Food Texture Market To Reach USD 18,837.8 Million By 2026 Growing At a CAGR of 6.4%
Influence of presentation of food on consumers, overall appearance, taste, demand for confectionary products in the market innovative products are the drivers of the market.
New York City, United States – May 27, 2020 /MarketersMedia/ —
The global Food Texture market was valued at USD 11,460.7 million in 2018 and is expected to reach USD 18,837.8 million by the year 2026, at a CAGR of 6.4%. The sensation of food texture plays a crucial role in influencing consumers’ liking and preference of a food product. Food textures help in retaining the nutrients and also prevent microorganism’s growth, which results in extended shelf life. Textures observe full applications in dairy products, ice creams, confectionaries, chocolates, jams, bakery items, sauces, dressings, soups, and beverages. Cellulose derivatives, starch, gelatin, and algae extracts are usually used as food textures. Gelatin is used to preserve whipped cream and mousses; confectionery, such as gummy bears and marshmallows; starches are added to liquids, usually while heating. The cornstarch will absorb liquid and swell, resulting in the liquid becoming thicker.
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Leading Food Texture manufacturers/companies operating at both regional and global levels:
CP Kelco, Tate and Lyle PLC, Ingredion Inc, DuPont, Kerry Group, Lonza Group Ltd, Naturex, Puratos Group, Cargill Inc., Archer Daniels Midland Co. and Ajinomoto Co. Inc.
Segments covered in the report:
This report forecasts revenue growth at a global, regional & country level, and provides an analysis of the market trends in each of the sub-segments from 2016 to 2026. For the purpose of this study, Reports and Data have segmented the Food texture market on the basis of source, type, functionalities, application and region:
On the basis of type, the food texture market has been segmented as follows:
• Hydrocolloids
• Emulsifiers
• Specialty Starch
• Others
On the basis of source, the food texturizing agents market has been segmented as follows:
• Plant-based
• Animal-based
• Synthetic
• Others (Microbes, sea weeds etc)
On the basis of functionality, the market has been segmented as follows:
• Thickening
• Gelling
• Emulsifying
• Stabilizing
• Others
On the basis of application, the food texture market has been segmented as follows:
• Dairy
• Bakery
• Confectionery
• Poultry & meat
• Ready to Cook & Eat
• Sauces, soups & dressings
• Other convenience food
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Further key findings from the report suggest
• Consumer preference is important to the food manufacturer, who wants to gain as wide a share of the market for the product as possible, thus there is an increasing demand for food texturing agents
• Among the texture characteristics, hardness (firmness) is one of the most important parameters, which is often used to determine the freshness of food.
• Springiness, cohesiveness, adhesiveness and gumminess are significant properties for the texture evaluation for meat-based products
• Analysis of consumer complaint data on food products indicates that there is scope for considerable improvement in textural properties of foods that are presently produced, especially processed foods
• Emulsifiers are the most popular types of food textures being used, and are expected to see a growth rate of 6.9% during the forecast period
• Use of food texture agents in bakery products is also big business, commanding an estimated market valuation of USD 6,363.03
Regional Outlook (Revenue, USD Billion; 2017-2027)
• North America
• Europe
• Asia Pacific
• MEA
• Latin America
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To summarize, the global Food Texture market report studies the contemporary market to forecast the growth prospects, challenges, opportunities, risks, threats, and the trends observed in the market that can either propel or curtail the growth rate of the industry. The market factors impacting the global sector also include provincial trade policies, international trade disputes, entry barriers, and other regulatory restrictions.
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