The global demand for Food Texture Market is presumed to reach the market size of nearly USD 25.2 BN by 2030 from USD 14.89 BN in 2022 with a CAGR of 6.8% under the study period of 2023 - 2030. Regarding volume, the market was calculated XX Kilo Ton in 2022 and forecast to touch XX Kilo Ton by 2030 with a CAGR of XX% during 2023-2030.
Food texture refers to the sensory perception of a food product as it is perceived by the mouth and fingers. It encompasses a range of sensations related to how a food feels when touched, bitten, chewed, or swallowed.
The food texture market is propelled by dynamic factors that shape consumer preferences and drive innovation in the food industry. Changing consumer tastes, influenced by health and wellness trends, play a pivotal role, with a focus on textures associated with freshness and minimally processed foods. Advancements in food processing technologies contribute to novel textures, while product differentiation remains a key driver, encouraging manufacturers to explore unique textural attributes. The rise of plant-based alternatives emphasizes the importance of replicating traditional textures in non-animal-based products. Clean label preferences drive the use of natural texturizers, and the snack industry's growth underscores the significance of diverse textures in snack products. Culinary trends, convenience food demands, and sensory marketing strategies further contribute to the diversity and innovation in the Food texture market. The globalization of flavors and textures, influenced by multicultural culinary influences, adds to the variety of textural experiences available to consumers globally. Texture continues to be a central focus, shaping the sensory appeal and market success of food products.
The report covers Porter’s Five Forces Model, Market Attractiveness Analysis, and Value Chain analysis. These tools help to get a clear picture of the industry’s structure and evaluate the competition attractiveness at a global level. Additionally, these tools also give an inclusive assessment of each segment in the global market of food texture. The growth and trends of Food Texture Industry provide a holistic approach to this study.
This section of the food texture market report provides detailed data on the segments by analyzing them at country and regional level, thereby assisting the strategist in identifying the target demographics for the respective product or services with the upcoming opportunities.
By Type
By Source
By Form
By Application
By Functionality
This section covers the regional outlook, which accentuates current and future demand for the Food Texture market across North America, Europe, Asia-Pacific, Latin America, and Middle East & Africa. Further, the report focuses on demand, estimation, and forecast for individual application segments across all the prominent regions.
The research report also covers the comprehensive profiles of the key players in the market and an in-depth view of the competitive landscape worldwide. The major players in the food texture market include Ajinomoto Co Inc. (Japan), ADM (US), Ashland (US), IFF (US), Cargill (US), Tate & Lyle (UK), Avebe (Netherlands). CP Kelco (US), Kerry Group plc (Ireland), DSM (Netherlands), Ingredion (US), Estelle Chemicals Pvt. Ltd (India). Fiberstar, Inc: (US), Riken Vitamin Co. Ltd. (Japan), and Levapan S.A. (Colombia). This section consists of a holistic view of the competitive landscape that includes various strategic developments such as key mergers & acquisitions, future capacities, partnerships, financial overviews, collaborations, new product developments, new product launches, and other developments.
1 . PREFACE
1.1. Report Description
1.1.1. Objective
1.1.2. Target Audience
1.1.3. Unique Selling Proposition (USP) & offerings
1.2. Research Scope
1.3. Research Methodology
1.3.1. Market Research Process
1.3.2. Market Research Methodology
2 . EXECUTIVE SUMMARY
2.1. Highlights of Market
2.2. Global Market Snapshot
3 . FOOD TEXTURE – INDUSTRY ANALYSIS
3.1. Introduction - Market Dynamics
3.2. Market Drivers
3.3. Market Restraints
3.4. Opportunities
3.5. Industry Trends
3.6. Porter’s Five Force Analysis
3.7. Market Attractiveness Analysis
3.7.1 Market Attractiveness Analysis By Type
3.7.2 Market Attractiveness Analysis By Source
3.7.3 Market Attractiveness Analysis By Form
3.7.4 Market Attractiveness Analysis By Application
3.7.5 Market Attractiveness Analysis By Functionality
3.7.6 Market Attractiveness Analysis By Region
4 . VALUE CHAIN ANALYSIS
4.1. Value Chain Analysis
4.2. Raw Material Analysis
4.2.1. List of Raw Materials
4.2.2. Raw Material Manufactures List
4.2.3. Price Trend of Key Raw Materials
4.3. List of Potential Buyers
4.4. Marketing Channel
4.4.1. Direct Marketing
4.4.2. Indirect Marketing
4.4.3. Marketing Channel Development Trend
5 . GLOBAL FOOD TEXTURE MARKET ANALYSIS BY TYPE
5.1 Overview by Type
5.2 Historical and Forecast Data
5.3 Analysis by Type
5.4 Cellulose Derivatives Historic and Forecast Sales by Regions
5.5 Gums Historic and Forecast Sales by Regions
5.6 Pectin Historic and Forecast Sales by Regions
5.7 Gelatin Historic and Forecast Sales by Regions
5.8 Starch Historic and Forecast Sales by Regions
5.9 Inulin Historic and Forecast Sales by Regions
5.10. Dextrin Historic and Forecast Sales by Regions
5.11 Other Types Historic and Forecast Sales by Regions