Food Texture Market by Type (Cellulose Derivatives, Gums, Pectin, Gelatin, Starch, Inulin, Dextrin), Source, Form (Dry, Liquid), Application (Bakery & Confectionery Products, Dairy & Frozen Foods), Functionality and Region - Global Forecast to 2028

Food Texture Market by Type (Cellulose Derivatives, Gums, Pectin, Gelatin, Starch, Inulin, Dextrin), Source, Form (Dry, Liquid), Application (Bakery & Confectionery Products, Dairy & Frozen Foods), Functionality and Region - Global Forecast to 2028

According to MarketsandMarkets, the food texture market is projected to reach USD 18.8 billion by 2028 from USD 14.3 billion by 2023, at a CAGR of 5.6% during the forecast period in terms of value. The food texture market comprises both dry and liquid forms; the dry form holds a larger market share and is also projected to be the fastest-growing segment. On the other side, the liquid form is also projected to grow at a significant rate due to its ability to elevate the texture and consistency of liquid delights.

The demand for dry form food texturizers is driven mainly due to factors such as cost-effectiveness, longer shelf lives, moisture absorption, and better texturizing properties. The major constraints and challenges in the market are the non-standardized international quality regulations for food texturizers, limited raw material availability, and cultural restrictions on gelatin which, in turn, hinder the growth of the food texture market.

""By application, meat & poultry products is estimated to hold a significant market share during the forecast period.""

The category of meat and poultry encompasses various items like sausages, canned meat products, meat patties, chicken tenders, and nuggets, along with meat substitutes. The consumption of processed meats is on the rise in developing regions like Asia Pacific and RoW due to the influence of Western eating habits. To cater to this demand, food texturizing agents are being used in meat and poultry products. For instance, xanthan gum is used to create heat-stable gels that offer smoother texture and thaw resistance to meat products, preventing moisture loss during cooking.

With the increasing trend of veganism, the demand for meat alternatives is also rising. Hence, food texturizers are being used to give these substitutes a meat-like texture that appeals to consumers. Owing to these factors the meat & poultry products segment is estimated to have a significant share and is projected to grow at a significant growth rate.

""By form, the dry form is expected to dominate the market for food texture.""

Food texturizers in dry form are additives that come in the form of powders or granules. They are widely used to modify the texture and consistency of dry or semi-dry food products. These ingredients are versatile and play a significant role in the culinary world, contributing to the sensory attributes of various foods. For example, cornstarch is a common dry form texturizer used in baking mixes to improve the crumb structure and moisture retention of cakes, muffins, and biscuits. It works by absorbing and locking in moisture, resulting in baked goods that are softer and more tender.

Therefore, Factors such as enhancement of food texture while preventing unwanted moisture absorption drive the market for food texturizers in dry form.

“South America will significantly contribute towards market growth during the forecast period.”

The per capita income in South America has been increasing over the past few years with rapid urbanization, due to which the market for food texture for food processing in this region is also growing. This is due to the production of various types of food textures in this region. The market is driven by the wide applications of food texture in the food industry. It is also attributed to the increasing demand for natural and clean-label ingredients. The changing consumer demographics, in terms of changing lifestyles and the increasing working population, are resulting in high demand for convenience and processed foods across the region, which, in turn, will boost sales.

In South American countries, gelatin, pectin, and carrageenan are the widely grown food texture. The production of gelatin in countries like Brazil and Argentina is high due to well-established players in the collagen market. As a result, Brazil in North America it is a major exporter of raw materials to Europe, Asia, and North America for manufacturing texturizers such as gelatin. These factors together are driving the market for food texture in the significantly growing region.

Break-up of Primaries:

By Company Type: Tier1-40%, Tier 2-32%, Tier 3- 28%

By Designation: C-level-45%, D-level – 33%, and Others- 22%

By Region: North America - 15%, Europe - 20%, Asia Pacific – 40%, South America-12%,

RoW – 13%,

Others include sales managers, territory managers, and product managers.

Leading players profiled in this report:

Ajinomoto Co. Inc. (Japan)

ADM (US)

Ashland (US)

IFF (US)

Cargill (US)

Avebe (Netherlands)

CP kelco (US)

kerry group (Ireland)

DSM (Netherlands)

Ingredion (US)

Estelle Chemicals Pvt. Ltd. (India)

Fiberstar Inc. (US)

Tate & Lyle (UK)

Riken Vitamin Co Ltd. (Japan)

Nexira (France)

Palsgaard (Denmark)

Puratos (Belgium)

Naturex (Colombia)

Roquette Frères (France)

Bhansali International (India)

B & V SRL (Italy)

Altrafine Gums (India)

Agarmex (Mexico)

Agar del Pacifico S.A. (Chile)

The study includes an in-depth competitive analysis of these key players in the food texture market with their company profiles, recent developments, and key market strategies.

Research Coverage:

The report segments the food texture market on the basis of Type, Source, Form, Application, Functionality, and Region. In terms of insights, this report has focused on various levels of analyses—the competitive landscape, end-use analysis, and company profiles, which together comprise and discuss views on the emerging & high-growth segments of the global food texture market, high-growth regions, countries, government initiatives, drivers, restraints, opportunities, and challenges.

Reasons to buy this report:

The report will help the market leaders/new entrants in this market with information on the closest approximations of the revenue numbers for the overall food texture market and the subsegments. This report will help stakeholders understand the competitive landscape and gain more insights to position their businesses better and plan suitable go-to-market strategies. The report also helps stakeholders understand the pulse of the market and provides them with information on key market drivers, restraints, challenges, and opportunities.

The report provides insights on the following pointers:

Analysis of key drivers (rise in the demand for convenience and ready-to-eat food products), restraints (limited raw material availability and price fluctuations), opportunity (Consumer shift towards artisanal and aesthetically pleasing cuisines), and challenges (Lack of regulatory harmonization) influencing the growth of the food texture market.

Product Development/Innovation: Detailed insights on upcoming technologies, research & development activities, and new product & service launches in the food texture market.

Market Development: Comprehensive information about lucrative markets – the report analyses the food texture market across varied regions.

Market Diversification: Exhaustive information about new products & services, untapped geographies, recent developments, and investments in the food texture market.

Competitive Assessment: In-depth assessment of market shares, growth strategies and service offerings of leading players ADM (US), International Flavors & Fragrances Inc. (US), Tate & Lyle (UK), Kerry Group plc (Ireland), and Ingredion (US) among others in the food texture market strategies. The report also helps stakeholders understand the food texture market and provides them with information on key market drivers, restraints, challenges, and opportunities.