Food Texture Market Expected to Reach $23.9 Billion by 2032—Allied Market Research

According to a new report published by Allied Market Research, titled, “Food Texture Market," The food texture market size was valued at $13.8 billion in 2022, and is estimated to reach $23.9 billion by 2032, growing at a CAGR of 5.7% from 2023 to 2032.

The food texture market refers to the industry that deals with the production and sale of food ingredients and additives that enhance or modify the texture of various food products. Texture plays a crucial role in the overall sensory experience of food, affecting factors such as mouthfeel, consistency, and perception of quality. Food texture ingredients are used to improve the taste, appearance, stability, and shelf life of food products. The food texture market is a thriving sector within the food industry that encompasses a wide range of ingredients and additives aimed at enhancing and modifying the texture of various food products. Texture plays a fundamental role in the overall sensory experience of food, influencing factors such as mouthfeel, consistency, and perceived quality. Food texture ingredients are utilized to improve taste, appearance, stability, and shelf life, catering to the evolving preferences of consumers. In recent years, the food texture market growth has been substantial, driven by several factors. One significant factor is the change in the consumer landscape, characterized by evolving preferences and demands. Consumers today seek novel and exciting food experiences, and texture plays a pivotal role in delivering these experiences. Whether it is the satisfying crunch of a potato chip, the smooth creaminess of a chocolate mousse, or the chewiness of a gummy candy, texture adds an extra dimension to food enjoyment.

Furthermore, the rise in demand for convenience foods has significantly contributed to the expansion of the food texture market. With busy lifestyles and time constraints, consumers increasingly turn to convenient options such as ready-to-eat meals, snacks, and beverages. The texture of these products is essential for creating a pleasant and satisfying eating experience. Food texture ingredients aid in maintaining the desired texture throughout processing, storage, and consumption, ensuring that convenience foods meet consumers' expectations. Functional ingredients play a crucial role in the food texture market, providing the necessary tools to achieve desired textures in food products. Emulsifiers, stabilizers, thickeners, gelling agents, and fat replacers are among the commonly used texture ingredients. Emulsifiers help prevent oil and water separation, providing a smooth and creamy texture in products such as salad dressings or ice creams. Stabilizers enhance the stability and consistency of food products, preventing undesirable changes in texture over time. Thickeners add viscosity and improve the mouthfeel of soups, sauces, and gravies, while gelling agents create gel-like textures in products such as jellies and puddings. Fat replacers are utilized to reduce the fat content in food products while maintaining the desired texture and mouthfeel.

The demand for clean label and natural food texture ingredients has been on the rise. Consumers have become increasingly conscious of the ingredients used in their food and seek products with minimal additives and artificial substances. This shift in consumer preferences has prompted manufacturers to focus on using natural and clean label ingredients in their products. Natural gums, starches, and plant-based ingredients are being utilized as alternatives to synthetic texture ingredients. These natural ingredients not only meet consumer demand for clean labels, however, also offer functional benefits and contribute to the overall perception of healthier food options. Texture modifiers are another important segment within the food texture industry. These ingredients are designed to modify the texture of food products, creating unique and desirable experiences for consumers. Whether it is a creamy texture in a dairy product, a crispy texture in a snack, or a chewy texture in a confectionery item, texture modifiers play a key role in achieving the desired sensory attributes. Hydrocolloids, such as carrageenan and xanthan gum, are commonly used as texture modifiers due to their ability to improve viscosity, stability, and mouthfeel. Protein-based ingredients are utilized in meat alternatives to create a fibrous and meat-like texture, appealing to consumers looking for plant-based protein options. Fat replacers, such as modified starches or vegetable oils, help mimic the mouthfeel and texture of full-fat products.

The emergence and food texture market opportunities for growth of the plant-based food industry have a significant impact on the food texture market. As more consumers adopt vegetarian, vegan, or flexitarian diets, there is a surge in demand for plant-based alternatives to traditional meat and dairy products. Texture plays a crucial role in the acceptance and enjoyment of these plant-based alternatives. Innovations in plant-based protein ingredients and texturizing techniques have allowed manufacturers to create products that closely mimic the texture and mouthfeel of meat, dairy, and other animal-based products. Plant-based burgers that sizzle and bleed like traditional beef patties or non-dairy ice creams with a creamy texture are examples of how texture innovation has contributed to the success of plant-based foods.

The food texture market is segmented on the basis of type, application, product, and region. On the basis of type, the market is classified into cellulose derivatives, gums, pectins, gelatins, starch, inulin, dextrins, and others. On the basis of application, the market is categorized into dairy products & ice creams, confectionery, jams, layers, fillings, bakery, meat products, ready meals, sauces, beverage, and others. By product, the market is bifurcated into natural and synthetic. Region-wise the market is analyzed across North America (U.S., Canada, and Mexico), Europe (UK, Germany, France, Netherlands, Spain, Belgium, Russia, Poland, and rest of Europe), Asia-Pacific (China, Japan, India, South Korea, Australia, Indonesia, Thailand, Malaysia, and rest of Asia-Pacific), LAMEA (Brazil, South Africa, Saudi Arabia, and rest of LAMEA).

The major players operating in the market focus on key market strategies, such as mergers, product launches, acquisitions, collaborations, and partnerships to increase their food texture market share. They focus on strengthening their market reach to maintain their goodwill in the ever-competitive market. Some of the key players in the food texture market include Cargill Incorporated, DuPont de Nemours, Inc.., Ingredion Inc., Koninklijke DSM N.V., CP Kelco, Kerry Group PLC,  Jungbunzlauer Holding AG Deosen Biochemical (Ordos) Ltd., Euroduna Food Ingredients GmbH, and Archer Daniels Midland Company.

Key Market Insights

• According to food texture market analysis, on the basis of type, cellulose derivatives dominated the market in 2022.
• According to food texture market trends, by application, the dairy products and ice cream segment dominated the market in 2022.
• According to food texture market demand, on the basis of product, the natural segment is expected to grow at the highest CAGR during the food texture market forecast period.
• Region-wise, Asia-Pacific is expected to witness the highest growth during the forecast period.