The Europe alginate market size is expected to reach a valuation of USD 402.71 million by 2030, growing at a CAGR of 4.10% during the forecast period (2022–2030).
Alginate is a polymer formed from brown algae that occurs naturally. Commercially available in flagellated and granular forms, sodium, calcium, and potassium alginate can entangle with water to form a viscous gum. Foods like jellies, jams, ice creams, marmalades, frozen desserts, chocolates, and quick noodles all employ alginate to stiffen them. Handling textiles, paper, and pulp are only a few of its many applications. In terms of biocompatibility, cost-effectiveness, and toxicity, alginate outperforms other commonly used thickening agents. Due to increased demand for the product in the production of culinary products like ice cream, yoghurt, and bakery goods, the worldwide alginate market is predicted to grow significantly. Furthermore, significant regulatory bodies such as the FDA and the European Commission have approved alginates' use in the food and beverage industry, boosting demand. Propylene glycol alginate (PGA) is utilised in salad dressings and brews because of its higher solubility at low pH values. Juices, salad dressings, ice creams, spreads, flans, bakery creams, meat and fish coatings, confectionary, and a range of health foods all contain alginates.
In Europe, potassium alginate is commonly used instead of sodium alginate to reduce sodium intake and salt in the diet. In Europe, potassium alginate is commonly used instead of sodium alginate to reduce sodium intake and salt in the diet. Potassium alginate, which works as a dietary fibre, has become popular in Europe for use in health foods.
The alginate market in Europe is broken down into four categories: product, type, application, and geography.
The alginate market in the region includes sodium alginate, calcium alginate, potassium alginate, propylene glycol alginate, and others. The sodium alginate segment is the most important in terms of volume, accounting for around 41.4% of the business. An increase in demand for sodium alginate as an active dyestuff in the food & beverage, pharmaceutical, and textile sectors is estimated to drive market growth over the forecast period.
Sodium alginate is frequently utilised as a size agent in the paper industry, despite the product's low consumption volume. The chemical is commonly employed as a thickening and gelling agent in the food industry. Sodium alginate is used to make sauces, dressings, whipped cream, and jellies, among other things, in the food industry. Because of its superior physicochemical and biocompatible features, sodium alginate is expected to fuel market growth in tissue engineering, pharmaceutical formulations, and clinical wound therapy. The pharmaceutical industry's production of advanced sodium alginate-based solutions, such as gel matrix tablets, to increase targeted intestinal absorption is also likely to drive market growth.
The alginate market in the region is divided into two types: high M and high G. High G has a stronghold on the market. High G alginates are alginates with a high guluronic acid concentration. These goods have a variety of uses, including food, cosmetics, and medications. High G-type alginates have a buckled chain structure, and gel formation is slower than high M-type alginates.
The composition of high G and high M blocks in alginate-based medical dressings varies depending on the manufacturer. High G alginate has a higher demand among food and beverage customers because to its better gelling capabilities. Increased product flexibility is one of the attractive properties for its application in the pharmaceutical industry, and it is expected to fuel market expansion.
Culinary, medicinal, industrial, and other uses make up the alginate market in the region. In terms of revenue, the food application segment dominates the market. The food industry is predicted to grow quickly during the next eight years as a result of rising disposable income and high food consumption, as well as a growth in the global population.
Furthermore, the growing use of organically derived items such as alginate as a food ingredient is expected to emerge as a key driver for the alginate market's rise, owing to higher health-related concerns. Because of its improved product stability and effectiveness over a wide temperature range, propylene glycol ester alginate is expected to see increased demand in the region as a thickening agent, stabiliser, and flavouring adjuvant.
By 2030, the Europe alginate market is estimated to be worth USD 402.71 million, with a CAGR of 4.10% over the forecast period (2022–2030). To lower sodium intake and salt in the diet, potassium alginate is often used in Europe instead of sodium alginate. To lower sodium intake and salt in the diet, potassium alginate is often used in Europe instead of sodium alginate. In Europe, potassium alginate, which acts as a dietary fibre, has become popular in health foods.
The existence of significant enterprises such as Algaia and Ceamsa, which participate in the creation of high-quality products, is growing the European market. Chile's and Norway's abundant raw materials aid production. However, because of the increased demand for excellent quality among consumers, product costs in this area have been noted to be expensive.
In other end-use industries rising consumption in key economies like Germany, France, and the United Kingdom is boosting the regional market growth. The region's burgeoning food processing industry has boosted product use, which is backed up by the European Commission's permission for its use in food products under EC 1333/2008.
Alginates are commonly employed in the processing of meat, fish, dairy products, creams, sauces, and dressings in Germany and Italy. The industrial textile sector is the main user of alginates in most European countries. In the pharmaceutical sector, developing countries consume fewer alginates than industrialised countries, indicating that there is untapped market potential in the European region.
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