“The North America food and beverage hydrocolloids market is estimated to grow at a CAGR of 5.3% from 2014 to 2019. It is the largest market for food and beverage hydrocolloids. North America is one of the most technically advanced regions. The remarkable growth in the field of food technology and process research and development has led to discovery of new avenues of sourcing and applications of novel edible compounds. These developments have led to production of better quality and stable hydrocolloids in desirable forms.
In this report, the North America food and beverage hydrocolloids market has been classified by application into bakery, confectionary, meat & poultry products, sauces & dressings, beverages, dairy products, and others. The consumption of hydrocolloids in dairy products segment is estimated to grow at the highest CAGR from 2014 to 2019. By type, the market is segmented into gelatin, xanthan gum, carrageenan, alginates, agar, pectin, guar, locust bean gum, gum arabic, CMC, and others.
The U.S. is the largest food and beverages hydrocolloids market in North America with a market share of 66.29%, followed by Canada. The U.S. market is also estimated to register the highest CAGR during the forecast period. Increase in demand for clean label products and stringent food regulations are driving the North America food and beverage hydrocolloids market.
E.I. du Pont De Nemours Company (U.S.) is the leading company in NA food and beverages hydrocolloids market with a share of 7.8%. Other prominent companies operating in this market are Cargill, Inc. (U.S.), CP Kelco (U.S.), and Ashland Inc. (U.S.). These companies are following various strategies, such as mergers & acquisitions, joint ventures, new product development, and capacity expansion to increase their presence, product portfolio, and market share.
“
