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市场调查报告书
商品编码
1335892
全球食品质地市场规模、份额、产业趋势分析报告:用途、产品类型(纤维素衍生物、口香糖、菊粉、明胶、淀粉、糊精、果胶)、区域展望、预测:2023-2030Global Food Texture Market Size, Share & Industry Trends Analysis Report By Application, By Product, By Type (Cellulose Derivatives, Gums, Inulin, Gelatins, Starch, Dextrins and Pectins), By Regional Outlook and Forecast, 2023 - 2030 |
到 2030 年,食品质地市场规模预计将达到 205 亿美元,预测期内年复合成长率年增长率为 5.5%。
根据 KBV Cardinal Matrix 发表的分析,杜邦和阿彻丹尼尔斯米德兰是该市场的领导厂商。 2022 年 8 月,Archer Daniels Midland 与 NuCulture 合作。透过此次合作,随着 New Culture 商业商业性力的扩大,ADM 的发酵和乳製品加工业务将支持该公司的乳酪生产。 Ingredion Incorporated、Kerry Group PLC 和 Koninklijke DSM NV 等公司是该市场的主要创新者。
市场成长要素
扩大方便食品消费
由于可支配收入的增加和消费者生活方式的改变,方便食品的消费量显着增长。除了方便之外,随着消费者健康意识的增强,他们对健康、安全食品的要求也越来越高。消费行为的新趋势和变化也会对食品乳化剂市场产生重大影响。市场正在显着扩大,部分原因是方便食品的普及。预计这一趋势将在未来几年逐渐增加市场。
质地的变化带来经济效益
世界各地的客户都希望产品更加天然,并希望减少砂糖的摄取。消费者对清晰标籤的偏好持续影响质地替代品的蛋白质和砂糖减少选择。为了降低价格并使每个人都更容易获得产品,公司可以使用纹理技术来增强感官体验。质地对于顾客如何看待食品和饮料极为重要。人们喜欢吃的冰淇淋有多种质地。这是透过在配方中加入更多空气来实现的。在整个预测期内,质地仍将是关键焦点,推动市场大幅扩张。
市场抑制因素
成本和供应链挑战
质构剂和食品添加剂可能很昂贵,原料价格的波动会影响製造成本。此外,供应链中断和复杂性也会影响这些物质的可用性和价格。人们在产品标籤上寻求「更天然」和对消费者友善的化合物,其中以组织化化合物为主导。由于先前的价格急剧上升,製造商试图用更便宜的成分来保留 LBG 的多种有益特性。市场将受到成本和供应链挑战的限制。
应用前景
依用途,市场分为乳製品/冰淇淋、糖果零食、果酱、夹层食品、馅料、烘焙食品、已调理食品、酱汁/其他、饮料和肉品。到 2022 年,烘焙业将在市场中占据重要的收入份额。这些产品的质地极大地影响了它们的整体口味和消费者吸引力。烘焙产品经常使用改善质地的成分,例如胶凝剂、乳化剂和增稠剂。
产品展望
按按产品划分,市场分为天然和合成。 2022 年,合成产品领域在市场中获得了可观的收入份额。合成食品质地是食品公司用来改善各种食品的口感和质地的食品添加物。儘管围绕其使用存在争议,但合成食品质地提供了一些潜在的好处,包括增加稳定性、增强质地和降低卡路里含量。
类型展望
按类型划分,市场分为口香糖、果胶、明胶、淀粉、菊粉、糊精和其他纤维素衍生物。 2022年,纤维素衍生物领域以最大的收入份额主导市场。客户对具有清晰标籤和纯天然成分的产品的需求不断增加,推动了对纤维素衍生物的需求。这种衍生物是植物或天然来源的,使其成为合成或化学改质物质的清洁标籤替代品。
区域展望
从区域来看,我们对北美、欧洲、亚太地区和拉丁美洲地区的市场进行了分析。 2022年,北美地区将占据市场最大的收入份额。区域市场强调天然成分和清晰的标籤。消费者越来越关注食品中使用的成分,并正在寻找具有更易于阅读的成分清单的产品。这推动了对天然增稠剂、稳定剂和有机、清洁标籤纹理解决方案的需求。
The Global Food Texture Market size is expected to reach $20.5 billion by 2030, rising at a market growth of 5.5% CAGR during the forecast period.
Texture-modifying compounds are now being used more frequently in food products because of consumers' increased desire for unique goods with improved nutritional value and texture. The Sauces & Others will capture 1/5th share in the market by 2030, as the texture of sauces and dressings has a significant impact on both the general mouthfeel and consumer satisfaction. The growth of the market in this segment has been driven by the use of thickeners, emulsifiers, and stabilizers to increase the consistency and stability of sauces and dressings. Also, growing use in other applications such as pet food, infant food, and nutritional supplements is anticipated to remain moderate over the forecast period.
The major strategies followed by the market participants are Partnerships as the key developmental strategy to keep pace with the changing demands of end users. For instance, In January, 2023, Cargill Ingredients came into an agreement with Blendtek Ingredients, Inc, to strengthen Cargill's distribution network in Canada with Blendtek's locally stocked distribution abilities. Additionally, In December, 2022, Kerry signed an agreement with Kameda Seika, to commercialize and supply Kerry's rice-derived postbiotic entirely in Europe and the Americas in a range of applications.
Based on the Analysis presented in the KBV Cardinal matrix; DuPont de Nemours, Inc. and Archer Daniels Midland Company are the forerunners in the Market. In August, 2022, Archer Daniels Midland partnered with New Culture. Following this partnership, ADM's fermentation and dairy processing operations would help produce New Culture's cheese as the company enhances its commercial presence. Companies such as Ingredion Incorporated, Kerry Group PLC and Koninklijke DSM N.V. are some of the key innovators in the Market.
Market Growth Factors
Rising consumption of convenience foods
Convenience food consumption has grown substantially due to rising disposable income and changing consumer lifestyles. Customers are looking for food products that are not only convenient but also healthy and safe as they become more health concerned. On the market for food emulsifiers, new trends and changes in consumer behaviour may also have a significant impact. The market has expanded significantly, partly due to the popularity of convenience foods. The market is anticipated to rise gradually because of this trend in the upcoming years.
Modified Food texture offers financial advantages
Customers throughout the world want products to be more natural and want to consume a lesser amount of sugar. Consumer preference for clear labeling continues influencing protein and sugar reduction options for texture replacement. To reduce prices and make their products more accessible to everyone, firms could utilize texture techniques to enhance the sensory experience. Food texture is crucial when it comes to how customers perceive food & beverages. The ice creams that people prefer mostly to eat have various textures. By including more air in a recipe, this is accomplished. Food texture will remain an important focus throughout the projected period and drive significant market expansion.
Market Restraining Factors
Challenges in the Cost and Supply Chain
Texturizers and food additives can be expensive and changes in the price of raw materials can impact the production cost. In addition, supply chain disruptions and complexity may impact these substances' availability and price. Compounds that are "closer to nature" and more familiar to consumers are being sought after on product labels, with texturizing compounds taking the lead. Due to previous price rises, manufacturers have been attempting to maintain the multiple beneficial characteristics of LBG using less expensive components. The cost and supply chain challenges will cause the market to be constrained.
Application Outlook
Based on application, the market is classified into dairy products & ice creams, confectionery, jams, layers, fillings, bakery, ready meals, sauces & others, beverage, and meat products. The bakery segment covered a considerable revenue share in the market in 2022. The texture of these products greatly impacts how they taste overall and how appealing they are to consumers. Bakery products often use texture-improving ingredients like gelling agents, emulsifiers, and thickeners.
Product Outlook
By product, the market is fragmented into natural, and synthetic. The synthetic segment garnered a significant revenue share in the market in 2022. Food additives used by food companies to improve the mouthfeel and texture of various food products are synthetic food textures. Despite the continuous controversy surrounding their use, synthetic food textures have several potential advantages, including increased stability, texture augmentation, reduced calorie content, etc.
Type Outlook
On the basis of type, the market is segmented into gums, pectins, gelatins, starch, inulin, dextrins, others, and cellulose derivatives. In 2022, the cellulose derivatives segment dominated the market with the maximum revenue share. Due to growing customer demand for products with clear labels & ingredients derived entirely from nature, the need for cellulose derivatives has expanded. This derivative is a clean-label option for synthetic or chemically altered substances because it is sourced from plant and natural sources.
Regional Outlook
Region wise, the market is analysed across North America, Europe, Asia Pacific, and LAMEA. In 2022, the North America region witnessed the largest revenue share in the market. Natural ingredients and clear labels are emphasized in the regional market. Consumers are becoming increasingly concerned about the ingredients used in food and they are still looking for goods with easier-to-read ingredient lists. This has increased demand for natural thickeners, stabilizers, and organic and clean-label texture solutions.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Koninklijke DSM N.V., Archer Daniels Midland Company, Desosen Biochemical (Ordos) Ltd., Ingredion Incorporated, Kerry Group PLC, Jungbunzlauer Suisse AG, CP Kelco, Cargill, Incorporated, DuPont de Nemours, Inc. and Euroduna Food Ingredients Gmbh
Recent Strategies Deployed in Food Texture Market
Partnerships, Collaborations and Agreements:
Jan-2023: Cargill Ingredients came into an agreement with Blendtek Ingredients, Inc., an ingredient and manufacturing company of functional food blends. Under this agreement, both companies would strengthen Cargill's distribution network in Canada with Blendtek's locally stocked distribution abilities.
Dec-2022: Kerry signed an agreement with Kameda Seika, a rice cracker production company. This agreement aims to commercialize and supply Kerry's rice-derived postbiotic entirely in Europe and the Americas in a range of applications.
Aug-2022: Archer Daniels Midland partnered with New Culture, an animal-free cheese company. Following this partnership, ADM's fermentation and dairy processing operations would help produce New Culture's cheese as the company enhances its commercial presence.
Jul-2022: Kerry came into partnership with Upcycled Food Inc., doing business as ReGrained, a B2B upcycled food company that leads in product development. This partnership aims to design an upcycled protein crisp developed to add nutrition and texture to food products.
May-2022: Archer Daniels Midland came into an agreement with Eat Just, a company engaged in the development and commercialization of plant-based alternatives. Under this agreement, Archer Daniels Medland would help the Eat Just's Good Meat cultivated meat segment create optimized cell growth media and enhance the taste and texture of cultivated meat products.
Mar-2022: CP Kelco announced a partnership with Shiru, Inc., a food ingredient startup. This alliance aims to boost the change to a sustainable food system from the finding and development of next-generation, plant-based proteins utilizing precision fermentation technology.
Product Launches and Product Expansions:
Jul-2023: DuPont Nutrition & Biosciences introduced DuPont™ Danisco POWERPasta's range of enzymes, the solution for customers in the quickly broadening global pasta sector. Additionally, the advanced enzyme technology is broadly known for bringing value and new functionality to the food and v=beverage industries, at the time of decreasing food waste and enhancing nutritional food waste globally.
Mar-2023: Ingredion Incorporated introduced FIBERTEX CF 502 and FIBERTEX CF 102 citrus fibers, a new addition companies suite of functional, clean-label ingredient solutions. This launch aims to include texturizers created from the peels of citrus fruits.
Sep-2022: Kerry announced the launch of Puremul, a texture system that allows manufacturers to reformulate by utilizing a label-friendly non-GMO alternative that overcomes the existing sunflower supply issues. The launch is an ingredient innovation developed out of its long-term research experience with sustainable, acacia, plant-based ingredients source for food and beverage use.
Jul-2022: Ingredion announced the launch of its first waxy rice-based texturizing solutions which utilize environmentally sustainably farmed rice ingredients. The launch propels an increased focus on formulating products for sustainability.
Nov-2021: CP Kelco rolled out KELCOGEL® DFA Gellan Gum, a dual-function, single-ingredient solution for formulating plant-based, dairy alternative beverages. The new addition to the gellan gum line would help provide both the desired suspension and mouthfeel, allowing product developers to simplify their list of ingredients.
Acquisitions and Mergers:
May-2023: DSM announced a merger with Firmenich, a Swiss chemicals company. The new company, DSM-Firmenich, would be organized into four different segments and would be used for manufacturing flavors, nutrients, and fragrances.
May-2021: Ingredion Incorporated completed the acquisition of KaTech, a company engaged in offering developed texture and stabilization solutions to the food and beverage industry. Following this acquisition, the addition of KaTech increases its ability to formulate tailored, complete food solutions leveraging Ingredion's broadened ingredient suite. Furthermore, this also broadens the geographic footprint of its Food Systems growth platform strengthening its positions across Asia and the U.S.
Geographical Expansions:
Sep-2022: Archer Daniels Midland Co. expanded its geographical presence by opening a new facility in Serbia. The facility would broaden ADM's presence in Europe and broaden its production of non-GMO textured soy to include extrusion and origination capabilities.
Nov-2021: Cargill announced the expansion of its production facility in Port Klang, Malaysia. This expansion would be to broaden the company's worldwide suite of specialty fats.
Market Segments covered in the Report:
By Application
By Product
By Type
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures