DUBLIN, November 13, 2014 /PRNewswire/ --
Research and Markets (http://www.researchandmarkets.com/research/sx8tkb/hydrocolloids) has announced the addition of the "Hydrocolloids Market by Type, Source, F&B Application, Function & Geography - Global Trend & Forecast to 2019" report to their offering.
The food hydrocolloids market is growing significantly, driven by increasing demand for convenience & processed foods and health consciousness among consumers. The market is also currently witnessing demand for low-fat and low-calorie food products from consumers.
Hydrocolloids have the ability to reduce fat content in food products by dispersing in the water and acting as fat replacers. Hydrocolloids perform functions, such as gelling, coating, and stabilizing in food. Most of the hydrocolloids have been extracted from natural sources that are vulnerable to climate changes. Economic development in emerging markets such as China has led to the increase in the purchasing power of consumers. This has led to the increase in demand for high-quality processed foods. Being an essential food additive in processed foods, the hydrocolloids market is likely to increase. The market restraints include fluctuation of raw material prices and shortage of raw material supply.
The market has been segmented on the basis of types, sources, functions, applications, and regions. The different types of hydrocolloids are gelatin, pectin, xanthan gum, and gaur gum. Gelatin held the largest share in the food hydrocolloids market as they are widely used as gelling agents in confectionery, meat & poultry products, and dairy products. The market has been divided on the basis of natural sources, such as plant, seaweed, animal, microbial, and synthetic sources.
On the basis of functions, hydrocolloids have been segmented into thickeners, gelling agents, stabilizers, fat replacers, and coating materials. The market is further segmented on the basis of applications that include bakery products, confectionery, meat & poultry products, sauces & dressings, beverages, and dairy & frozen products. Dairy products have the largest food hydrocolloid applications. The market has also been divided on the basis of geography, such as North America, Europe, Asia-Pacific, and Rest of the World (RoW).
The global hydrocolloids market is projected to reach $7,911.1 Million by 2019 with North America as the largest consumer for food hydrocolloids. The U.S. dominated the market, accounting for more than three-fourths share in the region. The Asia-Pacific region is projected to be the fastest-growing market for hydrocolloids because of the high population base and increasing demand for convenience foods.
Key Topics Covered:
2 Research Methodology
3 Executive Summary
4 Premium Insights
5 Industry Trends
6 Market Overview
7 Hydrocolloids Market, By Type
8 Hydrocolloids Market, By Source
9 Hydrocolloids Market, By Function
10 Hydrocolloids Market, By Application
11 Hydrocolloids Market, By Geography
12 Competitive Landscape
13 Company Profiles
- Ashland Inc.
- CP Kelco
- Cargill, Incorporated
- E. I. Du Pont De Nemours and Company
- Fuerst Day Lawson
- Kerry Group Plc
- Penford Corporation
- Rousselot International
- Royal DSM
- Tic Gums Incorporation
For more information visit http://www.researchandmarkets.com/research/sx8tkb/hydrocolloids
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SOURCE Research and Markets