The Food Texturing Agents market is valued at USD 11.9 Billion in 2022 and is projected to grow at a CAGR of 4.0% during the forecast period, to reach a value of USD 19.1 Billion by 2032. Newly released data from Future Market Insights market analysis shows that global Food Texturing Agents demand is projected to grow year-on-year (Y-o-Y) growth of 3.2% in 2022.
| Attributes | Details |
|---|---|
| Market Size Value in 2022 | USD 12.9 Billion |
| Market Forecast Value in 2032 | USD 19.1 Billion |
| Global Growth Rate (2022 to 2032) | 4.0% CAGR |
| Forecast Period | 2022 to 2032 |
| Collective Value Share: Top 3 Countries (2021A) | 38.4% |
Food texturing agents are chemical additions that are primarily used to alter the mouthfeel or texture of food by giving it properties like thickness, creaminess, and viscosity. They significantly contribute to extending the product's shelf life by giving it a stable structure. phosphates, stabilizers, emulsifiers, and dough conditioners are some common texturing ingredients.
Texturing agents are mostly utilized in the frozen food and dairy, snacks, bakery products, savory, beverage, and meat and poultry products industries. Additionally, with the rising consumer demand for low-fat food and increased innovation in the food processing sectors such as dairy, bakery, convenience foods, confectionery, etc., the global market for food texturing agents is expanding.
The market grew with a CAGR of 3.8% between 2017 and 21 as food texturizing agents have been used frequently for patients with dysphagia or swallowing issues over the years. Due to their numerous benefits, food texturizing agents are used by different food manufacturers in different processed foods. A food texturizing agent's main job is to change the food product's texture. But it also offers several advantages in the food processing industry by enhancing the product's flavor and appeal.
Numerous inventions, frequently in the food and beverage industry, have been sparked by rapidly changing lifestyles. The classic illustration of this is beverages that are ready to drink. The fast-paced modern lifestyle has harmed people's lives. People search for alternative food goods while also paying attention to the product's ingredient list. The demand for fast, healthier options like ready-to-drink tea and coffee with food texturizing agents is currently skyrocketing in the beverage business.
The demand for low-fat food has increased due to rising cardiovascular disease and obesity rates in recent years. Food texturizing ingredients can take the role of calorie-dense fats and oils, enabling the creation of foods with better nutritional value. Food texturizing chemicals have also been used in improved food product formulations as a fat mimetic.
Food texturizing agents can maintain stability throughout food processing while also extending the shelf life of the finished food product. These factors have expanded their use in the production of canned dog and cat food. In addition to altering the texture, food texturizing chemicals also stabilize and aid in the gelling of canned food products.
Moreover, Food texturizing agents’ properties not only as texturize, but also emulsify, stabilize proteins, gel, and modify texture, which has increased the possibility that they will be utilized in the food and beverage industry. Food texturizing agents are regularly used in gravies, soups, toppings and whereas food gelling agents are frequently used in marmalades, jellies, and jams.
Germany is anticipated to occupy 25.8% of the market's total revenue value shares in Europe by the end of 2032. Market expansion is anticipated to be fueled by consumers' increasing adoption of a healthy lifestyle in the region and the presence of a well-established food and beverage industry. Consumer desire for prepared food and convenience has also increased. It is projected that this will lead to a sharp increase in demand in the future years.
In Asian countries, the market for food texturing agents has also expanded, and it seems very promising for future expansion. Expansion in China, Japan, and India is being encouraged by several factors, including the abundance of natural resources and the expanding food and beverage business. It is expected that India and China will each hold the greatest market value share in South and East Asia.
Based on end-use, texturing agents can be divided into categories such as dairy and frozen food, bakery goods, snacks, savory foods, beverages, and meat and poultry items. Due to their high consumption rates, bakery and confectionery products dominate the market categorized by end-use sector.
Additionally, with the rising need for processed food and the popularity of food among consumers, the demand for texturing agents is developing at a healthy rate in other industries such as meat and poultry, dairy and frozen food, convenience food products, and drinks, also with their superior functional potential, major players in various industries are replacing their outdated product lines, including liquid milk, bread, chocolate, and ice cream, with their equivalents to increase sales. Another significant category anticipated to grow is sauces and dressings.
Ajinomoto Co. Inc., Cargill Inc., E.I. Dupont De Nemours & Company, Fiberstar Inc., Kerry Group, Archer Daniels Midland Co., Tate & Lyle Inc., Penford Corp., etc. are major competitors in the global market for food texturing agents. These businesses are working to expand their market share by continuously improving their sales methods and developing new products.
| Attribute | Details |
|---|---|
| Market Size Value in 2022 | USD 12.4 Billion |
| Market Forecast Value in 2032 | USD 19.1 Billion |
| Global Growth Rate | 4.0% CAGR |
| Forecast Period | 2022 to 2032 |
| Historical Data Available for | 2017 to 2021 |
| Market Analysis | MT for Volume and USD Billion for Value |
| Key Regions Covered | North America; Latin America; Europe; East Asia; South Asia; Oceania; and Middle East & Africa |
| Key Countries Covered | USA, Canada, Brazil, Mexico, Argentina, Chile, Peru, Germany, France, Italy, Spain, United Kingdom, Netherlands, Belgium, Nordic, Russia, China, Japan, South Korea, India, Thailand, Malaysia, Indonesia, Singapore, Australia, New Zealand, GCC Countries, South Africa, Central Africa, North Africa, and others |
| Key Market Segments Covered | Source, End Use |
| Key Companies Profiled | Cargill, Incorporated; DowDuPont Inc.; Ingredion Inc.; Tate & Lyle PLC; Ashland Global Holdings Inc.; Koninklijke DSM N.V.; CP Kelco; Kerry Group PLC; Darling Ingredients Inc.; Fuerst Day Lawson Limited; W Hydrocolloids, Inc.; Nestlé Health Science S.A.; Acura Organics Limited; Jungbunzlauer Holding AG; Arthur Branwell & Co Ltd; Deosen USA, Inc.; Euroduna Food Ingredients GmbH; AkzoNobel N.V.; Naturex S.A.; Archer Daniels Midland Company; Others. |
| Pricing | Available upon Request |
The Food Texturing Agents market is estimated to reach sales of nearly USD 12.9 Billion by 2022.
Food Texturing Agents market revenue is expected to increase at a CAGR of around 4.0% during the period 2022 to 2032.
Food Texturing Agents' sales increased a CAGR of around 3.8% over the past half-decade.
The global Food Texturing Agents market value is estimated to be around USD 19.1 Billion in 2032.
The top countries driving the Food Texturing Agents' demand are the USA, Germany, China, and the United Kingdom.
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Food Texturing Agents Market
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