US Food Hydrocolloids Market -Growth, Trends and Forecast (2019 - 2024)

Market Overview

US Food Hydrocolloids Market is forecasted to grow at a CAGR of 4.9% during the forecast period (2019-2024).

• Consumer preference for natural ingredients and the varied applications of hydrocolloids in the food and beverage industry are some of the reasons for the uptick in demand.
• The changing consumer demographics in terms of lifestyle changes and growing working population resulting in consumer demand for convenience and processed foods. This is seen as an opportunity for the manufacturers to adopt hydrocolloids in their manufacturing process.
• The market is largely driven by increased Research & Development and innovations in hydrocolloids.

Scope of the Report

The scope of US Food Hydrocolloids Market is segmented by Type (Starch, Gelatin gum, Xanthan gum, carrageenan and Others), Application (Bakery, Dairy & Frozen Desserts, Confectionery, Meat Poultry & Sea Food Products, Beverages, and Others)

Key Market Trends

Xanthan Gum Is the Fastest Growing Segment

Xanthum gum is a hydrocolloid of bacterial origin, obtained from the fermentation of carbohydrates by Xanthomonas Campestris. There is an increase in demand for Xanthan gum as it has emerged as a low price alternative to guar gum in a wide range of food applications. Xanthum gum as an emulsifier found its applications including salad dressings, sauces, non-fat milk, dairy products, baked and frozen foods. The growth of the food & beverage industry is anticipated to augment market growth during the forecast period.

Meat Poultry & Sea Food Products Emerges as the Largest Consumer of the Market

Hydrocolloids are specifically used as chopping and brine additives, emulsifiers, color stabilizers, maturing agents, flavor and shelf life improvers in meat, poultry and seafood products. The meat product quality is increased by blends, marinades, and seasonings. Shelf life and safety of products are also increased to provide high quality food products. In the US, hydrocolloid substances are used effectively to enhance quality for all types of meat, poultry, and seafood products. Phosphate-based specialties help to enhance flavor, texture and reduce moisture loss of processed meats.

Competitive Landscape

Nov 2017 - Dsm and Haixing strengthen hydrocolloids business with the acquisition of Inner Mongolia Rainbow Biotechnology Co., Ltd. (China). Through this acquisition, DSM and Haixing will be able to expand their global business of sustainable and innovative hydrocolloid solutions applied in food, beverage, and personal care products to provide texture and stability.

US Food Hydrocolloids Market includes the company profiles of Cargill, Incorporated, CP Kelco, Dupont, Kerry Group, Royal DSM N.V., Hawkins Watts Limited, J.F. Hydrocolloids, Inc., Ashland, Behn Meyer, TIC Gums, Inc, IBERAGAR and Darling Ingredients Inc.


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