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Food Texturing Agent Market size is anticipated to witness healthy growth during 2023 to 2032, owing to soaring product application in the food & beverage industry. These agents are primarily used in processed diets. A hectic lifestyle and increasing disposable income led to a surge in consumption of processed and convenience diets.
Manufacturers use food texturing agents to enhance consumer experience and give a mouth-watery feel to consumable products. These provide more creaminess, thickness, viscosity, and clarity to the diet that makes it look good which will increase the food texturing agent market size.
Food texturing agents prevent the evaporation and deterioration of volatile flavor oils. They improve the shelf life of the product by providing its stable structure, which further enhances the appeal and palatability of the diet. Surging customer preference for low-fat and good textured consumable products and innovations in the processing sector, along with the cost advantages, are likely to boost the market demand.
The use of natural herbs and spices has augmented for imparting texture to the products. The additives may lead to diseases in consumers as sodium and trans-fat increase the risk of heart disease, and high cholesterol. Additionally, the ongoing inflation has resulted in growing raw material costs, which may hinder the industry expansion.
Based on functionality, the food texturing agent market from the emulsifiers segment is set to depict a robust growth rate through 2032. Emulsifiers help to distribute flavors and oils throughout the body. Emulsifiers such as lecithin, monoglycerides, and diglycerides are often used. Moreover, companies are making attempts to provide superior products, which is expected to support segment growth. In March 2023, Kemin Industries, a major ingredient manufacturer, developed VALTEQ, a one-of-a-kind range of quality enhancers for instant noodle producers. The liquid line of products employs emulsifier solutions to improve consumers' overall instant noodle-eating experience by solving some of the common issues faced by producers.
The food texturing agent market from the dairy & poultry products segment will gain remarkable momentum during the forecast timeline, as they are known to improve the shelf life of the product. They are used in aerated beverages to prevent foam formation as they can lead to loss of carbon dioxide. In September 2022, Kerry, a leading flavor and nutrition brand, announced the SherexTM Supreme, a unique texture solution that replicates the functioning of locust bean gum in hard-pack ice cream.
Europe has a moderate share in the food texturing agent market and is estimated to rise at a significant rate with the growing bakery industry. The consumption of a convenience diet due to the busy schedule of working professionals will propel the product demand, thereby impelling regional market growth.
Key players in the food texturing agent market are Cargill, CP Kelko, Fiberstar, Penford, E.I. DuPont De Nemours & Company, Ajinomoto, Kerry Group, Tate & Lyle, and Archer Daniels Midland. These companies are likely to introduce new products and expand their product lines in the market.
For instance, in January 2023, Alland & Robert, a French ingredients provider, introduced a new ingredient based on acacia gum, Syndeo Gelling. By adding stabilizing, gelling, thickening, binding, and texturizing qualities as well as improving mouthfeel to plant-based formulations, Syndeo Gelling offers an original and versatile solution.
To cite another instance, in December 2022, Freddy Hirsch Nigeria, a rapidly expanding African producer of extracts for spices, ingredients, and flavors, created food texture and stabilizer systems that will assist in food preservation and waste reduction in the Nigerian market.