Japan Food Hydrocolloids Market is forecasted to grow at a CAGR of 4.9% during the forecast period of (2020-2025).
- 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 are resulting in consumer demand for convenience and processed foods, especially among the middle-class in the country.
Key Market Trends
Growing Demand for Confectioneries in the Country
Japan market for Hydrocolloids is increasing due to increasing demand for convenience foods, particularly confectioneries. About 50% of Japanese consumers choose sugar or chocolate confectionery foods as a snack for an afternoon refreshment between lunch and dinner. Products that offers good taste along with health advantage are preferred on a major scale. Items that provide advantage, such as white teeth, fresh breath, etc. are more favored by young adults
Growing Demand for Natural Hydrocolloids
The demand for natural hydrocolloids market is largely driven by the rising number of health-conscious consumers in the country. The consumer preference for naturally derived products has made the food industry to look at hydrocolloids as thickeners, gelling agents, texturizer and stabilizer in food processing, to improve the shelf life of food products and preserve the product during heating. The increased consumption of confectionery products across the world is another reason driving the demand for hydrocolloids, as these natural products give the consumer the desired taste and texture while at the same time addressing the concerns of calorie-conscious consumers.
The key strategies being used by the market players are that of focusing on expansion of new facilities and launching new products & Services. Some of the major key players are Cargill Incorporated, CP Kelco U.S., Inc, DuPont, Koninklijke DSM N.V., Ashland, Behn Meyer, Darling Ingredients Inc among others.
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Table of Contents
1.2 Study Assumptions
1.3 Scope of the Study
4.2 Market Restraints
4.3 Porter's Five Force Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5.1.1 Gelatin Gum
5.1.3 Xanthan Gum
5.1.4 Guar Gum
5.1.6 Other Types
5.2 By Application
5.2.1 Dairy and Frozen Products
5.2.5 Meat and Seafood Products
5.2.6 Oils and Fats
5.2.7 Other Applications
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.2 CP Kelco U.S., Inc
6.4.4 Koninklijke DSM N.V.
6.4.6 Behn Meyer
6.4.7 Darling Ingredients Inc