North America Food Hydrocolloids Market Trends

Statistics for the 2023 & 2024 North America Food Hydrocolloids market trends, created by Mordor Intelligence™ Industry Reports. North America Food Hydrocolloids trend report includes a market forecast to 2029 and historical overview. Get a sample of this industry trends analysis as a free report PDF download.

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Market Trends of North America Food Hydrocolloids Industry

This section covers the major market trends shaping the North America Food Hydrocolloids Market according to our research experts:

Gellan Gum is the Largest Market Segment

North America is the largest market for gelatin-based hydrocolloids. Gellan gum is an important hydrocolloid in the food industry and is widely used as a food additive in healthy food due to its high content of protein and amino acid. The hydrocolloidal nature of gellan gum has numerous applications in confectionery products (for imparting chewiness, texture, and foam stabilization), jelly deserts (for creaminess, fat reduction, and mouthfeel), dairy products (for stabilization and texturization), and meat products (for water-binding). Owing to the high prices, gellan gum is witnessing a slow growth from the last few years. In the US market, gellan gum is seeing competition from low priced xanthan gum and hence, witnessing slow growth.

North America Food Hydrocolloids Market Growth

Dairy & Frozen Products Holds the Largest Market Share by Application

Dairy & frozen products and confectionery are the highest in North America market followed by meat, poultry & seafood products, beverages, and bakery. In the United States, the current trend toward new, low-fat dairy products with lower total solids contents has created a further scope of demand for stabilizers; a combination of hydrocolloids can be more effective, rather than applying a single stabilizer in dairy and frozen products. This led to the development of a large number of blended hydrocolloids formulated for specific dairy products. Beyond white milk and natural cheese, almost all dairy products may benefit from the addition of hydrocolloids. In yogurt, sour cream and other cultured dairy products, hydrocolloids modify texture by emulsifying, thickening and gelling, in addition to controlling syneresis.

North America Food Hydrocolloids Market Trends

North America Food Hydrocolloids Market Size & Share Analysis - Growth Trends & Forecasts (2024 - 2029)