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The food texture market size is projected to increase by USD 4.15 billion at a CAGR of 4.57% between 2023 and 2028.
Furthermore, The North American market anticipates a consistent growth trajectory fueled by increasing consumer demand for fat replacers, emulsifiers, and health-conscious ingredients, particularly in the US. Continuous product innovation remains a key driver propelling market expansion throughout the region. With abundant growth opportunities available, North America presents a fertile ground for market players to explore and capitalize on emerging trends, offering a conducive environment for market analysis, forecasting, and global market insights amidst evolving consumer preferences and convenience-driven market dynamics. Additionally, Ashland Inc. company offers food texture solutions such as aerowhip whipping aids, polyclar wine stabilizers, polyclar beer stabilizers, and benecel mc.
The market shows an accelerated CAGR during the forecast period.
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Increasing awareness of health and wellness among consumers is the key factor driving the market. Food producers utilize texture-modifying products like locust bean gum, a natural meat texture stabilizer, to enhance the quality of high-quality meat, ensuring desirable physical properties and a clean label for superior food experiences. Rising health awareness drives the market as consumers prioritize nutritious yet enjoyable food experiences.
Further, food texture additives and texturizing agents are essential components in the culinary industry, helping chefs create a diverse range of textures, from soft and smooth to crunchy and lumpy, enhancing the dining experience for consumers worldwide. Further, manufacturers respond with texture-enhanced products like high-fiber snacks and protein-rich beverages. This trend spurs innovation in ingredients and formulations, promoting the growth of natural and clean label texture-modified foods catering to health-conscious consumers.
Rising consumer inclination for artisanal and aesthetically pleasing foods is the primary trend shaping the market. Artisanal and gourmet cuisines often emphasize intricate textures, from crispy crusts on artisanal bread to velvety sauces and perfectly balanced textures in dishes like risotto or sushi. Furthermore, the growing popularity of food-focused social media platforms and culinary influencers has fueled consumer interest in visually and aesthetically pleasing dishes with intricate textures. Consumers are increasingly drawn to foods that not only taste delicious but also look appealing and photograph well.
As a result, manufacturers are responding to this demand by developing innovative texture-modified products that cater to the preferences of discerning consumers seeking artisanal and aesthetically pleasing foods. Therefore, rising consumer inclination for artisanal and aesthetically pleasing foods will fuel the growth of the market during the forecast period.
The negative impact on taste and other sensory attributes is the major challenge that affects the market expansion. While texture plays a crucial role in consumer perception and enjoyment of food, they can negatively impact taste and the overall sensory experience. Moreover, textural inconsistencies or irregularities within a product can disrupt the eating experience and detract from the perceived quality and value of the food item. As consumers become more discerning and demanding in their sensory expectations, food manufacturers are under pressure to deliver products with consistent, appealing textures that enhance taste, mouthfeel, and overall sensory enjoyment.
Moreover, consumer preference for natural and clean-label ingredients further complicates the formulation process, as synthetic or artificial texture agents may be perceived as undesirable despite their functional benefits. As a result, some food manufacturers may face limitations in terms of their ability to innovate and differentiate their products in the marketplace. Therefore, any unpleasant impact on the taste and other sensory attributes of food products will hinder the growth of the market during the forecast period.
The natural segment of the market is gaining momentum as consumers prioritize clean-label ingredients. This segment comprises plant and animal-derived ingredients like starches, fibers, gums, and proteins, offering functional properties without synthetic additives. Starches from corn, tapioca, and potatoes, along with fibers like cellulose and pectin, enhance texture. Plant-based gums such as guar gum and xanthan gum improve mouthfeel, while proteins from soy and whey provide structure. Key suppliers like Tate and Lyle PLC and Ingredion Inc. offer diverse portfolios of natural solutions, meeting the demand for clean-label and plant-based ingredients.
The market share growth by the cellulose derivatives segment will be significant during the forecast period. The cellulose derivatives segment within the market is experiencing steady growth due to its multifunctional properties and applications across the food and beverage industry. Derived from natural sources like wood pulp and cotton, cellulose derivatives like methylcellulose, CMC, HPMC, and MCC are modified to provide specific textural attributes such as thickening and stabilizing properties to various food products.
The cellulose derivatives segment was valued at USD 4.54 billion in 2018.
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Additionally, Key players like Ashland Inc. offer a range of food-grade cellulose derivatives renowned for enhancing texture and stability in food formulations. With the increasing demand for clean-label and plant-based ingredients, cellulose derivatives are expected to play a crucial role in shaping the quality and sensory experience of food products worldwide. Thus, such factors will drive segment growth during the forecast period.
North America is estimated to contribute 35% to the growth of the global market during the forecast period
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Technavio's analysts have provided extensive insight into the market forecasting, detailing the regional trends and drivers influencing the market's trajectory throughout the forecast period. In North America, market growth may be hindered by the use of unhealthy products. Key market players like Archer Daniels Midland Co., Cargill Inc., and Ingredion Inc. are expanding production capacities, focusing on segments like chilled and frozen foods. Stringent regulations by the US FDA govern the market. Additionally, research, technological advancements, and strategic partnerships among manufacturers and technology providers are anticipated to boost market growth in the region.
Companies are implementing various strategies, such as strategic alliances, partnerships, mergers and acquisitions, geographical expansion, and product/service launches, to enhance their presence in the market forecasting growth and analysis.
The market growth and forecasting report also includes detailed analyses of the competitive landscape of the market and information about 10 market companies, including:
CP Kelco US Inc., Deosen Biochemical (Ordos) Ltd., Estelle Chemicals Pvt. Ltd., Fiberstar Inc., Ingredion Inc., International Flavors and Fragrances Inc, JELU WERK J. Ehrler GmbH and Co. KG, Jungbunzlauer Suisse AG, Kerry Group Plc, Koninklijke DSM NV, Levapan S.A., Riken Vitamin Co. Ltd., Royal Avebe, SELECTAROME, Tate and Lyle PLC, Willy Benecke GmbH, and Cargill Inc.
The market analysis and report of qualitative and quantitative analysis of companies has been conducted to help clients understand the wider business environment as well as the strengths and weaknesses of key market players. Data is qualitatively analyzed to categorize companies as pure play, category-focused, industry-focused, and diversified; it is quantitatively analyzed to categorize companies as dominant, leading, strong, tentative, and weak.
The market research and growth report forecasts market growth analysis by revenue at global, regional & country levels and provides an analysis of the latest trends and growth opportunities from 2018 to 2028.
The market is driven by the demand for mouth-watering experiences, with consumers seeking mushy delights that tantalize their taste buds. Food texturization compounds like gelatin, inulin, and dextrin are used to achieve the desired viscosity, thickness, and creaminess in a variety of culinary creations. From bakery and confectionery to dairy & frozen foods, these texturizing additives play a vital role in enhancing the texture of liquid and dry products alike. With a focus on quality, taste, and texture, the market caters to diverse preferences, offering options for artisanal and aesthetically pleasing cuisines in fine dining and gourmet settings.
Further, in the dynamic market, every aspect, from dish presentation to the sensations felt in the mouth and hands, is carefully crafted to deliver an unparalleled culinary experience. Clarity and flavor are paramount, adhering to stringent additive rules and undergoing rigorous testing to ensure perfection. From food service establishments like restaurants and cafes to artisanal specialty foods, a diverse array of materials is employed to enhance surface texture and liquid food texture in beverage-based items. Rich in vitamins and minerals, offerings span from fresh meals to frozen alternatives and processed foods, including low-calorie options and gourmet foods featuring innovative ingredients like agar-agar and sodium alginate for naturalness and texture enhancement.
Further, the food processing industry drives advancements in culinary heritage, catering to plant-based diets and alternative protein sources with pectins, gelatins, and more, ensuring sumptuous experiences in dairy products & ice creams, jams, and meat products. Besides, in the realm of the market, diversity abounds with specialty foods and artisanal cuisines offering unique experiences. From dairy and meat substitutes to packaged goods, ingredient choices drive innovation. Molecular gastronomy explores dextrins and thickening agents, while smoothies and functional beverages embrace texture-enhancing ingredients for a memorable culinary journey.
Market Scope |
|
Report Coverage |
Details |
Page number |
173 |
Base year |
2023 |
Historic period |
2018-2022 |
Forecast period |
2024-2028 |
Growth momentum & CAGR |
Accelerate at a CAGR of 4.57% |
Market Growth 2024-2028 |
USD 4.15 billion |
Market structure |
Fragmented |
YoY growth 2023-2024(%) |
4.15 |
Regional analysis |
North America, Europe, APAC, South America, and Middle East and Africa |
Performing market contribution |
North America at 35% |
Key countries |
US, Canada, China, Germany, and UK |
Competitive landscape |
Leading Companies, Market Positioning of Companies, Competitive Strategies, and Industry Risks |
Key companies profiled |
Ajinomoto Co. Inc., Archer Daniels Midland Co., Ashland Inc., CP Kelco US Inc., Deosen Biochemical (Ordos) Ltd., Estelle Chemicals Pvt. Ltd., Fiberstar Inc., Ingredion Inc., International Flavors and Fragrances Inc, JELU WERK J. Ehrler GmbH and Co. KG, Jungbunzlauer Suisse AG, Kerry Group Plc, Koninklijke DSM NV, Levapan S.A., Riken Vitamin Co. Ltd., Royal Avebe, SELECTAROME, Tate and Lyle PLC, Willy Benecke GmbH, and Cargill Inc. |
Market dynamics |
Parent market analysis, Market growth inducers and obstacles, Fast-growing and slow-growing segment analysis, COVID-19 impact and recovery analysis and future consumer dynamics, Market condition analysis for the forecast period. |
Customization purview |
If our report has not included the data that you are looking for, you can reach out to our analysts and get segments customized. |
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1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation by Product
7 Market Segmentation by Source
8 Customer Landscape
9 Geographic Landscape
10 Drivers, Challenges, and Trends
11 Vendor Landscape
12 Vendor Analysis
13 Appendix
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