Australia food hydrocolloids market is forecasted to grow at a CAGR of 4.2% during the forecast period (2020 - 2025).

  • The growing food industry along with the overall food retail sector has a major role to play in the growth of the thickeners segment for hydrocolloids. Besides this, it is the changing consumer preference favouring the dense ready-to-eat products, functional food and beverage products is another key factor driving the overall growth of the market in the country.
  • However, the market is mainly constrained by the demand-supply imbalances. Seasonal changes cause volatility in raw material pricing, thus raising costs for manufacturers. Despite restrains, the market sees huge potential for growth. The demand for hydrocolloids is projected to increase primarily due to some of the functions that make usage of hydrocolloids popular in the food and beverage sector of the country includes increasing the viscosity, improving mouth feel, and enabling fiber addition. Agar and gelatin remain some of the most widely used products in the food & beverage application of hydrocolloids.



Key Market Trends

Pectin Holds a Significant Share in The Market

The increased usage of pectin in fruit juices for improved mouthfeel, in acidified dairy applications for protein stabilization, low-calorie jams, and acidified protein drinks, is supporting the market’s growth from the last few years. The increasing awareness about the multifunctionality of pectin among food and beverage manufacturers in the country such as it reduces cooking time, improves texture & color, and increases the shelf life is yet another factor that is fuelling the market of pectin. Furthermore, it is also widely used in the pharmaceutical industry for wound healing preparations and specialty medical adhesives. Increasing health concerns and the growing demand for natural and organic ingredients are also likely to drive the Australian pectin market during the forecast period.

Increasing Demand For Convenience Food Products

An Australian consumer snack on an average four times a day presenting a valuable opportunity for the vegan industry to capitalize on this trend creating more healthy snack options for the consumers. There is a progressive increase in vegan to-go snack products in the country. As hydrocolloids are mostly derived from plant sources, it is adding a strong benefit to the on-going healthy vegan snacking trend. The hydrocolloid’s functionality requirements range from a simple gel or coating to the most complex of properties with many factors from production to final consumption carefully balanced. In a more complex way, hydrocolloids play a critical role in the flavor release profile along with the sweetness impact in various confectionery products such as pastries, tart, and others. Owing to increasing snacking in the country, the market is witnessing significant growth in the country.

Competitive Landscape

With the presence of several players, the market is highly competitive. However, Hawkins Watts, Cp Kelco, and Cargill hold major shares in the market. Strategies of the leading players focus on developing innovative solutions that address the taste, texture, and nutritional profiles of processed foods, in turn, extending the shelf lives of the final consumer products.

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