식품 텍스처 시장 예측(-2030년) : 유형, 기능성, 용도별, 지역별 세계 분석

According to Stratistics MRC, the Global Food Texture Market is accounted for $14.7 billion in 2023 and is expected to reach $24.8 billion by 2030 growing at a CAGR of 7.8% during the forecast period. The food texture market encompasses a diverse range of products and ingredients aimed at enhancing or modifying the sensory experience of food, primarily focusing on its texture. Food texture encompasses various sensory attributes such as crispiness, crunchiness, creaminess, viscosity, and chewiness, which significantly influence the overall eating experience. Manufacturers utilize food texture modifiers, stabilizers, thickeners, and emulsifiers to enhance product texture, consistency, and mouthfeel. Additionally, texture modification techniques are employed to improve the sensory appeal of processed foods, create unique product formulations, and extend shelf life.

According to the 2021 Global Health Monitor study, Mexico had 52% of obese people, while 13% of the population in the world was diabetic. According to the Health Survey for England report from 2021.25% of men and 26% of women in England were obese.

Market Dynamics:

Driver:

Increasing awareness about health and wellness

The growing emphasis on health and wellness has sparked a notable shift in consumer preferences towards healthier food options. As individuals become more conscious of their dietary choices, they are increasingly seeking foods that not only offer nutritional benefits but also provide a satisfying sensory experience. This heightened awareness has propelled the food texture market to innovate and diversify its offerings. Manufacturers are now focusing on developing textures that enhance both the nutritional profile and the overall eating experience of their products.

Restraint:

Cost considerations

Cost considerations play a significant role in restraining the food texture market on various fronts. The development and incorporation of innovative texture-modifying ingredients and technologies often incur high research and development costs, which are eventually passed on to consumers. This can limit market penetration, especially in price-sensitive segments. Maintaining consistency in texture across batches while adhering to cost constraints can be challenging for manufacturers. Substituting cheaper ingredients or altering processing methods to reduce costs may compromise the quality and sensory experience of the final product, deterring consumers.

Opportunity:

Advances in food science and technology

Advancements in food science and technology are revolutionizing the food texture market by offering innovative solutions to enhance texture profiles in food products. Through techniques like microencapsulation, nanotechnology, and 3D printing, manufacturers can manipulate the texture of foods to meet consumer preferences and create unique sensory experiences. Microencapsulation allows for the controlled release of ingredients, enhancing mouthfeel and texture. Nanotechnology enables the manipulation of particle sizes, resulting in smoother textures or desired consistencies.

Threat:

Competitive landscape

Intense competition often leads to price wars among companies, which can lower profit margins and hinder investment in research and development for innovative texture solutions. Established players with strong brand recognition and distribution networks may make it challenging for new entrants to gain market share, limiting competition and innovation. Stringent regulatory requirements and quality standards can act as barriers to entry for smaller players, further consolidating the market among a few dominant companies. However, this competitive pressure may discourage market players from introducing novel textures or investing in advanced manufacturing technologies, ultimately constraining the overall growth potential of the food texture market.

Covid-19 Impact:

The COVID-19 pandemic significantly impacted the food texture market, leading to shifts in consumer preferences and supply chain disruptions. With lockdowns and social distancing measures in place, there was a surge in demand for shelf-stable and convenient foods, driving up sales of processed and packaged products. On the production side, disruptions in the supply chain, labor shortages, and stringent safety protocols posed challenges for manufacturers, affecting the availability and diversity of food textures. Overall, COVID-19 reshaped the food texture market dynamics, emphasizing the importance of adaptability and innovation to meet evolving consumer needs in unprecedented times.

The Cellulose Derivatives segment is expected to be the largest during the forecast period

The Cellulose Derivatives segment is substantially enhancing the Food Texture Market by offering a versatile range of additives derived from cellulose, a natural polymer found in plants. These derivatives, including methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose, are valued for their ability to modify and improve food texture properties such as viscosity, stability, and mouthfeel. In various food products, cellulose derivatives act as thickeners, stabilizers, emulsifiers, and bulking agents, allowing manufacturers to achieve desired textures while maintaining product quality and shelf stability.

The Emulsifying Agents segment is expected to have the highest CAGR during the forecast period

Emulsifying Agents segment is expected to have the highest CAGR during the forecast period. These agents facilitate the formation and stabilization of emulsions, which are essential for creating smooth, creamy textures in various food items such as sauces, dressings, spreads, and baked goods. By improving the stability and uniformity of these emulsions, emulsifying agents help prevent ingredient separation and maintain desirable mouthfeel, appearance, and overall sensory experience for consumers. Additionally, they enable the incorporation of ingredients that might otherwise be incompatible, broadening the range of formulations and textures achievable in food products. Therefore, these elements are boosting the segmental growth.

Region with largest share:

Asia Pacific region is projected to hold the largest share of the market over the extrapolated period. Consumers are becoming increasingly aware of the relationship between diet and health, leading to a growing demand for food products that offer both nutritional value and sensory satisfaction. There's a heightened interest in textures that enhance the overall eating experience while still aligning with health goals in the region. This trend has prompted food manufacturers to innovate and develop products with improved textures that cater to the preferences of health-conscious consumers. As a result, these factors are enhancing the regional growth.

Region with highest CAGR:

Asia Pacific region is poised to witness profitable growth during the estimation period. Government regulations in the Asia Pacific region are playing a pivotal role in enhancing the Food Texture Market by ensuring product safety, quality, and labeling standards. Stringent regulations imposed by governing bodies mandate manufacturers to adhere to specific texture standards, ensuring consistency and consumer satisfaction. These regulations in the region often address aspects such as texture modification techniques, permissible additives, and labeling requirements, thereby fostering transparency and consumer trust. Moreover, regulations aimed at promoting healthy eating habits and addressing dietary concerns have led to an increased demand for textured foods that mimic the mouthfeel of traditional options while offering improved nutritional profiles across the region.

Key players in the market

Some of the key players in Food Texture market include Archer Daniels Midland Company, Ashland Global Holdings Inc, BASF SE, Cargill, Incorporated, DowDuPont Inc, FMC Corporation, GEA Group AG, Ingredion Incorporated, International Flavors & Fragrances Inc, Kerry Group plc, Lonza Group Ltd, PPG Industries, Inc, Sensient Technologies Corporation, Symrise AG and Tate & Lyle plc.

Key Developments:

In September 2023, Tate & Lyle partnered with IMCD in Finland and the Baltic region, expanding their ingredient distribution. This collaboration will help Tate & Lyle expand the geographical reach of its food textures to Finland and the Baltic region thereby expanding its market share.

In May 2023, Ajinomoto Co., Inc. entered a strategic alliance with Solar Foods to utilize Solein, a CO2-fed microbial protein, and conduct market feasibility studies in Singapore from fiscal 2024.

In January 2023, ADM's acquisition of Kansas Protein Foods strengthened its position in the food texture market. This strategic move brings flexibility and capacity to unflavored textured soy protein, flavored alternatives, and non-GMO proteins.

In April 2022, Cargill Salt announced it will invest USD 68 billion in expanding ST. Clair Plant. Investments being made by Cargill will enhance the plant's production capacity through increased automation, new technology, and efficiency improvements.

Types Covered:

• Cellulose Derivatives
• Dextrins
• Gelatins
• Gums
• Inulin
• Pectins
• Starch
• Other Types

Functionalities Covered:

• Emulsifying Agents
• Gelling Agents
• Stabilizing Agents
• Thickening Agents
• Other Functionalities

Applications Covered:

• Beverage
• Dairy Products
• Fillings
• Meat Products
• Ready Meals
• Sauces
• Other Applications

Regions Covered:

• North America
  • US
  • Canada
  • Mexico
• Europe
  • Germany
  • UK
  • Italy
  • France
  • Spain
  • Rest of Europe
• Asia Pacific
  • Japan
  • China
  • India
  • Australia
  • New Zealand
  • South Korea
  • Rest of Asia Pacific
• South America
  • Argentina
  • Brazil
  • Chile
  • Rest of South America
• Middle East & Africa
  • Saudi Arabia
  • UAE
  • Qatar
  • South Africa
  • Rest of Middle East & Africa

What our report offers:

• Market share assessments for the regional and country-level segments
• Strategic recommendations for the new entrants
• Covers Market data for the years 2021, 2022, 2023, 2026, and 2030
• Market Trends (Drivers, Constraints, Opportunities, Threats, Challenges, Investment Opportunities, and recommendations)
• Strategic recommendations in key business segments based on the market estimations
• Competitive landscaping mapping the key common trends
• Company profiling with detailed strategies, financials, and recent developments
• Supply chain trends mapping the latest technological advancements

Free Customization Offerings:

All the customers of this report will be entitled to receive one of the following free customization options:

• Company Profiling
  • Comprehensive profiling of additional market players (up to 3)
  • SWOT Analysis of key players (up to 3)
• Regional Segmentation
  • Market estimations, Forecasts and CAGR of any prominent country as per the client's interest (Note: Depends on feasibility check)
• Competitive Benchmarking
  • Benchmarking of key players based on product portfolio, geographical presence, and strategic alliances

Table of Contents

1 Executive Summary

2 Preface

• 2.1 Abstract
• 2.2 Stake Holders
• 2.3 Research Scope
• 2.4 Research Methodology
  • 2.4.1 Data Mining
  • 2.4.2 Data Analysis
  • 2.4.3 Data Validation
  • 2.4.4 Research Approach
• 2.5 Research Sources
  • 2.5.1 Primary Research Sources
  • 2.5.2 Secondary Research Sources
  • 2.5.3 Assumptions

3 Market Trend Analysis

• 3.1 Introduction
• 3.2 Drivers
• 3.3 Restraints
• 3.4 Opportunities
• 3.5 Threats
• 3.6 Application Analysis
• 3.7 Emerging Markets
• 3.8 Impact of Covid-19

4 Porters Five Force Analysis

• 4.1 Bargaining power of suppliers
• 4.2 Bargaining power of buyers
• 4.3 Threat of substitutes
• 4.4 Threat of new entrants
• 4.5 Competitive rivalry

5 Global Food Texture Market, By Type

• 5.1 Introduction
• 5.2 Cellulose Derivatives
• 5.3 Dextrins
• 5.4 Gelatins
• 5.5 Gums
• 5.6 Inulin
• 5.7 Pectins
• 5.8 Starch
• 5.9 Other Types

6 Global Food Texture Market, By Functionalities

• 6.1 Introduction
• 6.2 Emulsifying Agents
• 6.3 Gelling Agents
• 6.4 Stabilizing Agents
• 6.5 Thickening Agents
• 6.6 Other Functionalities

7 Global Food Texture Market, By Application

• 7.1 Introduction
• 7.2 Beverage
• 7.3 Dairy Products
• 7.4 Fillings
• 7.5 Meat Products
• 7.6 Ready Meals
• 7.7 Sauces
• 7.8 Other Applications

8 Global Food Texture Market, By Geography

• 8.1 Introduction
• 8.2 North America
  • 8.2.1 US
  • 8.2.2 Canada
  • 8.2.3 Mexico
• 8.3 Europe
  • 8.3.1 Germany
  • 8.3.2 UK
  • 8.3.3 Italy
  • 8.3.4 France
  • 8.3.5 Spain
  • 8.3.6 Rest of Europe
• 8.4 Asia Pacific
  • 8.4.1 Japan
  • 8.4.2 China
  • 8.4.3 India
  • 8.4.4 Australia
  • 8.4.5 New Zealand
  • 8.4.6 South Korea
  • 8.4.7 Rest of Asia Pacific
• 8.5 South America
  • 8.5.1 Argentina
  • 8.5.2 Brazil
  • 8.5.3 Chile
  • 8.5.4 Rest of South America
• 8.6 Middle East & Africa
  • 8.6.1 Saudi Arabia
  • 8.6.2 UAE
  • 8.6.3 Qatar
  • 8.6.4 South Africa
  • 8.6.5 Rest of Middle East & Africa

9 Key Developments

• 9.1 Agreements, Partnerships, Collaborations and Joint Ventures
• 9.2 Acquisitions & Mergers
• 9.3 New Product Launch
• 9.4 Expansions
• 9.5 Other Key Strategies

10 Company Profiling

• 10.1 Archer Daniels Midland Company
• 10.2 Ashland Global Holdings Inc
• 10.3 BASF SE
• 10.4 Cargill, Incorporated
• 10.5 DowDuPont Inc
• 10.6 FMC Corporation
• 10.7 GEA Group AG
• 10.8 Ingredion Incorporated
• 10.9 International Flavors & Fragrances Inc
• 10.10 Kerry Group plc
• 10.11 Lonza Group Ltd
• 10.12 PPG Industries, Inc
• 10.13 Sensient Technologies Corporation
• 10.14 Symrise AG
• 10.15 Tate & Lyle plc