Food Texture Market Size, Share, Industry, Forecast and outlook (2024-2031)

Food Texture Market is Segmented By Functionality (Thickening, Gelling, Stabilizing, Emulsifying, Others), By Application (Dairy, Bakery, Confectionery, Others), and By Region (North America, Latin America, Europe, Asia Pacific, Middle East, and Africa) – Share, Size, Outlook, and Opportunity Analysis, 2024-2031 

Food Texture Market Overview

The Global Food Texture Market reached US$ 12.8 billion in 2022 and is expected to reach US$ 18.1 billion by 2031 and is expected to grow with a CAGR of 4.5% during the forecast period 2024-2031. The rising demand for food texture modifiers, which include thickeners, stabilizers, and emulsifiers, is driven by the widespread popularity of convenience foods and ready-to-eat meals.

These additives play a crucial role in enhancing the flavor, texture, and shelf-life of food products, meeting the needs of consumers seeking quick and easy meal options. Furthermore, there is an increasing emphasis on health among consumers, leading to a higher demand for natural and clean-label foods which drives the global food texture market size. As a result, the preference for food products free from additives and artificial flavors has grown substantially.

This shift in consumer preferences has fueled the need for texture modifiers that not only offer functional benefits but also align with the desire for natural and clean-label ingredients. Manufacturers are adapting their formulations to incorporate these additives in a way that caters to the demand for healthier food choices which further drives the global food texture market revenue in the forecast period.

Food Texture Market Scope

Food Texture Market Dynamics

The Growing Population and Rising Demand for Textured Food in Urban Areas.

The growth of the food texture market is driven by various factors, including the increasing urban population, changing lifestyles influenced by rising disposable incomes, and evolving dietary preferences.  As more people move to cities, there is a greater demand for convenient food options that require minimal preparation time. This shift is driven by changing lifestyles and the need for quick and easy meals that fit busy schedules.

Additionally, the rise in disposable incomes enables individuals to afford higher-quality food products that enhance their overall health and well-being. This trend has led to an increased focus on consuming foods with improved textures, flavors, and nutritional profiles. For instance, according to the studies published in 2022, the demand for clean-label ready-to-eat meals is also on the rise, with 56% of consumers in the US expressing willingness to pay more for such products.

The Innovation in Food Texture Drives the Market Expansion.

The market expansion in the food industry is being driven by continuous innovation in food texture. The development of new and improved textures in food products is creating opportunities for growth and attracting consumer interest. Innovations in food texture offer unique sensory experiences, enhancing the overall enjoyment and satisfaction of consuming food and beverages. Manufacturers are focusing on creating textures that provide a pleasing mouthfeel, improved consistency, and enhanced flavor release.

The demand for novel food textures is driven by changing consumer preferences and their desire for exciting culinary experiences. Consumers are increasingly seeking products with interesting textures that add a layer of interest to their meals. Furthermore, innovative food texture solutions enable manufacturers to differentiate their products in the competitive market. By incorporating innovative textures, food companies can create a distinct identity for their brands and attract consumer attention. For instance, on September 22, 2022, Texture Maker, a designer of innovative baking and beverage mixes, launched innovative mochi baking mix brand chewco.

The Negative Effects of Food Texture.

The manipulation of textures in food can create an illusion of increased or decreased sweetness or saltiness, regardless of the actual sugar or salt content. This phenomenon directly influences the perception of food texture. However, it is important to note that there are drawbacks associated with certain food textures, such as high calorie content, energy loss, and increased allergenicity. These disadvantages can hinder the market growth during the forecast period.

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Food Texture Market Segment Analysis

The global food texture market is segmented based on functionalities, application, and region.

In the Global Market of Food Texture, By Functionality, the Emulsifying Agent Segment Holds the Largest Market Share.

Emulsifiers are vital in creating and maintaining uniform and stable mixtures of immiscible ingredients, such as oil and water. They enable the formation of stable emulsions, improving the overall texture, appearance, and mouthfeel of food and beverage products.

The growing popularity of convenience foods, processed foods, and ready-to-eat meals has contributed to the increased demand for emulsifying food texture solutions. These products require emulsifiers to achieve the desired texture and stability while ensuring consistent quality throughout their shelf life.

Furthermore, emulsifiers offer various functional benefits, such as improved creaminess, smoothness, and mouth-coating properties, which enhance the sensory experience of food products. This drives consumer preference for products with appealing textures, positively impacting the growth of the emulsifying food texture segment.

Source: DataM Intelligence Analysis (2023)

Food Texture Market Geographical Penetration

The North America Region Held the Largest Share in Food Texture Market.

In 2022, the foood texture market in the North American region demonstrated its dominance, capturing a significant revenue share of over 45.5%. The food texture industry in North America is experiencing robust growth, driven by various factors such as texture analysis, rheology, mouthfeel, viscosity, gelation, emulsion, suspension, thickening agents, and stabilizers. Texture analysis plays a crucial role in quantifying and evaluating the physical properties of food textures, while rheology focuses on the flow behavior and deformation of food materials. Achieving desirable mouthfeel, viscosity, and texture is essential to enhance the sensory experience of food products.

Gelation contributes to the formation of stable gels, while emulsion ensures the proper dispersion of immiscible liquids. Suspension is crucial for maintaining the even distribution of solid particles in liquids. Thickening agents increase viscosity, while stabilizers help maintain the stability and structure of food products. The growth in these areas signifies the industry's commitment to delivering high-quality and enjoyable food experiences to consumers in North America.

For instance, on September 22, 2021, Ingredion launched a brand-new range of plant-based protein isolates known as VITESSENCE Pulse 1853 in Canada. These isolates are derived from yellow peas and offer a neutral flavor profile and a smooth texture, which makes them exceptionally well-suited for application in plant-based meat substitutes.

Source: DataM Intelligence Analysis (2023)

Food Texture Market Competitive Landscape

The major global players in the market include Ajinomoto, Archer Daniel Midland Company, Ashland Inc, Avebe, Cargill Incorporated, Fibrestar Inc, FMC Corporation, Estelle Chemicals, Ingredion Inc and Kerry Group.

COVID-19 Impact Analysis

Global Recession/Ukraine-Russia War/COVID-19, and Artificial Intelligence Impact Analysis:

Covid-19 Impact:

The COVID-19 pandemic has significantly affected food textures, causing notable changes throughout the industry. With disruptions in global supply chains, sourcing and distributing food texture ingredients and products have become challenging. Lockdowns and restrictions have led to increased demand for shelf-stable food products, which require specific textural properties to maintain quality and stability. As people spent more time at home, there has been a rise in home cooking, leading to a demand for textures that can be easily recreated in domestic kitchens.

However, challenges in product development have emerged due to social distancing measures and limited access to testing facilities. Packaging considerations have also gained importance, as maintaining the desired texture during transportation and storage is crucial for consumer satisfaction. The foodservice sector has experienced significant disruptions, with a shift in texture preferences as takeout and delivery options gain prominence. Furthermore, the pandemic has raised consumer awareness about food safety and hygiene, making texture-related aspects such as cleanliness and adherence to quality standards more important. Overall, the COVID-19 pandemic has had a profound impact on food textures, necessitating adaptation, innovation, and a focus on safety to meet the evolving demands of consumers.

By Functionalities

• Thickening Agents
• Gelling Agents
• Emulsifying Agents
• Stabilizing Agents
• Others

By Application

• Dairy
• Bakery
• Confectionery
• Others

By Region

• North America
  • The U.S.
  • Canada
  • Mexico
• Europe
  • Germany
  • The U.K.
  • France
  • Italy
  • Spain
  • Rest of Europe
• South America
  • Brazil
  • Argentina
  • Rest of South America
• Asia-Pacific
  • China
  • India
  • Japan
  • Australia
  • Rest of Asia-Pacific
• Middle East and Africa

Key Developments

• On September 16, 2021, Limagrain Ingredients, a France based company, launched InnoSense range of functional flours that are designed to improve texture and boost nutrition. The use of InnoSense Texturizer enables precise control over the texture of various food formulations. It provides the ability to modify viscosity, enhance mouthfeel, adjust gelation properties, and improve suspension and stability.
• On September 23, 2021, global taste and nutrition company Kerry launched Puremul, a new texture system which serves as a non-GMO alternative to sunflower ingredients amid current supply challenges. The natural texture system is a versatile ingredient that can serve as a suitable replacement for sunflower lecithin and mono-/diglycerides in various applications, including baked goods and plant-based beverages.
• On August 25, 2022, Italy’s Food Evolution company launched plant-based meat texture for chicken. The Italian startup aimed to target flexitarians and highlights that the only thing that sets its plant-based chicken alternative made through the new technology apart from animal-based chicken.

Why Purchase the Report?

• To visualize the global food texture market segmentation based on functionalities, application, and region, as well as understand key commercial assets and players.
• Identify commercial opportunities in the market by analyzing trends and co-development.
• Excel data sheet with numerous data points of food texture market-level with all segments.
• The PDF report consists of cogently put-together market analysis after exhaustive qualitative interviews and in-depth market study.
• Product mapping is available as Excel consists of key products of all the major market players.

The global food texture market report would provide approximately 93 tables, 109 figures and 190 Pages.

Target Audience 2024

• Manufacturers/ Buyers
• Industry Investors/Investment Bankers
• Research Professionals
• Emerging Companies

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