Market Trends of US Food Hydrocolloids Industry
This section covers the major market trends shaping the US Food Hydrocolloids Market according to our research experts:
Xanthan Gum Is the Fastest Growing Segment
Xanthum gum is a hydrocolloid of bacterial origin, obtained from the fermentation of carbohydrates by Xanthomonas Campestris. There is an increase in demand for Xanthan gum as it has emerged as a low price alternative to guar gum in a wide range of food applications. Xanthum gum as an emulsifier found its applications including salad dressings, sauces, non-fat milk, dairy products, baked and frozen foods. The growth of the food & beverage industry is anticipated to augment market growth during the forecast period.
Meat Poultry & Sea Food Products Emerges as the Largest Consumer of the Market
Hydrocolloids are specifically used as chopping and brine additives, emulsifiers, color stabilizers, maturing agents, flavor and shelf life improvers in meat, poultry and seafood products. The meat product quality is increased by blends, marinades, and seasonings. Shelf life and safety of products are also increased to provide high quality food products. In the US, hydrocolloid substances are used effectively to enhance quality for all types of meat, poultry, and seafood products. Phosphate-based specialties help to enhance flavor, texture and reduce moisture loss of processed meats.
