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1304507

全球食品质构市场 - 2023-2030

Global Food Texture Market - 2023-2030

出版日期: 2023年07月07日 | 出版商:

DataM Intelligence | 英文 190 Pages | 商品交期: 最快1-2个工作天内

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简介目录

市场概述

全球食品质构市场规模在2022年达到128亿美元，预计到2030年将达到181亿美元，预计在2023-2030年期间将以4.5%的复合年增长率增长。由于消费者对独特感官体验的需求日益增长，食品质构市场正经历着强劲的增长。

质构分析和流变学在开发具有理想特性的食品方面发挥着至关重要的作用。利用这些技术对口感、粘度和凝胶化的控制使制造商能够创造出迎合消费者偏好的产品。此外，食品科学与技术的进步促使人们使用乳剂、悬浮剂、增稠剂和稳定剂来增强质构和稠度，从而推动了预测期内全球食品质构市场规模的增长。

这些成分为配方设计师提供了创造视觉吸引力和稳定食品体系的能力，同时延长了保质期。总之，人们对质构相关领域的兴趣日益浓厚，推动了创新，并在预测期内推动了食品质构市场的发展。

市场动态

城市人口的增长和对质构食品需求的上升。

城市人口的不断增长和对膨化食品需求的不断上升正在重塑食品行业。随着城市化进程的加快，需要满足消费者的不同偏好。人们希望获得更好的感官体验，这推动了对在美味的同时提供有趣口感的食品的需求。城市生活方式的特点是日程安排繁忙，这助长了对方便即食的质地食品的需求。

此外，对国际美食和烹饪趋势的接触激发了人们对多样化质地食品的好奇和渴望。社交媒体和食品趋势进一步扩大了食品美学（包括质地）的重要性，因为视觉上吸引人和质地上引人入胜的菜肴会赢得关注。为顺应这些趋势，食品生产商正在投资研发创新质地食品，以满足城市消费者的需求。

食品质地创新推动市场扩张。

在食品中引入新的和增强的质地正在创造增长机会并吸引消费者的兴趣。食品质地的创新提供了独特的感官体验，提升了食品和饮料消费的整体乐趣和满意度。生产商正致力于开发能够带来愉悦口感、改善稠度和增强风味释放的质地。

不断变化的消费者偏好以及他们对令人兴奋的烹饪体验的渴望推动了对新颖食品质地的需求。消费者正在积极寻找具有迷人质地的产品，为他们的膳食增添更多趣味。此外，创新的食品质地解决方案使生产商能够在激烈的市场竞争中实现产品差异化。通过融入创新口感，食品公司可以建立独特的品牌形象，吸引消费者的注意。例如，2022年9月22日，创新烘焙和饮料预拌粉设计商Texture Maker推出了创新摩奇烘焙预拌粉品牌chewco。

食品质地的负面影响。

对食品质地的处理有可能造成甜度或咸度增加或减少的视觉错觉，而与实际的糖或盐含量无关。这种效果会直接影响人们对食物质地的感知。尽管如此，必须认识到某些食品质地也有缺点，包括高热量、能量损失和过敏性增加。这些缺点可能会在预计的时间范围内对市场增长构成挑战。

COVID-19影响分析

COVID-19分析包括COVID前情景、COVID情景和COVID后情景，以及价格动态（包括大流行期间和之后的价格变化，并与COVID前情景进行比较）、供求光谱（由于贸易限制、封锁和后续问题导致的供求变化）、政府倡议（政府机构为振兴市场、部门或行业而采取的倡议）和制造商战略倡议（此处将涵盖制造商为缓解COVID问题而采取的措施）。

人工智能分析

人工智能（AI）分析正在彻底改变食品质地研究，提供有价值的见解和进步。通过机器学习算法，人工智能能够识别配料、加工参数和最终质地之间的模式和相关性，从而进行质地预测。它还可以通过分析消费者偏好和仪器测量数据促进质构优化。基于人工智能的图像分析可通过量化粒度和表面粗糙度等属性进行精确和非破坏性的质构评估。通过集成传感器和人工智能算法，可在食品加工过程中实时监测质构相关参数。

此外，人工智能驱动的感官分析有助于了解消费者对质地的感知，从而帮助开发符合期望的产品。总之，食品质地的人工智能分析为预测、优化、评估、监测和感官分析方面的进步提供了巨大的潜力，从而提高食品行业的产品开发水平和消费者满意度。

Market Overview

The Global Food Texture Market reached US$ 12.8 billion in 2022 and is expected to reach US$ 18.1 billion by 2030 and is expected to grow with a CAGR of 4.5% during the forecast period 2023-2030. The food texture market is experiencing robust growth due to increasing consumer demand for unique sensory experiences.

Texture analysis and rheology play a vital role in developing food products with desirable characteristics. The manipulation of mouthfeel, viscosity, and gelation using these techniques allows manufacturers to create products that cater to consumer preferences. Additionally, advancements in food science and technology have led to the use of emulsions, suspensions, thickening agents, and stabilizers to enhance texture and consistency which driving the global food texture market size in the forecast period.

These ingredients offer formulators the ability to create visually appealing and stable food systems while extending shelf life. Overall, the growing interest in texture-related fields is driving innovation and propelling the food texture market in the forecast period.

Market Dynamics

The Growing Population and Rising Demand for Textured Food in Urban Areas.

The growing population in urban areas and the rising demand for textured food are reshaping the food industry. With urbanization on the rise, there is a need to cater to the diverse preferences of consumers. The desire for enhanced sensory experiences is driving the demand for food products that offer interesting textures alongside great taste. Urban lifestyles, characterized by busy schedules, have fueled the demand for convenient and ready-to-eat textured food options.

Moreover, exposure to international cuisines and culinary trends has sparked curiosity and a craving for diverse and textured foods. Social media and food trends have further amplified the importance of food aesthetics, including textures, as visually appealing and texturally intriguing dishes garner attention. In response to these trends, food manufacturers are investing in research and development to create innovative textured food options that meet urban consumers' demands.

The Innovation in Food Texture Drives the Market Expansion.

The introduction of new and enhanced textures in food products is creating growth opportunities and captivating consumer interest. Innovations in food texture provide unique sensory experiences that elevate the overall enjoyment and satisfaction of consuming food and beverages. Manufacturers are focusing on developing textures that deliver a pleasing mouthfeel, improved consistency, and enhanced flavor release.

The demand for novel food textures is driven by evolving consumer preferences and their desire for exciting culinary experiences. Consumers are actively seeking products that offer intriguing textures, adding an extra layer of interest to their meals. Moreover, innovative food texture solutions enable manufacturers to differentiate their products in the competitive market. By incorporating innovative textures, food companies can establish a distinct brand identity and attract consumer attention. For instance, on September 22, 2022, Texture Maker, a designer of innovative baking and beverage mixes, launched the innovative mochi baking mix brand chewco.

The Negative Effects of Food Texture.

The manipulation of food textures has the potential to create an optical illusion of heightened or reduced sweetness or saltiness, independent of the actual sugar or salt levels present. This effect directly impacts the perception of food texture. Nevertheless, it is essential to recognize that certain food textures come with drawbacks, including high-calorie content, energy loss, and heightened allergenicity. These disadvantages may pose challenges to market growth in the projected timeframe.

COVID-19 Impact Analysis

The COVID-19 Analysis includes Pre-COVID Scenario, COVID Scenario and Post-COVID Scenario along with Pricing Dynamics (Including pricing change during and post-pandemic comparing it with pre-COVID scenarios), Demand-Supply Spectrum (Shift in demand and supply owing to trading restrictions, lockdown, and subsequent issues), Government Initiatives (Initiatives to revive market, sector or Industry by Government Bodies) and Manufacturers Strategic Initiatives (What manufacturers did to mitigate the COVID issues will be covered here).

Artificial Intelligence Analysis

Artificial intelligence (AI) analysis is revolutionizing the study of food texture, providing valuable insights and advancements. Through machine learning algorithms, AI enables texture prediction by identifying patterns and correlations between ingredients, processing parameters, and resulting textures. It also facilitates texture optimization by analyzing data on consumer preferences and instrumental measurements. AI-based image analysis allows for precise and non-destructive texture evaluation by quantifying attributes like particle size and surface roughness. Real-time monitoring of texture-related parameters during food processing is made possible by integrating sensors and AI algorithms.

Additionally, AI-powered sensory analysis helps understand consumer perception of texture, aiding in the development of products that meet expectations. Overall, AI analysis in food texture offers tremendous potential for advancements in prediction, optimization, evaluation, monitoring, and sensory analysis, leading to improved product development and consumer satisfaction in the food industry.

Segment Analysis

The global food texture market is segmented based on functionalities, application, and region.

In the Global Market of Food Texture, the Gelling Agents Segment is the Fastest Growing Segment.

The gelling agents segment is experiencing rapid growth and emerging as the fastest-growing segment in the food texture market. Gelling agents play a crucial role in achieving desired textures in various food products, including desserts, confectioneries, and processed meats. These agents facilitate the formation of stable and structured gels, enhancing the consistency, mouthfeel, and overall quality of the final product.

The increasing consumer demand for foods with appealing textures, such as creamy, smooth, or firm, is driving the growth of the gelling agents segment. These agents enable manufacturers to create innovative and indulgent food products that cater to evolving consumer preferences.

Geographical Analysis

North America is the Fastest Growing Market in the Food Texture Market

The food texture market in North America is experiencing robust growth as the demand for unique and appealing textures in food products continues to rise. The region's growing population, evolving consumer preferences, and increasing focus on sensory experiences are key factors driving this growth.

In North America, consumers are increasingly seeking food products that offer interesting and enjoyable textures. The desire for diverse textures, such as crispy, creamy, or chewy, has led to a surge in demand for innovative food texture solutions. This trend is fueled by changing lifestyles, busy schedules, and the need for convenient and pleasurable eating experiences.

Furthermore, advancements in technology and research and development activities are driving the growth of the food texture market in North America. Manufacturers are investing in innovative techniques and ingredients to create textures that enhance the overall sensory experience and differentiate their products in the competitive market. For instance, on September 22, 2021, Ingredion launched a brand-new range of plant-based protein isolates known as VITESSENCE Pulse 1853 in Canada. These isolates are derived from yellow peas and offer a neutral flavor profile and a smooth texture, which makes them exceptionally well-suited for application in plant-based meat substitutes.

Competitive Landscape

The major global players in the market include: Ajinomoto, Archer Daniel Midland Company, Ashland Inc, Avebe, Cargill Incorporated, Fibrestar Inc, FMC Corporation, Estelle Chemicals, Ingredion Inc and Kerry Group.

Why Purchase the Report?

To visualize the global food texture market segmentation based on functionalities, applications, and region as well as understand key commercial assets and players.
Identify commercial opportunities in the market by analyzing trends and co-development.
Excel data sheet with numerous data points of food texture market-level with all segments.
The PDF report consists of cogently put-together market analysis after exhaustive qualitative interviews and an in-depth market study.
Product mapping is available as Excel consists of key products of all the major market players.

The global Food Texture market report would provide approximately 61 tables, 58 figures and 190 Pages.

Target Audience 2023

Manufacturers/ Buyers
Industry Investors/Investment Bankers
Research Professionals
Emerging Companies

1. Methodology and Scope

1.1. Research Methodology
1.2. Research Objective and Scope of the Report

2. Market Definition and Overview

3. Executive Summary

3.1. Market Snippet, By Functionalities
3.2. Market Snippet, By Application
3.3. Market Snippet, by Region

4. Market Dynamics

4.1. Market Impacting Factors
- 4.1.1. Drivers
  - 4.1.1.1. The innovation in food texture drives the market expansion
- 4.1.2. Restraints
  - 4.1.2.1. The negative effects of food texture
- 4.1.3. Opportunity
- 4.1.4. Impact Analysis

5. Industry Analysis

5.1. Porter's Five Force Analysis
5.2. Supply Chain Analysis
5.3. Pricing Analysis
5.4. Regulatory Analysis

6. COVID-19 Analysis

6.1. Analysis of COVID-19 on the Market
- 6.1.1. Scenario Before COVID-19
- 6.1.2. Scenario During COVID-19
- 6.1.3. Scenario Post COVID-19
6.2. Pricing Dynamics Amid COVID-19
6.3. Demand-Supply Spectrum
6.4. Government Initiatives Related to the Market During Pandemic
6.5. Manufacturers Strategic Initiatives
6.6. Conclusion

7. By Functionalities

7.1. Introduction
- 7.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 7.1.2. Market Attractiveness Index, By Functionalities
7.2. Thickening Agents *
- 7.2.1. Introduction
- 7.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
7.3. Gelling Agents
7.4. Emulsifying Agents
7.5. Stabilizing Agents
7.6. Others

8. By Application

8.1. Introduction
- 8.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 8.1.2. Market Attractiveness Index, By Application
8.2. Dairy *
- 8.2.1. Introduction
- 8.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
8.3. Bakery
8.4. Confectionery
8.5. Others

9. By Region

9.1. Introduction
- 9.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Region
- 9.1.2. Market Attractiveness Index, By Region
9.2. North America*
- 9.2.1. Introduction
- 9.2.2. Key Region-Specific Dynamics
- 9.2.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.2.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.2.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.2.5.1. The U.S.
  - 9.2.5.2. Canada
  - 9.2.5.3. Mexico
9.3. Europe
- 9.3.1. Introduction
- 9.3.2. Key Region-Specific Dynamics
- 9.3.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.3.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.3.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.3.5.1. Germany
  - 9.3.5.2. The U.K.
  - 9.3.5.3. France
  - 9.3.5.4. Italy
  - 9.3.5.5. Spain
  - 9.3.5.6. Rest of Europe
9.4. South America
- 9.4.1. Introduction
- 9.4.2. Key Region-Specific Dynamics
- 9.4.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.4.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.4.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.4.5.1. Brazil
  - 9.4.5.2. Argentina
  - 9.4.5.3. Rest of South America
9.5. Asia-Pacific
- 9.5.1. Introduction
- 9.5.2. Key Region-Specific Dynamics
- 9.5.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.5.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
- 9.5.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
  - 9.5.5.1. China
  - 9.5.5.2. India
  - 9.5.5.3. Japan
  - 9.5.5.4. Australia
  - 9.5.5.5. Rest of Asia-Pacific
9.6. Middle East and Africa
- 9.6.1. Introduction
- 9.6.2. Key Region-Specific Dynamics
- 9.6.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
- 9.6.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application

10. Competitive Landscape

10.1. Competitive Scenario
10.2. Market Positioning/Share Analysis
10.3. Mergers and Acquisitions Analysis

11. Company Profiles

11.1. Ajinomoto
- 11.1.1. Company Overview
- 11.1.2. Product Portfolio and Description
- 11.1.3. Financial Overview
- 11.1.4. Key Developments
11.2. Archer Daniel Midland Company
11.3. Ashland Inc
11.4. Avebe
11.5. Cargill Incorporated
11.6. Fibrestar Inc
11.7. FMC Corporation
11.8. Estelle Chemicals
11.9. Ingredion Inc
11.10. Kerry Group

LIST NOT EXHAUSTIVE

12. Appendix

12.1. About Us and Services
12.2. Contact Us

02-2729-4219

+886-2-2729-4219

License/价格

全球食品质构市场 - 2023-2030

Global Food Texture Market - 2023-2030

市场概述

市场动态

城市人口的增长和对质构食品需求的上升。

食品质地创新推动市场扩张。

食品质地的负面影响。

COVID-19影响分析

人工智能分析

目录

第一章 研究方法和范围

第二章：市场定义和概述

第三章：执行摘要

第四章：市场动态

第五章：行业分析

第六章：COVID-19分析

第七章：按功能分类

第八章：按应用分类

第九章：按地区

第十章：竞争格局

第十一章 ：公司简介

第十二章 ：附录