Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.
In 2020, total global hydrocolloid sales were assessed by Markets and Markets research at $9.7B, and projected to grow by 5.3% CAGR to $12.6B by 2025. Whether arising from the increased use of convenient meal kits, products for home-cooking, reduced eating-out options, or trends such as plant-based eating, the utilization of gums and hydrocolloids continues to increase.