Citrus Pectin Market, by Product Type (High Methoxyl Pectin and Low Methoxyl Pectin), by Application (Food, Beverages, Pharmaceuticals, and Personal Care & Cosmetics), and by Region (North America, Latin America, Asia Pacific, Europe, and Middle East & Africa) Size, Share, Outlook, and Opportunity Analysis, 2022 - 2030

Published In : Sep 2022

Code : CMI3442

Pages :153

Formats :

Excel and PDF

Industry : Food and Beverages

Citrus Pectin MarketSize and Trends

Global citrus pectin market was valued at US$ 580.6 Million in 2021 in terms of revenue, exhibiting a CAGR of 6.6% during the forecast period (2022 to 2030).

On the basis of Application, in 2021, Food accounted the largest market share of 76% in terms of revenue, followed by Beverages and Pharmaceuticals. This is mainly because citrus pectin mainly used in bakery and confectionary industry.

Figure 2. Global Citrus Pectin Market Value Share (%), By Application, 2021

Drivers

Increasing demand for citrus pectin in the baking and confectionery industry is expected to drive the market growth during the forecast period. Pectin is used as a sugar replacer or a fat in low calorie foods and bakery jams. The demand for citrus pectin from the confectionery industry is increasing as it is used in jams and jellies to provide a gel-like structure and facilitate the release of good flavor. Citrus pectin is also helpful in enhancing the color, texture, and shelf life of confectionary products.

The rise in the consumption of luxury foods and beverages around the world is the main driver of market expansion. The market is expected to develop as a result of greater usage of pectin in juice for improved mouth feel, acidified dairy applications for restricted jams, oxidized protein drinks, protein stability, and increased awareness of pectin's various uses among food and beverage manufacturers.

Figure 1. Global Citrus Pectin Market Value Share (%), By Region, 2021

High-methoxyl and low-methoxyl pectin are both used in the confectionery industry. While substituting low-methoxyl pectin with high-methoxyl pectin, the confectioneries need to use 10% more pectin for achieving a similar level of firmness that can be achieved by use of low-methoxyl pectin. In bakery products such as cakes and pastries, the gelling characteristics of pectin help in preventing discoloring of fruits, and from drying out. The U.S. Food and Drug Administration recognized the use of citrus pectin as safe, when it is used as an emulsifier and thickener.