Global Food Texturant Market: Size, Trends & Forecasts (2018-2022)

Scope of the Report

The report titled “Global Food Texturant Market: Size, Trends & Forecasts (2018-2022)”, provides an in-depth analysis of the global food texturants market by value and by volume. The report also gives an insight of the global food texturants market by value, by segment and by region, etc.

The report provides a regional analysis of the food texturant market, including the following regions: North America, Middle East & Africa, Asia-Pacific, Latin America and Europe.

The report also assesses the key opportunities in the market and outlines the factors that are and will be driving the growth of the industry. Growth of the overall global food texturants market has also been forecasted for the period 2018-2022, taking into consideration the previous growth patterns, the growth drivers and the current and future trends.

The considerable variety of texturising products in the market implies that market is very broad and one of the least consolidated amongst ingredients types.

The competition in the global food texturant market is driven by big players, Cargill Incorporated, Tate & Lyle PLC, Ingredion Incorporated and DuPont. Further, key players of the food texturant market Cargill Incorporated, Tate & Lyle PLC, Ingredion Incorporated and DuPont are also profiled with their financial information and respective business strategies.

Country Coverage

North America
Europe
Asia-Pacific
South America
Middle East & Africa
Company Coverage

Tate & Lyle
Ingredion Incorporated
Cargill, Incorporated
DowDuPont (DuPont)

Executive Summary

Ingredients term can be defined as a substance or compounds, artificially or naturally derived, that are mixed or combined, to add specific characteristics and functionalities to an end product. A special ingredient is any substance that is added to a food to achieve a desired effect.

The different types of special ingredients are flavours & fragrances, texturants, nutritional ingredients, enzymes, sweeteners, flavour enhancers, acidulants, food colors, food preservatives and cultures whose primary role is to enhance the performance of food products in which they are added. Each segment demonstrates unique feature when applied in different type of food and beverages.

Functions of specialty ingredients include enhanced appearance of product, improved taste and texture of product and extended shelf life of the product.

Texturants are a type of specialty ingredient, used to control and modify the texture and mouthfeel of the food and beverage products. Food texturants are could be made of synthetic chemicals or could be extracted from natural substance and are used as a direct additive in products to provide the required physical appearance to the food product.

Texturizing agents are specifically used in order to provide smoothness, creaminess, clarity, thickness, pulpiness, and thus establishing a particular flavour and appearance of the product. The texture of the food products should be appealing enough to grab the attention of the consumers.

The common food texturants include emulsifiers, hydrocolloids, gums, stabilizers and others. They are widely used in various industries such as bakery and confectionery, dairy and frozen desserts, beverages, oil and fats, sweet and savory snacks, meat products, and others.

Over-consumption of texturants could lead to obesity, diabetes, diarrhea, slow metabolism, etc.

The global food texturant market has increased at a significant CAGR during the years 2016 and 2017 and projections are made that the market would rise in the next four years i.e. 2018-2022 tremendously. The food texturant market is expected to increase due to growth in retail e-commerce industry, increased meat consumption, increased cheese and yogurt consumption, etc. Yet the market faces some challenges such as, barriers to entry, health issues, etc.

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Figure 1: Specialty Ingredients Functions
Figure 2: Specialty Ingredients Value Chain
Figure 3: Types of Specialty Ingredients
Figure 4: Key Functions of Food Texturants
Figure 5: Application of Food Texturants
Figure 6: Food Texturants Market by Segments
Figure 7: Disadvantages of Food Texturants
Figure 8: Global Specialty Ingredient Market by Value; 2016-2017 (US$ Billion)
Figure 9: Global Specialty Ingredient Market by Value; 2018-2022 (US$ Billion)
Figure 10: Global Specialty Ingredient Market by Segment; 2016 (Percentage, %)
Figure 11: Global Food Texturants Market by Value; 2016-2022 (US$ Billion)
Figure 12: Global Food Texturant Market Value by Type; 2017 (Percentage, %)
Figure 13: Global Food Texturant Market Value by Geography; 2017 (Percentage, %)
Figure 14: Global Hydrocolloids based Food Texturants Market by Value; 2016-2022 (US$ Billion)
Figure 15: Global Emulsifiers Based Food Texturants Market by Value; 2016-2022 (US$ Billion)
Figure 16: Global Starch based Food Texturant Market by Value; 2016-2022 (US$ Billion)
Figure 17: Global Starch-Based Texturants Market Value by Application; 2016 (Percentage, %)
Figure 18: North America Food Texturant Market by Value; 2016-2022 (US$ Billion)
Figure 19: Europe Food Texturant Market by Value; 2016-2022 (US$ Billion)
Figure 20: Asia-Pacific Food Texturant Market by Value; 2016-2022 (US$ Billion)
Figure 21: South America Food Texturant Market by Value; 2016-2022 (US$ Billion)
Figure 22: Middle East & Africa Food Texturant Market by Value; 2016-2022 (US$ Billion)
Figure 23: Global Per Capita Meat Consumption by Types; 2015-2030 (Kilograms)
Figure 24: Global Cheese Production & Consumption; 2015-2020 (Thousand Kilo Ton)
Figure 25: Worldwide Yogurt Production; 2010-2025 (Thousand Tonnes)
Figure 26: Global Retail Consumption of Chocolate Confectionery; 2012-13- 2018-19 (Thousand Metric Tons)
Figure 27: Global Coffee Consumption; 2012-13- 2016-17 (Million 60Kgs Bag)
Figure 28: Global Packaged Food Sales; 2015-2019 (US$ Trillion)
Figure 29: Global Fast Food Market by Volume; 2014-2019 (Kilo Tonne)
Figure 30: Major Key Purchase Drivers; 2013-2017 (Percentage, %)
Figure 31: Global Consumer Expenditure and Disposable Income Growth Rate; 2012-2016 (Percentage, %)
Figure 32: Global Youth Population; 2000-2025 (Million)
Figure 33: Global GDP Per-capita; 2009-2016 (US$)
Figure 34: Global Urban Population; 2009-2015 (Billion)
Figure 35: Global Total Population and Unemployment Rate; 2012-2016 (Percentage, %)
Figure 36: Natural Gas Prices in Top Developed Regions; 2014-2022 (US$ Per mmbtu)
Figure 37: Global Crude Oil Prices; January 2013- January 2018 (US$ Per Barrel)
Figure 38: Global Food Prices; 2017 (Percentage, %)
Figure 39: Product Launches Claiming Clean Label; 2011-2014 (Number of Products)
Figure 40: Global Food Texturant Market Consumers by Geography; 2016 (Percentage, %)
Figure 41: Growth Rate of Emerging Economies; 2015-2017 (Percentage, %)
Figure 42: Global Alcohol Consumption by Type & Global Beverage Market by Volume; 2012-2016 (Liters of Alcohol Per Person, Billion Liters)
Figure 43: Global Retail E-commerce Sales; 2014-2021 (US$ Trillion)
Figure 44: Global Beverage Sales by Volume; 2012-2017 (Million Liters)
Figure 45: Global Texturant (Starch Based) Market Players by Share; 2016 (Percentage, %)
Figure 46: Tate Sales; 2013-2017 (US$ Billion)
Figure 47: Tate Sales by Region; 2017 (Percentage, %)
Figure 48: Tate Sales by Segments; 2017 (Percentage, %)
Figure 49: Ingredion Net Sales; 2013-2017 (US$ Billion)
Figure 50: Ingredion Net Sales; 2017 (Percentage, %)
Figure 51: Cargill Sales; 2013-2017 (US$ Billion)
Figure 52: Cargill Sales, 2017, (Percentage, %)
Figure 53: DowDuPont (DuPont) Net Sales; 2013-2017 (US$ Billion)
Figure 54: DowDuPont (DuPont) Net Sales by Segment; 2017
Figure 55: DowDuPont (DuPont) Net Sales by Region; 2017
Table 1: Major Food Texturants: Thickeners and Stabilizers by Principal Functions as Food Additives
Table 2: Commonly Used Food Texturants
Table 3: Global Ingredient Market Top Players by Key Texturant Capabilities