Report overview
Microbial Food Hydrocolloid is a kind of fermented polysaccharide substance discovered in 1966 by a doctor in Osaka, Japan through Microbial fermentation. As a stabilizer, solidifying agent and thickening agent, Microbial Food Hydrocolloid can be used in tofu, raw and wet noodle products (such as noodles, wrappers, wonton skins, shaoxing skins), raw and dry noodle products, instant rice noodle products, cooked meat products, frozen fish meat products (including fish balls, etc.) and jelly as appropriate.
This report aims to provide a comprehensive presentation of the global market for Microbial Food Hydrocolloid, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Microbial Food Hydrocolloid. This report contains market size and forecasts of Microbial Food Hydrocolloid in global, including the following market information:
Global Microbial Food Hydrocolloid Market Revenue, 2018-2023, 2024-2032, ($ millions)
Global Microbial Food Hydrocolloid Market Sales, 2018-2023, 2024-2032, (MT)
Global top five Microbial Food Hydrocolloid companies in 2022 (%)
The global Microbial Food Hydrocolloid market was valued at US$ million in 2022 and is projected to reach US$ million by 2029, at a CAGR of % during the forecast period. The influence of COVID-19 and the Russia-Ukraine War were considered while estimating market sizes.
The U.S. Market is Estimated at $ Million in 2022, While China is Forecast to Reach $ Million.
Carboxymethylcellulose Segment to Reach $ Million by 2029, with a % CAGR in next six years.
The global key manufacturers of Microbial Food Hydrocolloid include JM Huber Corp(CP Kelco), Ingredion, Dupont, Cargill, Kerry Group, Ashland, Hindustan Gum & Chemicals Ltd, Kraft Foods Group Inc. and DSM, etc. in 2022, the global top five players have a share approximately % in terms of revenue.
We surveyed the Microbial Food Hydrocolloid manufacturers, suppliers, distributors and industry experts on this industry, involving the sales, revenue, demand, price change, product type, recent development and plan, industry trends, drivers, challenges, obstacles, and potential risks.
Total Market by Segment:
Global Microbial Food Hydrocolloid Market, by Type, 2018-2023, 2024-2032 ($ Millions) & (MT)
Global Microbial Food Hydrocolloid Market Segment Percentages, by Type, 2022 (%)
Carboxymethylcellulose
Gelatin
Guar Gum
Gum Acacia(Gum Arabic)
Xanthan Gum
Others
Global Microbial Food Hydrocolloid Market, by Application, 2018-2023, 2024-2032 ($ Millions) & (MT)
Global Microbial Food Hydrocolloid Market Segment Percentages, by Application, 2022 (%)
Bakery & Confectionery
Meat & Poultry
Sauces & Dressings
Beverages
Dairy Products
Others
Global Microbial Food Hydrocolloid Market, By Region and Country, 2018-2023, 2024-2032 ($ Millions) & (MT)
Global Microbial Food Hydrocolloid Market Segment Percentages, By Region and Country, 2022 (%)
North America
US
Canada
Mexico
Europe
Germany
France
U.K.
Italy
Russia
Nordic Countries
Benelux
Rest of Europe
Asia
China
Japan
South Korea
Southeast Asia
India
Rest of Asia
South America
Brazil
Argentina
Rest of South America
Middle East & Africa
Turkey
Israel
Saudi Arabia
UAE
Rest of Middle East & Africa
Competitor Analysis
The report also provides analysis of leading market participants including:
Key companies Microbial Food Hydrocolloid revenues in global market, 2018-2023 (Estimated), ($ millions)
Key companies Microbial Food Hydrocolloid revenues share in global market, 2022 (%)
Key companies Microbial Food Hydrocolloid sales in global market, 2018-2023 (Estimated), (MT)
Key companies Microbial Food Hydrocolloid sales share in global market, 2022 (%)
Further, the report presents profiles of competitors in the market, key players include:
JM Huber Corp(CP Kelco)
Ingredion
Dupont
Cargill
Kerry Group
Ashland
Hindustan Gum & Chemicals Ltd
Kraft Foods Group Inc.
DSM
Jai Bharat Gum & Chemicals Ltd
Fufeng
Meihua
Caremoli Group
Behn Meyer
Iberagar
Outline of Major Chapters:
Chapter 1: Introduces the definition of Microbial Food Hydrocolloid, market overview.
Chapter 2: Global Microbial Food Hydrocolloid market size in revenue and volume.
Chapter 3: Detailed analysis of Microbial Food Hydrocolloid manufacturers competitive landscape, price, sales and revenue market share, latest development plan, merger, and acquisition information, etc.
Chapter 4: Provides the analysis of various market segments by type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 5: Provides the analysis of various market segments by application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 6: Sales of Microbial Food Hydrocolloid in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space of each country in the world.
Chapter 7: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction, recent development, etc.
Chapter 8: Global Microbial Food Hydrocolloid capacity by region & country.
Chapter 9: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 10: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 11: The main points and conclusions of the report.
