The global hydrocolloids market is estimated to be valued at USD 11.2 billion in 2023 and is projected to reach USD 14.5 billion by 2028, at a CAGR of 5.4% during the forecast period. The exponential growth in the natural and clean-label food consumption across the food and beverage industry due to its growing awareness has influenced the use of hydrocolloids. Moreover, this has led to an increase in dependence on natural fibers and gums for functional properties, stability, safety, and quality of food products. According to the American Oil chemist society Journal of 2015, hydrocolloids, apart from imparting textural properties, also enhance the nutritional properties of the food as they contain nearly 60%-90% of dietary fibers.
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Market Drivers and Restraints:
Multifunctionality of hydrocolloids to lead to wide range of applications
Among various biopolymers, hydrocolloids are widely utilized in food technology. To increase quality and shelf life, hydrocolloids are frequently employed in food formulations. In a variety of food products, including soups, salad dressings, gravies, toppings, sauces, jellies, jam, restructured foods, marmalade, and low-sugar per calorie gels, hydrocolloids have been widely employed. They can also be used to prevent the production of sugar and ice crystals in ice cream and to manage the flavur release. These substances aid in enhancing food texture and moisture retention in the baking sector, which helps to delay starch retrogradation and, therefore, raises the overall quality of the items during storage.
Stringent regulations and international quality standards
It is observed that there are no clear universal guidelines regarding the usage of individual ingredients in the end products. Regulations and guidelines vary from region to region. This has resulted in additional costs for production for manufacturing region-specific ingredients. Furthermore, the amount of hydrocolloids that can be used in food items is rigorously controlled. The health of people may be negatively impacted by excessive hydrocolloids. The way hydrocolloids are used in food will affect health. Each hydrocolloid makes a relatively minor contribution, and the health advantages of these substances cannot be distinguished from those of other non-digestible carbohydrates. Manufacturers may be constrained by a variety of rules. The most recent regulations, directives, as well as any other applicable national laws and regulations of that country, must be checked in order to have a complete understanding of the approved and prohibited hydrocolloids, as well as the precise approved applications, dosage, and conditions of use in a given country.
The Cosmetics & personal care products segment is projected to be the second-largest market in the forecasted period
Recently, hydrocolloids have found a fit in the personal care industry, often replacing synthetic chemicals with similar properties. Driven by consumers’ thirst for “all-natural” products, many manufacturers are trying to leverage the long history of hydrocolloids in the food industry for personal care applications. Therefore, with wide consumer interest in natural cosmetics, the number and demand for natural texturizers have grown strongly in recent years.
In terms of type, pectin is estimated to be the fastest type segment during the forecast period
Pectin is an important polysaccharide with applications in food, pharmaceuticals, and many other industries. It is used as an emulsifier, gelling agent, thickener, stabilizer, and fat or sugar replacer in a low-calorie food. Pectin and pectin-derived oligosaccharides can also be used as important ingredients in functional food. Its importance in the food sector lies in its ability to form a gel in the presence of Ca2+ ions or a solute at low pH.
The North American hydrocolloids market is also driven by its application in premium food products. The leading manufacturers of hydrocolloids in North America include Ashland Inc. (US), CP Kelco (US), Cargill, Incorporated (US), Ingredion Incorporated (US), and Darling Ingredients Inc. (US). The North American market is completely driven by the US. The US has a large market for bakery, confectionery, convenience food, and packaged food products; hence, it constitutes a major share in the market. Consumers in the US are calorie-conscious due to which low-calorie and low-fat food products are popular in the country. The increasing prevalence of obesity and cardiac diseases has led consumers to demand natural and low-calorie food products. Food manufacturers are therefore concentrating on the application of natural hydrocolloids and their function as fat replacers.