Food Hydrocolloids Market Likely to Rise Rapidly in Asia Pacific due to Rising Demand for Processed Food, says TMR

The global food hydrocolloids market is driven primarily by the rising demand for processed foods, according to a new report from Transparency Market Research (TMR). The report examines the development trajectory exhibited by the global food hydrocolloids market in the past few years and the market’s current statistics. Further, based on a solid analysis of the market’s historical and present figures, the report presents reliable forecasts regarding the development trajectory of the food hydrocolloids market in the coming years. The report is titled ‘Food Hydrocolloids Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2016 – 2024.’

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Hydrocolloids are polymeric chains of very fine particles of dispersed in water. The consistency of the mixture varies according to the proportion of colloids and water in the mixture. Food hydrocolloids affect the rheology of any food product they are added to, as they bring about direct structural changes in the consistency of the food. Due to this property, food hydrocolloids can be used as thickening agents, gelling agents, emulsifying agents, and stabilizing agents in the production of various food items.

The prime driver for the global food hydrocolloids market is the rising demand for convenience foods and processed foods. The consistency of both types of food requires special attention. Processed foods, which are rarely consumed immediately after the purchase and are often consumed over long periods, are a key application of the food hydrocolloids market. They are likely to remain a leading contributor to the global food hydrocolloids market in the coming years, as the demand for processed food is likely to grow steadily in urban areas across the world.

Based on product type, the global food hydrocolloids market can be segmented into gelatin, pectin, agar, guar gum, xanthan gum, carrageenan, cellulosics, alginates, gum Arabic, locust bean gum, and others. Food hydrocolloids can be derived from plants, animals, as well as microbes, making them readily available and utilizable. By end use, meat and poultry, frozen foods, dairy, bakery and confectionary products, and beverages are the leading revenue generating segments of the food hydrocolloids market.

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Regionally, North America is the leading contributor to the global food hydrocolloids market. The high demand for processed food in North America is the key driver for the food hydrocolloids market in North America. On the other hand, the rising urban population in countries such as India, China, South Korea, and Taiwan is likely to result in strong growth of the Asia Pacific market for food hydrocolloids in the 2016-2024 forecast period.

The report also examines the competitive landscape of the global food hydrocolloids market by presenting business profiles of leading players such as Ashland Inc., Lubrizol Corporation, Cargill Inc., CP Kelco, E.I. du Pont de Nemours and Company, and Rousselot S.A.S.

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This release was published on openPR.