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市場調查報告書
商品編碼
1361303

全球食品質地市場 - 2018-2028 年全球產業規模、佔有率、趨勢、機會和預測，按類型、應用、地區和競爭細分

Global Food Texture Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2018-2028 Segmented By Type, Application, By Region, and By Competition
出版日期: | 出版商: TechSci Research | 英文 183 Pages | 商品交期: 2-3個工作天內

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簡介目錄

2022年，全球食品質地市場估值達到124.5億美元，預計在預測期內將呈現強勁成長，預計到2028年年複合成長率(CAGR)為4.27%。市場預計將達到15.75美元到2028 年，這一市場規模屬於更廣泛的食品產業，並專注於食品的感官屬性，尤其是質地。質地是消費者如何感知和享受食物的關鍵方面，包括感覺、稠度和口感等屬性。它涵蓋了消費過程中的物理特性和感官體驗，包括咀嚼和吞嚥行為。質地顯著影響食物的整體感官知覺和滿意度。

食品質地市場的成長主要是由不斷變化的消費者偏好推動的，因為個人尋求獨特和個性化的用餐體驗。這就需要開發和行銷新穎的質感增強產品和服務。此外，技術進步、消費者偏好的變化以及對加工食品和簡便食品不斷成長的需求，推動了食品質地市場近年來的穩步擴張。

該市場涵蓋各種產品類別，包括質構改質產品、加工工具和質構劑。清潔標籤和天然食品的日益普及也影響了食品質地產業。消費者越來越關注食品中的成分，並且更喜歡不含人工防腐劑和添加劑的產品。因此，果膠、瓊脂和瓜爾豆膠等天然組織成分，符合清潔標籤規定，同時能夠改變質地，受到了人們的關注。此外，由於植物性飲食的興起和對替代蛋白質來源的需求，對植物性和替代食品的重視也有所增加。質地對於複製肉類和乳製品等動物性食品的特性至關重要，推動植物性食品和替代食品質地解決方案的發展。

市場概況
預測期 2024-2028
2022 年市場規模 124.5億美元
2028F 市場規模 157.5億美元
2023-2028 年年複合成長率 4.27%
成長最快的細分市場 纖維素衍生物
最大的市場 北美洲

主要市場促進因素：

1. 對冷凍食品質地的需求增加：

在消費者偏好不斷變化、食品加工技術進步以及冷凍食品需求不斷成長等多種因素的推動下，全球食品質地市場目前正在經歷顯著成長。在這個不斷變化的環境中，冷凍食品質地的重要性已成為全球食品質地市場成長的關鍵驅動力。

2. 都市化的成長推動全球食品質地市場：

隨著城市地區的擴張，越來越需要滿足追求更高感官體驗的消費者的多樣化偏好。城市化將來自不同背景和地區的人們聚集在一起，導致對多種食物選擇的需求。在此背景下，食物的質感在創造獨特的感官體驗和滿足城市消費者的多樣化偏好方面發揮著至關重要的作用。

質地，例如食品的口感，可以喚起情感和記憶，滿足全球市場對增強感官體驗的日益成長的需求。隨著城市化的持續發展和可支配收入的增加，眼光敏銳的城市消費者願意為提供獨特質地和卓越感官體驗的優質食品買單。質地與品質和享受密切相關，推動了全球食品質地市場的成長。

城市化的發展為食品製造商和行銷商創造了競爭環境。為了滿足城市消費者的需求，公司正在投資研發，以創新新的紋理並改進現有的紋理。技術進步和成分創新能夠創造出新穎的質地，從而為食品增加價值。對能夠提供難忘飲食體驗的質感食品的追求推動了全球食品質感市場的發展。

挑戰：

1. 成分的成本和可用性：

原料的可用性與供應鏈的效率和可靠性密切相關。供應鏈中的任何中斷，例如運輸問題、自然災害或政治不穩定，都可能影響創造所需食品質地所需的關鍵成分的供應。全球食品質地市場參與者必須應對這些挑戰，以確保穩定可靠的原料供應。建立牢固的供應商關係、探索替代採購方案以及實施有效的庫存管理技術有助於減輕供應鏈中斷的影響。

2. 過敏原和飲食限制：

食物過敏在全球範圍內變得越來越普遍，這對食品製造商創造滿足個人特定飲食需求的紋理產品提出了重大挑戰。常見的過敏原，包括花生、堅果、乳製品、雞蛋、大豆、小麥和貝類，對實現所需質地的成分選擇施加了限制。製造商必須克服這些限制

同時確保過敏消費者的安全和滿意度。

此外，無麩質、純素食、素食和猶太飲食等飲食限制和偏好使全球食品質地市場更加複雜。這些飲食選擇顯著影響成分選擇和配方，最終影響食品的整體質地。滿足多樣化飲食限制的要求需要在產品開發中進行仔細考慮和創新方法。

主要市場趨勢：

1. 對低熱量食品不斷增加的需求：

快速變化的消費者生活方式刺激了食品和飲料行業的許多創新。消費者現在尋求替代食品並重視成分含量。此外，近年來肥胖和心血管疾病病例不斷增加，刺激了對低脂食品的需求。食品質構劑透過取代熱量密集的脂肪和油提供了可行的解決方案，從而有助於制定更健康的食品選擇。

改良的食品配方也利用食品組織劑作為「脂肪模擬物」。例如，纖維素衍生物如微晶纖維素（一種組織改良劑）用於製備低脂冰淇淋和調味品。這與糖尿病、肥胖和高血壓等慢性病的盛行率日益增加相一致，這些疾病推動了對產品中天然成分的需求。

細分洞見：

1. 類型洞察：

2022 年，食品質地市場由纖維素衍生物領域主導，預計未來幾年將持續擴大。由於消費者越來越傾向於清潔標籤和天然原料，對纖維素衍生物的需求激增。這些衍生物是食品生產商的寶貴工具，使他們能夠增強產品的質感，同時滿足消費者對簡潔易懂的成分清單的需求。

2. 應用洞察：

2022 年，食品質地市場由麵包店和糖果市場主導，預計未來幾年將繼續擴大。由於全球對烘焙和糖果產品的需求不斷成長，預計到2023 年，烘焙和糖果領域將佔據重要的市場佔有率。膠凝劑、乳化劑和增稠劑等質地增強劑通常添加到烘焙和糖果產品中，發揮著至關重要的作用。影響他們的整體品味和對顧客的吸引力。

3. 區域洞察：

北美地區已成為全球食品質地市場的領導者。北美食品質地市場非常重視清潔標籤和天然成分。消費者對食品成分的認知顯著提高，並且更喜歡具有簡單易識別成分清單的產品。因此，對有機和清潔標籤質地解決方案（例如天然增稠劑和穩定劑）的需求不斷成長。

主要市場參與者

  • 嘉吉公司
  • 安瑞安公司。
  • 皇家帝斯曼公司
  • 阿徹-丹尼爾斯-米德蘭公司
  • 斯普凱可美國公司
  • 瑞士榮邦茲勞爾股份公司
  • 德森生化（鄂爾多斯）有限公司
  • 歐洲杜納食品配料有限公司
  • 嘉里Group Limited
  • 杜邦德內穆爾公司

報告範圍：

在本報告中，除了以下詳細介紹的產業趨勢外，全球食品質地市場也分為以下幾類：

全球食品質地市場，按類型：

  • 纖維素衍生物
  • 牙齦
  • 果膠
  • 明膠
  • 澱粉
  • 胰島素
  • 糊精
  • 其他

全球食品質地市場，按應用：

  • 麵包店和糖果店
  • 乳製品和冷凍食品
  • 肉類和家禽產品
  • 小吃和鹹味食品
  • 醬汁和調味料
  • 其他

全球食品質地市場，按地區：

  • 北美洲
  • 亞太地區
  • 歐洲
  • 中東和非洲
  • 南美洲

競爭格局

公司概況：全球食品質地市場主要公司的詳細分析。

可用的客製化：

全球食品質地市場報告根據給定的市場資料，技術科學研究根據公司的具體需求提供客製化服務。該報告可以使用以下自訂選項：

公司資訊

  • 其他市場參與者（最多五個）的詳細分析和概況分析。

目錄

第 1 章：產品概述

  • 市場定義
  • 市場範圍
    • 涵蓋的市場
    • 考慮學習的年份
    • 主要市場區隔

第 2 章：研究方法

  • 研究目的
  • 基線方法
  • 主要產業夥伴
  • 主要協會和二手資料來源
  • 預測方法
  • 數據三角測量與驗證
  • 假設和限制

第 3 章：執行摘要

  • 市場概況
  • 主要市場細分概述
  • 主要市場參與者概述
  • 重點地區/國家概況
  • 市場促進因素、挑戰、趨勢概述

第 4 章：客戶之聲

第 5 章：全球食品質地市場展望

  • 市場規模及預測
    • 按價值
  • 市佔率及預測
    • 依類型（纖維素衍生物、樹膠、果膠、明膠、澱粉、胰島素、糊精、其他）
    • 按應用（烘焙和糖果、乳製品和冷凍食品、肉類和家禽產品、零食和鹹味食品、醬汁和調味料等）
    • 按地區
    • 按公司分類 (2022)
  • 市場地圖

第 6 章：北美食品質地市場展望

  • 市場規模及預測
    • 按價值
  • 市佔率及預測
    • 按類型
    • 按應用
    • 按國家/地區
  • 北美：國家分析
    • 美國
  • 墨西哥食品質地市場展望
    • 市場規模及預測
      • 按價值
    • 市佔率及預測
      • 按類型
      • 按應用
  • 加拿大食品質感市場展望
    • 市場規模及預測
      • 按價值
    • 市佔率及預測
      • 按類型
      • 按應用

第 7 章：歐洲食品質地市場展望

  • 市場規模及預測
    • 按價值
  • 市佔率及預測
    • 按類型
    • 按應用
    • 按國家/地區
  • 歐洲：國家分析
    • 法國
    • 德國
    • 英國
    • 義大利
    • 西班牙

第 8 章：亞太地區食品質地市場展望

  • 市場規模及預測
    • 按價值
  • 市佔率及預測
    • 按類型
    • 按應用
    • 按國家/地區
  • 亞太地區：國家分析
    • 中國
    • 印度
    • 韓國
    • 日本
    • 澳洲

第 9 章：南美食品質地市場展望

  • 市場規模及預測
    • 按價值
  • 市佔率及預測
    • 按類型
    • 按應用
    • 按國家/地區
  • 南美洲：國家分析
    • 巴西
    • 阿根廷
    • 哥倫比亞

第 10 章：中東和非洲食品質地市場展望

  • 市場規模及預測
    • 按價值
  • 市佔率及預測
    • 按類型
    • 按應用
    • 按國家/地區
  • MEA：國家分析
    • 南非食品質地
    • 沙烏地阿拉伯食品質地
    • 阿拉伯聯合大公國食品質地

第 11 章：市場動態

  • 動力
  • 挑戰

第 12 章：市場趨勢與發展

第 13 章：大環境分析

第 14 章：波特的五力分析

  • 產業競爭
  • 新進入者的潛力
  • 供應商的力量
  • 客戶的力量
  • 替代產品的威脅

第15章：競爭格局

  • 商業概覽
  • 公司概況
  • 產品與服務
  • 財務（上市公司）
  • 最近的發展
  • SWOT分析
    • Cargill, Incorporated
    • Ingredion Incorporated.
    • Koninklijke DSM NV
    • Archer-Daniels-Midland Company
    • CP Kelco US, Inc
    • Jungbunzlauer Suisse AG
    • Deosen Biochemical (Ordos) Ltd.
    • Euroduna Food Ingredients GmbH
    • Kerry Group PLC
    • DuPont de Nemours, Inc.

第 16 章：策略建議

簡介目錄
Product Code: 2560

The Global Food Texture Market reached a valuation of USD 12.45 billion in 2022 and is expected to demonstrate robust growth in the forecast period, with a projected Compound Annual Growth Rate (CAGR) of 4.27% through 2028. The market is expected to reach USD 15.75 billion by 2028. The market segment falls within the broader food industry, focusing on the sensory attributes of food products, particularly texture. Texture is a pivotal aspect of how consumers perceive and enjoy food, encompassing attributes such as feel, consistency, and mouthfeel. It encompasses the physical properties and sensory experiences during consumption, including the act of chewing and swallowing. Texture significantly influences the overall sensory perception and satisfaction derived from food.

The food texture market's growth is primarily driven by evolving consumer preferences, as individuals seek distinctive and personalized dining experiences. This necessitates the development and marketing of novel texture-enhancing products and services. Additionally, technological advancements, changing customer preferences, and the growing demand for processed and convenience foods have contributed to the steady expansion of the food texture market in recent years.

The market encompasses various product categories, including texture-modifying products, processing tools, and texturizing agents. The increasing popularity of clean label and natural food products has also influenced the food texture industry. Consumers are increasingly conscious of the ingredients in their food and prefer products without artificial preservatives and additives. Consequently, natural texturizing ingredients such as pectin, agar, and guar gum, which comply with clean label regulations while enabling texture modification, have gained traction. Moreover, the emphasis on plant-based and alternative food products has grown due to the rise of plant-based diets and the demand for alternative protein sources. Texture is crucial in replicating the characteristics of animal-based counterparts like meat and dairy products, driving the development of texture solutions for plant-based and alternative food products.

Market Overview
Forecast Period2024-2028
Market Size 2022USD 12.45 billion
Market Size 2028FUSD 15.75 Billion
CAGR 2023-20284.27%
Fastest Growing SegmentCellulose Derivatives
Largest MarketNorth America

Key Market Drivers:

1. Rise in Demand for Food Texture in Frozen Foods:

The global food texture market is currently experiencing significant growth, driven by various factors such as evolving consumer preferences, advancements in food processing technologies, and the increasing demand for frozen foods. In this ever-changing landscape, the importance of food texture in frozen foods has emerged as a crucial driver for the growth of the global food texture market.

Texture plays a vital role in creating a pleasurable eating experience in frozen foods. Consumers now expect frozen products to not only deliver exceptional taste but also offer a delightful texture, whether it's the crispy bite of a frozen french fry or the smooth creaminess of an ice cream. As a result, food manufacturers are investing in innovative techniques and ingredients to develop textures that closely resemble freshly prepared foods, ensuring consumer delight and loyalty.

Advancements in freezing technologies have revolutionized the preservation of food textures in frozen products. Quick-freezing methods like cryogenic freezing and blast freezing have proven instrumental in maintaining the natural texture and quality of ingredients, resulting in enhanced taste and mouthfeel upon thawing. The ability to preserve food textures during the freezing process has opened up new possibilities for creating high-quality frozen foods that exceed consumer expectations.

The expanding range of frozen food products is driving the demand for a diverse array of textures. Consumers seek textures that cater to their specific preferences and dietary needs, from crispy textures in frozen appetizers and snacks to smooth and creamy textures in ice creams and frozen desserts. Food manufacturers are continuously innovating to provide a wide range of textures that appeal to different consumer segments.

Texture also plays a significant role in enhancing the perceived health and nutritional benefits of frozen foods. Consumers are increasingly seeking nutritious options that do not compromise on taste and texture. For example, the demand for frozen fruits and vegetables with a firm and crisp texture is growing, as it is associated with freshness and high nutritional value. Food manufacturers are leveraging innovative freezing techniques and texture-modifying ingredients to offer frozen products that retain their natural textures and nutritional profiles, effectively meeting the evolving demands of health-conscious consumers.

2. Growth in Urbanization Driving the Global Food Texture Market:

With the expansion of urban areas, there is an increasing need to cater to the diverse preferences of consumers who seek elevated sensory experiences. Urbanization brings together people from different backgrounds and regions, resulting in a demand for a wide variety of food options. In this context, the texture of food plays a crucial role in creating distinctive sensory experiences and meeting the diverse preferences of urban consumers.

Texture, such as the mouthfeel of a food product, can evoke emotions and memories, satisfying the heightened demand for enhanced sensory experiences in the global market. As urbanization continues and disposable incomes increase, discerning urban consumers are willing to pay for premium food products that offer unique textures and superior sensory experiences. Texture has become closely associated with quality and indulgence, driving the growth of the global food texture market.

The growth in urbanization has created a competitive environment for food manufacturers and marketers. To meet the demands of urban consumers, companies are investing in research and development to innovate new textures and improve existing ones. Technological advancements and ingredient innovations enable the creation of novel textures that add value to food products. The pursuit of textured foods that deliver memorable eating experiences propels the global food texture market forward.

Challenges:

1. Cost and Availability of Ingredients:

The availability of ingredients is closely tied to the efficiency and reliability of the supply chain. Any disruptions in the supply chain, such as transportation issues, natural disasters, or political instability, can affect the availability of key ingredients required for creating desired food textures. Global food texture market players must navigate these challenges to ensure a steady and reliable supply of ingredients. Building robust supplier relationships, exploring alternative sourcing options, and implementing effective inventory management techniques can help mitigate the impact of supply chain disruptions.

2. Allergen and Dietary Restrictions:

Food allergies have become increasingly prevalent on a global scale, presenting a significant challenge for food manufacturers to create textured products that meet the specific dietary needs of individuals. Common allergens, including peanuts, tree nuts, dairy, eggs, soy, wheat, and shellfish, impose limitations on ingredient options for achieving desired textures. Manufacturers must navigate these restrictions

while ensuring the safety and satisfaction of consumers with allergies.

Moreover, dietary restrictions and preferences such as gluten-free, vegan, vegetarian, and kosher diets further complicate the global food texture market. These dietary choices significantly influence ingredient selection and formulation, ultimately impacting the overall texture of food products. Meeting the demands of diverse dietary restrictions necessitates careful consideration and innovative approaches in product development.

Key Market Trends:

1. Growing Demand for Low-Calorie Food Products:

Rapidly evolving consumer lifestyles have spurred numerous innovations in the food and beverage industry. Consumers now seek alternative food products and place emphasis on ingredient content. Furthermore, the escalating cases of obesity and cardiovascular diseases in recent years have fueled the demand for low-fat food options. Food texturizing agents offer a viable solution by replacing calorie-dense fats and oils, thus facilitating the formulation of healthier food choices.

Improved food product formulations have also leveraged food texturizing agents as "fat mimetics." For instance, cellulose derivatives such as microcrystalline cellulose, a type of texturizing agent, are utilized in the preparation of low-fat ice creams and dressings. This aligns with the increasing prevalence of chronic conditions such as diabetes, obesity, and high blood pressure, which have driven the demand for naturally derived ingredients in products.

Segmental Insights:

1. Type Insights:

In 2022, the Food Texture market was dominated by the cellulose derivatives segment and is predicted to continue expanding over the coming years. The demand for cellulose derivatives has witnessed a surge due to the growing consumer inclination towards clean labeling and naturally sourced ingredients. These derivatives serve as valuable tools for food producers, enabling them to enhance the texture of their products while meeting the consumer demand for a concise and understandable ingredient list.

2. Application Insights:

In 2022, the Food Texture market was dominated by the Bakery and Confectionary segment and is predicted to continue expanding over the coming years. Owing to the growing global demand for bakery and confectionery items, the bakery and confectionery segment is projected to hold a significant market share in 2023. Texture enhancers like gelling agents, emulsifiers, and thickeners are commonly added to bakery and confectionery items, playing a crucial role in their overall taste and appeal to customers.

3. Regional Insights:

The North America region has established itself as the leader in the Global Food Texture Market. The North American food texture marketplaces a strong emphasis on clean labels and natural ingredients. Consumer awareness regarding food ingredients has grown significantly, with a preference for products that feature straightforward and easily identifiable ingredient lists. As a result, there is a rising demand for organic and clean-label texture solutions such as natural thickeners and stabilizers.

Key Market Players

  • Cargill, Incorporated
  • Ingredion Incorporated.
  • Koninklijke DSM N.V.
  • Archer-Daniels-Midland Company
  • CP Kelco U.S., Inc
  • Jungbunzlauer Suisse AG
  • Deosen Biochemical (Ordos) Ltd.
  • Euroduna Food Ingredients GmbH
  • Kerry Group P.L.C.
  • DuPont de Nemours, Inc.

Report Scope:

In this report, the Global Food Texture Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

Global Food Texture Market, By Type:

  • Cellulose Derivatives
  • Gums
  • Pectins
  • Gelatins
  • Starch
  • Insulin
  • Dextrins
  • Others

Global Food Texture Market, By Application:

  • Bakery and Confectionary
  • Dairy and Frozen Foods
  • Meat & Poultry Products
  • Snacks and Savory
  • Sauces and Dressing
  • Others

Global Food Texture Market, By Region:

  • North America
  • Asia Pacific
  • Europe
  • Middle East & Africa
  • South America

Competitive Landscape

Company Profiles: Detailed analysis of the major companies present in the Global Food Texture Market.

Available Customizations:

Global Food Texture Market report with the given market data, Tech Sci Research offers customizations according to a company's specific needs. The following customization options are available for the report:

Company Information

  • Detailed analysis and profiling of additional market players (up to five).

Table of Contents

1. Product Overview

  • 1.1. Market Definition
  • 1.2. Scope of the Market
    • 1.2.1. Markets Covered
    • 1.2.2. Years Considered for Study
    • 1.2.3. Key Market Segmentations

2. Research Methodology

  • 2.1. Objective of the Study
  • 2.2. Baseline Methodology
  • 2.3. Key Industry Partners
  • 2.4. Major Association and Secondary Sources
  • 2.5. Forecasting Methodology
  • 2.6. Data Triangulation & Validation
  • 2.7. Assumptions and Limitations

3. Executive Summary

  • 3.1. Overview of the Market
  • 3.2. Overview of Key Market Segmentations
  • 3.3. Overview of Key Market Players
  • 3.4. Overview of Key Regions/Countries
  • 3.5. Overview of Market Drivers, Challenges, Trends

4. Voice of Customer

5. Global Food Texture Market Outlook

  • 5.1. Market Size & Forecast
    • 5.1.1. By Value
  • 5.2. Market Share & Forecast
    • 5.2.1. By Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Insulin, Dextrins, Others)
    • 5.2.2. By Application (Bakery and Confectionary, Dairy and Frozen Foods, Meat & Poultry Products, Snacks and Savory, Sauces and Dressing and Others)
    • 5.2.3. By Region
    • 5.2.4. By Company (2022)
  • 5.3. Market Map

6. North America Food Texture Market Outlook

  • 6.1. Market Size & Forecast
    • 6.1.1. By Value
  • 6.2. Market Share & Forecast
    • 6.2.1. By Type
    • 6.2.2. By Application
    • 6.2.3. By Country
  • 6.3. North America: Country Analysis
    • 6.3.1. United States Food Texture Market Outlook
      • 6.3.1.1. Market Size & Forecast
        • 6.3.1.1.1. By Value
      • 6.3.1.2. Market Share & Forecast
        • 6.3.1.2.1. By Type
        • 6.3.1.2.2. By Application
  • 6.4. Mexico Food Texture Market Outlook
    • 6.4.1. Market Size & Forecast
      • 6.4.1.1. By Value
    • 6.4.2. Market Share & Forecast
      • 6.4.2.1. By Type
      • 6.4.2.2. By Application
  • 6.5. Canada Food Texture Market Outlook
    • 6.5.1. Market Size & Forecast
      • 6.5.1.1. By Value
    • 6.5.2. Market Share & Forecast
      • 6.5.2.1. By Type
      • 6.5.2.2. By Application

7. Europe Food Texture Market Outlook

  • 7.1. Market Size & Forecast
    • 7.1.1. By Value
  • 7.2. Market Share & Forecast
    • 7.2.1. By Type
    • 7.2.2. By Application
    • 7.2.3. By Country
  • 7.3. Europe: Country Analysis
    • 7.3.1. France Food Texture Market Outlook
      • 7.3.1.1. Market Size & Forecast
        • 7.3.1.1.1. By Value
      • 7.3.1.2. Market Share & Forecast
        • 7.3.1.2.1. By Type
        • 7.3.1.2.2. By Application
    • 7.3.2. Germany Food Texture Market Outlook
      • 7.3.2.1. Market Size & Forecast
        • 7.3.2.1.1. By Value
      • 7.3.2.2. Market Share & Forecast
        • 7.3.2.2.1. By Type
        • 7.3.2.2.2. By Application
    • 7.3.3. United Kingdom Food Texture Market Outlook
      • 7.3.3.1. Market Size & Forecast
        • 7.3.3.1.1. By Value
      • 7.3.3.2. Market Share & Forecast
        • 7.3.3.2.1. By Type
        • 7.3.3.2.2. By Application
    • 7.3.4. Italy Food Texture Market Outlook
      • 7.3.4.1. Market Size & Forecast
        • 7.3.4.1.1. By Value
      • 7.3.4.2. Market Share & Forecast
        • 7.3.4.2.1. By Type
        • 7.3.4.2.2. By Application
    • 7.3.5. Spain Food Texture Market Outlook
      • 7.3.5.1. Market Size & Forecast
        • 7.3.5.1.1. By Value
      • 7.3.5.2. Market Share & Forecast
        • 7.3.5.2.1. By Type
        • 7.3.5.2.2. By Application

8. Asia-Pacific Food Texture Market Outlook

  • 8.1. Market Size & Forecast
    • 8.1.1. By Value
  • 8.2. Market Share & Forecast
    • 8.2.1. By Type
    • 8.2.2. By Application
    • 8.2.3. By Country
  • 8.3. Asia-Pacific: Country Analysis
    • 8.3.1. China Food Texture Market Outlook
      • 8.3.1.1. Market Size & Forecast
        • 8.3.1.1.1. By Value
      • 8.3.1.2. Market Share & Forecast
        • 8.3.1.2.1. By Type
        • 8.3.1.2.2. By Application
    • 8.3.2. India Food Texture Market Outlook
      • 8.3.2.1. Market Size & Forecast
        • 8.3.2.1.1. By Value
      • 8.3.2.2. Market Share & Forecast
        • 8.3.2.2.1. By Type
        • 8.3.2.2.2. By Application
    • 8.3.3. South Korea Food Texture Market Outlook
      • 8.3.3.1. Market Size & Forecast
        • 8.3.3.1.1. By Value
      • 8.3.3.2. Market Share & Forecast
        • 8.3.3.2.1. By Type
        • 8.3.3.2.2. By Application
    • 8.3.4. Japan Food Texture Market Outlook
      • 8.3.4.1. Market Size & Forecast
        • 8.3.4.1.1. By Value
      • 8.3.4.2. Market Share & Forecast
        • 8.3.4.2.1. By Type
        • 8.3.4.2.2. By Application
    • 8.3.5. Australia Food Texture Market Outlook
      • 8.3.5.1. Market Size & Forecast
        • 8.3.5.1.1. By Value
      • 8.3.5.2. Market Share & Forecast
        • 8.3.5.2.1. By Type
        • 8.3.5.2.2. By Application

9. South America Food Texture Market Outlook

  • 9.1. Market Size & Forecast
    • 9.1.1. By Value
  • 9.2. Market Share & Forecast
    • 9.2.1. By Type
    • 9.2.2. By Application
    • 9.2.3. By Country
  • 9.3. South America: Country Analysis
    • 9.3.1. Brazil Food Texture Market Outlook
      • 9.3.1.1. Market Size & Forecast
        • 9.3.1.1.1. By Value
      • 9.3.1.2. Market Share & Forecast
        • 9.3.1.2.1. By Type
        • 9.3.1.2.2. By Application
    • 9.3.2. Argentina Food Texture Market Outlook
      • 9.3.2.1. Market Size & Forecast
        • 9.3.2.1.1. By Value
      • 9.3.2.2. Market Share & Forecast
        • 9.3.2.2.1. By Type
        • 9.3.2.2.2. By Application
    • 9.3.3. Colombia Food Texture Market Outlook
      • 9.3.3.1. Market Size & Forecast
        • 9.3.3.1.1. By Value
      • 9.3.3.2. Market Share & Forecast
        • 9.3.3.2.1. By Type
        • 9.3.3.2.2. By Application

10. Middle East and Africa Food Texture Market Outlook

  • 10.1. Market Size & Forecast
    • 10.1.1. By Value
  • 10.2. Market Share & Forecast
    • 10.2.1. By Type
    • 10.2.2. By Application
    • 10.2.3. By Country
  • 10.3. MEA: Country Analysis
    • 10.3.1. South Africa Food Texture Market Outlook
      • 10.3.1.1. Market Size & Forecast
        • 10.3.1.1.1. By Value
      • 10.3.1.2. Market Share & Forecast
        • 10.3.1.2.1. By Type
        • 10.3.1.2.2. By Application
    • 10.3.2. Saudi Arabia Food Texture Market Outlook
      • 10.3.2.1. Market Size & Forecast
        • 10.3.2.1.1. By Value
      • 10.3.2.2. Market Share & Forecast
        • 10.3.2.2.1. By Type
        • 10.3.2.2.2. By Application
    • 10.3.3. UAE Food Texture Market Outlook
      • 10.3.3.1. Market Size & Forecast
        • 10.3.3.1.1. By Value
      • 10.3.3.2. Market Share & Forecast
        • 10.3.3.2.1. By Type
        • 10.3.3.2.2. By Application

11. Market Dynamics

  • 11.1. Drivers
  • 11.2. Challenges

12. Market Trends & Developments

13. PESTLE Analysis

14. Porter's Five Forces Analysis

  • 14.1. Competition in the Industry
  • 14.2. Potential of New Entrants
  • 14.3. Power of Suppliers
  • 14.4. Power of Customers
  • 14.5. Threat of Substitute Product

15. Competitive Landscape

  • 15.1. Business Overview
  • 15.2. Company Snapshot
  • 15.3. Products & Services
  • 15.4. Financials (In case of listed companies)
  • 15.5. Recent Developments
  • 15.6. SWOT Analysis
    • 15.6.1. Cargill, Incorporated
    • 15.6.2. Ingredion Incorporated.
    • 15.6.3. Koninklijke DSM N.V.
    • 15.6.4. Archer-Daniels-Midland Company
    • 15.6.5. CP Kelco U.S., Inc
    • 15.6.6. Jungbunzlauer Suisse AG
    • 15.6.7. Deosen Biochemical (Ordos) Ltd.
    • 15.6.8. Euroduna Food Ingredients GmbH
    • 15.6.9. Kerry Group P.L.C.
    • 15.6.10. DuPont de Nemours, Inc.

16. Strategic Recommendations