Food Texture Market Size, Share & Trends Analysis Report By Type (Cellulose Derivatives, Gums, Pectin, Gelatine), By Form (Dry, Liquid), By Application (Bakery & Confectionery Products, Dairy & Frozen Foods), By Region 2024-2032

Market Dynamics

Food texturization compounds are in high demand as a result of consumer expectations for improved food textures, which alter characteristics including viscosity, thickness, and creaminess. Even while flavour is universally acknowledged to be important, texture frequently determines consumer happiness and consumption patterns.

The growing preference of consumers for convenience foods over fresh products is the primary driver of this market expansion, especially in light of changing lifestyles and busy schedules. But strict legal frameworks pertaining to food safety and health present obstacles to market expansion.

The competitiveness of producers in the global market is impacted by the significant testing and certification expenses required to comply with various food additive regulations across different areas. In addition, changes in consumer behavior and pandemic-related limitations on the food service industry have changed market dynamics and impacted texturizing agent demand patterns.

Competitive Landscape

The Food Texture Market is characterized by a fiercely competitive environment with multiple well-known competitors vying for market supremacy through strategic alliances and substantial product innovation. Important businesses include ADM, Ashland, IFF, Cargill, Tate & Lyle, and Ajinomoto Co. Inc. Leading companies in the field conduct thorough research and development projects to present cutting-edge texturizing solutions that satisfy a range of customer needs and legal requirements.

Their strategy continues to be based on innovation, which allows them to improve product functionalities like thickening, gelling, emulsifying, and stabilizing in a variety of applications, such as beverages, savory snacks & items, dairy & frozen foods, meat & poultry products, and bakery & confectionery products.

Key Players:

• 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.
• (Japan)
• Levapan S.A. (Colombia)
• Nexira,
• Palsgaard
• Puratos
• Naturex
• Roquette Frères
• Bhansali International
• B & V Srl
• Altrafine Gums
• Agarmex
• Agar Del Pacifico S.A.

Recent Developments:

• In March 2023, Tate & Lyle PLC introduced TASTEVA® SOL Stevia Sweetener, enhancing its portfolio with solutions addressing consumer demand for low-calorie, high-nutrition options. Similarly, ADM inaugurated an innovation centre in Brazil in March 2022, underscoring its commitment to advancing nutrition solutions in Latin America.

• REGINA, SASK. (July 16, 2024) – Cargill, a global leader in oilseed processing, today announced it has surpassed the 50 percent completion milestone in the construction of its new canola facility located at the Global Transportation Hub in West Regina, Sask.  Cargill broke ground on the facility in July 2022 and anticipates opening in 2025.

Regional Analysis

North America: Includes the US, Canada, and Mexico, with significant contributions from a diverse range of food applications.

Europe: Encompasses key markets such as Germany, UK, France, Italy, Spain, and others, driven by robust consumer demand for packaged and processed foods.

Asia-Pacific: Dominated by China, Japan, India, and Southeast Asia, witnessing rapid growth due to increasing consumption of processed foods and evolving dietary preferences.

Latin America: Includes Brazil, Argentina, and other countries, experiencing rising demand for food texture solutions in response to expanding food processing capabilities.

Middle East & Africa: Covers GCC countries, South Africa, and others, influenced by growing urbanization and adoption of convenience food products.

Market Segmentation

The Food Texture Market is segmented based on type, form, application, source, and functionality:

By Type:

• Cellulose Derivatives
• Gums
• Pectin
• Gelatin
• Starch
• Inulin
• Dextrin

By Form:

• Dry
• Liquid

By Application:

• Bakery & Confectionery Products
• Dairy & Frozen Foods
• Meat & Poultry Products
• Beverages
• Snacks & Savory
• Sauces & Dressings
• Other Applications

By Source:

• Natural
• Synthetic

By Functionality:

• Thickening
• Gelling
• Emulsifying
• Stabilizing
• Other Functionalities

Market Insights and Future Trends

• Clean Label and Natural Ingredients: Food items without artificial additives and with transparent ingredient lists are becoming more and more popular among consumers. As a result, natural texture modifiers like fibers, starches, and proteins derived from plants are being used more frequently.

• Plant-Based and Alternative Proteins: As people move toward plant-based diets, there has been a surge in the development of novel texture-modifying components made from rice, pea, and soy proteins. These components give meat substitutes and other plant-based products the desired textures.

• High-quality and practical products: Customers want food items that satisfy their senses as well as provide practical advantages like better digestion and nutrition. Texture modifiers are being used as a result of this trend to improve the mouthfeel and stability of products like dairy substitutes.