Gum Hydrocolloid Market Scope

The global gum hydrocolloid market is projected to reach USD 14.36 billion by 2027. It is expected to garner revenues at a CAGR of 6.2% over the forecast period.

Gum hydrocolloid are functional ingredients used as thickeners, stabilizers, and emulsifiers. They are obtained from synthetic and natural sources with applications in agriculture, pharmaceuticals, personal care, oil gas, and food beverages. The global gum hydrocolloid market report by Market Research Future (MRFR) considers drivers, challenges, trends, and hurdles for the period of 2019 to 2027 (forecast period). The impact of the COVID-19 pandemic and its effects have been noted in the report.

Europe's gum hydrocolloid market is experiencing significant growth, driven by the increasing demand for clean-label and natural food ingredients. Gum hydrocolloids are widely used in the food industry as stabilizers, thickeners, and gelling agents. The market in Europe is characterized by the presence of several key players offering a variety of gum hydrocolloid products to meet the growing demand from food manufacturers.

Huge demand for convenience foods and indulgence of processed foods can drive the need for gum hydrocolloid which provide functional nutrients to the body. The rising wave of health-consciousness among consumers has led to food and beverage manufacturers to shift to natural ingredients in their formulations.  This is evident with the use of pectin, guar gum, locust bean gum, and carrageenan. According to Agriculture and Agri-Food Canada, the U.S. accounted for USD 68.17 billion worth of bakery products.

Complexities in attaining raw materials and adherence to strict regulations can restrain market growth.

Competitive Intelligence

Ingredion Incorporated (US),Kerry Group (Ireland),Cargill,ADM (US),Incorporated (US),Darling Ingredients Inc. (US),DuPont (US) are the global gum hydrocolloid key market players.

Segmentation

The global gum hydrocolloid market overview has been segmented by type, source, and application.

Based on type, the market has been divided into agar, pectin, gelatin, alginates, carrageenan, gum arabic/acacia gum, guar gum, xanthan gum, and others. The gelatin segment dominated the global gum hydrocolloid market in 2018 with a market share of more than 18%.

By source, the global gum hydrocolloid market has been divided into natural and synthetic. The natural segment accounted for the largest market share in 2018, with a value of USD 19,118.6 million in 2027.

The application segments of the market are food and beverages and others. The food and beverages segment has been further segmented into meat, poultry, and seafood products; dairy and frozen desserts; bakery and confectionery; creams, dressings, and spreads; and beverages, among others. The food and beverage segment is expected to register a higher CAGR of 5.55% during the forecast period. This can be attributed to the use of gum hydrocolloid as food additives to alter the composition and texture of food items. This is exemplified by its use in jellies, jams, ice creams, cakes, and candies.

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