Global Agar-agar Gum Market 2017-2021
About Agar-agar Gum
Agar-agar gum, a white and semi-translucent ingredient with no flavor of its own, is a thermoreversible gelling agent that is extracted from the red-purple seaweed. The extracted agar-agar produces a clear jelly, which is rich in iodine and contains traceable minerals. Agar-agar gum is used as a thickening agent in soups, ice creams, fruits preserves, sauces, jelly-based desserts, puddings, and custards. Agar-agar is used as a stabilizing agent and as an anti-tackiness ingredient in cookies, cream shells, chiffon pies, icings, piping gels, pie fillings, and meringues. It prevents sugar from sticking to the wrapper.
Technavio’s analysts forecast the global agar-agar gum market to grow at a CAGR of 4.34% during the period 2017-2021.
Covered in this report
The report covers the present scenario and the growth prospects of the global agar-agar gum market for 2017-2021. To calculate the market size, the report considers the revenue generated through the sales of agar-agar gum in key geographical regions, which are segmented as the Americas, APAC, and EMEA.
The market is divided into the following segments based on geography:
Technavio Announces the Publication of its Research Report – Global Agar-agar Gum Market 2017-2021
Technavio recognizes the following companies as the key players in the global agar-agar gum market: MARINE SCIENCE, Meron, New Zealand Manuka Group, and TIC Gums.
Other Prominent Vendors in the market are: Agar del Pacifico, Algas Marinas, Asahi & Co., Hispanagar, Iberagar, INDUSTRIAS ROKO, Proagar, P.T. Agarindo Bogatama, SETEXAM, and Sobigel.
Commenting on the report, an analyst from Technavio’s team said: “One trend in the market is technological advancements. Technological improvements, such as the introduction of metal scrappers, have helped the agar-agar gum industry to harvest large quantities of seaweed with less effort. New methods and processes have been introduced to extract agar-agar from seaweed, along with other techniques for cleaning, pretreatment, filtration and gelation, and dewatering.”
According to the report, one driver in the market is growing demand from baking and confectionery industry. Bakery and confectionery products include products that are jellified for a prolonged shelf life and appealing look. The latter is vital because visual appeal plays an important role in the purchase decision of consumers, especially in the bakery industry. Agar-agar gum prevents the products from sticking and makes them more palatable. The availability of a variety of agar-agar gum in the market is driving its growth. For instance, Japan-based MARINE SCIENCE offers agar-agar gum that is suitable for baked products such as sweet dough buns and loaves, croissants, and pastries.
Further, the report states that one challenge in the market is price fluctuations. Fluctuations in the prices of agar-agar are generally very high, and there is a scarcity of algae from which agar-agar is made. The produce and yield that is obtained from the base raw material, seaweeds, is extremely limited, while its supply is also constrained. For instance, US-based Thermo-Fischer Scientific has halted the supply of two agar-agar varieties, technical LP0013 and bacteriological LP0011, on a temporary basis, to maintain the supply of manufactured dehydrated culture media (DCM) to customers.
MARINE SCIENCE, Meron, New Zealand Manuka Group, and TIC Gums, Agar del Pacifico, Algas Marinas, Asahi & Co., Hispanagar, Iberagar, INDUSTRIAS ROKO, Proagar, P.T. Agarindo Bogatama, SETEXAM, and Sobigel.
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