Europe Food Texture Market Size, Share & Industry Trends Analysis Report By Application, By Product, By Type (Cellulose Derivatives, Gums, Inulin, Gelatins, Starch, Dextrins and Pectins), By Country and Growth Forecast, 2023 - 2030
The Europe Food Texture Market would witness market growth of 5.1% CAGR during the forecast period (2023-2030).
The market has been gradually growing because of the shift in consumer preferences, technological advancements, and the demand for processed and convenience foods. The market offers a variety of product categories, including texturizing chemicals, processing instruments, and products that alter texture. Food items with clean labels and natural ingredients have gained popularity. Customers are more conscious of the ingredients in their food and prefer products without artificial additives and preservatives. Natural texturizing components like pectin, agar, and guar gum have gained popularity in the market since they allow texture adjustment while meeting clean label rules.
Additionally, due to the rise in plant-based diets and the surge in demand for alternative protein sources, more attention is being made to developing plant-based and alternative food products. The texture is required to mimic the textures of their animal-based counterparts, such as meat and dairy products. As a result, food texture solutions that may simulate the appropriate textures in products manufactured from plants and other substitutes are becoming more prevalent.
With sales expanding at a CAGR of 1.6% during 2016–21 and total retail sales of US$21.1 billion, Italy ranked top in the EU’s market for baked goods in 2021. Sales are anticipated to grow more successfully between 2021 and 2026, with a CAGR of 4.4%, reaching US$26.3 billion by that year. The subsequent shift in German consumer behaviour has increased sales of baked goods since more people who work from home now eat breakfast at home, which raises the demand for bread. The number of Germans using supermarkets to buy bread is rising. Bread sales reached a CAGR of 1.0% from 2016 to 2021, reaching US$12.1 billion in 2021, and are expected to increase by 0.8% from 2021 to 2026 to reach US$12.7 billion. In Europe, the market is witnessing growth due to the growing demand for baked goods in the region.
The Germany market dominated the Europe Food Texture Market by Country in 2022 and would continue to be a dominant market till 2030; thereby, achieving a market value of $1,366.3 million by 2030. The UK market is exhibiting a CAGR of 4.2% during (2023 - 2030). Additionally, The France market would experience a CAGR of 5.9% during (2023 - 2030).
Based on Application, the market is segmented into Dairy Products & Ice Creams, Confectionery, Jams, Layers, Fillings, Bakery, Ready Meals, Beverage, Meat Products and Sauces & Others. Based on Product, the market is segmented into Natural and Synthetic. Based on Type, the market is segmented into Cellulose Derivatives, Gums, Inulin, Gelatins, Starch, Dextrins and Pectins & Others. Based on countries, the market is segmented into Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Koninklijke DSM N.V., Archer Daniels Midland Company, Desosen Biochemical (Ordos) Ltd., Ingredion Incorporated, Kerry Group PLC, Jungbunzlauer Suisse AG, CP Kelco, Cargill, Incorporated, DuPont de Nemours, Inc. and Euroduna Food Ingredients Gmbh
Scope of the Study
Market Segments covered in the Report:
By Application
- Dairy Products & Ice Creams
- Confectionery
- Jams
- Layers
- Fillings
- Bakery
- Ready Meals
- Beverage
- Meat Products
- Sauces & Others
- Natural
- Synthetic
- Cellulose Derivatives
- Gums
- Inulin
- Gelatins
- Starch
- Dextrins
- Pectins & Others
- Germany
- UK
- France
- Russia
- Spain
- Italy
- Rest of Europe
- Koninklijke DSM N.V.
- Archer Daniels Midland Company
- Desosen Biochemical (Ordos) Ltd.
- Ingredion Incorporated
- Kerry Group PLC
- Jungbunzlauer Suisse AG
- CP Kelco
- Cargill, Incorporated
- DuPont de Nemours, Inc.
- Euroduna Food Ingredients Gmbh
- Exhaustive coverage
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- Chapter 1. Market Scope & Methodology
- 1.1 Market Definition
- 1.2 Objectives
- 1.3 Market Scope
- 1.4 Segmentation
- 1.4.1 Europe Food Texture Market, by Application
- 1.4.2 Europe Food Texture Market, by Product
- 1.4.3 Europe Food Texture Market, by Type
- 1.4.4 Europe Food Texture Market, by Country
- 1.5 Methodology for the research
- Chapter 2. Market at a Glance
- 2.1 Key Highlights
- Chapter 3. Market Overview
- 3.1 Introduction
- 3.1.1 Overview
- 3.1.1.1 Market Composition and Scenario
- 3.2 Key Factors Impacting the Market
- 3.2.1 Market Drivers
- 3.2.2 Market Restraints
- Chapter 4. Competition Analysis - Global
- 4.1 KBV Cardinal Matrix
- 4.2 Recent Industry Wide Strategic Developments
- 4.2.1 Partnerships, Collaborations and Agreements
- 4.2.2 Product Launches and Product Expansions
- 4.2.3 Acquisition and Mergers
- 4.2.4 Geographical Expansions
- 4.3 Top Winning Strategies
- 4.3.1 Key Leading Strategies: Percentage Distribution (2019-2023)
- 4.4 Porter Five Forces Analysis
- Chapter 5. Europe Food Texture Market by Application
- 5.1 Europe Dairy Products & Ice Creams Market by Country
- 5.2 Europe Confectionery Market by Country
- 5.3 Europe Jams Market by Country
- 5.4 Europe Layers Market by Country
- 5.5 Europe Fillings Market by Country
- 5.6 Europe Bakery Market by Country
- 5.7 Europe Ready Meals Market by Country
- 5.8 Europe Beverage Market by Country
- 5.9 Europe Meat Products Market by Country
- 5.1 Europe Sauces & Others Market by Country
- Chapter 6. Europe Food Texture Market by Product
- 6.1 Europe Natural Market by Country
- 6.2 Europe Synthetic Market by Country
- Chapter 7. Europe Food Texture Market by Type
- 7.1 Europe Cellulose Derivatives Market by Country
- 7.2 Europe Gums Market by Country
- 7.3 Europe Inulin Market by Country
- 7.4 Europe Gelatins Market by Country
- 7.5 Europe Starch Market by Country
- 7.6 Europe Dextrins Market by Country
- 7.7 Europe Pectins & Others Market by Country
- Chapter 8. Europe Food Texture Market by Country
- 8.1 Germany Food Texture Market
- 8.1.1 Germany Food Texture Market by Application
- 8.1.2 Germany Food Texture Market by Product
- 8.1.3 Germany Food Texture Market by Type
- 8.2 UK Food Texture Market
- 8.2.1 UK Food Texture Market by Application
- 8.2.2 UK Food Texture Market by Product
- 8.2.3 UK Food Texture Market by Type
- 8.3 France Food Texture Market
- 8.3.1 France Food Texture Market by Application
- 8.3.2 France Food Texture Market by Product
- 8.3.3 France Food Texture Market by Type
- 8.4 Russia Food Texture Market
- 8.4.1 Russia Food Texture Market by Application
- 8.4.2 Russia Food Texture Market by Product
- 8.4.3 Russia Food Texture Market by Type
- 8.5 Spain Food Texture Market
- 8.5.1 Spain Food Texture Market by Application
- 8.5.2 Spain Food Texture Market by Product
- 8.5.3 Spain Food Texture Market by Type
- 8.6 Italy Food Texture Market
- 8.6.1 Italy Food Texture Market by Application
- 8.6.2 Italy Food Texture Market by Product
- 8.6.3 Italy Food Texture Market by Type
- 8.7 Rest of Europe Food Texture Market
- 8.7.1 Rest of Europe Food Texture Market by Application
- 8.7.2 Rest of Europe Food Texture Market by Product
- 8.7.3 Rest of Europe Food Texture Market by Type
- Chapter 9. Company Profiles
- 9.1 Koninklijke DSM N.V.
- 9.1.1 Company Overview
- 9.1.2 Financial Analysis
- 9.1.3 Segmental and Regional Analysis
- 9.1.4 Research & Development Expense
- 9.1.5 Recent strategies and developments:
- 9.1.5.1 Acquisition and Mergers:
- 9.1.6 SWOT Analysis
- 9.2 Archer Daniels Midland Company
- 9.2.1 Company Overview
- 9.2.2 Financial Analysis
- 9.2.3 Segmental and Regional Analysis
- 9.2.4 Research & Development Expense
- 9.2.5 Recent strategies and developments:
- 9.2.5.1 Partnerships, Collaborations, and Agreements:
- 9.2.5.2 Geographical Expansions:
- 9.2.6 SWOT Analysis
- 9.3 Ingredion Incorporated
- 9.3.1 Company Overview
- 9.3.2 Financial Analysis
- 9.3.3 Regional Analysis
- 9.3.4 Research & Development Expenses
- 9.3.5 Recent strategies and developments:
- 9.3.5.1 Product Launches and Product Expansions:
- 9.3.5.2 Acquisition and Mergers:
- 9.3.6 SWOT Analysis
- 9.4 DuPont de Nemours, Inc.
- 9.4.1 Company Overview
- 9.4.2 Financial Analysis
- 9.4.3 Segmental and Regional Analysis
- 9.4.4 Research & Development Expense
- 9.4.5 Recent strategies and developments:
- 9.4.5.1 Product Launches and Product Expansions:
- 9.4.5.2 Acquisition and Mergers:
- 9.4.6 SWOT Analysis
- 9.5 Kerry Group PLC
- 9.5.1 Company Overview
- 9.5.2 Financial Analysis
- 9.5.3 Segmental and Regional Analysis
- 9.5.4 Research & Development Expenses
- 9.5.5 Recent strategies and developments:
- 9.5.5.1 Partnerships, Collaborations, and Agreements:
- 9.5.5.2 Product Launches and Product Expansions:
- 9.5.6 SWOT Analysis
- 9.6 CP Kelco U.S., Inc. (J.M. HUBER)
- 9.6.1 Company Overview
- 9.6.2 Recent strategies and developments:
- 9.6.2.1 Partnerships, Collaborations, and Agreements:
- 9.6.2.2 Product Launches and Product Expansions:
- 9.6.3 SWOT Analysis
- 9.7 Cargill, Incorporated
- 9.7.1 Company Overview
- 9.7.2 Recent strategies and developments:
- 9.7.2.1 Partnerships, Collaborations, and Agreements:
- 9.7.2.2 Geographical Expansions:
- 9.7.3 SWOT Analysis
- 9.8 Jungbunzlauer Suisse AG
- 9.8.1 Company Overview
- 9.8.2 SWOT Analysis
- 9.9 Deosen Biochemical (Ordos) Ltd.
- 9.9.1 Company Overview
- 9.10. Euroduna Food Ingredients Gmbh.
- 9.10.1 Company Overview
- 9.10.2 SWOT Analysis
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