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商品編碼

1304507

全球食品質構市場 - 2023-2030

Global Food Texture Market - 2023-2030

出版日期: 2023年07月07日 | 出版商:

DataM Intelligence | 英文 190 Pages | 商品交期: 最快1-2個工作天內

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簡介目錄

市場概述

全球食品質構市場規模在2022年達到128億美元，預計到2030年將達到181億美元，預計在2023-2030年期間將以4.5%的複合年成長率成長。由於消費者對獨特感官體驗的需求日益成長，食品質構市場正經歷著強勁的成長。

質構分析和流變學在開發具有理想特性的食品方面發揮著至關重要的作用。利用這些技術對口感、粘度和凝膠化的控制使製造商能夠創造出迎合消費者偏好的產品。此外，食品科學與技術的進步促使人們使用乳劑、懸浮劑、增稠劑和穩定劑來增強質構和稠度，從而推動了預測期內全球食品質構市場規模的成長。

這些成分為配方設計師提供了創造視覺吸引力和穩定食品體系的能力，同時延長了保存期限。總之，人們對質構相關領域的興趣日益濃厚，推動了創新，並在預測期內推動了食品質構市場的發展。

市場動態

城市人口的成長和對質構食品需求的上升。

城市人口的不斷成長和對膨化食品需求的不斷上升正在重塑食品行業。隨著城市化進程的加快，需要滿足消費者的不同偏好。人們希望獲得更好的感官體驗，這推動了對在美味的同時提供有趣口感的食品的需求。城市生活方式的特點是日程安排繁忙，這助長了對方便即食的質地食品的需求。

此外，對國際美食和烹飪趨勢的接觸激發了人們對多樣化質地食品的好奇和渴望。社交媒體和食品趨勢進一步擴大了食品美學（包括質地）的重要性，因為視覺上吸引人和質地上引人入勝的菜餚會贏得關注。為順應這些趨勢，食品生產商正在投資研發創新質地食品，以滿足城市消費者的需求。

食品質地創新推動市場擴張。

在食品中引入新的和增強的質地正在創造成長機會並吸引消費者的興趣。食品質地的創新提供了獨特的感官體驗，提升了食品和飲料消費的整體樂趣和滿意度。生產商正致力於開發能夠帶來愉悅口感、改善稠度和增強風味釋放的質地。

不斷變化的消費者偏好以及他們對令人興奮的烹飪體驗的渴望推動了對新穎食品質地的需求。消費者正在積極尋找具有迷人質地的產品，為他們的膳食增添更多趣味。此外，創新的食品質地解決方案使生產商能夠在激烈的市場競爭中實現產品差異化。通過融入創新口感，食品公司可以建立獨特的品牌形象，吸引消費者的注意。例如，2022年9月22日，創新烘焙和飲料預拌粉設計商Texture Maker推出了創新摩奇烘焙預拌粉品牌chewco。

食品質地的負面影響。

對食品質地的處理有可能造成甜度或咸度增加或減少的視覺錯覺，而與實際的糖或鹽含量無關。這種效果會直接影響人們對食物質地的感知。儘管如此，必須認知到某些食品質地也有缺點，包括高熱量、能量損失和過敏性增加。這些缺點可能會在預計的時間範圍內對市場成長構成挑戰。

COVID-19影響分析

COVID-19分析包括COVID前情景、COVID情景和COVID後情景，以及價格動態（包括大流行期間和之後的價格變化，並與COVID前情景進行比較）、供求光譜（由於貿易限制、封鎖和後續問題導致的供求變化）、政府計劃（政府機構為振興市場、部門或行業而採取的計劃）和製造商戰略計劃（此處將涵蓋製造商為緩解COVID問題而採取的措施）。

人工智慧分析

人工智慧（AI）分析正在徹底改變食品質地研究，提供有價值的見解和進步。通過機器學習算法，人工智慧能夠識別配料、加工參數和最終質地之間的模式和相關性，從而進行質地預測。它還可以通過分析消費者偏好和儀器測量數據促進質構最佳化。基於人工智慧的圖像分析可通過量化粒度和表面粗糙度等屬性進行精確和非破壞性的質構評估。通過整合感測器和人工智慧算法，可在食品加工過程中即時監測質構相關參數。

此外，人工智慧驅動的感官分析有助於了解消費者對質地的感知，從而幫助開發符合期望的產品。總之，食品質地的人工智慧分析為預測、最佳化、評估、監測和感官分析方面的進步提供了巨大的潛力，從而提高食品行業的產品開發水準和消費者滿意度。

Market Overview

The Global Food Texture Market reached US$ 12.8 billion in 2022 and is expected to reach US$ 18.1 billion by 2030 and is expected to grow with a CAGR of 4.5% during the forecast period 2023-2030. The food texture market is experiencing robust growth due to increasing consumer demand for unique sensory experiences.

Texture analysis and rheology play a vital role in developing food products with desirable characteristics. The manipulation of mouthfeel, viscosity, and gelation using these techniques allows manufacturers to create products that cater to consumer preferences. Additionally, advancements in food science and technology have led to the use of emulsions, suspensions, thickening agents, and stabilizers to enhance texture and consistency which driving the global food texture market size in the forecast period.

These ingredients offer formulators the ability to create visually appealing and stable food systems while extending shelf life. Overall, the growing interest in texture-related fields is driving innovation and propelling the food texture market in the forecast period.

Market Dynamics

The Growing Population and Rising Demand for Textured Food in Urban Areas.

The growing population in urban areas and the rising demand for textured food are reshaping the food industry. With urbanization on the rise, there is a need to cater to the diverse preferences of consumers. The desire for enhanced sensory experiences is driving the demand for food products that offer interesting textures alongside great taste. Urban lifestyles, characterized by busy schedules, have fueled the demand for convenient and ready-to-eat textured food options.

Moreover, exposure to international cuisines and culinary trends has sparked curiosity and a craving for diverse and textured foods. Social media and food trends have further amplified the importance of food aesthetics, including textures, as visually appealing and texturally intriguing dishes garner attention. In response to these trends, food manufacturers are investing in research and development to create innovative textured food options that meet urban consumers' demands.

The Innovation in Food Texture Drives the Market Expansion.

The introduction of new and enhanced textures in food products is creating growth opportunities and captivating consumer interest. Innovations in food texture provide unique sensory experiences that elevate the overall enjoyment and satisfaction of consuming food and beverages. Manufacturers are focusing on developing textures that deliver a pleasing mouthfeel, improved consistency, and enhanced flavor release.

The demand for novel food textures is driven by evolving consumer preferences and their desire for exciting culinary experiences. Consumers are actively seeking products that offer intriguing textures, adding an extra layer of interest to their meals. Moreover, innovative food texture solutions enable manufacturers to differentiate their products in the competitive market. By incorporating innovative textures, food companies can establish a distinct brand identity and attract consumer attention. For instance, on September 22, 2022, Texture Maker, a designer of innovative baking and beverage mixes, launched the innovative mochi baking mix brand chewco.

The Negative Effects of Food Texture.

The manipulation of food textures has the potential to create an optical illusion of heightened or reduced sweetness or saltiness, independent of the actual sugar or salt levels present. This effect directly impacts the perception of food texture. Nevertheless, it is essential to recognize that certain food textures come with drawbacks, including high-calorie content, energy loss, and heightened allergenicity. These disadvantages may pose challenges to market growth in the projected timeframe.

COVID-19 Impact Analysis

The COVID-19 Analysis includes Pre-COVID Scenario, COVID Scenario and Post-COVID Scenario along with Pricing Dynamics (Including pricing change during and post-pandemic comparing it with pre-COVID scenarios), Demand-Supply Spectrum (Shift in demand and supply owing to trading restrictions, lockdown, and subsequent issues), Government Initiatives (Initiatives to revive market, sector or Industry by Government Bodies) and Manufacturers Strategic Initiatives (What manufacturers did to mitigate the COVID issues will be covered here).

Artificial Intelligence Analysis

Artificial intelligence (AI) analysis is revolutionizing the study of food texture, providing valuable insights and advancements. Through machine learning algorithms, AI enables texture prediction by identifying patterns and correlations between ingredients, processing parameters, and resulting textures. It also facilitates texture optimization by analyzing data on consumer preferences and instrumental measurements. AI-based image analysis allows for precise and non-destructive texture evaluation by quantifying attributes like particle size and surface roughness. Real-time monitoring of texture-related parameters during food processing is made possible by integrating sensors and AI algorithms.

Additionally, AI-powered sensory analysis helps understand consumer perception of texture, aiding in the development of products that meet expectations. Overall, AI analysis in food texture offers tremendous potential for advancements in prediction, optimization, evaluation, monitoring, and sensory analysis, leading to improved product development and consumer satisfaction in the food industry.

Segment Analysis

The global food texture market is segmented based on functionalities, application, and region.

In the Global Market of Food Texture, the Gelling Agents Segment is the Fastest Growing Segment.

The gelling agents segment is experiencing rapid growth and emerging as the fastest-growing segment in the food texture market. Gelling agents play a crucial role in achieving desired textures in various food products, including desserts, confectioneries, and processed meats. These agents facilitate the formation of stable and structured gels, enhancing the consistency, mouthfeel, and overall quality of the final product.

The increasing consumer demand for foods with appealing textures, such as creamy, smooth, or firm, is driving the growth of the gelling agents segment. These agents enable manufacturers to create innovative and indulgent food products that cater to evolving consumer preferences.

Geographical Analysis

North America is the Fastest Growing Market in the Food Texture Market

The food texture market in North America is experiencing robust growth as the demand for unique and appealing textures in food products continues to rise. The region's growing population, evolving consumer preferences, and increasing focus on sensory experiences are key factors driving this growth.

In North America, consumers are increasingly seeking food products that offer interesting and enjoyable textures. The desire for diverse textures, such as crispy, creamy, or chewy, has led to a surge in demand for innovative food texture solutions. This trend is fueled by changing lifestyles, busy schedules, and the need for convenient and pleasurable eating experiences.

Furthermore, advancements in technology and research and development activities are driving the growth of the food texture market in North America. Manufacturers are investing in innovative techniques and ingredients to create textures that enhance the overall sensory experience and differentiate their products in the competitive market. For instance, on September 22, 2021, Ingredion launched a brand-new range of plant-based protein isolates known as VITESSENCE Pulse 1853 in Canada. These isolates are derived from yellow peas and offer a neutral flavor profile and a smooth texture, which makes them exceptionally well-suited for application in plant-based meat substitutes.

Competitive Landscape

The major global players in the market include: Ajinomoto, Archer Daniel Midland Company, Ashland Inc, Avebe, Cargill Incorporated, Fibrestar Inc, FMC Corporation, Estelle Chemicals, Ingredion Inc and Kerry Group.

Why Purchase the Report?

To visualize the global food texture market segmentation based on functionalities, applications, and region as well as understand key commercial assets and players.
Identify commercial opportunities in the market by analyzing trends and co-development.
Excel data sheet with numerous data points of food texture market-level with all segments.
The PDF report consists of cogently put-together market analysis after exhaustive qualitative interviews and an in-depth market study.
Product mapping is available as Excel consists of key products of all the major market players.

The global Food Texture market report would provide approximately 61 tables, 58 figures and 190 Pages.

Target Audience 2023

Manufacturers/ Buyers
Industry Investors/Investment Bankers
Research Professionals
Emerging Companies

1. Methodology and Scope

1.1. Research Methodology
1.2. Research Objective and Scope of the Report

2. Market Definition and Overview

3. Executive Summary

3.1. Market Snippet, By Functionalities
3.2. Market Snippet, By Application
3.3. Market Snippet, by Region

4. Market Dynamics

4.1. Market Impacting Factors
- 4.1.1. Drivers
  - 4.1.1.1. The innovation in food texture drives the market expansion
- 4.1.2. Restraints
  - 4.1.2.1. The negative effects of food texture
- 4.1.3. Opportunity
- 4.1.4. Impact Analysis

5. Industry Analysis

5.1. Porter's Five Force Analysis
5.2. Supply Chain Analysis
5.3. Pricing Analysis
5.4. Regulatory Analysis

6. COVID-19 Analysis

6.1. Analysis of COVID-19 on the Market
- 6.1.1. Scenario Before COVID-19
- 6.1.2. Scenario During COVID-19
- 6.1.3. Scenario Post COVID-19
6.2. Pricing Dynamics Amid COVID-19
6.3. Demand-Supply Spectrum
6.4. Government Initiatives Related to the Market During Pandemic
6.5. Manufacturers Strategic Initiatives
6.6. Conclusion

7. By Functionalities

7.1. Introduction
- 7.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 7.1.2. Market Attractiveness Index, By Functionalities
7.2. Thickening Agents *
- 7.2.1. Introduction
- 7.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
7.3. Gelling Agents
7.4. Emulsifying Agents
7.5. Stabilizing Agents
7.6. Others

8. By Application

8.1. Introduction
- 8.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 8.1.2. Market Attractiveness Index, By Application
8.2. Dairy *
- 8.2.1. Introduction
- 8.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
8.3. Bakery
8.4. Confectionery
8.5. Others

9. By Region

9.1. Introduction
- 9.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Region
- 9.1.2. Market Attractiveness Index, By Region
9.2. North America*
- 9.2.1. Introduction
- 9.2.2. Key Region-Specific Dynamics
- 9.2.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.2.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.2.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.2.5.1. The U.S.
  - 9.2.5.2. Canada
  - 9.2.5.3. Mexico
9.3. Europe
- 9.3.1. Introduction
- 9.3.2. Key Region-Specific Dynamics
- 9.3.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.3.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.3.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.3.5.1. Germany
  - 9.3.5.2. The U.K.
  - 9.3.5.3. France
  - 9.3.5.4. Italy
  - 9.3.5.5. Spain
  - 9.3.5.6. Rest of Europe
9.4. South America
- 9.4.1. Introduction
- 9.4.2. Key Region-Specific Dynamics
- 9.4.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.4.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.4.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.4.5.1. Brazil
  - 9.4.5.2. Argentina
  - 9.4.5.3. Rest of South America
9.5. Asia-Pacific
- 9.5.1. Introduction
- 9.5.2. Key Region-Specific Dynamics
- 9.5.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.5.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.5.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.5.5.1. China
  - 9.5.5.2. India
  - 9.5.5.3. Japan
  - 9.5.5.4. Australia
  - 9.5.5.5. Rest of Asia-Pacific
9.6. Middle East and Africa
- 9.6.1. Introduction
- 9.6.2. Key Region-Specific Dynamics
- 9.6.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.6.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application

10. Competitive Landscape

10.1. Competitive Scenario
10.2. Market Positioning/Share Analysis
10.3. Mergers and Acquisitions Analysis

11. Company Profiles

11.1. Ajinomoto
- 11.1.1. Company Overview
- 11.1.2. Product Portfolio and Description
- 11.1.3. Financial Overview
- 11.1.4. Key Developments
11.2. Archer Daniel Midland Company
11.3. Ashland Inc
11.4. Avebe
11.5. Cargill Incorporated
11.6. Fibrestar Inc
11.7. FMC Corporation
11.8. Estelle Chemicals
11.9. Ingredion Inc
11.10. Kerry Group

LIST NOT EXHAUSTIVE