Agar-agar is also a significant component in creating moisturizers and other skincare products in the cosmetic industry. Moreover, the increasing use of agar-agar in culture media and dentistry as a hydrocolloid impression material, combined with rising demand from the pharmaceutical industry for suspensions, emulsions, capsules, and suppositories in surgical lubricants, is expected to provide a huge growth opportunity for the agar-agar segment in the global gelatin substitutes market. It also reduces the need for any foreign substance, such as sugar, acids, proteins, or cations, to be added to improve food flavor or texture. The gel strength of the product is also significantly higher than that of gelatin. This product is more compact and resistant than other carrageenan or gelatin gels. Agar-agar is a natural hydrocolloid made from the red seaweeds Gracilaria and Gelidium. Market Segmentation: The agar-agar segment accounted for the highest global gelatin substitute's market shareĪgar-agar dominated the product type segment with a revenue share of over YY% in 2022. However, the increasing competition among the makers and the prevalence of biomaterial substitutes can hamper the market's expansion in rising economies. According to Alland & Robert, most vegan gelatin alternatives on the market fall short in terms of texture and elasticity, but Syndeo Gelling addresses these issues. Called Syndeo Gelling, the agent is made entirely from plant-based hydrocolloids and gum acacia. For instance, on January 19, 2023, Alland & Robert developed a texturizing agent that could serve as a vegan gelatin alternative. The key manufacturers also in the market are introducing new products to increase their market share according to consumer demand. These properties of gelatin substitutes are expected to augment product demand in the coming years. It smoothly glazes products such as doughnuts and pastries and makes the glaze more viscous. Additionally, due to the significant temperature difference between their gelation point and melting point, gelatin substitutes can form a thermo-reversible gel. Unlike conventional animal-based gelatin desserts, plant-based gelatin substitute products remain firm outside the refrigerator and quickly set alcoholic and acidic liquids during preparation. As a result, plant-based gelatin substitutes are anticipated to be positively impacted by such a shift towards using organic and plant-based food ingredients. The market for plant-based ingredients is being driven up by perceptions of the negative effects of animal-based foods on health and the environment, as well as rising awareness regarding animal welfare. The reasons for such a large-scale dietary change are related to the growing research on the health advantages of plant-based foods, which public health organizations worldwide are pushing. Plant-based food ingredients are in high demand because many consumers want to make significant lifestyle changes, particularly in their eating habits, such as shifting towards plant-based food and beverage products. Market Dynamics: Rising demand to shift toward plant-based foods drives the market It is forecasted to reach USD YY million by 2030, growing at a CAGR of 6.85% during the forecast period (2023-2030). The global gelatin substitutes market was valued at USD YY million in 2022. Moreover, the growing variety of individuals tormented by chronic disorders, the prevalence of improved healthcare infrastructure, and the rising adoption of gelatin products for the assembly of expendable medications are among the most important drivers in boosting the expansion of the market. Therefore, the rising incorporation of the product in food and beverage applications is expected to impact the industry's growth positively. One of the most widely used gelatin substitutes, powder agar, has more applications in the commercial food industry, while strip agar has traditionally been used only in domestic cooking. Gelatin substitutes as ingredients are increasingly used in food items such as marshmallows, jellies, jams, cakes, custard, glazes, gummy bears, fruit syrups, flan, icing, and baking dough.
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