North America Food Glazing Agents Market was worth USD 0.73 billion in 2021 and estimated to be growing at a CAGR of 8.08%, to reach USD 1.08 billion by 2026.
Food glazing agents market is growing with respect to the growth in the additives market and it is a field subject to innovation as new natural and organic glazing agents are coming to the fore. Food glazing agents are natural or synthetic substances added to food to provide a waxy homogenous, glazed texture to reduce water loss and impart basic protection. In short, they provide coating ability, binding capability and improves visual appeal.
The food glazing agents are used as food toppings in various bakery and confectionary products to achieve a better texture on the product and to improve the appearance of cakes, biscuits, candies, toffees etc. In the export industry, as well food glazing finds applications for coating fruits and vegetables thereby preserving its freshness and value.
The size of the North American food glazing agents market is increasing with increasing interest in the appearance and texture of foods along with the multitude of benefits that food glazing agents provide. These factors are expected to drive the market growth from 2018 to 2023. Additionally, the growth of the food additive market and the advances in the technological front have boosted the market growth. Innovation and introduction of new natural and synthetic products has boosted the sales of glazing agents. Latest trends in the processed meat and seafood industry also has indirectly driven the market for glazing food agents. As for the constraints of the market, the main factor pegging back the growth of the market is the consumer self-awareness about lifestyle. Current lifestyle changes point to a specific limit of calorie intake and food glazing agents tend to stretch the limit on its own. Finding the right balance of stability and protection in a glazing agent is also another challenge.
The North America Food Glazing agents market is broadly classified into Stearic Acid, Beeswax, Carnauba wax, Candelilla wax, Shellac, Paraffin wax and others based on ingredient type. Furthermore, based on ingredient function they are classified into Coating Agents, Surface-Finishing Agents, Firming Agents, Film Formers and others. Based on application, they are classified into Bakery, Confectionary, Processed meat, poultry and fish, Fruits & Vegetables and others.
Geographically the North America Food Glazing Agents Market is segmented into US, Canada and Rest of North America. North America was the second largest global market in 2018 with around 25% of the total market revenue. The region is expected to show only a steady growth in terms of demand owing to the growing health concern and increasing consumer awareness about the food contents. The region inspite of having a major market share has the lowest CAGR of all the regions coming in at 8.08% as compared to the global rate of 8.8%.
Key Players in the Market:
Major Key Players in the North America Food Glazing Agents Market are
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3.1 Executive Summary
3.2 Key Inferences
3.3 Epidemology
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5.1 Ingredient Type
5.1.1 Introduction
5.1.2 Stearic Acid
5.1.3 Beeswax
5.1.4 Carnauba Wax
5.1.5 Candelilla Wax
5.1.6 Shellac
5.1.7 Paraffin Wax
5.1.8 Others
5.1.9 Y-o-Y Growth Analysis, By Ingredient Type
5.1.10 Market Attractiveness Analysis, By Ingredient Type
5.1.11 Market Share Analysis, By Ingredient Type
5.2 Ingredient Function
5.2.1 Introduction
5.2.2 Coating Agent
5.2.3 Surface Finishing Agents
5.2.4 Firming Agents
5.2.5 Film Formers
5.2.6 Others
5.2.7 Y-o-Y Growth Analysis, By Ingredient Function
5.2.8 Market Attractiveness Analysis, By Ingredient Function
5.2.9 Market Share Analysis, By Ingredient Function
5.3 Application
5.3.1 Introduction
5.3.2 Bakery
5.3.3 Confectionary
5.3.4 Processed meat, poultry and fish
5.3.5 Fruits and Vegetables
5.3.6 Others
5.3.7 Y-o-Y Growth Analysis, By Application
5.3.8 Market Attractiveness Analysis, By Application
5.3.9 Market Share Analysis, By Application
6.1 Introduction
6.1.1 Regional Trends
6.1.2 Impact Analysis
6.1.3 Y-o-Y Growth Analysis
6.1.3.1 By Geographical Area
6.1.3.2 By Ingredient Type
6.1.3.3 By Ingredient Function
6.1.3.4 By Application
6.1.4 Market Attractiveness Analysis
6.1.4.1 By Geographical Area
6.1.4.2 By Ingredient Type
6.1.4.3 By Ingredient Function
6.1.4.4 By Application
6.1.5 Market Share Analysis
6.1.5.1 By Geographical Area
6.1.5.2 By Ingredient Type
6.1.5.3 By Ingredient Function
6.1.5.4 By Application
6.2 United States
6.3 Canada
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8.1 Mantrose-Haeuser
8.1.1 Overview
8.1.2 Ingredient Type Analysis
8.1.3 Financial analysis
8.1.4 Recent Developments
8.1.5 SWOT analysis
8.1.6 Analyst View
8.2 Capol GmbH
8.3 Kerry Ingredients
8.4 Entemann's Inc
8.5 Arla Foods
8.6 The Riverside Company
8.7 Masterol Foods
8.8 Wuhu Deli Foods Co.
8.9 Avatar Corporation
8.10 Strahl and Pitsch
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
Appendix
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