Food Texture

Global Food Texture Market to Reach US$18.2 Billion by 2030

The global market for Food Texture estimated at US$14.5 Billion in the year 2024, is expected to reach US$18.2 Billion by 2030, growing at a CAGR of 3.8% over the analysis period 2024-2030. Cellulose Derivatives, one of the segments analyzed in the report, is expected to record a 5.1% CAGR and reach US$5.1 Billion by the end of the analysis period. Growth in the Gums segment is estimated at 3.2% CAGR over the analysis period.

The U.S. Market is Estimated at US$3.9 Billion While China is Forecast to Grow at 7.4% CAGR

The Food Texture market in the U.S. is estimated at US$3.9 Billion in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$3.9 Billion by the year 2030 trailing a CAGR of 7.4% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 1.2% and 2.9% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 2.0% CAGR.

Global Food Texture Market - Key Trends and Drivers Summarized

Food texture plays a crucial role in the overall sensory experience of eating, influencing not just the taste and flavor of food but also its appeal and satisfaction. Texture refers to the physical characteristics of food that are sensed by touch, either directly by the fingers or more commonly by the mouth, including factors such as hardness, cohesiveness, viscosity, and elasticity. These properties can significantly affect consumer preferences and perceptions of quality. For instance, the crunchiness of a fresh apple, the creaminess of a well-made custard, and the chewiness of a perfectly cooked steak are all examples of desirable textures that enhance the eating experience. The food industry invests heavily in understanding and manipulating food textures to create products that meet consumer expectations and deliver consistent quality.

The science of food texture encompasses a range of disciplines, including food chemistry, physics, and engineering. Researchers and food technologists use various methods to measure and analyze texture, such as rheology, which studies the flow and deformation of food materials, and texture profile analysis (TPA), which quantifies textural attributes like hardness, cohesiveness, and springiness. Advances in technology have led to the development of sophisticated equipment that can simulate the human chewing process to better understand how different textures are perceived. Additionally, ingredients like hydrocolloids, starches, and emulsifiers are often used to modify and enhance the texture of food products. Innovations such as 3D food printing and molecular gastronomy also showcase how texture can be creatively manipulated to create novel culinary experiences. Understanding these scientific principles allows manufacturers to design foods with specific textural qualities that appeal to targeted consumer groups.

The growth in the food texture market is driven by several factors. Technological advancements in food processing and ingredient development have enabled manufacturers to create a wide variety of textures that cater to diverse consumer preferences. The increasing demand for convenience foods, which require precise textural properties to ensure they are palatable after storage and reheating, has significantly boosted the market. Additionally, the rise of health-conscious consumers has led to the development of texture-enhancing ingredients that can improve the mouthfeel of low-fat, low-sugar, and high-protein foods without compromising on sensory qualities. The growing popularity of plant-based and alternative protein products has further propelled the market, as these products often need textural adjustments to mimic the mouthfeel of traditional meat and dairy items. Moreover, consumer trends towards experiential eating and the desire for novel and unique textures have encouraged food companies to innovate continuously. Collectively, these technological, consumer, and market trends underscore the dynamic growth and evolving importance of food texture in the global food industry.

SCOPE OF STUDY:

The report analyzes the Food Texture market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Type (Cellulose Derivatives, Gums, Starch, Gelatins, Dextrins, Inulin, Other Types); Texture (Natural Texture, Synthetic Texture); Form (Dry Form, Liquid Form); Application (Bakery & Confectionery Application, Dairy Products & Ice-Creams Application, Meat & Poultry Application, Beverages Application, Other Applications)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 36 Featured) -

• Ajinomoto Co., Inc.
• Archer Daniels Midland Company
• Ashland, Inc.
• Cargill, Inc.
• CP Kelco ApS
• Estelle Chemicals Pvt., Ltd.
• Euroduna Food Ingredients GmbH
• Fiberstar, Inc.
• Ingredion, Inc.
• International Flavors & Fragrances, Inc.
• Jungbunzlauer Suisse AG
• Kerry Group Plc
• Koninklijke DSM N.V.
• Levapan SA
• Tate & Lyle PLC

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