Japan Food Hydrocolloids Market Size, Growth Report | 2031

Segments - Food Hydrocolloids Market by Types (Gelatin Gum, Pectin, Xanthan Gum, Guar Gum, Carrageenan, and Others), Applications (Dairy & Frozen Products, Bakery, Beverages, Confectionery, Meat & Seafood Products, Oils & Fats, and Others), and Country - Industry Analysis, Growth, Share, Size, Trends, and Forecast 2023 – 2031

Author : Anuradha B. More

Fact-checked by : Vaibhav Chandola

Editor : Shruti Bhat

Report Description

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.

Attributes	Details
Report Title	Japan Food Hydrocolloids Market - Global Industry Analysis, Growth, Share, Size, Trends, and Forecast
Base Year	2022
Historic Data	2016–2021
Forecast Period	2023–2031
Segmentation	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)
Geographical Zone	Japan
Report Coverage	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

Segments Covered in the Report

The global Japan food hydrocolloids market has been segmented on the basis of

Types

Gelatin Gum
Pectin
Xanthan Gum
Guar Gum
Carrageenan
Others

Applications

Dairy & Frozen Products
Bakery
Beverages
Confectionery
Meat & Seafood Products
Oils & Fats
Others

Country

Japan

Key Players

Cargill Incorporated
CP Kelco U.S., Inc
DuPont
Koninklijke DSM N.V.
Behn Meyer

Competitive Landscape

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.

Food Hydrocolloids Market Keyplayers

Table Of Content

1. Executive Summary
2. Assumptions and Acronyms Used
3. Research Methodology
4. Food Hydrocolloids Market Overview
  4.1. Introduction
     4.1.1. Market Taxonomy
     4.1.2. Market Definition
  4.2. Macro-Economic Factors
     4.2.1. Industry Outlook
  4.3. Food Hydrocolloids Market Dynamics
     4.3.1. Market Drivers
     4.3.2. Market Restraints
     4.3.3. Opportunity
     4.3.4. Market Trends
  4.4. Food Hydrocolloids Market - Supply Chain
  4.5. Global Food Hydrocolloids Market Forecast
     4.5.1. Food Hydrocolloids Market Size (US$ Mn) and Y-o-Y Growth
     4.5.2. Food Hydrocolloids Market Size (000â€™ Units) and Y-o-Y Growth
     4.5.3. Food Hydrocolloids Market Absolute $ Opportunity
5. Global Food Hydrocolloids Market Analysis and Forecast by Types
  5.1. Market Trends
  5.2. Introduction
     5.2.1. Basis Point Share (BPS) Analysis by Types
     5.2.2. Y-o-Y Growth Projections by Types
  5.3. Food Hydrocolloids Market Size and Volume Forecast by Types
     5.3.1. Gelatin Gum
     5.3.2. Pectin
     5.3.3. Xanthan Gum
     5.3.4. Guar Gum
     5.3.5. Carrageenan
     5.3.6. Others
  5.4. Absolute $ Opportunity Assessment by Types
  5.5. Market Attractiveness/Growth Potential Analysis by Types
6. Global Food Hydrocolloids Market Analysis and Forecast by Applications
  6.1. Market Trends
  6.2. Introduction
     6.2.1. Basis Point Share (BPS) Analysis by Applications
     6.2.2. Y-o-Y Growth Projections by Applications
  6.3. Food Hydrocolloids Market Size and Volume Forecast by Applications
     6.3.1. Dairy & Frozen Products
     6.3.2. Bakery
     6.3.3. Beverages
     6.3.4. Confectionery
     6.3.5. Meat & Seafood Products
     6.3.6. Oils & Fats
     6.3.7. Others
  6.4. Absolute $ Opportunity Assessment by Applications
  6.5. Market Attractiveness/Growth Potential Analysis by Applications
7. Global Food Hydrocolloids Market Analysis and Forecast by Region
  7.1. Market Trends
  7.2. Introduction
     7.2.1. Basis Point Share (BPS) Analysis by Region
     7.2.2. Y-o-Y Growth Projections by Region
  7.3. Food Hydrocolloids Market Size and Volume Forecast by Region
     7.3.1. North America
     7.3.2. Latin America
     7.3.3. Europe
     7.3.4. Asia Pacific
     7.3.5. Middle East and Africa (MEA)
  7.4. Absolute $ Opportunity Assessment by Region
  7.5. Market Attractiveness/Growth Potential Analysis by Region
  7.6. Global Food Hydrocolloids Demand Share Forecast, 2019-2026
8. North America Food Hydrocolloids Market Analysis and Forecast
  8.1. Introduction
     8.1.1. Basis Point Share (BPS) Analysis by Country
     8.1.2. Y-o-Y Growth Projections by Country
  8.2. North America Food Hydrocolloids Market Size and Volume Forecast by Country
     8.2.1. U.S.
     8.2.2. Canada
  8.3. Absolute $ Opportunity Assessment by Country
  8.4. North America Food Hydrocolloids Market Size and Volume Forecast by Types
     8.4.1. Gelatin Gum
     8.4.2. Pectin
     8.4.3. Xanthan Gum
     8.4.4. Guar Gum
     8.4.5. Carrageenan
     8.4.6. Others
  8.5. Basis Point Share (BPS) Analysis by Types
  8.6. Y-o-Y Growth Projections by Types
  8.7. North America Food Hydrocolloids Market Size and Volume Forecast by Applications
     8.7.1. Dairy & Frozen Products
     8.7.2. Bakery
     8.7.3. Beverages
     8.7.4. Confectionery
     8.7.5. Meat & Seafood Products
     8.7.6. Oils & Fats
     8.7.7. Others
  8.8. Basis Point Share (BPS) Analysis by Applications
  8.9. Y-o-Y Growth Projections by Applications
  8.10. Market Attractiveness/Growth Potential Analysis
     8.10.1. By Country
     8.10.2. By Product Type
     8.10.3. By Application
  8.11. North America Food Hydrocolloids Demand Share Forecast, 2019-2026
9. Latin America Food Hydrocolloids Market Analysis and Forecast
  9.1. Introduction
     9.1.1. Basis Point Share (BPS) Analysis by Country
     9.1.2. Y-o-Y Growth Projections by Country
     9.1.3. Latin America Average Pricing Analysis
  9.2. Latin America Food Hydrocolloids Market Size and Volume Forecast by Country
      9.2.1. Brazil
      9.2.2. Mexico
      9.2.3. Rest of Latin America
   9.3. Absolute $ Opportunity Assessment by Country
  9.4. Latin America Food Hydrocolloids Market Size and Volume Forecast by Types
     9.4.1. Gelatin Gum
     9.4.2. Pectin
     9.4.3. Xanthan Gum
     9.4.4. Guar Gum
     9.4.5. Carrageenan
     9.4.6. Others
  9.5. Basis Point Share (BPS) Analysis by Types
  9.6. Y-o-Y Growth Projections by Types
  9.7. Latin America Food Hydrocolloids Market Size and Volume Forecast by Applications
     9.7.1. Dairy & Frozen Products
     9.7.2. Bakery
     9.7.3. Beverages
     9.7.4. Confectionery
     9.7.5. Meat & Seafood Products
     9.7.6. Oils & Fats
     9.7.7. Others
  9.8. Basis Point Share (BPS) Analysis by Applications
  9.9. Y-o-Y Growth Projections by Applications
  9.10. Market Attractiveness/Growth Potential Analysis
     9.10.1. By Country
     9.10.2. By Product Type
     9.10.3. By Application
  9.11. Latin America Food Hydrocolloids Demand Share Forecast, 2019-2026
10. Europe Food Hydrocolloids Market Analysis and Forecast
  10.1. Introduction
     10.1.1. Basis Point Share (BPS) Analysis by Country
     10.1.2. Y-o-Y Growth Projections by Country
     10.1.3. Europe Average Pricing Analysis
  10.2. Europe Food Hydrocolloids Market Size and Volume Forecast by Country
     10.2.1. Germany
     10.2.2. France
     10.2.3. Italy
     10.2.4. U.K.
     10.2.5. Spain
     10.2.6. Russia
     10.2.7. Rest of Europe
  10.3. Absolute $ Opportunity Assessment by Country
  10.4. Europe Food Hydrocolloids Market Size and Volume Forecast by Types
     10.4.1. Gelatin Gum
     10.4.2. Pectin
     10.4.3. Xanthan Gum
     10.4.4. Guar Gum
     10.4.5. Carrageenan
     10.4.6. Others
  10.5. Basis Point Share (BPS) Analysis by Types
  10.6. Y-o-Y Growth Projections by Types
  10.7. Europe Food Hydrocolloids Market Size and Volume Forecast by Applications
     10.7.1. Dairy & Frozen Products
     10.7.2. Bakery
     10.7.3. Beverages
     10.7.4. Confectionery
     10.7.5. Meat & Seafood Products
     10.7.6. Oils & Fats
     10.7.7. Others
  10.8. Basis Point Share (BPS) Analysis by Applications
  10.9. Y-o-Y Growth Projections by Applications
  10.10. Market Attractiveness/Growth Potential Analysis
     10.10.1. By Country
     10.10.2. By Product Type
     10.10.3. By Application
  10.11. Europe Food Hydrocolloids Demand Share Forecast, 2019-2026
11. Asia Pacific Food Hydrocolloids Market Analysis and Forecast
  11.1. Introduction
     11.1.1. Basis Point Share (BPS) Analysis by Country
     11.1.2. Y-o-Y Growth Projections by Country
     11.1.3. Asia Pacific Average Pricing Analysis
  11.2. Asia Pacific Food Hydrocolloids Market Size and Volume Forecast by Country
     11.2.1. China
     11.2.2. Japan
     11.2.3. South Korea
     11.2.4. India
     11.2.5. Australia
     11.2.6. Rest of Asia Pacific (APAC)
  11.3. Absolute $ Opportunity Assessment by Country
  11.4. Asia Pacific Food Hydrocolloids Market Size and Volume Forecast by Types
     11.4.1. Gelatin Gum
     11.4.2. Pectin
     11.4.3. Xanthan Gum
     11.4.4. Guar Gum
     11.4.5. Carrageenan
     11.4.6. Others
  11.5. Basis Point Share (BPS) Analysis by Types
  11.6. Y-o-Y Growth Projections by Types
  11.7. Asia Pacific Food Hydrocolloids Market Size and Volume Forecast by Applications
     11.7.1. Dairy & Frozen Products
     11.7.2. Bakery
     11.7.3. Beverages
     11.7.4. Confectionery
     11.7.5. Meat & Seafood Products
     11.7.6. Oils & Fats
     11.7.7. Others
  11.8. Basis Point Share (BPS) Analysis by Applications
  11.9. Y-o-Y Growth Projections by Applications
  11.10. Market Attractiveness/Growth Potential Analysis
     11.10.1. By Country
     11.10.2. By Product Type
     11.10.3. By Application
  11.11. Asia Pacific Food Hydrocolloids Demand Share Forecast, 2019-2026
12. Middle East & Africa Food Hydrocolloids Market Analysis and Forecast
  12.1. Introduction
     12.1.1. Basis Point Share (BPS) Analysis by Country
     12.1.2. Y-o-Y Growth Projections by Country
     12.1.3. Middle East & Africa Average Pricing Analysis
  12.2. Middle East & Africa Food Hydrocolloids Market Size and Volume Forecast by Country
     12.2.1. Saudi Arabia
     12.2.2. South Africa
     12.2.3. UAE
     12.2.4. Rest of Middle East & Africa (MEA)
  12.3. Absolute $ Opportunity Assessment by Country
  12.4. Middle East & Africa Food Hydrocolloids Market Size and Volume Forecast by Types
     12.4.1. Gelatin Gum
     12.4.2. Pectin
     12.4.3. Xanthan Gum
     12.4.4. Guar Gum
     12.4.5. Carrageenan
     12.4.6. Others
  12.5. Basis Point Share (BPS) Analysis by Types
  12.6. Y-o-Y Growth Projections by Types
  12.7. Middle East & Africa Food Hydrocolloids Market Size and Volume Forecast by Applications
     12.7.1. Dairy & Frozen Products
     12.7.2. Bakery
     12.7.3. Beverages
     12.7.4. Confectionery
     12.7.5. Meat & Seafood Products
     12.7.6. Oils & Fats
     12.7.7. Others
  12.8. Basis Point Share (BPS) Analysis by Applications
  12.9. Y-o-Y Growth Projections by Applications
  12.10. Market Attractiveness/Growth Potential Analysis
     12.10.1. By Country
     12.10.2. By Product Type
     12.10.3. By Application
  12.11. Middle East & Africa Food Hydrocolloids Demand Share Forecast, 2019-2026
13. Competition Landscape
  13.1. Global Food Hydrocolloids Market: Market Share Analysis
  13.2. Food Hydrocolloids Distributors and Customers
  13.3. Food Hydrocolloids Market: Competitive Dashboard
  13.4. Company Profiles (Details: Overview, Financials, Developments, Strategy)
     13.4.1. Cargill Incorporated
     13.4.2. CP Kelco U.S., Inc
     13.4.3. DuPont
     13.4.4. Koninklijke DSM N.V.
     13.4.5. Behn Meyer