The global hydrocolloids market was valued at USD 9.7 billion in 2020 and is projected to reach USD 12.6 billion by 2025, at a CAGR of 5.3%. The growth of the hydrocolloids market is driven by factors such as the expansion of the processed food industry due to the increasing demand for convenience foods in regions such as the Asia Pacific, South America, and the Middle East & African. Apart from this, manufacturers are engaged in R&D to offer high-quality hydrocolloids due to its multi-functionality in the food industry.

The key players in the hydrocolloids market include Dupont (US), Ingredion (US), Cargill (US), Kerry (Ireland), Archer Daniels Midland Company (US), Palsgaard (Denmark), Darling Ingredients (US), CP Kelco (US), Ashland (US), BASF (Germany), Tate & Lyle (UK), Glanbia (Ireland), Fuerst Day Lawson (UK), Koninklijke DSM N.V (Netherlands), and Nexira (France) are the players that hold a significant share in the hydrocolloids market.

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Scope Of The Report:

By hydrocolloids type

• Gelatin
• Pectin
• Carrageenan
• Xanthan
• Agar
• Arabic
• Locustbean gum
• Carboxymethyl cellulose
• Alginates
• Guar gum
• Microcrystalline cellulose

By hydrocolloids source

• Botanical
• Microbial
• Animal
• Seaweed
• Synthetic

By hydrocolloids application

• Food & beverages
• Cosmetics & personal care products
• Pharmaceuticals

By hydrocolloids functions

• Thickeners
• Stabilizers
• Gelling agents
• Coating materials
• Fat replacers
• Others

By Region

• North America
• Europe
• Asia-Pacific
• ROW

The animal-derived segment is projected to dominate the market by 2025

The hydrocolloids market, by source, is projected to be dominated by the animal-derived segment during the forecast period. Its main food application is in the confectionery sector. Due to its non-compliance with vegetarian diets, it is not accepted in several countries. The most prominent function of gelatin is gelling. It is used in an array of food products. The ancillary functions performed by gelatin are stabilizing, thickening, clarifying juices, and rendering mouthfeel to fat-reduced food.

The stabilizers segment is projected to be the fastest-growing segment during the forecast period

The stabilizers segment is projected to be the fastest-growing, by function, during the forecast period Hydrocolloids act as stabilizers in dairy products, beverages, and desserts. Food stabilizers are substances that maintain the emulsified state. They have many functions in food applications such as stabilizing, adsorbing oil droplets, increasing the viscosity of the water phase in the emulsion. Thus, they prevent the coalescence of oil droplets, which would promote the separation of the oil phase from the aqueous phase. Thus, these factors are expected to drive the growth of the segment at a significant rate during the forecast period.

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The North America is projected to account for the largest market share during the forecast period

North America is a dominant region in the global hydrocolloids market. Factors influencing its market dominance include the high demand for functional dairy products, convenience foods, higher per capita consumption of baked goods, and presence of major players. Consumers in the US are calorie-conscious due to which low-calorie and low-fat foods are popular in the country. The increasing prevalence of obesity and cardiac diseases has led consumers to demand natural and low-calorie food products. Food manufacturers are therefore concentrating on the application of natural hydrocolloids and their function as fat replacers