Food Texture Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2018-2028, Segmented By Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Insulin, Dextrins, Others), Application (Bakery and Confectionary, Dairy and Frozen Foods, Meat & Poultry Products, Snacks and Savory, Sauces and Dressing and Others), By Region, Competition, Forecast & Opportunities

Industry : Chemicals
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Published Date : NA

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Report Description

Forecast Period	2018-2028
Market Size (2022)	USD 12.45 billion
CAGR (2023-2028)	4.27%
Fastest Growing Segment	Cellulose Derivatives
Largest Market	North America

Market Overview

Global Food Texture Market has valued at USD 12.45 billion in 2022 and is anticipated to project robust growth in the forecast period with a CAGR of 4.27% through 2028. The food texture market pertains to the segment of the food industry that focuses on the sensory attributes of food products. Texture plays a pivotal role in the perception and enjoyment of food, encompassing various aspects such as feel, consistency, and mouthfeel. It encompasses the physical properties and sensory experiences during consumption, including chewing and swallowing. Texture significantly influences the overall sensory perception and satisfaction derived from food. The food texture market is projected to be driven by evolving consumer preferences, as they seek distinctive and personalized meal experiences. This necessitates the development and marketing of novel texture-enhancing products and services. Additionally, technological advancements, changing customer preferences, and the growing demand for processed and convenience foods have contributed to the steady expansion of the food texture market in recent years. The market encompasses various product categories, including texture-modifying products, processing tools, and texturizing agents. The increasing popularity of clean label and natural food products has also influenced the food texture industry. Consumers are increasingly conscious of the ingredients in their food and prefer products without artificial preservatives and additives. Consequently, natural texturizing ingredients such as pectin, agar, and guar gum, which comply with clean label regulations while enabling texture modification, have gained traction. Moreover, the emphasis on plant-based and alternative food products has grown due to the rise of plant-based diets and the demand for alternative protein sources. Texture is crucial in replicating the characteristics of animal-based counterparts like meat and dairy products, driving the development of texture solutions for plant-based and alternative food products.

Key Market Drivers

Rise in demand of Food Texture in Frozen Foods

The global food texture market is currently experiencing significant growth, driven by various factors such as evolving consumer preferences, advancements in food processing technologies, and the increasing demand for frozen foods. In this ever-changing landscape, the importance of food texture in frozen foods has emerged as a crucial driver for the growth of the global food texture market. The texture of food is a vital aspect that directly influences consumers' sensory experience, ultimately contributing to their overall satisfaction with consuming frozen foods. With the surging popularity of frozen foods, consumers now expect products that not only deliver exceptional taste but also offer a delightful texture. Whether it's the crispy bite of a frozen french fry or the smooth creaminess of an ice cream, texture plays a pivotal role in creating a pleasurable eating experience. As a result, food manufacturers are investing in innovative techniques and ingredients to develop textures that closely resemble freshly prepared foods, ensuring consumer delight and loyalty. Advancements in freezing technologies have revolutionized the preservation of food textures in frozen products. Quick-freezing methods like cryogenic freezing and blast freezing have proven instrumental in maintaining the natural texture and quality of ingredients, resulting in enhanced taste and mouthfeel upon thawing. These cutting-edge technologies effectively prevent the formation of large ice crystals, which can otherwise cause damage to cellular structures and lead to undesirable textural changes. The ability to preserve food textures during the freezing process has opened up new possibilities for creating high-quality frozen foods that exceed consumer expectations. The expanding range of frozen food products is driving the demand for a diverse array of textures in the global market. From frozen pizzas and ready-to-eat meals to desserts and snacks, consumers are seeking textures that cater to their specific preferences and dietary needs. For instance, the demand for crispy textures in frozen appetizers and snacks is on the rise, as consumers associate crispiness with freshness and indulgence. Similarly, the demand for smooth and creamy textures in ice creams and frozen desserts remains consistently strong. Consequently, food manufacturers are continuously innovating to provide a wide range of textures that appeal to different consumer segments. Food texture also plays a significant role in enhancing the perceived health and nutritional benefits of frozen foods. Consumers are increasingly seeking nutritious options that do not compromise on taste and texture. For example, the demand for frozen fruits and vegetables with a firm and crisp texture is growing, as it is associated with freshness and high nutritional value. Food manufacturers are leveraging innovative freezing techniques and texture-modifying ingredients to offer frozen products that retain their natural textures and nutritional profiles, effectively meeting the evolving demands of health-conscious consumers.

Growth in Urbanization is Driving the Global Food Texture Market

With the expansion of urban areas, there is an increasing need to cater to the diverse preferences of consumers who seek elevated sensory experiences. As urbanization rises, cities become melting pots of cultures and cuisines, attracting people from different backgrounds and regions. This results in a demand for a wide variety of food options. In this context, the texture of food plays a crucial role in creating distinctive sensory experiences and meeting the diverse preferences of urban consumers. Food manufacturers are focusing on developing products that cater to the evolving tastes of urban dwellers, offering textures ranging from smooth and creamy in desserts to crispy and crunchy in snacks. Beyond mere taste, consumers now seek sensory stimulation and experiences that enhance their overall eating experience. Texture, such as the mouthfeel of a food product, can evoke emotions and memories, satisfying the heightened demand for enhanced sensory experiences in the global market. Urbanization often accompanies a fast-paced lifestyle, with urban consumers seeking convenient food options that fit their busy schedules. Ready-to-eat meals, frozen foods, and snacks have gained popularity for their convenience factor. Texture plays a crucial role in ensuring that these products meet the desired convenience standards. Crispy snacks and easily chewable meals provide both the desired texture and convenience, making them ideal for urban dwellers on the go. As urbanization continues and disposable incomes increase, discerning urban consumers are willing to pay for premium food products that offer unique textures and superior sensory experiences. Texture has become closely associated with quality and indulgence, driving the growth of the global food texture market. The growth in urbanization has created a competitive environment for food manufacturers and marketers. To meet the demands of urban consumers, companies are investing in research and development to innovate new textures and improve existing ones. Technological advancements and ingredient innovations enable the creation of novel textures that add value to food products. The pursuit of textured foods that deliver memorable eating experiences propels the global food texture market forward.

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Key Market Challenges

Cost and Availability of Ingredients

The availability of ingredients is closely tied to the efficiency and reliability of the supply chain. Any disruptions in the supply chain, such as transportation issues, natural disasters, or political instability, can affect the availability of key ingredients required for creating desired food textures. Global food texture market players must navigate these challenges to ensure a steady and reliable supply of ingredients. Building robust supplier relationships, exploring alternative sourcing options, and implementing effective inventory management techniques can help mitigate the impact of supply chain disruptions.

Allergen and Dietary Restrictions

Food allergies have become increasingly prevalent on a global scale, presenting a significant challenge for food manufacturers to create textured products that meet the specific dietary needs of individuals. Common allergens, including peanuts, tree nuts, dairy, eggs, soy, wheat, and shellfish, impose limitations on ingredient options for achieving desired textures. Manufacturers must navigate these restrictions while ensuring the safety and satisfaction of consumers with allergies. Moreover, dietary restrictions and preferences such as gluten-free, vegan, vegetarian, and kosher diets further complicate the global food texture market. These dietary choices significantly influence ingredient selection and formulation, ultimately impacting the overall texture of food products. Meeting the demands of diverse dietary restrictions necessitates careful consideration and innovative approaches in product development. To address the challenges posed by allergens and dietary restrictions, food manufacturers are actively investing in research and development to create allergen-free and diet-friendly alternatives. This entails exploring ingredient substitutions, such as plant-based proteins, alternative flours, and non-dairy options. By embracing novel technologies and innovative processes, manufacturers can develop textured products that cater to a broader range of dietary needs while maintaining their sensory appeal.

Key Market Trends

Growing Demand of Low-Calorie Food Products

Rapidly evolving consumer lifestyles have spurred numerous innovations in the food and beverage industry. Consumers now seek alternative food products and place emphasis on ingredient content. Furthermore, the escalating cases of obesity and cardiovascular diseases in recent years have fueled the demand for low-fat food options. Food texturizing agents offer a viable solution by replacing calorie-dense fats and oils, thus facilitating the formulation of healthier food choices. Improved food product formulations have also leveraged food texturizing agents as "fat mimetics." For instance, cellulose derivatives such as microcrystalline cellulose, a type of texturizing agent, are utilized in the preparation of low-fat ice creams and dressings. Additionally, in 2022, the National Heart, Lung, and Blood Institute's articles highlighted that an energy imbalance occurs when individuals consume more calories than they burn, often resulting in overweight or obesity. Consequently, the demand for naturally derived ingredients in products is on the rise, mirroring the increasing prevalence of chronic conditions such as diabetes, obesity, and high blood pressure. According to the 2021 Global Health Monitor study, Mexico reported 52% of the population as obese, while 13% were diagnosed with diabetes worldwide. Similarly, the Health Survey for England report in 2021 revealed that 25% of men and 26% of women in England were classified as obese. Given these factors, the market for low-calorie food additives exhibits significant growth potential on a global scale. Furthermore, during the forecasted period, the market is expected to expand as consumers' food preferences continue to be shaped by health and nutrition considerations.

Segmental Insights

Type Insights

In 2022, the Food Texture market was dominated by cellulose derivatives segment and is predicted to continue expanding over the coming years. The demand for cellulose derivatives has witnessed a surge due to the growing consumer inclination towards clean labeling and naturally sourced ingredients. Derived from plants and natural sources, this derivative serves as a clean-label substitute for synthetic or chemically modified ingredients. These derivatives serve as valuable tools for food producers, enabling them to enhance the texture of their products while meeting the consumer demand for a concise and understandable ingredient list.

Application Insights

In 2022, the Food Texture market was dominated by Bakery and Confectionary segment and is predicted to continue expanding over the coming years. Owing to the growing global demand for bakery and confectionery items, the bakery and confectionery segment is projected to hold a significant market share in 2023. The texture of these products plays a crucial role in their overall taste and appeal to customers. Texture enhancers like gelling agents, emulsifiers, and thickeners are commonly added to bakery and confectionery items. Consequently, the market for food texture is expanding due to the increased use of texture-enhancing additives in the baking and confectionery sectors.

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Regional Insights

The North America region has established itself as the leader in the Global Food Texture Market. The North American food texture marketplaces a strong emphasis on clean labels and natural ingredients. Consumer awareness regarding food ingredients has grown significantly, with a preference for products that feature straightforward and easily identifiable ingredient lists. As a result, there is a rising demand for organic and clean-label texture solutions such as natural thickeners and stabilizers.

Recent Developments

In 2020, Dupont de Nemours introduced Danisco Planit, a new line of plant-based texturizers. These texturizers offer the same functionality and texture as traditional animal-based ingredients, utilizing non-GMO soy, peas, and other plant-based sources.
In April 2022, Cargill Salt announced a substantial investment of USD 68 billion to expand the ST. Clair Plant. Cargill's investments aim to enhance the plant's production capacity through increased automation, new technology, and efficiency improvements. As part of a multi-year improvement project, a state-of-the-art 50,000-square-foot evaporation facility will be constructed to accommodate a cutting-edge dry processing line. This advancement is expected to reduce waste and increase capacity by up to 40%.
In 2020, Kerry Group Plc. announced the acquisition of Biosearch Life, a Spanish biotechnology company specializing in natural ingredient production for the food, nutraceutical, and pharmaceutical sectors. This strategic acquisition aims to expand Kerry Group's portfolio of natural ingredients and meet the increasing demand for clean-label products.
In 2021, Ingredion introduced a new range of plant-based protein isolates called VITESSENCE Pulse 1853. These isolates, derived from yellow peas, offer a neutral flavor and smooth texture, making them an ideal choice for plant-based meat alternatives.
In 2020, Cargill, Incorporated announced a partnership with Precision BioSciences to develop and commercialize a new line of plant-based texturizers. These texturizers, leveraging Precision BioSciences' proprietary ARCUS genome editing platform, aim to enhance the texture and mouthfeel of plant-based food products.
In 2020, Tate & Lyle unveiled a new line of texture solutions known as TASTEVA M Stevia Sweetener. This innovative solution aims to deliver the same sweetness and texture as sugar, while also meeting the demands for clean labeling and plant-based alternatives.
In October 2021, Cargill Incorporated introduced SimPure rice flour, a clean-label bulking agent with similar taste, texture, and functionality to maltodextrin. The company officially presented this innovative ingredient at the SupplySide West trade show, aiming to expand its product portfolio.
In 2020, Cargill launched Satiagel Seabrid, a new line of texturizers derived from sustainably sourced seaweed. These texturizers provide a gel-like texture, which can be utilized in a diverse range of food products.
In 2021, Ingredion Incorporated announced the introduction of a new range of clean-label texture solutions. These solutions specifically cater to the rising demand for food products with clean labels, utilizing tapioca, rice, and potato starches.
In 2020, Tate & Lyle PLC announced the acquisition of Sweet Green Fields, a U.S.-based manufacturer of natural stevia sweeteners. This acquisition aims to expand Tate & Lyle's portfolio of sweetening solutions to meet the growing demand for natural, plant-based sweeteners.

Key Market Players

· Cargill, Incorporated

· Ingredion Incorporated.

· Koninklijke DSM N.V.

· Archer-Daniels-Midland Company

· CP Kelco U.S., Inc

· Jungbunzlauer Suisse AG

· Deosen Biochemical (Ordos) Ltd.

· Euroduna Food Ingredients GmbH

· Kerry Group P.L.C.

· DuPont de Nemours, Inc.

By Type	By Application	By Region
Cellulose Derivatives Gums Pectins Gelatins Starch Insulin Dextrins Others	Bakery and Confectionary Dairy and Frozen Foods Meat & Poultry Products Snacks and Savory Sauces and Dressing Others	North America Asia Pacific Europe Middle East & Africa South America

Report Scope:

In this report, the Global Food Texture Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

Global Food Texture Market, By Type:

o Cellulose Derivatives

o Gums

o Pectins

o Gelatins

o Starch

o Insulin

o Dextrins

o Others

Global Food Texture Market, By Application:

o Bakery and Confectionary

o Dairy and Frozen Foods

o Meat & Poultry Products

o Snacks and Savory

o Sauces and Dressing

o Others

Global Food Texture Market, By Region:

o North America

o Asia Pacific

o Europe

o Middle East & Africa

o South America

Competitive Landscape

Company Profiles: Detailed analysis of the major companies present in the Global Food Texture Market.

Available Customizations:

Global Food Texture Market report with the given market data, Tech Sci Research offers customizations according to a company's specific needs. The following customization options are available for the report:

Company Information

Detailed analysis and profiling of additional market players (up to five).

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Table of content

1. Product Overview

1.1. Market Definition

1.2. Scope of the Market

1.2.1. Markets Covered

1.2.2. Years Considered for Study

1.2.3. Key Market Segmentations

2. Research Methodology

2.1. Objective of the Study

2.2. Baseline Methodology

2.3. Key Industry Partners

2.4. Major Association and Secondary Applications

2.5. Forecasting Methodology

2.6. Data Triangulation & Validation

2.7. Assumptions and Limitations

3. Executive Summary

3.1. Overview of the Market

3.2. Overview of Key Market Segmentations

3.3. Overview of Key Market Players

3.4. Overview of Key Regions/Countries

3.5. Overview of Market Drivers, Challenges, Trends

4. Impact of COVID-19 on Global Food Texture Market

5. Global Food Texture Market Outlook

5.1. Market Size & Forecast

5.1.1. By Value

5.2. Market Share & Forecast

5.2.1. By Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Insulin, Dextrins, Others)

5.2.2. By Application (Bakery and Confectionary, Dairy and Frozen Foods, Meat & Poultry Products, Snacks and Savory, Sauces and Dressing and Others)

5.2.3. By Region

5.2.4. By Company (2023)

5.3. Market Map

6. North America Food Texture Market Outlook

6.1. Market Size & Forecast

6.1.1. By Value

6.2. Market Share & Forecast

6.2.1. By Type

6.2.2. By Application

6.2.3. By Country

6.3. North America: Country Analysis

6.3.1. United States Food Texture Market Outlook

6.3.1.1. Market Size & Forecast

6.3.1.1.1. By Value

6.3.1.2. Market Share & Forecast

6.3.1.2.1. By Type

6.3.1.2.2. By Application

6.3.2. Mexico Food Texture Market Outlook

6.3.2.1. Market Size & Forecast

6.3.2.1.1. By Value

6.3.2.2. Market Share & Forecast

6.3.2.2.1. By Type

6.3.2.2.2. By Application

6.3.3. Canada Food Texture Market Outlook

6.3.3.1. Market Size & Forecast

6.3.3.1.1. By Value

6.3.3.2. Market Share & Forecast

6.3.3.2.1. By Type

6.3.3.2.2. By Application

7. Europe Food Texture Market Outlook

7.1. Market Size & Forecast

7.1.1. By Value

7.2. Market Share & Forecast

7.2.1. By Type

7.2.2. By Application

7.2.3. By Country

7.3. Europe: Country Analysis

7.3.1. France Food Texture Market Outlook

7.3.1.1. Market Size & Forecast

7.3.1.1.1. By Value

7.3.1.2. Market Share & Forecast

7.3.1.2.1. By Type

7.3.1.2.2. By Application

7.3.2. Germany Food Texture Market Outlook

7.3.2.1. Market Size & Forecast

7.3.2.1.1. By Value

7.3.2.2. Market Share & Forecast

7.3.2.2.1. By Type

7.3.2.2.2. By Application

7.3.3. Spain Food Texture Market Outlook

7.3.3.1. Market Size & Forecast

7.3.3.1.1. By Value

7.3.3.2. Market Share & Forecast

7.3.3.2.1. By Type

7.3.3.2.2. By Application

7.3.4. Italy Food Texture Market Outlook

7.3.4.1. Market Size & Forecast

7.3.4.1.1. By Value

7.3.4.2. Market Share & Forecast

7.3.4.2.1. By Type

7.3.4.2.2. By Application

7.3.5. United Kingdom Food Texture Market Outlook

7.3.5.1. Market Size & Forecast

7.3.5.1.1. By Value

7.3.5.2. Market Share & Forecast

7.3.5.2.1. By Type

7.3.5.2.2. By Application

8. Asia Pacific Food Texture Market Outlook

8.1. Market Size & Forecas

8.1.1. By Value

8.2. Market Share & Forecast

8.2.1. By Type

8.2.2. By Application

8.2.3. By Country

8.3. Asia Pacific: Country Analysis

8.3.1. China Food Texture Market Outlook

8.3.1.1. Market Size & Forecast

8.3.1.1.1. By Value

8.3.1.2. Market Share & Forecast

8.3.1.2.1. By Type

8.3.1.2.2. By Application

8.3.2. India Food Texture Market Outlook

8.3.2.1. Market Size & Forecast

8.3.2.1.1. By Value

8.3.2.2. Market Share & Forecast

8.3.2.2.1. By Type

8.3.2.2.2. By Application

8.3.3. Australia Food Texture Market Outlook

8.3.3.1. Market Size & Forecast

8.3.3.1.1. By Value

8.3.3.2. Market Share & Forecast

8.3.3.2.1. By Type

8.3.3.2.2. By Application

8.3.4. Japan Food Texture Market Outlook

8.3.4.1. Market Size & Forecast

8.3.4.1.1. By Value

8.3.4.2. Market Share & Forecast

8.3.4.2.1. By Type

8.3.4.2.2. By Application

8.3.5. South Korea Food Texture Market Outlook

8.3.5.1. Market Size & Forecast

8.3.5.1.1. By Value

8.3.5.2. Market Share & Forecast

8.3.5.2.1. By Type

8.3.5.2.2. By Application

9. South America Food Texture Market Outlook

9.1. Market Size & Forecast

9.1.1. By Value

9.2. Market Share & Forecast

9.2.1. By Type

9.2.2. By Application

9.2.3. By Country

9.3. South America: Country Analysis

9.3.1. Brazil Food Texture Market Outlook

9.3.1.1. Market Size & Forecast

9.3.1.1.1. By Value

9.3.1.2. Market Share & Forecast

9.3.1.2.1. By Type

9.3.1.2.2. By Application

9.3.2. Argentina Food Texture Market Outlook

9.3.2.1. Market Size & Forecast

9.3.2.1.1. By Value

9.3.2.2. Market Share & Forecast

9.3.2.2.1. By Type

9.3.2.2.2. By Application

9.3.3. Colombia Food Texture Market Outlook

9.3.3.1. Market Size & Forecast

9.3.3.1.1. By Value

9.3.3.2. Market Share & Forecast

9.3.3.2.1. By Type

9.3.3.2.2. By Application

10. Middle East and Africa Food Texture Market Outlook

10.1. Market Size & Forecast

10.1.1. By Value

10.2. Market Share & Forecast

10.2.1. By Type

10.2.2. By Application

10.2.3. By Country

10.3. MEA: Country Analysis

10.3.1. South Africa Food Texture Market Outlook

10.3.1.1. Market Size & Forecast

10.3.1.1.1. By Value

10.3.1.2. Market Share & Forecast

10.3.1.2.1. By Type

10.3.1.2.2. By Application

10.3.2. Saudi Arabia Food Texture Market Outlook

10.3.2.1. Market Size & Forecast

10.3.2.1.1. By Value

10.3.2.2. Market Share & Forecast

10.3.2.2.1. By Type

10.3.2.2.2. By Application

10.3.3. UAE Food Texture Market Outlook

10.3.3.1. Market Size & Forecast

10.3.3.1.1. By Value

10.3.3.2. Market Share & Forecast

10.3.3.2.1. By Type

10.3.3.2.2. By Application

11. Market Dynamics

11.1. Drivers

11.2. Challenges

12. Market Trends & Developments

12.1. Recent Developments

12.2. Product Launches

12.3. Mergers & Acquisitions

13. Global Food Texture Market: SWOT Analysis

14. Porter’s Five Forces Analysis

14.1. Competition in the Industry

14.2. Potential of New Entrants

14.3. Power of Suppliers

14.4. Power of Customers

14.5. Threat of Substitute Product

15. PESTLE Analysis

16. Competitive Landscape

16.1. Cargill, Incorporated

16.1.1. Business Overview

16.1.2. Company Snapshot

16.1.3. Products & Services

16.1.4. Financials (As Reported)

16.1.5. Recent Developments

16.2. Ingredion Incorporated

16.3. Koninklijke DSM N.V.

16.4. Archer-Daniels-Midland Company

16.5. CP Kelco U.S., Inc

16.6. Jungbunzlauer Suisse AG

16.7. Deosen Biochemical (Ordos) Ltd.

16.8. Euroduna Food Ingredients GmbH

16.9. Kerry Group P.L.C.

16.10. DuPont de Nemours, Inc.

17. Strategic Recommendations

18. About Us & Disclaimer

Figures and Tables

Frequently asked questions

What was the market size of the Global Food Texture Market in 2022?

The market size of the Global Food Texture Market was estimated to be USD 12.45 billion 2022.

Who are the top players operating in the Global Food Texture Market in 2022?

Cargill, Incorporated, Ingredion Incorporated., Koninklijke DSM N.V., Archer-Daniels-Midland Company, CP Kelco U.S., Inc, Jungbunzlauer Suisse AG, Deosen Biochemical (Ordos) Ltd., Euroduna Food Ingredients GmbH, Kerry Group P.L.C., DuPont de Nemours, Inc. are some of the key players operating in the Global Food Texture Market.

Which are the challenges faced by Global Food Texture Market in upcoming years?

Coat and availability of ingredients along with dietary restrictions are the major challenges faced by the Global Food Texture Market in the upcoming years.