Market Overview:
The global microbial food hydrocolloid market is expected to grow at a CAGR of 5.5% during the forecast period from 2018 to 2030. The growth in this market can be attributed to the increasing demand for convenience foods and rising awareness about the benefits of using microbial food hydrocolloids. The bakery & confectionery application segment is expected to account for the largest share of the global microbial food hydrocolloid market in terms of revenue, followed by meat & poultry, sauces & dressings, beverages, dairy products and others applications segments. North America is estimated to be the largest regional market for microbial food hydrocolloids during 2018-2030 owing to high demand from countries such as U.S.
Product Definition:
A microbial food hydrocolloid is a substance that contains water and one or more polysaccharides. It is used as a thickener, stabilizer, or emulsifier in food products.
Carboxymethylcellulose:
It acts as an anti-caking agent, stabilizer, thickening agent and emulsifier in food applications. CMC has been gaining importance as an additive for microbial food hydrocolloids owing to its water-binding capacity, viscosity properties and non-toxic nature.
Gelatin:
Gelatin is a protein derived from collagen. It is used as an additive in microbial food hydrocolloid products such as gels and pastes. Gelatin helps the product to maintain its viscosity during storage and also improves its taste, texture and flavor.
Application Insights:
Beverages emerged as the leading application segment and accounted for over 30% of the global market share in terms of revenue in 2017. The product is widely used in fruit-flavored water, soft drinks, functional beverages, alcoholic drinks and juices among other beverages such as tea and coffee. It is also employed during the fermentation process to provide foam stability to beverage products thereby enhancing their aesthetic appeal.
The demand for microbial food hydrocolloids from bakery & confectionery applications has witnessed a CAGR of XX% from 2018 to 2030 on account of rising consumer awareness regarding health benefits associated with hydrating dietary supplements including improved digestive system function, better absorption of nutrients by body cells along with reduced occurrences of kidney stones among children below 14 years old suffering from chronic urinary tract infections (UTIs). Such factors are expected to drive product demand over the forecast period.
Regional Analysis:
Europe was the largest regional market in 2017 owing to high demand from various end-use industries. The region is expected to maintain its dominance over the forecast period due to increasing consumption of microbial food hydrocolloids in meat and dairy products, sauces, and dressings. Asia Pacific is projected to be the fastest-growing regional market at a CAGR of XX% from 2018 to 2030 on account of rising product demand as an additive in bakery and confectionery items, beverages, dairy products along with other applications such as pharmaceuticals & cosmetics.
China led by major cities such as Shanghai.
Growth Factors:
- Increasing demand for functional foods and dietary supplements
- Rising awareness about the health benefits of hydrocolloids
- Growing popularity of probiotics and prebiotics
- Rapid expansion of the food processing industry
- Technological advancements in hydrocolloid production
Scope Of The Report
Report Attributes
Report Details
Report Title
Microbial Food Hydrocolloid Market Research Report
By Type
Carboxymethylcellulose, Gelatin, Guar Gum, Gum Acacia(Gum Arabic), Xanthan Gum, Others
By Application
Bakery & Confectionery, Meat & Poultry, Sauces & Dressings, Beverages, Dairy Products, Others
By Companies
JM Huber Corp(CP Kelco), Ingredion, Dupont, Cargill, Kerry Group, Ashland, Hindustan Gum & Chemicals Ltd, Kraft Foods Group Inc., DSM, Jai Bharat Gum & Chemicals Ltd, Fufeng, Meihua, Caremoli Group, Behn Meyer, Iberagar
Regions Covered
North America, Europe, APAC, Latin America, MEA
Base Year
2021
Historical Year
2019 to 2020 (Data from 2010 can be provided as per availability)
Forecast Year
2030
Number of Pages
203
Number of Tables & Figures
143
Customization Available
Yes, the report can be customized as per your need.
Global Microbial Food Hydrocolloid Market Report Segments:
The global Microbial Food Hydrocolloid market is segmented on the basis of:
Types
Carboxymethylcellulose, Gelatin, Guar Gum, Gum Acacia(Gum Arabic), Xanthan Gum, Others
The product segment provides information about the market share of each product and the respective CAGR during the forecast period. It lays out information about the product pricing parameters, trends, and profits that provides in-depth insights of the market. Furthermore, it discusses latest product developments & innovation in the market.
Applications
Bakery & Confectionery, Meat & Poultry, Sauces & Dressings, Beverages, Dairy Products, Others
The application segment fragments various applications of the product and provides information on the market share and growth rate of each application segment. It discusses the potential future applications of the products and driving and restraining factors of each application segment.
Some of the companies that are profiled in this report are:
- JM Huber Corp(CP Kelco)
- Ingredion
- Dupont
- Cargill
- Kerry Group
- Ashland
- Hindustan Gum & Chemicals Ltd
- Kraft Foods Group Inc.
- DSM
- Jai Bharat Gum & Chemicals Ltd
- Fufeng
- Meihua
- Caremoli Group
- Behn Meyer
- Iberagar
Highlights of The Microbial Food Hydrocolloid Market Report:
- The market structure and projections for the coming years.
- Drivers, restraints, opportunities, and current trends of market.
- Historical data and forecast.
- Estimations for the forecast period 2030.
- Developments and trends in the market.
- By Type:
- Carboxymethylcellulose
- Gelatin
- Guar Gum
- Gum Acacia(Gum Arabic)
- Xanthan Gum
- Others
- By Application:
- Bakery & Confectionery
- Meat & Poultry
- Sauces & Dressings
- Beverages
- Dairy Products
- Others
- Market scenario by region, sub-region, and country.
- Market share of the market players, company profiles, product specifications, SWOT analysis, and competitive landscape.
- Analysis regarding upstream raw materials, downstream demand, and current market dynamics.
- Government Policies, Macro & Micro economic factors are also included in the report.
We have studied the Microbial Food Hydrocolloid Market in 360 degrees via. both primary & secondary research methodologies. This helped us in building an understanding of the current market dynamics, supply-demand gap, pricing trends, product preferences, consumer patterns & so on. The findings were further validated through primary research with industry experts & opinion leaders across countries. The data is further compiled & validated through various market estimation & data validation methodologies. Further, we also have our in-house data forecasting model to predict market growth up to 2030.
Regional Analysis
- North America
- Europe
- Asia Pacific
- Middle East & Africa
- Latin America
Note: A country of choice can be added in the report at no extra cost. If more than one country needs to be added, the research quote will vary accordingly.
The geographical analysis part of the report provides information about the product sales in terms of volume and revenue in regions. It lays out potential opportunities for the new entrants, emerging players, and major players in the region. The regional analysis is done after considering the socio-economic factors and government regulations of the countries in the regions.
How you may use our products:
- Correctly Positioning New Products
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8 Reasons to Buy This Report
- Includes a Chapter on the Impact of COVID-19 Pandemic On the Market
- Report Prepared After Conducting Interviews with Industry Experts & Top Designates of the Companies in the Market
- Implemented Robust Methodology to Prepare the Report
- Includes Graphs, Statistics, Flowcharts, and Infographics to Save Time
- Industry Growth Insights Provides 24/5 Assistance Regarding the Doubts in the Report
- Provides Information About the Top-winning Strategies Implemented by Industry Players.
- In-depth Insights On the Market Drivers, Restraints, Opportunities, and Threats
- Customization of the Report Available
Frequently Asked Questions?
Microbial food hydrocolloid is a type of food additive that helps to stabilize foods. It is made from microorganisms (such as bacteria or yeasts) that are combined with water and a polymer. This mixture forms a gel when it is heated, which can help to prevent foods from becoming too dry or crumbly. Microbial food hydrocolloids are often used in bakery products, such as breads and pastries, because they help to keep them moist and fluffy.
Some of the key players operating in the microbial food hydrocolloid market are JM Huber Corp(CP Kelco), Ingredion, Dupont, Cargill, Kerry Group, Ashland, Hindustan Gum & Chemicals Ltd, Kraft Foods Group Inc., DSM, Jai Bharat Gum & Chemicals Ltd, Fufeng, Meihua, Caremoli Group, Behn Meyer, Iberagar.
The microbial food hydrocolloid market is expected to register a CAGR of 5.5%.
Chapter 1 Executive Summary
Chapter 2 Assumptions and Acronyms Used
Chapter 3 Research Methodology
Chapter 4 Microbial Food Hydrocolloid Market Overview
4.1 Introduction
4.1.1 Market Taxonomy
4.1.2 Market Definition
4.1.3 Macro-Economic Factors Impacting the Market Growth
4.2 Microbial Food Hydrocolloid Market Dynamics
4.2.1 Market Drivers
4.2.2 Market Restraints
4.2.3 Market Opportunity
4.3 Microbial Food Hydrocolloid Market - Supply Chain Analysis
4.3.1 List of Key Suppliers
4.3.2 List of Key Distributors
4.3.3 List of Key Consumers
4.4 Key Forces Shaping the Microbial Food Hydrocolloid Market
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of Substitution
4.4.4 Threat of New Entrants
4.4.5 Competitive Rivalry
4.5 Global Microbial Food Hydrocolloid Market Size & Forecast, 2020-2028
4.5.1 Microbial Food Hydrocolloid Market Size and Y-o-Y Growth
4.5.2 Microbial Food Hydrocolloid Market Absolute $ Opportunity
Chapter 5 Global Market Analysis and Forecast by Type
5.1 Introduction
5.1.1 Key Market Trends & Growth Opportunities by Type
5.1.2 Basis Point Share (BPS) Analysis by Type
5.1.3 Absolute $ Opportunity Assessment by Type
5.2 Market Size Forecast by Type
5.2.1 Carboxymethylcellulose
5.2.2 Gelatin
5.2.3 Guar Gum
5.2.4 Gum Acacia(Gum Arabic)
5.2.5 Xanthan Gum
5.2.6 Others
5.3 Market Attractiveness Analysis by Type
Chapter 6 Global Market Analysis and Forecast by Applications
6.1 Introduction
6.1.1 Key Market Trends & Growth Opportunities by Applications
6.1.2 Basis Point Share (BPS) Analysis by Applications
6.1.3 Absolute $ Opportunity Assessment by Applications
6.2 Market Size Forecast by Applications
6.2.1 Bakery & Confectionery
6.2.2 Meat & Poultry
6.2.3 Sauces & Dressings
6.2.4 Beverages
6.2.5 Dairy Products
6.2.6 Others
6.3 Market Attractiveness Analysis by Applications
Chapter 7 Global Microbial Food Hydrocolloid Market Analysis and Forecast by Region
7.1 Introduction
7.1.1 Key Market Trends & Growth Opportunities by Region
7.1.2 Basis Point Share (BPS) Analysis by Region
7.1.3 Absolute $ Opportunity Assessment by Region
7.2 Microbial Food Hydrocolloid Market Size Forecast by Region
7.2.1 North America
7.2.2 Europe
7.2.3 Asia Pacific
7.2.4 Latin America
7.2.5 Middle East & Africa (MEA)
7.3 Market Attractiveness Analysis by Region
Chapter 8 Coronavirus Disease (COVID-19) Impact
8.1 Introduction
8.2 Current & Future Impact Analysis
8.3 Economic Impact Analysis
8.4 Government Policies
8.5 Investment Scenario
Chapter 9 North America Analysis and Forecast
9.1 Introduction
9.2 North America Market Size Forecast by Country
9.2.1 U.S.
9.2.2 Canada
9.3 Basis Point Share (BPS) Analysis by Country
9.4 Absolute $ Opportunity Assessment by Country
9.5 Market Attractiveness Analysis by Country
9.6 North America Market Size Forecast by Type
9.6.1 Carboxymethylcellulose
9.6.2 Gelatin
9.6.3 Guar Gum
9.6.4 Gum Acacia(Gum Arabic)
9.6.5 Xanthan Gum
9.6.6 Others
9.7 Basis Point Share (BPS) Analysis by Type
9.8 Absolute $ Opportunity Assessment by Type
9.9 Market Attractiveness Analysis by Type
9.10 North America Market Size Forecast by Applications
9.10.1 Bakery & Confectionery
9.10.2 Meat & Poultry
9.10.3 Sauces & Dressings
9.10.4 Beverages
9.10.5 Dairy Products
9.10.6 Others
9.11 Basis Point Share (BPS) Analysis by Applications
9.12 Absolute $ Opportunity Assessment by Applications
9.13 Market Attractiveness Analysis by Applications
Chapter 10 Europe Analysis and Forecast
10.1 Introduction
10.2 Europe Market Size Forecast by Country
10.2.1 Germany
10.2.2 France
10.2.3 Italy
10.2.4 U.K.
10.2.5 Spain
10.2.6 Russia
10.2.7 Rest of Europe
10.3 Basis Point Share (BPS) Analysis by Country
10.4 Absolute $ Opportunity Assessment by Country
10.5 Market Attractiveness Analysis by Country
10.6 Europe Market Size Forecast by Type
10.6.1 Carboxymethylcellulose
10.6.2 Gelatin
10.6.3 Guar Gum
10.6.4 Gum Acacia(Gum Arabic)
10.6.5 Xanthan Gum
10.6.6 Others
10.7 Basis Point Share (BPS) Analysis by Type
10.8 Absolute $ Opportunity Assessment by Type
10.9 Market Attractiveness Analysis by Type
10.10 Europe Market Size Forecast by Applications
10.10.1 Bakery & Confectionery
10.10.2 Meat & Poultry
10.10.3 Sauces & Dressings
10.10.4 Beverages
10.10.5 Dairy Products
10.10.6 Others
10.11 Basis Point Share (BPS) Analysis by Applications
10.12 Absolute $ Opportunity Assessment by Applications
10.13 Market Attractiveness Analysis by Applications
Chapter 11 Asia Pacific Analysis and Forecast
11.1 Introduction
11.2 Asia Pacific Market Size Forecast by Country
11.2.1 China
11.2.2 Japan
11.2.3 South Korea
11.2.4 India
11.2.5 Australia
11.2.6 South East Asia (SEA)
11.2.7 Rest of Asia Pacific (APAC)
11.3 Basis Point Share (BPS) Analysis by Country
11.4 Absolute $ Opportunity Assessment by Country
11.5 Market Attractiveness Analysis by Country
11.6 Asia Pacific Market Size Forecast by Type
11.6.1 Carboxymethylcellulose
11.6.2 Gelatin
11.6.3 Guar Gum
11.6.4 Gum Acacia(Gum Arabic)
11.6.5 Xanthan Gum
11.6.6 Others
11.7 Basis Point Share (BPS) Analysis by Type
11.8 Absolute $ Opportunity Assessment by Type
11.9 Market Attractiveness Analysis by Type
11.10 Asia Pacific Market Size Forecast by Applications
11.10.1 Bakery & Confectionery
11.10.2 Meat & Poultry
11.10.3 Sauces & Dressings
11.10.4 Beverages
11.10.5 Dairy Products
11.10.6 Others
11.11 Basis Point Share (BPS) Analysis by Applications
11.12 Absolute $ Opportunity Assessment by Applications
11.13 Market Attractiveness Analysis by Applications
Chapter 12 Latin America Analysis and Forecast
12.1 Introduction
12.2 Latin America Market Size Forecast by Country
12.2.1 Brazil
12.2.2 Mexico
12.2.3 Rest of Latin America (LATAM)
12.3 Basis Point Share (BPS) Analysis by Country
12.4 Absolute $ Opportunity Assessment by Country
12.5 Market Attractiveness Analysis by Country
12.6 Latin America Market Size Forecast by Type
12.6.1 Carboxymethylcellulose
12.6.2 Gelatin
12.6.3 Guar Gum
12.6.4 Gum Acacia(Gum Arabic)
12.6.5 Xanthan Gum
12.6.6 Others
12.7 Basis Point Share (BPS) Analysis by Type
12.8 Absolute $ Opportunity Assessment by Type
12.9 Market Attractiveness Analysis by Type
12.10 Latin America Market Size Forecast by Applications
12.10.1 Bakery & Confectionery
12.10.2 Meat & Poultry
12.10.3 Sauces & Dressings
12.10.4 Beverages
12.10.5 Dairy Products
12.10.6 Others
12.11 Basis Point Share (BPS) Analysis by Applications
12.12 Absolute $ Opportunity Assessment by Applications
12.13 Market Attractiveness Analysis by Applications
Chapter 13 Middle East & Africa (MEA) Analysis and Forecast
13.1 Introduction
13.2 Middle East & Africa (MEA) Market Size Forecast by Country
13.2.1 Saudi Arabia
13.2.2 South Africa
13.2.3 UAE
13.2.4 Rest of Middle East & Africa (MEA)
13.3 Basis Point Share (BPS) Analysis by Country
13.4 Absolute $ Opportunity Assessment by Country
13.5 Market Attractiveness Analysis by Country
13.6 Middle East & Africa (MEA) Market Size Forecast by Type
13.6.1 Carboxymethylcellulose
13.6.2 Gelatin
13.6.3 Guar Gum
13.6.4 Gum Acacia(Gum Arabic)
13.6.5 Xanthan Gum
13.6.6 Others
13.7 Basis Point Share (BPS) Analysis by Type
13.8 Absolute $ Opportunity Assessment by Type
13.9 Market Attractiveness Analysis by Type
13.10 Middle East & Africa (MEA) Market Size Forecast by Applications
13.10.1 Bakery & Confectionery
13.10.2 Meat & Poultry
13.10.3 Sauces & Dressings
13.10.4 Beverages
13.10.5 Dairy Products
13.10.6 Others
13.11 Basis Point Share (BPS) Analysis by Applications
13.12 Absolute $ Opportunity Assessment by Applications
13.13 Market Attractiveness Analysis by Applications
Chapter 14 Competition Landscape
14.1 Microbial Food Hydrocolloid Market: Competitive Dashboard
14.2 Global Microbial Food Hydrocolloid Market: Market Share Analysis, 2019
14.3 Company Profiles (Details – Overview, Financials, Developments, Strategy)
14.3.1 JM Huber Corp(CP Kelco)
14.3.2 Ingredion
14.3.3 Dupont
14.3.4 Cargill
14.3.5 Kerry Group
14.3.6 Ashland
14.3.7 Hindustan Gum & Chemicals Ltd
14.3.8 Kraft Foods Group Inc.
14.3.9 DSM
14.3.10 Jai Bharat Gum & Chemicals Ltd
14.3.11 Fufeng
14.3.12 Meihua
14.3.13 Caremoli Group
14.3.14 Behn Meyer
14.3.15 Iberagar
