The North America Gelatin Substitutes Market would witness market growth of 5.8% CAGR during the forecast period (2022-2028).
Pectin is found in terrestrial plants' primary and middle lamella as well as in cell walls. It is a heteropoly saccharide that serves as a structural acid. Galacturonic acid, a sugar acid produced from galactose, is the main chemical component of pectin. Commercial pectin is a white or light brown powder made from citrus fruits that are used as a dietary fiber source.
Its other uses are as a chemical stabilizer in beverages like milk drinks and fruit juices, along with its use as a consumable gelling agent, particularly in jellies and jams, dessert fillings, medicines, and sweets. Additionally, pectin boosts the gel retaining the strength of low-calorie jams, and decreases syneresis in marmalades and jams.
Pectin is diluted to a suitable concentration with a small amount of citric acid and sugar to regulate pH. In confectionery jellies, pectin imparts a good flavor release, a clean bite, and a good gel structure. Pectin is also employed to improve the mouthfeel and pulp stability in baked goods and other purposes. Pectin levels used as food additives typically range from 0.5 to 1.0%, which is roughly equivalent to the pectin content in fresh fruit.
Gelatin substitutes are more popular among American consumers when baking at home, which is predicted to increase sales during the forecast period. Furthermore, agar-agar can also be employed as the gelling agent in the culinary method known as gel clarification, which is used to clear sauces, stocks, and other liquids. Agar gelatin is also one of the well-known and well-liked candies consumed in Mexico. The majority of these candies are bright, half-circle forms and are referred to as Dulce de Agar in Spanish. Additionally, people in this region have been supporting the usage of plant-based and clean ingredients in processed products. This has prompted manufacturers to use gelatin substitutes in the production of prepackaged foods. All these factors aid in increasing the demand for gelatin substitutes, which augments the growth of the regional market.
The US market dominated the North America Gelatin Substitutes Market by Country in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $800.9 Million by 2028. The Canada market is poised to grow at a CAGR of 8.2% during (2022 - 2028). Additionally, The Mexico market would witness a CAGR of 7.2% during (2022 - 2028).
Based on Product, the market is segmented into Agar-Agar, Carrageenan, Guar Gum, Xanthan Gum, Pectin, Cornstarch, and Others. Based on Application, the market is segmented into Food & Beverage, Pharmaceutical & Nutraceutical, Personal Care & Cosmetics, and Others. Based on Function, the market is segmented into Thickening & Gelling, Stabilizing, Emulsifying, Binding, and Others. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
Free Valuable Insights: The Global Gelatin Substitutes Market is Predict to reach $3.2 Billion by 2028, at a CAGR of 6.3%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include NOW Foods, Inc., Cargill, Incorporated, Gelita AG, B&V S.r.l, Agarmex, S.A. DE C.V., Java Biocolloid (Hakiki Group), Great American Spice Company, Special Ingredients Ltd, Brova Limited, and A.F. Suter and Co. Ltd.
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