food hydrocolloids market size, food hydrocolloids market share, food hydrocolloids market growth, food hydrocolloids market trends, food hydrocolloids market forecast, food hydrocolloids market insights
What is the current market size and future outlook for the food hydrocolloids market?
The food hydrocolloids market size has grown strongly in recent years. It will grow from $4.21 billion in 2024 to $4.48 billion in 2025 at a compound annual growth rate (CAGR) of 6.4%. The growth in the historic period can be attributed to rising preference for natural food, growing demand for processed foods, rising demand for convenience foods, rising consumption fruit-infused beverages, and rising preference for natural and clean-label ingredients.
The food hydrocolloids market size is expected to see strong growth in the next few years. It will grow to $5.67 billion in 2029 at a compound annual growth rate (CAGR) of 6.0%. The growth in the forecast period can be attributed to increasing consumption of functional food, growing preference for vegan food, increasing demand for bakery food, increase in uptake of ready-to-eat meals, and rising disposable income of consumers. Major trends in the forecast period include development of innovative hydrocolloids, introducing label-friendly food powders, product innovations, plant constructions, and developing food corporations.
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Which Market drivers have played a significant role in driving the food hydrocolloids market?
The growing demand for processed foods is expected to propel the growth of the food hydrocolloids market going forward. Processed foods are foods that have been altered from their original state through methods such as canning, cooking, freezing, or adding ingredients to enhance flavor, extend shelf life, or improve convenience. The demand for processed foods is due to modern lifestyles that require convenience, longer shelf life, and quick meal preparation options, as well as the widespread availability and marketing of these products. Food hydrocolloids are used to improve the texture, stability, and shelf life of processed foods, enabling fat and calorie reduction and enhancing nutritional value, which support the production of convenient and appealing ready-to-eat foods, meeting the demands of modern consumers. For instance, in 2023, according to the United States Department of Agriculture, a US-based federal agency, the total value of US processed food products exported from the country increased to $36.59 billion in 2023, an increase of 1.7% compared to previous years. Therefore, the growing demand for processed foods drives the food hydrocolloids market.
What are the key segments within the food hydrocolloids market?
The food hydrocolloids market covered in this report is segmented –
1) By Type: Gelatin, Carrageenan, Xanthan Gum, Alginates, Agar, Pectin, Gum Arabic, Locust Bean Gum, Other Types
2) By Source: Plant, Animal, Microbial, Seaweed, Synthetic
3) By Application: Bakery And Confectionery, Meat And Poultry Products, Beverages, Dairy Products, Sauces And Dressing, Other Applications
Subsegments:
1) By Gelatin: Animal-based Gelatin, Plant-based Gelatin
2) By Carrageenan: Kappa Carrageenan, Iota Carrageenan, Lambda Carrageenan
3) By Xanthan Gum: Food-grade Xanthan Gum, Industrial-grade Xanthan Gum
4) By Alginates: Sodium Alginate, Calcium Alginate, Potassium Alginate
5) By Agar: Standard Agar, Agarose
6) By Pectin: High Methoxyl Pectin, Low Methoxyl Pectin
7) By Gum Arabic: Dehydrated Gum Arabic, Spray-dried Gum Arabic
8) By Locust Bean Gum: Locust Bean Gum (Carob Bean Gum), Hydrolyzed Locust Bean Gum
9) By Other Types: Guar Gum, Tara Gum, Konjac Gum, Gellan Gum, Other Specialty Hydrocolloids
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Which key players are shaping the food hydrocolloids market?
Major companies operating in the food hydrocolloids market are Cargill Incorporated, Archer Daniels Midland Company, BASF SE, Kraft Foods Group Inc., DuPont de Nemours Inc., International Flavors & Fragrances Inc., Kerry Group plc, Ingredion Incorporated, Ashland Inc., CP Kelco ApS, Tate & Lyle PLC, Darling Ingredients Inc., Jungbunzlauer Suisse AG, Nexira, Palsgaard A/S, Meihua Holdings Group Co. Ltd., Ceamsa, Koninklijke DSM N.V.,, W Hydrocolloids Inc., Tic Gums Inc., Polygal AG, Lucid Colloids Ltd., JM Huber Corporation, Deosen Biochemical (Ordos) Ltd., Hindustan Gum & Chemicals Ltd., UNIPEKTIN Ingredients AG
Which transformative trends will shape the food hydrocolloids market landscape?
Major companies operating in the food hydrocolloids market focus on developing innovative pre-packaged formulations to gain a competitive advantage. Pre-packaged formulations refer to ready-to-use mixtures or products that are assembled and packaged in advance, designed for specific applications or uses. For instance, in March 2023, Meron Group, an India-based company specializes in manufacturing and distributing hydrocolloids launched new dessert premixes for the HoReCa (Hotel, Restaurant, and Catering) sector. These hydrocolloids are necessary to improve the mouthfeel, texture, and stability of a variety of desserts, including crème brulee, panna cotta, mousses, and puddings. They serve as stabilizing, thickening, and binding agents, guaranteeing a consistent level of quality and enhanced sensory appeal in the finished goods.
How do regional factors impact the food hydrocolloids market, and which region is the largest contributor?
North America was the largest region in the food hydrocolloids market in 2024. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the food hydrocolloids market report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East, Africa.
What Does The Food Hydrocolloids Market Report 2025 Offer?
The food hydrocolloids market research report from The Business Research Company offers global market size, growth rate, regional shares, competitor analysis, detailed segments, trends, and opportunities.
Food hydrocolloids are a diverse group of long-chain polymers that form gels or thickeners when dispersed in water. These substances are used extensively in the food industry to modify food products’ texture, stability, and appearance.
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