Food Texture Market Size - By Product Type (Organic, Hydrocolloids, Emulsifiers, Starches, Proteins), By Application (Bakery & Confectionery, Dairy & Frozen Desserts, Beverages, Snacks & Convenience Foods, Meat, Poultry & Seafood), By Source & Forecast, 2

Food Texture Market Size - By Product Type (Organic, Hydrocolloids, Emulsifiers, Starches, Proteins), By Application (Bakery & Confectionery, Dairy & Frozen Desserts, Beverages, Snacks & Convenience Foods, Meat, Poultry & Seafood), By Source & Forecast, 2024 – 2032

Food Texture Market size is projected to expand at over 5.5% CAGR from 2024 to 2032, driven by increasing consumer demand for enhanced sensory experiences and premium food products. Lately, consumers are seeking foods with pleasing textures that enhance taste and mouthfeel, leading manufacturers to invest in texture-modifying ingredients and technologies to meet these demands.

The changing dietary preferences and lifestyle trends, such as the rise in veganism and functional foods is also influencing the demand for specific texture profiles in food products. Moreover, consumers are also seeking plant-based alternatives with textures like traditional animal-based products leading to the development of plant-based meat substitutes with realistic textures. The demand for clean-label products free from artificial additives and preservatives has led to the exploration of natural texture-enhancing ingredients, further driving the market growth. For instance, in April 2024, Wamame Foods launched a new protein alternative, Outlier Protein, derived using seven ingredients and its protein content claimed to be 64% higher than cooked ground beef.

The food texture industry is divided into type, application, sales channel and region.

Based on product, the market share from the emulsifiers segment is slated to witness 5.4% growth rate during 2024-2032. This can be favored by their rising use to influence the texture, stability, and shelf life of food products by facilitating the uniform dispersion of immiscible ingredients, such as oil and water. With consumers increasingly seeking foods with appealing textures and longer shelf lives, manufacturers are turning to emulsifiers to meet these demands effectively. The rising demand for convenience foods and processed products is also necessitating the use of emulsifiers to maintain desired textures and prevent ingredient separation during processing and storage.

Food texture market from the bakery & confectionery application segment will grow at 6% CAGR through 2032. Consumers worldwide have a strong affinity for indulgent and sensory-rich bakery and confectionery products, driving manufacturers to focus on texture enhancement to meet these preferences. For fluffiness of cakes, the crispiness of a cookie, and the smoothness of chocolate, texture helps in creating enjoyable eating experiences. By incorporating ingredients like emulsifiers, thickeners, and stabilizers, manufacturers are achieving desired textures while maintaining product consistency and quality.

Europe food texture industry is projected to generate lucrative opportunities at 6.1% CAGR during 2024-2032, attributed to the rich culinary heritage and diverse gastronomic traditions. European consumers value sensory experiences and are increasingly seeking foods that offer a delightful mouthfeel and eating satisfaction. Increasing stringent regulations and standards regarding food safety and quality have prompted manufacturers in Europe to prioritize texture optimization as part of their product development process, further stimulating the market growth.