Xanthan Gum Market Size, Share, Growth Analysis, By Type(Synthetic, and Natural.), By Source(Dry and Liquid), By Function(Thickener, Stabilizer, Suspending, Fat Replacer), By Application(Food & Beverage (Bakery & Confectionery, Meat industry, Sauces & Dressings, Beverages)), By Region - Industry Forecast 2025-2032

Xanthan Gum Market Drivers

Increasing demand for food and beverages

• The food and beverage industry uses xanthan, a non-hazardous ingredient with a wide range of nutritional properties and a high carbohydrate and fibre content, extensively. The world market for xanthan gum is expanding as a result of rising consumer demand for food and beverages. Other factors driving the expansion of the global xanthan gum market include growing preference for convenience foods and the versatility of xanthan gum.

Rise in demand for gluten products

• Gluten-free food has become immensely popular among celiac disease patients. It has been demonstrated that a gluten-restricted diet is an effective treatment for gluten-related diseases such celiac disease, non-celiac gluten sensitivity, and wheat allergy. In recent years, demand for gluten-free products has increased.

Xanthan Gum Market Restraints

High cost of xanthan gum

• High cost of xanthan gum along with the availability of replacement products like guar gum pose as significant barriers to the expansion of the global xanthan gum market. Natural gum made from guar seeds is called guar gum. Due to its fundamental properties as a thickener, stabiliser, gelling agent, and emulsifier, guar gum is extensively utilised in the oil and gas well drilling, food and beverage, pharmaceutical, textile, and pet food sectors. Guar gum is utilised as a replacement all around the world since it shares many traits with xanthan gum.

Availability of guar alternative product

• One of the biggest barriers to the market is the accessibility of guar gum as a substitute. Guar gum is derived from a seed that is native to tropical Asia, unlike xanthan gum, which is produced by the bacterium Xanthomonas Campestris. The main distinction between the two components is the variation in quantity for diverse food items. Smaller amounts of xanthan gum than guar gum can be employed.