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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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.
Recently, some hydrocolloids are being used due to their polymeric structure as fat replacers to obtain low-calorie products. Hydrocolloid additions enhance the production of gluten-free bakery products by giving the dough better texture, thickening, and water retention. When xanthan gum is employed in gluten-free bread made using a starch mixture of rice flour, corn starch, and sodium caseinate, the desired results on rheological testing are obtained. Thus, during the review period, the increasing demand for gluten-free bakery products is anticipated to further drive the demand for hydrocolloids.
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.
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Regional Analysis:
North America is projected to gain the largest market share in the global hydrocolloids market. Given the nation's food habits and eating habits, there is a special demand for the ingredient that reduces oil and fat in US. It serves as a barrier for the oil and fat found in the widely consumed breaded and fried cuisine in the country. It is possible to substitute calorie-dense fat and oil with what is essentially structured water by employing hydrocolloids. Customers prefer foods that are low in oil and fat, which is attainable with the right use of hydrocolloids. The market for hydrocolloids in the nation is anticipated to grow further as a result of the huge rise in the number of health-conscious consumers.
Key Market Players:
Key players in this market include International Flavors & Fragrances Inc. (US), Ingredion (US), Cargill, Incorporated (US), Kerry Group plc (Ireland), Associated Archer Daniels Midland Company (US), Palsgaard A/S (Denmark), Darling Ingredients Inc. (US), DSM (Netherlands), Ashland (US), Tate & Lyle (UK), CP Kelco U.S., Inc. (US), Nexira (France), Deosen Biochemical (Ordos) Ltd. (China), Fufeng Group (China), and BASF SE (Germany).
