Russia Food Hydrocolloids Market by Type (Gelatin Gum, Pectin, Xanthan Gum, Guar Gum, and Others) and Application (Dairy and Frozen Products, Bakery, Beverages, Confectionery, Meat and Seafood Products, Oils and Fats, and Others) -Industry Analysis, Growth, Share, Size, Trends, and Forecast 2021 – 2028

The Russian food hydrocolloids market size is estimated to register a substantial CAGR during the forecast period, 2021–2028. The growth of the market is attributed to Increasing demand and consumption of convenience and ready-to-eat food.

Hydrocolloids play a crucial role in the food processing industry, these are used as thickeners, stabilizing agents and gelling agents. Over the last few years, the food processing industry has adopted large-scale food hydrocolloids, due to their functional properties. Rising demand for ready meal food products lead to significant increase in the use of hydrocolloids, this bodes well for the expansion of the Russian food hydrocolloids.

The Covid-19 pandemic had an adverse impact on the food hydrocolloids market. As production and utilization of food ingredients have changed, food consumption patterns has also changed around the world. Furthermore, restriction of trade activities, distribution networks, and supply chains had a moderate impact on the sales of food products; however, the government’s steps and strategies have helped to neutralised the situation. This pandemic has encouraged the key players to implement advance technologies to overcome these challenges and expand the market growth.

Market Trends, Drivers, Restraints, and Opportunities

• Rising development and application of food hydrocolloids in the food industry owing to the numerous characteristics and applications of these polymers are expected to drive the market during the forecast period.
• Increasing employment of hydrocolloids for various purposes, such as stabilizers of emulsions, thickeners, ?lm and gel formers, syneresis inhibitors, of water mobility, water retention and texture properties enhancers, controllers and to improve the food quality are primarily responsible for the demand of food hydrocolloids and estimated to propel the market growth.
• Growing preference towards natural ingredients and numerous applications of hydrocolloids in the food and beverage industry are projected to spur the market growth in coming years
• R&D investment and technological advancement in the Russian food hydrocolloids market are expected to offer lucrative opportunities for the market players.

Scope of the Report

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

Market Segment insights

The pectin segment is projected to constitute a large market share

Based on type, the Russian food hydrocolloids market is segregated into gelatin gum, pectin, xanthan gum, guar gum, and others. The pectin segment is expected to account for a key share of the market during the forecast period due to its versatile functional properties, owing to which it can be used as a thickening and gelling agent and stabilizer.  Pectin also improves texture and color, reduces cooking time, and increases the shelf life. It is enormously used in the production of fruit-based products, such as fruit-based yogurts and desserts, marmalades, and bakery products. It is also used in confectionery, such as jam and jellies. Additionally, along with its immense use in the food and beverage sector, it also applied in pharmaceuticals industry for wound healing preparations and specialty medical adhesives. Furthermore, it is a crucial ingredient for industrial use.

The bakery segment is expected to register a substantial CAGR

Based on application, the Russian food hydrocolloids market is divided into dairy and frozen products, bakery, beverages, confectionery, meat and seafood products, oils and fats, and others. The bakery segment accounts for a key share of the market and is estimated to propel even further over the forecast period owing to its ability to modify the properties of food as an emulsifier, stabilizer, gelling agent, and fat replacer. Furthermore, enhance dough handling properties, overall quality of fresh products, and to extend shelf-life of stored goods are the primary factors responsible for its demand in bakery segment.

Segments

Segments Covered in the Report

The Russian food hydrocolloids market has been segmented on the basis of:-

Type

• Gelatin Gum
• Pectin
• Xanthan Gum
• Guar Gum
• Others

Application

• Dairy and Frozen Products
• Bakery, Beverages
• Confectionery
• Meat and Seafood Products
• Oils and Fats
• Others

Key Companies

• Cargill, Incorporated
• Tate & Lyle PLC
• CP Kelco, Inc.
• Brenntag
• Soyuzopttorg Group

Competitive Landscape

Key players competing in the Russian food hydrocolloids market include Cargill, Incorporated; Tate & Lyle PLC; CP Kelco, Inc.; Brenntag; and Soyuzopttorg Group.
Some of these players are using several market strategies such as mergers, acquisitions, partnerships, collaborations, capacity expansion, and product launches to enhance their market shares.