The global Food Grade Gypsum Market size was valued at USD 1.32 Billion in 2022 and is projected to reach USD 2.24 Billion by 2030, growing at a CAGR of 6.5% from 2024 to 2030. The increasing demand for food grade gypsum in various applications, particularly in the food industry for fortification and as a food additive, is driving market growth. This growth is further supported by the rise in awareness regarding the nutritional benefits of gypsum, such as providing calcium to the human body and improving food texture. Food grade gypsum is extensively used as a coagulant in the production of tofu, and in brewing, baking, and sugar refining processes.
Moreover, the growing global population, shifting dietary habits, and the trend toward clean-label and natural ingredients are contributing to the expansion of the market. The food and beverage sector's continuous exploration of alternatives to synthetic ingredients and additives has opened new avenues for the application of food grade gypsum. Geographically, North America and Europe are the leading markets for food grade gypsum, while Asia-Pacific is expected to witness the highest growth due to rising consumption and industrialization in the region.
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The food grade gypsum market is segmented by various applications, which include tofu, brewery, bakery, and others. Each of these segments has its own significance and growing demand in the food industry. Food grade gypsum, also known as calcium sulfate, is widely used as a food additive, primarily due to its functional properties such as improving texture, acting as a coagulant, and providing a source of calcium. These applications are being increasingly recognized for their contribution to food quality, safety, and nutritional content, which supports the growth of the market.
The tofu segment in the food grade gypsum market is one of the most prominent applications of this substance. Food grade gypsum is widely used as a coagulant in the production of tofu, particularly in traditional Asian cuisines. It plays a critical role in forming the structure of tofu, helping the curds to coagulate and the desired texture to be achieved. As tofu continues to grow in popularity among both vegetarian and non-vegetarian consumers, especially in regions such as North America and Europe, the demand for food grade gypsum in tofu manufacturing is increasing significantly. Tofu made with food grade gypsum has improved taste, texture, and nutritional content, making it an attractive option for both consumers and manufacturers.
Additionally, the increasing trend of plant-based diets and the growing vegan population have contributed to the rising demand for tofu as an alternative protein source. Food grade gypsum’s ability to regulate the moisture content and firmness of tofu allows for consistency in production and quality. Manufacturers are focusing on improving tofu textures and flavor profiles, which are directly influenced by the quality and quantity of gypsum used in the coagulation process. Thus, the tofu segment is expected to continue driving the demand for food grade gypsum in the coming years, alongside the expansion of vegan and plant-based food offerings globally.
In the brewing industry, food grade gypsum is utilized primarily to adjust the mineral composition of water used in brewing beer. Gypsum helps in improving the flavor and clarity of the beer, which is vital for achieving the desired product quality. It also enhances the efficiency of the brewing process by modifying the pH and improving the interaction between various ingredients. The brewing segment has witnessed a surge in demand for food grade gypsum due to the increasing popularity of craft beers and microbreweries, which prioritize high-quality ingredients and flavors. With the growing trend towards specialized beers, particularly in North America and Europe, the demand for food grade gypsum in brewing is set to rise in the coming years.
Furthermore, as breweries seek to differentiate themselves by producing unique and high-quality brews, they are investing in premium ingredients like food grade gypsum. The use of gypsum helps brewers fine-tune the mineral balance in the water, which is essential for achieving specific tastes, mouthfeel, and overall product consistency. This is especially important for brewers who craft beers with distinct regional characteristics. The expanding craft beer industry, along with an increasing awareness of ingredient quality, creates a strong opportunity for food grade gypsum suppliers within the brewing sector.
In the bakery industry, food grade gypsum is used primarily as a dough conditioner and an additive to improve texture. It is commonly used in the production of cakes, cookies, and bread, where it plays a role in enhancing the product’s volume, crumb structure, and overall quality. The primary function of gypsum in bakery applications is to regulate moisture levels and act as a stabilizing agent in dough, resulting in softer, fluffier baked goods. As consumer demand for high-quality and artisanal bakery products increases, the role of food grade gypsum becomes even more significant in achieving the desired end-product characteristics.
The growing trend towards healthier baked goods, with an emphasis on natural and clean-label ingredients, has contributed to the adoption of food grade gypsum in bakeries. Additionally, as the bakery sector continues to innovate and experiment with new flavors and textures, food grade gypsum offers a versatile solution to enhance the texture and consistency of various products. The demand for bakery products with superior texture, improved mouthfeel, and longer shelf life is expected to further fuel the growth of the food grade gypsum market in this sector.
The "Others" category in the food grade gypsum market includes a variety of applications where gypsum serves as a food additive or processing aid. This segment encompasses uses in products such as canned vegetables, fruits, dairy products, and in the production of certain confectioneries. Food grade gypsum is used for its ability to enhance product stability, extend shelf life, and improve the nutritional value of processed foods. This broad range of applications positions food grade gypsum as a versatile ingredient across different sectors of the food industry. Additionally, as consumer demand for minimally processed and naturally sourced ingredients increases, the adoption of food grade gypsum in these segments is also growing.
The versatility of food grade gypsum allows it to be used in several non-traditional applications, including as a clarifying agent in juices and wines, as well as a natural thickener in certain sauces and gravies. As food manufacturers explore cleaner and more sustainable ways to improve product quality, food grade gypsum presents an opportunity to improve production processes while maintaining nutritional integrity. The expansion of the food grade gypsum market within this "Others" segment highlights its potential as a key additive in enhancing food safety, texture, and quality across a wide range of products.
The food grade gypsum market is currently experiencing several key trends that are shaping its growth trajectory. One of the most significant trends is the increasing demand for plant-based and vegan products. As consumers become more health-conscious and seek alternatives to animal-based proteins, tofu and other plant-based foods are seeing greater popularity, driving demand for food grade gypsum as a coagulant. Similarly, the rising trend of craft beers and specialty beverages has increased the demand for food grade gypsum in the brewing industry, particularly in microbreweries and craft beer production.
Another notable trend is the growing focus on clean-label and natural ingredients. Consumers are more aware of the ingredients used in food products and are increasingly seeking items with fewer artificial additives and preservatives. As a naturally occurring mineral, food grade gypsum fits this demand, offering a natural and functional additive that can improve product quality without compromising health standards. The increasing demand for high-quality bakery goods, particularly those with improved texture and shelf life, also presents significant opportunities for food grade gypsum suppliers. As the food industry continues to evolve, food grade gypsum is likely to play a key role in meeting the demands of both producers and consumers for higher quality and more sustainable products.
What is food grade gypsum used for?
Food grade gypsum is used primarily as a food additive, functioning as a coagulant in tofu production, a water softener in brewing, and a dough conditioner in bakery products.
Is food grade gypsum safe for consumption?
Yes, food grade gypsum is recognized as safe by regulatory authorities, including the FDA, and is commonly used in food products as a coagulant and stabilizer.
What are the benefits of using food grade gypsum in tofu production?
Food grade gypsum helps to coagulate the soy milk, giving tofu its characteristic texture and firmness, while also providing a natural source of calcium.
Can food grade gypsum improve beer quality?
Yes, food grade gypsum is used in the brewing process to adjust water composition, improving beer flavor, clarity, and mouthfeel.
How does food grade gypsum affect the texture of bakery products?
Food grade gypsum enhances the texture of baked goods by improving dough consistency, volume, and softness, making products like bread and cakes fluffier and lighter.
Is food grade gypsum environmentally friendly?
Food grade gypsum is a naturally occurring mineral and is considered an environmentally friendly ingredient compared to synthetic additives, offering sustainability in food production.
What industries use food grade gypsum?
Food grade gypsum is used in several industries, including tofu manufacturing, brewing, baking, and in other food processing sectors for its functional and nutritional benefits.
How does the demand for plant-based products impact the food grade gypsum market?
The increasing popularity of plant-based diets and vegan products, such as tofu, has driven higher demand for food grade gypsum as a coagulant and texture-enhancing agent.
Are there any alternatives to food grade gypsum in food production?
Yes, alternatives like magnesium chloride or lemon juice can be used in some applications, but food grade gypsum remains a preferred option due to its efficacy and cost-effectiveness.
What future trends are expected in the food grade gypsum market?
The future trends include continued growth in plant-based food production, increasing consumer demand for clean-label products, and a rising interest in craft brewing and specialty beverages.
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