Food texturizing agents have the ability to change the texture of any food, such as liquid food and solid food, without altering its properties. Food texturizing agents help in increasing the stability of the product by improving the suspension of other ingredients. Food texturizing agents are commonly used to add a creamy and flavorful texture to any sweet or savory dish without changing the original taste. Over the years, food texturizing agents have been widely used for patients who are suffering from swallowing difficulty or dysphagia. Various food manufacturers use food texturizing agents in various processed foods due to their various advantages. The primary function of a food texturizing agent is to alter the texture of the food product. But it also provides multiple benefits in food processing by improving the palatability and appeal of the food.
The different sources of food texturizing agents analyzed in the report are:
Various functions of food texturizing agents analyzed in the report are:
Various end uses of food texturizing agents analyzed in the report are:
Innovations in Food Texturizing Agents
Fast evolving lifestyles have led to many innovations, typically in the food and beverage sector. Ready-to-drink beverages serve as a classical example of this. The hectic pace of today’s modern lifestyle has badly affected the lives of people. People look for alternative food products, and at the same time, focus on the ingredient content of the product. Ready-to-drink tea and coffee that contain food texturizing agents have emerged as an instant and healthier option available to people, and are currently in great demand in the beverage industry.
Increasing Demand for Low-Calorie Food Products Has Led to the Adoption of Food Texturizing Agents
Increasing obesity issues and cardiovascular diseases over the last few years have triggered the demand for low-fat content food. Food texturizing agents have the ability to replace calorie-dense fats and oils, thus allowing the formulation of more healthful foods. Improved formulations of food products have also utilized food texturizing agents as 'fat mimetic'.
Longer Shelf Life of Processed Food by Using Food Texturizing Agents Has Led to Penetration into the Pet Food Industry
Food texturizing agents possess the ability to remain stable during the processing of food, along with providing a longer shelf life to the food product. These reasons have increased their usage in the development of canned pet food for dogs and cats. Food texturizing agents not only change texture but also stabilize and help in the gelling of canned food products.
Demand for Food Texturizing Agents in Infant Formula
The growing concerns regarding dysphagia and gastro esophageal reflux disease have led to the addition of food texturizing agents for infants in neonatal intensive care units (NICUs). Food texturizing agents make the food heavier without causing an alteration in the original texture, along with stopping the rising back of the food in the esophagus. This has created a high potential opportunity for food texturizing manufacturers to come up with innovative food products to cater to the growing demand in the baby feed market.
Multiple Functionality of Food Texturizing Agents
Food texturizing agents, apart from their texturizing nature, possess other essential functions such as emulsification, protein stabilization, gelling, and texture modification, which has surged their potential of adoption in the food and beverage industry. Food texturizing agents are widely used in soups, gravies, sauces, and toppings, whereas, for gelling properties, they are extensively used in marmalades, jellies, and jams.
Types of Food Texturizing Agents and Their Other Functionalities
Increasing Prevalence of Swallowing Difficulty Among Ageing Adults
Difficulty in swallowing, or dysphagia, in medical terms, has witnessed a significant increase over the years, especially among the ageing population. Food texturizing agents such as thickeners help in slowing down the transit of fluids and food, providing more coordination time for the swallowing process. Thus, people suffering from dysphagia widely prefer food texturizing agents for varying the consistency of their food.
The food texturizing agents market report gives data for 2018 (the estimated year) and 2026 (the forecast year, in terms of both, volume (MT) and value (US$). The food texturizing agent’s market report consists of macroeconomic factors, forecast factors that influence and affect the food texturizing agents market, and market outlook of the food texturizing agents market. The report includes the drivers, trends, restraints, and opportunities of the food texturizing agents market. The drivers of the food texturizing agents market include the increasing demand for food products with good taste and mouth feel, increasing prevalence of swallowing difficulty among aging adults, multiple functionality of food texturing agents, and inclination towards clean label ingredients. The restraints of the food texturizing agents market covered in the report are fluctuations in the prices of food texturizing agents, religious perspective regarding animal-derived ingredients, and side effects of textured liquids. The report also includes the current trends in the food industry and food additives industry. We have included a strategic overview, value chain analysis, detailed competition landscape analysis, and the major key players in the food texturizing agents market. This will give a detailed overview of the market to the users of the report. The report also includes a comprehensive market structure, and it gives a comparison between the regional players, local players, and multinational players of food texturizing agents. The report on the food texturizing agents market provides market attractiveness analysis by region, source, function, and end-use.
During the study of the food texturizing agents market, our analysts observed that, food texturizing agents were preferred by adults suffering from dysphagia - difficulty in swallowing. Dysphagia patients have witnessed a significant increase over the years, especially among the ageing population. Food texturizing agents such as thickeners help in slowing down the transit of fluids and food, providing more coordination time for the swallowing process. Thus, people suffering from dysphagia widely prefer food texturizing agents for varying the consistency of their food. The report on the food texturizing agents market states that, the use of food texturizing agents in the bakery and confectionary segment is high, owing to the increasing consumption of baked products by consumers. On the basis of function, the thickeners segment holds a high market share in the food texturizing agents market when compared to other segments such as emulsifiers, stabilizers, gelling agents, and binders. This is mainly due to the increasing preference for thickeners by food manufacturers. On the basis of region, North America holds the highest market share in the food texturizing agents market, owing to the increasing consumption of functional food. Followed by North America, Europe and APAC are expected to hold high market shares in the food texturizing agents market in terms of value throughout the forecast period.
The report includes the company profiling of major manufacturers of food texturizing agents, and the revenue generated by these producers across five regions – Europe, North America, Asia Pacific (APAC), Latin America, and the Middle East and Africa (MEA). In order to estimate the revenue, average prices were obtained from various distributors, suppliers, manufacturers, and exporters of food texturizing agents through quotes. The key application segments of food texturizing agents were considered, and the vital ones were estimated on the basis of feedback from many primary respondents and various secondary sources. There are a few key data points that was collected for the modelling approach, which include the overview of the food industry, overview of the food additives industry, food and beverage outlook, and average purchase price of food texturizing agents. The food texturizing agents market was forecasted based on constant currency rates.
The report includes various additional data related to the food texturizing agents market, such as mega trends that are influencing the food and beverage industry, global trends in the food and beverage industry, an overview of the food additives industry, and an overview of food texturizing agents, which includes two different types such as gums and starches. The report also consists of various health benefits of food texturizing agents such as fat replacers, low-carb alternatives, and fiber bearing ingredients. The report includes food texturizing agent sales by end use category, global economic outlook, key regulations in the food texturizing agents market, key buyer analysis, growth hackers (dos and don’ts), investment trends by major food texturizing agent manufacturing regions, trade analysis scenario that includes the data for import and export of various raw materials used for the production of food texturizing agents such as import value and volume of potato starch, export value and volume of potato starch, import value and volume for maize starch, export value and volume for maize starch, and import value and volume for gums and export value and volume for gums. The report also has data for opportunity analysis of food texturizing agents.
Many secondary and primary sources were conducted during the course of the study. Secondary sources include Hoovers, annual reports of companies, recent publications, and Factiva. There are various market dynamics covered in the report related to food texturizing agents, such as restraints, drivers, opportunities, and trends. These dynamics affect the growth of the food texturizing agents market. The report also consists of insights and analysis of the food texturizing agents market in various regions. Detailed company profiling of major manufacturers and producers of food texturizing agents are included in the scope of the study, in order to evaluate their long-term and short-term strategies, product portfolio, and recent developments in the food texturizing agents market space. Some of the key players analyzed in the report are Cargill, Incorporated, Archer Daniels Midland Company, DowDuPont Inc., Ingredion Inc., Tate & Lyle PLC, Ashland Global Holdings Inc., Koninklijke DSM N.V., CP Kelco, Kerry Group PLC, Darling Ingredients Inc., Fuerst Day Lawson Limited, W Hydrocolloids, Inc., Nestlé Health Science S.A., Acuro Organics Limited, Jungbunzlauer Holding AG, Arthur Branwell & Co Ltd, Deosen USA, Inc., Euroduna Food Ingredients GmbH, AkzoNobel N.V., and Naturex S.A., among other food texturizing agent manufacturers.