(Food-Beverage-News.Com, May 17, 2018 ) Global Food Hydrocolloids Market: By Source (Natural Source and Synthetic source), By Type (Agar, Gelatin, Alginate, Xanthan gum, Galactomannans, Starch, and Others), By Function (Fat Replacer, Emulsifier, Stabilizer, Coating Agents, and Others), By Application (Bakery, Confectionery, Dairy & Frozen Products, Beverages, and Others) By Distribution Channel (Supermarkets & Hypermarkets, Online Stores, and Others), and Geography - Market Estimation, Dynamics, Regional Share, Trends, Competitor Analysis 2013-2017 and Forecast 2018-2024
Global food hydrocolloids market was valued at US$ XX Mn in 2017 and expected to grow at 3.5% Compound Annual Growth Rate (CAGR) over 2018 to 2024
Market Outline: Food Hydrocolloids Market Colloids are the polymer solutions, emulsions, vesicles, liposomes, hydrophilic networks and similar materials. Colloids are the heterogeneous systems with a minimum of two phases. Hydrocolloids are generally called as the gums, which are hydrophilic polymers of vegetable, animal, microbial or synthetic of origin. Hydrocolloids are the polysaccharides and proteins of commercial importance.
Market Dynamics: Food Hydrocolloids Market Soaring demand for the processed food is the key factor driving the growth of the food hydrocolloids market. The rising health awareness among the masses is anticipated to drive the market revenue growth. The ability to act as a substituent of fat in the food products and increasing research and development activities is adding scope for the expansion of the market which is providing opportunity to the vendors to expand the market presence. However, the stringent government regulations are likely to hamper the growth of the food hydrocolloids market.
Market Scope: Food Hydrocolloids Market Food hydrocolloids market is segmented based on the source, type, function, application, and distribution channel Based on the source, the market is segmented into the following: Natural Source o Plant o Seaweed o Microbial o Animal Synthetic Source Based on the type, the market is segmented into the following: Agar Gelatin Alginate Xanthan Gum Galactomannans Starch Others Based on the function, the market is segmented into the following: Fat Replacer Emulsifier Stabilizer Coating Agents Others Based on the application, the market is segmented into the following: Bakery Confectionery Dairy & Frozen Products Beverages Others Based on the distribution channel, the market is segmented into the following: Supermarkets & Hypermarkets Online Stores Others
Regional Analysis: Food Hydrocolloids Market Geographically, global food hydrocolloids market is segmented into North America, Europe, Asia Pacific, Latin America, and Middle East and Africa. North America food hydrocolloids market is dominant market when compared with that of the other regional markets. The change in lifestyles along with soaring working population are keen towards the convenience food is the key factor anticipating the growth of the food hydrocolloids market in this region. Europe trails North America. Asia Pacific is expected to grow exponentially in the forecasted period owing to its urbanization. The interest of the vendors towards the emerging economies like China and India is likely to boost the growth of the market over the forthcoming years.
Competition Assessment: Food Hydrocolloids Market Some of the players in the global food hydrocolloids market include: Lubrizol Corporation (U.S) Kerry Group PLC. (Ireland) Darling Ingredients Inc. (U.S) Fuerst Day Lawson (UK) TIC GUMs Inc. (U.S) E. I. du Pont de Nemours and Company (U.S) Cargill, Inc. (U.S) CP Kelco (U.S) Ashland Inc. (U.S)
Notable Market Developments: Food Hydrocolloids Market In June 2017, Alland & Robert has launched clean label hydrocolloid solution
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