The briefing will cover an overview of drivers and opportunities present in the market. It will also cover the factors limiting the growth of the food texture market.

This research report categorizes the food texture market on the basis of functionalities, applications, and regions. Major functionalities are covered in the report along with the end applications. Increase in demand for process and convenience food and multi-functionality of the agents are expected to drive this market.

Texturizing agents are a vital part of the food and beverage industry, as consumer acceptance of the end product depends largely upon its mouth feel. Various end-use applications such as bakery & confectionery, beverages, dairy & frozen foods, meat & poultry products, sauces & dressings, and snacks & savory use texturizing agents in their formulations. Food texturizing agents’ use in meat & poultry products is growing due to the rise in consumption of processed meats in the developing nations in regions such as Asia-Pacific and RoW. The eating habits of the general population in these regions are fast being influenced by the western trends, and the market for processed meats with a juicy mouth feel is on the rise. The use of texturizing agents in bakery & confectionery applications is widely prevalent amongst both large- and small-scale food manufacturers. While hydrocolloids aid in facilitating proper flavor release in the products among other functions, emulsifiers work on enhancing the crumb structure and increasing the loaf volume. Texturizing agents thus form an indispensible part of baked goods processing, warranting the consistent quality of produced goods and compensating for any changes in raw materials. In this way, texturizing agents impart a unique characteristic to an end product and improves its shelf life. Due to the application-specific desirability of certain texturizing functions, players in the food texture market offer customized solutions to the food and beverage manufacturers. Thus, a combination of desired properties can be achieved in food products through the use of a blend containing more than one food texturizing agent. The formulation of the blends offered varies throughout the application band according to the product recipes of the food and beverage manufacturers.

The report defines, segments, and analyzes the food texture market by estimating the global revenue ($million) for thickening, gelling, emulsifying, stabilizing, clarifying, and binding agents. Geographically, the market is segmented and forecasted on the basis of major regions, such as North America, Europe, Asia-Pacific, and Rest of the World, which is further segmented on the basis of key countries that fall under the respective regions.

The food texture market has been covered in depth in this report; this includes both its current and forecast revenue. The report includes a detailed analysis of the market trends and estimation, competitive landscape, company profiles, market share analysis, etc.

Texturizing Agents: Market Revenue, 2011 – 2018 ($Million)

Source: Expert Interviews, Government Authorities, Related Research Publication, Government Publication, Company Press Release, Company Annual Report, Company Website, Company Publication, MarketsandMarkets Analysis

North America is the leading food texture market and is estimated to grow at a CAGR of 4.5% from 2013 to 2018. Asia is the fastest growing market followed by RoW, during the concerned period.

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