applications of hydrocolloids in the food and beverages industry are some of the reasons for the surge in demand for hydrocolloids.

The changing consumer demographics, in terms of changing lifestyles and increasing working population, is resulting in high demand for convenience and processed foods, especially in the emerging countries.

Seasonal changes cause volatilities in the pricing of raw materials, thus, increasing the costs for manufacturers. In spite of such restraints, the market has huge potential for growth.

Key Market Trends

High Demand For Gelatin Gum

Gelatin differs from other types of hydrocolloids, as it is derived from collagen, an animal protein. Collagen is extracted from cows, pigs, or fish, and the properties of gelatin are affected by the source, age, and type of collagen. Gellan gum is an important hydrocolloid in the food industry, and is widely used as a food additive in health supplements, due to its high content of protein and amino acid. The hydrocolloidal nature of gellan gum has numerous applications in confectionery products (for imparting chewiness, texture, and foam stabilization), jelly deserts (for creaminess, fat reduction, and mouthfeel), dairy products (for stabilization and texture), and meat products (for water-binding). Other applications of gellan gum are in fruit toppings for pastry, instant gravy, instant sauces and soups, and edible food films for confectionery products. It is also used as a stabilizer in ice cream, cream cheese, and cottage cheese.

North America Is The Largest Market Segment

North America is one of the largest markets for food hydrocolloids, owing to the high demand for the same in oil and fat reduction, due to the food habits and eating practices of the consumers. They act as barriers for oils and fats in breaded/fried foods that are consumed heavily in the United States. The future growth trend in North America is expected to be positive, given the increasing awareness and consciousness among the population about healthy food and eating habits. Major types of food hydrocolloids in the US food hydrocolloids market are gellan gum, xanthan gum, guar gum, locust bean gum, and pectin, among others. Owing to its high prices, gellan gum has been witnessing a slow growth over the last few years. The growing confectionery market in the United States is driving the market for food hydrocolloids, especially those used in candies, as enhancers and stabilizers. Their function as thickeners in the bakery industry is driving the demand for food hydrocolloids.

Competitive Landscape

With the presence of several players, the market is highly competitive. However, DowDuPont and Cargill hold significant shares in the market. Strategies of the leading players focus on developing innovative solutions that address the taste, texture, and nutritional profiles of processed foods, in turn, extending the shelf lives of the final consumer products.

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