Food Texture Market to Reach Valuation of USD 16,326.4 Million by 2028 - The global rise in health consciousness is propelling the Food Texture business forward

Vantage Market Research

May 08, 2022

From the period 2022 to 2028, the Global Food Texture Market is expected to reach USD 16,326.4 Million in terms of revenue, growing at a Compound Annual Growth Rate (CAGR) of 4.9%.

The global surge in health consciousness is fuelling the expansion of the Food Texture Market. One of the primary factors driving the growth of the Food Texture industry is the global increase in health consciousness. The growing demand for convenience or ready-to-eat foods over fresh foods, as well as the functional potential of texturizing agents in new product lines and applications, drive market expansion. The rise in consumer demand for low-fat products, combined with low pricing and high demand due to the widespread use of packaged goods and cola beverages, has a further impact on the market. Additionally, growth in demand for functional foods, an increase in disposable income, a change in consumer lifestyle, and an increase in health and wellness consciousness all have a beneficial impact on the Food Texture industry. Moreover, developments in ingredients provide profitable chances to market participants during the forecast period. Price volatility and consumer perception of e-numbers, on the other hand, are projected to stymie industry expansion. Concerns about resource scarcity are expected to pose a challenge to the Food Texture Market during the forecast period.

Key Highlights from the Report

  • On the basis of Type, the market is segmented into Hydrocolloids, Emulsifiers, Specialty Starch, and Others. In the forecast period, the Emulsifiers segment dominated the market. Emulsifiers are compounds that are used to combine two components in order to produce a stable and homogeneous result. It is widely utilized in the manufacture of baked goods, chocolates, and margarine. Emulsifying agents provide the necessary stability and flavor. Back in the nineteenth century, egg yolk was maybe the first emulsifier employed in foods. Emulsifiers are additives that are added to bread, salad dressings, sauces, puddings, margarine, and ice cream to make them smoother and less prone to melting.

  • 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.

  • Asia Pacific is the fastest regional segment in terms of growth. During the relevant period, Asia-Pacific is expected to increase at the fastest rate. Food and beverage items containing texturizing agents are becoming increasingly popular in the APAC area, owing to the region's expanding food processing industry. Texturants, while primarily used as texturing agents, give numerous benefits in food processing and improve food appeal and palatability. In addition, the rising demand for processed foods in the bakery, confectionery, convenience foods, and dairy industries will propel the worldwide Food Texture Market.

Some of the key players in the 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.

Market Dynamics:

Increased Demand for Convenience Foods

The global market demand for food textures is predicted to rise gradually as the food processing sector develops. Customers in mature markets are increasingly preferring ready-to-eat foods, which is propelling frozen food processing. Food Texture extends the shelf life of food by conserving nutrients and limiting microbial development. A healthy-looking diet has become a prerequisite for manufacturers in recent years. Prepared foods are becoming an essential part of the diet of people in developed countries. Consumption of prepared foods is expanding in various regions of the world as a result of increased globalization and lifestyle changes. As a result, the growing demand for convenience meals is expected to have a significant impact on the Global Food Texture Market's growth.

Effect on Health

Factors such as an increased risk of heart disease from the addition of sodium and trans fats to processed foods, the loss of valuable nutrients that cannot be added through concentration and fortification, an increased risk of high cholesterol from the consumption of refined grains found in processed foods, and food texturing. Increased production is being hampered by the addition of more sugar. Furthermore, adverse effects associated with Food Texture are impeding the expansion of the Food Texture Market. These disadvantages include a high-calorie level, energy loss, and greater allergen content. Furthermore, its production may require processes that have a detrimental influence on the environment, which has a negative impact on the growth of the Food Texture industry.

North America dominates the Food Texture Market because of the region's increasing product processing industry. Demand for ingredients that provide textures to food has increased as a result of greater innovation in culinary solutions. During the projected period, there is likely to be an increase in demand for textural food components containing hydrocolloids. Food ingredient businesses are transitioning from sensory to functional ingredients, with significant growth margins driven by innovation and technology.