According to the latest report by IMARC Group, titled “Food Texture Materials Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2023-2028,” the global food texture materials market size reached US$ 24.5 Billion in 2022. Food texture materials refer to a range of substances used in the food industry to enhance or modify the texture of food products. Texture plays a crucial role in the overall sensory experience of consuming food, influencing factors, such as mouthfeel, consistency, and appeal. Food texture materials can be natural or synthetic ingredients that provide specific textural attributes, including smoothness, creaminess, crispness, viscosity, or elasticity. These materials are utilized to improve product stability, create desired mouthfeel, control moisture retention, and enhance the visual appeal of various food and beverage items. These materials can include thickeners, fat replacers, texturizers, and anti-caking agents. Food texture materials are carefully selected and used to achieve specific texture profiles, improve stability, and enhance the sensory appeal of food products.
Global Food Texture Materials Market Trends:
The rising demand for novel and enjoyable food experiences is driving the market for food texture materials. Moreover, several food manufacturers are incorporating texture-enhancing ingredients to create unique textures that cater to consumer preferences, offering a diverse range of options, such as creamy, crunchy, chewy, or silky textures, thus providing a boost to the market. Along with this, the growing interest in healthier food options and clean-label products is further supporting the use of texture materials in the food industry as consumers are becoming conscious about the ingredients used in their food and are opting for products with recognizable and natural ingredients, thereby influencing the demand. Furthermore, the augmenting preference for convenience foods and the widespread demand for improved product stability are fuelling the adoption of texture materials as convenience foods, including ready-to-eat meals, snacks, and beverages, since they require specific textures to ensure a pleasant eating experience and maintain product quality over time. Apart from this, considerable rise in food innovation and the development of new culinary experiences is providing a boost to the market. Looking forward, the market value is projected to reach US$ 32.3 Billion by 2028, expanding at a CAGR of 4.8% during 2023-2028.
- Based on the functionality, the market has been segmented into thickening, gelling, emulsifying, stabilizing, and others.
- On the basis of the application, the market has been divided into bakery, dairy, meat and poultry, beverages, snacks, and others.
- Region-wise, the market has been segmented into North America (the United States and Canada), Asia Pacific (China, Japan, India, South Korea, Australia, Indonesia, and others), Europe (Germany, France, the United Kingdom, Italy, Spain, Russia, and others), Latin America (Brazil, Mexico, and others), and the Middle East and Africa.
- The competitive landscape of the market has also been examined with some of the key players being Ajinomoto, Archer Daniels Midland Co., Ashland Inc., Avebe, Cargill Inc., CP Kelco, E.I. Dupont DE Nemours & Company, Estelle Chemicals, Fiberstar Inc., FMC Corporation and Fuerst Day Lawson.
|Base Year of the Analysis
||Functionality, Application, Region
|| Asia Pacific, Europe, North America, Latin America, Middle East and Africa
||United States, Canada, Germany, France, United Kingdom, Italy, Spain, Russia, China, Japan, India, South Korea, Australia, Indonesia, Brazil, Mexico
||Ajinomoto, Archer Daniels Midland Co., Ashland Inc., Avebe, Cargill Inc., CP Kelco, E.I. Dupont DE Nemours & Company, Estelle Chemicals, Fiberstar Inc., FMC Corporation and Fuerst Day Lawson
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