Summary

Market Overview
The Global Food Texture Market reached US$ 12.8 billion in 2022 and is expected to reach US$ 18.1 billion by 2030 and is expected to grow with a CAGR of 4.5% during the forecast period 2023-2030. The food texture market is experiencing robust growth due to increasing consumer demand for unique sensory experiences.
Texture analysis and rheology play a vital role in developing food products with desirable characteristics. The manipulation of mouthfeel, viscosity, and gelation using these techniques allows manufacturers to create products that cater to consumer preferences. Additionally, advancements in food science and technology have led to the use of emulsions, suspensions, thickening agents, and stabilizers to enhance texture and consistency which driving the global food texture market size in the forecast period.
These ingredients offer formulators the ability to create visually appealing and stable food systems while extending shelf life. Overall, the growing interest in texture-related fields is driving innovation and propelling the food texture market in the forecast period.
Market Dynamics
The Growing Population and Rising Demand for Textured Food in Urban Areas.
The growing population in urban areas and the rising demand for textured food are reshaping the food industry. With urbanization on the rise, there is a need to cater to the diverse preferences of consumers. The desire for enhanced sensory experiences is driving the demand for food products that offer interesting textures alongside great taste. Urban lifestyles, characterized by busy schedules, have fueled the demand for convenient and ready-to-eat textured food options.
Moreover, exposure to international cuisines and culinary trends has sparked curiosity and a craving for diverse and textured foods. Social media and food trends have further amplified the importance of food aesthetics, including textures, as visually appealing and texturally intriguing dishes garner attention. In response to these trends, food manufacturers are investing in research and development to create innovative textured food options that meet urban consumers' demands.
The Innovation in Food Texture Drives the Market Expansion.
The introduction of new and enhanced textures in food products is creating growth opportunities and captivating consumer interest. Innovations in food texture provide unique sensory experiences that elevate the overall enjoyment and satisfaction of consuming food and beverages. Manufacturers are focusing on developing textures that deliver a pleasing mouthfeel, improved consistency, and enhanced flavor release.
The demand for novel food textures is driven by evolving consumer preferences and their desire for exciting culinary experiences. Consumers are actively seeking products that offer intriguing textures, adding an extra layer of interest to their meals. Moreover, innovative food texture solutions enable manufacturers to differentiate their products in the competitive market. By incorporating innovative textures, food companies can establish a distinct brand identity and attract consumer attention. For instance, on September 22, 2022, Texture Maker, a designer of innovative baking and beverage mixes, launched the innovative mochi baking mix brand chewco.
The Negative Effects of Food Texture.
The manipulation of food textures has the potential to create an optical illusion of heightened or reduced sweetness or saltiness, independent of the actual sugar or salt levels present. This effect directly impacts the perception of food texture. Nevertheless, it is essential to recognize that certain food textures come with drawbacks, including high-calorie content, energy loss, and heightened allergenicity. These disadvantages may pose challenges to market growth in the projected timeframe.
COVID-19 Impact Analysis
The COVID-19 Analysis includes Pre-COVID Scenario, COVID Scenario and Post-COVID Scenario along with Pricing Dynamics (Including pricing change during and post-pandemic comparing it with pre-COVID scenarios), Demand-Supply Spectrum (Shift in demand and supply owing to trading restrictions, lockdown, and subsequent issues), Government Initiatives (Initiatives to revive market, sector or Industry by Government Bodies) and Manufacturers Strategic Initiatives (What manufacturers did to mitigate the COVID issues will be covered here).
Artificial Intelligence Analysis
Artificial intelligence (AI) analysis is revolutionizing the study of food texture, providing valuable insights and advancements. Through machine learning algorithms, AI enables texture prediction by identifying patterns and correlations between ingredients, processing parameters, and resulting textures. It also facilitates texture optimization by analyzing data on consumer preferences and instrumental measurements. AI-based image analysis allows for precise and non-destructive texture evaluation by quantifying attributes like particle size and surface roughness. Real-time monitoring of texture-related parameters during food processing is made possible by integrating sensors and AI algorithms.
Additionally, AI-powered sensory analysis helps understand consumer perception of texture, aiding in the development of products that meet expectations. Overall, AI analysis in food texture offers tremendous potential for advancements in prediction, optimization, evaluation, monitoring, and sensory analysis, leading to improved product development and consumer satisfaction in the food industry.
Segment Analysis
The global food texture market is segmented based on functionalities, application, and region.
In the Global Market of Food Texture, the Gelling Agents Segment is the Fastest Growing Segment.
The gelling agents segment is experiencing rapid growth and emerging as the fastest-growing segment in the food texture market. Gelling agents play a crucial role in achieving desired textures in various food products, including desserts, confectioneries, and processed meats. These agents facilitate the formation of stable and structured gels, enhancing the consistency, mouthfeel, and overall quality of the final product.
The increasing consumer demand for foods with appealing textures, such as creamy, smooth, or firm, is driving the growth of the gelling agents segment. These agents enable manufacturers to create innovative and indulgent food products that cater to evolving consumer preferences.
Geographical Analysis
North America is the Fastest Growing Market in the Food Texture Market
The food texture market in North America is experiencing robust growth as the demand for unique and appealing textures in food products continues to rise. The region's growing population, evolving consumer preferences, and increasing focus on sensory experiences are key factors driving this growth.
In North America, consumers are increasingly seeking food products that offer interesting and enjoyable textures. The desire for diverse textures, such as crispy, creamy, or chewy, has led to a surge in demand for innovative food texture solutions. This trend is fueled by changing lifestyles, busy schedules, and the need for convenient and pleasurable eating experiences.
Furthermore, advancements in technology and research and development activities are driving the growth of the food texture market in North America. Manufacturers are investing in innovative techniques and ingredients to create textures that enhance the overall sensory experience and differentiate their products in the competitive market. 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.
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.
Why Purchase the Report?
• To visualize the global food texture market segmentation based on functionalities, applications, 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 an 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 61 tables, 58 figures and 190 Pages.
Target Audience 2023
• Manufacturers/ Buyers
• Industry Investors/Investment Bankers
• Research Professionals
• Emerging Companies

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