GVR Report cover Food Texture Market Size, Share & Trends Report

Food Texture Market Size, Share & Trends Analysis Report By Application, Regional Outlook, Competitive Strategies, And Segment Forecasts, 2019 To 2025

  • Historical Data: ---
  • Forecast Period: 1 - 2025 
  • Industry: Consumer Goods

The global food texture market demand is expected to grow at a steady rate on account of increasing developments in food processing industry. U.S.is expected to have high demand on account of extensive usage of packaged items and cola beverages. Food textures are agents that are used to change the overall appeal of final products.

The objective is to modify the overall texture and provide a better taste. These texturing agents are edible synthetic chemicals or purified natural products added in regulated quantities to enhance the overall appearance. Major ingredients used are cellulose derivatives, starch, gelatin, and algae extracts.

Textures observe wide applications in dairy products, ice creams, confectionaries, chocolates, jams, bakery items, sauces, dressings, soups, and beverages. Consumer attention and attraction are expected to drive overall texturing agents demand in the future as increase in appearance triggers a spontaneous purchase by the consumer.

Food textures add value to the core product. It is important that consumers perceive the texture and flavor along with its quality. Therefore, in order to boost consumer retention, manufacturers are increasing their interests in food texture industry.

Consumers in developed markets are increasing their preferences for convenience or ready-to-eat products over fresh items which in turn is driving frozen food processing. Product textures help in retaining the nutrients and also prevent microorganisms growth which results in extended shelf life.

In recent years, healthy diet coupled with its appearance is emerging as an important factor for manufacturers. For instance, if low fat milk has a rich and creamy texture, consumers are likely to enjoy it more. Increasing consumer demand for low-fat products coupled with affordable prices are expected to boost fat replacers and antioxidants demand in the future. 

Textures even help in drawing attention of children and therefore has wide application in eatables consumed by them which include chocolates, jams, ice creams, and confectionaries. Product demand among children is also expected to positively impact overall market growth. Textures are also used in beverages in order to deliver drinking sensation, viscosity, and flavor.

Consumers tend to show an allergic reaction to some of the products. Headache, ulcers, skin rashes, intestinal upsets are the common symptoms seen in consumers who are allergic to such agents. Therefore, such adverse health effects are expected to restrain overall industry demand.

Food agencies play a vital role in monitoring the usage of these agents. Global manufacturers are responsible for the safety of their consumers and therefore it is necessary to add these chemicals in permissible quantities.

Modified consumables for the elderly are likely to become an interesting area for development in the near future. Use of additives and emulsifiers are expected to play an important role in producing food items that should eradicate swallowing problems for the elderly and establish as an opportunity for the age group.

Some additives have applications in the field of medical sciences mainly for oral drugs. These factors should contribute positively to industry growth. In Europe, product additives and emulsifiers are subjected to stringent European Union legislation assessing their safety and authorized use. All food additives or emulsifiers are to be declared on item packaging with either their name or E-number.

Texturing agents are segmented based on their role which includes gelling agents and emulsifying agents. Gelling agents are thickening agents primarily used in jellies, jams and candies. It provides these food products a rich texture in the form of a gel.

Emulsifiers are used to mix two substances to achieve a stable and homogenous product. It is vastly used in bakery, chocolates, and margarine production. Emulsifying agents give the right amount of stability and taste. Egg yolk was perhaps the first-ever emulsifier used in foods back in the 19th century.

Texturing products can also be segmented based on their application usage which includes meat, poultry, bakery, chocolate, and confectionary items. North America observed the highest demand is expected to continue its dominance over the forecast period on account of developing the product processing industry in U.S. Europe is expected to witness significant growth on account of growing demand for confectioneries, jams and jellies.

South America and Asia Pacific are expected to observe rapid growth owing to the developing retail sector and increase in consumption of packaged items. Africa is expected to experience a slow progression on account of poor developments in the retail sector and the food industry.

Key players in the U.S. are CP Kelco, Ingredion Inc, DuPont, Tic gums, and Fiberstar. Major players in Europe include Lyle PLC, Kerry Group, Premium ingredients, Nexira, and Naturex. Ajinamoto Inc in Japan is one of the world’s largest producers of synthetic food chemicals. Multinationals are expected to acquire small firms that have technical expertise but are financially unstable.

Organizations should also focus on developing safe synthetic chemicals owing to adverse health and environmental impacts associated with their use. Increase in the overall appearance of finished products is expected to drive innovation among manufacturers. 

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