Global Food & Beverages Texturants Market Forecast 2022 - 2027

Global Food & Beverages Texturants Market size is forecast to reach $6.2 billion by 2027, growing at a CAGR of 3.1% during the forecast period 2022-2027. The food products are given texture with the use of various ingredients such as gelatin, cellulose derivatives, starch, and algae extract as it has high citrus fiber and it also contains lactic acid. Food textures are highly utilized in food matrices such as chocolate, ice cream, bakery items, sauces, beverages, dairy products, jam, confectionery, soups, and dressings, among others. This includes various parameters, such as chewiness, adhesiveness, cohesiveness, crispiness, elasticity, and firmness that enhance the product's shelf life. These attributes are measured using texture analysis tests to evaluate the response of food products when they are subjected to a force, such as shearing, cutting, chewing, compressing, and stretching. Rising health consciousness among the consumers and increasing preferences for convenience or ready-to-eat food products is the major factors driving the Global Food & Beverages Texturants industry growth. Rising consumer demand for low-fat products coupled with affordable prices is set to further enhance the overall market developments of the Global Food & Beverages Texturants Industry for the period 2022-2027.

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Global Food & Beverages Texturants Market Report Coverage

The report: “Global Food & Beverages Texturants Market Forecast (2022-2027)”, by Industry ARC, covers an in-depth analysis of the following segments of the Global Food & Beverages Texturants industry. 

By Type: Hydrocolloids, Emulsifiers, and Others

By Source: Plant Based, Animal Based, Synthetic, and Others

By Functionality: Thickening, Gelling, Emulsifying, Stabilizing, and Others

By Applications: Dairy, Bakery, Confectionary, Poultry & Meat, Ready to Cook & Eat, Sauces, Soups, & Dressings, and Others

By Geography: North America (U.S., Canada, Mexico), Europe (Germany, United Kingdom (U.K.), France, Italy, Spain, Russia, and Rest of Europe), Asia Pacific (China, Japan, India, South Korea, Australia, and New Zealand, and Rest of Asia Pacific), South America (Brazil, Argentina, Chile, Colombia and Rest of South America), and Rest of the World (Middle East, and Africa)

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Key Takeaways

  • North America dominated the Global Food & Beverages Texturants Market in 2021 owing to the increasing utilization of texturizing agents in the production of processed foods to retain the nutrients and prevent microbial growth, thereby enhancing the product’s shelf life. The Global Food & Beverages Texturants Market scope for different regions will be provided in the final report.
  • Growing consumer preference for convenience and packaged food products are likely to aid the market growth of the Global Food & Beverages Texturants Market report.

  • Detailed analysis of the Strength, Weaknesses, and Opportunities of the prominent players operating in the market will be provided in the Global Food & Beverages Texturants Market report.
  • Fluctuations in prices and consumer perception for e-numbers are poised to create hurdles for the Global Food & Beverages Texturants Market.


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  • Global Food & Beverages Texturants Market Segment Analysis – By Type

    Based on Type, the Global Food & Beverages Texturants Market can be segmented into Hydrocolloids, Emulsifiers, and Others. 

    Global Food & Beverages Texturants Market Segment Analysis – By Sources

    Based on Source, the Global Food & Beverages Texturants Market can be segmented into Plant Based, Animal Based, Synthetic, and Others. Plant Based held the largest share in the Global Food & Beverages Texturants Market in 2021 and is estimated to grow at a CAGR of 3.8% during the forecast period 2022-2027. Plant-based food restaurants are extracted from fruits, vegetables, plant roots, and other parts of the plant. It is majorly used in certified Plant-based food & beverages. Food texturants are any substances that can be added to get the desired effect in foods & beverages. The rise in adoption of vegan culture, growing health consciousness among people, and increase in concerns for animal welfare are some of the major attributes influencing demand for Plant-based food texturants. Plant-based are estimated to register the highest CAGR over the period 2022-2027.

    Global Food & Beverages Texturants Market Segment Analysis – By Geography

    North America dominated the Global Food & Beverages Texturants Market with a major share of 38% in 2021. This is attributed to the increasing demand for food texturants for inculcating flavors. The increasing inclination of the consumers towards a healthy diet and an increasing number of applications in the commercial sectors is also increasing the growth of the market in this region.

    However, Asia Pacific is estimated to grow at the highest CAGR during the forecast period 2022-2027 owing to the increasing demand of consumers towards better texture, flavor, and appearance. Increasing usage of food & beverage texturants for reducing heart diseases, and an increase in the consumption of ready-to-eat food is also increasing the growth of the market in this region.

    Global Food & Beverages Texturants Market Drivers

    Increasing Health Consciousness Among Consumers Is Propelling Market Growth

    Increasing health consciousness among consumers is leading to the rise in the growth of the Global Food & Beverages Texturants Market. This is owing to the nutritional benefits of the texturants as it contains a huge amount of lactic acid. Food & beverage texturants also contain vitamin E that benefits the body as vitamin E supports reproduction, vision, and health of the brain, blood, and skin.  Lactic acids act as an antioxidant that helps to prevent some serious health conditions. Its high citrus fiber content and low-calorie count contributes to important health benefit.  Thus, increasing the growth of the Global Food & Beverages Texturants Market during the forecast period 2022-2027.

    Increasing Shift of the Consumers towards Veganism Is Resulting In Significant upsurge In Product Demand

    The increasing shift of the consumers towards veganism is increasing the growth of the Global Food & Beverages Texturants Market. This is owing to the increasing awareness of the consumers regarding health, social impact, and sustainability. There is an increasing shift of the consumers towards veganism owing to animal welfare, and personal health. Also, there is an increasing demand for texturants from household as well as commercial sectors. Thus, increasing the growth of the Global Food & Beverages Texturants Market during the forecast period 2022-2027.

    Global Food & Beverages Texturants Market Challenges

    Fluctuations in Prices and Consumer Perception for e-number is Set to Hinder the Growth of the Market

    Some of the factors that are set to impede the growth of the Global Food & Beverages Texturants Market are high competition and stringent regulations. Fluctuations in prices, consumer perception, along the lack of awareness regarding hazardous health effects of chemical ingredients-based food are projected to further restrain the market growth. Health effects such as gastrointestinal symptoms, kidney damage, liver disease, impairment of the nervous system are set to hinder the growth of the market during the forecast period 2022-2027.

    Global Food & Beverages Texturants Industry Outlook

    Product launches, mergers and acquisitions, joint ventures, and R&D activities are key strategies adopted by players in the Global Food & Beverages Texturants Market. In 2020, the Global Food & Beverages Texturants Market share is consolidated by the top ten players present in the market. Global Food & Beverages Texturants Market top 10 companies include:

    1. Archer-Daniels-Midland Company
    2. Cargill Incorporated
    3. DuPont de Nemours, Inc.
    4. Ingredion Incorporated
    5. International Flavors & Fragrances, Inc.
    6. Kemin Industries
    7. Kerry Group
    8. Novozymes
    9. Palsgaard A/S,
    10. Tate & Lyle.

    Recent Developments

    • In April 2021, the Archer-Daniels-Midland Company (ADM) has commenced a novel plant-based innovation lab, situated in ADM’s Biopolis research hub in Singapore. The lab will establish “next-level, on-trend” and nutritious products to fulfill increasing food and beverage demand in the Asia-Pacific region. The novel facility is characterized by an integration of specialists in proteins and texturing constituents, twinned with flavor specialists, permitting ADM to “quickly and efficiently” build customized solutions for the Asian consumer palate.
    • In March 2021, Ingredion Incorporated declared a novel inclusion to its expanded series of potato-based solutions for the U.S. and Canada, ULTRA-TEX® 1311 modified potato starch. The slippery, instant starch provides food makers a novel technique to build premium products with improved product appeal and cost savings potential. ULTRA-TEX 1311 modified potato starch can be utilized in an extensive assortment of conventional and substitute formulations to build indulgent textures, enhance stability vs. native potato starch, or take the place of oil without jeopardizing sensory appeal.
    • In October 2020, Marfrig and ADM declared the finishing of regulatory authorizations and the formal introduction of PlantPlus Foods, a joint venture that will provide an extensive series of finished plant-based food products across North and South America, supported by incomparable technology, scale, and experience. The Chicago-based joint venture will assist customers with attention aimed at North and South America, with the capability to reach additional global markets. Marfrig, one of the chief global beef manufacturers and the biggest global beef patty manufacturer, owns 70 percent of the venture, while ADM, a leading global nutrition firm, is a 30 percent owner.

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  • Hydrocolloids held the largest share in the Global Food & Beverages Texturants Market in 2021 and is estimated to grow at a CAGR of 4.3% during the forecast period 2022-2027. Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, emulsifiers, stabilizers, 

  • fat replacers, clarifying agents, flocculating agents, clouding agents, and whipping agents. Additionally, they have applications in the areas of edible films, encapsulating flavors, and crystallization inhibition driving the segment growth in the coming years. Traditional hydrocolloids are plant-derived ingredients such as pectin, modified starches, modified celluloses, guar gum along exudate gums. 

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