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

The Spain food hydrocolloids market is forecasted to grow at a CAGR of 2.5% during the forecast period 2020-2025.

• The market is majorly driven by the rising demand of its application in all food and beverage sectors due to its wide array of functional properties in foods including thickening, gelling, emulsifying, stabilization, coating and etc. Also, 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. Furthermore, the market is largely driven by increased research & development and innovations in hydrocolloids. This is resulting in the frequent launches of enhanced hydrocolloid ingredients by the key players for various applications in different food sectors.
• However, the high price of gelatin, guar gum, xanthan gum is proving to be a major restrain for buyers and is thus impacting negatively on the growth of the market.

Key Market Trends

High Demand For Gelatin Gum Among Food Manufacturers

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.

Acquisitive Demand of Food Hydrocolloids in Confectionery Industries

The use of food hydrocolloids in the confectionery industries has been increasing in the past few years. In the confectionery industry, hydrocolloids are of increasing importance as dough and batter making improvers. They are widely used in confectionery goods to enhance dough handling properties, overall quality of fresh products, and to extend shelf-life of stored goods. In addition, some studies have reported the use of hydrocolloids as fat and gluten substitutes in the formulation of gluten-free bread and as therapeutic fiber sources. These developments have further resulted in the growth in the use of the food hydrocolloids in confectionery industries.

Competitive Landscape

The Spain food hydrocolloids market is consolidated in nature owing to the presence of fewer regional and domestic players. Emphasis is given on the merger, expansion, acquisition, and partnership of the companies along with new product development as strategic approaches adopted by the leading companies to boost their brand presence among consumers. Key players dominating the country's market include Cargill Incorporated, Tate & Lyle PLC, Brenntag AG, Norkem Group, and Hispanagar, among others.

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