The Latin America, Middle East and Africa Food Texture Market should witness market growth of 8.0% CAGR during the forecast period (2023-2030).
The growth of the food and beverage industry is one of the main factors propelling market expansion. To preserve nutrients and inhibit microbial growth, food and beverage makers increasingly use texturizing chemicals to manufacture processed foods, increasing longevity. The market is expanding due to increased consumer demand for packaged foods and convenience items.
Texturizing chemicals are utilized in the manufacturing process to enhance the color, attractiveness, and flavor of items, including bread, confections, soups, sauces, beverages, and dressing. Creating custom formulas that provide food products with a combination of desirable qualities, such as flavor and aroma, is another factor that stimulates growth. The market is anticipated to grow even more as a result of additional factors like rapid urbanization, expanding consumer buying power, and intense research and development (R&D) efforts.
Emulsifying is projected to be fuelled by a rise in the consumption of processed foods as a result of increased food emulsifier end-user applications. This has led to an increasing consumer appetite for convenience foods with different food textures, which is anticipated to increase demand for processing ingredients such as emulsifiers in the food and beverage sector, and due to these factors, the market will expand.
The UAE’s food & beverage businesses are robust, and its consumers are getting more selective. Some food and beverage firms have been compelled to make challenging decisions, but these decisions have proven to be vitally essential. Due to these factors, the demand for processed food & beverages from the hospitality industry in the LAMEA region is expanding. As a result of these factors, the regional need for new and better ingredients to be used in the food sector for food processing, delivery, and other operations is expanding. This would result in regional market’s growth during the projection period.
The Brazil market dominated the LAMEA Food Texture Market by Country in 2022 and would continue to be a dominant market till 2030; thereby, achieving a market value of $378.1 million by 2030. The Argentina market is showcasing a CAGR of 8.6% during (2023-2030). Additionally, The UAE market would register a CAGR of 7.7% 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 Brazil, Argentina, UAE, Saudi Arabia, South Africa, Nigeria, and Rest of LAMEA.
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
The growth of the food and beverage industry is one of the main factors propelling market expansion. To preserve nutrients and inhibit microbial growth, food and beverage makers increasingly use texturizing chemicals to manufacture processed foods, increasing longevity. The market is expanding due to increased consumer demand for packaged foods and convenience items.
Texturizing chemicals are utilized in the manufacturing process to enhance the color, attractiveness, and flavor of items, including bread, confections, soups, sauces, beverages, and dressing. Creating custom formulas that provide food products with a combination of desirable qualities, such as flavor and aroma, is another factor that stimulates growth. The market is anticipated to grow even more as a result of additional factors like rapid urbanization, expanding consumer buying power, and intense research and development (R&D) efforts.
Emulsifying is projected to be fuelled by a rise in the consumption of processed foods as a result of increased food emulsifier end-user applications. This has led to an increasing consumer appetite for convenience foods with different food textures, which is anticipated to increase demand for processing ingredients such as emulsifiers in the food and beverage sector, and due to these factors, the market will expand.
The UAE’s food & beverage businesses are robust, and its consumers are getting more selective. Some food and beverage firms have been compelled to make challenging decisions, but these decisions have proven to be vitally essential. Due to these factors, the demand for processed food & beverages from the hospitality industry in the LAMEA region is expanding. As a result of these factors, the regional need for new and better ingredients to be used in the food sector for food processing, delivery, and other operations is expanding. This would result in regional market’s growth during the projection period.
The Brazil market dominated the LAMEA Food Texture Market by Country in 2022 and would continue to be a dominant market till 2030; thereby, achieving a market value of $378.1 million by 2030. The Argentina market is showcasing a CAGR of 8.6% during (2023-2030). Additionally, The UAE market would register a CAGR of 7.7% 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 Brazil, Argentina, UAE, Saudi Arabia, South Africa, Nigeria, and Rest of LAMEA.
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
By Application
- Dairy Products & Ice Creams
- Confectionery
- Jams
- Layers
- Fillings
- Bakery
- Ready Meals
- Beverage
- Meat Products
- Sauces & Others
By Product
- Natural
- Synthetic
By Type
- Cellulose Derivatives
- Gums
- Inulin
- Gelatins
- Starch
- Dextrins
- Pectins & Others
By Country
- Brazil
- Argentina
- UAE
- Saudi Arabia
- South Africa
- Nigeria
- Rest of LAMEA
Key Market Players
List of Companies Profiled in the Report:
- 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
Unique Offerings
- Exhaustive coverage
- The highest number of Market tables and figures
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- Assured post sales research support with 10% customization free
Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market at a Glance
Chapter 3. Market Overview
Chapter 4. Competition Analysis - Global
Chapter 5. LAMEA Food Texture Market by Application
Chapter 6. LAMEA Food Texture Market by Product
Chapter 7. LAMEA Food Texture Market by Type
Chapter 8. LAMEA Food Texture Market by Country
Chapter 9. Company Profiles
Companies Mentioned
- 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
Methodology
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