The global agar market is expected to witness a CAGR of 5.2% between 2022 and 2032. Agar is formed from polysaccharide agarose, which, in turn, does form supporting structure inside agarophytes’ cell walls. Agarophytes do belong to red algae (Rhodophyta) phylum, gelidiella, gelidium, and gracilaria. All of them are red algae’s genus. The cultivation on commercial scale gives agar.
Gelidium seaweed is harvested primarily along Morocco’s western coast, Spain’s northern coast, and Portugal’s southern coast. While some gracilaria species favour the tropical waters of Thailand and Indonesia, others prefer the cooler waters of Chile and Canada’s Atlantic coast. Halal and kosher meals are becoming increasingly popular. Agar is being used increasingly frequently in the bread business due to its higher temperature resistance and outstanding performance as a gelling agent in dairy products.
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Agar can be found in either powdered or stripped form. It is becoming more widely used in icings, pie fillings, and meringues as a thickening or stabiliser. Buns and cakes are frequently pre-packaged in various sorts of contemporary wrapping materials, but they often end up sticking to them, especially in warm weather. In these circumstances, adding agar might aid in producing an icing that is smoother, more stable, and non-stick. The agars produced from “Gracilaria chilensis” are found in sweets with a greater sugar content, like fruit candies. The good news is that since agar has no flavour, it does not alter the flavour of food in any way.
Future Market Insights has entailed these facts with future perspectives in its latest market study entitled ‘Agar Market’. It has its line of expertise in the form of analysts and consultants to deploy a bottom-up approach in its primary, secondary, and tertiary modes of research.
“With growing inclination of end-consumers toward natural ingredients all across food & beverages vertical, the global agar market is expected to grow on a grand note in the agar market going forward”, says an analyst from Future Market Insights.
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Key Takeaways from Agar Market
- Europe, led by Western Europe, holds the largest market share and the scenario is expected to remain unchanged even in the forecast period.
- North America and the Asia-Pacific follow suit.
- LATAM is expected to generate maximum revenue as Chile is a source of gracilaria chilensis (a red seaweed seen in Chile’s southern coast).
Competitive Analysis
The key participants in agar market include Neogen-Food Safety, HISPANAGAR, AGARMEX, S.A., Industrias Roko S.A., PT. Agarindo Bogatama, and likewise. They are into organic as well as inorganic modes of expansion to stay afloat in the agar market.
What does the Report state?
- The research study is based on form (food & beverages (bakery, confectionery, dairy, canned meat/poultry products, beverages, sauces, creams & dressings, and likewise), bacteriological (culture media and microbiology), technical applications (cosmetology and medical applications), and likewise), and by form (powders and splits).
- With growing preference for agar as natural ingredient by the pharmaceuticals and food & beverages vertical, the global agar market is expected to witness an exponentiation in the near future.
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By Application
By Form
- Food & Beverages
- Bakery
- Confectionery
- Dairy
- Canned meat/poultry products
- Beverages
- Sauces, creams & dressings
- Dietetic products
- Others
- Bacteriological
- Culture media
- Microbiology
- Technical Applications
- Cosmetology
- Medical applications
- Others
By Form
- Splits
- Powders
Key Regions/Countries Covered
- North America
- Latin America
- Western Europe
- Eastern Europe
- Asia Pacific Excluding Japan (APEJ)
- Middle East & Africa
- Japan
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