By 2032, the global food-grade carrageenan market is expected to increase at a CAGR of 7.1 percent, with a market value of roughly US$ 2.3 billion.
Hydrocolloids are used in food for a variety of purposes, including gelling, thickening, emulsification, coating, and stability. Hydrocolloids can be found in a variety of foods, from dairy to sweets.
Carrageenan is one of the most useful hydrocolloids and is frequently used in the food and beverage industry. It’s a flexible ingredient with diverse properties in milk and water. It’s a hydrocolloid with thickening and gelling properties that are extensively used in the beverage industry. It can also react with dairy proteins to provide stabilizing qualities.
As the processed food business increases, food manufacturers are looking for additives that can improve the quality of their foods, such as smoothness. Food makers are looking for additives that can improve the attributes of their foods, such as texture because customers will not accept inferior taste from processed foods. Carrageenan’s functional features and versatility are predicted to drive market demand.
- In 2022, the global food-grade carrageenan market is anticipated to be worth roughly US$ 1.2 billion.
- In terms of product type, the iota food-grade carrageenan segment is expected to hold a significant market share over the forecast period.
- Food grade carrageenan will continue to be widely used in the food processing industry.
- Because of rising pharmaceutical applications, the United States will continue to dominate the North American food-grade carrageenan industry through 2032.
- CP Kelco
- Ashland Inc