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市場調查報告書

商品編碼

1490890

食品親水膠體市場規模 - 按類型、應用、來源和預測，2024 年 - 2032 年

Food Hydrocolloids Market Size - By Type, Application, Source & Forecast, 2024 - 2032

出版日期: 2024年03月20日 | 出版商:

Global Market Insights Inc. | 英文 350 Pages | 商品交期: 2-3個工作天內

價格

簡介目錄

由於簡便食品和加工產品的日益普及，食品親水膠體市場規模預計從 2024 年到 2032 年將以超過 4.1% 的複合年成長率擴大。改變和控制食品配方流變特性的能力使得食品親水膠體對於實現所需的感官屬性和產品功能不可或缺。

食品中擴大轉向清潔標籤和有機成分，導致人們對源自植物和微生物來源的親水膠體作為合成添加劑的替代品進行了探索。例如，2024 年 3 月，Ingredion 推出了 NOVATION Indulge 2940 澱粉，以擴大其清潔標籤膨化劑的範圍。這款全新的首款非基因改造功能性玉米澱粉為流行乳製品和替代乳製品和甜點的膠凝和共組織化提供了獨特的質地。

親水膠體加工和應用方面不斷成長的技術進步和創新進一步推動了市場的成長。製造商正在投資研發，以增強親水膠體成分的功能性、穩定性和多功能性，以滿足食品產業的多樣化需求。先進的加工技術，如酵素改質和微膠囊化，也使得親水膠體成分的生產具有改進的性能和保存期限穩定性，從而擴大了其在各種食品配方中的應用。

食品親水膠體產業按類型、來源、應用和地區進行細分。

根據類型，瓜爾膠細分市場的市場規模預計在 2024 年至 2032 年期間將以 4.8% 的速度成長，因為其獨特的特性和在食品配方中的多功能應用。瓜爾膠以其優異的增稠、穩定和乳化特性而聞名，成為食品製造商的熱門選擇。與其他親水膠體不同，瓜爾膠在寒冷條件下表現出卓越的黏度和穩定性，使其適用於多種食品，包括乳製品、麵包店、醬汁和飲料。

在應用方面，由於對質地增強、穩定性和延長保存期限的需求不斷增加，乳製品和冷凍產品領域的食品親水膠體市場到 2032 年將以 3.5% 的複合年成長率成長。親水膠體有助於改善乳製品（如優格、起司和冰淇淋）的黏度、質地和口感，同時增強其整體感官吸引力。這些產品還有助於防止冷凍甜點和簡便食品中的脫水收縮和冰晶形成，以確保整個儲存和分銷過程中的產品品質和一致性。

由於消費者對清潔標籤和天然食品的偏好日益增加，歐洲食品親水膠體產業預計在 2024 年至 2032 年期間將產生利潤豐厚的機會，複合年成長率為 3.3%。歐洲消費者擴大尋求不含人工成分和防腐劑的食品，推動了具有清潔標籤吸引力的天然親水膠體的採用。食品生產日益嚴格的監管標準和品質要求將進一步推動高品質親水膠體成分的採用，有利於區域市場的成長。

產業生態系統分析
- 價值鏈
- 主要製造商
- 前往市場路線
- 主要經銷商
  - 新的分銷管道
- 全行業利潤率
產業影響力
- 成長動力
- 市場挑戰
- 市場機會
  - 新市場/新應用
  - 成長潛力分析
原料景觀
- 製造趨勢
  - 技術演進
  - 永續製造
    - 綠色實踐
    - 脫碳
- 新原料
- 原物料價格走勢（美元/噸）
  - 美國
  - 歐洲聯盟
  - 英國
  - 中國
  - 東南亞
  - 海灣合作理事會
法規和市場影響
貿易統計
未滿足的需求
波特的分析
PESTEL分析

第 4 章：競爭格局

公司市佔率分析
競爭定位矩陣
戰略展望矩陣

第 5 章：市場規模與預測：按類型，2018-2032

主要趨勢
明膠
果膠
黃原膠
瓜爾膠
卡拉膠
其他

第 6 章：市場規模與預測：按來源分類，2018-2032 年

主要趨勢
植物
動物
海藻
合成的
微生物

第 7 章：市場規模與預測：按應用分類，2018-2032

主要趨勢
麵包店和糖果店
乳製品和冷凍產品
飲料
肉類和海鮮產品
其他應用

第 8 章：市場規模與預測：按地區分類，2018-2032 年

主要趨勢
北美洲
- 美國
- 加拿大
歐洲
- 德國
- 英國
- 法國
- 義大利
- 西班牙
- 歐洲其他地區
亞太地區
- 中國
- 印度
- 日本
- 韓國
- 澳洲
- 亞太地區其他地區
拉丁美洲
- 巴西
- 墨西哥
- 阿根廷
- 拉丁美洲其他地區
MEA
- 沙烏地阿拉伯
- 阿拉伯聯合大公國
- 南非
- MEA 的其餘部分

第 9 章：公司簡介

Ashland Global Holdings Inc.
Cargill, Incorporated
CP Kelco
DuPont de Nemours, Inc.
FMC Corporation
Gum Technology Corporation
Ingredion Incorporated
Kerry Group plc
Koninklijke DSM N.V.
Lonza Group AG
Tate & Lyle PLC
TIC Gums, Inc.

簡介目錄

Product Code: 8606

Food hydrocolloids market size is projected to expand at over 4.1% CAGR from 2024 to 2032, owing to the rising adoption for convenience foods and processed products. The ability to modify and control the rheological properties of food formulations is making food hydrocolloids indispensable for achieving desired sensory attributes and product functionalities.

The growing shift towards clean-label and organic ingredients in food products has led to the exploration of hydrocolloids derived from plant and microbial sources as alternatives to synthetic additives. For instance, in March 2024, Ingredion introduced NOVATION Indulge 2940 starch to expand its range of clean label texturizers. This new first-ever non-GMO functional corn starch provides a unique texture for gelling and co-texturizing for popular dairy and alternative dairy products and desserts.

Growing technological advancements and innovations in hydrocolloid processing and applications is further driving the market growth. Manufacturers are investing in R&D to enhance the functionality, stability, and versatility of hydrocolloid ingredients for catering to the diverse needs of the food sector. Advanced processing techniques, such as enzymatic modification and microencapsulation is also enabling the production of hydrocolloid ingredients with improved performance and shelf stability, expanding its applications in various food formulations.

The food hydrocolloids industry is segmented into type, source, application and region.

Based on type, the market size from the guar gum segment is slated to witness 4.8% growth rate during 2024-2032, due to its unique properties and versatile applications in food formulations. Guar gum is known for its excellent thickening, stabilizing, and emulsifying properties, emerging as a popular choice among food manufacturers. Unlike other hydrocolloids, guar gum exhibits exceptional viscosity and stability in cold conditions, making it suitable for a wide range of food products, including dairy, bakery, sauces, and beverages.

In terms of application, the food hydrocolloids market from the diary & frozen products segment will grow at 3.5% CAGR through 2032, due to its increasing demand for texture enhancement, stability, and shelf-life extension. Hydrocolloids help in improving the viscosity, texture, and mouthfeel of dairy products, such as yogurt, cheese, and ice cream while enhancing their overall sensory appeal. These products also aid in preventing syneresis and ice crystal formation in frozen desserts and convenience foods for ensuring product quality and consistency throughout storage and distribution.

Europe food hydrocolloids industry is projected to generate lucrative opportunities at 3.3% CAGR during 2024-2032, attributed to the increasing consumer preference for clean-label and natural food products. European consumers are increasingly seeking food products free from artificial ingredients and preservatives, driving the adoption of natural hydrocolloids with clean-label appeal. Growing stringent regulatory standards and quality requirements governing food production will further drive the adoption of high-quality hydrocolloid ingredients, favoring the regional market growth.

Chapter 1 Methodology & Scope

1.1 Market scope & definition
1.2 Base estimates & calculations
1.3 Forecast calculation
1.4 Data sources
- 1.4.1 Primary sources
- 1.4.2 Data mining sources
  - 1.4.2.1 Paid sources
  - 1.4.2.2 Public sources

Chapter 2 Executive Summary

2.1 Industry 360 degree synopsis
2.2 Type trends
2.3 Source trends
2.4 Application trends
2.5 Regional trends

Chapter 3 Industry Insights

3.1 Industry ecosystem analysis
- 3.1.1 Value chain
- 3.1.2 Key manufacturers
- 3.1.3 Go to market routes
- 3.1.4 Key distributors
  - 3.1.4.1 New distribution channels
- 3.1.5 Profit margins across the industry
3.2 Industry impact forces
- 3.2.1 Growth drivers
- 3.2.2 Market challenges
- 3.2.3 Market opportunities
  - 3.2.3.1 New markets/applications
  - 3.2.3.2 Growth potential analysis
3.3 Raw material landscape
- 3.3.1 Manufacturing trends
  - 3.3.1.1 Technology evolution
  - 3.3.1.2 Sustainable manufacturing
    - 3.3.1.2.1 Green practices
    - 3.3.1.2.2 Decarbonization
- 3.3.2 New raw materials
- 3.3.3 Raw material pricing trends (USD/Ton)
  - 3.3.3.1 U.S.
  - 3.3.3.2 European Union
  - 3.3.3.3 UK
  - 3.3.3.4 China
  - 3.3.3.5 Southeast Asia
  - 3.3.3.6 GCC
3.4 Regulations & market impact
3.5 Trade statistics
3.6 Unmet needs
3.7 Porter's analysis
3.8 PESTEL analysis

Chapter 4 Competitive Landscape, 2023

4.1 Company market share analysis
4.2 Competitive positioning matrix
4.3 Strategic outlook matrix

Chapter 5 Market Size and Forecast, By Type, 2018-2032 (USD Billion, Kilo Tons)

5.1 Key trends
5.2 Gelatin gum
5.3 Pectin
5.4 Xanthan gum
5.5 Guar gum
5.6 Carrageenan
5.7 Others

Chapter 6 Market Size and Forecast, By Source, 2018-2032 (USD Billion, Kilo Tons)

6.1 Key trends
6.2 Plant
6.3 Animal
6.4 Seaweed
6.5 Synthetic
6.6 Microbial

Chapter 7 Market Size and Forecast, By Application, 2018-2032 (USD Billion, Kilo Tons)

7.1 Key trends
7.2 Bakery and confectionery
7.3 Dairy and frozen products
7.4 Beverages
7.5 Meat and seafood products
7.6 Other applications

Chapter 8 Market Size and Forecast, By Region, 2018-2032 (USD Billion, Kilo Tons)

8.1 Key trends
8.2 North America
- 8.2.1 U.S.
- 8.2.2 Canada
8.3 Europe
- 8.3.1 Germany
- 8.3.2 UK
- 8.3.3 France
- 8.3.4 Italy
- 8.3.5 Spain
- 8.3.6 Rest of Europe
8.4 Asia Pacific
- 8.4.1 China
- 8.4.2 India
- 8.4.3 Japan
- 8.4.4 South Korea
- 8.4.5 Australia
- 8.4.6 Rest of Asia Pacific
8.5 Latin America
- 8.5.1 Brazil
- 8.5.2 Mexico
- 8.5.3 Argentina
- 8.5.4 Rest of Latin America
8.6 MEA
- 8.6.1 Saudi Arabia
- 8.6.2 UAE
- 8.6.3 South Africa
- 8.6.4 Rest of MEA