Food Hydrocolloids Market Size, Share, Growth, Trends, and Global Industry Analysis: By Product (Electromagnetic, Terahertz, Photonic, Tunable, Frequency Selective Surface, Non-linear), By Application (Antenna, Absorber, Superlens, Cloaking Devices, Others), By End Use (Aerospace &Defense, Medical, Automotive, Consumer Electronics, Energy & Power) and Region 2020-2031

Food Hydrocolloids Market size was valued at US$ 9,205.3 million in 2024 and is expected to reach US$ 13,750.2 million by 2031, growing at a significant CAGR of 5.9% from 2025-2031. Moreover, the U.S. Food Hydrocolloids Market is projected to grow at 6.1% in future. The market refers to the global industry involved in the production and utilization of hydrocolloids substances that form gels or thicken solutions when dispersed in water. Derived from natural sources such as plants, seaweeds, and microorganisms, food hydrocolloids include ingredients like gelatin, pectin, carrageenan, xanthan gum, guar gum, and agar. These compounds are primarily used in the food and beverage sector as stabilizers, thickeners, emulsifiers, and gelling agents to improve texture, viscosity, and shelf life. Their multifunctional properties make them essential in a wide range of applications, including dairy products, confectionery, sauces, bakery goods, and beverages.

The market is witnessing steady growth driven by rising consumer demand for convenience foods, clean-label ingredients, and texture-enhanced products. Increasing health awareness has encouraged manufacturers to replace synthetic additives with natural hydrocolloids, aligning with the global shift toward plant-based and sustainable ingredients. Additionally, the growing popularity of low-fat and low-sugar formulations has boosted the use of hydrocolloids as fat and sugar replacers without compromising mouthfeel or quality. The Asia-Pacific region is emerging as a key growth hub, supported by rapid food processing industry expansion and evolving dietary patterns. Meanwhile, technological advancements in extraction and formulation are improving hydrocolloid performance and functionality, ensuring their continued importance in modern food innovation.

Facts & Figures

• In Europe, trade in sea-weed based hydrocolloids (such as carrageenan, agar-agar and alginates) reached 68,856 tonnes in 2022, of which 31,933 tonnes were imported from developing countries. The import value into Europe in that year was €409 million, plus an intra-EU trade of €304 million.
• The European Food Safety Authority (EFSA) assessed exposure to the hydrocolloid food additives pectin (E 440i) and amidated pectin (E 440ii), and found that for toddlers at the 95th percentile the exposure ranged up to 442 mg/kg body weight per day, and concluded there was “no need for a numerical ADI”.
• The U.S. Food & Drug Administration (FDA) confirms that pectin (derived from citrus fruit cell-walls) is recognised as “Generally Recognised As Safe” (GRAS) for use as a gelling agent, thickener and stabiliser in foods including dairy products, beverages, jams and jellies.

Key Developments:

• In May 2025, Sarda Bio Polymers showcased at the IFFA 2025 trade fair a proprietary, plant-/seaweed-derived hydrocolloid blend specifically tailored for the meat and alternative-protein industry, combining performance with sustainability and minimalist processing.
• In March 2024, an article highlighted that major hydrocolloid suppliers (such as CP Kelco, Nexira and Archer Daniels Midland Company) are increasingly adapting hydrocolloids “closer to nature” in response to evolving consumer demands for cleaner, more transparent formulations.
• In May 2022, International Flavors & Fragrances (IFF) launched Seaflour, a clean-label hydrocolloid derived from non-GMO red seaweed, designed to improve stability and mouthfeel in plant-based beverages while enabling shorter ingredient lists.

Food Hydrocolloids Market Segmentation:

Based on the type:

• Gum Arabic
• Carboxymethyl Cellulose
• Xanthan Gum
• Carrageenan
• Pectin
• Others

The Xanthan Gum segment is anticipated to dominate the revenue share of the market due to its exceptional functional versatility and wide applicability in the food and beverage industry. Derived from microbial fermentation of Xanthomonas campestris, xanthan gum acts as an effective thickener, stabilizer, and emulsifier, offering superior viscosity control even at low concentrations. Its high thermal stability and compatibility with a broad pH range make it suitable for diverse food formulations such as salad dressings, sauces, dairy alternatives, and gluten-free baked goods.

The growing trend toward gluten-free and plant-based foods is a major driver behind xanthan gum’s dominance, as it helps mimic the elasticity and structure typically provided by gluten or animal-derived ingredients. Additionally, it aligns with the rising demand for clean-label and non-GMO products, as xanthan gum is naturally derived and recognized as safe by global food authorities. Continuous innovations in fermentation technology further enhance its sustainability and cost-effectiveness, reinforcing its leadership position within the hydrocolloids market.

Based on the application:

• Bakery
• Confectionery
• Sauces, Dressings, Marinades and Gravies
• Beverages
• Dairy and Frozen Desserts
• Convenience and Processed Foods

The dairy and frozen desserts segment is anticipated to dominate the market due to the extensive use of hydrocolloids in enhancing texture, mouthfeel, and product stability. Hydrocolloids such as carrageenan, guar gum, pectin, and xanthan gum are vital in maintaining the creamy consistency and preventing syneresis (water separation) in products like yogurts, ice creams, puddings, and milk-based beverages. With the rising global demand for low-fat, plant-based, and functional dairy alternatives, manufacturers are increasingly incorporating hydrocolloids to replicate the desirable texture and sensory experience of traditional dairy products.

In addition, hydrocolloids help stabilize emulsions and improve freeze–thaw properties in frozen desserts, ensuring smoother textures and extended shelf life. The growing popularity of lactose-free and vegan ice creams, especially in North America, Europe, and Asia-Pacific, further boosts hydrocolloid usage. These factors, combined with technological advancements in clean-label and sustainable formulations, make the dairy and frozen desserts category a leading application in the market.

Based on the source:

• Plant
• Animal
• Microbial

The plant-based hydrocolloids are projected to lead the market due to their abundant availability, sustainability, and strong alignment with clean-label and vegan food trends. Derived from natural sources such as guar beans, citrus peels, apple pomace, and seaweeds, plant-based hydrocolloids like guar gum, pectin, carrageenan, and alginate are widely used for thickening, gelling, and stabilizing a variety of food products. Their ability to deliver desirable texture and consistency in dairy alternatives, bakery goods, beverages, and processed foods has made them indispensable in modern food processing.

Moreover, increasing consumer preference for plant-derived and environmentally friendly ingredients is accelerating the shift away from animal-based hydrocolloids like gelatin. Regulatory encouragement for sustainable and traceable sourcing practices further supports this transition. As food manufacturers aim to reduce their environmental footprint and cater to vegan and flexitarian consumers, plant-based hydrocolloids are expected to remain the dominant and fastest-growing source segment in the global market.