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식품 등급 젤라틴 시장 : 성장, 동향, 예측(2020-2025년)

Food Grade Gelatin Market - Growth, Trends, and Forecasts (2020 - 2025)

리서치사 Mordor Intelligence LLP
발행일 2020년 05월 상품 코드 937821
페이지 정보 영문
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식품 등급 젤라틴 시장 : 성장, 동향, 예측(2020-2025년) Food Grade Gelatin Market - Growth, Trends, and Forecasts (2020 - 2025)
발행일 : 2020년 05월 페이지 정보 : 영문

본 상품은 영문 자료로 한글과 영문목차에 불일치하는 내용이 있을 경우 영문을 우선합니다. 정확한 검토를 위해 영문목차를 참고해주시기 바랍니다.

세계의 식품 등급 젤라틴 시장은 2020-2025년간 4.13%의 연평균 복합 성장률(CAGR)을 나타낼 것으로 예상됩니다.

세계의 식품 등급 젤라틴(Food Grade Gelatin)에 대해 조사했으며, 시장 기회 및 동향, 성장 촉진요인 및 억제요인, 원료·용도·지역별 시장 분석, 경쟁 상황, 주요 기업 개요 등의 정보를 제공합니다.

목차

제1장 서론

제2장 조사 방법

제3장 개요

제4장 시장 역학

  • 시장 성장 촉진요인
  • 시장 성장 억제요인
  • Porter's Five Force 분석

제5장 시장 세분화

  • 원료별
    • 돼지고기
    • 물고기
  • 용도별
    • 육류가공
    • 유제품
    • 음료
    • 제과
    • 디저트
    • 기타
  • 지역별
    • 북미
    • 유럽
    • 아시아태평양
    • 남미
    • 중동 및 아프리카

제6장 경쟁 상황

  • 가장 적극적인 기업
  • 가장 많이 채용된 전략
  • 시장 점유율 분석
  • 기업 개요
    • Gelita AG
    • Foodchem International Corporation
    • Tessenderlo Group
    • Darling Ingredients
    • Nitta Gelatin Company
    • Gelnex
    • Italgelatine SpA
    • Eversource Gelatin

제7장 시장 기회 및 향후 동향

LSH 20.06.02

The food-grade gelatin market is expected to register a CAGR of 4.13% during the forecast period, 2020-2025.

  • Gelatin is a natural protein that is derived from the partial hydrolysis of collagen, which exists in the skin and bones of animals. The most common types of gelatin are manufactured from porcine skin, bovine bone, and bovine hide. Gelatin has unique characteristics that make it especially useful as a gelling agent, binder, emulsifier, or thickener.
  • Gelatin has a unique amino acid arrangement in its sequence and contains a relatively high amount of glycine, proline, and alsnine. The presence of biologically active peptide sequences in its primary structure results in the bioactivities of gelatin.

Key Market Trends

Growing Demand for Functional and Specialty Food and Beverages

The functional food industry and the food supplement sectors are witnessing growth at a faster rate. The specialty food industry is experiencing demand growth, due to increasing consumer preferences for high-quality food products. Gelatin base, made of gelatin powder, sugar, and other ingredients, is used in the preparation of artisanal pastry, desserts, and various other specialty food products. Gelatin, in the hydrolyzed form, is used in protein to fortify dietary foods. Dried and hydrolyzed food gelatin contains over 92% protein. Pure food gelatin powder contains no carbohydrates or fats, but protein. A one-ounce packet of gelatin powder contains approximately 23 calories and six grams of protein. Gelatin has a unique amino acid arrangement in its sequence and contains a relatively high amount of glycine, proline, and alsnine. The presence of biologically active peptide sequences in its primary structure results in gelatin's bioactivities.

Europe Holds the Major Share in the Food Gelatin Market

Europe dominates the food gelatin market, with the largest share. Increased consumption of gelatin, as a functional and low-calorie diet alternatives, is the major factor driving the market. Furthermore, Asia-Pacific is the fastest-growing market for food gelatin, whereas, the North American and European food gelatin markets are saturated, and are expected to witness minimum growth, during the forecast period. In the Asia-Pacific region, consumers are preferring high-protein products, thus, boosting the growth of the food gelatin market. Apart from this, the growth of the poultry market and the increase in the number of slaughterhouses and marine product manufacturers also offer growth opportunities for food gelatin manufacturers.

Competitive Landscape

The food-grade gelatin market is competitive, with a large number of regional small- and medium- scale players and key global players. Some of the major players in the food gelatin market are Gelita AG, Foodchem International Corporation, Tessenderlo Group, Darling Ingredients, Nitta Gelatin Company among others,

Reasons to Purchase this report:

  • The market estimate (ME) sheet in Excel format
  • 3 months of analyst support

Table of Contents

1 INTRODUCTION

  • 1.1 Study Assumptions & Market Definition
  • 1.2 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

4 MARKET DYNAMICS

  • 4.1 Market Drivers
  • 4.2 Market Restraints
  • 4.3 Porter's Five Forces Analysis
    • 4.3.1 Threat of New Entrants
    • 4.3.2 Bargaining Power of Buyers/Consumers
    • 4.3.3 Bargaining Power of Suppliers
    • 4.3.4 Threat of Substitute Products
    • 4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION

  • 5.1 By Source
    • 5.1.1 Bovine
    • 5.1.2 Pork
    • 5.1.3 Fish
  • 5.2 By Application
    • 5.2.1 Meat Processing
    • 5.2.2 Dairy Products
    • 5.2.3 Beverages
    • 5.2.4 Confectionery
    • 5.2.5 Desserts
    • 5.2.6 Other Applications
  • 5.3 Geography
    • 5.3.1 North America
      • 5.3.1.1 United States
      • 5.3.1.2 Canada
      • 5.3.1.3 Mexico
      • 5.3.1.4 Rest of North America
    • 5.3.2 Europe
      • 5.3.2.1 United Kingdom
      • 5.3.2.2 Germany
      • 5.3.2.3 France
      • 5.3.2.4 Italy
      • 5.3.2.5 Spain
      • 5.3.2.6 Russia
      • 5.3.2.7 Rest of Europe
    • 5.3.3 Asia Pacific
      • 5.3.3.1 China
      • 5.3.3.2 Japan
      • 5.3.3.3 India
      • 5.3.3.4 Australia
      • 5.3.3.5 Rest of Asia-Pacific
    • 5.3.4 South America
      • 5.3.4.1 Brazil
      • 5.3.4.2 Argentina
      • 5.3.4.3 Rest of South America
    • 5.3.5 Middle East & Africa
      • 5.3.5.1 United Arab Emirates
      • 5.3.5.2 South Africa
      • 5.3.5.3 Rest of Middle East & Africa

6 COMPETITIVE LANDSCAPE

  • 6.1 Most Active Companies
  • 6.2 Most Adopted Strategies
  • 6.3 Market Share Analysis
  • 6.4 Company Profiles
    • 6.4.1 Gelita AG
    • 6.4.2 Foodchem International Corporation
    • 6.4.3 Tessenderlo Group
    • 6.4.4 Darling Ingredients
    • 6.4.5 Nitta Gelatin Company
    • 6.4.6 Gelnex
    • 6.4.7 Italgelatine SpA
    • 6.4.8 Eversource Gelatin

7 MARKET OPPORTUNITIES AND FUTURE TRENDS

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