Food Texturizing Agent Market

Food Texturizing Agent Market Outlook (2024 to 2034)

Revenue in the global food texturizing agent market is estimated at US$ 15.3 billion in 2024 and is forecast to increase to US$ 28.8 billion by the end of 2034. Worldwide demand for food texturizing agents is projected to rise at a CAGR of 6.5% from 2024 to 2034.

Texturing agents are used to enhance or change the overall texture or mouthfeel of food items. Emulsification and stabilization are the primary functions of food texturizing agents. Other substances that contribute significantly to food texture modification include phosphates and dough conditioners. Phosphates are among the most commonly utilized and perform various purposes in meals.

Food texturizing agents help modify the texture of any food, including liquid and solid foods, without affecting its qualities. Food texturizing agents are used to increase product stability by enhancing the suspension of other components. These chemicals are often employed to give any sweet or savory food a creamy and delectable texture while retaining its original flavor.

Key Market Growth Drivers

• Increasing demand for food products that are low in calories, sugar, and gluten-free from consumers is contributing to food texturizing agent market growth as they assist in preserving the desired texture and mouthfeel in reformulated food.
• Processed and convenience foods are in increased demand due to busy lifestyles and an increased desire for ready-to-eat meals. Texturing agents are essential for increasing product quality, shelf life, and sensory qualities.
• Rising demand for clean-label products and natural ingredients is boosting product sales.
• The use of food texturizing agents is increasing in the food industry to meet the demand of consumers who are looking for minimally processed meals.
• The creation of new and unique food products such as plant-based alternatives, dairy-free options, and specialized meals, requires the use of food texturing agents.
• Utilization of food texturing agents is increasing in dairy & bakery products for appropriate uniformity, creaminess, and stability.
• Modern customers have higher sensory expectations, looking for high-quality items with better texture and mouthfeel, and to respond to these needs, market players are employing advanced texturing chemicals to improve product appearance.

Report Attribute	Detail
Food Texturizing Agent Market Size (2024E)	US$ 15.3 Billion
Forecasted Market Value (2034F)	US$ 28.8 Billion
Global Market Growth Rate (2024 to 2034)	6.5% CAGR
North America Market Share (2024E)	23.9%
East Asia Market Value (2024E)	US$ 3.4 Billion
Sales of Microbial-derived Food Texturizing Agents (2034F)	US$ 7 Billion
Sales of Emulsifiers (2034F)	US$ 6.2 Billion
Key Companies Profiled	Ashland Global Holdings Inc.; Estelle Chemicals Pvt. Ltd.; Riken Vitamin Co. Ltd.; CP Kelco; Ajinomoto Co. Inc.; Bhansali International; Agar del Pacifico S.A.; Nexira; Cargill, Incorporated; Fuerst Day Lawson Limited; Kerry Group PLC; W Hydrocolloids, Inc.; Euroduna Food Ingredients GmbH.

Which Factors are Driving Up Sales of Food Texturizing Agents?

“Steadily Growing Worldwide Demand for Ready-to-Eat Food Products”

Demand for ready-to-eat and easy-to-cook meals is increasing among people who have a hectic lifestyle. This is contributing to sales of processed and convenience foods. As more people seek quick and convenient meal solutions, the need for high-quality, long-lasting, and visually appealing foods is growing. Food texturizing agents play an important role here as they enhance the quality, shelf life, and sensory qualities such as texture, mouthfeel, and appearance of processed food products. Other than these benefits, food texturizing agents ensure that convenience meals match the flavor and consistency expectations of customers. All of these factors are contributing to the expansion of the food texturizing agent market size.

What is Limiting the Adoption of Food Texturizing Agents?

“Misinformation About Health Risks and Lack of Awareness About Safety of Texturizing Agents”

Consumer ignorance and myths regarding food additives are negatively influencing sales of food texturizing agents. A large number of customers have misunderstanding and unfavorable attitudes toward texturizing agents, because of assumptions that they pose health risks, even though scientific data demonstrates the safety and advantages of various food texturizing agents.

Misunderstandings or myths raise the desire for additive-free products, despite the fact that texturing agents can improve food quality, stability, and shelf life. These unjustified worries are limiting demand for food texturing agents, which is affecting producers’ profit margins.

Country-wise Insights

The North American region is poised to account for 23.9% of the global food texturizing agent market share in 2024 due to growing innovation in food ingredients in the United States and Mexico. The market in East Asia is analyzed to expand at a 6.8% CAGR from 2024 to 2034.

Why are Texturing Agents Becoming a Staple in Food Production in the United States?

“Increased Demand for Convenience and Processed Food”

Attribute	United States
Market Value (2024E)	US$ 1.6 Billion
Growth Rate (2024 to 2034)	6.9% CAGR
Projected Value (2034F)	US$ 3.2 Billion

Fast-paced lifestyle of people in the United States boosting the demand for ready-to-eat, convenience meals, and in response to this, food producers use texturing agents to guarantee that their products maintain the proper texture, uniformity, and shelf life throughout the manufacturing, storage, and consumption processes. Texturing agents are extensively used in the processed food industry in the country as they provide several benefits in different types of food products such as the creamy mouthfeel of yogurt, the smoothness of a spread, or the crunchiness of a snack, which helps producers expand their consumer base.

These factors are pushing the application of these agents and making standard in the production of a wide range of processed and convenience food in the United States.

Which Cultural Aspect is Increasing Use of Food Texturizing Agents in Japan?

“Strong Cultural Emphasis on Varied Textures in Traditional Dishes”

Attribute	Japan
Market Value (2024E)	US$ 992.8 Million
Growth Rate (2024 to 2034)	7% CAGR
Projected Value (2034F)	US$ 1.96 Billion

Food texturizing agents are widely used in functional and specialized food products in Japan driven by evolving consumer tastes for healthier alternatives and items customized to specific dietary requirements such as gluten-free or low-calorie formulations. Other than this, a focus on a balanced meal rich in fish, vegetables, and healthful grains is supporting the expansion of the food texturing market in the nation.

Japanese cuisine places a high value on texture and mouthfeel, with many dishes integrating a variety of textures to improve the dining experience. This cultural appreciation for texture is a key food texturizing agent market trend in the country, as producers strive to reproduce and improve these sensory features in processed and convenience meals.

Category-wise Insights

Based on end use, the market is segmented into bakery & confectionary, meat & poultry, sauces & dressings, beverages, dairy products, and sports nutrition. Food texturizing agents enhance the mouthfeel and sensory experience associated with bakery & confectionary products. Also, food texturizing agents help in achieving desirable textures in a variety of baked and confectionary goods, such as creaminess or chewiness.

How is Rising Demand for Vegan Food Beneficial for Microbial-Derived Texturizing Agent Suppliers?

“Extensive Use of Microbial-Derived Texturizing Agents for Replacing Animal-Derived Ingredients”

Attribute	Microbial-derived Food Texturizing Agents
Segment Value (2024E)	US$ 3.7 Billion
Growth Rate (2024 to 2034)	6.6% CAGR
Projected Value (2034F)	US$ 7 Billion

Demand for microbial-derived food texturizing agents is growing due to the ongoing trend of natural and clean-label ingredient products. Additionally, microbial-derived texturizing agents often offer functional benefits such as improved texture, stability, and mouthfeel in food products, which is driving their popularity among food manufacturers. Also, increasing adoption of plant-based and vegan diets is contributing to the growth in demand for these ingredients, as they are used to replace animal-derived ingredients in food formulations.

Why is Use of Food Texturizing Agents as Emulsifiers Increasing?

“Emulsification Properties Enhancing Look and Texture of Food Products”

Attribute	Emulsifiers
Segment Value (2024E)	US$ 3.4 Billion
Growth Rate (2024 to 2034)	6.2% CAGR
Projected Value (2034F)	US$ 6.2 Billion

Capacity of food texturizing agents to improve the texture, stability, and shelf life of food items is what is driving the growing demand for them as emulsifiers. Emulsifiers are essential for giving various foods, such as spreads, baked goods, and sauces, a uniformly smooth texture. By enhancing look and texture, they improve the entire sensory experience of food. Food texturizing agents in the form of emulsifiers are becoming more sought after as a result of changing consumer tastes and the growing requirement for food items with improved texture and stability.

Competitive Landscape

Key players in the food texturizing agent industry are using digital media to boost sales. They are using online advertising to reach out to certain customer categories, providing compelling content to attract customers by providing information about benefits. Other than this, companies are using social media and approaching influencers to attract consumers by sharing product details or recipes using food texturizing agents.

• In January 2023, Alland & Robert, a French ingredient producer, launched Syndeo Gelling, a novel acacia gum-based product. Syndeo Gelling provides an innovative and adaptable solution for food manufacturers by adding stabilizing, gelling, thickening, binding, and texturizing properties to plant-based formulations while also increasing mouthfeel.
• In February 2022, Azelis, a multinational service provider in the food ingredients and specialty chemicals sector, declared that it had acquired all of the shares of Tunçkaya, a Turkish distributor of additives and food ingredients.
• In March 2021, the European Food Safety Authority authorized two powders made from Chlorella vulgaris microalgae, which are produced by the Portuguese company Allmicroalgae, as food additives and ingredients (EFSA). Thickening and texturizing properties are both exhibited by Chlorella.

Fact.MR provides detailed information about the price points of key producers of food texturizing agents positioned across the world, sales growth, production capacity, and speculative technological expansion, in this new market report.

Segmentation of Food Texturizing Agent Market Research

• By Source :

  • Plant-Derived
  • Microbial-Derived
  • Seaweed-Derived
  • Animal-Derived
  • Synthetic

• By Function :

  • Emulsifiers
  • Stabilizers
  • Binders
  • Thickeners
  • Gelling Agents

• By End Use :

  • Bakery & Confectionary
  • Meat & Poultry
  • Sauces & Dressings
  • Beverages
  • Dairy Products
  • Sports Nutrition

• By Region :

  • North America
  • Western Europe
  • Eastern Europe
  • Latin America
  • East Asia
  • South Asia & Pacific
  • Middle East & Africa