South Africa Food Hydrocolloids Market

The South Africa food hydrocolloids market size is projected to expand at a substantial CAGR during the forecast period, 2021–2028. The growth of the market is attributed to the changing food habits and increase consumption of ready to eat products.

Hydrocolloids are a heterogeneous collection of long chain polymers (polysaccharides and proteins) that create viscous dispersions and/or gels when dispersed in water. The presence of a large number of hydroxyl (-OH) groups increases the substance's propensity for interacting with water molecules, making it hydrophilic. They also produce a dispersion, which is a hybrid of a solution and a suspension with colloid-like properties. Because of these two characteristics, they are known as hydrophilic colloids or hydrocolloids.

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In foods, hydrocolloids have a wide range of beneficial qualities. These include gelling, stabilization, thickening, emulsifying, and regulating the crystal development of ice and sugar, however thickening and gelling are the most common uses for hydrocolloids. The thickening or viscosity-producing action of hydrocolloids is achieved by dispersing them in water. All hydrocolloids have this water-thickening effect, which is the primary reason for their widespread usage.

Under the Joint FAO/WHO Food Standards Programmed, the Codex Alimentarius Commission was established in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to define international food standards, recommendations, and associated publications such as codes of practice.

South Africa is a member of Codex, and the Department of Health is the Codex contact point. Officials from the government represent the country in committee meetings where consensus-based standards are produced. The South African Department of Health's goal/intention is to incorporate Codex standards into South African legislation.

According to FAOSTAT FBS statistics, South Africans consumed 18 kg more meat per year in 2009 than they did in 1994, which is consistent with previous research. This rise is mostly due to huge increases (>109 percent) in chicken and pork consumption, whereas beef, mutton, and goat meat consumption has remained relatively consistent. However, Euromonitor PFBC statistics show that meat consumption fell somewhat between 1999 and 2012.

The majority of early South Africans were hunter-gatherers. Tortoises, crayfish, coconuts, and squash were among the items they relied on to live. Biltong (dried, salted, and spiced meat, akin to jerky) and biscuits (dry sweetened biscuits, like zwieback or rusks) were popular foods among the early settlers, and both are still appreciated by South Africans in the twenty-first century.

South Africa Food Hydrocolloids Market Trends, Drivers, Restraints, and Opportunities

• Increased consumption of beverages in the country is expected to drive the market expansion in coming years.
• Growing demand for dairy products is projected to surge the demand for food hydrocolloids market.
• Rising consumption of bakery & confectionery product are anticipated to surge the market.
• Urbanization, and introduction of novel products are expected to boost the market during the forecast period.
• Increased demand for nutritious food with longer shelf-life leads to increase connectivity is expected to fuel the market during the forecast period.
• Rising demand for dairy production is key factors pushing the market growth in the coming years.
• Rapid growth in processing technology are major factors boosting the market in the coming years
• Regulatory checks on imports and restrictive government policies on food additivities are expected to hinder the market.

Scope of South Africa Food Hydrocolloids Market Report

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

South Africa Food Hydrocolloids Market Segment Insights

In terms of types, the South Africa food hydrocolloids market is segmented into gelatin gum, pectin, xanthan gum, and others. The xanthan gum segment is expected to hold a key share of the market in the coming years due to the widely used in sauces, non-fat milk, salad dressings, dairy products, baked & frozen meals, and other uses are expected to boost market growth.

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Based on applications, the South Africa food hydrocolloids market is divided into meat & seafood products, bakery & confectionery, dairy & frozen products, beverages, oils & fats, and others. The beverages segment is expected to account for a key share of the market during the forecast period owing to gum is used for emulsification purposes in flavored beverages.

Segments

The South Africa food hydrocolloids market has been segmented on the basis of

Applications

• Dairy & Frozen Products
• Beverages
• Meat Industry
• Confectionery
• Bakery
• Others

Types

• Phosphoric Acid
•  Lactic Acid
• Citric Acid
•  Others

Country

• South Africa

Key Players

• Palani Group
• Cargill Incorporated
• Kerry Group PLC
• CP Kelco
• Koninklijke DSM NV
• Tranarc Holdings (Pty) Ltd
• Ingredion Incorporated

Competitive Landscape

Key players competing in the South Africa food hydrocolloids market include Palani Group; Cargill Incorporated; Kerry Group PLC; CP Kelco; Koninklijke DSM NV; Tranarc Holdings (Pty) Ltd; Ingredion Incorporated.
Some of these players are coming up with several market strategies including mergers, acquisitions, partnerships, collaborations, capacity expansion, and product launches to increase their market shares.