Report forecast the global agar-agar gum
market to grow at a CAGR of 4.34% during the period 2017-2021.
Agar-agar gum, a white and semi-translucent
ingredient with no flavor of its own, is a thermoreversible gelling agent that
is extracted from the red-purple seaweed. The extracted agar-agar produces a
clear jelly, which is rich in iodine and contains traceable minerals. Agar-agar
gum is used as a thickening agent in soups, ice creams, fruits preserves,
sauces, jelly-based desserts, puddings, and custards. Agar-agar is used as a
stabilizing agent and as an anti-tackiness ingredient in cookies, cream shells,
chiffon pies, icings, piping gels, pie fillings, and meringues. It prevents
sugar from sticking to the wrapper.
The report covers the present scenario and
the growth prospects of the global agar-agar gum market for 2017-2021. To
calculate the market size, the report considers the revenue generated through
the sales of agar-agar gum in key geographical regions, which are segmented as
the Americas, APAC, and EMEA.
The
market is divided into the following segments based on geography:
- Americas
- APAC
- EMEA
According to the report, one driver in the
market is growing demand from baking and confectionery industry. Bakery and
confectionery products include products that are jellified for a prolonged
shelf life and appealing look. The latter is vital because visual appeal plays
an important role in the purchase decision of consumers, especially in the
bakery industry. Agar-agar gum prevents the products from sticking and makes
them more palatable. The availability of a variety of agar-agar gum in the market
is driving its growth. For instance, Japan-based MARINE SCIENCE offers
agar-agar gum that is suitable for baked products such as sweet dough buns and
loaves, croissants, and pastries.
Further, the report states that one
challenge in the market is price fluctuations. Fluctuations in the prices of
agar-agar are generally very high, and there is a scarcity of algae from which
agar-agar is made. The produce and yield that is obtained from the base raw
material, seaweeds, is extremely limited, while its supply is also constrained.
For instance, US-based Thermo-Fischer Scientific has halted the supply of two
agar-agar varieties, technical LP0013 and bacteriological LP0011, on a
temporary basis, to maintain the supply of manufactured dehydrated culture
media (DCM) to customers.
Global
Agar-agar Gum Market 2017-2021, has been prepared
based on an in-depth market analysis with inputs from industry experts. The
report covers the market landscape and its growth prospects over the coming
years. The report also includes a discussion of the key vendors operating in
this market.
key players in the global agar-agar gum
market: MARINE SCIENCE, Meron, New Zealand Manuka Group, and TIC Gums.
Other Prominent Vendors in the market are:
Agar del Pacifico, Algas Marinas, Asahi & Co., Hispanagar, Iberagar,
INDUSTRIAS ROKO, Proagar, P.T. Agarindo Bogatama, SETEXAM, and Sobigel.
Market
driver
- Growing demand from baking and confectionery industry
- For a full, detailed list, view our report
Market
challenge
- Price fluctuations
- For a full, detailed list, view our report
Market
trend
- Technological advancements
- For a full, detailed list, view our report
Key
questions answered in this report
- What will the market size be in 2021 and what will the growth rate be?
- What are the key market trends?
- What is driving this market?
- What are the challenges to market growth?
- Who are the key vendors in this market space?
Spanning over 67 pages “Global
Agar-agar Gum Market 2017 - 2021” report covers Executive summary, Introduction,
Scope of the report, Research Methodology, Market landscape, Market
segmentation by application, Geographical segmentation, Key leading countries,
Decision framework, Drivers and challenges, Market trends, Competitive
analysis, Appendix.
Please visit this link for more details: http://mrr.cm/USN
Find all Food
and Beverages Reports at: https://www.marketresearchreports.com/food-beverages
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