Food additives are justified in a food product when they are used to meet a specific need, improve the stability of the food, or protect the nutritional integrity of the food. Food additives can come from a variety of places, including animals, minerals, and plants. In addition, a variety of synthetic food additives exist in the market. Thickening agents, emulsifiers, stabilizers, preservatives, gelling agents, coating agents and other food additives are commonly utilized. Gelling agents are food ingredients that aid in the texture preservation of foods. It provides the food product to which it has been added a gel-like texture. Gelling agents are FDA-approved food additives that are used by food makers to enhance stability, viscosity, structure, and other attributes like color preservation.
COVID-19 Impact Analysis
- As a result of the breakout of COVID-19, which has affecting the entire gelling agents industry, several businesses are closing or curtailing their operation hours.
- The COVID-19 pandemic has disrupted the supply chain, with businesses reporting significant delays in obtaining the raw materials they require. Inventory management has become particularly difficult for producers as a result of this.
- The lockdown restrictions, along with manpower shortage, caused in a drop in output and sales of gelling agents.
Top Impacting Factors
- Hydrocolloids are a combination of gelling agents and stabilizers. The rise in application scope in nutraceuticals and nutrition goods such as soluble dietary fiber is expected to drive demand for hydrocolloids during the forecast period.
- The global market for gelling agents is expected to grow owing to growth in demand for dietary supplements as they are highly nutritious.
- Over the next few years, rise in demand for convenience food is projected to bring up new potential for this sector.
- Over the next seven years, market growth is expected to be hampered by a lack of resources and fluctuating pricing for these hydrocolloids and emulsifiers.
Pectin is in High Demand
- Pectin is utilized as a gelling, thickening, and stabilizing agent in a variety of fruit products, including marmalades, fruit-based yoghurts & desserts, and baked goods. It is utilized in sweets like jams and jellies to give them a gel-like structure. Pectin has several advantages in food and other products, including the ability to cut cooking time, improve texture & color, and extend shelf life. It is utilized in wound healing preparations and specialist medical adhesives in the pharmaceutical business. Pectin is an important element in the food industry.
- The use of mineral acid to achieve regulated acidity allows industrial pectin products to be derived from natural plant-based source materials at low ph. Pectin helps to lower cholesterol; it appears to decrease cholesterol when taken orally. It decreases total and “bad” low-density lipoprotein (LDL) cholesterol when taken with guar gum and tiny amounts of insoluble fiber. The combination, on the other hand, appears to have no effect on “good” high-density lipoprotein (HDL) cholesterol or triglycerides.
The Market is Dominated by North America
- North America is one of the greatest markets for gelling agents due to the strong need for fat reduction and changing consumer food habits and eating patterns. In breaded/fried dishes, which are popular in the U.S., gelling agents act as a barrier for oils and fats. Given the increased awareness and understanding among the people regarding healthy food and eating habits, the future growth trend in North America is predicted to be good. The market for gelling agents, particularly those used in sweets, is being driven by the rise in confectionery market in the U.S. Gelling agents are in high demand due to their use as thickeners in the baking industry.
- Certain factors, such as the rise in demand for bakery items, confectionary products, and drinks, have propelled the global gelling agents market forward. As manufacturers are more aware of the product in North America than in other regions, the region is predicted to consume more gelling agents. If the same level of awareness is established in other locations, the same result is anticipated to be achieved.
Key Benefits of the Report
- This study presents the analytical depiction of the gelling agents industry along with the current trends and future estimations to determine the imminent investment pockets.
- The report presents information related to key drivers, restraints, and opportunities along with detailed analysis of the gelling agents’ market share.
- The current market is quantitatively analyzed to highlight the gelling agents’ market growth scenario.
- Porter’s five forces analysis illustrates the potency of buyers & suppliers in the market.
- The report provides a detailed gelling agents market analysis based on competitive intensity and how the competition will take shape in coming years
Questions answered in the Gelling Agents Market Research Report
- Which are the leading players active in the gelling agents market?
- What are the current trends that will influence the market in the next few years?
- What are the driving factors, restraints, and opportunities in the market?
- What future projections would help in taking further strategic steps?
- What is gelling agents’ market prediction in the future?
- Which will be the niches at which players profiling with recent advancements should set a presence?
- What are the driving factors and opportunities in the market?
- What are the current trends and predicted trends?
- What are the challenges faced in the gelling agents market?
Gelling Agents Market Report Highlights
By Product Type
Key Market Players
Naturex, E. I. DuPont De Nemours, Tate & Lyle, Nexira, Taiyo International, Archer Daniels Midland Company, Cargill Incorporated, Agro Gums, Avebe, Kerry Group, Fuerst Day Lawso, Ingredion Incorporated, CP Kelco, Palsgaard, Riken Vitamin