Hydrogel Market Study
Hydrogels are transforming the functional food industry, offering a wide range of possibilities for developing innovative and healthy products. This report analyses the latest trends and applications of hydrogels in this sector, highlighting their potential to improve the texture, stability, nutrient bioavailability and functionality of various food products.
Growth of the functional food hydrogels market
The global market for hydrogels in functional food is estimated to reach a value of €1.2 billion by 2029, growing at a compound annual growth rate (CAGR) of 12.5% during the period 2024-2029. This growth is driven by a number of factors, including:
- Growing demand for healthy and functional foods: consumers are increasingly interested in consuming foods that not only meet their basic nutritional needs, but also provide health benefits.
- Increased investment in research and development: Food companies and research institutions are increasingly investing in the development of new functional food products using hydrogels.
- Increased awareness of the benefits: Hydrogels are gaining popularity due to their functional properties and health benefits, which is driving their adoption in the food industry.
Functional food applications
Hydrogels are used in a variety of applications within the functional food sector, including:
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Gelling agents: Hydrogels can replace traditional gelling agents such as gelatine or agar-agar, offering a smoother, creamier and more stable texture in various products such as jellies, sauces and desserts.
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Improved bioavailability: Hydrogels can increase the bioavailability of nutrients, such as water-soluble vitamins, by encapsulating them in structures that facilitate their absorption in the gut.
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Drug delivery: Hydrogels can be used to develop oral drug delivery systems, encapsulating drugs in matrices that control their release into the body.
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Use of seawater: Seawater is an abundant source of minerals and nutrients. For this reason, it is gaining relevance in the functional food industry as a key ingredient in the production of hydrogels. The incorporation of seawater in these materials offers several advantages and opens up new possibilities for the development of innovative and sustainable products.
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Convenience and versatility: Gels are easy to carry, consume and digest, making them an ideal choice for use during training or competition.
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