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Food Texture Market

Food Texture Market (Texturizing agents) by Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Inulin, Dextrins, and Others), Application (Dairy Products & Ice Creams, Confectionery, Jams, Layers, Fillings, Bakery, Meat Products, Ready Meals, Sauces, Beverage, and Others), and Product (Natural and Synthetic): Global Opportunity Analysis and Industry Forecast, 2021–2030

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Food texturizing agents alter the texture of solid or liquid foods without altering their qualities. They inhibit the growth of microbes and aid in the retention of nutrients, extending the shelf life of the product. They improve the product's stability by enhancing the suspension of other ingredients. Food texturizing chemicals are used to give any savory or sweet meal a tasty and creamy texture without affecting the flavor. They are prescribed for people who have dysphagia or trouble swallowing. Natural and synthetic food texturizing agents are the two categories of food texturizing agents. Texturizing agents are used in a variety of products, including dairy, bakery, and confectionery, Meat Products, Beverages, sauces and dressing and others.

Market Scope and Structure Analysis

Report Metric


Market Size Available for Years


  Base Year Considered


  Forecast Period


  Forecast Unit

  Value (USD)

  Segments Covered

  Type, Application, Product, and Region


COVID-19 Impact analysis

  • People have become more health concerned as a result of COVID-19, which has contributed to an increase in demand for processed foods. Food textures will be in more demand as a result of this. 
  • COVID-19 has thrown a wrench in the supply chain, making it harder for producers to receive raw materials on time, resulting in a drop in sales. 
  • The demand for food emulsifiers has increased as a result of the pandemic, and this will have an impact on the demand for food textures as well.

Top Impacting Factors

  • Most food and beverage industries use food texturizing agents as food stabilizers and emulsifiers because they have the properties of inhibiting microbe development, extending shelf life, and, most importantly, giving food items a distinct mouth feel.
  • The rapid rise of food texturizers in the food and beverage business is reflected in the increasing palatability and taste appeal. Food texturizer’s market growth is mostly driven by global food and beverage growth, which is expected to continue in the future.
  • Food texturizing agents have the potential to maintain their stability during food processing while also extending the shelf life of the food product. Because of these factors, canned pet food for dogs and cats has become more popular. Food texturizing additives not only affect the texture of canned foods, but also aid to stabilize and gel them.

Market Trends

Demand for low-calorie foods is increasing

Much advancement in the food and beverage sector has resulted from the fast-changing lifestyle. Consumers are looking for alternative food products with an emphasis on the product's ingredient content. Furthermore, the rise in obesity and cardiovascular disease instances in recent years has sparked a need for low-fat foods. Also increase in the number of gym goers and people who actively try to stay in shape have also led to rise in demand for low calorie foods

Food texturizing agents can be used to substitute calorie-dense fats and oils, allowing for healthier food formulation. Food texturizing chemicals have also been used as "fat mimetic" in improved food compositions. Low fat ice creams and dressings, for example, are made with cellulose derivatives such as microcrystalline cellulose, a sort of texturizing agent. Thus this will lead to increase in demand for food texturing agents. This will increase the sales expand the market for food texture market.

Usage in infant formula for adults with swallowing problems and other functionalities

Food texturizing agents have been added to the diets of newborns in neonatal intensive care units due to rising concerns about dysphagia and gastro esophageal reflux illness (NICUs). Food texturizing agents make food heavier without changing its natural texture, as well as preventing food from rising back up into the esophagus. This has generated a significant opportunity for food texturizing companies to develop new food products to meet the expanding demand in the baby feed market. Dysphagia, or difficulty swallowing in medical words, has increased significantly in recent years, particularly among the elderly. Texturizing chemicals in food, such as thickeners, help to slow down the transit of fluids and food, giving the swallowing process more time to coordinate. As a result, patients with dysphagia frequently use food texturizing agents to change the consistency of their food.

Apart from texturizing, food texturizing agents also have other important activities such emulsification, protein stabilization, gelling, and texture modification, which has increased their potential for use in the food and beverage sector. Food texturizing agents are frequently used in soups, gravies, sauces, and toppings, whereas they are generally used in marmalades, jellies, and jams for their gelling qualities.

Key Benefits of the Report

  • This study presents the analytical depiction of the Food Texture Market (Texturizing agents) industry along with the current trends and future estimations to determine the imminent investment pockets.
  • The report presents information related to key drivers, restraints, and opportunities along with detailed analysis of the Food Texture Market (Texturizing agents) share.
  • The current market is quantitatively analyzed from 2020 to 2028 to highlight the Food Texture Market (Texturizing agents) growth scenario.
  • Porter’s five forces analysis illustrates the potency of buyers & suppliers in the market. 
  • The report provides a detailed Food Texture Market (Texturizing agents) analysis based on competitive intensity and how the competition will take shape in coming years

Questions answered in the Report

  • Who are the leading market players active in the Food Texture Market (Texturizing agents)?
  • What current trends will influence the market in the next few years?
  • What are the driving factors, restraints, and opportunities in the market?
  • What future projections would help in taking further strategic steps?
  • What is Food Texture Market (Texturizing agents) prediction in the future?
  • Which will be the niches at which players profiling with recent advancements should set a presence?
  • What are the driving factors and opportunities in the market?
  • What are the current trends and predicted trends?
  • What are the challenges faced in the Food Texture Market (Texturizing agents)?

Key Market Segments

Segments Sub-segments
By Type
  • Cellulose Derivatives
  • Gums, Pectins, Gelatins
  • Starch
  • Inulin
  • Dextrins
  • Others
By Application
  • Dairy Products & Ice Creams
  • Confectionery
  • Jams, Layers, Fillings
  • Bakery
  • Meat Products
  • Ready Meals
  • Sauces
  • Beverage
  • Others
By Product
  • Natural
  • Synthetic
By Region
  • North America
    • U.S.
    • Canada
    • Mexico
  • Europe
    • Germany
    • France
    • UK
    • Spain
    • Italy
    • Rest of Europe
  • Asia-Pacific
    • China
    • India
    • Japan
    • Australia
    • South Korea
    • Rest of Asia-Pacific
    • Latin America
    • Middle East
    • Africa

Key Market Players

  • Cargill
  • Incorporated
  • DowDuPont Inc.
  • Ingredion Inc.
  • Tate & Lyle PLC
  • Ashland Global Holdings Inc.
  • Koninklijke DSM N.V.
  • CP Kelco
  • Kerry Group PLC
  • Darling Ingredients Inc.
  • Fuerst Day Lawson Limited
  • W Hydrocolloids Inc.
  • Nestlé Health Science S.A.
  • Acuro Organics Limited
  • Jungbunzlauer Holding AG
  • Arthur Branwell & Co Ltd
  • Deosen USA, Inc.
  • Euroduna Food Ingredients GmbH
  • AkzoNobel N.V.
  • Naturex S.A.
  • Archer Daniels Midland Company
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