Food Texture Market
Food Texture Market - Global Industry Assessment & Forecast
- By Type Hydrocolloids, Emulsifiers, Specialty Starch, Others
- By Source Plant-Based, Animal-Based, Synthetic, Others
- By Functionality Thickening, Gelling, Emulsifying, Stabilizing, Others
- By Application Dairy, Bakery, Confectionery, Poultry & Meat, Ready to Cook & Eat, Sauces, Soups & Dressings, Other Convenience Food
- By Region North America, Europe, Asia Pacific, Latin America, Middle East & Africa
|Forecast Years:||2022 - 2028|
|Historical Years:||2016 - 2021|
|Revenue 2021:||USD 12,252.9 Million|
|Revenue 2028:||USD 16,326.4 Million|
|Revenue CAGR (2022 - 2028):||4.9%|
|Fastest Growing Region (2022 - 2028)||Asia Pacific|
|Largest Region (2021):||North America|
- Cross-segment Market Size and Analysis for Mentioned Segments
- Additional Company Profiles (Upto 5 With No Cost)
- Additional Countries (Apart From Mentioned Countries)
- Country/Region-specific Report
- Go To Market Strategy
- Region Specific Market Dynamics
- Region Level Market Share
- Import Export Analysis
- Production Analysis
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Food Texture Market
Food Texture Market- By Type, Source, Functionality, Application and Region.
The Global Food Texture Market is valued at USD 12,252.9 Million in the year 2021 and is projected to reach a value of USD 16,326.4 Million by the year 2028. The Global Market is anticipated to grow exhibiting a Compound Annual Growth Rate (CAGR) of 4.9% over the forecast period.
Food Texture Market Size, 2021 To 2028 (USD Million)
Food Texture is a measure of food quality that can be detected using the fingers, tongue, palate, and teeth. Chewiness, adhesiveness, cohesion, crispiness, elasticity, and firmness are some of the criteria included. Texture analysis tests are used to analyze the response of food products when they are subjected to a force, such as shearing, cutting, chewing, compressing, and stretching. These tests also aid in the analysis of raw material mechanical and physical qualities, food structure, and designs for pre-and post-production quality checks. In addition, numerous Food Texture additives are employed to improve the overall flavor and feel of the items.
One of the primary reasons driving market expansion is a significant increase in the food and beverage industry. Texturizing chemicals are increasingly being used by food and beverage manufacturers in the preparation of processed foods to retain nutrients and prevent microbial development, hence extending the product's shelf life.
Additionally, rising customer desire for convenience and packaged food goods is boosting the market growth. Texturizing agents are used in the production of products such as bread, confectioneries, soups, sauces, drinks, and dressing to improve their color, appeal, and palatability. Another growth-inducing element is the development of tailored formulations that bring a combination of desired features, such as flavor and scent, to a food product. Other factors such as fast urbanization, rising consumer spending power, and intensive research and development (R&D) activities are expected to boost the market even more.
The Food Texture Market is segmented on the basis of type, source, functionality, and application. On the basis of type, the market is segmented into Hydrocolloids, Emulsifiers, Specialty Starch, and Others. On the basis of source, the market is segmented into Plant-based, Animal-based, Synthetic, and Others (Microbes, sea weeds etc). On the basis of functionality, the market is segmented into Thickening, Gelling, Emulsifying, Stabilizing, and Others. On the basis of application, the market is segmented into Dairy, Bakery, Confectionery, Poultry & meat, Ready to Cook & Eat, Sauces, soups & dressings, and other convenience food.
Based on Type:
On the basis of type, the market is segmented into Hydrocolloids, Emulsifiers, Specialty Starch, and Others. Emulsifiers are employed in foods where tastes and oils must be evenly distributed throughout the product. This sort of texturizing agent keeps volatile oils from deteriorating and evaporating. Because it reacts with the protein or starch content of these goods to affect the water-holding capacity of the components, phosphate is employed as a texturizing agent to adjust the texture of foods containing protein and starch. Many liquids or semi-liquid meals, such as ice cream, require the addition of stabilizers, such as natural chewing gum.
Based on Application:
On the basis of application, the market is segmented into Dairy, Bakery, Confectionery, Poultry & meat, Ready to Cook & Eat, Sauces, soups & dressings, and other convenience food. Due to their high consumption, bakery and pastry items dominate the market categorized by applications. As demand for processed foods rises and people's texture improves, demand for food textures rises at a healthy pace in other industries such as meat and poultry, dairy and frozen products, ready meals, and beverages.
North America is expected to have the biggest market share in 2021
North America is projected to acquire the largest market share during the year 2021 with a share of 37.40%. North America is expected to see increased demand for Food Texture products and to continue to dominate during the forecast period due to improvements in the product processing industry in countries such as the United States. As the economies of developing countries grow steadily and people in the region's disposable income rises, demand for processed foods rises rapidly. The establishment of multiple distribution centers for Food Texture agents in North America is expected in the future due to rising demand.
Key players operating in the Global Food Texture Market include- CP Kelco, Tate and Lyle PLC, Ingredion Inc, DuPont, Kerry Group, Lonza Group Ltd, Naturex, Puratos Group, Cargill Inc., Archer Daniels Midland Co., Ajinomoto Co. Inc. and others.
Segmentation of the Global Food Texture Market:
|Regions & Countries Covered||
|Report Coverage||Market growth drivers, restraints, opportunities, Porter’s five forces analysis, PEST analysis, value chain analysis, regulatory landscape, technology landscape, patent analysis, market attractiveness analysis by segments and North America, company market share analysis, and COVID-19 impact analysis|
Frequently Asked Question
The global Food Texture valued at USD 12,252.9 Million in 2020 and is expected to reach USD 16,326.4 Million in 2028 growing at a CAGR of 4.9%.
The prominent players in the market are CP Kelco, Tate and Lyle PLC, Ingredion Inc, DuPont, Kerry Group, Lonza Group Ltd, Naturex, Puratos Group, Cargill Inc., Archer Daniels Midland Co., Ajinomoto Co. Inc..
The market is project to grow at a CAGR of 4.9% between 2021 and 2028.
The driving factors of the Food Texture include
- Functional Potential Of Texturizing Agents In New Product Lines & Applications
North America was the leading regional segment of the Food Texture in 2020.