Gellan gum, a high-molecular-weight extracellular polysaccharide, is used widely in food processing as a gelling agent and thickener. It is produced by the fermentation of Sphingomonas elodea bacteria and possesses unique properties like thermos-reversibility and the ability to form both hard and soft gels. The global food industry utilizes gellan gum for applications like bakery fillings, dairy products, confectionery, beverages, etc. to build texture and replace other hydrocolloids.

The global gellan gum market is estimated to be valued at US$ 249.78 Mn in 2023 and is expected to exhibit a CAGR of 3.8% over the forecast period 2024 to 2031, as highlighted in a new report published by Coherent Market Insights.

Market Dynamics:
Wide applications in food industry (One driver from heading):
Gellan gum finds wide usage in various food applications owing to its ability to form transparent, heat-resistant gels without any bitterness or color. It helps produce stable gels over a wide pH range and temperature and acts as an effective thickening, gelling, stabilizing and emulsifying agent. The growth of the packaged food industry and demand for clean label and vegetarian products have propelled the utilization of gellan gum. This wide acceptance across different food verticals is expected to drive the gellan gum market during the forecast period.

Growth due to replacement of other gums (second driver):
Gellan gum is being increasingly preferred by manufacturers as an alternative to other hydrocolloids like xanthan gum, gelatin, etc. due to certain functional advantages. Its thermos-reversible properties allow adjustment of gel hardness without altering the formulation. This replacement trend will further support the expansion of the gellan gum market size in the coming years.

SWOT Analysis
Strength: Gellan gum has excellent stability, high efficiency, and versatility which makes it suitable for food and personal care products. It has heat and acid stability which allows it to be processed under harsh conditions. It forms transparent gels at low concentrations and over a wide range of pH.

Weakness: The raw material for producing gellan gum is limited to certain microbial strains which constricts its supply. It has high production cost compared to other hydrocolloids which limits its extensive use.

Opportunity: Increasing demand for vegan and clean label products provide an opportunity to use gellan gum as it is a natural alternative to animal-derived gelatin. Growing focus on innovative textures in food products also presents an opportunity for its use.

Threats: Availability of affordable substitutes like xanthan gum and carrageenan poses a threat. Stringent regulations around food additives can impact its demand.

Key Takeaways

The global gellan gum market is expected to witness high growth over the forecast period. Its versatile properties make it suitable for a variety of applications in foods, personal care, industrial, and pharmaceutical industries. The global gellan gum market is estimated to be valued at US$ 249.78 Mn in 2023 and is expected to exhibit a CAGR of 3.8% over the forecast period 2024 to 2031.

North America region currently dominates the global market due to increasing demand for clean label products and growing food processing industry. Asia Pacific region is expected to grow at the fastest rate during the forecast period owing to rising health awareness, growth in food processing industry and increasing disposable income in the region.

Key players related content comprises: Key players operating in the gellan gum market are China National Bluestar (Group) Co. Ltd, DuPont, Hebei Xinhe Biochemical Co. Ltd, Teejoy, Inner Mongolia Rainbow Biotech Co. Ltd, Meron, Fufeng Group, H and A Canada.

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