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Rheology modifiers are used in the food and beverage sector and are associated with various textural qualities such as taste, mouthfeel, and shelf-life stability. The rheology modifiers are used in various food formulations such as processed food and beverage products which include sauces, bakery products, soups, salad dressings, and others. The majorly used rheology modifiers are hydrocolloids as an additive to reach the desired viscosity and texture.
The developed and developing economies, the lifestyles of consumers have been observing major changes due to the busy schedule and working culture. There is an increase in the number of single and independent households, who are preferring convenience food in their daily routines such as bakery products, functional beverages, savory snacks, and others. Thus, the demand for processed food products is rising across the world, preferably for smaller packages. The rising consumption of packaged foods shows the utilisation of rheology modifiers in their processing, and it is expected to increase in the demand of food rheology modifiers in the upcoming years.
Key Market Driver -
Increased Demand from Food Sector and Non-Food Industry
Key Market Restraint -
High price of Rheology Modifiers result in the High Price of Final Product
Rheology modifiers are used in various food industries as well as non-food industries, owing to is different textural properties. The rising trend of a healthy lifestyle and organic food products has significantly raised the demand of whole-wheat bread, doughnuts, cookies, and other bakery products which utilise the significant amount of rheology modifiers in their product processing. Its rising demand from the manufacturers is increasing its presence across the globe. The other various industries and sectors which utilise the rheology modifiers include the food and beverage sector, pharmaceuticals, adhesives, and others.
There are various key players which are operating in the global rheology modifier market. The manufacturers are utilising the opportunities by catering the demand from various food and non-food industries. The rising consumption of rheology modifier is creating a competitive edge in its global market. Some of the major key players in the market include Kerry Group plc., Archer-Daniels-Midland Company, DuPont de Nemours, Inc., Tate & Lyle Plc Cargill, Incorporated, and Ingredion Incorporated.
The hydrocolloids are the most common type of rheology modifiers, which is utilized in the food and beverage sector for textural purposes. Starch is the sub-segment under hydrocolloids which is significantly used in the bakery and confectionery sector. The rising demand for such food sector indicates the market dominance of hydrocolloids over its other types.
On the basis of applications, the rheology modifiers are majorly utilized in the confectionery and bakery sectors. The dairy and frozen segment is another application where the rheology ingredients are used, such as paneer, ice-cream, shakes, and others.
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The Asia Pacific is one of the leading regions for the consumption of rheology modifiers in various applications. India and China are one of the major producers and consumers of dairy products across the world. The demand for dairy products is rapidly increasing in the daily diet of the consumers, due to rising taste preferences and increasing income of the consumers. Manufacturers are utilizing this opportunity by producing various dairy products include curd, paneer, ice-cream, milkshakes, and others which require a huge quantity of food rheology modifiers in the processing. It shows that the demand for the food rheology modifiers is expected to increase in the upcoming years.
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