The use of hydrocolloids can be traced back to ancient times when natural materials such as seaweed, plant gums, and animal-derived substances were employed for their gelling and thickening properties. In ancient Egypt, for instance, extracts from certain plants were utilized as gelling agents in the production of cosmetics and ointments. In East Asia, seaweed-derived hydrocolloids like agar and carrageenan found their place in traditional cuisine, particularly in the preparation of jellies and desserts.
Hydrocolloids played a vital role in food preservation techniques long before the advent of modern refrigeration. Native American tribes, for example, used plant-based gums and extracts to thicken and preserve various foods. Similarly, in medieval Europe, natural hydrocolloids like gum arabic and pectin were employed in the preparation of fruit preserves and confectioneries.
The industrial revolution marked a turning point in the history of hydrocolloids, as advancements in manufacturing and processing techniques enabled their widespread commercial use. During this period, hydrocolloids such as gelatin and agar found their way into the emerging food processing industry, revolutionizing the production of various products like sauces, soups, and dairy desserts.
In the early 20th century, the discovery and commercialization of new hydrocolloids expanded their applications further. Xanthan gum, a microbial polysaccharide, emerged as a key ingredient in the food and beverage industry, providing stability and viscosity control in a wide range of products. Meanwhile, alginate, extracted from brown seaweeds, gained prominence in industries such as pharmaceuticals, textiles, and cosmetics, thanks to its unique gel-forming properties.
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With well-established regional markets such as North America and Europe presenting grim to moderate growth opportunities, emerging regions with an increased appetite for processed and packaged foods, confectionaries, and biopharmaceutical products can prove to be the most promising targets for companies in the global microbial fermentation technology market, observes Transparency Market Research in a recent report.
Companies can benefit from the rising set of opportunities in emerging economies such as China, Brazil, and India that have billions of potential consumers seeking a diverse range of microbial fermented products to choose from.Request Brochure – https://www.transparencymarketresearch.com/sample/sample.php?flag=B_id=25952Therefore, focus on expanding businesses to cater to the rising demand for various food, feed, biosimilar products, and alcoholic beverages in these regions can prove to be an excellent growth strategy for players wanting to make it big in the global microbial fermentation technology market in the near future.
Some of the leading companies in the market are Biocon, Lonza, Danone Ltd., Amyris, United Breweries Ltd., Novozymes, TerraVia Holdings, Inc., F. Hoffmann La-Roche Ltd., and BioVectra, DSM.According to the report, the global microbial fermentation technology market was valued at US$1,493.8 bn in 2016 and is projected to expand at a CAGR of 5.7% from 2017 to 2025 to rise to a valuation of US$2,447.5 bn in 2025.Request COVID Analysis on Microbial Fermentation Technology Market – https://www.transparencymarketresearch.com/sample/sample.php?flag=covid19_id=25952Asia Pacific Region to remain a key Consumer of Microbial Fermentation TechnologiesGeographically, the market in Asia Pacific dominated with nearly 40% share in the global market in 2016.
Growth of the regional market can be attributed to the vast rise in geriatric population, a well-established chemical industry in China, cutting-edge research in the field of biotechnology and health care, and changing lifestyles in developing nations.
The thriving nutraceuticals market in India is also likely to fuel the microbial fermentation technology market in Asia Pacific.In terms of product type, the segment of alcoholic beverages accounted for the dominant share in the overall market in 2016 and the trend is likely to remain strong over the forecast period as well, thanks to the expanding urban population and the rising popularity of alcohol among the young population of the globe.Request Customization on Microbial Fermentation Technology Market Report – https://www.transparencymarketresearch.com/sample/sample.php?flag=CR_id=25952Increased Usage of Microbial Fermentation in Biotechnology to Help Market Pick PaceFermentation technology has remained a highly favored biological process across a number of industrial applications for many decades due to low cost, high specificity, simplicity of reaction, and usage in versatile applications.
While microbial fermentation has been used traditionally for preservation of foods only, it has seen a vast rise in application in the past few years owing to promising outcomes and the possibility of development of various bioprocess and products with its help.Modern industry has complemented the basic principle of fermentation technology with advances in genetic engineering by extending applications to produce a vast range products in the biotechnology sector, including biofuels, biochemicals, biopharmaceuticals, biosimilars, and biomolecules.
