1. Preface
1.1. Objectives of the Study
1.2. Market Segmentation & Coverage
1.3. Years Considered for the Study
1.4. Currency & Pricing
1.5. Language
1.6. Limitations
1.7. Assumptions
1.8. Stakeholders
2. Research Methodology
2.1. Define: Research Objective
2.2. Determine: Research Design
2.3. Prepare: Research Instrument
2.4. Collect: Data Source
2.5. Analyze: Data Interpretation
2.6. Formulate: Data Verification
2.7. Publish: Research Report
2.8. Repeat: Report Update
3. Executive Summary
4. Market Overview
4.1. Introduction
4.2. Food Texture Market, by Region
5. Market Insights
5.1. Market Dynamics
5.1.1. Drivers
5.1.1.1. Increasing demand for convenience and ready-to-eat food products from consumers
5.1.1.2. Rising consumer inclination toward plant-based diets and plant-based meat products
5.1.1.3. Growing awareness of food texture hypersensitivity and sensory processing disorder
5.1.2. Restraints
5.1.2.1. Fluctuating cost of raw material required for the production of food texture agents
5.1.3. Opportunities
5.1.3.1. Introduction of improved and advanced food texture agents
5.1.3.2. Increasing development of new processing techniques for food textures
5.1.4. Challenges
5.1.4.1. Quality issues associated with food textures
5.2. Market Segmentation Analysis
5.2.1. Type: Increasing demand for starch as a binding agent in various food products
5.2.2. Form: Wider adoption of powdered food texture due to its convenience, storage capacity, and customization option
5.2.3. Function: Rising popularity of stabilizing agents in the dairy applications
5.2.4. Source: Growing use of natural textures with changing consumer preferences
5.2.5. Application: Increased utilization for texture agent in sauces, dressings, and condiments for consistency and thickness
5.3. Market Trend Analysis
5.3.1. Ongoing advancements in plant-based meat with increasing preference for veganism in the Americas
5.3.2. Growing availability and demand for chewy food textures in Asia-Pacific region
5.3.3. Growing R&D in food texture space with introduction of innovative texture agents in the EMEA
5.4. Cumulative Impact of High Inflation
5.5. Porter’s Five Forces Analysis
5.5.1. Threat of New Entrants
5.5.2. Threat of Substitutes
5.5.3. Bargaining Power of Customers
5.5.4. Bargaining Power of Suppliers
5.5.5. Industry Rivalry
5.6. Value Chain & Critical Path Analysis
5.7. Regulatory Framework
6. Food Texture Market, by Product
6.1. Introduction
6.2. Cellulose Derivatives
6.3. Dextrins
6.4. Esters
6.5. Gelatins
6.6. Gums
6.7. Inulin
6.8. Pectin
6.9. Starch
7. Food Texture Market, by Form
7.1. Introduction
7.2. Liquid
7.3. Powder
8. Food Texture Market, by Function
8.1. Introduction
8.2. Emulsifying
8.3. Gelling
8.4. Stabilizing
8.5. Thickening
9. Food Texture Market, by Source
9.1. Introduction
9.2. Natural
9.3. Synthetic
10. Food Texture Market, by Application
10.1. Introduction
10.2. Beverages
10.3. Confectioneries & Bakery products
10.4. Dairy Products
10.5. Meat Products
10.6. Sauces, Dressings & Condiments
10.7. Sweet & Savory Snacks
11. Americas Food Texture Market
11.1. Introduction
11.2. Argentina
11.3. Brazil
11.4. Canada
11.5. Mexico
11.6. United States
12. Asia-Pacific Food Texture Market
12.1. Introduction
12.2. Australia
12.3. China
12.4. India
12.5. Indonesia
12.6. Japan
12.7. Malaysia
12.8. Philippines
12.9. Singapore
12.10. South Korea
12.11. Taiwan
12.12. Thailand
12.13. Vietnam
13. Europe, Middle East & Africa Food Texture Market
13.1. Introduction
13.2. Denmark
13.3. Egypt
13.4. Finland
13.5. France
13.6. Germany
13.7. Israel
13.8. Italy
13.9. Netherlands
13.10. Nigeria
13.11. Norway
13.12. Poland
13.13. Qatar
13.14. Russia
13.15. Saudi Arabia
13.16. South Africa
13.17. Spain
13.18. Sweden
13.19. Switzerland
13.20. Turkey
13.21. United Arab Emirates
13.22. United Kingdom
14. Competitive Landscape
14.1. FPNV Positioning Matrix
14.2. Market Share Analysis, By Key Player
14.3. Competitive Scenario Analysis, By Key Player
14.3.1. Merger & Acquisition
14.3.1.1. Livekindly Collective Expands with Acquisition of Alpha Foods
14.3.1.2. DSM-Firmenich Completes Nutrition Mega-Merger: Innovation Prospects Uncovered Live at Vitafoods Europe
14.3.2. Agreement, Collaboration, & Partnership
14.3.2.1. Industry Consortium Aims to Improve Flavour and Texture of Plant-Based Foods
14.3.2.2. Partnership Between Upcycled Food Inc. and Kerry Creates Protein Crisp
14.3.3. New Product Launch & Enhancement
14.3.3.1. Ingredion Brings Clean Label Texturizers Made From Citrus Peels to the U.S.
14.3.3.2. Ashland Announces Benecel MX 100 Methylcellulose for Plant-Based Protein Food Applications, Broadening Award-winning Product Portfolio
14.3.3.3. IFF Launches CHOOZIT VINTAGE for Consistent Flavors and Textures
14.3.3.4. Fiberstar, Inc. Launches New Organic Citrus Fiber
14.3.4. Investment & Funding
14.3.4.1. Chunk Foods Gears Up for U.S. Launch of Plant-based Whole Cuts Following USD 15 Million Seed Round
14.3.4.2. New School Foods Raises USD 12 Million in Funding for Vegan Salmon NPD
15. Competitive Portfolio
15.1. Key Company Profiles
15.1.1. Agarmex, S.A. de C.V.
15.1.2. Ajinomoto Co., Inc.
15.1.3. Altrafine Gums
15.1.4. AngelYeast Co., Ltd.
15.1.5. Archer Daniels Midland Company
15.1.6. Arla Foods Ingredients Group P/S
15.1.7. Ashland Inc.
15.1.8. Axiom Foods, Inc.
15.1.9. B&V srl
15.1.10. BASF SE
15.1.11. Batory Foods
15.1.12. BENEO GmbH
15.1.13. Bhansali International
15.1.14. Bunge Limited
15.1.15. Cargill, Incorporated
15.1.16. Corbion NV
15.1.17. CP Kelco U.S., Inc. by J.M. Huber Corporation
15.1.18. Dairy Farmers of America, Inc.
15.1.19. Darling Ingredients Inc.
15.1.20. Deosen Biochemical (Ordos) Ltd.
15.1.21. DuPont de Nemours, Inc
15.1.22. EPI Ingredients
15.1.23. Estelle Chemicals Pvt. Ltd.
15.1.24. Fiberstar, Inc.
15.1.25. GELITA AG
15.1.26. Givaudan SA
15.1.27. Ingredion Incorporated
15.1.28. International Flavors & Fragrances Inc.
15.1.29. Jungbunzlauer Suisse AG
15.1.30. Kerry Group PLC
15.1.31. Mitsubishi Chemical Group Corporation
15.1.32. Motif FoodWorks, Inc.
15.1.33. Nexira
15.1.34. Novozymes A/S
15.1.35. Palsgaard A/S
15.1.36. Riken Vitamin Co., Ltd.
15.1.37. Roquette Frères S.A.
15.1.38. Royal DSM
15.1.39. Sensus B.V. by Coöperatie Koninklijke Cosun U.A.
15.1.40. Symrise AG
15.1.41. Tate & Lyle PLC
15.2. Key Product Portfolio
16. Appendix
16.1. Discussion Guide
16.2. License & Pricing