The
global food hydrocolloids market is driven primarily by the rising
demand for processed foods, according to a new report from
Transparency Market Research (TMR). The report examines the
development trajectory exhibited by the global food hydrocolloids
market in the past few years and the market’s current statistics.
Further, based on a solid analysis of the market’s historical and
present figures, the report presents reliable forecasts regarding the
development trajectory of the food hydrocolloids market in the coming
years. The report is titled ‘Food Hydrocolloids Market - Global
Industry Analysis, Size, Share, Growth, Trends, and Forecast 2016 –
2024.’
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Information:http://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=10730
Hydrocolloids
are polymeric chains of very fine particles of dispersed in water.
The consistency of the mixture varies according to the proportion of
colloids and water in the mixture. Food hydrocolloids affect the
rheology of any food product they are added to, as they bring about
direct structural changes in the consistency of the food. Due to this
property, food hydrocolloids can be used as thickening agents,
gelling agents, emulsifying agents, and stabilizing agents in the
production of various food items.
The
prime driver for the global food hydrocolloids market is the rising
demand for convenience foods and processed foods. The consistency of
both types of food requires special attention. Processed foods, which
are rarely consumed immediately after the purchase and are often
consumed over long periods, are a key application of the food
hydrocolloids market. They are likely to remain a leading contributor
to the global food hydrocolloids market in the coming years, as the
demand for processed food is likely to grow steadily in urban areas
across the world.
Based
on product type, the global food hydrocolloids market can be
segmented into gelatin, pectin, agar, guar gum, xanthan gum,
carrageenan, cellulosics, alginates, gum Arabic, locust bean gum, and
others. Food hydrocolloids can be derived from plants, animals, as
well as microbes, making them readily available and utilizable. By
end use, meat and poultry, frozen foods, dairy, bakery and
confectionary products, and beverages are the leading revenue
generating segments of the food hydrocolloids market
Regionally,
North America is the leading contributor to the global
food hydrocolloids market. The high demand for processed food in
North America is the key driver for the food hydrocolloids market in
North America. On the other hand, the rising urban population in
countries such as India, China, South Korea, and Taiwan is likely to
result in strong growth of the Asia Pacific market for food
hydrocolloids in the 2016-2024 forecast period.
The report also examines the competitive landscape of the global food hydrocolloids market by presenting business profiles of leading players such as Ashland Inc., Lubrizol Corporation, Cargill Inc., CP Kelco, E.I. du Pont de Nemours and Company, and Rousselot S.A.S.
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