Food Texture Market by Product, Form, Function, Source, Application

List of Tables

[181 Pages Report] The Food Texture Market size was estimated at USD 14.79 billion in 2023 and expected to reach USD 15.69 billion in 2024, at a CAGR 6.31% to reach USD 22.72 billion by 2030.

The food texture market is a vital segment within the food industry, focusing on enhancing and optimizing various food products' sensory and functional properties using texturing agents, technological advancements, and innovative processing techniques. This market caters to consumer preferences for specific textures in diverse applications such as dairy products, bakery items, confectionery, beverages, and meat alternatives. Growing demand for convenience and ready-to-eat food from consumers fuelling the food texture market. In addition, growing awareness of food texture hypersensitivity and sensory processing disorder and the rising use of food textures to improve the stability and texture of processed meat led manufacturers to explore innovative solutions to cater to these demands. The fluctuating cost of raw materials required for producing food textures potentially affects pricing strategies, and quality issues associated with food textures are limiting the market growth. Growing consumer inclination towards plant-based food textures provides sustainable alternatives to traditional solutions, appealing to environmentally conscious consumers. In addition, the increasing development of new processing techniques for food textures, such as 3D printing and high-pressure processing for customized textures, creates significant market growth opportunities.

KEY MARKET STATISTICS
Base Year [2023]	USD 14.79 billion
Estimated Year [2024]	USD 15.69 billion
Forecast Year [2030]	USD 22.72 billion
CAGR (%)	6.31%

Type: Increasing demand for starch as a binding agent in various food products

Cellulose derivatives are the thickeners and stabilizers in dairy products, sauces, and dressings. Dextrins are derived from starch, contribute to browning reactions in baked goods, and act as viscosity modifiers in sauces. Esters are organic compounds that function as emulsifiers to enhance stability within food systems such as dressings or spreads. Gelatin agents are derived from animal collagen used for confectionery items and desserts due to their thermoreversible gel-forming properties that offer excellent stability. Gums are the hydrocolloids that provide thickening functionality across various food applications, including beverages and baked goods. Inulin, a soluble fiber, is derived from the chicory root, which serves as a prebiotic ingredient and fat replacer in baked goods and frozen desserts. Pectin is a natural polysaccharide extracted from fruits that acts as a gelling agent in jams, jellies, and acidified dairy products such as yogurt. Starch is widely used as a thickening agent for food products such as snacks, soups, and sauces due to its water absorption capacity and textural versatility.

Form: Wider adoption of powdered food texture due to its convenience, storage capacity, and customization option

Liquid food textures cater to individuals with swallowing or chewing difficulties due to conditions such as dysphagia, dental issues, or old age. Common liquid foods include soups, smoothies, and meal replacement shakes, offering comfort and ease of consumption while providing essential nutrients. Powdered food textures target on-the-go nutrition and longer shelf life without sacrificing nutritional value. These products include protein powders, powdered milk, instant soup mixes, and meal replacement powders that dissolve in water or milk. The need-based preference revolves around convenience, storage capacity, and customization options. Liquid food textures provide easy consumption for those facing swallowing challenges, while powdered textures offer convenience and customization options for a broader consumer base. Both forms have shifted towards plant-based ingredients driven by the demand for healthier alternatives.

Function: Rising popularity of stabilizing agents in the dairy applications

Emulsifying agents enable immiscible ingredients such as oil and water to form stable emulsions in products such as salad dressings and mayonnaise. Gelling agents create structure by forming gels in foods such as jellies, jams, desserts, and confectionery products. Stabilizing additives maintain product consistency by preventing separation or sedimentation of components throughout shelf life, essential in dairy products, frozen desserts, beverages, and sauces. Thickening agents increase viscosity without altering properties, including taste or appearance, utilized in soups, sauces, gravies, and bakery products. Food texture additive selection depends on the desired function and application requirements. Consumer preferences for plant-based, clean-label, reduced-fat/sugar products drive market innovations. Leading manufacturers concentrate on research and development to cater to emerging trends while preserving the sensory appeal of food products.

Source: Growing use of natural textures with changing consumer preferences

Natural textures stem from raw materials such as fruits, vegetables, grains, and animal products, offering authentic sensory experiences. Synthetic textures are artificially created using chemical compounds or modified natural ingredients such as hydrocolloids and emulsifiers. They cater to consumers seeking specific characteristics in their food products, such as extended shelf life or improved stability. Consumer preferences largely influence market demand for both natural and synthetic food textures. With growing awareness surrounding clean labels and health-oriented diets, natural textures are gaining popularity; however, synthetic textures remain crucial for specialized products with unique mouthfeel experiences or functional properties. Natural textures convey a sense of quality and freshness as they originate from raw ingredients. In contrast, synthetic textures offer versatility to meet specific product needs, including extending shelf life or improving stability. Natural and synthetic food textures have their niche in the market based on consumer preferences and functional demands.

Application: Increased utilization for texture agent in sauces, dressings, and condiments for consistency and thickness

The beverage industry requires specific food textures to enhance consumers' mouthfeel and sensory experience. These include smooth, creamy, and frothy textures in dairy-based drinks such as milkshakes and coffee beverages and thickening agents for fruit juices and cocktails. Food texture is crucial in determining the quality of confectioneries and bakery products. Factors such as chewiness in candies, crispness in cookies, or softness in cakes are essential for consumer satisfaction. Dairy products demand textures ranging from smooth yogurts to firm cheeses or whipped creams, and consumers often prefer creamier textures that deliver a rich mouthfeel. From processed meats such as sausages to plant-based alternatives, texture is a key factor affecting consumer preferences. Texturizing agents improve mouthfeel, juiciness, and tenderness while maintaining product stability. Consistency and thickness influence consumer preferences for sauces, dressings, and condiments. Crispiness, crunchiness, and mouthfeel are essential factors in determining the success of sweet and savory snacks.

Regional Insights

In the Americas, the demand for food texture is driven by consumers' preference for processed and convenient foods. The North American region, particularly the United States and Canada, is highly inclined toward ready-to-eat meals, snacks, and beverages, emphasizing mouthfeel enhancement through food texture modifications. Health-conscious consumers seek out products that offer a balance between nutrition and indulgence. In Europe, traditional culinary practices emphasize natural ingredients and textures inherent to their regional cuisine; however, changing lifestyles have given rise to a need for convenience food without compromising quality. Consumers in this region prioritize sensory appeal when choosing food products, and factors such as taste and mouthfeel are considered equally important as appearance or aroma. The Middle Eastern and African markets exhibit similar preferences but face challenges due to the limited infrastructure and resources required for advanced food processing techniques. The APAC region has experienced the most rapid growth in the food texture market due to changing dietary habits, urbanization, and rising disposable incomes. Cultural traditions and local cuisine drive food preferences in this region, but consumers increasingly appreciate innovative textures, especially from established global brands. Substantial investments aim at developing products that blend traditional ingredients with innovative textural properties.

FPNV Positioning Matrix

The FPNV Positioning Matrix is pivotal in evaluating the Food Texture Market. It offers a comprehensive assessment of vendors, examining key metrics related to Business Strategy and Product Satisfaction. This in-depth analysis empowers users to make well-informed decisions aligned with their requirements. Based on the evaluation, the vendors are then categorized into four distinct quadrants representing varying levels of success: Forefront (F), Pathfinder (P), Niche (N), or Vital (V).

Market Share Analysis

The Market Share Analysis is a comprehensive tool that provides an insightful and in-depth examination of the current state of vendors in the Food Texture Market. By meticulously comparing and analyzing vendor contributions in terms of overall revenue, customer base, and other key metrics, we can offer companies a greater understanding of their performance and the challenges they face when competing for market share. Additionally, this analysis provides valuable insights into the competitive nature of the sector, including factors such as accumulation, fragmentation dominance, and amalgamation traits observed over the base year period studied. With this expanded level of detail, vendors can make more informed decisions and devise effective strategies to gain a competitive edge in the market.

Key Company Profiles

The report delves into recent significant developments in the Food Texture Market, highlighting leading vendors and their innovative profiles. These include Agarmex, S.A. de C.V., Ajinomoto Co., Inc., Altrafine Gums, AngelYeast Co., Ltd., Archer Daniels Midland Company, Arla Foods Ingredients Group P/S, Ashland Inc., Axiom Foods, Inc., B&V srl, BASF SE, Batory Foods, BENEO GmbH, Bhansali International, Bunge Limited, Cargill, Incorporated, Corbion NV, CP Kelco U.S., Inc. by J.M. Huber Corporation, Dairy Farmers of America, Inc., Darling Ingredients Inc., Deosen Biochemical (Ordos) Ltd., DuPont de Nemours, Inc, EPI Ingredients, Estelle Chemicals Pvt. Ltd., Fiberstar, Inc., GELITA AG, Givaudan SA, Ingredion Incorporated, International Flavors & Fragrances Inc., Jungbunzlauer Suisse AG, Kerry Group PLC, Mitsubishi Chemical Group Corporation, Motif FoodWorks, Inc., Nexira, Novozymes A/S, Palsgaard A/S, Riken Vitamin Co., Ltd., Roquette Freres S.A., Royal DSM, Sensus B.V. by Cooperatie Koninklijke Cosun U.A., Symrise AG, and Tate & Lyle PLC.

Market Segmentation & Coverage

This research report categorizes the Food Texture Market to forecast the revenues and analyze trends in each of the following sub-markets:

Product
- Cellulose Derivatives
- Dextrins
- Esters
- Gelatins
- Gums
- Inulin
- Pectin
- Starch

Form
- Liquid
- Powder

Function
- Emulsifying
- Gelling
- Stabilizing
- Thickening

Source
- Natural
- Synthetic

Application
- Beverages
- Confectioneries & Bakery products
- Dairy Products
- Meat Products
- Sauces, Dressings & Condiments
- Sweet & Savory Snacks

Region
- Americas
  - Argentina
  - Brazil
  - Canada
  - Mexico
  - United States
    - California
    - Florida
    - Illinois
    - New York
    - Ohio
    - Pennsylvania
    - Texas
- Asia-Pacific
  - Australia
  - China
  - India
  - Indonesia
  - Japan
  - Malaysia
  - Philippines
  - Singapore
  - South Korea
  - Taiwan
  - Thailand
  - Vietnam

Europe, Middle East & Africa
- Denmark
- Egypt
- Finland
- France
- Germany
- Israel
- Italy
- Netherlands
- Nigeria
- Norway
- Poland
- Qatar
- Russia
- Saudi Arabia
- South Africa
- Spain
- Sweden
- Switzerland
- Turkey
- United Arab Emirates
- United Kingdom

The report offers valuable insights on the following aspects:

1. Market Penetration: It presents comprehensive information on the market provided by key players.

2. Market Development: It delves deep into lucrative emerging markets and analyzes the penetration across mature market segments.

3. Market Diversification: It provides detailed information on new product launches, untapped geographic regions, recent developments, and investments.

4. Competitive Assessment & Intelligence: It conducts an exhaustive assessment of market shares, strategies, products, certifications, regulatory approvals, patent landscape, and manufacturing capabilities of the leading players.

5. Product Development & Innovation: It offers intelligent insights on future technologies, R&D activities, and breakthrough product developments.

The report addresses key questions such as:

1. What is the market size and forecast of the Food Texture Market?

2. Which products, segments, applications, and areas should one consider investing in over the forecast period in the Food Texture Market?

3. What are the technology trends and regulatory frameworks in the Food Texture Market?

4. What is the market share of the leading vendors in the Food Texture Market?

5. Which modes and strategic moves are suitable for entering the Food Texture Market?

Product Code: MRR-5501A798F793

1. Preface

1.1. Objectives of the Study
1.2. Market Segmentation & Coverage
1.3. Years Considered for the Study
1.4. Currency & Pricing
1.5. Language
1.6. Stakeholders

2. Research Methodology

2.1. Define: Research Objective
2.2. Determine: Research Design
2.3. Prepare: Research Instrument
2.4. Collect: Data Source
2.5. Analyze: Data Interpretation
2.6. Formulate: Data Verification
2.7. Publish: Research Report
2.8. Repeat: Report Update

3. Executive Summary

4. Market Overview

5. Market Insights

5.1. Market Dynamics
- 5.1.1. Drivers
  - 5.1.1.1. Increasing demand for convenience and ready-to-eat food products from consumers
  - 5.1.1.2. Rising consumer inclination toward plant-based diets and plant-based meat products
  - 5.1.1.3. Growing awareness of food texture hypersensitivity and sensory processing disorder
- 5.1.2. Restraints
  - 5.1.2.1. Fluctuating cost of raw material required for the production of food texture agents
- 5.1.3. Opportunities
  - 5.1.3.1. Introduction of improved and advanced food texture agents
  - 5.1.3.2. Increasing development of new processing techniques for food textures
- 5.1.4. Challenges
  - 5.1.4.1. Quality issues associated with food textures
5.2. Market Segmentation Analysis
- 5.2.1. Type: Increasing demand for starch as a binding agent in various food products
- 5.2.2. Form: Wider adoption of powdered food texture due to its convenience, storage capacity, and customization option
- 5.2.3. Function: Rising popularity of stabilizing agents in the dairy applications
- 5.2.4. Source: Growing use of natural textures with changing consumer preferences
- 5.2.5. Application: Increased utilization for texture agent in sauces, dressings, and condiments for consistency and thickness
5.3. Market Trend Analysis
- 5.3.1. Ongoing advancements in plant-based meat with increasing preference for veganism in the Americas
- 5.3.2. Growing availability and demand for chewy food textures in Asia-Pacific region
- 5.3.3. Growing R&D in food texture space with introduction of innovative texture agents in the EMEA
5.4. Cumulative Impact of High Inflation
5.5. Porter's Five Forces Analysis
- 5.5.1. Threat of New Entrants
- 5.5.2. Threat of Substitutes
- 5.5.3. Bargaining Power of Customers
- 5.5.4. Bargaining Power of Suppliers
- 5.5.5. Industry Rivalry
5.6. Value Chain & Critical Path Analysis
5.7. Regulatory Framework Analysis

6. Food Texture Market, by Product

6.1. Introduction
6.2. Cellulose Derivatives
6.3. Dextrins
6.4. Esters
6.5. Gelatins
6.6. Gums
6.7. Inulin
6.8. Pectin
6.9. Starch

7. Food Texture Market, by Form

7.1. Introduction
7.2. Liquid
7.3. Powder

8. Food Texture Market, by Function

8.1. Introduction
8.2. Emulsifying
8.3. Gelling
8.4. Stabilizing
8.5. Thickening

9. Food Texture Market, by Source

9.1. Introduction
9.2. Natural
9.3. Synthetic

10. Food Texture Market, by Application

10.1. Introduction
10.2. Beverages
10.3. Confectioneries & Bakery products
10.4. Dairy Products
10.5. Meat Products
10.6. Sauces, Dressings & Condiments
10.7. Sweet & Savory Snacks

11. Americas Food Texture Market

11.1. Introduction
11.2. Argentina
11.3. Brazil
11.4. Canada
11.5. Mexico
11.6. United States

12. Asia-Pacific Food Texture Market

12.1. Introduction
12.2. Australia
12.3. China
12.4. India
12.5. Indonesia
12.6. Japan
12.7. Malaysia
12.8. Philippines
12.9. Singapore
12.10. South Korea
12.11. Taiwan
12.12. Thailand
12.13. Vietnam

13. Europe, Middle East & Africa Food Texture Market

13.1. Introduction
13.2. Denmark
13.3. Egypt
13.4. Finland
13.5. France
13.6. Germany
13.7. Israel
13.8. Italy
13.9. Netherlands
13.10. Nigeria
13.11. Norway
13.12. Poland
13.13. Qatar
13.14. Russia
13.15. Saudi Arabia
13.16. South Africa
13.17. Spain
13.18. Sweden
13.19. Switzerland
13.20. Turkey
13.21. United Arab Emirates
13.22. United Kingdom

14. Competitive Landscape

14.1. Market Share Analysis, 2023
14.2. FPNV Positioning Matrix, 2023
14.3. Competitive Scenario Analysis
- 14.3.1. Livekindly Collective Expands with Acquisition of Alpha Foods
- 14.3.2. Industry Consortium Aims to Improve Flavour and Texture of Plant-Based Foods
- 14.3.3. DSM-Firmenich Completes Nutrition Mega-Merger: Innovation Prospects Uncovered Live at Vitafoods Europe
- 14.3.4. Chunk Foods Gears Up for U.S. Launch of Plant-based Whole Cuts Following USD 15 Million Seed Round
- 14.3.5. Ingredion Brings Clean Label Texturizers Made From Citrus Peels to the U.S.
- 14.3.6. Ashland Announces Benecel MX 100 Methylcellulose for Plant-Based Protein Food Applications, Broadening Award-winning Product Portfolio
- 14.3.7. New School Foods Raises USD 12 Million in Funding for Vegan Salmon NPD
- 14.3.8. IFF Launches CHOOZIT VINTAGE for Consistent Flavors and Textures
- 14.3.9. Fiberstar, Inc. Launches New Organic Citrus Fiber
- 14.3.10. Partnership Between Upcycled Food Inc. and Kerry Creates Protein Crisp

15. Competitive Portfolio

15.1. Key Company Profiles
15.2. Key Product Portfolio