Food Rheology Modifiers Market, By Type (Emulsifiers, Anti-Caking Agent, Hydrocollides, Gelatin Gum, Xanthan Gum, and Others), By Application (Dairy and Frozen Products, Beverage, Confectionery, Meat, Poultry and Seafood, Oils and Fats, and Others), and By Region (North America, Europe, Asia Pacific, Latin America, and Middle East & Africa) - Trends, Analysis and Forecast till 2034

Food Rheology Modifiers Market was valued at US$ 2.6 Billion in 2024 and is projected to grow at a CAGR of 7.20% to reach US$ 4.9 Billion by 2034.

[PDF] Food Rheology Modifiers are substances added to food to modify their texture, viscosity, and flow behavior. These additives are used to improve the quality and consistency of foods, as well as to enhance their stability and shelf life. Some common rheology modifiers used in the food industry include guar gum, xanthan gum, carrageenan, pectin, and starches. These additives are used in a wide range of food products, including dairy products, baked goods, sauces, dressings, and beverages.

Rising demand for processed and convenience foods, as well as the growing consumer awareness of the health benefits associated with natural and organic ingredients, are major factors driving target market’s growth. Furthermore, the increasing use of rheology modifiers in the food and beverage industry to improve the quality and consistency of products, as well as to extend their shelf life, is expected to contribute to the Food Rheology Modifiers Market growth.

Growing demand for processed and convenience foods

Processed and convenience foods have become increasingly popular among consumers due to their convenience, ease of preparation, and longer shelf life. These types of foods often require additives such as rheology modifiers to improve their texture, stability, and consistency. The use of Rheology Modifiers in processed and convenience foods has become more widespread due to the increasing demand for these types of foods. Consumers are leading increasingly busy lifestyles, and as a result, they are seeking quick and easy meal solutions that require minimal preparation. As a result, the demand for processed and convenience foods is expected to continue to grow in the coming years, driving the demand for Rheology Modifiers.

Increased demand for low-fat and gluten-free foods

Rheology modifiers are commonly used in low-fat and gluten-free foods to improve their texture and stability. In low-fat foods, for example, rheology modifiers can be used to replace the mouth feel and creaminess that is lost when fat is removed. In gluten-free foods, rheology modifiers can be used to replace the binding and elasticity properties that are provided by gluten. Many consumers are seeking out low-fat and gluten-free options due to health concerns or dietary restrictions, and food manufacturers are responding to this demand by developing products that meet these needs.

For instance, in 2021 a study investigating the application of plant-based rheology modifiers was released in the journal Food Hydrocolloids. The study investigated the potential of different plant-based components, such as psyllium husk, xanthan gum, and chickpea flour, as substitutes for synthetic rheology modifiers. The researchers found that chickpea flour and psyllium husk exhibited good rheological properties, including high viscosity and shear thinning behavior, making them suitable for use as rheology modifiers in various food applications.

Restrains:

Many rheology modifiers are derived from natural sources, such as plant and animal-based materials, which can be subject to seasonal fluctuations in availability and price. For example, some commonly used rheology modifiers, such as pectin and carrageenan, are derived from seaweed and are subject to fluctuations in seaweed harvests and supply chain disruptions. The cost of these raw materials can also be affected by factors such as weather conditions, transportation costs, and demand from other industries.

Food Rheology Modifiers Market is segmented based on Type, Application and Region.

Type Insight

On the basis of Type, Food Rheology Modifiers Market is segmented into Emulsifiers, Anti-Caking Agent, Hydrocollides, Gelatin Gum and Xanthan Gum. Emulsifiers type is expected to dominate the target market growth as they are used to help oil and water-based ingredients mix together and stay blended improving the texture and mouthfeel of many food products.

Application Insights

On the basis of Application, Food Rheology Modifiers Market is segmented into Dairy and Frozen Products, Beverage, Confectionery, Meat, Poultry and Seafood, Oils and Fats, and Others.  Dairy and frozen products are expected to dominate the target market growth as rheology modifiers are most commonly used in dairy and frozen products such as ice cream, yogurt, and cheese to improve texture, stability, and other functional properties.

Disclaimer: This data is only a representation. Actual data may vary and will be available in the report.

On the basis of region the Food Rheology Modifiers Market is segmented into North America, Europe, Asia Pacific, Latin America, and Middle East & Africa. North America is estimated to witness a significantly high revenue share over the forecast period, owing to factors such as increasing demand for processed and convenience foods, the growing popularity of functional foods, and the presence of a well-established food and beverage industry.

Report Scope:

Attribute	Details
Base year for estimation	2023
Forecast period	2024 – 2034
Market representation	Revenue in USD Billion & CAGR from 2024 to 2034
Market Segmentation	By Type - Emulsifiers, Anti-Caking Agent, Hydrocollides, Gelatin Gum, Xanthan Gum, and Others By Application - Hydraulic, Traction, Machine-Room-Less
Regional scope	North America - U.S., Canada Europe - UK, Germany, Spain, France, Italy, Russia, Rest of Europe Asia Pacific - Japan, India, China, South Korea, Australia, Rest of Asia-Pacific Latin America - Brazil, Mexico, Argentina, Rest of Latin America Middle East & Africa - South Africa, Saudi Arabia, UAE, Rest of Middle East & Africa
Report coverage	Revenue forecast, company share, competitive landscape, growth factors, and trends

Segments Covered in the Report:

This report forecasts revenue growth at global, regional, and country levels and provides an analysis of the latest industry trends and opportunities in each of the sub-segments from 2024 to 2034. For the purpose of this study, has segmented the Food Rheology Modifiers Market report based on Type, Application and Region:

Food Rheology Modifiers Market, By Type:

• Emulsifiers
• Anti-Caking Agent
• Hydrocollides
• Gelatin Gum
• Xanthan Gum
• Others

Food Rheology Modifiers Market, By Application:

• Dairy and Frozen Products
• Beverage
• Confectionery
• Meat
• Poultry and Seafood
• Oils and Fats
• Others

Food Rheology Modifiers Market, By Region:

• • • North America
      • • U.S.
        • Canada
    • Europe
      • • Germany
        • UK
        • France
        • Russia
        • Italy
        • Rest of Europe
    • Asia Pacific
      • • China
        • India
        • Japan
        • South Korea
        • Rest of Asia Pacific
    • Latin America
      • • Brazil
        • Mexico
        • Rest of Latin America
    • Middle East & Africa
      • • GCC
        • Israel
        • South Africa
        • Rest of Middle East & Africa

 

The key players operating the Food Rheology Modifiers Market includes, DuPont Danisco, Palsgaad A/S, Koninklijke DSM N.V., Kerry Group Plc., Archer Daniels Midland Company, Kerry Group Plc., Ingredion Inc., Tate & Lyle Plc, and Cargill, Incorporated.

Recent Development:

• In June 2022, Alland & Robert launched “Food Inspired Demecare Nautral Gum Range”. These products are created entirely organically, without the use of chemicals at any stage of the manufacturing process. The Demecare range of gums has a certain degree of quality guaranteed by the ISO16128 and COSMOS approvals the company got.

• Archer Daniels Midland Company*
  • Company Overview
  • Product Portfolio
  • Key Highlights
  • Financial Performance
  • Business Strategies

• Tate & Lyle Plc
• Cargill Incorporated
• Koninklijke DSM N.V.
• DuPont Danisco
• Kerry Group Plc.
• Ingredion Inc.
• Palsgaad A/S.

“*” marked represents similar segmentation in other categories in the respective section