한글목차

일본의 식품 하이드로콜로이드 시장의 시장 규모는 2023년에 3억 7,630만 달러에 달했습니다. 향후 IMARC Group은 시장이 2032년까지 5억 7,390만 달러에 달하며, 2024-2032년 4.50%의 성장률(CAGR)을 보일 것으로 예측하고 있습니다. 채식주의자 및 식물 기반 식생활의 인기 증가와 고기 대체품, 유제품 대체품, 기타 식물 기반 식품에서 동물 유래 제품의 질감과 식감을 모방하기 위한 하이드로콜로이드의 새로운 응용이 함께 주로 시장을 촉진하고 있습니다.

본 리포트에서 답변하는 주요 질문

• 일본의 식품 하이드로콜로이드 시장의 지금까지 실적과 향후 실적은?
• COVID-19가 일본의 식품 하이드로콜로이드 시장에 미친 영향은?
• 일본의 식품 하이드로콜로이드 시장의 유형별 내역은?
• 일본의 식품 하이드로콜로이드 시장의 용도별 내역은?
• 일본의 식품 하이드로콜로이드 시장의 밸류체인에는 어떤 단계가 있는가?
• 일본의 식품 하이드로콜로이드의 주요촉진요인과 과제는 무엇인가?
• 일본의 식품 하이드로콜로이드 시장의 구조와 주요 기업은?
• 일본의 식품 하이드로콜로이드 시장에서 경쟁의 정도는?

목차

제1장 서문

제2장 조사 범위와 조사 방법

• 조사의 목적
• 이해관계자
• 데이터 소스
• 시장 추정
• 조사 방법

제3장 개요

제4장 일본의 식품 하이드로콜로이드 시장 : 서론

• 개요
• 시장 역학
• 업계 동향
• 경쟁 정보

제5장 일본의 식품 하이드로콜로이드 시장 구도

• 과거 및 현재 시장 동향(2018-2023년)
• 시장 예측(2024-2032년)

제6장 일본의 식품 하이드로콜로이드 시장 : 유형별 내역

• 젤라틴 껌
• 펙틴
• 잔탄검
• 구아검
• 카라기난
• 기타

제7장 일본의 식품 하이드로콜로이드 시장 : 용도별 내역

• 유제품 및 냉동 제품
• 베이커리
• 음료
• 제과
• 육류 및 어개류
• 유지
• 기타

제8장 일본의 식품 하이드로콜로이드 시장 : 경쟁 구도

• 개요
• 시장 구조
• 시장 기업 포지셔닝
• 주요 성공 전략
• 경쟁 대시보드
• 기업 평가 상한

제9장 주요 기업의 개요

제10장 일본의 식품 하이드로콜로이드 시장 : 업계 분석

• 촉진요인·억제요인·기회
• Porter's Five Forces 분석
• 밸류체인 분석

제11장 부록

영문목차

Japan food hydrocolloids market size reached US$ 376.3 Million in 2023. Looking forward, IMARC Group expects the market to reach US$ 573.9 Million by 2032, exhibiting a growth rate (CAGR) of 4.50% during 2024-2032. The inflating popularity of vegan and plant-based diets coupled with the emerging application of hydrocolloids to mimic the texture and mouthfeel of animal-derived products in meat substitutes, dairy alternatives, and other plant-based foods is primarily driving the market.

Food hydrocolloids are substances used in the food industry to modify the texture, stability, and sensory properties of various food products. These hydrocolloids are typically water-soluble polymers derived from natural sources like plants, seaweed, and microbial fermentation. They have the unique ability to form gels, thicken liquids, and stabilize emulsions due to their water-binding and thickening properties. Common food hydrocolloids include agar, carrageenan, pectin, guar gum, xanthan gum, and cellulose derivatives. They find widespread application in various food products such as sauces, dressings, bakery items, dairy products, and meat products. Food hydrocolloids play vital roles in enhancing the mouthfeel, shelf life, and overall quality of foods. They can control moisture, prevent syneresis (separation of liquids), and improve the texture of foods, making them more appealing to consumers. Additionally, they can act as fat replacers and reduce calorie content in certain products. Their versatility and functionality make them valuable tools in food formulation and processing, contributing to the development of innovative and improved food products.

Japan Food Hydrocolloids Market Trends:

The market for food hydrocolloids in Japan is experiencing robust growth, driven predominantly by several factors. Firstly, consumers' growing health consciousness and the pursuit of healthier dietary choices have propelled the demand for hydrocolloids. These versatile compounds, including guar gum, carrageenan, and pectin, are indispensable in formulating low-fat and low-sugar products that cater to health-conscious consumers. Additionally, the regional trend toward convenience foods and ready-to-eat meals has spurred the use of hydrocolloids for texture enhancement, stability, and shelf-life extension. Furthermore, the increasing prevalence of dietary restrictions, such as gluten intolerance and veganism, has driven the need for hydrocolloids as effective replacements for traditional ingredients, ensuring the development of inclusive food products. Moreover, the expanding population and urbanization in Japan that led to changes in consumption patterns, with a preference for processed and packaged foods, is further boosting the food hydrocolloids market. Lastly, the emphasis on sustainability and reduced food waste, which can increase the adoption of hydrocolloids in food preservation and reduction of spoilage, is expected to drive the regional market.

Japan Food Hydrocolloids Market Segmentation:

Type Insights:

• Gelatin Gum
• Pectin
• Xanthan Gum
• Guar Gum
• Carrageenan
• Others

Application Insights:

• Dairy and Frozen Products
• Bakery
• Beverages
• Confectionery
• Meat and Seafood Products
• Oils and Fats
• Others

Competitive Landscape:

The market research report has also provided a comprehensive analysis of the competitive landscape. Competitive analysis such as market structure, key player positioning, top winning strategies, competitive dashboard, and company evaluation quadrant has been covered in the report. Also, detailed profiles of all major companies have been provided.

Key Questions Answered in This Report:

• How has the Japan food hydrocolloids market performed so far and how will it perform in the coming years?
• What has been the impact of COVID-19 on the Japan food hydrocolloids market?
• What is the breakup of the Japan food hydrocolloids market on the basis of type?
• What is the breakup of the Japan food hydrocolloids market on the basis of application?
• What are the various stages in the value chain of the Japan food hydrocolloids market?
• What are the key driving factors and challenges in the Japan food hydrocolloids?
• What is the structure of the Japan food hydrocolloids market and who are the key players?
• What is the degree of competition in the Japan food hydrocolloids market?

Table of Contents

1 Preface

2 Scope and Methodology

• 2.1 Objectives of the Study
• 2.2 Stakeholders
• 2.3 Data Sources
  • 2.3.1 Primary Sources
  • 2.3.2 Secondary Sources
• 2.4 Market Estimation
  • 2.4.1 Bottom-Up Approach
  • 2.4.2 Top-Down Approach
• 2.5 Forecasting Methodology

3 Executive Summary

4 Japan Food Hydrocolloids Market - Introduction

• 4.1 Overview
• 4.2 Market Dynamics
• 4.3 Industry Trends
• 4.4 Competitive Intelligence

5 Japan Food Hydrocolloids Market Landscape

• 5.1 Historical and Current Market Trends (2018-2023)
• 5.2 Market Forecast (2024-2032)

6 Japan Food Hydrocolloids Market - Breakup by Type

• 6.1 Gelatin Gum
  • 6.1.1 Overview
  • 6.1.2 Historical and Current Market Trends (2018-2023)
  • 6.1.3 Market Forecast (2024-2032)
• 6.2 Pectin
  • 6.2.1 Overview
  • 6.2.2 Historical and Current Market Trends (2018-2023)
  • 6.2.3 Market Forecast (2024-2032)
• 6.3 Xanthan Gum
  • 6.3.1 Overview
  • 6.3.2 Historical and Current Market Trends (2018-2023)
  • 6.3.3 Market Forecast (2024-2032)
• 6.4 Guar Gum
  • 6.4.1 Overview
  • 6.4.2 Historical and Current Market Trends (2018-2023)
  • 6.4.3 Market Forecast (2024-2032)
• 6.5 Carrageenan
  • 6.5.1 Overview
  • 6.5.2 Historical and Current Market Trends (2018-2023)
  • 6.5.3 Market Forecast (2024-2032)
• 6.6 Others
  • 6.6.1 Historical and Current Market Trends (2018-2023)
  • 6.6.2 Market Forecast (2024-2032)

7 Japan Food Hydrocolloids Market - Breakup by Application

• 7.1 Dairy and Frozen Products
  • 7.1.1 Overview
  • 7.1.2 Historical and Current Market Trends (2018-2023)
  • 7.1.3 Market Forecast (2024-2032)
• 7.2 Bakery
  • 7.2.1 Overview
  • 7.2.2 Historical and Current Market Trends (2018-2023)
  • 7.2.3 Market Forecast (2024-2032)
• 7.3 Beverages
  • 7.3.1 Overview
  • 7.3.2 Historical and Current Market Trends (2018-2023)
  • 7.3.3 Market Forecast (2024-2032)
• 7.4 Confectionery
  • 7.4.1 Overview
  • 7.4.2 Historical and Current Market Trends (2018-2023)
  • 7.4.3 Market Forecast (2024-2032)
• 7.5 Meat and Seafood Products
  • 7.5.1 Overview
  • 7.5.2 Historical and Current Market Trends (2018-2023)
  • 7.5.3 Market Forecast (2024-2032)
• 7.6 Oils and Fats
  • 7.6.1 Overview
  • 7.6.2 Historical and Current Market Trends (2018-2023)
  • 7.6.3 Market Forecast (2024-2032)
• 7.7 Others
  • 7.7.1 Historical and Current Market Trends (2018-2023)
  • 7.7.2 Market Forecast (2024-2032)

8 Japan Food Hydrocolloids Market - Competitive Landscape

• 8.1 Overview
• 8.2 Market Structure
• 8.3 Market Player Positioning
• 8.4 Top Winning Strategies
• 8.5 Competitive Dashboard
• 8.6 Company Evaluation Quadrant

9 Profiles of Key Players

• 9.1 Company A
  • 9.1.1 Business Overview
  • 9.1.2 Product Portfolio
  • 9.1.3 Business Strategies
  • 9.1.4 SWOT Analysis
  • 9.1.5 Major News and Events
• 9.2 Company B
  • 9.2.1 Business Overview
  • 9.2.2 Product Portfolio
  • 9.2.3 Business Strategies
  • 9.2.4 SWOT Analysis
  • 9.2.5 Major News and Events
• 9.3 Company C
  • 9.3.1 Business Overview
  • 9.3.2 Product Portfolio
  • 9.3.3 Business Strategies
  • 9.3.4 SWOT Analysis
  • 9.3.5 Major News and Events
• 9.4 Company D
  • 9.4.1 Business Overview
  • 9.4.2 Product Portfolio
  • 9.4.3 Business Strategies
  • 9.4.4 SWOT Analysis
  • 9.4.5 Major News and Events
• 9.5 Company E
  • 9.5.1 Business Overview
  • 9.5.2 Product Portfolio
  • 9.5.3 Business Strategies
  • 9.5.4 SWOT Analysis
  • 9.5.5 Major News and Events

10 Japan Food Hydrocolloids Market - Industry Analysis

• 10.1 Drivers, Restraints, and Opportunities
  • 10.1.1 Overview
  • 10.1.2 Drivers
  • 10.1.3 Restraints
  • 10.1.4 Opportunities
• 10.2 Porters Five Forces Analysis
  • 10.2.1 Overview
  • 10.2.2 Bargaining Power of Buyers
  • 10.2.3 Bargaining Power of Suppliers
  • 10.2.4 Degree of Competition
  • 10.2.5 Threat of New Entrants
  • 10.2.6 Threat of Substitutes
• 10.3 Value Chain Analysis

11 Appendix