Food Texturing Agent Market Size, Industry Analysis Report, Regional Outlook, Application Development Potential, Price Trend, Competitive Market Share & Forecast, 2021 – 2027
Report ID: GMI2040
Food Texturing Agent Market size is projected to witness a healthy growth owing to increasing application in food and beverage industry. The agents are primarily used in processed diets. Hectic lifestyle and increasing disposable income led to surge in consumption of processed and convenience diet, thus driving the product market growth.
Manufacturers use them to enhance the consumer experience and give mouth watery feel to the consumable products. These provide more creaminess, thickness, viscosity and clarity to the diet that makes it look good. This will propel the food texturing agent market size over the forecast period.
Food texturing agent prevents evaporation and deterioration of volatile flavour oils. It improves shelf life of the product by providing it stable structure. These improve the appeal and palatability of diet. Customer’s preference for low fat and good textured consumable products has increased. Innovations in processing industry and cost advantages are further likely to boost product market.
Food texturing agents are edible chemical substances or additives used to improve the texture and mouthfeel of consumable products. Rising application of stabilisers, emulsifiers, phosphates and dough conditioners will propel overall industry size. These are majorly used in meat & poultry products, dairy & frozen products, snacks & savoury, bakery products and beverages. Agencies such as United States Food & Drug Association (U.S. FDA), Food Safety & Standards Authority in India (FSSAI) regulate the usage of these agents in consumable items.
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 increases the risk of heart disease, high cholesterol. These factors may hamper the product market growth over the forecast period.
Based on functionality, food texturing agent market is segmented into stabilisers, emulsifiers, phosphates and dough conditioners. Phosphates are major shareholders in overall product market and used to enhance the texture of diet containing protein and starch. These are mainly used in dairy and meat products to increase their water holding capacity.
Emulsifier helps flavours and oils to get dispersed throughout the diet. Lecithin, monoglycerides and diglycerides are commonly used emulsifiers. Stabilisers such as carrageenan and agar-agar are used in ice creams & syrups to prevent the settling of the ingredients. Dough conditioners such as ascorbic acid is added to bread dough to improve the texture.
Food texturing agent market on the basis of application, market is classified into bakery, dairy & frozen products, meat & poultry products, snacks & savoury and beverages. Meat and poultry has significant share as it helps in maintaining freshness by improving its water retaining capacity. Bakery has major share in the food texturing agent market owing to its use in thickening, emulsifying and texturing of products and CAGR above 6%. Dairy and poultry has decent share as it improves the shelf life of the product. These are used in aerated beverages to prevent foam formation as it can lead to loss of carbon dioxide.
North America has major share in food texturing agent industry owing to well established processing industry. US accounts for over 37% of the worldwide sales of processed diet. This is major driving factor for the product in this region. Asia Pacific led by India and China has substantial share owing to huge customer base. The population rate is increasing that has augmented the demand for diet and hence texturing products.
Europe has moderate share in food texturing agent market and expected to rise at significant rate with growing bakery industry. Further the consumption of convenience diet due to busy schedule of working professionals will propel product demand. Middle East & Africa has nascent share and expected to grow with rise in living standards over the forecast period.
Key players in food texturing agent market are CP Kelko, Cargill, Ajinomoto, E.I. DuPont De Nemours & company, Kerry Group, Fiberstar, Archer Daniels Midland, Penford and Tate & Lyle. CP Kelco has employed expansion strategy to increase its market share. It has increased its production of pectin by around 30% in Brazil and further planning to increase gellan gum production in Oklahoma.
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