Food Texture Market
Food Texture Market - Global Industry Assessment & Forecast
#
Pages:
141
Base Year:
2022
May - 2022
Format:
Report Code:
VMR-1539
Segments Covered
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
Snapshot
 Base Year:
|
2022 |
| Forecast
Years:
|
2023 - 2030 |
 Historical
Years:
|
2017 - 2021 |
 Revenue
2022: |
USD 12827.84 Million |
 Revenue 2030:
|
USD 18523.68 Million |
 Revenue CAGR
(2023 - 2030): |
4.70% |
Fastest Growing Region (2023 -
2030)
|
Asia Pacific |
Largest Region (2022):
|
North America |
Customization Offered
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
- Others Request
Customization Speak To
Analyst
Food Texture Market Segment Analysis
- Food Texture Type Outlook (Revenue, USD Million, 2018 - 2030)
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Food Texture Source Outlook (Revenue, USD Million, 2018 - 2030)
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Food Texture Functionality Outlook (Revenue, USD Million, 2018 - 2030)
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Food Texture Application Outlook (Revenue, USD Million, 2018 - 2030)
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
-
Regional Outlook (Revenue, USD Billion/Million, 2018 - 2030)
- North America
-
North America Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
-
North America Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
-
North America Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
-
North America Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- U.S.
- U.S. Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- U.S. Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- U.S. Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- U.S. Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- U.S. Food Texture Market, by Type
- Canada
- Canada Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Canada Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Canada Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Canada Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Canada Food Texture Market, by Type
-
Mexico
- Mexico Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Mexico Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Mexico Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Mexico Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Mexico Food Texture Market, by Type
-
North America Food Texture Market, by Type
- Europe
-
Europe Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
-
Europe Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
-
Europe Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
-
Europe Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- U. K.
- U.K. Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- U.K. Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- U.K. Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- U.K. Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- U.K. Food Texture Market, by Type
- France
- France Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- France Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- France Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- France Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- France Food Texture Market, by Type
-
Germany
- Germany Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Germany Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Germany Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Germany Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Germany Food Texture Market, by Type
-
Italy
- Italy Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Italy Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Italy Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Italy Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Italy Food Texture Market, by Type
-
Spain
- Spain Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Spain Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Spain Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Spain Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Spain Food Texture Market, by Type
-
Rest of Europe
- Rest of Europe Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Rest of Europe Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Rest of Europe Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Rest of Europe Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Rest of Europe Food Texture Market, by Type
-
Europe Food Texture Market, by Type
- Asia Pacific
-
Asia Pacific Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
-
Asia Pacific Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
-
Asia Pacific Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
-
Asia Pacific Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- China
- China Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- China Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- China Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- China Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- China Food Texture Market, by Type
- Japan
- Japan Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Japan Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Japan Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Japan Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Japan Food Texture Market, by Type
-
Germany
- Germany Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Germany Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Germany Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Germany Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Germany Food Texture Market, by Type
-
India
- India Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- India Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- India Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- India Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- India Food Texture Market, by Type
-
South Korea
- South Korea Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- South Korea Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- South Korea Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- South Korea Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- South Korea Food Texture Market, by Type
-
South East Asia
- South East Asia Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- South East Asia Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- South East Asia Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- South East Asia Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- South East Asia Food Texture Market, by Type
-
Rest of Asia Pacific
- Rest of Asia Pacific Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Rest of Asia Pacific Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Rest of Asia Pacific Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Rest of Asia Pacific Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Rest of Asia Pacific Food Texture Market, by Type
-
Asia Pacific Food Texture Market, by Type
- Latin America
-
Latin America Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
-
Latin America Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
-
Latin America Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
-
Latin America Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Brazil
- Brazil Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Brazil Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Brazil Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Brazil Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Brazil Food Texture Market, by Type
- Argentina
- Argentina Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Argentina Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Argentina Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Argentina Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Argentina Food Texture Market, by Type
-
Rest of Latin America
- Rest of Latin America Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Rest of Latin America Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Rest of Latin America Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Rest of Latin America Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Rest of Latin America Food Texture Market, by Type
-
Latin America Food Texture Market, by Type
- Middle East & Africa
-
Middle East & Africa Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
-
Middle East & Africa Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
-
Middle East & Africa Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
-
Middle East & Africa Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- GCC Countries
- GCC Countries Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- GCC Countries Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- GCC Countries Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- GCC Countries Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- GCC Countries Food Texture Market, by Type
- South Africa
- South Africa Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- South Africa Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- South Africa Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- South Africa Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- South Africa Food Texture Market, by Type
-
Rest of Middle East & Africa
- Rest of Middle East & Africa Food Texture Market, by Type
- Hydrocolloids
- Emulsifiers
- Specialty Starch
- Others
- Rest of Middle East & Africa Food Texture Market, by Source
- Plant-Based
- Animal-Based
- Synthetic
- Others
- Rest of Middle East & Africa Food Texture Market, by Functionality
- Thickening
- Gelling
- Emulsifying
- Stabilizing
- Others
- Rest of Middle East & Africa Food Texture Market, by Application
- Dairy
- Bakery
- Confectionery
- Poultry & Meat
- Ready to Cook & Eat
- Sauces
- Soups & Dressings
- Other Convenience Food
- Rest of Middle East & Africa Food Texture Market, by Type
-
Middle East & Africa Food Texture Market, by Type
- North America
Vantage Market
Research | 08-May-2022
FAQ
Frequently Asked Question
What is the global demand for Food Texture in terms of revenue?
-
The global Food Texture valued at USD 12827.84 Million in 2022 and is expected to reach USD 18523.68 Million in 2030 growing at a CAGR of 4.70%.
Which are the prominent players in the market?
-
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..
At what CAGR is the market projected to grow within the forecast period?
-
The market is project to grow at a CAGR of 4.70% between 2023 and 2030.
What are the driving factors fueling the growth of the market.
-
The driving factors of the Food Texture include
- Functional Potential Of Texturizing Agents In New Product Lines & Applications
Which region accounted for the largest share in the market?
-
North America was the leading regional segment of the Food Texture in 2022.
