The Report “North America Food and Beverage Hydrocolloids Market by Application (Bakery, Confectionery, Meat and Poultry Products, Sauces and Dressing, Beverages, Dairy Products), by Function, by Type, by Geography - Analysis and Forecast to 2019”, is estimated to grow from $2,101.3 million in 2014 to $2,714.1 million by 2019, at a CAGR of 5.3% from 2014 to 2019.
Browse through the TOC of the North America Food And Beverage Hydrocolloids Market for an analysis of industry trends and segments, with the help of various tables and figures.
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Hydrocolloids are polymers with water binding properties that form thick gelatinous dispersion in water. They provide texture, viscosity, stability, flexibility, and other properties to food and beverages. Their functional properties depend on the quantity as well as the condition in which they are used. Some of the hydrocolloids exist in gel form, some in liquid form, whereas some in both gel and liquid state and can alternate between the states with changes in heat
North America food and beverage hydrocolloids market is dominated by the U.S., followed by Canada. In the U.S., growing health consciousness consumers and increasing demand for natural products are driving the demand for natural food additives. Consumers believe that natural food additives have a positive impact on health, which drives the demand for natural hydrocolloids in food products. This has driven the interest of food manufacturers in natural gums. Natural gums are not only useful functional ingredients, but also natural sources of soluble dietary fiber and are considered as healthy ingredients.
This report also includes market share and value chain analyses, along with market metrics such as drivers and restraints. In addition, it also presents a competitive landscape of the market and profiles of the key market players.
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