Hydrocolloids in Food and Beverage Industry: A Market Analysis

The global hydrocolloids market size was valued at USD 11.2 billion in 2023 and is poised to reach USD 14.5 billion by 2028, growing at a CAGR of 5.4% from 2023–2028. One of the most often utilized additives in the food sector is hydrocolloid. In addition to serving as gelling agent, thickener, emulsifier, fat substitute, and stabilizer, it is also used as flocculating agent, clarifying agent, whipping agent, and clouding agent. Moreover, hydrocolloids are used to create edible films, encapsulate flavors, and inhibit crystallization. Also, it is now known that hydrocolloids have a wide range of functions in the field of health, including the provision of dietary fiber with less calories.

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North America is estimated to be the fastest region during the forecast period

The North American hydrocolloids market is also driven by its application in premium food products. The leading manufacturers of hydrocolloids in North America include Ashland Inc. (US), CP Kelco (US), Cargill, Incorporated (US), Ingredion Incorporated (US), and Darling Ingredients Inc. (US). The North American market is completely driven by the US. The US has a large market for bakery, confectionery, convenience food, and packaged food products; hence, it constitutes a major share in the market. Consumers in the US are calorie-conscious due to which low-calorie and low-fat food products 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.

Key players in this market include International Flavors & Fragrances Inc. (US), Ingredion (US), Cargill, Incorporated (US), Kerry Group plc (Ireland), Associated Archer Daniels Midland Company (US), Palsgaard A/S (Denmark), Darling Ingredients Inc. (US), DSM (Netherlands), Ashland (US), Tate & Lyle (UK), CP Kelco U.S., Inc. (US), Nexira (France), Deosen Biochemical (Ordos) Ltd. (China), Fufeng Group (China), and BASF SE (Germany).

Stabilizers, by function, is estimated to be the fastest-growing function of hydrocolloids during the forecast period

Stabilizers add viscosity to enhance overall flavor and give body to beverages while also preventing sedimentation and keeping ingredients suspended within the finished product. Stabilizers are additives used to help maintain emulsions or prevent degeneration in beverages. The most common stabilizers are hydrocolloids (such as xanthan, gum Arabic, and gum acacia), modified starches, pectin, carrageenan, casein, and inulin. The purpose of stabilizers is to add viscosity to enhance flavor and give body to a beverage. They also maintain emulsification, which prevents sedimentation by keeping additional ingredients suspended in the product.

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The Cosmetics & personal care products segment is projected to be the second-largest market in the forecasted period

Recently, hydrocolloids have found a fit in the personal care industry, often replacing synthetic chemicals with similar properties. Driven by consumers’ thirst for “all-natural” products, many manufacturers are trying to leverage the long history of hydrocolloids in the food industry for personal care applications. Therefore, with wide consumer interest in natural cosmetics, the number and demand for natural texturizers have grown strongly in recent years.