Food Texture Market Size, Share, Growth Drivers, Industry Overview, Trends, Leading Players, and Forecast (2023-2028)

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Food Texture Market Size, Share, Growth Drivers, Industry Overview, Trends, Leading Players, and Forecast (2023-2028)

February 21
17:01 2024
Food Texture Market Size, Share, Growth Drivers, Industry Overview, Trends, Leading Players, and Forecast (2023-2028)
MarketsandMarkets™
Food Texture Market by Type (Cellulose Derivatives, Gums, Pectin, Gelatin, Starch, Inulin, Dextrin), Source, Form (Dry, Liquid), Application (Bakery & Confectionery Products, Dairy & Frozen Foods), Functionality and Region – Global Forecast to 2028

The global food texture market size is estimated to be valued at USD 14.3 billion in 2023 and is projected to reach USD 18.8 billion by 2028, recording a CAGR of 5.6% in terms of value. The increasing demand for food texturizers is driven by evolving consumer preferences for diverse, healthier, and convenient food experiences, along with innovations in product formulations and clean label trends.

Food Texture Market

Food Texture Market Overview

The food texture market encompasses a wide range of products and ingredients that influence the sensory experience of food, particularly in terms of mouthfeel, consistency, and overall texture. Texture plays a crucial role in consumer preferences, influencing perceptions of freshness, quality, and enjoyment of food products. From creamy to crunchy, chewy to crispy, the texture can significantly impact the overall eating experience.

Key factors driving the food texture market include:

1. Consumer Preferences: Changing consumer preferences and lifestyles are driving demand for diverse textures in food products. Consumers are seeking innovative textures that enhance enjoyment and provide unique eating experiences.

2. Health and Wellness: There is growing demand for healthier food options with desirable textures, such as plant-based alternatives, low-fat products, and those with natural or clean-label ingredients. Texture-modifying ingredients are increasingly being used to improve the mouthfeel and overall appeal of healthier food options.

3. Product Differentiation: Texture serves as a key differentiator for food manufacturers looking to stand out in a competitive market. Unique textures can help brands distinguish their products and attract consumers seeking novel sensory experiences.

4. Technological Advancements: Advances in food processing technologies and ingredient innovation are expanding the possibilities for texture modification. From texturizing agents and emulsifiers to hydrocolloids and gelling agents, manufacturers have access to a wide array of ingredients to achieve specific texture profiles.

5. Convenience Foods: With the growing demand for convenience foods, there is a need for textures that maintain quality and appeal throughout various storage and reheating processes. Texture-modifying ingredients can help enhance the stability and sensory properties of convenience food products.

6. Globalization and Cultural Influences: As global food trends continue to evolve, textures from different cuisines and cultures are gaining popularity worldwide. This trend is driving the adoption of diverse textures in mainstream food products and creating opportunities for innovative texture combinations.

7. Clean Label Trends: Consumers are increasingly seeking food products with transparent labeling and recognizable ingredients. Texture-modifying ingredients derived from natural sources are in high demand as they align with clean label preferences.

Food Texture Market Opportunities: Consumer Shift Towards Artisanal and Aesthetically Pleasing Cuisines

Consumers increasingly seek unique and visually appealing food presentations, especially in the context of fine dining and gourmet foods. Food texture additives can be leveraged to create innovative textures and appearances, enhancing the visual and tactile appeal of dishes. For example, in high-end gastronomy, chefs are exploring the use of texturizers to craft intricate textures that surprise and delight diners. This aligns with the trend of “molecular gastronomy,” where texturizers like agar-agar or sodium alginate are employed to create artistic and memorable dining experiences. As more consumers embrace these culinary trends, there is a growing opportunity for food texture additives to play a crucial role in elevating the aesthetics of dishes and attracting discerning consumers seeking unique sensory experiences.

By application, the beverages segment accounts significant market share in the food texture market.

Consumers are increasingly looking for unique sensory experiences in their beverages. Texture plays a pivotal role in enhancing the overall drinking experience, from smooth and creamy textures in dairy-based beverages to the satisfying crunch in fruit juices with added pulp. Manufacturers are responding to this demand by incorporating various texture-modifying ingredients to create novel and appealing sensations. The growing market for functional beverages, such as protein shakes and meal replacement drinks, necessitates specific textures to maintain product integrity and provide a pleasant mouthfeel. These factors are driving the adoption of texture-enhancing solutions in the beverage industry, contributing to the projected growth in this segment.

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North America dominated the food texture market during the study period.

The North American region dominates the Food Texture Market. It also plays a significant role in boosting the market growth of the food texture industry during the forecast period. North America has a well-established food & beverage industry, with the presence of many leading manufacturers such as Tyson Foods (US), The Coca Cola Company (US), Mondelez International (US), General Mills (US), The Kraft Heinz Company (US), among others. US, which is a major country in North America, is also one of the top 10 exporters of cellulose and its chemical derivatives and pectin. Canada is among one of the top 10 exporters of gelatin. This reflects the high production of various types of food texturizers in the region.

Food Texture Market Share:

Key players in this market include Ajinomoto Co Inc. (Japan), ADM (US), Ashland (US), IFF (US), Cargill (US), Tate & Lyle (UK), Avebe (Netherlands), CP Kelco (US), Kerry Group plc (Ireland), DSM (Netherlands), Ingredion (US), Estelle Chemicals Pvt. Ltd (India), Fiberstar, Inc. (US), Riken Vitamin Co., Ltd. (Japan), and Levapan S.A. (Colombia).

Food Texture Market Industry News:

1. In September 2023, Tate & Lyle partnered with IMCD in Finland and the Baltic region, expanding their ingredient distribution. This collaboration will help Tate & Lyle expand the geographical reach of its food textures to Finland and the Baltic region thereby expanding its market share.

2. In May 2023, Ajinomoto Co., Inc. entered a strategic alliance with Solar Foods to utilize Solein, a CO2-fed microbial protein, and conduct market feasibility studies in Singapore from fiscal 2024.

3. In January 2023,  ADM’s acquisition of Kansas Protein Foods strengthened its position in the food texture market. This strategic move brings flexibility and capacity to unflavored textured soy protein, flavored alternatives, and non-GMO proteins.

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