Abstract
Summary
The global hydrocolloids market is estimated to be valued at USD 11.2 Billion in 2023 and is projected to reach USD 14.5 billion by 2028, at a CAGR of 5.4% during the forecast period. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. Hydrocolloids expressed in food are affected by several factors, such as orientation and molecular association, water-binding and swelling, concentration, particle size, degree of dispersion, interaction with other gums, and help in improving the properties of the filling. The two main uses of hydrocolloids are as a thickening and gelling agents. They are also used for moisture retention in cakes, pies, donuts, and frozen food. Companies such as International Flavors & Fragrances Inc. (US), Ingredion (US), Cargill, Incorporated (US), Associated Archer Daniels Midland Company (US), Darling Ingredients Inc. (US), Ashland (US), and CP Kelco U.S., Inc. (US) produce and supply different types of hydrocolloids for the food and beverage industry.
“The gelatin segment amongst the various types of hydrocolloids dominated the market in the year 2022.”
Although gelatin is widely used in the food industry, its addition to food creates problems for certain people. Some people object to the use of gelatin for religious or ethical reasons because it is produced from animal tissues or because it is made from the tissues of specific animals. Some plant materials form gels in water and can be substituted for gelatin, but they have slightly different properties from animal products. Nevertheless, they are a good option for people who do not want to use a substance obtained from animals. Two of these gelatin substitutes are agar (also called agar-agar) and carrageenan. Gelatin is also used in the pharmaceutical industry; it is used as an excipient in the production of hard capsules and soft gels.
“The animal segment of hydrocolloids market accounted for the largest share in the year 2022”
Hydrocolloids of animal origin are produced using skins and bones of different sources, such as beef, pork, and fish. Gelatin is one of the major hydrocolloids derived from animal sources having applications in the confectionery industry. The animal-derived hydrocolloids generally form water in oil emulsions. They are quite likely to cause allergies and are susceptible to microbial growth and rancidity. Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. It is produced by boiling the connective tissues, bones, and skins of animals, usually cows and pigs. Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action, have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production.
“The thickener segment by function of hydrocolloids market accounted for the largest share in the year 2022.”
Hydrocolloids are widely used as thickeners in various food products, such as soups, salad dressings, gravies, sauces, and toppings. The main reason for using hydrocolloids as thickeners is that they easily disperse when in contact with water to provide a thickening effect to the emulsion. Major hydrocolloids used as thickeners include xanthan gum, guar gum, LBG, gum Arabic, and CMC. The thickening effect produced by these hydrocolloids depends on the type of hydrocolloid used, its concentration, as well as the food system in which it is used. It also depends on the pH of the food system and temperature. Ketchup is one of the most common food items where hydrocolloids find their application.
“The food & beverage segment by application of hydrocolloids market accounted for the largest share in the year 2022.”
Hydrocolloids are functional carbohydrates used in many types of food to enhance their shelf life and quality. They are used to modify the viscosity and texture of food products, such as ice cream, salad dressings, gravies, processed meats, and beverages. They are chiefly used to modify the rheology of the food system, specifically viscosity and texture. Some are used alone, while others are used in synergistic combinations. They are used as thickening agents. However, some of these additives can be used in forming gels. Much of this is related to the way each ingredient reacts to water, including its solubility and how it performs when exposed to varying temperatures. As water is immobilized, the gel can take on unique characteristics depending on the types of hydrocolloids used.
“North American market for hydrocolloids is projected to grow at the highest CAGR during the forecast period. “
Consumers in the North American market are on the lookout for minimally processed convenience foods with good texture and long storage lives. This has heightened the need for appropriate food safety measures. It has also leveraged food additives to improve quality, texture, and extend shelf life, which are becoming increasingly important and critical. The burgeoning demand for such convenience food products is expected to have a high impact on the hydrocolloid market in North America. With the challenge posed by the growing concern among consumers with respect to chemical methods and additives to enhance food quality and shelf life, manufacturers are exploring newer technologies and hydrocolloids, which would be efficient alternates to synthetic products. The popular perception that natural additives are a healthier option is driving the trend in the hydrocolloids market in North America.
In the process of determining and verifying the market size for several segments and sub-segments gathered through secondary research, extensive primary interviews have been conducted with the key experts.
Break-up of Primaries:
• By Company type: Tier 1 – 23%, Tier 2 – 30%, and Tier 3 – 47%
• By Designation: C level – 24%, director level – 36%, Executives – 40%
• By Geography: North America– 20%, Europe – 30%, Asia Pacific – 45%, and RoW – 5%
Leading players profiled in this report:
• Flavors & Fragrances Inc. (US), Ingredion (US)
• Cargill, Incorporated (US)
• Associated Archer Daniels Midland Company (US)
• Darling Ingredients Inc. (US), Ashland (US)
• CP Kelco U.S., Inc. (US)
• Kerry Group plc (Ireland)
• Palsgaard A/S (Denmark)
• DSM (Netherlands)
• Tate & Lyle (UK), Nexira (France)
• Deosen Biochemical (Ordos) Ltd. (China)
• Fufeng Group (China)
• BASF SE (Germany).
Research Coverage:
The report segments the hydrocolloids market on the basis of type, source, application, function, and region. In terms of insights, this report has focused on various levels of analyses—the competitive landscape, end-use analysis, and company profiles, which together comprise and discuss views on the emerging & high-growth segments, high-growth regions, countries, government initiatives, drivers, restraints, opportunities, and challenges of the global hydrocolloids market.
Reasons to buy this report:
• To get a comprehensive overview of the hydrocolloids market
• To gain wide-ranging information about the top players in this industry, their product portfolios, and key strategies adopted by them
• To gain insights about the major countries/regions in which the hydrocolloids market is flourishing
Table of Contents
1 INTRODUCTION 33
1.1 STUDY OBJECTIVES 33
1.2 MARKET DEFINITION 33
1.3 STUDY SCOPE 34
1.3.1 INCLUSIONS AND EXCLUSIONS 34
1.4 REGIONS COVERED 35
1.5 YEARS CONSIDERED 36
1.6 UNITS CONSIDERED 36
1.6.1 CURRENCY (VALUE UNIT) 36
1.6.2 VOLUME UNIT 37
1.7 STAKEHOLDERS 37
1.8 SUMMARY OF CHANGES 38
2 RESEARCH METHODOLOGY 39
2.1 RESEARCH DATA 39
2.1.1 SECONDARY DATA 40
- 2.1.1.1 Key data from secondary sources 40
2.1.2 PRIMARY DATA 41
- 2.1.2.1 Key industry insights 41
- 2.1.2.2 Breakdown of primary interviews 42
2.2 MARKET SIZE ESTIMATION 42
2.2.1 MARKET SIZE ESTIMATION: BOTTOM-UP APPROACH 45
2.2.2 MARKET SIZE ESTIMATION METHODOLOGY: TOP-DOWN APPROACH 46
2.3 DATA TRIANGULATION 47
2.4 RECESSION IMPACT ANALYSIS 48
2.5 ASSUMPTIONS 48
2.6 RESEARCH LIMITATIONS & ASSOCIATED RISKS 49
3 EXECUTIVE SUMMARY 50
4 PREMIUM INSIGHTS 55
4.1 ATTRACTIVE OPPORTUNITIES FOR HYDROCOLLOIDS MARKET PLAYERS 55
4.2 EUROPE: HYDROCOLLOIDS MARKET, BY KEY FUNCTION AND COUNTRY 56
4.3 HYDROCOLLOIDS MARKET, BY TYPE, 2023 VS. 2028 57
4.4 HYDROCOLLOIDS MARKET, BY SOURCE, 2023 VS. 2028 58
4.5 HYDROCOLLOIDS MARKET, BY FUNCTION, 2023 VS. 2028 58
4.6 HYDROCOLLOIDS MARKET, BY APPLICATION, 2023 VS. 2028 59
4.7 HYDROCOLLOIDS MARKET, BY APPLICATION AND REGION, 2023 VS. 2028 60
5 MARKET OVERVIEW 61
5.1 INTRODUCTION 61
5.2 MARKET DYNAMICS 62
5.2.1 DRIVERS 62
- 5.2.1.1 Multifunctionality of hydrocolloids to lead to wide range of applications 62
- 5.2.1.2 Rise in demand for clean-label products due to rise in health and wellness trend 64
- 5.2.1.3 Expansion of ready meal and convenience food industry to catalyze demand 65
5.2.2 RESTRAINTS 66
- 5.2.2.1 Stringent regulations and international quality standards 66
- 5.2.2.2 Inadequate supply of raw materials and price fluctuation 66
5.2.3 OPPORTUNITIES 67
- 5.2.3.1 Emerging markets in Asia pacific and Africa 67
- 5.2.3.2 Hydrocolloids to replace and reduce other ingredients in food products 67
- 5.2.3.3 Increase in investments in R&D 68
5.2.4 CHALLENGES 68
- 5.2.4.1 Intense competition and product rivalry due to similar products 68
- 5.2.4.2 Unclear labeling to lead to ambiguity and uncertainty 69
6 INDUSTRY TRENDS 70
6.1 INTRODUCTION 70
6.2 TECHNOLOGY ANALYSIS 70
6.2.1 PROTEIN HYDROLYSIS 70
6.2.2 ALCOHOL PRECIPITATION 70
6.2.3 CROSSLINKING OF POLYSACCHARIDES 71
6.2.4 CO-GELATION 71
6.3 VALUE CHAIN ANALYSIS 71
6.4 SUPPLY CHAIN 72
6.5 ECOSYSTEM 74
6.5.1 UPSTREAM 74
6.5.2 DOWNSTREAM 74
6.6 TRENDS/DISRUPTIONS IMPACTING CUSTOMER’S BUSINESS 74
6.7 PORTER’S FIVE FORCES ANALYSIS 75
6.7.1 INTENSITY OF COMPETITIVE RIVALRY 76
6.7.2 BARGAINING POWER OF SUPPLIERS 76
6.7.3 BARGAINING POWER OF BUYERS 76
6.7.4 THREAT OF SUBSTITUTES 76
6.7.5 THREAT OF NEW ENTRANTS 77
6.8 PRICE TREND ANALYSIS 77
6.8.1 AVERAGE SELLING PRICES, BY KEY TYPE 77
6.9 PATENT ANALYSIS 78
6.10 KEY CONFERENCES AND EVENTS 81
6.11 CASE STUDIES 82
6.11.1 CASE STUDY 1 82
6.11.2 CASE STUDY 2 82
6.12 TARIFF AND REGULATORY LANDSCAPE 82
6.13 TRADE ANALYSIS 85
7 HYDROCOLLOIDS MARKET: REGULATIONS 87
7.1 INTRODUCTION 87
7.2 CODEX ALIMENTARIUS 87
7.3 EUROPEAN COMMISSION 88
8 HYDROCOLLOIDS MARKET, BY TYPE 90
8.1 INTRODUCTION 91
8.2 GELATIN 94
8.2.1 WIDE USE OF GELATIN IN FOOD APPLICATION 94
8.3 XANTHAN GUM 96
8.3.1 XANTHAN GUM’S WIDE USAGE AS THICKENER IN DIFFERENT INDUSTRIES 96
8.4 CARRAGEENAN 97
8.4.1 USAGE OF CARRAGEENAN AS GELATIN ALTERNATIVE IN JELLY-BASED PRODUCTS 97
8.5 ALGINATES 99
8.5.1 APPLICATION OF ALGINATE TO COAT FRUITS AND VEGETABLES AS MICROBIAL AND VIRAL PROTECTION PRODUCTS 99
8.6 AGAR 101
8.6.1 PREFERENCE OF AGAR OVER SYNTHETIC MATERIALS AS ALTERNATIVE SOURCE OF RAW MATERIALS FOR PHARMACEUTICAL APPLICATIONS 101
8.7 PECTIN 102
8.7.1 USAGE OF PECTIN AS VISCOSITY ENHANCER DUE TO GELLING ABILITY 102
8.8 GUAR GUM 104
8.8.1 USE OF GUAR GUM IN DIFFERENT INDUSTRIES AS STABILIZER 104
8.9 LOCUST BEAN GUM 106
8.9.1 LOCUST BEAN GUM TO DECREASE BLOOD SUGAR AND BLOOD FAT LEVELS 106
8.10 GUM ARABIC 107
8.10.1 GUM ARABIC ACTS AS STABILIZER TO EXTEND PRODUCT’S SHELF LIFE 107
8.11 CARBOXYMETHYL CELLULOSE (CMC) 109
8.11.1 USAGE OF CMC AS THICKENER AND STABILIZER IN FOOD PRODUCTS 109
8.12 MICROCRYSTALLINE CELLULOSE (MCC) 111
8.12.1 APPLICATION OF MCC AS CELLULOSE DERIVATIVE IN FOOD INDUSTRY 111
9 HYDROCOLLOIDS MARKET, BY SOURCE 113
9.1 INTRODUCTION 114
9.2 BOTANICAL 115
9.2.1 BOTANICAL HYDROCOLLOIDS CONSIDERED AS ‘CLEAN LABEL’ AND SAFE OPTION AGAINST SYNTHETIC ADDITIVES 115
9.3 MICROBIAL 116
9.3.1 WIDE USAGE OF MICROBIAL-SOURCED HYDROCOLLOIDS SUCH AS XANTHAN GUM 116
9.4 ANIMAL 117
9.4.1 ANIMAL-DERIVED GELATIN TO OCCUPY MAJOR MARKET SHARE 117
9.5 SEAWEED 118
9.5.1 APPLICATION OF HIGH-VALUE SEAWEED HYDROCOLLOIDS AS THICKENING AGENTS IN PHARMACEUTICALS AND BIOTECHNOLOGICAL APPLICATIONS 118
9.6 SYNTHETIC 119
9.6.1 RESISTANCE TO MICROBIAL DEGRADATION TO BE MAJOR ADVANTAGE OF SYNTHETIC HYDROCOLLOIDS OVER NATURAL HYDROCOLLOIDS 119
10 HYDROCOLLOIDS MARKET, BY FUNCTION 121
10.1 INTRODUCTION 122
10.2 THICKENERS 123
10.2.1 APPLICATION OF THICKENING AGENTS IN SOUPS, SALAD DRESSINGS, GRAVIES, SAUCES, AND TOPPINGS 123
10.3 STABILIZERS 125
10.3.1 HYDROCOLLOIDS ACT AS STABILIZERS IN DAIRY PRODUCTS, BEVERAGES, AND DESSERTS 125
10.4 GELLING AGENTS 126
10.4.1 USAGE OF HYDROCOLLOID GELATION IN VARIOUS FOOD APPLICATIONS 126
10.5 FAT REPLACERS 128
10.5.1 PREFERENCE OF CONSUMERS OF REDUCED-FAT PRODUCTS IN THEIR ROUTINE DIET 128
10.6 COATING MATERIALS 129
10.6.1 USAGE OF HYDROCOLLOIDS IN EDIBLE FILM-FORMING FUNCTIONS 129
10.7 OTHER FUNCTIONS 130
10.7.1 HYDROCOLLOIDS TO GAIN POPULARITY AS EMULSIFIERS AND MOISTURE-BINDING AGENTS 130
11 HYDROCOLLOIDS MARKET, BY APPLICATION 132
11.1 INTRODUCTION 133
11.2 FOOD & BEVERAGES 134
11.2.1 HYDROCOLLOIDS TO REPLACE FAT BY USING STARCHES SOLUBLE IN WATER 134
11.2.2 BAKERY & CONFECTIONERY 135
- 11.2.2.1 Hydrocolloids to improve quality of bakery products by providing texture, stability, and extended shelf-life 135
11.2.3 MEAT & POULTRY PRODUCTS 135
- 11.2.3.1 Hydrocolloids to improve cooking yield, texture, and slice characteristics 135
11.2.4 SAUCES & DRESSINGS 136
- 11.2.4.1 Hydrocolloids to be used in sauces and dressing applications 136
11.2.5 DAIRY PRODUCTS 136
- 11.2.5.1 Food hydrocolloids used as stabilizers, thickeners, and gelling agents 136
11.2.6 OTHERS 136
11.3 COSMETICS & PERSONAL CARE PRODUCTS 136
11.3.1 USE OF HYDROCOLLOIDS AS VISCOSITY CONTROL AGENTS DUE TO THEIR THICKENING AND GELLING PROPERTIES 136
11.4 PHARMACEUTICALS 137
11.4.1 POTENTIAL OF NATURALLY OCCURRING HYDROCOLLOIDS IN DRUG FORMULATION DUE TO EXTENSIVE APPLICATION AS FOOD ADDITIVES 137
12 HYDROCOLLOIDS MARKET, BY REGION 139
12.1 INTRODUCTION 140
12.2 NORTH AMERICA 142
12.2.1 RECESSION IMPACT ANALYSIS 143
12.2.2 US 150
- 12.2.2.1 Higher demand for low-fat food products to drive market growth 150
12.2.3 CANADA 151
- 12.2.3.1 Substantial growth of functional food segment to trigger demand for different hydrocolloids 151
12.2.4 MEXICO 152
- 12.2.4.1 Rise in consumption of dairy products to drive market growth 152
12.3 EUROPE 153
12.3.1 RECESSION IMPACT ANALYSIS 154
12.3.2 GERMANY 161
- 12.3.2.1 Increase in consumption of different baked goods to drive market 161
12.3.3 UK 162
- 12.3.3.1 Presence of large food sector as well as cosmetic industry to propel market growth 162
12.3.4 FRANCE 163
- 12.3.4.1 High consumption of confectionery products to drive market 163
12.3.5 ITALY 164
- 12.3.5.1 Wide presence of dairy sector and increased production of ice cream to increase use of hydrocolloids 164
12.3.6 SPAIN 165
- 12.3.6.1 Demand for healthier processed food to increase demand for natural hydrocolloids 165
12.3.7 REST OF EUROPE 166
12.4 ASIA PACIFIC 167
12.4.1 RECESSION IMPACT ANALYSIS 167
12.4.2 CHINA 173
- 12.4.2.1 Rise in demand for healthy beverages and dairy products to drive market growth 173
12.4.3 JAPAN 174
- 12.4.3.1 Demand for variety of Japanese beverages to drive market 174
12.4.4 AUSTRALIA & NEW ZEALAND 175
- 12.4.4.1 Consumption of beverages to increase demand for different preservative manufacturers 175
12.4.5 INDIA 176
- 12.4.5.1 Increase in demand for healthy processed food products to increase demand for hydrocolloids 176
12.4.6 REST OF ASIA PACIFIC 177
12.5 REST OF THE WORLD (ROW) 178
12.5.1 RECESSION IMPACT ANALYSIS 179
12.5.2 MIDDLE EAST & AFRICA 186
- 12.5.2.1 Rising demand for nutritional labeling to increase demand for natural hydrocolloids 186
12.5.3 SOUTH AMERICA 188
- 12.5.3.1 Gradual increase in purchasing power of Argentinians and Brazilians to increase consumption of convenience food 188
13 COMPETITIVE LANDSCAPE 189
13.1 OVERVIEW 189
13.2 STRATEGIES ADOPTED BY KEY PLAYERS 189
13.3 MARKET SHARE ANALYSIS 191
13.4 REVENUE SHARE ANALYSIS OF KEY PLAYERS 192
13.5 COMPANY EVALUATION QUADRANT (KEY PLAYERS) 192
13.5.1 STARS 192
13.5.2 EMERGING LEADERS 192
13.5.3 PERVASIVE PLAYERS 193
13.5.4 PARTICIPANTS 193
13.6 PRODUCT FOOTPRINT 194
13.7 STARTUP/SME EVALUATION QUADRANT (OTHER PLAYERS) 196
13.7.1 PROGRESSIVE COMPANIES 196
13.7.2 STARTING BLOCKS 196
13.7.3 RESPONSIVE COMPANIES 196
13.7.4 DYNAMIC COMPANIES 196
13.7.5 COMPETITIVE BENCHMARKING OF OTHER PLAYERS 198
13.8 COMPETITIVE SCENARIO 199
13.8.1 PRODUCT LAUNCHES 199
13.8.2 DEALS 201
13.8.3 OTHERS 203
14 COMPANY PROFILES 205
14.1 KEY PLAYERS 205
14.1.1 INTERNATIONAL FLAVORS & FRAGRANCES INC. 205
14.1.2 INGREDION 209
14.1.3 CARGILL, INCORPORATED 212
14.1.4 KERRY GROUP PLC 215
14.1.5 ARCHER DANIELS MIDLAND COMPANY (ADM) 218
14.1.6 DARLING INGREDIENTS INC. 222
14.1.7 DSM 225
14.1.8 ASHLAND 228
14.1.9 TATE & LYLE 231
14.1.10 FUFENG GROUP 234
14.1.11 PALSGAARD A/S 236
14.1.12 CP KELCO U.S., INC. 239
14.1.13 NEXIRA 243
14.1.14 DEOSEN BIOCHEMICAL (ORDOS) LTD. 245
14.1.15 BASF SE 247
14.2 OTHER PLAYERS 249
14.2.1 EST-AGAR AS 249
14.2.2 EXANDAL USA CORP. 250
14.2.3 INDIAN HYDROCOLLOIDS 251
14.2.4 LUCID COLLOIDS LTD 252
14.2.5 SUNITA HYDROCOLLOIDS PVT LTD 253
14.2.6 BHANSALI INTERNATIONAL 254
14.2.7 B & V SRL 254
14.2.8 ALTRAFINE GUMS 255
14.2.9 AGARMEX 255
14.2.10 AGAR DEL PACIFICO S.A. 256
15 ADJACENT AND RELATED MARKETS 257
15.1 INTRODUCTION 257
15.2 STUDY LIMITATIONS 257
15.3 FOOD EMULSIFIERS MARKET 257
15.3.1 MARKET DEFINITION 257
15.3.2 MARKET OVERVIEW 258
15.4 PECTIN MARKET 259
15.4.1 MARKET DEFINITION 259
15.4.2 MARKET OVERVIEW 259
16 APPENDIX 260
16.1 DISCUSSION GUIDE 260
16.2 KNOWLEDGESTORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL 265
16.3 CUSTOMIZATION OPTIONS 267
16.4 RELATED REPORTS 267