Australia Food Hydrocolloids Market Report and Forecast 2024-2032

Australia Food Hydrocolloids Market Outlook

The Australia food hydrocolloids market size is projected to grow at a CAGR of 3.9% between 2024 and 2032.

Key Takeaways

• Multifunctionality of Pectin, a natural hydrocolloid, has led to increased usage in fruit juices for improved mouthfeel, Acidified dairy products for protein stabilisation, low-calorie jams, and acidified protein drinks.

• The growing awareness among food and beverage manufacturers about pectin’s benefits, such as reduced cooking time, improved texture, colour enhancement, and increased shelf life, contributes to its market growth in Australia.

• Australians snack approximately four times a day, creating a valuable opportunity for the vegan industry. Hydrocolloids, primarily derived from plant sources, align well with the ongoing healthy vegan snacking trend.

The increasing demand for functional food products, the expanding food and beverage industry, rising consumer awareness regarding the benefits of hydrocolloids, and advancements in extraction and processing techniques are propelling Australia food hydrocolloids market growth.

The steady growth of the food and beverage industry in Australia is fuelling the demand for processed and convenience food products. This growth drives the need for hydrocolloids in enhancing texture, stability, and shelf life of various food items, contributing to market expansion.

Consumers in Australia are becoming more conscious about ingredients in food products and their impact on health. Increased awareness about the benefits of hydrocolloids, such as texture improvement and shelf-life extension, is boosting their demand in the market as consumers seek healthier and transparent food options.

The ongoing advancements in extraction and processing techniques of hydrocolloids in market are driving growth and sustainability. Manufacturers are leveraging environmentally friendly extraction processes and advanced equipment to extract hydrocolloids from diverse sources such as plants, seaweed, and microbial sources. Additionally, they are adopting cutting-edge processing technologies like microencapsulation, spray drying, and emulsification to enhance the quality and functionality of hydrocolloid products.

As per Australia food hydrocolloids market analysis, Gum Arabic, known for its emulsifying and stabilising properties, finds applications in confectionery and beverages. Carrageenan, a seaweed-derived hydrocolloid, is widely used in dairy products, sauces, and processed foods for its gelling and thickening properties, improving product consistency and quality.

Xanthan gum, a versatile hydrocolloid, is extensively utilised in bakery products, dressings, and sauces for its thickening and stabilising functions, enhancing the overall quality of these food items. Pectin, derived from fruits, is commonly employed in jams, jellies, and beverages for its gelling properties, contributing to texture improvement and shelf-life extension. 

Market Segmentation  

Australia Food Hydrocolloids Market Report and Forecast 2024-2032 offers a detailed analysis of the market based on the following segments:

Market Breakup by Type

• Gum Arabic

• Carrageenan

• Xanthan Gum

• Pectin

• Others

Market Breakup by Source

• Animal

• Plant

• Microbial

Market Breakup by Application

• Confectionary

• Dressings

• Bakery

• Sauces

• Beverages

• Marinades

• Processed Foods

• Others

Market Breakup by Region

• New South Wales

• Victoria

• Queensland

• Western Australia

• Australian Capital Territory

• Others

Competitive Landscape

Manufacturers are investing in research and development activities to introduce innovative hydrocolloid products.

• Cargill Australia Financial Services Pty Limited

• J.M. HUBER Group 

• Ingredion ANZ Pty Ltd.  

• Archer Daniels Midland Company 

• Brenntag Australia Pty. Ltd. 

• Others

Key Highlights of the Report