市場調查報告書
商品編碼
389458
食品用親水膠體 - 成長,趨勢,及預測(2019年 - 2024年)Food Hydrocolloids Market - Growth, Trends, and Forecasts (2022 - 2027) |
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全球食品用親水膠體市場在2019年~2024年間,預測將以6.5%的年複合成長率成長。
本報告提供全球食品用親水膠體市場相關調查,市場趨勢和機會,成長及阻礙因素,各類型、用途、地區的市場分析,競爭情形,主要企業的簡介等資訊。
The global food hydrocolloids market is estimated to register a CAGR of 6.5% during the forecast period, (2021-2026).
The market was affected marginally by COVID-19. Considering the pandemic scenario, it negatively impacted the demand for various hydrocolloids from the respective food and drink sector, which witnessed the downfall. Moreover, the pandemic had caused a drop in the overall demand for on-the-go foods and beverages, for the short term. For instance, in the Europe Union (EU-27), according to FoodDrinkEurope, in Q2 2020, the region's food and drink industry production decreased by 9.6% compared to the previous quarter and decreased by 9.1% Y-o-Y compared to Q2 2019.
However, increasing consumer preference for online purchasing for various foods and beverages containing hydrocolloids, during the pandemic, is likely to enhance the demand for market studied.
Increasing demand for processed and convenience food products is likely to act as opportunities for the studied market during the forecast period. Moroever, over the short term, growing demand in the food and beverage industry and increased R&D and innovations in hydrocolloids are expected to drive the market's growth.
On the flipside, adherence to international quality standards and regulations and unfavorable conditions arising due to the COVID-19 pandemic are likely to hinder the growth of hydrocolloids market.
Bakery and confectionery use hydrocolloids to retard staling and improve the freshness of the food even after freezing. The structural changes in wheat help store the bread by increasing water retention capacity and preventing the formation of ice crystals during frozen storage. These products do not harm the flavour and aroma of the baked and confectionery products and provide the advantage of low-fat content.
An increase in the global population and the rise in demand for convenience food products, such as pasta, drinks, cakes, bread, gravies, and pastry, are driving the market's growth. Consumer demand for indulgence, convenience, and authenticity is driving significant growth in the bakery market. As a result, manufacturers are innovating to deliver more diverse and enticing products with various ingredients to meet consumer expectations, which is further increasing the application of food hydrocolloids.
Asia-Pacific represents one of the fastest markets for food hydrocolloids, with its key demand coming from China and Japan. In Asia-Pacific, China has been one of the major manufacturers and consumers of food hydrocolloids in the region as the country has vast end-user industries such as food and beverage, personal care, oil and gas industry, and others. The country is one of the largest manufacturers of seaweeds hydrocolloids in the world.
In China, the market for food hydrocolloids is majorly driven by dairy application. Gellan gum is widely used in the country for the production of yogurt products, such as Ambrosia from Yili. The booming dairy sector fuels the demand for food-based hydrocolloids used for thickening and stabilizing purposes in the country and also the other countries of the world.
Furthermore, Japan market for Hydrocolloids is majorly driven from the increasing demand for convenience foods, particularly confectioneries.
With the presence of several players, the food hydrocolloids market is highly competitive. However, DowDuPont and Cargill hold significant shares in the market. Strategies of the leading players focus on developing innovative solutions that address the taste, texture, and nutritional profiles of processed foods, in turn, extending the shelf lives of the final consumer products. Some of the top players, which are operating in the market studied include DuPont, Cargill, Incorporated, ADM, and Koninklijke DSM N.V..