The Italy food hydrocolloids market size is projected to expand at a significant CAGR during the forecast period, 2021-2028. The growth of the market is attributed to rising demand for processed food products.
Hydrocolloids are high molecular weight hydrophilic polymers, which form colloidal dispersions in water. Mainly they are used in many food formulations to improve quality attributes and shelf-life. Increasing demand for natural hydrocolloids in food & beverage products has a positive impact on health. The hydrocolloids are used to alter the viscosity and texture of food products such as ice cream, salad, dressings, gravies, processed meats, and beverages. Common hydrocolloids utilized are gum arabic, guar gum, locust bean gum, and cellulose derivatives as carboxymethyl cellulose, alginate, and starch.
The COVID-19 pandemic has had significantly impacted almost all industries across the globe. Amidst the COVID-19 period, consumers have become more health conscious and this, in turn, has changed consumers’ behavior toward consumption of food products.
Italy Food Hydrocolloids Market Trends, Drivers, Restraints, and Opportunities
- Increasing interest of food & beverage manufacturers to use natural gums in food is anticipated to drive the market growth during the forecast period.
- Rising demand for a low-calorie diet is estimated to spur the market growth in the coming years.
- Growing demand for fat replacers industry is projected to boost the market growth in the coming years.
- Increasing demand for stabilizers is expected to spur the market growth during the forecast period.
- High cost of stringent regulations and international quality standards are projected to hamper the market growth.
- Unclear labeling and uncertainty in supply chain are creating challenges for the market.
- High cost of raw material is estimated to restrict the market growth.
- Emerging markets in the Asia Pacific and Africa has led to new opportunities for the market.
Scope of Italy Food Hydrocolloids Market Report
The report on the Italy food hydrocolloids market includes an assessment of the market, trends, segments, and regional markets. Overview and dynamics have also been included in the report.
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Attributes
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Details
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Report Title
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Italy Food Hydrocolloids Market- Industry Analysis, Growth, Share, Size, Trends, and Forecast
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Base Year
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2020
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Historic Data
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2018–2019
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Forecast Period
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2021–2028
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Segmentation
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Types (Pectin, Xanthan Gum, Carrageenan, and Others) and Applications (Dairy, Bakery, Confectionery, Beverages, Meat and Seafood Products, Oils and Fats, and Others)
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Country
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Italy
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Report Coverage
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Company Share, Market Analysis and Size, Competitive Landscape, Growth Factors, and Trends, and Revenue Forecast
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Key Players Covered in the Report
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Cargill; Incorporated; Caldic BV; Archer Daniels Midland; Ingredion Incorporated; and Tate & Lyle PLC.
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Italy Food Hydrocolloids Market Segment Insights
Xanthan gum segment to hold a significant market share
On the basis of types, the market is divided into pectin, xanthan gum, carrageenan, and others. The pectin segment is expected to hold a key share of the market in the coming years owing to benefits such as improve blood sugar and blood fat levels, killing cancer cells, and enhanced digestion. Moreover, pectin can help to prevent or treat gastrointestinal and metabolic disorders. However, the xanthan gum segment is anticipated to expand at a rapid pace during the forecast period due to benefits such as improve texture, consistency, flavor, and appearance of many food products.
Bakery segment is projected to expand at a considerable CAGR
Based on applications, the Italy food hydrocolloids market is segregated into bakery, confectionery, dairy, beverages, meat and seafood products, oils and fats, and others. The meat and seafood products segment is projected to expand at a considerable CAGR during the forecast period. Rising demand for protein-rich food products is spurring the segment growth. On the other hand, bakery segment is anticipated to expand at a robust rate during the forecast period due to increasing use of hydrocolloids to improve food texture and moisture retention, retard starch retro gradation, and to enlarge the overall quality of the products during storage.
Segments
The Italy food hydrocolloids market has been segmented on the basis of
Types
- Pectin
- Xanthan Gum
- Carrageenan
- Others
Applications
- Dairy
- Bakery
- Confectionery
- Beverages
- Meat and Seafood Products
- Oils and Fats
- Others
Country
Key Players
- Cargill
- Incorporated
- Caldic BV
- Archer Daniels Midland
- Ingredion Incorporated
- Tate & Lyle PLC
Competitive Landscape
Key players competing in the Italy food hydrocolloids market includes Cargill; Incorporated; Caldic BV; Archer Daniels Midland; Ingredion Incorporated; Tate & Lyle PLC
Some of these players are engaging in business strategies such as mergers, acquisitions, partnerships, collaborations, capacity expansion, and product launches to enhance their market share.
In February 2021 Tate & Lyle PLC Nutrition Centre launched a digital hub house, which is expert in understanding, research and educational tools for food and beverage companies, scientists, and health professionals.
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