North America Food Hydrocolloids Market Size, Growth | 2030

Report Description

The North America food hydrocolloids market size is projected to expand at a high CAGR during the forecast period, 2021–2028. Growth of the market is attributed to eating habits of consumers and demand for hydrocolloids are driven by the growing demand for processed food products in the food industry.

Food hydrocolloids are additives mainly used in the food industry to improve food quality and extend its shelf life. It consist of fine particles released in water, hydrocolloids are colloids in nature. Hydrocolloids are used in the food and beverage industry because they can change the texture and taste in food and beverage products. Some of their uses include emulsifiers, thickeners, and gelling agents. Food hydrocolloids can be obtained from microorganisms, plants, and animals and they can also be synthesized through chemical reactions

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A hydrocolloid is a mixture of amorphous substances composed of molecules of single substance. These substances diffuse through another substance, including sols, emulsions, and gels where these particles do not settle and cannot be separated in the usual way. They are repeatedly used in various foods, such as cakes, jellies, ice creams, candies, jellies, and jams to achieve the desired texture.

These functional ingredients are mainly used as emulsifiers, stabilizers, and thickeners because they are the main sources obtained from various synthetic and natural sources (such as plants, animals, algae, microorganisms and synthetic chemicals). It is used in a variety of industries, including food and beverages, personal care, oil and gas, pharmaceuticals, and agriculture.

North America Food Hydrocolloids Market Trends, Drivers, Restraints, and Opportunities

• Growing consumption of premium food & beverage products due to increasing health awareness and rising per capita income of consumers is expected to boost the market during the forecast period.
• Rapid growth of the food industry due to tandem population is the major factor fueling the market.
• Increasing application in bakery & confectionery products is expected to drive the market during the forecast period.
• High volatility in prices of raw materials and lack of availability in remote areas is anticipated to hamper the market growth.
• Strict government regulation on quality standards and limitations in use of food stabilizers act as major factors that can restrict the market growth during the forecast period.
• R&D investment and development of natural food stabilizers and clear labeling of food hydrocolloids is projected to offer immense opportunities for the market players.

Scope of the North America Food Hydrocolloids Market Report

The report on the North America food hydrocolloids market includes an assessment of the market, trends, segments, and regional markets. Overview and dynamics have also been included in the report.

North America Food Hydrocolloids Market Segment Insights

The gellan gum segment is projected to represent a major market share

On the basis of types, the food hydrocolloid market is divided into gelatin, xanthan gum, pectin, gellan gum, guar gum, carrageenan, and others. The gellan gum segment is expected to represent a key share of the market during the forecast period. Gellan gum is an important hydrocolloid in the food industry because of its high protein and amino acid content; it is widely used as a dietary supplement in health food.

It is used in confectionery to improve chew, consistency and foam stability, jelly desserts for creamy taste, reducing fat and mouth feel, dairy products for stabilization & texture and meat products for binding water. In recent years, the price of gellan gum has risen slowly. In the US market, gellan gum competes with cheap xanthan gum, so its growth is slow.  On the other hand, the guar gum segment is anticipated to expand at a rapid pace during the forecast period.

Guar gum is widely used as a raw material in various fields such as food and beverages, pharmaceuticals, and cosmetics. Its functional properties helps in end-use applications which creates demand in the food and beverage industry, especially the frozen food and confectionery industry, edible guar gum has an important market share.

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The dairy & frozen products segment is expected to expand at a significant pace

Based on applications, the food hydrocolloid market is divided into meat & sea foods products, bakery, confectionery, dairy & frozen products, beverages, and others. The dairy & frozen food products segment is expected to represent a key share of the market during the forecast period owing to dairy products, frozen food products are topped the list in the North American market. The amount of stabilizer required in the combination of hydrocolloids is more effective than applying a single stabilizer to dairy and frozen products.

This has led to the development of a large number of hybrid hydrocolloids specifically designed for certain dairy products. Except for white milk and natural cheese, almost all dairy products can benefit from the added hydrocolloids. On the other hand, the food & beverage segment is anticipated to expand at a rapid pace during the forecast period owing to its extensive use in beverages and other applications.

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