サンプル依頼リスト カート
  • English
  • Korean
デフォルト表紙
市場調査レポート
商品コード
1609837

日本の食品ハイドロコロイド市場レポート：タイプ、用途、地域別、2024年～2032年

Japan Food Hydrocolloids Market Report by Type, Application, and Region 2024-2032

出版日
発行
IMARC
ページ情報
英文 122 Pages
納期
5～7営業日
カスタマイズ可能
価格
価格表記: USDを日本円(税抜)に換算
本日の銀行送金レート: 1USD=146.99円
日本の食品ハイドロコロイド市場レポート：タイプ、用途、地域別、2024年～2032年
出版日: 2024年12月05日
発行: IMARC
ページ情報: 英文 122 Pages
納期: 5～7営業日
GIIご利用のメリット
  • 全表示
  • 概要
  • 目次
概要

日本の食品ハイドロコロイド市場の市場規模は2023年に3億7,630万米ドルに達しました。今後、IMARC Groupは、市場は2032年までに5億7,390万米ドルに達し、2024年から2032年の間に4.50%の成長率（CAGR）を示すと予測しています。菜食主義者や植物ベースの食生活の人気の高まりと、肉代替品、乳製品代替品、その他の植物ベースの食品において動物由来製品の食感や口当たりを模倣するためのハイドロコロイドの新たな応用が相まって、主に市場を牽引しています。

本レポートで扱う主な質問

  • 日本の食品ハイドロコロイド市場のこれまでの業績と今後の業績は？
  • COVID-19が日本の食品ハイドロコロイド市場に与えた影響は？
  • 日本の食品ハイドロコロイド市場のタイプ別の内訳は？
  • 日本の食品ハイドロコロイド市場の用途別の内訳は？
  • 日本の食品ハイドロコロイド市場のバリューチェーンにはどのような段階がありますか？
  • 日本の食品ハイドロコロイドの主要な促進要因と課題は何か？
  • 日本の食品ハイドロコロイド市場の構造と主要プレーヤーは？
  • 日本の食品ハイドロコロイド市場における競合の程度は？

目次

第1章 序文

第2章 調査範囲と調査手法

  • 調査の目的
  • ステークホルダー
  • データソース
  • 市場推定
  • 調査手法

第3章 エグゼクティブサマリー

第4章 日本の食品ハイドロコロイド市場：イントロダクション

  • 概要
  • 市場力学
  • 業界動向
  • 競合情報

第5章 日本の食品ハイドロコロイド市場情勢

  • 過去および現在の市場動向（2018～2023年）
  • 市場予測（2024～2032年）

第6章 日本の食品ハイドロコロイド市場：タイプ別の内訳

  • ゼラチンガム
  • ペクチン
  • キサンタンガム
  • グアーガム
  • カラギーナン
  • その他

第7章 日本の食品ハイドロコロイド市場：用途別の内訳

  • 乳製品および冷凍製品
  • ベーカリー
  • 飲料
  • 菓子類
  • 肉類および魚介類
  • 油脂
  • その他

第8章 日本の食品ハイドロコロイド市場：競合情勢

  • 概要
  • 市場構造
  • 市場プレーヤーのポジショニング
  • 主要成功戦略
  • 競合ダッシュボード
  • 企業評価象限

第9章 主要企業のプロファイル

第10章 日本の食品ハイドロコロイド市場：業界分析

  • 促進要因・抑制要因・機会
  • ポーターのファイブフォース分析
  • バリューチェーン分析

第11章 付録

目次
Product Code: SR112024A15056

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