Hydrocolloid Market By Type (Gelatin, Xanthan, Guar, Arabic, Locust Bean, Pectin, Alginate, Carrageenan, Agar, Cmc), Food And Beverage Application, Source (Natural And Synthetic), Function (Thickener, Stabilizer, Gelling, Fat Replacer, Coating) And Geogra

MarketsandMarkets
September 9, 2013
406 Pages - SKU: MKMK5114629
Countries covered: Global

Hydrocolloid Market By Type (Gelatin, Xanthan, Guar, Arabic, Locust Bean, Pectin, Alginate, Carrageenan, Agar, CMC), Food and Beverage Application, Source (Natural and Synthetic), Function (Thickener, Stabilizer, Gelling, Fat Replacer, Coating) and Geography - Global Trend and Forecast To 2018

Hydrocolloid is large molecules that can form viscous liquid or gels when dispersed in water. They can perform wide range of functions such as thickening, stabilizing, and gelling agent in food industry. They can easily modify the properties of food products. Due to their functional properties and applications, the hydrocolloid is extensively used across the world. The global food hydrocolloid market is projected to reach $7 billion, growing at a CAGR of 5% by 2018. North America dominated the global food hydrocolloid market in 2012. The market for food hydrocolloid is witnessing a remarkable growth due to growing demand for healthier food products and natural food ingredients.

The demand for hydrocolloid is increasing in emerging markets such as India and China due to change in lifestyle and preference for convenience foods. Asia-Pacific is the fastest growing region for food hydrocolloids market. This market is dominated by gelatin in terms of value and volume. It is mostly extracted from natural sources such as seaweed, plant exudates, etc. Plant exudates are widely used for extraction. Hydrocolloid has a wide array of applications in foods industry. The market for food hydrocolloid by applications was dominated by confectionery. The important players of food hydrocolloid have been involved in expansion of new facilities and manufacturing units to enhance their global reach and meet the growing demand for hydrocolloid in various countries.

The report provides a full analysis of the world’s key players in the industry, major hydrocolloid types, sources, functions, applications, and geography market in terms of revenue and volume. It includes different types of food hydrocolloid such as gelatin, pectin, xanthan gum, carrageenan, etc. On the basis of sources, the market has been divided into plant, marine, animal, microbial, and synthetic. The market has been segmented on the basis of functions such as stabilizer, thickener, gelling agent, fat replacer, coating materials, etc. The market is further segmented on the basis of applications such as bakery, confectionery, meat & poultry, snacks & savory, beverages, dairy products, and others. Food hydrocolloid market is also segmented by geography into North America, Europe, Asia-Pacific, and Rest of the World (ROW).

Market drivers, restraints, opportunities, and burning issues of the market are discussed in detail. The report also discusses the market share by key players and countries. The top players of this industry such as CP Kelco (U.S.), Cargill Inc. (U.S.), Danisco A/S (Denmark), and FMC Corp. (U.S.) have been profiled in this report.

HYDROCOLLOID MARKET REVENUE, BY APPLICATIONS, 2012 – 2018 ($MILLION)

Hydrocolloids Market

Source: MarketsandMarkets Analysis

Food hydrocolloid is used in dairy products, confectionery, bakery, meat& poultry products, beverages, sauces & dressings, and others. Dairy products segment dominated the food hydrocolloid market and is projected to grow further by 2018. Sauces & dressings had the lowest market in 2012. Use of hydrocolloid is increasing due to other products such as processed foods, infant foods, etc.


Additional Information

SCOPE OF THE REPORT

This report focuses on the global food hydrocolloid market. This research segments the market on the basis of types, sources, functions, applications, and geography:

On the basis of type

Agar
Alginate
Carrageenan
CMC
Gelatin
Guar
Gum Arabic
Locust bean gum
Pectin
Xanthan gum
Others

On the basis of source

Plant
Marine
Animal
Microbial
Synthetic

On the basis of applications

Dairy products
Bakery products
Confectionery
Meat & Poultry products
Beverages
Sauces & Dressings
Others

On the basis of functions

Thickener
Gelling agent
Stabilizer
Coating material
Fat replacers
Others

On the basis of geography

North America
Europe
sia-Pacific
Rest of the World (ROW)

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