F&B among drivers of growing MCC market

Global Market Insights has released a new report on the microcrystalline cellulose (MCC). Researchers see increased market share from food and beverages, particularly in the use of MCC for product shelf life. MCC acts as a suspension stabilizing agent, and prevents the sedimentation of insoluble particles by acting as dispersing and suspending agent in dairy products. The non-reacting nature of the product with the milk protein supports its usability in the dairy sector.

The MCC market is expected to grow beyond USD 1.35 billion by 2026, the report said. The pharmaceutical industry with its high R&D investments will contribute significantly to MCC market expansion.

In food and beverage, microcrystalline cellulose is used as texturizer, an anti-caking agent, fat substitute, bulking agent, gelling agent, and suspension stabilizing agent 

Wood pulp is the major source of cellulose used in product manufacturing. The manufacturers engage in long term supply agreements with the end-use industries including food and pharmaceutical industries to strengthen the supply chain. However, the stringent environmental regulations are forcing the industry players to manufacture products from non-wood-based sources of the cellulose.