Demand for Variations in Food Products Augment Demand in the Textural Food Ingredients Market

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Textural food ingredients primarily play the function of enhancing the mouth-feel of a food product, to meet optimal desirability as per consumer needs. This can be determined in terms of factors such as thickness and physical properties such as dispersability and suspension. Other major properties of textural food ingredients include aspects such as size of particles, viscosity, and capability of water absorption.

The textural food ingredients market has released a wide range of products in recent years to food producers with the aim of providing consumers with the most desirable characteristics such as creaminess, crispiness, or softness. These ingredients are also being used on a wider basis in beverages.

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Growing preference towards textural food ingredients sourced from natural sources are expected to set up developments in the market. Some of the other key factors that can affect the activities in the textural food ingredients market are:

  1. Food manufacturers are increasing their focus on researching the numerous features of textural food ingredients with the aim of meeting needs of focus groups and subsequently widening their consumer bases, through unique mouth-feel experiences.
  2. North America is currently leading the textural food ingredients market owing to the high levels of research and development activities and the increasing number of strategic collaborations in the region. The Asia Pacific textural food ingredients market is expected to display a high rate of growth owing to substantial improvements in distribution channels in recent times and research projects in the region.
  3. Textural food ingredient manufacturers are anticipated to take advantage of massive opportunities in the baby food and formula market, owing to the demand for products that are capable of minimizing conditions such as dysphagia or gastro esophageal reflux.
  4. Recent years have displayed the trend of greater use of textural food ingredients in the production of ready to eat food and beverage products. This can be attributed to the increased importance being given to texture and the role it plays in improving or deteriorating flavor perception, and is consequently being used for fat and sugar substitutes on a large scale.

The growing consumer demand for better texture and taste in food products consumed has forced food manufacturers to resort to product innovation in textural food ingredients to cater to a diversified consumer palate. Future Market Insights has recently published a new report titled “Textural Food Ingredients Market: Global Industry Analysis 2012- 2016 and Opportunity Assessment 2017-2027” that studies the global textural food ingredients market over a 10 year assessment period (2017 to 2027) and provides vital insights into the factors impacting revenue growth of the global and regional markets, along with detailed forecasts based on the market segmentation.

Trends Observed in the Global Textural Food Ingredients Market

The analysis reveals some interesting trends in the demand for and consumption of textural food ingredients over the forecast period. A rise in multi-texture eating experiences has been noted across the key developing economies. Innovation in textural food ingredients has helped manufacturers reduce the cost of food products and there is an increasing adoption of the non-GMO hydrocolloid system. Developing nations are key opportunity areas for manufacturers operating in the global textural food ingredients market and there is an increasing focus on e-commerce and social media to reach a larger customer base. Digital media is fast emerging as a boon for key players in the global textural food ingredients market.

Global Textural Food Ingredients Market: Segmentation and Forecast

The global textural food ingredients market has been segmented on the basis of Functionality (Emulsifying Agent, Thickening Agent, Stabilising Agent, Gelling Agent, Others); Application (Dairy Products and Frozen Food, Bakery and Confectionery, Sauces, Dressings, and Condiments, Beverages, Snacks and Savoury, Meat and Poultry Products, Pet Food); Type (Hydrocolloids, Starch and Derivatives, Emulsifiers, Others); Form (Concentrate, Powders, Flakes); and Region (North America, Latin America, Western Europe, Eastern Europe, APEJ, Japan, MEA).

  • Hydrocolloids type segment will remain dominant throughout the forecast period with over 55% market share, followed by Emulsifiers at 29% value share
  • Stabilising Agent segment by functionality will lead in terms of market value, estimated to reach a valuation in excess of US$ 7,800 Mn by 2027 end
  • By application, the Dairy Products and Frozen Food segment will remain dominant with almost US$ 4,500 Mn in revenues by end 2027 and a CAGR of 5.5%
  • The Powder form segment will dominate the global market in terms of value share, estimated to hold more than 45% share of the market by 2027 end
  • North America region will dominate the global market for textural food ingredients, with almost 30% value share and revenues in excess of US$ 5,200 Mn by the end of the forecast period in 2027

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Global Textural Food Ingredients Market: Vendor Analysis

The report features some of the prominent players operating in the global textural food ingredients market such as Cargill, Incorporated, Kerry Group Plc., Dohler GmbH, Tate & Lyle PLC, Sensient Technologies Corporation, Archer Daniels Midland Company, Koninklijke DSM N.V., Ajinomoto Co., Inc., CHS Inc., Ingredients Inc., C.P. Kelco, Naturex SA, FMC Corporation, Ingredion Incorporated, E. I. du Pont de Nemours and Company, Foodchem International Corporation, Symrise AG, Ashland Global Holdings Inc., Furest Day Lawson Holdings Limited, Lonza Group Ltd. The global textural food ingredients market is highly fragmented; however, the market is more inclined towards technically superior and sophisticated products. Leading market players are targeting the growing economies in the APEJ region, owing to an increasing consumer preference for more variety in texture and taste in food products across various countries in the region.

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