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City of Industry, CA -- (SBWire) -- 09/25/2018 --The rising consumption of packaged foods indicates the utilization of food rheology modifiers in these products, ranging from emulsifiers, hydrocolloids, texturants and anti-caking agents in applications such as savory snacks, bakery products, functional beverages, and so on.

Increasing demand for healthy, organic and natural ingredients, in turn driving the market for natural food additives including rheology modifiers derived from botanicals or other sources.

On the basis of type, the hydrocolloids segment is expected to register highest growth rate of 5.9% during the forecast period. Within hydrocolloids, starch accounts for highest share, followed by other hydrocolloids. Major starch-using food industries include confectionery, dairy, dessert, pet foods & meat products, ready-to-eat meals, bakery, sauces and salad dressings.

For top companies, this report investigates and analyzes the sales, revenue, market share and growth rate for the top players, key data from 2013 to 2018.

Food Rheology Modifiers report also studies the global market status, competition landscape, market share, growth rate, future trends, market drivers, opportunities and challenges, sales channels, distributors and Porter's Five Forces Analysis.

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Food Rheology Modifiers report includes the following manufacturers

Kerry Group

Royal DSM

Cargill

Tate & Lyle

Palsgaard

Archer Daniela Midland

BASF

Ingredion

CP Kelco

Corbion

DuPont Danisco

Market Segment by Product Type

Emulsifiers

Synthetic Emulsifiers

Anti-Caking Agent

Hydrocolloids

Others

Market Segment by Application

Dairy & Frozen Products

Beverage

Confectionery

Meat, Poultry & Seafood

Oils & Fats

Others

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