Food Texture Market

Global Food Texture Market Size (2024 To 2032)

The size of the global food texture market is expected to be worth USD 13.48 billion in 2024 and grow at a CAGR of 4.90% from 2024 to 2032 to achieve USD 19.76 billion by 2032.

Texturizing agents are synthetic chemicals or refined natural products with amounts added to improve the overall appearance. The ingredients used in the texture of food are gelatin, cellulose derivatives, starch and seaweed extract. Food texture refers to an indicator of food quality that can be detected through the tongue, fingers, palate and teeth. It includes various parameters such as chewy, sticky, cohesive, crunchy, tough, and firm. These properties are measured using texture analysis tests to assess the response of foods to forces such as cutting, chewing, shearing, compressing, and stretching. These tests also help analyze the mechanical and physical properties of raw materials, food structures, and designs for pre-production and post-production quality inspection. In addition to this, various texture additives are used to improve the overall taste and feel of the product. Food texture is a product that provides texture such as smoothness, viscosity, gelling, creaminess, thickness, and emulsion. Food texture is widely applied to chocolate, dairy products, ice cream, jams, bakery products, confectionery, dressings, sauces, soups and beverages. Food texturizing agents are chemical food additives that are used to change the texture or texture of foods by giving them properties such as creaminess, thickness, and viscosity. Consumer awareness and appeal are foreseen to drive demand for food texture agents in the future, as the increase in appearance triggers massive purchases by consumers.

MARKET DRIVERS

As the development of the food processing industry increases, the global market demand for food textures is expected to increase steadily.

Customers in mature markets are improving their preference for ready-to-eat foods, which is driving frozen food processing. Food texture increases shelf life by retaining nutrients and preventing microbial growth. In recent years, a healthy-looking diet has become a must for manufacturers. Prepared foods are becoming an indispensable part of consumers in developed countries. Consumption of prepared foods is also increasing in other parts of the world due to increasing globalization and changes in lifestyles. Therefore, the increased demand for convenience foods is supposed to have a major impact on the growth of the global food texture market. The disposable income of consumers residing in India, Brazil, China and many other countries is accelerating the growth of the food textures business. As consumer demand for "fresh" plant-based processed foods increases, research is being done on how to improve the texture of thermally processed products. The rapid growth of the food and beverage industry is one of the key factors driving the developments of the global food texture market. Food and beverage manufacturers are increasingly using texturizing agents in processed food production to maintain nutrients and prevent microbial growth, improving the shelf life of their products. In addition, growing consumer preferences for precooked and packaged foods are accelerating food texture market growth. Products such as confectionery, breads, sauces, beverages and dressings, and soups are manufactured using texturizing agents to enhance color, attractiveness, and palatability.

Developing custom formulations that deliver the desired combination of quality, including flavor and aroma, is another growth engine. Other factors, including rapid urbanization, increasing consumer spending capacity, and extensive research and development (R&D) activities are expected to further develop the global food texture market. Increasing consumer disposable income and improving economic conditions in developing countries are supporting overall market growth. Increasing consumer demand for low-fat foods, along with lower prices, is supposed to increase demand for antioxidants and fat substitutes in the future. The combination of growing consumer disposable income in developing countries and consumer-driven demand and functional benefits of processed baked goods, dairy and frozen foods, meat and poultry, and prepared foods is a factor driving the food texture market.

MARKET RESTRAINTS

Factors such as an increased risk of heart disease due to 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 due to the consumption of refined grains that found in processed foods and related to food texturing. The addition of additional sugar is making it difficult to increase production. Also, side effects related to food texture are hampering food texture market growth. These drawbacks include high calorie content, loss of energy and higher allergen content. Furthermore, its manufacture may involve procedures that negatively affect the environment, which negatively impacts the food texture market growth.

REPORT COVERAGE

SEGMENTAL ANALYSIS

Global Food Texture Market Analysis By Functionality

Emulsifiers are used in foods where the flavors and oils must be dispersed throughout the food. This type of texturizing agent prevents deterioration and evaporation of volatile oils. Phosphate is used as a texturizing agent to modify the texture of foods that contain protein and starch because it reacts with the protein or starch content of these products to change the water-holding capacity of the components. Stabilizers, such as natural chewing gum, are used to provide the necessary texture to many liquid or semi-liquid foods such as ice cream.

Global Food Texture Market Analysis By Applications

Bakery and pastry items dominate the market segmented by applications due to their high consumption. As the demand for processed foods increases and people's texture improves, the demand for food textures is growing at a healthy rate in other industries such as meat and poultry, dairy and frozen products, ready meals. and drinks.

REGIONAL ANALYSIS

North America is expected to see increased demand for food texture products and is expected to continue to dominate during the outlook period due to improvements in the product processing industry in the countries like the USA as the economies of developing countries grow steadily and the disposable income of people in the region increases, the demand for processed foods is growing rapidly. Asia Pacific food texture market is considered the fastest growing market and is supposed to experience exponential growth rates during the forecast period, with developing countries such as China food texture dominating the largest market share. The Chinese market offers incredible opportunities due to its abundant raw materials and inexpensive labor. Also, the rise in the economy of India and China has resulted in an increase in the wealthy urban population, which has created a larger market. Asia also offers cost advantages in terms of production and processing. High demand, combined with low production costs, is an important factor helping texturizing agent suppliers. Due to the increasing demand, the installation of several distribution centers for food texture agents in Asia Pacific is expected in the future. Europe is estaimted to see significant growth as demand for sweets, jams and jellies increases. Eastern Europe and South America are also expected to drive the food texture market with higher growth rates during the projection period.

KEY PLAYERS IN THE GLOBAL FOOD TEXTURE MARKET

Major Key Players in the Global Food Texture Market are Tate and Lyle PLC, CP Kelco, DuPont, Fiberstar Inc, Penford Corp, Ingredion Inc, EI Dupont De Nemours & Company, Lonza Group Ltd, Kerry Group, Puratos Group, Naturex, Archer Daniels Midland. Co, Cargill Inc, Ajinomoto Co and Others.

DETAILED SEGMENTATION OF THE GLOBAL FOOD TEXTURE MARKET INCLUDED IN THIS REPORT

This research report on the global food texture market has been segmented and sub-segmented based on functionality, applications, and region.

By Functionality

• Phosphates
• Stabilizers
• Emulsifiers
• Dough Conditioners

By Applications

• Bakery Products
• Snacks
• Salty Foods
• Dairy And Frozen Foods
• Beverages
• Meat And Poultry Products

By Region

• North America
• Europe
• The Asia Pacific
• Latin America
• The Middle East and Africa