The Japan food hydrocolloids market size was USD XX Billion in 2022 and is likely to reach USD XX Billion by 2031, expanding at a CAGR of 4.9% during 2023–2031. The growth of the market is attributed to increasing demand for food products with long shelf life.
Hydrocolloids are a class of food ingredients, mainly polysaccharides and proteins that are blended in various food products. Hydrocolloids are gums that are mixed with food ingredients to control functional properties, such as thickening and gelling. They are also uses as water retention agents and dietary fibers. Food hydrocolloids are produced from wide range of sources such as plants, animals, synthetic, microbial, and seaweed. Hydrocolloids are used in foods either for physical functionality they or nutritional benefits.
Hydrocolloids are broadly utilized in cosmetics and pharmaceuticals industries and are also used in the food & beverages industry as emulsifying agents and stabilizing agents. These ingredients are extracted and refined or semi-refined to formulate the food systems. Traditional hydrocolloids are plant-derived ingredients, such as pectin, modified starches, modified celluloses, and guar gum. Novel hydrocolloid ingredients include gums from fermentation, which includes xanthan, gellan, bacterial celluloses, curdlan, or dextran.
Market Trends, Drivers, Restraints, and Opportunities
Increasing consumer preference for natural components and miscellaneous applications of food hydrocolloids is estimated to drive the market growth.
Growing consumption of confectionery products is one of the major factors that is propelling the food hydrocolloids market expansion.
Rising demand for hydrocolloids in the food and beverage industry is anticipated to propel the market during the forecast period.
Expanding consumer demand for convenience and processed foods is projected to spur the market expansion in the coming years.
Rising health-consciousness in Japan is anticipated to boost the market growth during the forecast period.
The COVID-19 outbreak led to disruption in supply chain, which impacted the growth of the market in 2020. However, increasing inclination toward healthy food products is expected to stimulate the market growth.
Unclear labelling of food hydrocolloid products can restrict the market expansion.
High costs of raw materials are anticipated to hamper the market growth during the forecast period.
Increased R&D investments and innovations in food hydrocolloids are expected to create immense opportunities for the market players.
Scope of the Report
The report on the Japan Food Hydrocolloids market includes an assessment of the market, trends, segments, and regional markets. Overview and dynamics have also been included in the report.
Japan Food Hydrocolloids Market - Global Industry Analysis, Growth, Share, Size, Trends, and Forecast
Types (Gelatin Gum, Pectin, Xanthan Gum, Guar Gum, Carrageenan, and Others) and Applications (Dairy & Frozen Products, Bakery, Beverages, Confectionery, Meat & Seafood Products, Oils & Fats, and Others)
Company Share, Market Analysis and Size, Competitive Landscape, Growth Factors, and Trends, and Revenue Forecast
Key Players Covered in the Report
Cargill Incorporated, CP Kelco U.S., Inc, DuPont, Koninklijke DSM N.V., and Behn Meyer.
Japan Food Hydrocolloids Market Segment Insights
Guar gum segment to account for a major market share
Based on types, the market is segregated into gelatin gum, pectin, xanthan gum, guar gum, carrageenan, and others. The guar gum segment is expected to account for a major market share in the coming years owing to its growing demand in the food & beverages industry, mainly from the frozen food products and confectionery segment. Multifunctional properties of gaur gum have increased its adoption in end-user applications, driving the market expansion.
Confectionery segment to register a healthy CAGR
In terms of applications, the market is segmented into dairy & frozen products, bakery, beverages, confectionery, meat & seafood products, oils & fats, and others. The confectionery segment is expected to register a substantial CAGR during the forecast period. Around 45% of Japan-based consumers choose sugar or chocolate confectionery foods as a snack for afternoon refreshment. Increasing use of hydrocolloids in the confectionery segment is due to its ability to modify the properties of food as a fat replacer.
A food product that offers good taste as well as health advantages are preferred among consumers, which positively influence the segment growth.
Segments Covered in the Report
The global Japan food hydrocolloids market has been segmented on the basis of
- Gelatin Gum
- Xanthan Gum
- Guar Gum
- Dairy & Frozen Products
- Meat & Seafood Products
- Oils & Fats
Key players competing in the Japan food hydrocolloids market include Cargill Incorporated, CP Kelco U.S., Inc, DuPont, Koninklijke DSM N.V., and Behn Meyer.