Hydrocolloids Market to witness Excellent Growth through 2025
by Mit K. SEOThe global hydrocolloids
market was valued at USD 9.7 billion in 2020 and is projected to reach
USD 12.6 billion by 2025, at a CAGR of 5.3%. The growth of the hydrocolloids
market is driven by factors such as the expansion of the processed food
industry due to the increasing demand for convenience foods in regions such as
the Asia Pacific, South America, and the Middle East & African. Apart from
this, manufacturers are engaged in R&D to offer high-quality hydrocolloids
due to its multi-functionality in the food industry.
The key players in the hydrocolloids market include Dupont
(US), Ingredion (US), Cargill (US), Kerry (Ireland), Archer Daniels Midland
Company (US), Palsgaard (Denmark), Darling Ingredients (US), CP Kelco (US),
Ashland (US), BASF (Germany), Tate & Lyle (UK), Glanbia (Ireland), Fuerst
Day Lawson (UK), Koninklijke DSM N.V (Netherlands), and Nexira (France) are the
players that hold a significant share in the hydrocolloids market.
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Market Dynamics
Driver: Rise in
Consumption of Premium Food & Beverage Products
The increase in consumer preference for convenience foods
indirectly contributes to the rise in demand for hydrocolloids required as
stabilizers, texturants, binding agents, viscosity, and thickening agents in
these convenience food products. The processed food market is driven by the
greater need for convenience due to the busy lifestyles of consumers. This, in
turn, increases the demand for hydrocolloids. The hydrocolloids industry has a
positive outlook due to high growth in the food processing industry. A leading
food journal estimates that about 35% of the American population consumes at
least three prepared convenience food products in a week, and this is projected
to grow to about 40% of the population in the future.
Restraint: Stringent
International Quality Standards and Regulations
International bodies such as the National Food Safety and
Quality Service (SENASA), Canadian Food Inspection Agency (CFIA), US Food and
Drug Administration (FDA), World Health Organization (WHO), and Committee on
the Environment, Public Health and Food Safety (EU) are associated with food
safety regulations. These organizations have control over the usage of
different chemicals and materials used in food & beverage processing,
directly or indirectly. With stringent international regulations, regulatory
approval of a food & beverage ingredient is critical. Without approval from
the appropriate government bodies, the additive has no market or function in
food. Obtaining regulatory approval for a new ingredient is becoming
increasingly expensive and a time-consuming process.
Opportunity: Increase
in Investments in Research & Development
Hydrocolloids are largely utilized in processed and
convenience foods. These products require food additives such as hydrocolloids
that impart proper texture, viscosity, mouthfeel, and shape to the food. The
wide application of hydrocolloids in food has led to the introduction of new
procedures or complex steps in food processing. Food manufacturers are adopting
sophisticated food processing methods and are demanding new hydrocolloids that
can impart the desired functions.
Challenge: Unclear
Labeling Leading to Ambiguity and Uncertainty
The issue of food labeling in the hydrocolloids industry is
similar to that in the entire food industry, including regulatory environments
and health concerns that are demanding more comprehensive labeling. In Europe,
regulations have been introduced on the labeling of foodstuffs to enable
European consumers to gain information regarding composition, manufacturer,
storage methods, and preparation. Consumers are now becoming more aware of their
right to information. They demand full information of the ingredients present
in the food products.
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The North America is
projected to account for the largest market share during the forecast period
North America is a dominant region in the global
hydrocolloids market. Factors influencing its market dominance include the high
demand for functional dairy products, convenience foods, higher per capita
consumption of baked goods, and presence of major players. Consumers in the US are calorie-conscious due
to which low-calorie and low-fat foods are popular in the country. The
increasing prevalence of obesity and cardiac diseases has led consumers to
demand natural and low-calorie food products. Food manufacturers are therefore
concentrating on the application of natural hydrocolloids and their function as
fat replacers
The gelatin segment
is estimated to be the largest segment
The hydrocolloids market, by type, is estimated to be
dominated by the gelatin segment. The usage of gelatin as a gelling agent is
projected to grow due to the increasing need for emulsifiers in the food &
beverage industry in major markets such as Germany, the UK, and France. It is
commonly used in candies, desserts, marshmallows, and ice creams. Gelatin
functions as a texturant, gelling agent; it releases flavor and imparts proper
mouthfeel to food products.
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Created on Jun 4th 2021 08:30. Viewed 284 times.