The global food texture market was valued at $13.8 billion in 2022, and is projected to reach $23.9 billion by 2032, growing at a CAGR of 5.7% from 2023 to 2032. The food texture market refers to the segment of the food industry that focuses on the texture of food products. Texture plays a crucial role in how we perceive and enjoy food, and it encompasses various sensory aspects such as the feel, consistency, and mouthfeel of a product. Food texture refers to the physical properties and sensations experienced when consuming food. It encompasses the way a food feels in the mouth, its consistency, and the sensations it produces during chewing and swallowing. Texture plays a crucial role in the overall sensory perception and enjoyment of food.
Product differentiation is essential for companies to be at the head of the market in a complex food sector characterized by high competition. For food manufacturers, the possibility of developing unique products offering a distinct eating experience is provided by texture modification. Companies can distinguish themselves from their competitors by adding special textures to products, and in doing so attract consumers who look for a different kind of food. Consequently, manufacturers' requirements for texturizing ingredients and technology enables them to create desired textures consistently and effectively are increasing. Furthermore, innovation is always needed in the food texture market to respond to changes in consumer trends such as plant substitutes and protein products. Developing texturization solutions that can mimic the texture of meat and dairy products in plant-based alternatives is a priority area for many companies, leading them to invest in R&D activities in the texture market.
As consumers seek a personalized solution adapted to their individual needs and preferences, personalized nutrition has become more popular. Texture plays an important role in personalized nutrition owing to the fact that it has a strong influence on the acceptability and enjoyment of foods for individuals with specific nutritional needs or conditions. Patients suffering with dysphagia, who face difficulty in swallowing, and cannot chew may need to change the texture of the product that is easy for them to swallow or soften its consistency. Similarly, modifying the texture of foods to increase performance or comply with diet guidelines may be part of a customized nutrition plan for athletes or individuals who have special food goals. This opens the possibility of developing specific texturization solutions that meet these special needs within the food texture market. Companies can take advantage of the personalized trends in nutrition, offering a wide range of textures that allow them to meet each individual food requirement and taste preference through tailored solutions that will improve the entire consumer experience.
The food texture market is segmented on the basis of type, application, product, and region. On the basis of type, the market is classified into cellulose derivatives, gums, pectins, gelatins, starch, inulin, dextrins, and others. On the basis of application, the market is categorized into dairy products & ice creams, confectionery, jams, layers, fillings, bakery, meat products, ready meals, sauces, beverage, and others. By product, the market is bifurcated into natural and synthetic. Region-wise the market is analyzed across North America (the U.S., Canada, and Mexico), Europe (the UK, Germany, France, the Netherlands, Spain, Belgium, Russia, Poland, and rest of Europe), Asia-Pacific (China, Japan, India, South Korea, Australia, Indonesia, Thailand, Malaysia, and rest of Asia-Pacific), LAMEA (Brazil, South Africa, Saudi Arabia, and rest of LAMEA).
The major players operating in the market focus on key market strategies, such as mergers, product launches, acquisitions, collaborations, and partnerships. They have also been focusing on strengthening their market reach to maintain their goodwill in the ever-competitive market. Some of the key players in the food texture market include Cargill Incorporated, DuPont de Nemours, Inc.., Ingredion Inc., Koninklijke DSM N.V., CP Kelco, Kerry Group PLC, Jungbunzlauer Holding AG Deosen Biochemical (Ordos) Ltd., Euroduna Food Ingredients GmbH, and Archer Daniels Midland Company.
Product differentiation is essential for companies to be at the head of the market in a complex food sector characterized by high competition. For food manufacturers, the possibility of developing unique products offering a distinct eating experience is provided by texture modification. Companies can distinguish themselves from their competitors by adding special textures to products, and in doing so attract consumers who look for a different kind of food. Consequently, manufacturers' requirements for texturizing ingredients and technology enables them to create desired textures consistently and effectively are increasing. Furthermore, innovation is always needed in the food texture market to respond to changes in consumer trends such as plant substitutes and protein products. Developing texturization solutions that can mimic the texture of meat and dairy products in plant-based alternatives is a priority area for many companies, leading them to invest in R&D activities in the texture market.
As consumers seek a personalized solution adapted to their individual needs and preferences, personalized nutrition has become more popular. Texture plays an important role in personalized nutrition owing to the fact that it has a strong influence on the acceptability and enjoyment of foods for individuals with specific nutritional needs or conditions. Patients suffering with dysphagia, who face difficulty in swallowing, and cannot chew may need to change the texture of the product that is easy for them to swallow or soften its consistency. Similarly, modifying the texture of foods to increase performance or comply with diet guidelines may be part of a customized nutrition plan for athletes or individuals who have special food goals. This opens the possibility of developing specific texturization solutions that meet these special needs within the food texture market. Companies can take advantage of the personalized trends in nutrition, offering a wide range of textures that allow them to meet each individual food requirement and taste preference through tailored solutions that will improve the entire consumer experience.
The food texture market is segmented on the basis of type, application, product, and region. On the basis of type, the market is classified into cellulose derivatives, gums, pectins, gelatins, starch, inulin, dextrins, and others. On the basis of application, the market is categorized into dairy products & ice creams, confectionery, jams, layers, fillings, bakery, meat products, ready meals, sauces, beverage, and others. By product, the market is bifurcated into natural and synthetic. Region-wise the market is analyzed across North America (the U.S., Canada, and Mexico), Europe (the UK, Germany, France, the Netherlands, Spain, Belgium, Russia, Poland, and rest of Europe), Asia-Pacific (China, Japan, India, South Korea, Australia, Indonesia, Thailand, Malaysia, and rest of Asia-Pacific), LAMEA (Brazil, South Africa, Saudi Arabia, and rest of LAMEA).
The major players operating in the market focus on key market strategies, such as mergers, product launches, acquisitions, collaborations, and partnerships. They have also been focusing on strengthening their market reach to maintain their goodwill in the ever-competitive market. Some of the key players in the food texture market include Cargill Incorporated, DuPont de Nemours, Inc.., Ingredion Inc., Koninklijke DSM N.V., CP Kelco, Kerry Group PLC, Jungbunzlauer Holding AG Deosen Biochemical (Ordos) Ltd., Euroduna Food Ingredients GmbH, and Archer Daniels Midland Company.
Key Benefits For Stakeholders
- This report provides a quantitative analysis of the market segments, current trends, estimations, and dynamics of the food texture market analysis from 2022 to 2032 to identify the prevailing food texture market opportunities.
- The market research is offered along with information related to key drivers, restraints, and opportunities.
- Porter's five forces analysis highlights the potency of buyers and suppliers to enable stakeholders make profit-oriented business decisions and strengthen their supplier-buyer network.
- In-depth analysis of the food texture market segmentation assists to determine the prevailing market opportunities.
- Major countries in each region are mapped according to their revenue contribution to the global market.
- Market player positioning facilitates benchmarking and provides a clear understanding of the present position of the market players.
- The report includes the analysis of the regional as well as global food texture market trends, key players, market segments, application areas, and market growth strategies.
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Key Market Segments
By Type
- Gums
- Pectins
- Gelatins
- Starch
- Inulin
- Dextrins
- Others
- Cellulose Derivatives
By Application
- Dairy Products and Ice Creams
- Confectionery
- Jams
- Layers
- Fillings
- Bakery
- Ready Meals
- Sauces
- Beverage
- Others
- Meat Products
By Product
- Natural
- Synthetic
By Region
- North America
- U.S.
- Canada
- Mexico
- Europe
- UK
- Germany
- France
- Netherlands
- Spain
- Belgium
- Russia
- Poland
- Rest of Europe
- Asia-Pacific
- China
- Japan
- India
- South Korea
- Australia
- Indonesia
- Thailand
- Malaysia
- Rest of Asia-Pacific
- LAMEA
- Brazil
- South Africa,
- Saudi Arabia
- Rest of LAMEA
Key Market Players
- Archer-Daniels-Midland Company
- Cargill, Incorporated
- CP Kelco U.S., Inc
- Deosen Biochemical (Ordos) Ltd.
- DuPont de Nemours, Inc.
- Euroduna Food Ingredients GmbH
- Ingredion Incorporated.
- Jungbunzlauer Suisse AG
- Kerry Group P.L.C.
- Koninklijke DSM N.V.
Table of Contents
CHAPTER 1: INTRODUCTION
CHAPTER 2: EXECUTIVE SUMMARY
CHAPTER 3: MARKET OVERVIEW
CHAPTER 4: FOOD TEXTURE MARKET, BY TYPE
CHAPTER 5: FOOD TEXTURE MARKET, BY APPLICATION
CHAPTER 6: FOOD TEXTURE MARKET, BY PRODUCT
CHAPTER 7: FOOD TEXTURE MARKET, BY REGION
CHAPTER 8: COMPETITIVE LANDSCAPE
CHAPTER 9: COMPANY PROFILES
List of Tables
List of Figures
Executive Summary
According to this report, the food texture market was valued at $13.8 billion in 2022, and is estimated to reach $23.9 billion by 2032, growing at a CAGR of 5.7% from 2023 to 2032.The food texture market refers to the industry that deals with the production and sale of food ingredients and additives that enhance or modify the texture of various food products. Texture plays a crucial role in the overall sensory experience of food, affecting factors such as mouthfeel, consistency, and perception of quality. Food texture ingredients are used to improve the taste, appearance, stability, and shelf life of food products. The food texture market is a thriving sector within the food industry that encompasses a wide range of ingredients and additives aimed at enhancing and modifying the texture of various food products. Texture plays a fundamental role in the overall sensory experience of food, influencing factors such as mouthfeel, consistency, and perceived quality. Food texture ingredients are utilized to improve taste, appearance, stability, and shelf life, catering to the evolving preferences of consumers.
The food industry is now driven by health and wellness, with texture becoming an important factor in meeting the needs of consumers who are interested in healthy eating. As consumers prefer more nutritious choices, it is increasingly important to use texture stabilizers that can increase food's nutrition profile without jeopardizing its quality. In particular, the use of some texturizing ingredients may be used to reduce fat content in products and maintain a smooth texture. In addition, an increasing interest is growing in products with fiber content, and which are made from plant sources that require special texturizing agents to increase mouthfeel and texture. The market for texture was also affected by a clean label movement, which attracted consumers interested in natural and familiar ingredients. As a result, the demand for clean labeling texturizers that allow the texture requirements to be achieved while aligning them with clear label criteria has increased. To create textures that meet health and wellness requirements, while providing a pleasant experience of the senses, manufacturers are investing in R&D.
The food texture market faces restraints related to regulatory and labeling requirements. Standards and guidelines for ingredients and additives used in the food industry, such as those applicable to texture modification, are set up by governments and regulators. The texturizing substances used by the manufacturers must be ensured to comply with these regulations and that they are authorized for application in a variety of food applications. This may pose a challenge in terms of purchasing approved ingredients, carrying out appropriate safety evaluations, and meeting the labeling requirements. Furthermore, texturization solutions that are consistent with clean-label criteria are expected to have to be developed in view of the surge in consumer demand for clean-labeling products. Meeting these requirements can be difficult and may make it hard for certain texturizing options to be available. Therefore, the need to deal with legal and labeling challenges can be associated with a restriction on the market for food textures which requires manufacturers to invest in research and development activities aimed at developing clean labels as well as ensuring that they comply with evolving legislation.
The food texture market is segmented on the basis of type, application, product, and region. On the basis of type, the market is classified into cellulose derivatives, gums, pectins, gelatins, starch, inulin, dextrins, and others. On the basis of application, the market is categorized into dairy products & ice creams, confectionery, jams, layers, fillings, bakery, meat products, ready meals, sauces, beverage, and others. By product, the market is bifurcated into natural and synthetic. Region-wise the market is analyzed across North America (the U. S., Canada, and Mexico), Europe (the UK, Germany, France, the Netherlands, Spain, Belgium, Russia, Poland, and rest of Europe), Asia-Pacific (China, Japan, India, South Korea, Australia, Indonesia, Thailand, Malaysia, and rest of Asia-Pacific), LAMEA (Brazil, South Africa, Saudi Arabia, and rest of LAMEA).
The major players operating in the market focus on key market strategies, such as mergers, product launches, acquisitions, collaborations, and partnerships. They have also been focusing on strengthening their market reach to maintain their goodwill in the ever-competitive market. Some of the key players in the food texture market include Cargill Incorporated, DuPont de Nemours, Inc.., Ingredion Inc., Koninklijke DSM N. V., CP Kelco, Kerry Group PLC, Jungbunzlauer Holding AG Deosen Biochemical (Ordos) Ltd., Euroduna Food Ingredients GmbH, and Archer Daniels Midland Company.
Key Market Insights
On the basis of type, cellulose derivatives dominated the market in 2022.By application, the dairy products and ice cream segment dominated the market in 2022.
According to food texture market analysis, on the basis of product, the natural segment is expected to grow at the highest CAGR during the forecast period.
Region-wise, Asia-Pacific is expected to witness the highest growth during the food texture market forecast period.
Companies Mentioned
- Archer-Daniels-Midland Company
- Cargill, Incorporated
- CP Kelco U.S., Inc
- Deosen Biochemical (Ordos) Ltd.
- DuPont de Nemours, Inc.
- Euroduna Food Ingredients GmbH
- Ingredion Incorporated.
- Jungbunzlauer Suisse AG
- Kerry Group P.L.C.
- Koninklijke DSM N.V.
Methodology
The analyst offers exhaustive research and analysis based on a wide variety of factual inputs, which largely include interviews with industry participants, reliable statistics, and regional intelligence. The in-house industry experts play an instrumental role in designing analytic tools and models, tailored to the requirements of a particular industry segment. The primary research efforts include reaching out participants through mail, tele-conversations, referrals, professional networks, and face-to-face interactions.
They are also in professional corporate relations with various companies that allow them greater flexibility for reaching out to industry participants and commentators for interviews and discussions.
They also refer to a broad array of industry sources for their secondary research, which typically include; however, not limited to:
- Company SEC filings, annual reports, company websites, broker & financial reports, and investor presentations for competitive scenario and shape of the industry
- Scientific and technical writings for product information and related preemptions
- Regional government and statistical databases for macro analysis
- Authentic news articles and other related releases for market evaluation
- Internal and external proprietary databases, key market indicators, and relevant press releases for market estimates and forecast
Furthermore, the accuracy of the data will be analyzed and validated by conducting additional primaries with various industry experts and KOLs. They also provide robust post-sales support to clients.
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