Global Microbial Food Hydrocolloid Market 2025 by Manufacturers, Regions, Type and Application, Forecast to 2031

According to our (Global Info Research) latest study, the global Microbial Food Hydrocolloid market size was valued at US$ 204 million in 2024 and is forecast to a readjusted size of USD 316 million by 2031 with a CAGR of 6.5% during review period.

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.

Microbial food hydrocolloids are natural thickening and gelling agents used in the food industry. Market trends include the demand for clean-label and plant-based food ingredients, which has driven interest in microbial hydrocolloids as alternatives to traditional sources.

This report is a detailed and comprehensive analysis for global Microbial Food Hydrocolloid market. Both quantitative and qualitative analyses are presented by manufacturers, by region & country, by Type and by Application. As the market is constantly changing, this report explores the competition, supply and demand trends, as well as key factors that contribute to its changing demands across many markets. Company profiles and product examples of selected competitors, along with market share estimates of some of the selected leaders for the year 2025, are provided.

Key Features:

Global Microbial Food Hydrocolloid market size and forecasts, in consumption value ($ Million), sales quantity (MT), and average selling prices (USD/MT), 2020-2031

Global Microbial Food Hydrocolloid market size and forecasts by region and country, in consumption value ($ Million), sales quantity (MT), and average selling prices (USD/MT), 2020-2031

Global Microbial Food Hydrocolloid market size and forecasts, by Type and by Application, in consumption value ($ Million), sales quantity (MT), and average selling prices (USD/MT), 2020-2031

Global Microbial Food Hydrocolloid market shares of main players, shipments in revenue ($ Million), sales quantity (MT), and ASP (USD/MT), 2020-2025

The Primary Objectives in This Report Are:

To determine the size of the total market opportunity of global and key countries

To assess the growth potential for Microbial Food Hydrocolloid

To forecast future growth in each product and end-use market

To assess competitive factors affecting the marketplace

This report profiles key players in the global Microbial Food Hydrocolloid market based on the following parameters - company overview, sales quantity, revenue, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study 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, etc.

This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.

Market Segmentation

Microbial Food Hydrocolloid market is split by Type and by Application. For the period 2020-2031, the growth among segments provides accurate calculations and forecasts for consumption value by Type, and by Application in terms of volume and value. This analysis can help you expand your business by targeting qualified niche markets.

Market segment by Type

Carboxymethylcellulose

Gelatin

Guar Gum

Gum Acacia(Gum Arabic)

Xanthan Gum

Others

Market segment by Application

Bakery & Confectionery

Meat & Poultry

Sauces & Dressings

Beverages

Dairy Products

Others

Major players covered

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

Market segment by region, regional analysis covers

North America (United States, Canada, and Mexico)

Europe (Germany, France, United Kingdom, Russia, Italy, and Rest of Europe)

Asia-Pacific (China, Japan, Korea, India, Southeast Asia, and Australia)

South America (Brazil, Argentina, Colombia, and Rest of South America)

Middle East & Africa (Saudi Arabia, UAE, Egypt, South Africa, and Rest of Middle East & Africa)

The content of the study subjects, includes a total of 15 chapters:

Chapter 1, to describe Microbial Food Hydrocolloid product scope, market overview, market estimation caveats and base year.

Chapter 2, to profile the top manufacturers of Microbial Food Hydrocolloid, with price, sales quantity, revenue, and global market share of Microbial Food Hydrocolloid from 2020 to 2025.

Chapter 3, the Microbial Food Hydrocolloid competitive situation, sales quantity, revenue, and global market share of top manufacturers are analyzed emphatically by landscape contrast.

Chapter 4, the Microbial Food Hydrocolloid breakdown data are shown at the regional level, to show the sales quantity, consumption value, and growth by regions, from 2020 to 2031.

Chapter 5 and 6, to segment the sales by Type and by Application, with sales market share and growth rate by Type, by Application, from 2020 to 2031.

Chapter 7, 8, 9, 10 and 11, to break the sales data at the country level, with sales quantity, consumption value, and market share for key countries in the world, from 2020 to 2025.and Microbial Food Hydrocolloid market forecast, by regions, by Type, and by Application, with sales and revenue, from 2026 to 2031.

Chapter 12, market dynamics, drivers, restraints, trends, and Porters Five Forces analysis.

Chapter 13, the key raw materials and key suppliers, and industry chain of Microbial Food Hydrocolloid.

Chapter 14 and 15, to describe Microbial Food Hydrocolloid sales channel, distributors, customers, research findings and conclusion.