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The food hydrocolloids market size is forecast to increase by USD 2.00 billion, at a CAGR of 4.9% between 2023 and 2028. The rising demand for convenience food products is significantly shaping the food industry. As lifestyles become busier, consumers seek ready-to-eat and easy-to-prepare meals, driving innovation in food processing. This trend is complemented by the functional properties of food hydrocolloids, which enhance texture, stability, and shelf life in processed foods. Hydrocolloids, such as xanthan gum and guar gum, serve as thickening agents, emulsifiers, and stabilizers, improving the overall quality and appeal of convenience foods. Additionally, the expansion of the food processing industry in emerging markets further accelerates this trend. As these markets grow, there is an increased focus on developing products that meet local tastes while ensuring convenience and affordability. Together, these factors contribute to a dynamic food landscape, emphasizing the importance of innovative ingredients and processing techniques to satisfy evolving consumer preferences. The market report provides market size, historical data and future projections, all presented in terms of value in USD billion for each of the mentioned segments.
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Food hydrocolloids are essential ingredients used in the food industry to enhance texture, stability, and shelf life. Key hydrocolloids include Guar gum, Pectin, Agar, Gelatin gum, Xanthan gum, Carrageenan, and others. Consumer preferences for clean label ingredients and health and wellness have driven the demand for natural hydrocolloids. Processed foods, convenience foods, beverages, and canning are major applications. Hydrocolloids provide texture, stability, and thickening properties to processed food products. Sustainability is a significant factor influencing the food hydrocolloids market. There is a growing trend towards sustainable cultivation practices and the use of plant-based and microbial-based hydrocolloids. Regulatory changes have also impacted the market, with stricter regulations on food additives and the use of natural ingredients. The market for food hydrocolloids is expected to grow due to the increasing demand for clean label ingredients and the need for sustainable and natural food products. Hydrocolloids are used as thickening agents, emulsifiers, and gelling agents in various food applications. They help improve the texture, stability, and shelf life of processed food products, including beverages, gels, and canned foods. The market is expected to grow at a steady pace due to the increasing demand for convenience foods and the need for food additives that meet regulatory requirements.
Growing demand for convenience food products is notably driving market growth. In developed countries like the US, Canada, and the UK, there is a growing consumer trend towards packaged foods and beverages, including ready-to-eat (RTE) meals, instant mixes, and canned goods. This preference is driven by increasing consumer awareness regarding the safety and longer shelf life of packaged foods. Packaged foods offer protection against contamination and physical damage during handling, transport, distribution, and storage.
Moreover, food processing technologies, such as 3D food printing, utilize raw materials like carboxymethyl cellulose to create intricate designs and textures in various food applications, including bakery, confectionery, sauces, dressings, marinades, gravies, dairy, and frozen desserts. Regulatory approval is crucial in the food hydrocolloids market to ensure the safety and quality of these products for consumers. Product pricing remains a significant factor in the market, with manufacturers balancing costs and consumer demand. Thus, such factors are driving the growth of the market during the forecast period.
Growing utilization of hydrocolloids in gluten-free products is the key trend in the market.
The Food Hydrocolloids Market has witnessed significant growth due to the increasing demand for gluten-free food products. Raw materials, such as carboxymethyl cellulose, are widely used in the production of these items to replace wheat flour. The consumer base for gluten-free food includes individuals with Celiac disease, an autoimmune disorder that can damage the small intestines upon ingestion of gluten, found in barley, wheat, rye, and triticale. Approximately 2 million people in the US and 1% of the global population are diagnosed with this condition.
As a result, the food processing industry has responded by introducing a variety of gluten-free products, including bakery and confectionery items, sauces, dressings, marinades, gravies, dairy alternatives, and frozen desserts. Product pricing remains competitive to cater to the large consumer base. Regulatory approval is crucial for the production and marketing of these gluten-free food products to ensure their safety and quality. A recent innovation in the food industry is 3D food printing, which offers potential for the creation of gluten-free food items with unique textures and shapes. Thus, such trends will shape the growth of the market during the forecast period.
Ethical issues with animal-derived food hydrocolloids is the major challenge that affects the growth of the market.
Food hydrocolloids are essential additives in food processing, derived from both plant and animal sources. Animal-derived hydrocolloids, such as gelatin and chitosan, have been traditionally used for various applications, including thickening, gelling, and emulsifying agents in bakery, confectionery, sauces, dressings, marinades, gravies, dairy, and frozen desserts. Gelatin, derived from animal skin and bones, is widely used in the food industry for its gelling and thickening properties in dressings, sauces, and confectionery. Chitosan, a fiber sourced from the exoskeletons of insects and crustaceans like shrimp, clams, and lobsters, has gained attention due to its antimicrobial properties against foodborne bacteria, yeast, and filamentous fungi.
Further, product pricing for food hydrocolloids depends on the raw materials' availability and regulatory approval processes. Regulatory approval is crucial for the use of food hydrocolloids to ensure consumer safety and maintain industry standards. Recently, 3D food printing technology has emerged, offering new opportunities for food hydrocolloids' application and innovation in the food industry. Hence, the above factors will impede the growth of the market during the forecast period
The market forecasting report includes the adoption lifecycle of the market, covering from the innovator’s stage to the laggard’s stage. It focuses on adoption rates in different regions based on penetration. Furthermore, the report also includes key purchase criteria and drivers of price sensitivity to help companies evaluate and develop their market growth analysis strategies.
Customer Landscape
Companies are implementing various strategies, such as strategic alliances, partnerships, mergers and acquisitions, geographical expansion, and product/service launches, to enhance their presence in the market.
The market research and growth report also includes detailed analyses of the competitive landscape of the market and information about key companies, including:
Qualitative and quantitative analysis of companies has been conducted to help clients understand the wider business environment as well as the strengths and weaknesses of key market players. Data is qualitatively analyzed to categorize companies as pure play, category-focused, industry-focused, and diversified; it is quantitatively analyzed to categorize companies as dominant, leading, strong, tentative, and weak.
The dairy and frozen products segment is estimated to witness significant growth during the forecast period. Food Hydrocolloids refer to natural or synthetic substances that are used as thickeners, stabilizers, and gelling agents in various food and beverage applications. Guar gum, pectin, agar, xanthan gum, carrageenan, and gelatin gum are among the commonly used natural hydrocolloids, while synthetic hydrocolloids include microbial and plant-based derivatives, seaweed-based hydrocolloids, and those derived from animal sources. Consumer preferences for clean label ingredients and health and wellness have driven the demand for natural hydrocolloids in processed foods. Sustainability initiatives and certifications have also influenced the market, with a focus on sustainable cultivation practices and branding.
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The dairy and frozen products segment accounted for USD 2.51 billion in 2018. Hydrocolloids offer desirable properties such as texture, stability, and shelf life, making them essential in convenience foods and processed food products. Regulatory changes have impacted the market, with stricter regulations on the use of certain synthetic hydrocolloids. Bakery and confectionery, beverages, and canning are major food applications for hydrocolloids, while freezing and vacuum sealing are common processing methods. Thickening agents and emulsifiers are among the primary food applications for hydrocolloids, and they are also used in beverage products and gels. Microbial-based hydrocolloids have gained popularity due to their natural origins and potential health benefits. Food additives and regulatory compliance are crucial considerations for manufacturers in the hydrocolloids market.
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APAC is estimated to contribute 42% to the growth of the global market during the forecast period. Technavio’s analysts have elaborately explained the regional trends and drivers that shape the market during the forecast period. Food Hydrocolloids refer to natural or synthetic substances that are used in the food industry to modify texture, stability, and shelf life. Guar gum, pectin, and agar are among the most commonly used natural hydrocolloids, while xanthan gum, carrageenan, gelatin gum, and microbial hydrocolloids are synthetic options. Consumer preferences for clean label ingredients have led to an increase in demand for plant-based hydrocolloids, including those derived from seaweed. Processed foods, convenience items, bakery and confectionery, and beverages are significant applications for food hydrocolloids.
Further, regulatory changes and sustainability initiatives have driven the use of hydrocolloids derived from sustainable cultivation practices. Brands are focusing on certifications to differentiate themselves in the market and meet consumer demand for health and wellness. Hydrocolloids function as gels, thickening agents, and emulsifiers in various food applications, including canning, freezing, and vacuum sealing. They enhance texture, stability, and shelf life, making them essential in the production of processed food products and beverages. Synthetic hydrocolloids, while effective, face consumer skepticism due to their perceived unnatural origins. Therefore, the market for natural and plant-based hydrocolloids is expected to grow significantly.
The market forecast research report provides comprehensive data (region-wise segment analysis), with forecasts and estimates in "USD million " for the period 2024-2028, as well as historical data from 2018-2022 for the following segments.
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Food hydrocolloids are essential ingredients used in the food industry to enhance texture, stability, and shelf life. Key hydrocolloids include Guar gum, Pectin, Agar, Gelatin gum, Xanthan gum, Carrageenan, and others like plant-based hydrocolloids, animal-based hydrocolloids, and seaweed-based hydrocolloids. Consumer preferences for clean label ingredients and health and wellness have driven the demand for natural hydrocolloids. Processed foods, convenience foods, bakery and confectionery, and beverages are significant applications for food hydrocolloids. Regulatory changes and sustainability initiatives have influenced the market, with a focus on sustainable cultivation practices and certifications. Hydrocolloids are used as thickening agents, gels, emulsifiers, and food additives in various food applications, including canning, freezing, and vacuum sealing. Natural properties like texture and stability are essential factors in food hydrocolloids' market growth. Key players include companies like Cargill, DuPont, and Danisco. Synthetic hydrocolloids and microbial hydrocolloids also have a role in the market. The market for food hydrocolloids is expected to grow due to the increasing demand for sustainable and natural ingredients in the food industry.
Market Scope |
|
Report Coverage |
Details |
Page number |
167 |
Base year |
2023 |
Historic period |
2018-2022 |
Forecast period |
2024-2028 |
Growth momentum & CAGR |
Accelerate at a CAGR of 4.9% |
Market growth 2024-2028 |
USD 2.00 billion |
Market structure |
Fragmented |
YoY growth 2023-2024(%) |
4.23 |
Regional analysis |
North America, Europe, APAC, South America, and Middle East and Africa |
Performing market contribution |
APAC at 42% |
Key countries |
US, Germany, China, UK, and Canada |
Competitive landscape |
Leading Companies, Market Positioning of Companies, Competitive Strategies, and Industry Risks |
Key companies profiled |
Archer Daniels Midland Co., Ashland Inc., B and V srl, Behn Meyer Deutschland Holding AG and Co. KG, Cargill Inc., Compania Espanola de Algas Marinas S.A., CP Kelco US Inc., Darling Ingredients Inc., DuPont de Nemours Inc., Hebei Xinhe Biochemical Co. Ltd., Herbstreith and Fox GmbH and Co. KG, Hispanagar S A, Ingredion Inc., J.F. Hydrocolloids Inc., Kerry Group Plc, Koninklijke DSM NV, NEXIRA, Silvateam Spa, Tate and Lyle PLC, and W Hydorcolloids Inc. |
Market dynamics |
Parent market analysis, Market growth inducers and obstacles, Fast-growing and slow-growing segment analysis, COVID-19 impact and recovery analysis and future consumer dynamics, Market condition analysis for forecast period |
Customization purview |
If our report has not included the data that you are looking for, you can reach out to our analysts and get segments customized. |
1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation by Application
7 Customer Landscape
8 Geographic Landscape
9 Drivers, Challenges, and Opportunity/Restraints
10 Competitive Landscape
11 Competitive Analysis
12 Appendix
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