Market Research Report
North America Food Hydrocolloids Market -Growth, Trends and Forecast (2019 - 2024)
|Published by||Mordor Intelligence LLP||Product code||866669|
|Published||Content info||90 Pages
Delivery time: 2-3 business days
|North America Food Hydrocolloids Market -Growth, Trends and Forecast (2019 - 2024)|
|Published: May 1, 2019||Content info: 90 Pages||
North America Food Hydrocolloids Market is forecasted to grow at a CAGR of 4.9% during the forecast period of (2019-2024).
The market has been segmented by type, application, and geography. Based on type, the market is further segmented into gellan gum, pectin, xanthan gum, guar gum, carrageenan, alginate, and other types. Based on application, the market is further segmented into dairy and frozen products, bakery, beverages, confectionery, meat and seafood products, oils and fats, and other applications.
Gellan Gum is the Largest Market Segment
North America is the largest market for gelatin-based hydrocolloids. Gellan gum is an important hydrocolloid in the food industry and is widely used as a food additive in healthy food due to its high content of protein and amino acid. The hydrocolloidal nature of gellan gum has numerous applications in confectionery products (for imparting chewiness, texture, and foam stabilization), jelly deserts (for creaminess, fat reduction, and mouthfeel), dairy products (for stabilization and texturization), and meat products (for water-binding). Owing to the high prices, gellan gum is witnessing a slow growth from the last few years. In the US market, gellan gum is seeing competition from low priced xanthan gum and hence, witnessing slow growth.
Dairy & Frozen Products Holds the Largest Market Share by Application
Dairy & frozen products and confectionery are the highest in North America market followed by meat, poultry & seafood products, beverages, and bakery. In the United States, the current trend toward new, low-fat dairy products with lower total solids contents has created a further scope of demand for stabilizers; a combination of hydrocolloids can be more effective, rather than applying a single stabilizer in dairy and frozen products. This led to the development of a large number of blended hydrocolloids formulated for specific dairy products. Beyond white milk and natural cheese, almost all dairy products may benefit from the addition of hydrocolloids. In yogurt, sour cream and other cultured dairy products, hydrocolloids modify texture by emulsifying, thickening and gelling, in addition to controlling syneresis.
With several players existing in the market, the global market is highly competitive. The leading players of the market are Cargill, CP Kelco U.S., Inc. and Kerry Group. Strategies of leading players focus on developing innovative solutions that address the taste, texture, and nutritional profile of processed foods, in turn, extending the shelf-life of the final consumer product.