North America Hydrocolloids Market was worth USD 2.4 billion in 2021 and estimated to be growing at a CAGR of 5.21%, to reach USD 3.1 billion by 2026.
A hydrocolloid is defined as a colloid system where the colloid particles consist of hydrophilic polymers dispersed in water. A hydrocolloid has colloid particles spread throughout water, and depending on the quantity of water available that can take place in different states, it is classified as a gel or sol (liquid). Hydrocolloids can be classified as either irreversible or reversible depending on the nature of their transformation when in contact with solvents.
Hydrocolloids have the unique property of forming viscous liquids or gels when they come in contact with water. The main sources of the same are polymers from animals, microbes, plants and synthetics. They are also extensively used in food and beverages products. Seaweed and plant exudates are the major commercial sources of hydrocolloids. Some common examples of the category are gelatin, xanthan gum, locust bean gum, Arabic gum, guar gum, AGAR, pectin and carboxymethyl cellulose.
The main driver of the North America Hydrocolloids market is the increased interest shown in Research & Development and innovations in hydrocolloids. This combined with the rising demand of natural hydrocolloids, the increase in demand for processed food, the health concerns among increasingly aware consumers and change in customer preference towards low fat food are some the main drivers for the hydrocolloids market. Hydrocolloids are also finding applications in various beverages leading to a further uptick in demand for the same. As for the restraints, the main put-off for the market is disparities between the supply and demand. The market is also affected by seasonal changes, which lead to a volatility in the pricing of raw materials leading to an increase in expense for the manufacturers. Overall the market is driven by more factors than it is restrained and is expected to have a huge potential for growth.
The North America Hydrocolloids market is broadly classified into Gelatin, Starch, Xanthan Gum, Carrageenan, Alginate, Pectin, Agar, Galactomannans and Others based on type, based on Source into Natural Sources such as Plants, Animals, Microbial, Seaweed and Synthetic Source. On the basis of function, they are classified as Stabilizer, Emulsifier, Jellying Agent, Fat Replacer, Coating Agents and Others and based on application into Dairy & Frozen Products, Bakery, Meat, Poultry & Seafood, Beverages, Confectionary, Oils & Fats and Others.
Geographically the North America Hydrocolloids Market is segmented into US, Canada, Mexico and Rest of North America. The North America region is the largest revenue generator globally and accounts for around one third of the total market share. The growth rate of the region is comparatively low, but is expected since most of the markets in the region are at the epitome of development and scope for further growth is quite low.
Key Players in the Market:
Major key Players in the North America Hydrocolloids 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 Type
5.1.1 Introduction
5.1.2 Gelatin
5.1.3 Starch
5.1.4 Xanthan Gum
5.1.5 Carrageenan
5.1.6 Alginate
5.1.7 Pectin
5.1.8 Agar
5.1.9 Galactomannans
5.1.10 Others
5.1.11 Y-o-Y Growth Analysis, By Type
5.1.12 Market Attractiveness Analysis, By Type
5.1.13 Market Share Analysis, By Type
5.2 Source
5.2.1 Introduction
5.2.2 Natural Sources
5.2.2.1 Plants
5.2.2.2 Animals
5.2.2.3 Microbial
5.2.2.4 Seaweed
5.2.3 Synthetic Sources
5.2.4 Y-o-Y Growth Analysis, By Type
5.2.5 Market Attractiveness Analysis, By Type
5.2.6 Market Share Analysis, By Type
5.3 Function
5.3.1 Introduction
5.3.2 Stabilizer
5.3.3 Emulsifier
5.3.4 Jellying Agent
5.3.5 Fat Replacer
5.3.6 Coating Agent
5.3.7 Others
5.3.8 Y-o-Y Growth Analysis, By Function
5.3.9 Market Attractiveness Analysis, By Function
5.3.10 Market Share Analysis, By Function
5.4 Applications
5.4.1 Introduction
5.4.2 Dairy & Frozen Products
5.4.3 Bakery
5.4.4 Meat, Poultry & Seafood
5.4.5 Beverages
5.4.6 Confectionary
5.4.7 Oils & Fats
5.4.8 Others
5.4.9 Y-o-Y Growth Analysis, By Applications
5.4.10 Market Attractiveness Analysis, By Applications
5.4.11 Market Share Analysis, By Applications
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 Type
6.1.3.3 By Source
6.1.3.4 By Function
6.1.3.5 By Application
6.1.4 Market Attractiveness Analysis
6.1.4.1 By Geographical Area
6.1.4.2 By Type
6.1.4.3 By Source
6.1.4.4 By Function
6.1.4.5 By Application
6.1.5 Market Share Analysis
6.1.5.1 By Geographical Area
6.1.5.2 By Type
6.1.5.3 By Source
6.1.5.4 By Function
6.1.5.5 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 CP Kelco
8.1.1 Overview
8.1.2 Product Analysis
8.1.3 Financial analysis
8.1.4 Recent Developments
8.1.5 SWOT analysis
8.1.6 Analyst View
8.2 Cargill Inc.
8.3 Ashland Inc.
8.4 Ingredion
8.5 Tic Gums
8.6 Darling Ingredients
8.7 Kerry Group
8.8 Hawkins Watts
8.9 DuPont
8.10 Royal DSM
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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