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Food Hydrocolloids Market by Source (Plant, Microbial and Seaweed), The Plant Source Market Segment registering a CAGR of 3.3% over the forecast period.
The market for Food Hydrocolloids can be expected to expand at a value based CAGR of 3.7% and show an increase in revenue from US$ 2,647.5 Million to around US$ 3,807.3 Million by 2033.
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Food Hydrocolloids Market Size (2023E) |
US$ 2,647.5 Million |
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Projected Sales of Food Hydrocolloids (2033F) |
US$ 3,807.3 Million |
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Value CAGR (2023 to 2033) |
3.7% |
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Value Share of Top 4 Countries (2022E) |
40% |
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The global food hydrocolloids market has witnessed significant growth in the historical period registering a CAGR of 3.03% in the historical period and was valued at US$ 2,647.5 Million in 2023.
Increasing consumption of convenience and ready-to-eat food, especially across developing economies, is surging and so is the use of hydrocolloids in the food processing industry. While North America and Europe hold substantial shares in the global food hydrocolloids market. South Asia & Pacific and East Asia will offer increasing lucrative opportunities to market players. The report talks about how manufacturers in this space can leverage product innovation and clean labelling to enhance their positive in this fragmented market landscape.
The global market for food hydrocolloids is estimated to reach an approximate valuation of US$ 3,807.3 Million in the forecast period.
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Hydrocolloids play a significant role in the food processing industry, wherein, these are used as gelling agents, thickeners, and stabilizing agents. Over the past decade, the food processing industry has reported large scale adoption of food hydrocolloids has also increased significantly, which bodes well for the expansion of the global food hydrocolloids market size over the coming years.
Convenience and ready meal food products have reflected varied growth rates across the globe, though has remained higher than 5% over the past two years. Changing lifestyles and increasing women workforce have paved the way for the growth of the convenience food market. Technology and innovative packaging have widened the food choices that are available in the market in various categories such as frozen, chilled, packaged foods, etc.
Since, consumer dynamics are likely to get more complex and eating habits will further diversify, it is anticipated that, demand for convenience and ready to eat meals will further increase. This would translate into increased demand for ingredients used in such food product processing, thus stimulating demand for food hydrocolloids across all geographies, through a little higher in developing markets.
“Hydrocolloids Replacing & Reducing Other Ingredients in Food Products”
The global market place is shifting toward low or no sugar containing food products. In order to produce these food products, either novel sweeteners or salts are currently used in a majority of food processing and manufacturing units. However, uptake of hydrocolloids has reportedly increased wherever a functional attribute needs to be added in the food product. Hydrocolloids can be used to provide functional solutions that allow the reduction and replacement of these ingredients.
In order to reduce sugar, pectin is used in food processing. Pectin is a naturally occurring polysaccharide found in plant cell walls. It is widely used to gel, thicken, and stabilize foods, and on the backdrop of increased demand for low sugar food products, pectin is the preferred choice of food processors.
A few food products need to be characteristically soft, fat-like, and spreadable, and this fat is added in the ingredients. However, consumers also prefer low fat products, but to retain these attributes, starch gels are used, and referred to as fat replacers. Starch gels have long been used and newer formulations are also available in the market. Some of them are proprietary and used on a large scale. On the backdrop of adding functional properties in food products, consumption of food hydrocolloids is likely to remain significant over the next few years, thereby boosting the growth of the global food hydrocolloids market across regions.
“Food Hydrocolloids Products with Clean Labelling Offering Beneficial Opportunity to Market”
Preference for products with natural ingredients is trending among manufacturers as well as consumers in the global market. Owing to this trend, an increasing number of manufacturers are focusing on procuring food ingredients and raw material that have been processed under ideal or suitable conditions. This includes processes such as cleaning, sorting, and grading, wherein, the processing company has stringently adhered to various norms and regulations related to extraction practices and hygiene. This is owing to need to reduce the impact of production on the environment.
Manufacturers in the food hydrocolloids market following clean labeling is an emerging trend that is expected to offer a competitive and sustainable advantage over manufacturers of synthetic ingredients. Also, from the end user’s perspective, products should have clean label recognition such as being environment-friendly and safe to consume, along with ensured quality checks at every step of the production process.
“Fluctuation in prices of raw materials”
Raw materials for hydrocolloids are extracted from natural sources and hence wholly dependent on the climate. Changes in climatic condition for these raw materials leads to changes in price of the hydrocolloids.
The production of these hydrocolloids hampers if availability of raw material is not in abundance which results in increase of the prices of hydrocolloids which shifts the customer preferences towards many alternatives available making it a restrain for the food hydrocolloids market.
What is the value share held by North American Market for the food hydrocolloids market?
The North American market in 2023 is valued at US$ 2,358.6 Million and is expected to reach approximately US$ 3200.6 Million by 2033. In the North American market, U.S. holds the major market share and a value of US$ 1,920.3 Million.
When used as a great fat substitute, hydrocolloids can make products healthier by lowering their sugar, fat, and calorie content, adding fibre, and improving the texture for consumers. Hydrocolloids with additional properties that improve lives while creating nutritious food are geared toward consumers who are watchful of their calorie and fat intake. Alginate, pectin, and their mixtures are hydrocolloids best known for their ability to control weight and are becoming popular across the U.S.
How is the European Food Hydrocolloids Market Faring?
The food hydrocolloids market in Europe is expected to register relatively CAGR of 4.2% in terms of value over the forecast period and among source segments, plant source segment is expected to register relatively high growth in terms of value over the forecast period.
By 2023 end, the plant source segment is estimated to be valued at US$ 775.5 Million, and is forecast to reach US$ 1,072.9 Million by 2033 end, registering a CAGR of 3.3% over the forecast period.
Among function segments, thickener segment is expected to register relatively high growth in terms of value over the forecast period. By 2023 end, the thickener segment is estimated to be valued at US$ 854.0 Million, and is forecast to reach US$ 1,264.1 Million by 2033 end, registering a CAGR of 4.0% over the forecast period.
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What is the Global Outlook for the Food Hydrocolloids Market?
North America and Europe hold leading food hydrocolloids market shares by value. European countries have higher consumption of bakery, confectionery, and other food products, which has led to the higher utilization of food hydrocolloids. In the U.S., availability of prominent manufacturers of food hydrocolloids has also contributed in significant market value share of North America in the global food hydrocolloids market. Consumers in developed regions are seeking new and innovative food products all the time. This factor is anticipated to boost the use of food hydrocolloids in food products, thereby aiding growth of the food hydrocolloids market.
Which Form of Food Hydrocolloids is Likely for Maximum Revenue Generation in the Asia & Pacific Region?
Bakery & confectionery is anticipated to represent incremental opportunity of over US $ 230.5 Million by 2033 in the Asia & Pacific food hydrocolloids market. In terms of sales and revenue, bakery & confectionery is leading segment. The segment is likely to reflect healthy growth rate during the forecast period.
Food hydrocolloids manufacturers are gradually increasing their focus on this application segment, especially in rapidly growing markets of Asia Pacific such as China, and India.
The global food hydrocolloids market is anticipated to experience considerable growth over the coming years, with South and East Asia projected to offer potential growth opportunities during the forecast period. Food manufacturers are preferring food hydrocolloids due to their beneficial functionalities such as thickening, stabilizing, emulsifying, and gelling, which is supporting the growth of the growth of the global food hydrocolloids market.
Leading market players are focusing on business expansion and targeting product innovation to strengthen their positions in the global food hydrocolloids market. Enhancing quality and improvement of distribution networks are other strategies being adopted by key players to gain a competitive edge in the global food hydrocolloids market space.
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Details |
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Forecast period |
2023-2033 |
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Historical data available for |
2018-2022 |
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Market analysis |
USD million for value |
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Key regions covered |
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Key countries covered |
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Key market segments covered |
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Key companies profiled |
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Report coverage |
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Customization & pricing |
Available upon request |
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The global market for food hydrocolloids has a value of US$ 2,647.5 Mn in 2023.
The global market for food hydrocolloids has a value CAGR of 3.03% from 2018-2022.
The global market for food hydrocolloids has a value of US$ 3,807.3 Mn in 2033.
The global market for food hydrocolloids has a value CAGR of 3.7% from 2023-2033.
The top players in the global food hydrocolloids market includes Cargill, Incorporated, Ingredion Incorporated, DuPont de Nemours, Inc., Archer Daniels Midland Company, CP Kelco, Tate & Lyle PLC, having a market share of approximately 50-60%.
