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Europe Hydrocolloids Market By Type (Gelatin, Starch, Xanthan Gum, Carrageenan, Alginate, Pectin, Agar, Galactomannans And Others), By Source (Natural Sources and Synthetic Sources), By Function (Stabilizer, Emulsifier, Jellying Agent, Fat Replacer, Coating Agents And Others), By Application (Dairy & Frozen Products, Bakery, Meat, Poultry & Seafood, Food &Beverages, Confectionary, Oils & Fats and Others), and By Country (UK, France, Spain, Germany, Italy, Russia, Sweden, Denmark, Switzerland, Netherlands, Turkey, Czech Republic and Rest of Europe) – Size, Share, Trends, Growth, Forecast (2022 to 2027)

Published: January, 2022
ID: 2642
Pages: 145
Formats: report pdf report excel report power bi report ppt

Europe Hydrocolloids Market Growth and Forecast (2022 - 2027):

Europe Hydrocolloids Market was calculated to be US$ xx million in 2021 and is foreseen to reach a valuation of US$ xx million by 2026 with an annual development rate of xx% between 2021 and 2026.

Market Overview:

Hydrocolloids are long-chain polymers, that is, heterogeneous groups of proteins and polysaccharides. Due to its sensory and rheological properties, it makes business sense in the food and beverage industry. It acts as an emulsifier, binder, thickener, stabilizer and gelling agent. Depending on the amount of water, these hydrocolloids remain in the form of gels or sols. Food hydrocolloids have a variety of uses and functions. The demand for processed foods is increasing among consumers, leading to enormous growth in the global food hydrocolloids market in the coming years. The main sources of hydrocolloids include polymers from animals, microorganisms, plants, and synthetic materials. Hydrocolloids improve functional properties such as viscosity and texture of food and beverages. Algae and plant exudates are the main sources of hydrocolloids. In addition to the food and beverage industry, it finds applications in the cosmetic and pharmaceutical industries. Hydrocolloids can be obtained from plants, animals, and microorganisms. They can also be synthesized through chemical reactions.

Recent Developments in Europe Hydrocolloids Industry:

  • In October 2018, Tate & Lyle invited visitors to the Gulfood Manufacturing trade show to try out a variety of food and beverage menus to demonstrate the benefits of their overall portfolio of ingredient solutions.

Europe Hydrocolloids Market Growth:

The growth of applications in a variety of end-user segments is the driving force behind the growth of the hydrocolloids industry across the European nations.

Drivers:

Increased consumption of hydrocolloid-based products in building materials, coupled with increasing demand from the cosmetic industry, is expected to drive market growth during the forecast period. Also, the high demand for thickening and gelling applications in the food and beverage sector is supposed to be a major driver of sales growth. Additionally, population growth and increased awareness of health issues are among the few factors that are expected to drive potential market growth in the coming years. Besides, the increasing demand for hydrocolloids in pharmaceutical and personal care products due to their properties is a factor that is expected to support the growth of the market. The demand for hydrocolloids is driven by the increasing call for prepared foods in the food industry. The local market is growing with changes in the lifestyles and eating habits of consumers.

The demand for hydrocolloids stems from consumer perceptions of diet, nutrition, and available natural products. The complexity of consumer dynamics, which now increases due to personal and professional commitments, usually does not leave enough time for fresh dishes. This, in turn, indicates a growing demand for dietary hydrocolloids in the European market. Increasing consumer preference for fast food indirectly contributes to the augmenting need for hydrocolloids needed as stabilizers, texturizers, binders, viscosity and thickeners in these foods. The processed food market has a growing demand for convenience due to the busy lifestyles of consumers. This, in turn, increases the need for hydrocolloids. The local industry has a positive outlook due to the high growth of the food processing industry.Increased R&D funding and an approach to tracking unexplored markets from leading manufacturers are factors that are likely to provide new opportunities for manufacturers operating in target markets.

Restraints:

Strict regulations and statutes related to food quality and health concerns are factors that can hamper market demand for hydrocolloids. This is a real factor impeding the growth of the European food hydrocolloids market. Furthermore, since these additives are not readily available in remote regions, they can slow the expansion of the hydrocolloids business. However, several manufacturers are expected to regulate the production of hydrocolloid compounds. This is estimated to compensate to some extent for most of the restrictions affecting the European market for food hydrocolloids.

Europe Hydrocolloids Market Segmentation Analysis:

By type, the European hydrocolloid market is segmented into alginate, gelatin, pectin, carrageenan, guar gum, xanthan gum, etc. Guar gum is expected to occupy the largest share in the regional market. The frozen food and confectionery industry finds important applications for guar gum. Gelatin is the next most widely used hydrocolloid on the market as the need for emulsifiers increases and gelatin acts as a gelling agent. Carrageenan and pectin closely follow guar gum and gelatin, the number one market share.

On the basis of source, the hydrocolloid market is segmented into synthetics and natural (algae, microbes, plants, and animals). Of these, animal hydrocolloids are supposed to show a significant growth rate in the local market during the given analysis period. The skin and bones of animals such as beef, fish, and pork are used to produce gelatin, which is used primarily in sweets.

By function, the regional market is separated as stabilizer, emulsifier, jellying agent, fat replacer, coating agents and others.

By application, the market is segmented into dairy & frozen products, bakery, meat, poultry & seafood, food &beverages, confectionary, oils &fats and others. The food and beverage sector isforeseen to grow faster than other sectors and is the largest revenue contributor to the hydrocolloids industry. They are mainly used in dairy, meat and poultry products, bakery, confectionery, etc., as they transform food into fat substitutes, gelling agents and stabilizers.

Regional Analysis:

Geographically the Europe Hydrocolloids Market is segmented into UK, France, Spain, Germany, Italy, Russia, Sweden, Denmark, Switzerland, Netherlands, Turkey, Czech Republic and Rest of Europe. Europe has become the largest regional market for hydrocolloids. Along with the expansion of the textile and construction sector, the increased consumption of carboxymethylcellulose in processed foods is predicted to increase the demand for local products. Italy is likely to remain a major consumer due to growing demand for food and beverage products, and its huge population and abundant availability of raw materials are anticipated to drive regional market growth. The European region is an important market for food hydrocolloids and is increasingly contributing to demand due to disposable income, population growth, and increasing demand for processed foods.

Key Players in the Market:

Major Key Players in the Europe Hydrocolloids Market are

  • CP KELCO
  • B&V SRL
  • Archer Daniels Midland Company (ADM)
  • Danisco A/S
  • Ceamsa
  • Gelnex
  • FMC Corporation
  • Taiyo Kagaku CO. LTD
  • Kerry Group PLC and Cargill. INC
  • Ashland INC
  • Fiberstar INC

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