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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
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North America Food Hydrocolloids Market -Growth, Trends and Forecast (2019 - 2024)
Published: May 1, 2019 Content info: 90 Pages

Market Overview

North America Food Hydrocolloids Market is forecasted to grow at a CAGR of 4.9% during the forecast period of (2019-2024).

  • North America is one of the largest market for hydrocolloids; the specific demand for the substance for oil and fat reduction exists in the region given the food habit and eating practices of the consumers. It acts as a barrier for oils and fats in breaded/fried foods consumed heavily in US.
  • By using hydrocolloids, calorie-dense fats and oils can be replaced with what is essentially structured water. Therefore, consumers would prefer products low in oil and fat, which possible through proper use of hydrocolloids.
  • The major types of hydrocolloids in the North America hydrocolloid market are gellan gum, xanthan gum, guar gum, locust bean gum, and pectin, among others.

Scope of the Report

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.

Key Market Trends

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.

Competitive Landscape

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.

Reasons to Purchase this report:

  • The market estimate (ME) sheet in Excel format
  • Report customization as per the client's requirements
  • 3 months of analyst support
Table of Contents
Product Code: 47658

Table of Contents


  • 1.1 Study Deliverables
  • 1.2 Study Assumptions
  • 1.3 Scope of the Study



  • 3.1 Market Overview


  • 4.1 Market Drivers
  • 4.2 Market Restraints
  • 4.3 Porter's Five Forces Analysis
    • 4.3.1 Threat of New Entrants
    • 4.3.2 Bargaining Power of Buyers/Consumers
    • 4.3.3 Bargaining Power of Suppliers
    • 4.3.4 Threat of Substitute Products
    • 4.3.5 Intensity of Competitive Rivalry


  • 5.1 By Type
    • 5.1.1 Gellan Gum
    • 5.1.2 Pectin
    • 5.1.3 Xanthan Gum
    • 5.1.4 Guar Gum
    • 5.1.5 Carrageenan
    • 5.1.6 Others
  • 5.2 By Application
    • 5.2.1 Dairy and Frozen Products
    • 5.2.2 Bakery
    • 5.2.3 Beverages
    • 5.2.4 Confectionery
    • 5.2.5 Meat and Seafood Products
    • 5.2.6 Oil and Fats
    • 5.2.7 Other Applications
  • 5.3 Geography
    • 5.3.1 North America
      • United States
      • Canada
      • Mexico
      • Rest of North America


  • 6.1 Most Active Companies
  • 6.2 Most Adopted Strategies
  • 6.3 Market Share Analysis
  • 6.4 Company Profiles
    • 6.4.1 Cargill, Incorporated
    • 6.4.2 CP Kelco U.S., Inc
    • 6.4.3 DuPont
    • 6.4.4 DSM group
    • 6.4.5 Archer Daniels Midland Company
    • 6.4.6 Ashland Global Holdings Inc.
    • 6.4.7 Behn Meyer Holding AG
    • 6.4.8 J.F. Hydrocolloids, Inc.


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