Food hydrocolloid market forcast to see 5% CAGR between 2013-2018

The food hydrocolloid market has been forecast to increase at a compound annual growth rate (CAGR) of 5% over the next five years, reach a value of $7 billion by 2018.

Hydrocolloids are large molecules that can form viscous liquids or gels when dispersed in water. They can perform a wide range of functions such as thickening, stabilising, as a fat replacer, as coating materials, and serves as a gelling agent in the food industry.

They can easily modify the properties of food products. Due to their functional properties and applications, hydrocolloids are extensively used globally.

The demand for hydrocolloid is increasing in emerging markets such as India and China due to the changes in lifestyle and preference for convenience foods. Asia-Pacific represents the fastest growing region within the food hydrocolloids market. This market is dominated by gelatin in terms of value and volume.

Food hydrocolloid is used in a variety of products including dairy products, confectionery, bakery, meat & poultry products, beverages, sauces & dressings. The dairy products segment currently dominates the industry and has been forecast to increase further by 2018.

Key players currently dominating the food hydrocolloid market include CP Kelco (U.S.), Cargill Inc. (U.S.), Danisco A/S (Denmark), and FMC Corp. (U.S.).

These market players are focusing on expansion of new facilities and manufacturing units to increase the productivity of different types of Hydrocolloid. Considering demand in the marketplace, these companies are also investing in R&D to launch new products.

For more information on the food hydrocolloid market, see the latest research: Food Hydrocolloid Market

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