Food Hydrocolloids Market Size, Share, Trend Analysis, Segmentation And Forecast To 2033

The Business Research Company recently released a comprehensive report on the Global Food Hydrocolloids Market Size and Trends Analysis with Forecast 2024-2033. This latest market research report offers a wealth of valuable insights and data, including global market size, regional shares, and competitor market share. Additionally, it covers current trends, future opportunities, and essential data for success in the industry.

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According to The Business Research Company's, The food hydrocolloids market size has grown strongly in recent years. It will grow from $3.97 billion in 2023 to $4.21 billion in 2024 at a compound annual growth rate (CAGR) of 5.9%. The growth in the historic period can be attributed to rising preference for natural food, growing demand for processed foods, rising demand for convenience foods, rising consumption fruit-infused beverages, and rising preference for natural and clean-label ingredients.

The food hydrocolloids market size is expected to see strong growth in the next few years. It will grow to $5.35 billion in 2028 at a compound annual growth rate (CAGR) of 6.2%. The growth in the forecast period can be attributed to increasing consumption of functional food, growing preference for vegan food, increasing demand for bakery food, increase in uptake of ready-to-eat meals, and rising disposable income of consumers. Major trends in the forecast period include development of innovative hydrocolloids, introducing label-friendly food powders, product innovations, plant constructions, and developing food corporations.

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Market Drivers and Trends:

The growing demand for processed foods is expected to propel the growth of the food hydrocolloids market going forward. Processed foods are foods that have been altered from their original state through methods such as canning, cooking, freezing, or adding ingredients to enhance flavor, extend shelf life, or improve convenience. The demand for processed foods is due to modern lifestyles that require convenience, longer shelf life, and quick meal preparation options, as well as the widespread availability and marketing of these products. Food hydrocolloids are used to improve the texture, stability, and shelf life of processed foods, enabling fat and calorie reduction and enhancing nutritional value, which support the production of convenient and appealing ready-to-eat foods, meeting the demands of modern consumers. For instance, in 2023, according to the United States Department of Agriculture, a US-based federal agency, the total value of US processed food products exported from the country increased to $36.59 billion in 2023, an increase of 1.7% compared to previous years. Therefore, the growing demand for processed foods drives the food hydrocolloids market.

Major companies operating in the food hydrocolloids market focus on developing innovative products, such as Seaweed powder, to gain a competitive advantage. Seaweed powder, made from dried and ground seaweed, is a versatile and nutritious food ingredient. It can be derived from various types of seaweed, such as nori, kelp, dulse, and wakame. It is a valuable food ingredient often used as a hydrocolloid due to its functional properties. For instance, in February 2021, Cargill, a US-based agricultural corporation, launched Cargill Seagreens, a new seaweed powder food ingredient that enhances the texture, mouthfeel, and nutritional profile of a wide range of food and beverage applications, including dairy, bakery, and plant-based products. Seagreens powder is rich in essential vitamins, minerals, and antioxidants, making it a versatile and health-conscious ingredient for modern consumers seeking clean-label and functional food solutions. It also meets a trifecta of consumer demands, enabling product developers to create foods and drinks with rich sensory experiences. This single ingredient enhances taste and texture and is also perceived positively on ingredient labels by consumers.

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Major Key Players of the Market:

Cargill Incorporated, Archer Daniels Midland Company, BASF SE, Kraft Foods Group Inc., DuPont de Nemours Inc., International Flavors & Fragrances Inc., Kerry Group plc, Ingredion Incorporated, Ashland Inc., CP Kelco ApS, Tate & Lyle PLC, Darling Ingredients Inc., Jungbunzlauer Suisse AG, Nexira, Palsgaard A/S, Meihua Holdings Group Co. Ltd., Ceamsa, Koninklijke DSM N.V., , W Hydrocolloids Inc., Tic Gums Inc., Polygal AG, Lucid Colloids Ltd., JM Huber Corporation, Deosen Biochemical (Ordos) Ltd., Hindustan Gum & Chemicals Ltd., UNIPEKTIN Ingredients AG

Food Hydrocolloids Market 2024 Key Insights:

• The food hydrocolloids market size is expected to see strong growth in the next few years. It will grow to $5.35 billion in 2028 at a compound annual growth rate (CAGR) of 6.2%.
• Rising Demand For Processed Foods Fuels Growth In Food Hydrocolloids Market
• Cargill Introduces Seaweed-Based Innovations In Food Hydrocolloids
• North America was the largest region in the food hydrocolloids market in 2023

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