The global food hydrocolloids market is expected to grow from US$ 11.3 billion in 2022 to US$ 16.7 billion by 2028, at a CAGR of 6.4% during the forecast period. The growth of the market is attributed to a number of factors, including the rising demand for processed foods, the increasing awareness of the health benefits of food hydrocolloids, and the growing demand for clean-label food products.

Food hydrocolloids are a class of food additives that are made from natural or synthetic sources. They are long-chain polymers that have the ability to bind water and form gels. Food hydrocolloids are used in a wide range of food and beverage products to provide a variety of functions, such as thickening, stabilizing, emulsifying, and gelling.

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The main drivers of the market's expansion are the need for baked goods and confections, the multipurpose nature of food hydrocolloids, and rising health consciousness. In order to create new products and satisfy the rising demand for processed and convenience meals, major market participants are putting an emphasis on research and development (R&D), according to the study.

Key Takeaways:

• The global food hydrocolloids market is expected to grow from US$ 11.3 billion in 2022 to US$ 16.7 billion by 2028, at a CAGR of 6.4%.
• The growth of the market is attributed to the increasing demand for processed foods, convenience foods, and functional foods.
• Food hydrocolloids are used in a wide range of food products, including bakery products, beverages, dairy products, confectionery, meat products, and sauces and dressings.
• The major food hydrocolloids include guar gum, xanthan gum, carrageenan, pectin, and cellulose.
• The Asia Pacific region is the largest market for food hydrocolloids, followed by North America and Europe.

Food Hydrocolloids Market Historic Outlook (2017 to 2021) Vs Sales Forecast (2022 to 2028):

Historically, between 2017 and 2021, sales of food hydrocolloids increased at a CAGR of about 4.5%. Global health consciousness and consumers' growing desire for natural food additives are predicted to fuel market growth. In addition, the market for fat alternatives is being driven by the increased focus on nutrition and health, particularly the growing desire to reduce the prevalence of obesity, diabetes, and food allergies worldwide. Because many stabilizers are now solely manufactured as emulsifiers and texturizers, there is a greater need for food hydrocolloids.

Consequently, the preventive effects of hydrocolloid dressing have helped medical professionals, including doctors. In order to avoid facial pressure and facial markings when wearing medical protective equipment, it is widely utilized.

Key Players:

The major players in the global food hydrocolloids market include:

• Cargill Incorporated
• CP Kelco US Inc.
• DuPont
• Koninklijke DSM N.V.
• Archer Daniels Midland Company
• Tate & Lyle PLC
• Ingredion Incorporated
• Kerry Group PLC
• Palsgaard A/S
• Ashland Global Holdings Inc.
• FMC Corporation

Market Segmentation:

The food hydrocolloids market can be segmented by type, application, and region.

By Type:

• Gelatin
• Pectin
• Xanthan gum
• Guar gum
• Carrageenan
• Alginate
• Agar

By Application:

• Dairy and frozen products
• Bakery
• Beverages
• Confectionery
• Meat and seafood products
• Sauces and dressings

By Region:

• North America
• Europe
• Asia Pacific
• Latin America
• Middle East and Africa