食品質地市場－全球產業規模、佔有率、趨勢、機會及預測，按類型、應用、地區及競爭細分，2020-2030 年預測

2024年，全球食品質感市場規模達136.2億美元，預計2030年將達174.8億美元，複合年成長率為4.25%。受消費者預期變化、食品加工技術創新以及對提升感官體驗產品需求不斷成長的推動，全球食品質感市場正持續成長。質感已成為塑造味覺和口感的關鍵因素，直接影響消費者滿意度和品牌忠誠度。為此，食品製造商擴大整合提升質感的配料，以提升產品吸引力、在保存期限內保持品質，並滿足更廣泛的飲食偏好，包括植物性和低卡路里選擇。

持續的研發在該市場的演變中發揮核心作用，各公司專注於打造多功能、清潔標籤和永續的質構解決方案，以滿足注重健康和環保的消費者的需求。同時，有利的監管框架和不斷擴張的全球零售業務正在為老牌行業領導者和新興創新者開闢成長途徑。食品質構市場可望實現強勁的長期成長，這得益於全產業對產品差異化、營養價值和感官最佳化的重視。隨著消費者行為的不斷演變，質構仍將是推動產品創新和維持全球食品飲料產業競爭優勢的策略槓桿。

關鍵市場促進因素

冷凍食品的質地需求上升

主要市場挑戰

原料成本和可用性

主要市場趨勢

低熱量食品需求不斷成長

目錄

第 1 章：產品概述

第2章：研究方法

第3章：執行摘要

第4章：顧客之聲

第5章：食品質地市場展望

• 市場規模和預測
  • 按價值
• 市場佔有率和預測
  • 依類型（纖維素衍生物、樹膠、果膠、明膠、澱粉、胰島素、糊精、其他）
  • 按用途（烘焙和糖果、乳製品和冷凍食品、肉類和家禽產品、小吃和鹹味食品、醬汁和調味品、其他）
  • 按地區
  • 按公司分類（2024）
• 市場地圖

第6章：北美食品質地市場展望

• 市場規模和預測
• 市場佔有率和預測
• 北美：國家分析
  • 美國
  • 加拿大
  • 墨西哥

第7章：歐洲食品質地市場展望

• 市場規模和預測
• 市場佔有率和預測
• 歐洲：國家分析
  • 德國
  • 英國
  • 義大利
  • 法國
  • 西班牙

第8章：亞太食品質地市場展望

• 市場規模和預測
• 市場佔有率和預測
• 亞太地區：國家分析
  • 中國
  • 印度
  • 日本
  • 韓國
  • 澳洲

第9章：南美食品質市場展望

• 市場規模和預測
• 市場佔有率和預測
• 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

• 市場規模和預測
• 市場佔有率和預測
• MEA：國家分析
  • 南非
  • 沙烏地阿拉伯
  • 阿拉伯聯合大公國

第 11 章：市場動態

• 驅動程式
• 挑戰

第 12 章：市場趨勢與發展

• 最新動態
• 產品發布
• 併購

第 13 章：全球食品質地市場：SWOT 分析

第 14 章：競爭格局

• 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 15 章：策略建議

第16章調查會社について,免責事項

Global Food Texture market was valued at USD 13.62 Billion in 2024 and is expected to reach USD 17.48 Billion by 2030 with a CAGR of 4.25%. The Global Food Texture Market is witnessing consistent growth, fueled by shifting consumer expectations, innovations in food processing technologies, and rising demand for products that deliver enhanced sensory experiences. Texture has become a pivotal factor in shaping taste perception and mouthfeel, directly impacting consumer satisfaction and brand loyalty. In response, food manufacturers are increasingly integrating texture-enhancing ingredients to improve product appeal, maintain quality during shelf life, and cater to a broader range of dietary preferences, including plant-based and low-calorie options.

Ongoing research and development is playing a central role in this market's evolution, with companies focusing on the creation of multi-functional, clean-label, and sustainable texturizing solutions that align with health-conscious and environmentally aware consumers. At the same time, favorable regulatory frameworks and an expanding global retail presence are opening up growth avenues for both established industry leaders and emerging innovators. The food texture market is positioned for strong, long-term growth, underpinned by an industry-wide emphasis on product differentiation, nutritional value, and sensory optimization. As consumer behavior continues to evolve, texture will remain a strategic lever in driving product innovation and maintaining competitive advantage across the global food and beverage sector.

Key Market Drivers

Rise in demand of Food Texture in Frozen Foods

The growing popularity of frozen foods is significantly contributing to the expansion of the global food texture market, as manufacturers seek innovative ways to preserve texture integrity and deliver high-quality sensory experiences in ready-to-eat and convenience food products. As consumers increasingly prioritize convenience without compromising on taste and quality, frozen foods have gained substantial traction worldwide intensifying the demand for advanced texturizing agents. Frozen food products are subject to multiple freeze-thaw cycles during storage, transportation, and preparation. These temperature variations can compromise texture, leading to sogginess, dryness, or structural breakdown. To overcome these challenges, manufacturers are relying on food texture enhancers such as hydrocolloids, gums, starches, and proteins that help maintain moisture balance, improve freeze-thaw stability, and ensure consistency in texture even after reheating. Today's consumers are demanding frozen meals that closely mimic the freshness and mouthfeel of homemade or freshly prepared dishes. Whether it's the crispness of frozen vegetables, the flakiness of a pastry, or the tenderness of a pre-cooked protein, texture plays a crucial role in meeting these expectations. This has led to increased adoption of sophisticated texturizing systems that enhance bite, chew, and visual appeal in frozen formulations.

The surge in frozen bakery and confectionery products such as frozen doughs, desserts, and pastries has accelerated demand for ingredients that offer moisture retention, softness, and structural stability post-baking or thawing. Additionally, the rise of frozen plant-based meals and meat substitutes has created a pressing need for texture agents that replicate the fibrous and juicy consistency of animal proteins, further expanding market opportunities for food texture solutions. The ongoing development of cold chain logistics and storage technologies in emerging markets is making frozen foods more accessible to a broader consumer base. As the volume of frozen food production increases, manufacturers are under pressure to deliver consistent product quality across geographies. This has made texture-enhancing ingredients a key component of product standardization and quality control. The rapid growth of ready-to-eat (RTE) meals, meal kits, and single-serve frozen items is reshaping consumer buying patterns. These products must deliver convenience and restaurant-like quality, where texture is a critical marker of freshness and taste. As a result, food manufacturers are incorporating tailored texture solutions that support multi-component meals and maintain optimal consistency under varied cooking conditions such as microwave, air fryer, or oven.

Key Market Challenges

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.

Key Market Trends

Growing Demand of 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. Additionally, in 2022, the National Heart, Lung, and Blood Institute's articles highlighted that an energy imbalance occurs when individuals consume more calories than they burn, often resulting in overweight or obesity. Consequently, the demand for naturally derived ingredients in products is on the rise, mirroring the increasing prevalence of chronic conditions such as diabetes, obesity, and high blood pressure. According to the 2021 Global Health Monitor study, 52% of Mexico's population is classified as obese, with 13% diagnosed with diabetes, as reported in ScienceDirect. Similarly, data from the 2021 Health Survey for England reveals that 25% of men and 26% of women in England are considered obese. These rising health concerns are intensifying consumer demand for healthier dietary solutions, thereby accelerating the adoption of low-calorie food additives as manufacturers respond to shifting nutritional priorities.

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:

Food Texture Market, By Type:

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

Food Texture Market, By Application:

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

Food Texture Market, By Region:

• North America
  • United States
  • Canada
  • Mexico
• Europe
  • France
  • United Kingdom
  • Italy
  • Germany
  • Spain
• Asia-Pacific
  • China
  • India
  • Japan
  • Australia
  • South Korea
• South America
  • Brazil
  • Argentina
  • Colombia
• Middle East & Africa
  • South Africa
  • Saudi Arabia
  • UAE

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, TechSci 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. 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, Others)
  • 5.2.3. By Region
  • 5.2.4. By Company (2024)
• 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
  • 6.3.2. Canada Food Texture Market Outlook
    • 6.3.2.1. Market Size & Forecast
      • 6.3.2.1.1. By Value
    • 6.3.2.2. Market Share & Forecast
      • 6.3.2.2.1. By Type
      • 6.3.2.2.2. By Application
  • 6.3.3. Mexico Food Texture Market Outlook
    • 6.3.3.1. Market Size & Forecast
      • 6.3.3.1.1. By Value
    • 6.3.3.2. Market Share & Forecast
      • 6.3.3.2.1. By Type
      • 6.3.3.2.2. 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. Germany 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. United Kingdom 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. Italy 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. France 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. Japan 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. South Korea 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

• 12.1. Recent Developments
• 12.2. Product Launches
• 12.3. Mergers & Acquisitions

13. Global Food Texture Market: SWOT Analysis

14. Competitive Landscape

• 14.1. Cargill, Incorporated
  • 14.1.1. Business Overview
  • 14.1.2. Product & Service Offerings
  • 14.1.3. Recent Developments
  • 14.1.4. Financials (If Listed)
  • 14.1.5. Key Personnel
  • 14.1.6. SWOT Analysis
• 14.2. Ingredion Incorporated.
• 14.3. Koninklijke DSM N.V.
• 14.4. Archer-Daniels-Midland Company
• 14.5. CP Kelco U.S., Inc
• 14.6. Jungbunzlauer Suisse AG
• 14.7. Deosen Biochemical (Ordos) Ltd.
• 14.8. Euroduna Food Ingredients GmbH
• 14.9. Kerry Group P.L.C.
• 14.10.DuPont de Nemours, Inc.

15. Strategic Recommendations

16. About Us & Disclaimer