Market Trends of Mexico Food Hydrocolloids Industry
This section covers the major market trends shaping the Mexico Food Hydrocolloids Market according to our research experts:
Rising Demand of Xanthan Gum in Food Industries
Xanthum gum has witnessed a significant increase in its demand for the last decade. This demand in the market is attributed to its functionalities such as thickening and stabilizing agents. In addition, it also helps in improving the texture, consistency, flavor, shelf life, and appearance of many foods. Also, being a low price alternative to guar gum, xanthan gum is used in a wide range of food applications. It is majorly used in the gluten-free baking as it provides dough or batters the stickiness that would otherwise be achieved with gluten. Apart from these, it is used as in food products including sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others. The large demand for xanthan gum in various food industries is therefore expected to propel the hydrocolloid market growth in the country.
Acquisitive Demand of Food Hydrocolloids in Beverage Industries
The beverages segment holds a prominent share in the market with a large consumer base in the country. In the beverage industries, xanthan gum has been witnessed to have an increasing demand, attributed to its property of providing texture to beverages. This factor has led to the growth in the demand for xanthan gum in beverage products such as fruit juices. Also, the volume and value imports of fruit juice in Mexico have increased significantly since the last decade according to the UN Comtrade. Therefore, the growing application areas of hydrocolloids majorly helping to control the thickening and gelling properties of aqueous solutions and the natural property of hydrocolloids is boosting its market growth.
