Global Food Hydrocolloids Market: Snapshot
Stiff competition and fragmentation prevail in the global food hydrocolloids market. In this market with a large number of local and regional players, key players have resorted to product innovation, investments, and acquisitions to gain competitive advantage.
The food industry has been displaying a surging demand for food hydrocolloids predominantly on account of its functional properties. The increasing uptake of ready-to-eat meals is the key factor having a positive impact on the food hydrocolloids market. In present times, the increasing complexity in consumer dynamics due to professional and personal commitments does not leave adequate time for fresh cooking on a regular basis. This, in turn, is displaying an increased demand for ingredients used in food products such as hydrocolloids.
Proving a roadblock to the growth of the food hydrocolloids market is the use of conventional ingredients from the regional food industry.
As per a report by Transparency Market Research, the global food hydrocolloids market is likely to expand at a CAGR of 3.6% between 2017 and 2025, for the market to be valued at US$7,634.0 mn by the end of 2025.
Bakery and Confectionery Application Segment to Display Leading Growth Rate
The segments into which the global food hydrocolloids market is classified based on source type are plant source, microbial source, seaweed source, animal, and synthetic. Amongst all, the segment of plant source is expected to hold 37.4% of the overall market by the end of 2017.
In terms of function, the segments of the global food hydrocolloids market include thickener, stabilizer, emulsifier, gelling, coating, and others. Thickener, amongst all, is expected to lead the market over the forecast period.
The segments of the global food hydrocolloids market based on application that are covered in this report are bakery and confectionery, meat & poultry, sauces & dressings, beverages, dairy products, and others. Amongst all, bakery and confectionery is anticipated to display the leading CAGR of 4.8% between 2017 and 2025. This will be followed by meat and poultry at a CAGR of 3.6% over the forecast period.
Increasing Uptake of Ready-to-eat Meals Makes Asia Pacific Significant Market
The key segments into which the global food hydrocolloids market is divided based upon geography are North America, Europe, Latin America, Asia Pacific, and the Middle East and Africa.
North America presently holds supremacy in the global food hydrocolloids market. The regional market of North America is expected to expand at a CAGR of 4.0% between 2017 and 2025. Progressing at this pace, the region is expected to gain significantly vis-à-vis revenue by the end of 2025.
Asia Pacific is expected to display 3.6% CAGR between 2017 and 2025. The increased concentration of product manufacturers in the developing countries of Asia Pacific accounts as one of the key factors for the growth of this region. The rising working class population in the region that is increasingly adopting convenience foods to match their busy lifestyle is displaying demand for functional ingredients that are used in these foods. Thus, the market for food hydrocolloids is benefitted.
Latin America and the Middle East and Africa are expected to trail Europe with respect to growth rate over the forecast period.
Some of the prominent participants in the global food hydrocolloids market include De Pont De Nemours & Company, Cargill Incorporated, Darling Ingredients, Kerry Group plc, CP Kelco, Fuerst Day Lawson, Ingredion Incorporated, Ashland Inc., Koninklijke DSM N.V., and Rico Carrageenan.
Global Food Hydrocolloids Market: Overview
This report provides forecast and analysis of the food hydrocolloids market on global level. It provides historical data of 2016 along with estimated data of 2017, and forecast data up to 2025 in terms of revenue (US$ Mn). The report also includes macroeconomic indicators along with an outlook on food hydrocolloids across the globe. It includes drivers and restraints of the global food hydrocolloids market and their impact on each region during the forecast period. The report also comprises the study of current issues with consumers, trends and opportunities for food hydrocolloid manufacturers. It also includes value chain analysis.
In order to provide users of this report with comprehensive view of the market, we have included detailed competitiveness analysis, market key players, their key developments, swot analysis and strategy overview. The dashboard provides detailed comparison of food hydrocolloid manufacturers on parameters such as types of hydrocolloids offered by these. The study encompasses market attractiveness analysis by source, application, country, function etc
Global Food Hydrocolloids Market: Scope of Study
The report includes food hydrocolloids market company profiles and the revenue generated from food hydrocolloids market across the globe. By Source type, the global food hydrocolloids market is segmented as plant, microbial, seaweed, animal and synthetic source. These sources are further segmented into different categories. Plant source is segmented into gum arabic, guar gum, locust bean gum, pectin, starches and other. Microbial source is further segmented into xanthan gum, curdlan and gellan gum. Seaweed is segmented into carrageenan, agar-agar and alginate. Synthetic source is further segmented into carboxymethyl cellulose and methyl cellulose. By Function, the global food hydrocolloids market is segmented into thickener, stabilizer, emulsifier, gelling, coating and others. By Application type, the global food hydrocolloids market is segmented into Bakery & Confectionery, Meat & Poultry, Sauces & Dressings, Beverages, Dairy Products and others.
Market numbers have been estimated based on data available from food hydrocolloids manufacturer website, press releases, and extensive secondary and primary research and the revenue is derived through regional pricing trends. Market size and forecast for each segment have been provided in the context of global and regional markets. The food hydrocolloids market has been analyzed based on expected demand. Prices considered for the calculation of revenue are average regional prices obtained through primary quotes from numerous regional food hydrocolloid manufacturers, retailers and distributors. All key end users have been considered and potential applications have been estimated on the basis of secondary sources and feedback from primary respondents. Country demand patterns have been considered while estimating the market for various end users of hydrocolloids in the different regions. Top-down approach has been used to estimate the food hydrocolloid market by region. Company-level market share has been derived on the basis of revenues reported by key service providers. The market has been forecast based on constant currency rates.
A number of primary and secondary sources were consulted during the course of the study. Secondary sources include Factiva, and Hoover’s, and company annual reports, its press releases, news reports and publications.
Global Food Hydrocolloids Market: Competitive Landscape
The report provides detailed competitive and company profiles of key participants operating in the global market. Some of the major companies operating in the global food hydrocolloid market are DuPont De Nemours & Company, Cargill, Incorporated, Darling Ingredients, Kerry Group PLC, CP Kelco, Ashland Inc., Fuerst Day Lawson, Ingredion Incorporated, Koninklijke DSM N.V., Rico Carrageenan
The market has been segmented as below:
Global Food Hydrocolloids market – By Source Type
Global Food Hydrocolloids market – By Function
Global Food Hydrocolloids market – By Application Type
- Bakery & Confectionery
- Meat & Poultry
- Sauces & Dressings
- Dairy Products
Global Food Hydrocolloids market – By Region
- North America
- Latin America
- Asia Pacific
- Middle East & Africa (MEA)