The huge potential of the richness of marine world has actually taken care of their daily dietary needs of human beings, on a daily basis… this report is about exploring one such possible!
The Marine ecosystem is lively and complex with a huge potential beyond human understanding. This ecosystem is one of the most productive bio-diversities giving an assortment of helpful resources, the applications of which go beyond basic dietary requirements.
It’s a colloidal substance obtained from a purplish-brown, cartilaginous seaweed, chiefly used as an emulsifying and stabilizing ingredient in cosmetics, foods, and pharmaceuticals.
A report by a market research company estimated that the global carrageenan market value at USD 762.35 million in 2016. Carrageenan has around 13.3% share of the worldwide food & drink hydrocolloids market.
Now, natural ingredients account for one third of the complete food & beverage marketplace. There’s an increasing demand observed globally, for organic additives in processed foods to satisfy the clean label requirement. This specific trend has been a vital driver for the total carrageenan market, since it is recognized by various regulatory bodies’ world over as a non-synthetic food additive.
Synthetic (artificial) additives are more economical, readily available and effective in function, and so, food makers like it over natural ingredients. Nonetheless, the developing health-consciousness connected with economic empowerment has allowed consumers to go for natural alternatives although they are costly.
There are three primary types of carrageenan: kappa, iota, and lambda, based on elemental differences which are commercially employed. The widely prevalent type on the sector is that the kappa, which is being increasingly used in the food business, where it serves as a bodying agent, stabilizer, and emulsifier in dairy and meat products.
There are three major application areas of carrageenan: pharmaceutical, food, and cosmetics. The food sector leads the market with programs in milk, meat, drinks, etc.. There are three main functional roles exhibited by carrageenan as a food additive: Firstly, it’s widely used as a thickening agent, especially in low-carb or no-fat foods, such as cottage cheese or sour cream, and as a substitute for fat. Carrageenan thickens foods making them with a fuller flavor.
The next important functional role of carrageenan is that of being used as a stabilizing agent for drinks, such as chocolate milk or shakes, which separate if they aren’t shaken. Carrageenan can also be used as a gelling agent, especially in dairy and confectionery products, to allow them to remain firm for longer and keep their shape.
Regionally, Asia-Pacific and Europe are regarded as the key markets for carrageenan because of the rising demand for processed meat and food products in Asia-Pacific and the high preference given by Europeans to dairy products, respectively. Moreover, Asia-Pacific is poised to dominate the worldwide market for carrageenan using a lion-share by 2022, due to the high cultivation rate of carrageenan generating seaweeds and reduced cost of labor.
Main Hurdles for the Economy – Carrageenan as a food additive, faced a significant setback recently in america, where many food makers decided to stop using it as a food additive, especially in infant formulas owing to its carcinogenic potential.
In some animal studies, the additive has been associated with damaging gastrointestinal issues, including inflammatory bowel disease and possibly even tumor generation. Thus, the related safety concern among the customers is restricting the development of the global carrageenan marketplace.
Way Ahead: The growth trajectory of the carrageenan market is forecast to be moderate in the not too distant future, maybe large, as the available choices aren’t as effective as carrageenan, especially in the meat and meat industries. Carrageenan exhibits excellent ability to bind with the syneresis control is important in processed meats.
The principal regulatory agencies of the world (US FDA, FAO/WHO JECFA, EU EFSA, etc.) continue to approve the use of carrageenan as a food additive because of its natural source, in addition to its extensive, well-established, and security profile, which is evident from its decade-long program. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has concluded that using food-grade carrageenan in baby formula, at concentrations up to 1,000 mg per liter, is”not of concern”
Thusa more pro-active approach in using this food additive, by maintaining a safety margin by manifold, coupled with a clean tag pledge, will pave the way for its sustainable market development.