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市場調查報告書
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1489353

至 2030 年食品質地市場預測：按類型、功能、應用和地區分類的全球分析

Food Texture Market Forecasts to 2030 - Global Analysis By Type, Functionalities, Application and By Geography
出版日期: | 出版商: Stratistics Market Research Consulting | 英文 200+ Pages | 商品交期: 2-3個工作天內

價格

根據 Stratistics MRC 的數據，2023 年全球食品質地市場規模為 147 億美元，預計到 2030 年將達到 248 億美元，預測期內複合年成長率為 7.8%。

食品質地市場主要關注質地，涵蓋各種旨在增強或改變食品感官體驗的產品和成分。食品質地包括脆性、咀嚼性、奶油味、黏性、咀嚼性等多種感官屬性，大大影響整體的飲食體驗。製造商利用質地改良劑、穩定劑、增稠劑和乳化劑來改善其產品的質地、濃稠度和口感。此外，也採用質構改良技術來改善加工食品的感官吸引力，創造獨特的產品配方，並延長保存期限。

根據2021年世界健康監測調查，墨西哥的肥胖人口占全球的52%，糖尿病人口占全球的13%。根據 2021 年英格蘭健康調查報告，英格蘭 25% 的男性和 26% 的女性肥胖。

人們對健康和保健的認知不斷增強

對健康和保健的日益重視導致消費者的偏好明顯轉向更健康的食品。隨著我們對飲食選擇的意識越來越強，我們擴大尋找不僅能提供營養益處，還能提供令人滿意的感官體驗的食品。這種日益成長的意識正在推動食品質地市場的創新和產品多樣化。製造商現在專注於開發能夠增強其產品營養成分和整體飲食體驗的質地。

成本考慮

成本考量在多方面對食品質地市場起到重要的限制。創新質地改善成分和技術的開發和採用通常涉及高昂的研發成本，而這些成本最終會轉嫁給消費者。這可能會限制市場滲透率，尤其是在價格敏感的細分市場。對於製造商來說，在滿足成本限制的同時保持批次間質地的一致性是一個挑戰。替代更便宜的原料或改變加工方法以降低成本可能會損害最終產品的品質和感官體驗，從而使消費者望而卻步。

食品科學技術的進展

食品科學和技術的進步透過提供創新的解決方案來改善食品的質地，正在徹底改變食品質地市場。微膠囊、奈米技術和 3D 列印等技術使製造商能夠控制食品的質地，以滿足消費者的偏好並創造獨特的感官體驗。微膠囊控制成分的釋放並改善口感和質地。奈米技術可以控制顆粒大小，從而產生更光滑的質地和所需的成分。

競爭格局

激烈的競爭往往會導致公司之間的價格戰，這會降低利潤率並阻礙對創新紋理解決方案的研發投資。擁有強大品牌認知度和分銷網路的現有企業可能會使新參與企業難以獲得市場佔有率並限制競爭和創新。嚴格的監管要求和品質標準為小公司設定了進入壁壘，並可以進一步鞏固少數主導企業的市場。然而，這些競爭壓力可能會阻止市場參與者引入新穎的質地和投資先進的製造技術，最終限制食品質地市場的整體成長潛力。

COVID-19 的影響：

COVID-19 大流行對食品質地市場產生了重大影響，導致消費者偏好變化和供應鏈中斷。隨著關門和社交距離措施的到位，對不易腐爛的簡便食品的需求激增，推動了加工食品和包裝產品的銷售。在生產方面，供應鏈中斷、勞動力短缺和嚴格的安全通訊協定給製造商帶來了挑戰，影響了食品質地的可用性和品種。總體而言，COVID-19 重塑了食品質地市場動態，並凸顯了適應性和創新對於滿足前所未有的時代不斷變化的消費者需求的重要性。

纖維素衍生物領域預計將在預測期內成為最大的領域

纖維素衍生物部門透過提供各種由纖維素（植物中發現的天然聚合物）製成的添加劑，顯著增強了食品質地市場。這些衍生物，包括甲基纖維素、羧甲基纖維素和羥丙基甲基纖維素，已對其改變和改善食品質地特性（例如黏度、穩定性和口感）的能力進行了評估。在各種食品中，纖維素衍生物可作為增稠劑、穩定劑、乳化劑和填充劑，使製造商能夠實現所需的質地，同時保持產品品質和貨架穩定性。

預計乳化劑領域在預測期內複合年成長率最高

預計乳化劑領域在預測期內複合年成長率最高。這些試劑可促進乳化的形成和穩定，對於在各種食品（包括醬汁、調味料、塗抹醬和烘焙點心）中形成光滑、奶油狀的質地至關重要。透過提高這些乳化的穩定性和均勻性，乳化劑可以防止成分分離，並有助於為消費者保持理想的風味、外觀和整體感官體驗。此外，乳化劑能夠摻入原本可能不相容的成分，從而擴大了食品中可實現的配方和質地的範圍。因此，這些因素正在推動該細分市場的成長。

佔比最大的地區：

預計亞太地區將在整個預測期內佔據最大的市場佔有率。消費者越來越意識到飲食與健康之間的關係，對既提供營養價值又提供感官滿足的食品的需求不斷增加。在該地區，人們對符合健康目標、同時改善整體飲食體驗的質地越來越感興趣。這一趨勢促使食品製造商創新並開發質地改良的產品，以滿足注重健康的消費者的偏好。因此，這些因素正在推動該地區的成長。

複合年成長率最高的地區：

亞太地區在預測期內可能會出現盈利成長。亞太地區的政府法規透過確保產品安全、品質和標籤標準，在加強食品質地市場方面發揮著至關重要的作用。治理機構實施的嚴格法規要求製造商遵守特定的質地標準，以確保一致性和消費者滿意度。該地區的這些法規通常涉及質地改善技術、允許的添加劑和標籤要求等方面，從而提高透明度和消費者信任。此外，旨在促進健康飲食習慣和解決飲食問題的法規正在推動全部區域對模仿傳統食品口感、同時改善營養狀況的紋理食品的需求不斷增加。

提供免費客製化：

訂閱此報告的客戶可以存取以下免費自訂選項之一：

  • 公司簡介
    • 其他市場參與者的綜合分析（最多 3 家公司）
    • 主要企業SWOT分析（最多3家企業）
  • 區域分割
    • 根據客戶興趣對主要國家的市場估計、預測和複合年成長率（註：基於可行性檢查）
  • 競爭基準化分析
    • 根據產品系列、地理分佈和策略聯盟對主要企業基準化分析

目錄

第1章執行摘要

第2章 前言

  • 概述
  • 相關利益者
  • 調查範圍
  • 調查方法
    • 資料探勘
    • 資料分析
    • 資料檢驗
    • 研究途徑
  • 研究資訊來源
    • 主要研究資訊來源
    • 二次研究資訊來源
    • 先決條件

第3章市場趨勢分析

  • 促進因素
  • 抑制因素
  • 機會
  • 威脅
  • 應用分析
  • 新興市場
  • COVID-19 的影響

第4章波特五力分析

  • 供應商的議價能力
  • 買方議價能力
  • 替代品的威脅
  • 新進入者的威脅
  • 競爭公司之間的敵對關係

第5章全球食品質地市場：依類型

  • 纖維素衍生物
  • 糊精
  • 明膠
  • 膠
  • 菊糖
  • 果膠
  • 澱粉
  • 其他類型

第6章全球食品質地市場：按功能

  • 乳化劑
  • 膠凝劑
  • 穩定劑
  • 增稠劑
  • 其他特性

第7章全球食品質地市場：按應用

  • 飲料
  • 乳製品
  • 填充
  • 肉品
  • 已調理食品
  • 醬
  • 其他應用

第8章全球食品質地市場：按地區

  • 北美洲
    • 美國
    • 加拿大
    • 墨西哥
  • 歐洲
    • 德國
    • 英國
    • 義大利
    • 法國
    • 西班牙
    • 其他歐洲國家
  • 亞太地區
    • 日本
    • 中國
    • 印度
    • 澳洲
    • 紐西蘭
    • 韓國
    • 其他亞太地區
  • 南美洲
    • 阿根廷
    • 巴西
    • 智利
    • 南美洲其他地區
  • 中東/非洲
    • 沙烏地阿拉伯
    • 阿拉伯聯合大公國
    • 卡達
    • 南非
    • 其他中東和非洲

第9章 主要進展

  • 合約、夥伴關係、協作和合資企業
  • 收購和合併
  • 新產品發布
  • 業務擴展
  • 其他關鍵策略

第 10 章 公司概況

  • Archer Daniels Midland Company
  • Ashland Global Holdings Inc
  • BASF SE
  • Cargill, Incorporated
  • DowDuPont Inc
  • FMC Corporation
  • GEA Group AG
  • Ingredion Incorporated
  • International Flavors & Fragrances Inc
  • Kerry Group plc
  • Lonza Group Ltd
  • PPG Industries, Inc
  • Sensient Technologies Corporation
  • Symrise AG
  • Tate & Lyle plc
Product Code: SMRC26139

According to Stratistics MRC, the Global Food Texture Market is accounted for $14.7 billion in 2023 and is expected to reach $24.8 billion by 2030 growing at a CAGR of 7.8% during the forecast period. The food texture market encompasses a diverse range of products and ingredients aimed at enhancing or modifying the sensory experience of food, primarily focusing on its texture. Food texture encompasses various sensory attributes such as crispiness, crunchiness, creaminess, viscosity, and chewiness, which significantly influence the overall eating experience. Manufacturers utilize food texture modifiers, stabilizers, thickeners, and emulsifiers to enhance product texture, consistency, and mouthfeel. Additionally, texture modification techniques are employed to improve the sensory appeal of processed foods, create unique product formulations, and extend shelf life.

According to the 2021 Global Health Monitor study, Mexico had 52% of obese people, while 13% of the population in the world was diabetic. According to the Health Survey for England report from 2021.25% of men and 26% of women in England were obese.

Market Dynamics:

Driver:

Increasing awareness about health and wellness

The growing emphasis on health and wellness has sparked a notable shift in consumer preferences towards healthier food options. As individuals become more conscious of their dietary choices, they are increasingly seeking foods that not only offer nutritional benefits but also provide a satisfying sensory experience. This heightened awareness has propelled the food texture market to innovate and diversify its offerings. Manufacturers are now focusing on developing textures that enhance both the nutritional profile and the overall eating experience of their products.

Restraint:

Cost considerations

Cost considerations play a significant role in restraining the food texture market on various fronts. The development and incorporation of innovative texture-modifying ingredients and technologies often incur high research and development costs, which are eventually passed on to consumers. This can limit market penetration, especially in price-sensitive segments. Maintaining consistency in texture across batches while adhering to cost constraints can be challenging for manufacturers. Substituting cheaper ingredients or altering processing methods to reduce costs may compromise the quality and sensory experience of the final product, deterring consumers.

Opportunity:

Advances in food science and technology

Advancements in food science and technology are revolutionizing the food texture market by offering innovative solutions to enhance texture profiles in food products. Through techniques like microencapsulation, nanotechnology, and 3D printing, manufacturers can manipulate the texture of foods to meet consumer preferences and create unique sensory experiences. Microencapsulation allows for the controlled release of ingredients, enhancing mouthfeel and texture. Nanotechnology enables the manipulation of particle sizes, resulting in smoother textures or desired consistencies.

Threat:

Competitive landscape

Intense competition often leads to price wars among companies, which can lower profit margins and hinder investment in research and development for innovative texture solutions. Established players with strong brand recognition and distribution networks may make it challenging for new entrants to gain market share, limiting competition and innovation. Stringent regulatory requirements and quality standards can act as barriers to entry for smaller players, further consolidating the market among a few dominant companies. However, this competitive pressure may discourage market players from introducing novel textures or investing in advanced manufacturing technologies, ultimately constraining the overall growth potential of the food texture market.

Covid-19 Impact:

The COVID-19 pandemic significantly impacted the food texture market, leading to shifts in consumer preferences and supply chain disruptions. With lockdowns and social distancing measures in place, there was a surge in demand for shelf-stable and convenient foods, driving up sales of processed and packaged products. On the production side, disruptions in the supply chain, labor shortages, and stringent safety protocols posed challenges for manufacturers, affecting the availability and diversity of food textures. Overall, COVID-19 reshaped the food texture market dynamics, emphasizing the importance of adaptability and innovation to meet evolving consumer needs in unprecedented times.

The Cellulose Derivatives segment is expected to be the largest during the forecast period

The Cellulose Derivatives segment is substantially enhancing the Food Texture Market by offering a versatile range of additives derived from cellulose, a natural polymer found in plants. These derivatives, including methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose, are valued for their ability to modify and improve food texture properties such as viscosity, stability, and mouthfeel. In various food products, cellulose derivatives act as thickeners, stabilizers, emulsifiers, and bulking agents, allowing manufacturers to achieve desired textures while maintaining product quality and shelf stability.

The Emulsifying Agents segment is expected to have the highest CAGR during the forecast period

Emulsifying Agents segment is expected to have the highest CAGR during the forecast period. These agents facilitate the formation and stabilization of emulsions, which are essential for creating smooth, creamy textures in various food items such as sauces, dressings, spreads, and baked goods. By improving the stability and uniformity of these emulsions, emulsifying agents help prevent ingredient separation and maintain desirable mouthfeel, appearance, and overall sensory experience for consumers. Additionally, they enable the incorporation of ingredients that might otherwise be incompatible, broadening the range of formulations and textures achievable in food products. Therefore, these elements are boosting the segmental growth.

Region with largest share:

Asia Pacific region is projected to hold the largest share of the market over the extrapolated period. Consumers are becoming increasingly aware of the relationship between diet and health, leading to a growing demand for food products that offer both nutritional value and sensory satisfaction. There's a heightened interest in textures that enhance the overall eating experience while still aligning with health goals in the region. This trend has prompted food manufacturers to innovate and develop products with improved textures that cater to the preferences of health-conscious consumers. As a result, these factors are enhancing the regional growth.

Region with highest CAGR:

Asia Pacific region is poised to witness profitable growth during the estimation period. Government regulations in the Asia Pacific region are playing a pivotal role in enhancing the Food Texture Market by ensuring product safety, quality, and labeling standards. Stringent regulations imposed by governing bodies mandate manufacturers to adhere to specific texture standards, ensuring consistency and consumer satisfaction. These regulations in the region often address aspects such as texture modification techniques, permissible additives, and labeling requirements, thereby fostering transparency and consumer trust. Moreover, regulations aimed at promoting healthy eating habits and addressing dietary concerns have led to an increased demand for textured foods that mimic the mouthfeel of traditional options while offering improved nutritional profiles across the region.

Key players in the market

Some of the key players in Food Texture market include Archer Daniels Midland Company, Ashland Global Holdings Inc, BASF SE, Cargill, Incorporated, DowDuPont Inc, FMC Corporation, GEA Group AG, Ingredion Incorporated, International Flavors & Fragrances Inc, Kerry Group plc, Lonza Group Ltd, PPG Industries, Inc, Sensient Technologies Corporation, Symrise AG and Tate & Lyle plc.

Key Developments:

In September 2023, Tate & Lyle partnered with IMCD in Finland and the Baltic region, expanding their ingredient distribution. This collaboration will help Tate & Lyle expand the geographical reach of its food textures to Finland and the Baltic region thereby expanding its market share.

In May 2023, Ajinomoto Co., Inc. entered a strategic alliance with Solar Foods to utilize Solein, a CO2-fed microbial protein, and conduct market feasibility studies in Singapore from fiscal 2024.

In January 2023, ADM's acquisition of Kansas Protein Foods strengthened its position in the food texture market. This strategic move brings flexibility and capacity to unflavored textured soy protein, flavored alternatives, and non-GMO proteins.

In April 2022, Cargill Salt announced it will invest USD 68 billion in expanding ST. Clair Plant. Investments being made by Cargill will enhance the plant's production capacity through increased automation, new technology, and efficiency improvements.

Types Covered:

  • Cellulose Derivatives
  • Dextrins
  • Gelatins
  • Gums
  • Inulin
  • Pectins
  • Starch
  • Other Types

Functionalities Covered:

  • Emulsifying Agents
  • Gelling Agents
  • Stabilizing Agents
  • Thickening Agents
  • Other Functionalities

Applications Covered:

  • Beverage
  • Dairy Products
  • Fillings
  • Meat Products
  • Ready Meals
  • Sauces
  • Other Applications

Regions Covered:

  • North America
    • US
    • Canada
    • Mexico
  • Europe
    • Germany
    • UK
    • Italy
    • France
    • Spain
    • Rest of Europe
  • Asia Pacific
    • Japan
    • China
    • India
    • Australia
    • New Zealand
    • South Korea
    • Rest of Asia Pacific
  • South America
    • Argentina
    • Brazil
    • Chile
    • Rest of South America
  • Middle East & Africa
    • Saudi Arabia
    • UAE
    • Qatar
    • South Africa
    • Rest of Middle East & Africa

What our report offers:

  • Market share assessments for the regional and country-level segments
  • Strategic recommendations for the new entrants
  • Covers Market data for the years 2021, 2022, 2023, 2026, and 2030
  • Market Trends (Drivers, Constraints, Opportunities, Threats, Challenges, Investment Opportunities, and recommendations)
  • Strategic recommendations in key business segments based on the market estimations
  • Competitive landscaping mapping the key common trends
  • Company profiling with detailed strategies, financials, and recent developments
  • Supply chain trends mapping the latest technological advancements

Free Customization Offerings:

All the customers of this report will be entitled to receive one of the following free customization options:

  • Company Profiling
    • Comprehensive profiling of additional market players (up to 3)
    • SWOT Analysis of key players (up to 3)
  • Regional Segmentation
    • Market estimations, Forecasts and CAGR of any prominent country as per the client's interest (Note: Depends on feasibility check)
  • Competitive Benchmarking
    • Benchmarking of key players based on product portfolio, geographical presence, and strategic alliances

Table of Contents

1 Executive Summary

2 Preface

  • 2.1 Abstract
  • 2.2 Stake Holders
  • 2.3 Research Scope
  • 2.4 Research Methodology
    • 2.4.1 Data Mining
    • 2.4.2 Data Analysis
    • 2.4.3 Data Validation
    • 2.4.4 Research Approach
  • 2.5 Research Sources
    • 2.5.1 Primary Research Sources
    • 2.5.2 Secondary Research Sources
    • 2.5.3 Assumptions

3 Market Trend Analysis

  • 3.1 Introduction
  • 3.2 Drivers
  • 3.3 Restraints
  • 3.4 Opportunities
  • 3.5 Threats
  • 3.6 Application Analysis
  • 3.7 Emerging Markets
  • 3.8 Impact of Covid-19

4 Porters Five Force Analysis

  • 4.1 Bargaining power of suppliers
  • 4.2 Bargaining power of buyers
  • 4.3 Threat of substitutes
  • 4.4 Threat of new entrants
  • 4.5 Competitive rivalry

5 Global Food Texture Market, By Type

  • 5.1 Introduction
  • 5.2 Cellulose Derivatives
  • 5.3 Dextrins
  • 5.4 Gelatins
  • 5.5 Gums
  • 5.6 Inulin
  • 5.7 Pectins
  • 5.8 Starch
  • 5.9 Other Types

6 Global Food Texture Market, By Functionalities

  • 6.1 Introduction
  • 6.2 Emulsifying Agents
  • 6.3 Gelling Agents
  • 6.4 Stabilizing Agents
  • 6.5 Thickening Agents
  • 6.6 Other Functionalities

7 Global Food Texture Market, By Application

  • 7.1 Introduction
  • 7.2 Beverage
  • 7.3 Dairy Products
  • 7.4 Fillings
  • 7.5 Meat Products
  • 7.6 Ready Meals
  • 7.7 Sauces
  • 7.8 Other Applications

8 Global Food Texture Market, By Geography

  • 8.1 Introduction
  • 8.2 North America
    • 8.2.1 US
    • 8.2.2 Canada
    • 8.2.3 Mexico
  • 8.3 Europe
    • 8.3.1 Germany
    • 8.3.2 UK
    • 8.3.3 Italy
    • 8.3.4 France
    • 8.3.5 Spain
    • 8.3.6 Rest of Europe
  • 8.4 Asia Pacific
    • 8.4.1 Japan
    • 8.4.2 China
    • 8.4.3 India
    • 8.4.4 Australia
    • 8.4.5 New Zealand
    • 8.4.6 South Korea
    • 8.4.7 Rest of Asia Pacific
  • 8.5 South America
    • 8.5.1 Argentina
    • 8.5.2 Brazil
    • 8.5.3 Chile
    • 8.5.4 Rest of South America
  • 8.6 Middle East & Africa
    • 8.6.1 Saudi Arabia
    • 8.6.2 UAE
    • 8.6.3 Qatar
    • 8.6.4 South Africa
    • 8.6.5 Rest of Middle East & Africa

9 Key Developments

  • 9.1 Agreements, Partnerships, Collaborations and Joint Ventures
  • 9.2 Acquisitions & Mergers
  • 9.3 New Product Launch
  • 9.4 Expansions
  • 9.5 Other Key Strategies

10 Company Profiling

  • 10.1 Archer Daniels Midland Company
  • 10.2 Ashland Global Holdings Inc
  • 10.3 BASF SE
  • 10.4 Cargill, Incorporated
  • 10.5 DowDuPont Inc
  • 10.6 FMC Corporation
  • 10.7 GEA Group AG
  • 10.8 Ingredion Incorporated
  • 10.9 International Flavors & Fragrances Inc
  • 10.10 Kerry Group plc
  • 10.11 Lonza Group Ltd
  • 10.12 PPG Industries, Inc
  • 10.13 Sensient Technologies Corporation
  • 10.14 Symrise AG
  • 10.15 Tate & Lyle plc

List of Tables

  • Table 1 Global Food Texture Market Outlook, By Region (2021-2030) ($MN)
  • Table 2 Global Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 3 Global Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 4 Global Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 5 Global Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 6 Global Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 7 Global Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 8 Global Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 9 Global Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 10 Global Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 11 Global Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 12 Global Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 13 Global Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 14 Global Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 15 Global Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 16 Global Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 17 Global Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 18 Global Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 19 Global Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 20 Global Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 21 Global Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 22 Global Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 23 Global Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 24 Global Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 25 North America Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 26 North America Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 27 North America Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 28 North America Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 29 North America Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 30 North America Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 31 North America Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 32 North America Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 33 North America Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 34 North America Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 35 North America Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 36 North America Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 37 North America Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 38 North America Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 39 North America Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 40 North America Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 41 North America Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 42 North America Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 43 North America Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 44 North America Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 45 North America Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 46 North America Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 47 North America Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 48 North America Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 49 Europe Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 50 Europe Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 51 Europe Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 52 Europe Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 53 Europe Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 54 Europe Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 55 Europe Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 56 Europe Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 57 Europe Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 58 Europe Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 59 Europe Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 60 Europe Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 61 Europe Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 62 Europe Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 63 Europe Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 64 Europe Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 65 Europe Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 66 Europe Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 67 Europe Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 68 Europe Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 69 Europe Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 70 Europe Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 71 Europe Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 72 Europe Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 73 Asia Pacific Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 74 Asia Pacific Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 75 Asia Pacific Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 76 Asia Pacific Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 77 Asia Pacific Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 78 Asia Pacific Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 79 Asia Pacific Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 80 Asia Pacific Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 81 Asia Pacific Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 82 Asia Pacific Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 83 Asia Pacific Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 84 Asia Pacific Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 85 Asia Pacific Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 86 Asia Pacific Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 87 Asia Pacific Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 88 Asia Pacific Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 89 Asia Pacific Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 90 Asia Pacific Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 91 Asia Pacific Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 92 Asia Pacific Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 93 Asia Pacific Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 94 Asia Pacific Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 95 Asia Pacific Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 96 Asia Pacific Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 97 South America Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 98 South America Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 99 South America Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 100 South America Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 101 South America Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 102 South America Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 103 South America Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 104 South America Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 105 South America Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 106 South America Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 107 South America Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 108 South America Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 109 South America Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 110 South America Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 111 South America Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 112 South America Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 113 South America Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 114 South America Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 115 South America Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 116 South America Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 117 South America Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 118 South America Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 119 South America Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 120 South America Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 121 Middle East & Africa Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 122 Middle East & Africa Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 123 Middle East & Africa Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 124 Middle East & Africa Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 125 Middle East & Africa Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 126 Middle East & Africa Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 127 Middle East & Africa Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 128 Middle East & Africa Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 129 Middle East & Africa Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 130 Middle East & Africa Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 131 Middle East & Africa Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 132 Middle East & Africa Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 133 Middle East & Africa Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 134 Middle East & Africa Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 135 Middle East & Africa Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 136 Middle East & Africa Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 137 Middle East & Africa Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 138 Middle East & Africa Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 139 Middle East & Africa Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 140 Middle East & Africa Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 141 Middle East & Africa Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 142 Middle East & Africa Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 143 Middle East & Africa Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 144 Middle East & Africa Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)