Food Texturing Agent Market Size - Industry Analysis Report, Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2024 – 2032

Food Texturing Agent Market Size

Food Texturing Agent market size is anticipated to witness notable growth during 2024 to 2032, owing to soaring product application in the F&B sector. A hectic lifestyle and increasing disposable income have led to a surge in consumption of processed and convenience diets, fostering the market demand.
 

The food texturing agents are used by manufacturers for imparting a tantalizing sensation to consumable foods and enhancing the consumer experience. These agents offer increased creaminess, thickness, viscosity, and clarity to food, enhancing its visual appeal.
 

Food Texturing Agents Market Trends

There is increasing usage of food texturing agents for prevention of evaporation and degradation of volatile flavor oils, thus enhancing the shelf life of products by imparting a stable structure. This stability not only improves the appeal and palatability of the food but also aligns with the growing consumer preference for low-fat and well-textured consumables. Additionally, advancements in processing techniques and the cost efficiency associated with these agents further contribute to the increasing industry demand. 
 

Food Texturing Agent Market Analysis

Based on functionality, the emulsifiers segment is set to depict a robust growth rate through 2032. Emulsifiers such as lecithin, monoglycerides, and diglycerides are often used to help distribute flavors and oils evenly. The 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 quality enhancer for instant noodle producers. The liquid line of product employs emulsifier solutions to improve consumers’ overall instant noodle-eating experience by solving some of the common issues faced by producers. 
 

The the dairy & poultry products segment will gain remarkable momentum between 2024 and 2032, as the agents 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 up to 2032, due to the booming bakery sector. The preference for a convenient diet due to the busy schedule of working professionals will propel the product demand. Additionally, factors such as the growing popularity of ready-to-eat meals, rising consumer awareness regarding healthy eating habits, and the development of innovative texturing agents to meet diverse consumer preferences are anticipated to further stimulate market growth in Europe.
 

Food Texturing Agent Market Share 

Key players in the food texturing agent industry are:

• Cargill
• CP Kelko
• Fiberstar
• Penford
• E.I. DuPont De Nemours & Company
• Ajinomoto
• Kerry Group
• Tate & Lyle
• Archer Daniels Midland
   

These companies are likely to introduce new products and diversify their product lines to expand their consumer base.
 

Food Texturing Agent Industry News 

• 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 for food producers.

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