Gum Hydrocolloid Market Size To Exceed USD 17.7 Billion By 2032 | CAGR Of 5.5%

Introduction

The global Gum Hydrocolloid Market, valued at approximately USD 11.1 Billion in 2023, is projected to grow steadily, reaching around USD 17.7 Billion by 2032 at a compound annual growth rate (CAGR) of 5.5%. This growth is largely driven by increasing demand for gum hydrocolloids in food, pharmaceutical, and personal care products due to their versatile roles as stabilizers, thickeners, and gelling agents. Consumers’ preference for clean-label and health-oriented products, particularly in North America and Europe, has also fueled demand for plant- and seaweed-based hydrocolloids as healthier, sustainable alternatives to synthetic additives.

Market expansion is strongly supported by the rising use of hydrocolloids in food products to improve texture and reduce fat content without compromising taste, a trend popular in low-calorie and reduced-sugar foods. Furthermore, the pharmaceutical and personal care sectors increasingly utilize hydrocolloids for their stability and controlled-release properties, creating further opportunities for market growth. However, challenges such as fluctuating prices of raw materials, including guar gum and xanthan gum, and complex regulatory standards may limit market potential.

The market’s future outlook indicates substantial opportunities through product innovation and the development of specialized hydrocolloid blends tailored to specific industries. With robust growth projections and evolving consumer trends favoring natural and functional ingredients, the gum hydrocolloid market is poised for sustained expansion through the forecast period, with significant contributions from established players and emerging innovators in the sector. This dynamic market landscape underscores a shift toward health-conscious, sustainable choices across various industries, positioning hydrocolloids as essential components in contemporary product formulations.

Key Takeaways

• Market Growth: The global gum hydrocolloid market is experiencing sustained expansion with an expected Compound Annual Growth Rate of 5.5% from 2023-2032.
• By Product Type Analysis: According to product types, the gum hydrocolloid market can be divided into gelatin, xanthan gum, carrageenan, alginates, pectin guar gum arabic carboxymethylcellulose as well as other variants. The gelatin segment held the majority of the market share at 35.53% in 2022.
• Regional Analysis: North America held a 35.6% revenue share in 2022 due to its advanced food processing industry, robust research and development activities, and rising consumer awareness about additives and ingredients used in food.

Gum Hydrocolloid Statistics

• At quantities between 0.03 and 0.5%, hydrocolloids had little effect on the viscosity of beverages.
• The stabilizing effects of locust bean gum, guar gum, and pectin, as well as the combination of two, on ready-to-drink beverages that include 7% orange juice are the main focus of this study.
• It was shown that the viscosity and cloud stability of Kinnow juice were considerably impacted by a low concentration (0.1%) of guar gum.
• The shear-thinning non-Newtonian behavior of gum and pectin solutions at concentrations of 5–20 g/l is similar, but their apparent viscosity varies, according to results from the literature.
• Standardized milk (3.5% fat, 8.5% solid-not-fat contents) was used to make yogurt, and 2%–3% starter culture was added.
• As stabilizers, guar gum (0.1%, 0.5%, 1.0%) and enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) were added to the yogurt.
• In terms of avoiding syneresis and enhancing the product’s viscosity, water-holding capacity, and texture, the results indicated that yogurt containing 0.5% xanthan gum (T5) performed best.
• At concentrations of 0.03–0.05%, gellan gum (E418) stabilizes scattered particles without changing mouthfeel.
• Unlike xanthan gum, gellan gum requires heating to become active and is only soluble in hot water. This requires a temperature of roughly 70 to 80 °C.
• Low-fat mozzarella cheese has the same functionality and yield as full-fat cheese when guar gum and xanthan gum are added at a level of 0.15%.
• Polarimetry was used to determine the xanthan gums’ transition temperature (Tm) in NaCl 0.01 M.
• Acacia gum (GA), a complex acidic branching polymer, is an exudate from Acacia Senegal trees. Acacia gum is, in fact, classified as a heteropolysaccharide with 2% or less polypeptide.
• Based on its chemical makeup, the primary fraction, which makes up roughly 88% (in weight) of the gum, is known as the ArabinoGalactan fraction (AG).
• The ideal concentrations of GA and GX, according to the authors, were 1% and 0.3%, respectively.
• The concentration ranges for xanthan and acacia gum were 0.005 g/dL to 0.5 g/dL and 0.3 to 5 g/dL, respectively, and the solutions were made in 0.01 M NaCl.

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Emerging Trends

• Plant-Based Shift: There’s a significant trend towards using plant-based and vegan options within the food industry, driving increased use of plant-derived gum hydrocolloids. These ingredients are crucial in providing texture and structure to plant-based meats and dairy alternatives, catering to the growing demographic of health-conscious and vegan consumers.
• Clean Label Demand: Consumers are increasingly seeking products with fewer synthetic additives, which has boosted the demand for natural and organically sourced hydrocolloids. This shift is evident in the use of seaweed and other plant gums, which are perceived as more sustainable and healthier alternatives to synthetic ingredients.
• Technological Advancements: Innovation in hydrocolloid production technology is another prominent trend. These advancements are essential for improving the efficiency and functionality of gum hydrocolloids in various applications, including food processing and pharmaceuticals.
• Functional Benefits: Gum hydrocolloids are being utilized for their functional benefits beyond just food applications. They play a critical role in the pharmaceutical sector by enhancing the texture and stability of medicinal and health products, and similar trends are observed in personal care products.
• Regulatory Influence: The market is also shaped by stringent regulatory standards that govern the use of food additives. These regulations ensure the safety and quality of gum hydrocolloids but also pose challenges that drive innovation in sourcing and production methods to meet compliance standards.

Use Cases

• Beverage Industry: In beverages, gum hydrocolloids like carrageenan, gellan gum, and guar gum are used to improve mouthfeel and stabilize suspensions. For instance, in protein drinks and non-dairy lattes, these gums help maintain protein suspension and enhance texture. The use levels for carrageenan in beverages like chocolate milk are typically around 0.018% to 0.025%, and for gellan gum, it ranges from 0.028% to 0.035%.
• Food Industry: In the food sector, gum hydrocolloids are essential for producing low-fat and non-fat foods where they mimic the feel of fat, providing a desirable mouthfeel. They are also used in protein-fortified juices and other functional beverages where hydrocolloids like pectin and microcrystalline cellulose (MCC) are used to stabilize protein at low pH levels.
• Nutraceuticals and Probiotics: Innovative uses in nutraceuticals include the development of new delivery systems based on gum hydrocolloids for enhancing the bioavailability of bioactive compounds. These systems can effectively encapsulate nutrients, ensuring their stability and controlled release.
• Pharmaceutical Applications: In the pharmaceutical industry, modified gum hydrocolloids are being developed to serve as binders, disintegrants, and drug release modifiers in tablet formulations. Techniques such as ultrasonication are employed to enhance these properties, making the hydrocolloids suitable for complex pharmaceutical applications.

Recent Development

CP Kelco ApS is a prominent player in the gum hydrocolloid sector, known for its production and innovation in hydrocolloid solutions such as gellan gum, xanthan gum, and carrageenan. The company has recently expanded its production capacities in response to global demand, enhancing its facilities in the US and China to better serve the food, beverage, personal care, and pharmaceutical industries. CP Kelco is committed to sustainability, utilizing raw materials like citrus peel and ensuring that its products meet stringent quality and food safety standards.

Danisco A/S plays a significant role in the global gum hydrocolloid market, contributing to advancements and innovation in hydrocolloid applications. This company is known for its research and development efforts, focusing on creating high-quality hydrocolloids that serve various industries, including food and beverage, pharmaceuticals, and cosmetics. Danisco’s hydrocolloids are essential for improving product textures and stability, demonstrating their commitment to enhancing food science and technology.

Cargill, Incorporated plays a significant role in the gum hydrocolloid sector, focusing on manufacturing and innovation in hydrocolloids like carrageenan, pectin, and xanthan gum. These products are crucial for the food industry, where they are used to improve food texture and stability. Cargill ensures the consistent quality of its hydrocolloid products, which are also applied in pharmaceutical and cosmetic applications due to their gelling, thickening, and stabilizing properties.

Ingredion Incorporated plays a significant role in the gum hydrocolloid sector, leveraging its expertise in ingredient solutions to meet evolving market demands. The company has expanded its portfolio with various hydrocolloid products, including gum acacia, cellulose gum, and tara gum, which enhance texture stability, emulsification, and protein protection in food and beverage applications. Ingredion focuses on creating market-winning products that adhere to consumer preferences for sugar reduction and sensory enhancement, making significant strides in both the food processing industry and areas demanding clean label products.

Tate & Lyle PLC has been actively expanding its presence in the gum hydrocolloid market, notably through strategic acquisitions to enhance its product offerings and market reach. In 2020, Tate & Lyle acquired a controlling stake in HSH Holding, significantly broadening its hydrocolloid portfolio and accessing new markets. This move aligns with the company’s strategy to strengthen its position in the food ingredients sector by focusing on health and wellness trends and clean label products. Further solidifying this approach, Tate & Lyle announced the acquisition of CP Kelco in 2021, a deal valued at $1.8 billion, aimed at enhancing its capabilities in texturizing ingredients and fortification platforms.

Kerry Group, a key player in the hydrocolloids market, is actively involved in developing and manufacturing hydrocolloid solutions that cater to various industries, including food and beverages and pharmaceuticals. The company focuses on innovation and sustainability, aligning its hydrocolloid products with the growing consumer demand for natural and nutritious ingredients. Kerry Group’s efforts are geared towards enhancing the functionality, quality, and appeal of food products through their specialized hydrocolloid options, making significant contributions to the texture and stability enhancements in the products they are used in.

Ashland Inc. is recognized as a key player in the global gum hydrocolloid market. The company is noted for its strategic focus on producing hydrocolloids that cater to a variety of applications including food, pharmaceutical, and personal care industries. Ashland’s involvement in the sector underscores its commitment to leveraging advanced production technologies and sustainable practices to meet the diverse needs of its customers. This strategic positioning helps Ashland maintain a competitive edge in the rapidly growing hydrocolloid market.

FMC Corporation has been actively enhancing its presence in the gum hydrocolloid market, focusing on expanding its specialty hydrocolloid products and services. This initiative is part of its broader strategy to strengthen its leadership in supplying food ingredients, particularly in fast-growing markets like China. FMC’s efforts include acquiring companies such as CoLiving Food Ingredients to deepen its capabilities in specialty blending and application labs, further supporting its commitment to innovation and customer service in the hydrocolloid sector.

Royal DSM, a global science-based company, has made significant strides in the gum hydrocolloid sector, particularly through its subsidiary, DSM Hydrocolloids. The company focuses on producing a range of hydrocolloid solutions such as gellan gum, xanthan gum, and pectin, which are crucial for enhancing texture and stability in food, beverage, and personal care products. DSM’s activities in this sector emphasize sustainability and innovation, supported by recent expansions and acquisitions aimed at strengthening their market position and enhancing product quality and safety standards.

Rousselot is actively innovating in the gum hydrocolloid sector, particularly focusing on enhancing the production process for gelatin-based gummies. A key innovation is SiMoGel, which significantly speeds up the gelation process of gummies, allowing for production in a starchless environment. This advancement enables gummy manufacturers to produce gummies much faster than traditional methods, reducing gelation time to just five to ten minutes depending on the mold type. This technology not only streamlines manufacturing but also opens up new possibilities for creating intricate 3D gummy designs, multi-layered products, and functionality such as added vitamins or proteins. Rousselot’s efforts are enhancing the versatility and efficiency of gelatin in the food and pharmaceutical industries, reflecting their commitment to leading the field in hydrocolloid applications.

Alland & Robert, a prominent player in the gum hydrocolloid sector, has significantly contributed to the industry with its focus on producing high-quality acacia gum. This ingredient is used across various industries due to its natural, multifunctional properties. The company has expanded its production capabilities by investing over €11 million to increase its production capacity by 50%, which highlights its commitment to meeting the rising global demand for natural and sustainable products. Alland & Robert’s innovations include the Syndeo range, a blend of natural hydrocolloids designed to enhance the texture and stability of foods and beverages, supporting clean label trends. Their strategic developments and sustainable practices show a deep alignment with current market demands for eco-friendly and ethical production standards.

Conclusion

In conclusion, the gum hydrocolloid market has demonstrated robust growth and is poised to continue expanding through 2032. Valued at USD 11.1 billion in 2023, the market is expected to reach approximately USD 17.7 billion by 2032, growing at a compound annual growth rate (CAGR) of about 5.5% during the forecast period. This growth is fueled by increasing consumer demand for processed and convenience foods, as well as a rising interest in health and wellness trends that emphasize natural and clean label products.

The market’s expansion is further supported by innovations in hydrocolloid blends tailored for the food, pharmaceutical, and personal care industries. These hydrocolloids enhance the texture and stability of products, meeting consumer expectations for quality and functionality. However, the industry faces challenges such as fluctuating raw material prices and stringent regulatory standards, which could impact growth. Despite these challenges, the opportunities in developing sustainable and versatile hydrocolloid solutions continue to drive the market forward.

Sources:

• https://www.sciencedirect.com/science/article/pii/S0268005X22009560
• https://www.impag.ch/en/food/focus-topics/details/biogums-hydrocolloids-from-local-raw-materials
• https://pubs.sciepub.com/jfnr/3/8/7/
• https://talcottlab.tamu.edu/wp-content/uploads/sites/108/2019/01/Gums-Xanthan-and-Acacia.pdf