Madagascar, an island nation in the Indian Ocean, is rich in natural resources and biodiversity. The agricultural sector is dominated by vanilla, coffee, cocoa, and tropical fruits, with vanilla being one of the world’s largest exports. Agriculture plays a crucial role in the country’s economy. As the demand for natural, healthy, and functional foods continues to rise, natural hydrocolloids such as pectin, citrus fiber, carrageenan, and konjac gum are becoming increasingly important in Madagascar’s food, dairy, beverage, snack, bakery, sauce, and personal care industries. These natural ingredients are driving innovation and growth in the country’s food and cosmetics sectors. In the dairy and beverage industry, pectin is widely used in yogurt drinks, fruit juices, probiotic beverages, and functional drinks. High-ester pectin maintains stability in acidic environments, providing smooth, uniform texture while preserving the natural fruit flavor and extending shelf life. Citrus fiber plays a key role in low-sugar, high-fiber drinks, enhancing both the texture and the fiber content, thus meeting the growing demand for healthier beverages. Carrageenan is widely used in dairy products, jellies, puddings, and ice cream, where it helps to form stable gel structures, improving the texture and mouthfeel. Konjac gum, with its transparent and elastic gel properties, is ideal for low-calorie desserts, jellies, and plant-based drinks, providing a fresh, healthy taste for consumers. In snacks and bakery, citrus fiber helps to improve dough hydration and gas retention, ensuring that cakes, biscuits, and Madagascar’s local specialties stay soft and moist. It also helps to reduce fat content by partially replacing fats. Pectin is vital in jams, fillings, and confectionery, stabilizing the gel structure, preventing water separation, and maintaining a glossy finish. Carrageenan and konjac gum enhance gel strength and texture in gummy snacks, puddings, and mousses, offering room for innovation in the snack market in Madagascar. In sauces and condiments, the combination of pectin and citrus fiber improves the stability of the sauce system, preventing separation and enhancing flavor integration. Carrageenan is used to improve sliceability and water retention in meat products, ensuring the texture and appearance of meat. Konjac gum is widely used in low-sugar, low-fat, and plant-based sauces, optimizing texture and mouthfeel, which meets consumers' increasing demand for healthy and low-calorie products. In the beauty and personal care industry, konjac gum and citrus fiber are widely used as natural skincare ingredients. Konjac gum is essential for moisturizing products in lotions, face masks, and hair care products. Citrus fiber, with its gentle exfoliation and adsorption properties, is used in exfoliating products to help remove dead skin cells and keep the skin smooth and soft. As consumers increasingly demand natural and eco-friendly skincare products, the use of natural hydrocolloids is growing in Madagascar’s beauty industry, driving innovation and growth in this sector. With an increasing focus on health, natural, and plant-based ingredients, pectin, citrus fiber, carrageenan, and konjac gum are driving innovation and upgrades in the food and personal care industries in Madagascar. Lemon Biotech, as a comprehensive natural hydrocolloid solutions provider, is committed to providing formulation optimization, process guidance, and technical support to help businesses improve product quality and meet the growing demand for healthy, delicious, and natural products.