HOME Top Market Reports Food Texture Market by Functionalities (Thickening, Gelling, Emulsifying, Stabilizing agents), Applications (Dairy & Frozen Foods, Bakery & Confectionery, Sauces & Dressings, Snacks & Savory, Beverages, Meat & Poultry products) & Geography - Global Trends & Forecasts to 2018

Food Texture Market by Functionalities (Thickening, Gelling, Emulsifying, Stabilizing agents), Applications (Dairy & Frozen Foods, Bakery & Confectionery, Sauces & Dressings, Snacks & Savory, Beverages, Meat & Poultry products) & Geography - Global Trends & Forecasts to 2018

By: marketsandmarkets.com
Publishing Date: August 2013
Report Code: FB 2095

 

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Texturizing agents are mainly used for improving the texture of the food by providing it with creaminess, clarity, thickness, viscosity, and various other characteristics. Although many customers are aware of the importance of flavor in the food product, many of them are unaware of the importance of texture in it. Various texturizing ingredients available in food texture market add various characteristics to the food. They are used alone or in a blend, in order to provide texture to the ultimate product. They are helpful in providing stable structure to the food, thus increasing its shelf life.

The food texture market is expected to reach $11,840.8 million by 2018, with a CAGR of 5.0% from 2013 to 2018. The research report provides a comprehensive analysis of the texturizing agents market, which is witnessing steady growth on grounds of diverse applications in bakery and confectionaries, and meat & poultry products. Texturizers such as thickening, gelling, emulsifying, stabilizing, binding, and clarifying agents have been identified in the report. The advent of many such versatile functions has escalated their usage in application-specific ingredients and new upscale end-use products. The texturizing agents market was examined in terms of value, on region-wise and country-wise levels. The changing trends in the consumption of texturizing agents reflect the increased product penetration and purchasing power of the global population in the emerging economies.

This report describes the food texture market across the globe. The regions covered include North America (U.S., Canada, Mexico), Europe (U.K., Germany, France, Italy, The Netherlands, Russia, etc.), Asia-Pacific (China, Japan, Australia, India), and Rest of the World (Brazil, South Africa, Argentina). The main growth strategies of market players have been identified and analyzed. The manufacturers are keenly aware of the emerging Asian, Latin American, and Eastern European markets as potential drivers of the texturizing agents business. The market is predicted to continue flourishing in both, developed and developing regions. The growth is also attributed to growing demands for healthy and nutritious products, and increase in demand for processed food. U.S. is one of the largest players in the texturizing agents business due to excessive demand for processed food products, followed by Western Europe and China.

CP Kelco (U.S.), Tate and Lyle PLC (U.K.) and Ingredion Inc (U.S.) are key manufacturers of food texturizing agents, globally. CP Kelco is engaged in the manufacture of texturizing agents such as hydrocolloids and whey proteins. Tate and Lyle PLC produces food stabilizers, emulsifiers, hydrocolloids, food starches, dietary fibers, etc. Ingredion Inc is involved in production of starches, emulsifiers and some other texturants. All the above-mentioned companies conquer more than 33% of the market share. CP Kelco has focused on the expansion as a main strategy, through facility expansion in different areas. The overall competitive environment for food texture market can be stated as partially consolidated with CP Kelco, Tate and Lyle PLC, and Ingredion Inc dominating the market share. Other companies such as DuPont (U.S.), and Kerry Group (Ireland) also contributed prominent share in food texture market.

Table Of Contents
 
1 Introduction (Page No. - 24)

  1.1 Key Take-Aways
  1.2 Analyst Insights
  1.3 Report Description
  1.4 Stakeholders
  1.5 Assumptions Made For The Report
  1.6 Research Methodology
      1.6.1 Markets Covered
      1.6.2 Market Size Estimation
      1.6.3 Market Crackdown And Data Triangulation
      1.6.4 Secondary Sources
      1.6.5 Key Data Points Validated From Primary & Secondary Sources
      1.6.6 Key Questions Answered

2 Executive Summary (Page No. - 36)

3 Premium Insights (Page No. - 38)
  3.1 North America: The Market Leader
  3.2 Region-Wise: Market Leaders
  3.3 Texturizing Agents Supply Chain Analysis
  3.4 Market Share Analysis
  3.5 Market Dynamics
  3.6 New Applications To Have Strong Growth
  3.7 Gelling Agents: Most Preferred Texturizing Agent
  3.8 New Products Launch: Most Preferred Growth Strategy
  3.9 High R&D Investment By Market Players For Innovative Solutions
  3.10 Asia-Pacific Nations To Witness High Growth
  3.11 North America Leads The Application Market In Meat & Poultry Products
  3.12 Research Methodology
  3.13 Market Size Estimation Methodology
  3.14 Data Triangulation Methodology

4 Market Overview (Page No. - 52)
  4.1 Introduction
      4.1.1 Hydrocolloids
      4.1.2 Emulsifiers
            4.1.2.1 Characteristics Restrict Applicability
            4.1.2.2 Market Dominated By Synthetic Variants
      4.1.3 Specialty Starches
  4.2 Market Segmentation
  4.3 Market Share Analysis
  4.4 Texturizing Agents Supply Chain Analysis
  4.5 Burning Issue
      4.5.1 Fluctuation Of Price Has Led To Uncertainty In The Market
      4.5.2 Labeling Of Food
  4.6 Winning Imperatives
      4.6.1 Most Preferred Strategy - New Products Launch
  4.7 Impact Analysis
  4.8 Market Dynamics
      4.8.1 Drivers
            4.8.1.1 Increased Health Consciousness
            4.8.1.2 Functional Potential Of Texturizing Agents In New Product Lines & Applications
            4.8.1.3 Research, Development, And Innovation
            4.8.1.4 Convenience Food Sector - A Boost For The Food Texture Market
      4.8.2 Restraints
            4.8.2.1 Consumer Perception For E-Numbers
            4.8.2.2 Fluctuating Prices
            4.8.2.3 Demand & Supply Imbalance In The Market Due To Shortage Of Resources
      4.8.3 Opportunity
            4.8.3.1 Asia-Pacific: The Growth Engine
            4.8.3.2 Amending The Product Portfolio
            4.8.3.3 Increasing Consumption Of Convenience Foods In The Near Future
  4.9 Porter’s Five Force Analysis
      4.9.1 Degree Of Competition
      4.9.2 Bargaining Power Of Suppliers
      4.9.3 Bargaining Power Of Buyers
      4.9.4 Threat Of Substitutes
      4.9.5 Threat Of New Entrants
  4.10 Patent Analysis
       4.10.1 By Regions
       4.10.2 By Years
       4.10.3 By Companies

5 By Functionalities (Page No. - 79)
  5.1 Introduction
      5.1.1 Key Features
            5.1.1.1 Improves The Taste & Quality
            5.1.1.2 Extends The Shelf Life Of The Products
  5.2 Thickening Agents
      5.2.1 Key Features
            5.2.1.1 Hydrocolloids: Most Widely Used Thickening Agents
  5.3 Gelling Agents
      5.3.1 Key Features
            5.3.1.1 Prevalent Use Of Polysaccharides As Gelling Agents
  5.4 Emulsifying Agents
      5.4.1 Key Features
            5.4.1.1 Texturizing Agents: Performing a Multitude Of Emulsifying Functions
  5.5 Stabilizing Agents
      5.5.1 Key Features
            5.5.1.1 Stabilizing Agents Impart Desired Food Characteristics
  5.6 Other Agents

6 By Applications (Page No. - 111)
  6.1 Introduction
      6.1.1 Key Features
            6.1.1.1 Food Texture: A Major Factor In Product Acceptability
  6.2 Bakery & Confectionery
      6.2.1 Key Features
            6.2.1.1 Improved Quality Of Baked Goods To Sustain Market Growth
            6.2.1.2 Enhanced Functionalities In Confectionery Items
  6.3 Dairy & Frozen Foods
      6.3.1 Key Features
            6.3.1.1 Trend For Providing Customized Solutions For Dairy Solutions
  6.4 Meat & Poultry Products
      6.4.1 Key Features
            6.4.1.1 Novel Applications For Texturizing Agents On The Rise
  6.5 Beverages
      6.5.1 Key Features
            6.5.1.1 Thickening Agents Ensure Consumer Satiety
  6.6 Snacks & Savory
      6.6.1 Key Features
            6.6.1.1 Robust Growth For Nutritional Snacks
  6.7 Sauces & Dressings
      6.7.1 Key Features
            6.7.1.1 Changing Consumer Habits
  6.8 Other Applications
 
7 By Geography (Page No. - 155)
  7.1 Introduction
      7.1.1 Key Features
            7.1.1.1 Demand In Asia-Pacific Outpacing Developed Markets
            7.1.1.2 Benefits For Manufacturers Drive Usage Of Texturizing Agents
            7.1.1.3 Demand From Convenience Foods And Premium Bakery & Confectionery Applications Is A Key Driver
  7.2 North America
  7.3 Europe
      7.3.1 Key Features
            7.3.1.1 Consumer Demand And Manufacturer’s Adoption Drive Market
      7.3.2 Germany
  7.4 Asia-Pacific
      7.4.1 Key Features
            7.4.1.1 Growing Processed Food Industry
  7.5 Row

8 Competitive Landscape (Page No. - 210)
  8.1 Introduction
  8.2 Most Preferred Strategy – New Products Launch
  8.3 Mergers & Acquisitions
  8.4 Agreements, Partnerships, Collaborations & Joint Ventures
  8.5 New Products Launch/Developments
  8.6 Expansions & Investments

9 Company Profiles (Overview, Financials, Products & Services, Strategy, And Developments)*  (Page No. - 230)
  9.1 Ajinomoto Co. Inc.
  9.2 Archer Daniels Midland Co.
  9.3 Ashland Inc.
  9.4 Avebe
  9.5 Cargill Inc.
  9.6 CP Kelco
  9.7 E.I. Dupont DE Nemours & Company
  9.8 Estelle Chemicals
  9.9 Fiberstar Inc.
  9.10 FMC Corporation
  9.11 Fuerst Day Lawson
  9.12 Ingredion Inc.
  9.13 Kerry Group
  9.14 Lonza Group Ltd
  9.15 Naturex
  9.16 Nexira
  9.17 Palsgaard A/S
  9.18 Penford Corporation
  9.19 Premium Ingredients
  9.20 Puratos Group
  9.21 Riken Vitamin Co. Ltd
  9.22 Royal DSM N.V.
  9.23 Taiyo Kagaku Co. Ltd
  9.24 Tate & Lyle Plc
  9.25 Tic Gums Inc.

*Details On Overview, Financials, Product & Services, Strategy, And Developments Might Not Be Captured In Case Of Unlisted Companies.

Appendix  (Page No. - 337)
U.S. Patents
Europe Patents
Japan Patents
 
 
List Of Tables (171 Tables) 
 
Table 1 Food Emulsifier E-Numbers List
Table 2 Food Hydrocolloids E-Numbers List
Table 3 Food Texture: Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 4 Thickening Agents: Market Revenue, By Geography,2011 – 2018 ($Million)
Table 5 North America: Thickening Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 6 Europe: Thickening Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 7 Asia-Pacific: Thickening Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 8 Row: Thickening Agents Market Revenue, By Countries,2011 – 2018 ($Million)
Table 9 Gelling Agents: Market Revenue, By Geography,2011 – 2018 ($Million)
Table 10 North America: Gelling Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 11 Europe: Gelling Agents Market Revenue, By Countries,2011 – 2018 ($Million)
Table 12 Asia-Pacific: Gelling Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 13 Row: Gelling Agents Market Revenue, By Countries,2011 – 2018 ($Million)
Table 14 Emulsifying Agents: Market Revenue, By Geography,2011 – 2018 ($Million)
Table 15 North America: Emulsifying Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 16 Europe: Emulsifying Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 17 Asia-Pacific: Emulsifying Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 18 Row: Emulsifying Agents Market Revenue, By Geography,2011 – 2018 ($Million)
Table 19 Stabilizing Agents: Market Revenue, By Geography,2011 – 2018 ($Million)
Table 20 North America: Stabilizing Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 21 Europe: Stabilizing Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 22 Asia-Pacific: Stabilizing Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 23 Row: Stabilizing Agents Market Revenue, By Countries,2011 – 2018 ($Million)
Table 24 Other Agents: Market Revenue, By Geography,2011 – 2018 ($Million)
Table 25 North America: Other Agents, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 26 Europe: Other Agents Market Revenue, By Countries,2011 – 2018 ($Million)
Table 27 Asia-Pacific: Other Agents Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 28 Row: Other Agents Market Revenue, By Countries,2011 – 2018 ($Million)
Table 29 Food Texture: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 30 Food Texture In Bakery & Confectionery: Market Revenue, By Geography, 2011 – 2018 ($Million)
Table 31 North America: In Bakery & Confectionery Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 32 Europe: In Bakery & Confectionery Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 33 Asia-Pacific: In Bakery & Confectionery Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 34 Row: In Bakery & Confectionery Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 35 Food Texture In Dairy & Frozen Foods: Market Revenue, By Geography, 2011 – 2018 ($Million)
Table 36 North America: In Dairy & Frozen Foods Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 37 Europe: Food Texture In Dairy & Frozen Foods Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 38 Asia-Pacific: Food Texture In Dairy & Frozen Foods Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 39 Row: In Dairy & Frozen Foods Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 40 Food Texture In Meat & Poultry Products: Market Revenue, By Geography, 2011 – 2018 ($Million)
Table 41 North America: In Meat & Poultry Products Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 42 Europe: In Meat & Poultry Products Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 43 Asia-Pacific: In Meat & Poultry Products Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 44 Row: In Meat & Poultry Products Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 45 Food Texture In Beverage: Market Revenue, By Geography, 2011 – 2018 ($Million)
Table 46 North America: In Beverages Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 47 Europe: In Beverages Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 48 Asia-Pacific: In Beverages Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 49 Row: In Beverages Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 50 Food Texture In Snacks & Savory: Market Revenue, By Geography, 2011 – 2018 ($Million)
Table 51 North America: In Snacks & Savory, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 52 Europe: In Snacks & Savory, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 53 Asia-Pacific: In Snacks & Savory, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 54 Row: In Snacks & Savory, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 55 Food Texture In Sauces & Dressings: Market Revenue, By Geography, 2011 – 2018 ($Million)
Table 56 North America: In Sauces & Dressings Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 57 Europe: In Sauces & Dressings Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 58 Asia-Pacific: In Sauces & Dressings Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 59 Row: In Sauces & Dressings Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 60 Food Texture In Other Applications: Market Revenue, By Geography, 2011 – 2018 ($Million)
Table 61 North America: In Other Applications, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 62 Europe: In Other Applications, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 63 Asia-Pacific: In Other Applications, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 64 Row: In Other Applications, Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 65 Food Texture: Market Revenue, By Geography,2011 – 2018 ($Million)
Table 66 North America: Food Texture Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 67 North America: Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 68 North America: Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 69 U.S.: Food Texture Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 70 U.S.: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 71 Canada: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 72 Canada: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 73 Mexico: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 74 Mexico: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 75 Europe: Food Texture Market Revenue, By Countries,2011 – 2018 ($Million)
Table 76 Europe: Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 77 Europe: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 78 U.K.: Food Texture Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 79 U.K.: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 80 Germany: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 81 Germany: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 82 France: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 83 France: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 84 Italy: Food Texture Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 85 Italy: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 86 Russia: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 87 Russia: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 88 The Netherlands: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 89 The Netherlands: Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 90 Rest Of Europe: Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 91 Others: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 92 Asia-Pacific: Food Texture Market Revenue, By Countries, 2011 – 2018 ($Million)
Table 93 Asia-Pacific: Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 94 Asia-Pacific: Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 95 China: Food Texture Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 96 China: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 97 Japan: Food Texture Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 98 Japan: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 99 Australia: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 100 Australia: Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 101 India: Food Texture Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 102 India: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 103 Rest Of Asia-Pacific: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 104 Rest Of Asia-Pacific: Food Texture Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 105 Row: Food Texture Market Revenue, By Countries,2011 – 2018 ($Million)
Table 106 Row: Market Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 107 Row: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 108 Brazil: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 109 Brazil: Market Revenue, By Applications,2011 – 2018 ($Million)
Table 110 Argentina: Food Texture Market Revenue, By Functionalities,2011 – 2018 ($Million)
Table 111 Argentina: Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 112 South Africa: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 113 South Africa: Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 114 Rest Of Row: Food Texture Market Revenue, By Functionalities, 2011 – 2018 ($Million)
Table 115 Rest Of Row: Market Revenue, By Applications, 2011 – 2018 ($Million)
Table 116 Mergers & Acquisitions, 2010 – 2013
Table 117 Agreements, Partnerships, Collaborations & Joint Ventures, 2012 – 2013
Table 118 New Products Launch/Developments, 2010 – 2013
Table 119 Expansions & Investments, 2010 – 2013
Table 120 Ajinomoto: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 121 Ajinomoto: Total Revenue, By Regions, 2011 – 2012 ($Million)
Table 122 Ajinomoto: Products & Its Descriptions
Table 123 ADM: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 124 ADM: Products & Its Descriptions
Table 125 Ashland: Total Revenue, By Business Segments,2011 – 2012 ($Million)
Table 126 Ashland: Products & Its Descriptions
Table 127 Avebe: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 128 Avebe: Annual Revenue, By Regions, 2011 – 2012 ($Million)
Table 129 Avebe: Products & Its Descriptions
Table 130 Cargill: Annual Revenue, By Regions, 2011 – 2012 ($Million)
Table 131 Cargill: Products & Its Descriptions/Applications
Table 132 CP Kelco: Products & Its Descriptions
Table 133 Dupont: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 134 Dupont: Annual Revenue, By Countries/Regions,2011 – 2012 ($Million)
Table 135 Dupont: Products & Its Descriptions/Applications
Table 136 Estelle: Product Categories & Its Brand Names
Table 137 Fiberstar: Products & Its Descriptions
Table 138 FMC Corporation: Annual Revenue, By Business Segments, 2011 – 2012 ($Million)
Table 139 FMC Corporation: Annual Revenue, By Regions,2011 – 2012 ($Million)
Table 140 FMC Corporation: Products & Its Descriptions
Table 141 Fuerst Day Lawson: Products & Its Descriptions
Table 142 Ingredion: Annual Revenue, By Regions, 2011 – 2012 ($Million)
Table 143 Ingredion: Products & Its Descriptions
Table 144 Kerry: Products & Its Descriptions
Table 145 Lonza: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 146 Lonza: Products & Its Applications/Uses
Table 147 Naturex: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 148 Naturex: Annual Revenue, By Regions, 2011 – 2012 ($Million)
Table 149 Nexira: Products & Its Descriptions
Table 150 Palsgaard: Emulsifiers For Bakery
Table 151 Palsgaard: Emulsifiers & Stabilizers For Chocolate & Confectionery
Table 152 Palsgaard: Emulsifiers & Stabilizers For Dairy
Table 153 Palsgaard: Emulsifiers & Stabilizers For Ice Cream
Table 154 Palsgaard: Emulsifiers & Stabilizers For Fine Foods (Mayonnaise)
Table 155 Palsgaard: Emulsifiers For Margarine
Table 156 Palsgaard: Emulsifiers For Spreads
Table 157 Palsgaard: Emulsifiers For Frying Margarine
Table 158 Palsgaard: Emulsifiers For Bakery Margarine
Table 159 Palsgaard: Emulsifiers For Shortenings
Table 160 Penford Corporation: Annual Revenue, By Business Segments, 2011 – 2012 ($Million)
Table 161 Penford Corporation: Annual Revenue, By Regions,2011 – 2012 ($Million)
Table 162 Penford Corporation: Products & Its Descriptions
Table 163 Premium Ingredients: Products & Its Descriptions
Table 164 Puratos: Products & Its Descriptions
Table 165 Riken: Products & Its Applications/Uses
Table 166 Royal DSM: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 167 Royal DSM: Products & Its Description
Table 168 Taiyo: Products & Its Descriptions
Table 169 Tate & Lyle: Annual Revenue, By Business Segments,2011 – 2012 ($Million)
Table 170 Tate & Lyle: Products & Its Descriptions
Table 171 Tic Gums: Products & Its Descriptions
 
 
List Of Figures (32 Figures)
 
Figure 1 Research Methodology
Figure 2 Market Size Estimation Methodology
Figure 3 Data Triangulation Methodology
Figure 4 Food Texture Market, By Geography, 2012 ($Million)
Figure 5 Food Texture: Market Size, By Geography,2012 – 2018 ($Million)
Figure 6 Region-Wise: Market Leaders (2012)
Figure 7 Supply Chain Analysis
Figure 8 Market Share Analysis
Figure 9 Market Dynamics
Figure 10 Market Size, By Applications,2012 – 2018 ($Million)
Figure 11 Market Size, By Functionalities,2012 – 2018 ($Million)
Figure 12 Market Share, By Growth Strategies,2010 – 2013
Figure 13 Strategic Investment Decision – Development Strategies
Figure 14 Benchmarking Countries/Regions, By Value & Growth
Figure 15 Market Size, By Geography & Applications,2012 ($Million)
Figure 16 Research Methodology
Figure 17 Market Size Estimation Methodology
Figure 18 Data Triangulation Methodology
Figure 19 Types Of Texturizing Agents
Figure 20 Market Segmentation
Figure 21 Market Share Analysis
Figure 22 Supply Chain Analysis
Figure 23 New Product Launch Analysis, By Companies, 2010 – 2013
Figure 24 Impact Analysis
Figure 25 Market Dynamics
Figure 26 Porter’s Five Force Analysis
Figure 27 Patent Analysis, By Regions/Countries, 2010 – 2013
Figure 28 Number Of Patents, By Regions/Countries, 2010 – 2013
Figure 29 Patent Analysis, By Companies, 2010 – 2013
Figure 30 Market Share, By Growth Strategies,2010 – 2013
Figure 31 Market Developments, By Growth Strategies, 2010 – 2013
Figure 32 Market Growth Strategies, By Companies,2010 – 2013

Texturizing agents form an important part of the food additives industry. They are mainly responsible for increasing the creaminess, improve viscosity, pulpiness, and ultimately texture of the product.

Types of Texturizing Agents

Texturizing Agents Market

Source: Expert Interviews, Government Authorities, Related Research Publication, Government Publication, Company Press Release, Company Annual Report, Company Website, Company Publication, MarketsandMarkets Analysis

Hydrocolloids hold major share of 50% of the total food texture market. Emulsifiers hold almost 24% of the total market followed by specialty starches with 19% share. Other texturizing agents such as enzymes, dietary fibers, and some fat replacers are also used as texturizing agents up to some extent.

The global food texture market has grown considerably in the last few years and this is expected to continue. Factors such as growing consumer preferences towards consuming low-fat foods, good textured food, increasing innovations in the food processing industry, and cost advantages provided by the substitutes contribute to the demands and adoption rate for texturizing agents as one of the major food additives.

Though the food texture market is largely driven by hydrocolloids, emulsifiers, starches, stabilizers as well as other natural polysaccharides are expected to gain momentum in the near future. Bakery and confectionary items have been dominant in case of application sector scope. However, researches in various fields have opened up new avenues for the application of these substitutes. Meat and poultry, dairy and other convenience food products and beverages are also growing.

Food Texture Market, By Geography, 2012 ($Million)

Texturizing Agents Market

Source: Expert Interviews, Government Authorities, Related Research Publication, Government Publication, Company Press Release, Company Annual Report, Company Website, Company Publication, MarketsandMarkets Analysis

North America forms the largest segment of the food texture market in 2012. It is poised to grow at a steady CAGR of 4.5% over the forecast period. Due to the increase in innovations in food solutions, demand for ingredients providing textures to food has been increased. Europe stands to be the second largest market due to increase in demand for processed food. Asia-Pacific is projected to gain the fastest growth of 6.2% during the concerned period. In the APAC region, food and beverage products with texturizing agents are making foray in a big way with the growing food processing industry. Texturants though primarily function as texturing agents, provide multiple benefits in food processing and improve appeal of food and palatability. Also, increasing demand for processed foods in bakery, confectionery, convenience foods, and dairy industries would drive the food texture market globally.

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