The Worldwide Food Texture Market is Projected to reach USD 20.5 Billion by 2030, at a CAGR of 5.5%

Food Texture Market Growth, Trends and Report Highlights

According to a new report, published by KBV research, The Global Food Texture Market size is expected to reach $20.5 billion by 2030, rising at a market growth of 5.5% CAGR during the forecast period.

The Dairy Products & Ice Creams segment is registering a CAGR of 3.2% during the forecast period. The important factors driving the expansion of this segment are the increased consumption of dairy products and the shift in customer preference from meat to dairy products for protein supplementation. Modern retail establishments and cold chain logistics, which make dairy goods and ice creams easily accessible, further drive the segment's growth.

The Natural segment is leading the Global Food Texture Market by Product in 2022; thereby, achieving a market value of $16.8 billion by 2030. Products with natural ingredients & clean labels are becoming increasingly popular with consumers. The purchasing decision is influenced by customer awareness of the substances used and the requirement for clear food labels.

The Gums segment would showcase a CAGR of 5.2% during (2023 - 2030). Food gum is a thickening and emulsion-stabilizing ingredient used in icing. Because of its organoleptic property, it is used in watery meals to regulate its functional qualities. The increase in the use of food gum in bakery & confectionery items and dairy products is driving the segment's global expansion for food gums.

The North America region dominated the Global Food Texture Market by Region in 2022 and would continue to be a dominant market till 2030; thereby, achieving a market value of $7.1 billion by 2030. The Europe market is anticipated to grow at a CAGR of 5.1% during (2023 - 2030). Additionally, The Asia Pacific market would witness a CAGR of 6.2% during (2023 - 2030).

Full Report: https://www.kbvresearch.com/food-texture-market/

The market research report has exhaustive quantitative insights providing a clear picture of the market potential in various segments across the globe with country wise analysis in each discussed region. The key impacting factors of the market have been discussed in the report with the elaborated company profiles of Koninklijke DSM N.V., Archer Daniels Midland Company, Desosen Biochemical (Ordos) Ltd., Ingredion Incorporated, Kerry Group PLC, Jungbunzlauer Suisse AG, CP Kelco, Cargill, Incorporated, DuPont de Nemours, Inc. and Euroduna Food Ingredients Gmbh

Global Food Texture Market Segmentation

By Application

• Dairy Products & Ice Creams
• Confectionery
• Jams
• Layers
• Fillings
• Bakery
• Ready Meals
• Beverage
• Meat Products
• Sauces & Others

By Product

• Natural
• Synthetic

By Type

• Cellulose Derivatives
• Gums
• Inulin
• Gelatins
• Starch
• Dextrins
• Pectins & Others

By Geography

• North America
  • US
  • Canada
  • Mexico
  • Rest of North America
• Europe
  • Germany
  • UK
  • France
  • Russia
  • Spain
  • Italy
  • Rest of Europe
• Asia Pacific
  • China
  • Japan
  • India
  • South Korea
  • Singapore
  • Malaysia
  • Rest of Asia Pacific
• LAMEA
  • Brazil
  • Argentina
  • UAE
  • Saudi Arabia
  • South Africa
  • Nigeria
  • Rest of LAMEA

Companies Profiled

• Koninklijke DSM N.V.
• Archer Daniels Midland Company
• Desosen Biochemical (Ordos) Ltd.
• Ingredion Incorporated
• Kerry Group PLC
• Jungbunzlauer Suisse AG
• CP Kelco
• Cargill, Incorporated
• DuPont de Nemours, Inc.
• Euroduna Food Ingredients Gmbh

Related Reports:

North America Food Texture Market Size & Forecast to 2030

• July-2023
• 124 Pages

LAMEA Food Texture Market Size, Share & Forecast, 2023-2030

• July-2023
• 134 Pages

Europe Food Texture Market Size, Share & Forecast to 2030

• July-2023
• 134 Pages

Asia Pacific Food Texture Market Size, Share & Analysis, 2030

• July-2023
• 136 Pages