According to TechSci Research report, “Food texture Market –Global Industry has valued at USD 12.45 billion in 2022 and is anticipated to project robust growth in the forecast period with a CAGR of 4.27% through 2028. The food texture market pertains to the segment of the food industry that focuses on the sensory attributes of food products. This can be ascribed to collaborations and partnerships among leading companies with a diverse approach to merge the expertise of individual companies and to strengthen their position in the market.
Texture is a fundamental aspect of bakery and confectionery products, contributing to their taste, appearance, and overall enjoyment. It enhances the mouthfeel and creates a multisensory experience that can evoke strong emotions and memories. Whether it’s the flakiness of a croissant, the lightness of a sponge cake, or the chewiness of a caramel, texture elevates the sensory pleasure derived from these sweet treats.
The bakery and confectionery industry constantly strives to innovate and create unique products that captivate consumers. Texture acts as a driving force behind this creativity, enabling manufacturers to offer a wide range of products with diverse textures. From soft and gooey fillings in pastries to delicate layers in cakes and the crackling exterior of cookies, texture variations allow for endless possibilities and drive consumer interest. In a highly competitive market, product differentiation is crucial for success..
By focusing on texture, bakery and confectionery manufacturers can set themselves apart from competitors. Offering products with distinct textures not only attracts new consumers but also fosters brand loyalty among existing customers. Whether it’s a velvety smooth mousse or a crunchy biscotti, unique textures provide a memorable experience that keeps customers coming back for more. Texture has a significant impact on the perceived quality of bakery and confectionery products. Consumers associate certain textures with high-quality ingredients, craftsmanship, and attention to detail.
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A crisp outer shell on a macaron or the rich, velvety texture of a premium chocolate truffle creates an impression of luxury and indulgence. By carefully crafting textures, manufacturers can enhance the perceived value of their products and command premium prices. Texture also serves as an indicator of freshness and shelf life in bakery and confectionery products. For instance, a stale pastry may lose its flakiness, while a product that becomes too soft or gritty over time may be seen as lacking quality.
Manufacturers must consider how different textures evolve over the product’s lifespan and employ techniques to maintain the desired texture throughout storage and distribution. This ensures that consumers consistently enjoy products with optimal texture and freshness. Government initiatives also focus on sustainability and environmental considerations within the food texture market.
Global Food Texture Market segmentation is based on Type, Application, By Company, and Region
As consumers increasingly seek products that align with their values, governments encourage manufacturers to explore sustainable sourcing, production, and packaging methods. By incentivizing eco-friendly practices and supporting research into alternative ingredients and processes, governments drive the development of sustainable food textures that cater to the growing demand for environmentally conscious options. Collaborations and partnerships play a crucial role in meeting evolving consumer preferences and market trends.
By joining forces, industry players can collectively identify emerging consumer demands and tailor their product offerings accordingly. For instance, as the demand for plant-based alternatives continues to rise, collaborations between food companies and plant protein suppliers have led to the development of textured vegetable proteins (TVPs).
These innovative ingredients mimic the texture of meat, providing consumers with plant-based alternatives that deliver a satisfying eating experience. Such collaborations enable manufacturers to capitalize on shifting consumer preferences and tap into the expanding market for alternative protein sources. However, the cost and availability of food texture along with dietary restrictions are expected to slow down the growth of the market in the coming years.
Some of the major companies operating in the Global Food Texture Market include:
- Cargill, Incorporated
- Ingredion Incorporated.
- Koninklijke DSM N.V.
- Archer-Daniels-Midland Company
- CP Kelco U.S., Inc
- Jungbunzlauer Suisse AG
- Deosen Biochemical (Ordos) Ltd.
- Euroduna Food Ingredients GmbH
- Kerry Group P.L.C.
- DuPont de Nemours, Inc.
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“Certain regions, particularly the North America, are projected to exert significant demand for food texture worldwide. The growth in the competitive landscape and the presence of well-established companies in the market, committed to enhancing their food texture productivity each year, are expected to contribute to a remarkable growth of the Global Food Texture Market in the forecast period,” said Mr. Karan Chechi, Research Director with TechSci Research, a research-based Global management consulting firm.
Global Food Texture Market By Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Insulin, Dextrins, Others), Application (Bakery and Confectionary, Dairy and Frozen Foods, Meat & Poultry Products, Snacks and Savory, Sauces and Dressing and Others), By Region, By Competition Forecast & Opportunities, 2018-2028F has evaluated the future growth potential of Global Food Texture Market and provides statistics & information on market size, structure, and future market growth. The report intends to provide innovative market intelligence and help decision makers take sound investment decisions. Besides, the report also identifies and analyzes the emerging trends along with essential drivers, challenges, and opportunities in the Global Food Texture Market.
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Table of Content-Food Texture Market
- Product Overview
1.1. Market Definition
1.2. Scope of the Market
1.2.1. Markets Covered
1.2.2. Years Considered for Study
1.2.3. Key Market Segmentations
- Research Methodology
2.1. Objective of the Study
2.2. Baseline Methodology
2.3. Key Industry Partners
2.4. Major Association and Secondary Applications
2.5. Forecasting Methodology
2.6. Data Triangulation & Validation
2.7. Assumptions and Limitations
- Executive Summary
3.1. Overview of the Market
3.2. Overview of Key Market Segmentations
3.3. Overview of Key Market Players
3.4. Overview of Key Regions/Countries
3.5. Overview of Market Drivers, Challenges, Trends
- Impact of COVID-19 on Global Food Texture Market
- Global Food Texture Market Outlook
5.1. Market Size & Forecast
5.1.1. By Value
5.2. Market Share & Forecast
5.2.1. By Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Insulin, Dextrins, Others)
5.2.2. By Application (Bakery and Confectionary, Dairy and Frozen Foods, Meat & Poultry Products, Snacks and Savory, Sauces and Dressing and Others)
5.2.3. By Region
5.2.4. By Company (2023)
5.3. Market Map
- North America Food Texture Market Outlook
6.1. Market Size & Forecast
6.1.1. By Value
6.2. Market Share & Forecast
6.2.1. By Type
6.2.2. By Application
6.2.3. By Country
6.3. North America: Country Analysis
6.3.1. United States Food Texture Market Outlook
6.3.1.1. Market Size & Forecast
6.3.1.1.1. By Value
6.3.1.2. Market Share & Forecast
6.3.1.2.1. By Type
6.3.1.2.2. By Application
6.3.2. Mexico Food Texture Market Outlook
6.3.2.1. Market Size & Forecast
6.3.2.1.1. By Value
6.3.2.2. Market Share & Forecast
6.3.2.2.1. By Type
6.3.2.2.2. By Application
6.3.3. Canada Food Texture Market Outlook
6.3.3.1. Market Size & Forecast
6.3.3.1.1. By Value
6.3.3.2. Market Share & Forecast
6.3.3.2.1. By Type
6.3.3.2.2. By Application