Food Hydrocolloids Market Size & Share 2026-2035

Food Hydrocolloids Market Size

The global food hydrocolloids market was valued at approximately $4.2 billion in 2025 and is projected to reach approximately $4.4 billion in 2026, advancing to approximately $6.3 billion by 2035 at a CAGR of approximately 4.2% during 2026–2035. Hydrocolloids determine whether a formulation holds water, suspends particles, withstands freeze-thaw cycles, or delivers a targeted gel profile. Their value is therefore tied less to bulk inclusion rates than to their ability to prevent product failure in bakery, dairy, beverages, confectionery, and processed protein applications.

The category combines ingredients with markedly different supply models. Pectin depends largely on citrus peel and apple pomace; guar gum is linked to Indian crop conditions; carrageenan, agar, and alginates depend on marine biomass; gelatin is derived from collagen; and xanthan gum is manufactured through fermentation. These differences make substitution application-specific rather than universal. A gum that can thicken a sauce may not reproduce the melt profile of gelatin confectionery or the suspension performance required in a dairy beverage. Fermentation-derived hydrocolloids offer manufacturers more control over batch consistency than crop- or seaweed-derived materials, particularly where tight viscosity specifications are required ^{[1]springer.com, New trends in microbial gums production, patented technologies and applications in food industry, 2024}.

Asia Pacific is the largest regional market, supported by the scale of food processing in China, the expanding packaged-food base across South and Southeast Asia, and the region's role in guar and seaweed supply chains. North America remains commercially important because clean-label reformulation, gluten-free bakery, and dairy-alternative development favor technically differentiated gum systems. Europe is a high-value but more compliance-intensive market as food-additive specifications and use conditions continue to evolve under the EU framework ^{[2]eur-lex.europa.eu, Commission Regulation (EU) 2026/196 of 28 January 2026 amending Regulation (EC) No 1333/2008 as regards the use of carrageenan (E 407), locust bean gum (E 410), guar gum (E 412), gum arabic (E 414), xanthan gum (E 415), pectins (E 440) and starch sodium octenyl succinate (E 1450)}.

By type, gelatin gum is the largest segment, reflecting its enduring role in confectionery, desserts, and gelled products. Pectin benefits from fruit-derived positioning in reduced-sugar and clean-label formulations, while xanthan gum remains a core processing aid in gluten-free bakery, dressings, and beverages. Bakery and confectionery is the leading application because hydrocolloids contribute to dough structure, moisture retention, gelation, and shelf-life control within the same end-use cluster.

Supply risk is equally consequential. Citrus disease, monsoon variability, and marine-crop disruption affect different hydrocolloids through distinct mechanisms, while fermentation offers relative insulation from agricultural cycles. Suppliers able to pair origin traceability with application-specific replacement options are better positioned to protect customer formulations when a particular feedstock becomes constrained. Regulatory changes in Europe reinforce that advantage by increasing the value of documented specifications, microbiological control, and reformulation support.

This analysis covers the global food hydrocolloids market across the 2025 base year and the 2026–2035 forecast period. Market sizing is provided in USD million across type, source, application, and regional segments. Regional coverage includes North America, Europe, Asia Pacific, Latin America, and the Middle East & Africa, with country-level scope across the U.S., Canada, Germany, UK, France, Spain, Italy, China, India, Japan, Australia, South Korea, Brazil, Mexico, Argentina, Saudi Arabia, South Africa, and the UAE.

Key Drivers

Clean-Label Reformulation Changes the Value of Functional Ingredients

Food manufacturers are under pressure to simplify ingredient declarations without sacrificing texture, shelf life, or process tolerance. Pectin, guar gum, locust bean gum, gum arabic, and alginates can support recognizable-origin positioning, although their regulatory treatment remains governed by food-additive rules. In Europe, Regulation (EC) No 1333/2008 provides the legal framework for approved food additives, including hydrocolloids used in accordance with their authorized conditions. The commercial opportunity lies in replacing a single synthetic stabilizer with a formulation system that preserves consumer-facing label simplicity while still managing viscosity, suspension, and moisture.

Xanthan gum illustrates the tension within clean-label reformulation. It is highly effective at low inclusion levels and remains difficult to replace in cold-process systems, gluten-free doughs, and emulsified sauces. Yet its fermentation origin and technical name can be less intuitive for consumers than fruit-derived pectin or seed-derived guar gum. Brands that retain xanthan increasingly position it through functional necessity or pair it with more familiar gums to balance label perception and processing performance.

Gluten-Free Bakery Requires Structural Replacement Rather Than Simple Thickening

Hydrocolloid demand in gluten-free bakery is unusually resilient because the ingredients must replace gluten's role in gas retention, dough cohesion, and crumb stability. Research on gluten-free bread and pasta formulations identifies xanthan gum and guar gum as important tools for improving rheology, loaf volume, texture, and staling behavior ^{[3]mdpi.com, The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index, 2021}. U.S. regulations permit xanthan gum for use as a stabilizer, emulsifier, thickener, and suspending agent, supporting its established use in commercial bakery production.

The implication is that hydrocolloid purchasing in this application is linked to formulation performance rather than discretionary texture enhancement. A supplier that can demonstrate a dependable gum blend across flour types, protein additions, and manufacturing equipment can become embedded in a customer's product specification, making price-only substitution more difficult.

Plant-Based Products Depend on Precise Protein-Hydrocolloid Interactions

Plant-based meat and dairy products use hydrocolloids to compensate for the structural functions naturally provided by animal proteins and fats. In high-moisture extrusion, carrageenan, sodium alginate, and other polysaccharides influence water distribution, protein-network formation, and fibrous texture. Research on meat analogs demonstrates that hydrocolloid selection can materially alter the formation of fibrous structures during extrusion. Related work on soy-based systems shows that polysaccharides can change phase behavior and alignment within the protein matrix, making the processing route as important as the ingredient itself.

This favors suppliers with pilot-scale testing and formulation expertise. Commodity alternatives may meet a viscosity target but still fail to achieve the bite, juiciness, or thermal stability required in an end product. As a result, the fastest-growing demand is likely to accrue to blended systems designed for a defined protein base and process condition.

Asia Pacific Food Processing Expands Both Consumption and Supply Relevance

Asia Pacific combines growing processed-food demand with important supply positions in guar and seaweed-based hydrocolloids. India's guar-gum export base remains central to global availability, while China's scale in food manufacturing broadens demand for beverage stabilizers, bakery gums, confectionery gel systems, and dairy-texture solutions. Indonesia and the Philippines also play a major role in seaweed supply chains that support carrageenan and related marine hydrocolloids.

The region's importance is not limited to volume. Local technical service, reliable logistics, and food-grade quality assurance increasingly determine whether a supplier can convert regional consumption growth into profitable business. Imported ingredients can face a disadvantage when customers need rapid formulation adjustments or when seaweed and crop conditions disrupt supply.

Fermentation Broadens the Role of Microbial Hydrocolloids

Microbial hydrocolloids are forecast to grow faster than other source categories as food manufacturers place greater value on consistency and supply independence from seasonal agriculture. Xanthan gum remains the most established example, but gellan gum, pullulan, and emerging microbial polysaccharides expand the range of fermentation-derived functions available to formulators. Fermentation does not eliminate cost pressure, particularly from energy and feedstock inputs, but it can reduce exposure to monsoon patterns, citrus harvest variability, and marine-crop disruptions.

Key Restraints

Feedstock Concentration Creates Different Forms of Procurement Risk

Guar gum is highly exposed to crop conditions in India, while pectin depends on citrus-processing residues and, to a lesser extent, apple pomace. India's official export data confirm the scale of guar gum in global trade, but food-grade buyers must compete for the underlying raw material with industrial users, including the oil and gas sector. That dynamic can disconnect food-ingredient pricing from food demand: drilling activity, weather patterns, and inventory cycles may affect guar availability even when bakery and dairy demand remains stable.

Pectin faces a different constraint. Citrus greening disease has reduced citrus productivity in major producing regions, while lower apple output can reduce secondary pomace availability. USDA reporting on the European citrus market identifies continued production challenges that affect the feedstock environment for citrus-derived ingredients ^{[4]apps.fas.usda.gov, Citrus Semi-Annual, European Union, USDA Foreign Agricultural Service, 2024}. Pectin producers can diversify among citrus types or use forward contracts, but these measures do not make all pectin grades interchangeable. Esterification requirements and gel performance still limit substitution in applications such as high-sugar confectionery and acidified dairy products.

EU Compliance Requirements Raise the Cost of Formulation Change

Commission Regulation (EU) 2026/196 amends specifications and use conditions for carrageenan, locust bean gum, guar gum, gum arabic, xanthan gum, and pectins. The regulation withdraws guar gum authorization from certain infant-formula categories and introduces provisions that affect the use of combined hydrocolloid systems in specified applications. These changes are especially significant for manufacturers using multiple gums to tune viscosity, suspension, and mouthfeel within infant and young-child foods.

The commercial burden is not confined to ingredient suppliers. Food producers may need to repeat stability testing, update specifications, qualify replacement systems, and coordinate changes across labels and supply chains. Larger suppliers with validated regulatory dossiers and technical-service teams can use this transition to strengthen customer relationships, while smaller suppliers may face a higher relative cost of documentation and compliance.

Energy-Intensive Processing Pressures European Supply Economics

Pectin extraction, xanthan fermentation, evaporation, concentration, and drying all require energy-intensive processing. European hydrocolloid producers have faced elevated operating costs, particularly in pectin and fermentation-based production. Industry reporting has linked energy inflation to supply constraints and price increases for hydrocolloids in Europe.

Cargill's investment in mechanical vapor recompression at its Baupte facility illustrates the scale of capital required to improve energy efficiency in hydrocolloid manufacturing. The project is intended to reduce fossil-fuel-related emissions and improve process efficiency, but it also demonstrates how access to capital can influence long-term cost competitiveness. Smaller producers without similar investment capacity may be more exposed to volatile energy pricing and less able to offer fixed-price commitments.

Consumer Familiarity Limits Some Fermentation-Derived Opportunities

The functional case for xanthan gum is strong, but its name can create a perception hurdle in consumer-facing clean-label products. Food manufacturers may shift toward pectin, guar gum, or gum-arabic blends where label readability is central to the product proposition, even if the substitute system is more complex or less efficient. This does not eliminate xanthan demand; rather, it separates high-performance applications from segments where ingredient-declaration strategy overrides technical optimization.

Low-Cost Alternatives Constrain Pricing in Commodity End Uses

Synthetic and modified hydrocolloids continue to compete in private-label, food-service, and institutional products where buyers prioritize cost and processing consistency over natural-origin claims. The Synthetic/Modified source category is forecast to grow more slowly than plant, marine, and microbial sources, but its continued presence limits the pricing freedom of natural hydrocolloid suppliers in non-differentiated applications. The result is a two-track market: application-specialized systems can command technical value, while bulk thickening functions remain exposed to cost substitution.

Regulatory tightening adds another layer of differentiation. The EU changes are likely to favor suppliers that can provide validated microbiological, contaminant, and application data alongside the ingredient itself. In that environment, the strongest competitive position belongs to companies that can offer a compliant alternative blend quickly, rather than simply maintain capacity in a single hydrocolloid type.

Food Hydrocolloids Market Segment Analysis

By Type

Gelatin gum generated $1.4 billion in 2025 and is projected to reach $2.1 billion by 2035, expanding at a 4.61% CAGR. Its leadership rests on a thermal gel profile that remains difficult to duplicate in gummies, desserts, and confectionery. Gelatin's limitation is market access rather than functional performance: halal, kosher, vegetarian, and vegan positioning can restrict the use of conventional animal-derived grades. Suppliers are responding through bovine, fish, and certified gelatin offerings, while plant and seaweed alternatives gain relevance where dietary positioning outweighs the traditional melt-in-mouth profile.

Pectin accounted for $1,009.1 million in 2025 and is forecast to reach $1,424.7 million by 2035 at a 3.53% CAGR. Its commercial position is strongest where fruit-derived origin and sugar or acid-responsive gelation are valued. EFSA's pectin re-evaluation found no safety concern at reported uses and use levels, supporting the ingredient's continued regulatory foundation in Europe ^{[5]efsa.onlinelibrary.wiley.com, Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives, EFSA Journal, 2017}. However, pectin's exposure to citrus feedstock conditions makes grade management and procurement flexibility central to margin protection.

Xanthan gum represented $819.9 million in 2025 and is projected to reach $1,185.8 million by 2035 at a 3.78% CAGR. Its pseudoplastic viscosity, cold-water dispersibility, and stability across pH and temperature ranges make it particularly useful in gluten-free bakery, sauces, beverages, and dairy alternatives. Its fermentation origin provides a supply-consistency advantage, but clean-label sensitivity can constrain use in premium formulations where brands prefer more familiar ingredient names.

Guar gum generated $441.5 million in 2025 and is forecast to reach $707.8 million by 2035 at a 4.85% CAGR. The ingredient provides high water-binding capacity at relatively low inclusion levels, making it effective in bakery, frozen products, dairy, meat applications, and dressings. The segment's growth must be assessed against its exposure to Indian harvest conditions and the competing demand of non-food users. Official Indian export data illustrate the commodity's large trade base, but food formulators require more stable quality, microbiological control, and supply assurance than bulk industrial channels.

Carrageenan accounted for $252.3 million in 2025 and is expected to reach $288.5 million by 2035, the slowest type-segment growth rate at 1.34% CAGR. Its suspension and water-binding performance remains valuable in dairy beverages, processed meat, and dessert applications. In the U.S., carrageenan is authorized for food use as an emulsifier, stabilizer, and thickener. In Europe, however, the regulatory setting for infant and young-child food applications has increased formulation caution and constrained the segment's growth outlook.

The Others segment, including alginates, gum arabic, gellan gum, locust bean gum, agar, and emerging microbial gums, is projected to grow from $294.3 million in 2025 to $532.0 million by 2035 at a 6.10% CAGR. This growth reflects demand for solutions that can substitute for carrageenan, support encapsulation, create novel gel structures, or improve plant-based product texture. UNCTAD data on seaweed trade demonstrate the broader commercial relevance of agar and alginate beyond carrageenan, reinforcing the strategic value of marine-derived diversification.

By Source

Plant-based terrestrial sources are the largest source segment, valued at $2.7 billion in 2025 and projected to reach $4 billion by 2035 at a 4.28% CAGR. The segment benefits from pectin, guar gum, gum arabic, locust bean gum, and other botanical gums, but its scale is paired with exposure to crop, disease, and processing-residue availability.

Animal sources generated $525.6 million in 2025 and are forecast to reach $743.9 million by 2035 at a 3.55% CAGR. Gelatin anchors this category, but its addressable market depends on certification, source transparency, and the degree to which consumers or brand owners favor plant-based alternatives.

Seaweed and marine sources are projected to grow from $399.4 million in 2025 to $644.7 million by 2035 at a 4.92% CAGR. Carrageenan, alginates, and agar support growth, but marine sourcing brings weather, disease, traceability, and farming-practice considerations. Cargill's seaweed program highlights how sustainability standards and farmer engagement are becoming part of supply resilience in this segment ^{[6]cargill.com, Sustainable Seaweed / Red Seaweed Promise program}.

Synthetic and modified sources are forecast to rise from $378.4 million in 2025 to $477.9 million by 2035 at a 2.37% CAGR. Their slower trajectory reflects clean-label substitution pressure, although they retain relevance in cost-sensitive and highly standardized applications.

Microbial sources are expected to advance from $231.2 million in 2025 to $392.2 million by 2035 at a 5.44% CAGR. Fermentation-based production allows suppliers to target consistency and tighter process control, which is especially important for beverages and dairy alternatives where small viscosity deviations can create filling, suspension, or shelf-life failures.

By Application

Bakery and confectionery is the largest application, expanding from $1.6 billion in 2025 to $2.4 billion by 2035 at a 4.55% CAGR. This segment uses hydrocolloids for multiple functions within a single portfolio: xanthan and guar gum in gluten-free doughs, pectin and gelatin in confectionery, and locust bean gum in frozen systems. The breadth of these functions limits the likelihood that one low-cost substitute can displace the category across all bakery formats.

Dairy and frozen products are projected to grow from $1,051.1 million in 2025 to $1,487.8 million by 2035 at a 3.55% CAGR. Hydrocolloids manage whey separation, acid-gel texture, ice-crystal formation, and particulate suspension. Plant-based dairy alternatives create incremental opportunity because they require hydrocolloids to replace some of the emulsification and structure otherwise supplied by dairy proteins.

Beverages are expected to increase from $861.9 million in 2025 to $1,248.9 million by 2035 at a 3.80% CAGR. Xanthan gum, pectin, carrageenan, and gum arabic are used where beverage developers need stable suspension, controlled viscosity, or encapsulation. Functional and protein beverages are particularly demanding because protein, minerals, flavors, and suspended components can destabilize one another without an appropriate hydrocolloid system.

Meat and seafood products are forecast to expand from $399.4 million in 2025 to $554.6 million by 2035 at a 3.35% CAGR. Carrageenan, guar gum, and xanthan gum are used to improve water retention, binding, texture, and sliceability. Growth is comparatively slower because the segment is more exposed to price-sensitive processing applications and because functional performance must be balanced against labeling requirements.

Other Applications are projected to rise from $294.3 million in 2025 to $532.0 million by 2035 at a 6.10% CAGR. Sauces, dressings, marinades, meal-kit products, plant-based egg alternatives, and structured-food concepts account for this expansion. These applications reward rapid formulation development because they often use multi-gum systems to solve a specific mouthfeel, stability, or process problem.

Gelatin, pectin, xanthan, guar, and carrageenan will remain core ingredients because each retains functions that are difficult to reproduce across all end uses. Their growth rates diverge because consumer positioning, regulatory exposure, and feedstock risk differ materially. Suppliers that can move customers between approved grades or complementary gums without compromising a finished product's texture will have a stronger route to recurring revenue than suppliers competing only on bulk ingredient price.

Food Hydrocolloids Market Regional Analysis

Asia Pacific

Asia Pacific is the largest regional market, rising from $1,513.6 million in 2025 to $2,362.5 million by 2035 at a 4.57% CAGR. China accounts for $605.4 million of 2025 regional demand, while India contributes both as a large guar supplier and a growing market for packaged food ingredients. The region's opportunity is reinforced by its combination of food-processing growth, seaweed and guar supply positions, and expanding demand for convenience foods. Its key challenge is operational: customers often require local technical support to adapt products to regional processing conditions and ingredient regulations.

North America

North America is forecast to grow from $1,240.3 million in 2025 to $1,817.0 million by 2035 at a 3.91% CAGR. The U.S. represents $1,054.3 million of the 2025 regional market. Clean-label reformulation, gluten-free bakery, functional beverages, and plant-based dairy alternatives support demand for pectin, xanthan gum, guar gum, gellan gum, and blended systems. The established U.S. regulatory framework for xanthan and carrageenan supports their continuing use in mainstream food production ^{[7]law.cornell.edu, 21 CFR § 172.695 Xanthan gum},

Europe

Europe is expected to increase from $798.9 million in 2025 to $1,109.1 million by 2035 at a 3.35% CAGR. Germany, the UK, France, Spain, and Italy form the region's major food-manufacturing markets. Europe's lower growth rate reflects a mature processed-food base, higher energy exposure, and a demanding compliance environment. At the same time, strict specifications can support premium pricing for suppliers that provide validated, traceable, and reformulation-ready hydrocolloid systems ^{[8]eur-lex.europa.eu, Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives (consolidated text)}.

Latin America

Latin America is forecast to grow from $420.5 million in 2025 to $721.4 million by 2035 at a 5.56% CAGR, the fastest regional rate. Brazil's food-processing industry anchors demand across dairy, bakery, confectionery, and meat products, while Mexico and Argentina add packaged-food and dairy-processing demand. The region also has a direct connection to global pectin economics because citrus production conditions affect feedstock availability. Growth will depend on how effectively suppliers manage currency, logistics, and crop-related volatility while building technical access to local manufacturers.

Middle East & Africa

The Middle East & Africa market is projected to rise from $231.2 million in 2025 to $302.1 million by 2035 at a 2.72% CAGR. Saudi Arabia, the UAE, and South Africa are the main demand centers. Halal-certified gelatin and plant-derived alternatives are particularly relevant in Gulf food markets, while South Africa provides the region's most developed base of dairy, bakery, and beverage formulation demand. Lower processed-food penetration and higher price sensitivity constrain regional growth, but certification and reliable supply can differentiate suppliers in premium imported and locally manufactured food categories.

Europe and North America will remain important for high-value applications, but growth is increasingly linked to reformulation complexity rather than broad consumption expansion. Latin America offers a different proposition: faster packaged-food growth alongside citrus-related supply exposure. The most effective regional strategy will therefore vary by market, balancing technical service in mature regions with supply-chain localization and customer-development investment in faster-growing ones.

Food Hydrocolloids Market Share & Competitive Landscape

Competition is shaped by breadth of hydrocolloid portfolio, manufacturing access, regulatory capability, and application-development depth. The authorized competitive set comprises Ashland Global Holdings Inc., Cargill, Incorporated, CP Kelco, DuPont de Nemours, Inc., FMC Corporation, Gum Technology Corporation, Ingredion Incorporated, Kerry Group plc, Koninklijke DSM N.V., Lonza Group AG, Tate & Lyle PLC, and TIC Gums, Inc.

Tate & Lyle's acquisition of CP Kelco in November 2024 strengthened its position in pectin, xanthan gum, gellan gum, carrageenan, refined locust bean gum, and specialty nature-based ingredients. The combination added CP Kelco's hydrocolloid portfolio to Tate & Lyle's broader food-and-beverage solutions platform, increasing the commercial value of integrated texture and mouthfeel development. CP Kelco continues to be a technically important participant because its product range spans both fermentation-derived and nature-based hydrocolloids.

Ingredion's planned acquisition of Tate & Lyle, announced in June 2026, would further concentrate technical and commercial capability across specialty texturizers, starches, hydrocolloids, and clean-label systems. The transaction is subject to completion conditions, but the announced rationale emphasizes complementary geographic coverage and scaled specialty-ingredient solutions. Ingredion has also invested more than $100 million in its Indianapolis facility to support future texture-solution capacity and improve operating efficiency.

Cargill competes through broad food-ingredient coverage, hydrocolloid production capability, and investment in energy efficiency and seaweed sourcing. Its Baupte facility investment highlights the role of manufacturing efficiency in maintaining competitiveness where energy-intensive processing influences delivered cost. Its seaweed sourcing initiatives also address a supply-chain issue that is becoming commercially significant for carrageenan and other marine hydrocolloids.

Ashland occupies a technically distinct position through methylcellulose systems used in prepared foods and alternative-protein applications. Benecel methylcellulose is positioned for its thermal-gelation behavior, which supports structure during cooking in plant-based products ^{[9]ashland.com, Benecel Methylcellulose product page, Ashland Global Holdings Inc.}. Kerry Group competes through taste, nutrition, enzyme, and functional-ingredient capabilities that can be combined with hydrocolloid applications; its lactase-enzyme acquisition broadened its fermentation- and dairy-solution capabilities.

dsm-firmenich operates hydrocolloid capabilities within its Taste, Texture & Health platform, where food enzymes, cultures, natural colors, plant-based products, and texture systems create opportunities for integrated formulation work. DuPont de Nemours, FMC Corporation, Lonza Group AG, Gum Technology Corporation, and TIC Gums, Inc. remain relevant through food-ingredient expertise, specialty blends, bioprocessing capabilities, application knowledge, and customer-specific texturizing solutions.

Recent Industry Developments

June 2026 - Ingredion Announces Recommended Acquisition of Tate & Lyle

Ingredion announced a recommended all-cash acquisition of Tate & Lyle on June 8, 2026, at an implied enterprise value of approximately £3.7 billion. If completed, the transaction would combine Ingredion's texture and healthful-solutions platform with Tate & Lyle's mouthfeel, sweetening, and fortification businesses, including CP Kelco's hydrocolloid portfolio.

November 2024 - Tate & Lyle Completes CP Kelco Acquisition

Tate & Lyle completed its acquisition of CP Kelco from J.M. Huber Corporation on November 15, 2024. The transaction expanded Tate & Lyle's capabilities in pectin, carrageenan, gellan gum, xanthan gum, and other specialty hydrocolloids.

February 2025 - Ingredion Invests in Indianapolis Texture-Solutions Capacity

Ingredion announced investments exceeding $100 million at its Indianapolis facility to improve efficiency, modernize operations, install an energy cogeneration system, and support future texture-solution growth. The project is targeted for completion in the second half of 2026.

January 2026 - European Commission Updates Hydrocolloid Specifications and Use Conditions

Commission Regulation (EU) 2026/196 was adopted on January 28, 2026 and applies from August 18, 2026. It amends use conditions and specifications for several hydrocolloids, including carrageenan, locust bean gum, guar gum, gum arabic, xanthan gum, and pectins.

2024 - Cargill Upgrades Baupte Hydrocolloid Facility

Cargill invested €25 million in mechanical vapor recompression technology at its Baupte, France hydrocolloid site. The company stated that the upgrade is intended to reduce fossil-fuel-related emissions and improve energy efficiency in production.

2024 - dsm-firmenich Reports Growth in Taste, Texture & Health

dsm-firmenich reported organic sales growth in its Taste, Texture & Health business during 2024. The platform includes ingredient solutions that support texture, plant-based food, and nutrition applications.