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市场调查报告书
商品编码
1489353

至 2030 年食品质地市场预测：按类型、功能、应用和地区分類的全球分析

Food Texture Market Forecasts to 2030 - Global Analysis By Type, Functionalities, Application and By Geography
出版日期: | 出版商: Stratistics Market Research Consulting | 英文 200+ Pages | 商品交期: 2-3个工作天内

价格

根据 Stratistics MRC 的数据，2023 年全球食品质地市场规模为 147 亿美元，预计到 2030 年将达到 248 亿美元，预测期内复合年增长率为 7.8%。

食品质地市场主要关注质地，涵盖各种旨在增强或改变食品感官体验的产品和成分。食品质地包括脆性、咀嚼性、奶油味、黏性、咀嚼性等多种感官属性，大大影响整体的饮食体验。製造商利用质地改良剂、稳定剂、增稠剂和乳化剂来改善其产品的质地、浓稠度和口感。此外，也采用质构改良技术来改善加工食品的感官吸引力，创造独特的产品配方，并延长保存期限。

根据2021年世界健康监测调查，墨西哥的肥胖人口占全球的52%，糖尿病人口占全球的13%。根据 2021 年英格兰健康调查报告，英格兰 25% 的男性和 26% 的女性肥胖。

人们对健康和保健的认识不断增强

对健康和保健的日益重视导致消费者的偏好明显转向更健康的食品。随着我们对饮食选择的意识越来越强，我们越来越多地寻找不仅能提供营养益处，还能提供令人满意的感官体验的食品。这种日益增长的意识正在推动食品质地市场的创新和产品多样化。製造商现在专注于开发能够增强其产品营养成分和整体饮食体验的质地。

成本考虑

成本考量在多方面对食品质地市场起到重要的限制。创新质地改善成分和技术的开发和采用通常涉及高昂的研发成本，而这些成本最终会转嫁给消费者。这可能会限制市场渗透率，尤其是在价格敏感的细分市场。对于製造商来说，在满足成本限制的同时保持批次间质地的一致性是一个挑战。替代更便宜的原材料或改变加工方法以降低成本可能会损害最终产品的品质和感官体验，从而使消费者望而却步。

食品科学技术的进展

食品科学和技术的进步透过提供创新的解决方案来改善食品的质地，正在彻底改变食品质地市场。微胶囊、奈米技术和 3D 列印等技术使製造商能够控制食品的质地，以满足消费者的偏好并创造独特的感官体验。微胶囊控製成分的释放并改善口感和质地。奈米技术可以控制颗粒大小，从而产生更光滑的质地和所需的成分。

竞争格局

激烈的竞争往往会导致公司之间的价格战，这会降低利润率并阻碍对创新纹理解决方案的研发投资。拥有强大品牌认知度和分销网络的现有企业可能会使新参与企业难以获得市场占有率并限制竞争和创新。严格的监管要求和品质标准为小公司设定了进入壁垒，并可以进一步巩固少数主导企业的市场。然而，这些竞争压力可能会阻止市场参与者引入新颖的质地和投资先进的製造技术，最终限制食品质地市场的整体成长潜力。

COVID-19 的影响：

COVID-19 大流行对食品质地市场产生了重大影响，导致消费者偏好变化和供应链中断。随着关门和社交距离措施的到位，对不易腐烂的方便食品的需求激增，推动了加工食品和包装产品的销售。在生产方面，供应链中断、劳动力短缺和严格的安全通讯协定给製造商带来了挑战，影响了食品质地的可用性和品种。总体而言，COVID-19 重塑了食品质地市场动态，并凸显了适应性和创新对于满足前所未有的时代不断变化的消费者需求的重要性。

纤维素衍生物领域预计将在预测期内成为最大的领域

纤维素衍生物部门透过提供各种由纤维素（植物中发现的天然聚合物）製成的添加剂，显着增强了食品质地市场。这些衍生物，包括甲基纤维素、羧甲基纤维素和羟丙基甲基纤维素，已对其改变和改善食品质地特性（例如黏度、稳定性和口感）的能力进行了评估。在各种食品中，纤维素衍生物可作为增稠剂、稳定剂、乳化剂和填充剂，使製造商能够实现所需的质地，同时保持产品品质和货架稳定性。

预计乳化剂领域在预测期内复合年增长率最高

预计乳化剂领域在预测期内复合年增长率最高。这些试剂可促进乳化的形成和稳定，对于在各种食品（包括酱汁、调味料、涂抹酱和烘焙点心）中形成光滑、奶油状的质地至关重要。透过提高这些乳化的稳定性和均匀性，乳化剂可以防止成分分离，并有助于为消费者保持理想的风味、外观和整体感官体验。此外，乳化剂能够掺入原本可能不相容的成分，从而扩大了食品中可实现的配方和质地的范围。因此，这些因素正在推动该细分市场的成长。

占比最大的地区：

预计亚太地区将在整个预测期内占据最大的市场份额。消费者越来越意识到饮食与健康之间的关係，对既提供营养价值又提供感官满足的食品的需求不断增加。在该地区，人们对符合健康目标、同时改善整体饮食体验的质地越来越感兴趣。这一趋势促使食品製造商创新并开发质地改良的产品，以满足注重健康的消费者的偏好。因此，这些因素正在推动该地区的成长。

复合年增长率最高的地区：

亚太地区在预测期内可能会出现盈利成长。亚太地区的政府法规透过确保产品安全、品质和标籤标准，在加强食品质地市场方面发挥着至关重要的作用。治理机构实施的严格法规要求製造商遵守特定的质地标准，以确保一致性和消费者满意度。该地区的这些法规通常涉及质地改善技术、允许的添加剂和标籤要求等方面，从而提高透明度和消费者信任。此外，旨在促进健康饮食习惯和解决饮食问题的法规正在推动全部区域对模仿传统食品口感、同时改善营养状况的纹理食品的需求不断增加。

提供免费客製化：

订阅此报告的客户可以存取以下免费自订选项之一：

  • 公司简介
    • 其他市场参与者的综合分析（最多 3 家公司）
    • 主要企业SWOT分析（最多3家企业）
  • 区域分割
    • 根据客户兴趣对主要国家的市场估计、预测和复合年增长率（註：基于可行性检查）
  • 竞争基准化分析
    • 根据产品系列、地理分布和策略联盟对主要企业基准化分析

目录

第一章执行摘要

第二章 前言

  • 概述
  • 相关利益者
  • 调查范围
  • 调查方法
    • 资料探勘
    • 资料分析
    • 资料检验
    • 研究途径
  • 研究资讯来源
    • 主要研究资讯来源
    • 二次研究资讯来源
    • 先决条件

第三章市场趋势分析

  • 促进因素
  • 抑制因素
  • 机会
  • 威胁
  • 应用分析
  • 新兴市场
  • COVID-19 的影响

第4章波特五力分析

  • 供应商的议价能力
  • 买方议价能力
  • 替代品的威胁
  • 新进入者的威胁
  • 竞争公司之间的敌对关係

第五章全球食品质地市场：依类型

  • 纤维素衍生物
  • 糊精
  • 明胶
  • 胶
  • 菊糖
  • 果胶
  • 淀粉
  • 其他类型

第六章全球食品质地市场：按功能

  • 乳化剂
  • 胶凝剂
  • 稳定剂
  • 增稠剂
  • 其他特性

第七章全球食品质地市场：按应用

  • 饮料
  • 乳製品
  • 填充
  • 肉品
  • 已调理食品
  • 酱
  • 其他应用

第八章全球食品质地市场：按地区

  • 北美洲
    • 美国
    • 加拿大
    • 墨西哥
  • 欧洲
    • 德国
    • 英国
    • 义大利
    • 法国
    • 西班牙
    • 其他欧洲国家
  • 亚太地区
    • 日本
    • 中国
    • 印度
    • 澳洲
    • 纽西兰
    • 韩国
    • 其他亚太地区
  • 南美洲
    • 阿根廷
    • 巴西
    • 智利
    • 南美洲其他地区
  • 中东/非洲
    • 沙乌地阿拉伯
    • 阿拉伯聯合大公国
    • 卡达
    • 南非
    • 其他中东和非洲

第九章 主要进展

  • 合约、伙伴关係、协作和合资企业
  • 收购和合併
  • 新产品发布
  • 业务扩展
  • 其他关键策略

第 10 章 公司概况

  • Archer Daniels Midland Company
  • Ashland Global Holdings Inc
  • BASF SE
  • Cargill, Incorporated
  • DowDuPont Inc
  • FMC Corporation
  • GEA Group AG
  • Ingredion Incorporated
  • International Flavors & Fragrances Inc
  • Kerry Group plc
  • Lonza Group Ltd
  • PPG Industries, Inc
  • Sensient Technologies Corporation
  • Symrise AG
  • Tate & Lyle plc
Product Code: SMRC26139

According to Stratistics MRC, the Global Food Texture Market is accounted for $14.7 billion in 2023 and is expected to reach $24.8 billion by 2030 growing at a CAGR of 7.8% during the forecast period. The food texture market encompasses a diverse range of products and ingredients aimed at enhancing or modifying the sensory experience of food, primarily focusing on its texture. Food texture encompasses various sensory attributes such as crispiness, crunchiness, creaminess, viscosity, and chewiness, which significantly influence the overall eating experience. Manufacturers utilize food texture modifiers, stabilizers, thickeners, and emulsifiers to enhance product texture, consistency, and mouthfeel. Additionally, texture modification techniques are employed to improve the sensory appeal of processed foods, create unique product formulations, and extend shelf life.

According to the 2021 Global Health Monitor study, Mexico had 52% of obese people, while 13% of the population in the world was diabetic. According to the Health Survey for England report from 2021.25% of men and 26% of women in England were obese.

Market Dynamics:

Driver:

Increasing awareness about health and wellness

The growing emphasis on health and wellness has sparked a notable shift in consumer preferences towards healthier food options. As individuals become more conscious of their dietary choices, they are increasingly seeking foods that not only offer nutritional benefits but also provide a satisfying sensory experience. This heightened awareness has propelled the food texture market to innovate and diversify its offerings. Manufacturers are now focusing on developing textures that enhance both the nutritional profile and the overall eating experience of their products.

Restraint:

Cost considerations

Cost considerations play a significant role in restraining the food texture market on various fronts. The development and incorporation of innovative texture-modifying ingredients and technologies often incur high research and development costs, which are eventually passed on to consumers. This can limit market penetration, especially in price-sensitive segments. Maintaining consistency in texture across batches while adhering to cost constraints can be challenging for manufacturers. Substituting cheaper ingredients or altering processing methods to reduce costs may compromise the quality and sensory experience of the final product, deterring consumers.

Opportunity:

Advances in food science and technology

Advancements in food science and technology are revolutionizing the food texture market by offering innovative solutions to enhance texture profiles in food products. Through techniques like microencapsulation, nanotechnology, and 3D printing, manufacturers can manipulate the texture of foods to meet consumer preferences and create unique sensory experiences. Microencapsulation allows for the controlled release of ingredients, enhancing mouthfeel and texture. Nanotechnology enables the manipulation of particle sizes, resulting in smoother textures or desired consistencies.

Threat:

Competitive landscape

Intense competition often leads to price wars among companies, which can lower profit margins and hinder investment in research and development for innovative texture solutions. Established players with strong brand recognition and distribution networks may make it challenging for new entrants to gain market share, limiting competition and innovation. Stringent regulatory requirements and quality standards can act as barriers to entry for smaller players, further consolidating the market among a few dominant companies. However, this competitive pressure may discourage market players from introducing novel textures or investing in advanced manufacturing technologies, ultimately constraining the overall growth potential of the food texture market.

Covid-19 Impact:

The COVID-19 pandemic significantly impacted the food texture market, leading to shifts in consumer preferences and supply chain disruptions. With lockdowns and social distancing measures in place, there was a surge in demand for shelf-stable and convenient foods, driving up sales of processed and packaged products. On the production side, disruptions in the supply chain, labor shortages, and stringent safety protocols posed challenges for manufacturers, affecting the availability and diversity of food textures. Overall, COVID-19 reshaped the food texture market dynamics, emphasizing the importance of adaptability and innovation to meet evolving consumer needs in unprecedented times.

The Cellulose Derivatives segment is expected to be the largest during the forecast period

The Cellulose Derivatives segment is substantially enhancing the Food Texture Market by offering a versatile range of additives derived from cellulose, a natural polymer found in plants. These derivatives, including methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose, are valued for their ability to modify and improve food texture properties such as viscosity, stability, and mouthfeel. In various food products, cellulose derivatives act as thickeners, stabilizers, emulsifiers, and bulking agents, allowing manufacturers to achieve desired textures while maintaining product quality and shelf stability.

The Emulsifying Agents segment is expected to have the highest CAGR during the forecast period

Emulsifying Agents segment is expected to have the highest CAGR during the forecast period. These agents facilitate the formation and stabilization of emulsions, which are essential for creating smooth, creamy textures in various food items such as sauces, dressings, spreads, and baked goods. By improving the stability and uniformity of these emulsions, emulsifying agents help prevent ingredient separation and maintain desirable mouthfeel, appearance, and overall sensory experience for consumers. Additionally, they enable the incorporation of ingredients that might otherwise be incompatible, broadening the range of formulations and textures achievable in food products. Therefore, these elements are boosting the segmental growth.

Region with largest share:

Asia Pacific region is projected to hold the largest share of the market over the extrapolated period. Consumers are becoming increasingly aware of the relationship between diet and health, leading to a growing demand for food products that offer both nutritional value and sensory satisfaction. There's a heightened interest in textures that enhance the overall eating experience while still aligning with health goals in the region. This trend has prompted food manufacturers to innovate and develop products with improved textures that cater to the preferences of health-conscious consumers. As a result, these factors are enhancing the regional growth.

Region with highest CAGR:

Asia Pacific region is poised to witness profitable growth during the estimation period. Government regulations in the Asia Pacific region are playing a pivotal role in enhancing the Food Texture Market by ensuring product safety, quality, and labeling standards. Stringent regulations imposed by governing bodies mandate manufacturers to adhere to specific texture standards, ensuring consistency and consumer satisfaction. These regulations in the region often address aspects such as texture modification techniques, permissible additives, and labeling requirements, thereby fostering transparency and consumer trust. Moreover, regulations aimed at promoting healthy eating habits and addressing dietary concerns have led to an increased demand for textured foods that mimic the mouthfeel of traditional options while offering improved nutritional profiles across the region.

Key players in the market

Some of the key players in Food Texture market include Archer Daniels Midland Company, Ashland Global Holdings Inc, BASF SE, Cargill, Incorporated, DowDuPont Inc, FMC Corporation, GEA Group AG, Ingredion Incorporated, International Flavors & Fragrances Inc, Kerry Group plc, Lonza Group Ltd, PPG Industries, Inc, Sensient Technologies Corporation, Symrise AG and Tate & Lyle plc.

Key Developments:

In September 2023, Tate & Lyle partnered with IMCD in Finland and the Baltic region, expanding their ingredient distribution. This collaboration will help Tate & Lyle expand the geographical reach of its food textures to Finland and the Baltic region thereby expanding its market share.

In May 2023, Ajinomoto Co., Inc. entered a strategic alliance with Solar Foods to utilize Solein, a CO2-fed microbial protein, and conduct market feasibility studies in Singapore from fiscal 2024.

In January 2023, ADM's acquisition of Kansas Protein Foods strengthened its position in the food texture market. This strategic move brings flexibility and capacity to unflavored textured soy protein, flavored alternatives, and non-GMO proteins.

In April 2022, Cargill Salt announced it will invest USD 68 billion in expanding ST. Clair Plant. Investments being made by Cargill will enhance the plant's production capacity through increased automation, new technology, and efficiency improvements.

Types Covered:

  • Cellulose Derivatives
  • Dextrins
  • Gelatins
  • Gums
  • Inulin
  • Pectins
  • Starch
  • Other Types

Functionalities Covered:

  • Emulsifying Agents
  • Gelling Agents
  • Stabilizing Agents
  • Thickening Agents
  • Other Functionalities

Applications Covered:

  • Beverage
  • Dairy Products
  • Fillings
  • Meat Products
  • Ready Meals
  • Sauces
  • Other Applications

Regions Covered:

  • North America
    • US
    • Canada
    • Mexico
  • Europe
    • Germany
    • UK
    • Italy
    • France
    • Spain
    • Rest of Europe
  • Asia Pacific
    • Japan
    • China
    • India
    • Australia
    • New Zealand
    • South Korea
    • Rest of Asia Pacific
  • South America
    • Argentina
    • Brazil
    • Chile
    • Rest of South America
  • Middle East & Africa
    • Saudi Arabia
    • UAE
    • Qatar
    • South Africa
    • Rest of Middle East & Africa

What our report offers:

  • Market share assessments for the regional and country-level segments
  • Strategic recommendations for the new entrants
  • Covers Market data for the years 2021, 2022, 2023, 2026, and 2030
  • Market Trends (Drivers, Constraints, Opportunities, Threats, Challenges, Investment Opportunities, and recommendations)
  • Strategic recommendations in key business segments based on the market estimations
  • Competitive landscaping mapping the key common trends
  • Company profiling with detailed strategies, financials, and recent developments
  • Supply chain trends mapping the latest technological advancements

Free Customization Offerings:

All the customers of this report will be entitled to receive one of the following free customization options:

  • Company Profiling
    • Comprehensive profiling of additional market players (up to 3)
    • SWOT Analysis of key players (up to 3)
  • Regional Segmentation
    • Market estimations, Forecasts and CAGR of any prominent country as per the client's interest (Note: Depends on feasibility check)
  • Competitive Benchmarking
    • Benchmarking of key players based on product portfolio, geographical presence, and strategic alliances

Table of Contents

1 Executive Summary

2 Preface

  • 2.1 Abstract
  • 2.2 Stake Holders
  • 2.3 Research Scope
  • 2.4 Research Methodology
    • 2.4.1 Data Mining
    • 2.4.2 Data Analysis
    • 2.4.3 Data Validation
    • 2.4.4 Research Approach
  • 2.5 Research Sources
    • 2.5.1 Primary Research Sources
    • 2.5.2 Secondary Research Sources
    • 2.5.3 Assumptions

3 Market Trend Analysis

  • 3.1 Introduction
  • 3.2 Drivers
  • 3.3 Restraints
  • 3.4 Opportunities
  • 3.5 Threats
  • 3.6 Application Analysis
  • 3.7 Emerging Markets
  • 3.8 Impact of Covid-19

4 Porters Five Force Analysis

  • 4.1 Bargaining power of suppliers
  • 4.2 Bargaining power of buyers
  • 4.3 Threat of substitutes
  • 4.4 Threat of new entrants
  • 4.5 Competitive rivalry

5 Global Food Texture Market, By Type

  • 5.1 Introduction
  • 5.2 Cellulose Derivatives
  • 5.3 Dextrins
  • 5.4 Gelatins
  • 5.5 Gums
  • 5.6 Inulin
  • 5.7 Pectins
  • 5.8 Starch
  • 5.9 Other Types

6 Global Food Texture Market, By Functionalities

  • 6.1 Introduction
  • 6.2 Emulsifying Agents
  • 6.3 Gelling Agents
  • 6.4 Stabilizing Agents
  • 6.5 Thickening Agents
  • 6.6 Other Functionalities

7 Global Food Texture Market, By Application

  • 7.1 Introduction
  • 7.2 Beverage
  • 7.3 Dairy Products
  • 7.4 Fillings
  • 7.5 Meat Products
  • 7.6 Ready Meals
  • 7.7 Sauces
  • 7.8 Other Applications

8 Global Food Texture Market, By Geography

  • 8.1 Introduction
  • 8.2 North America
    • 8.2.1 US
    • 8.2.2 Canada
    • 8.2.3 Mexico
  • 8.3 Europe
    • 8.3.1 Germany
    • 8.3.2 UK
    • 8.3.3 Italy
    • 8.3.4 France
    • 8.3.5 Spain
    • 8.3.6 Rest of Europe
  • 8.4 Asia Pacific
    • 8.4.1 Japan
    • 8.4.2 China
    • 8.4.3 India
    • 8.4.4 Australia
    • 8.4.5 New Zealand
    • 8.4.6 South Korea
    • 8.4.7 Rest of Asia Pacific
  • 8.5 South America
    • 8.5.1 Argentina
    • 8.5.2 Brazil
    • 8.5.3 Chile
    • 8.5.4 Rest of South America
  • 8.6 Middle East & Africa
    • 8.6.1 Saudi Arabia
    • 8.6.2 UAE
    • 8.6.3 Qatar
    • 8.6.4 South Africa
    • 8.6.5 Rest of Middle East & Africa

9 Key Developments

  • 9.1 Agreements, Partnerships, Collaborations and Joint Ventures
  • 9.2 Acquisitions & Mergers
  • 9.3 New Product Launch
  • 9.4 Expansions
  • 9.5 Other Key Strategies

10 Company Profiling

  • 10.1 Archer Daniels Midland Company
  • 10.2 Ashland Global Holdings Inc
  • 10.3 BASF SE
  • 10.4 Cargill, Incorporated
  • 10.5 DowDuPont Inc
  • 10.6 FMC Corporation
  • 10.7 GEA Group AG
  • 10.8 Ingredion Incorporated
  • 10.9 International Flavors & Fragrances Inc
  • 10.10 Kerry Group plc
  • 10.11 Lonza Group Ltd
  • 10.12 PPG Industries, Inc
  • 10.13 Sensient Technologies Corporation
  • 10.14 Symrise AG
  • 10.15 Tate & Lyle plc

List of Tables

  • Table 1 Global Food Texture Market Outlook, By Region (2021-2030) ($MN)
  • Table 2 Global Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 3 Global Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 4 Global Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 5 Global Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 6 Global Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 7 Global Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 8 Global Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 9 Global Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 10 Global Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 11 Global Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 12 Global Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 13 Global Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 14 Global Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 15 Global Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 16 Global Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 17 Global Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 18 Global Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 19 Global Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 20 Global Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 21 Global Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 22 Global Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 23 Global Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 24 Global Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 25 North America Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 26 North America Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 27 North America Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 28 North America Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 29 North America Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 30 North America Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 31 North America Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 32 North America Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 33 North America Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 34 North America Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 35 North America Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 36 North America Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 37 North America Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 38 North America Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 39 North America Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 40 North America Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 41 North America Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 42 North America Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 43 North America Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 44 North America Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 45 North America Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 46 North America Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 47 North America Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 48 North America Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 49 Europe Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 50 Europe Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 51 Europe Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 52 Europe Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 53 Europe Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 54 Europe Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 55 Europe Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 56 Europe Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 57 Europe Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 58 Europe Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 59 Europe Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 60 Europe Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 61 Europe Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 62 Europe Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 63 Europe Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 64 Europe Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 65 Europe Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 66 Europe Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 67 Europe Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 68 Europe Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 69 Europe Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 70 Europe Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 71 Europe Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 72 Europe Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 73 Asia Pacific Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 74 Asia Pacific Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 75 Asia Pacific Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 76 Asia Pacific Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 77 Asia Pacific Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 78 Asia Pacific Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 79 Asia Pacific Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 80 Asia Pacific Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 81 Asia Pacific Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 82 Asia Pacific Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 83 Asia Pacific Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 84 Asia Pacific Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 85 Asia Pacific Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 86 Asia Pacific Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 87 Asia Pacific Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 88 Asia Pacific Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 89 Asia Pacific Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 90 Asia Pacific Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 91 Asia Pacific Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 92 Asia Pacific Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 93 Asia Pacific Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 94 Asia Pacific Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 95 Asia Pacific Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 96 Asia Pacific Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 97 South America Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 98 South America Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 99 South America Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 100 South America Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 101 South America Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 102 South America Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 103 South America Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 104 South America Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 105 South America Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 106 South America Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 107 South America Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 108 South America Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 109 South America Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 110 South America Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 111 South America Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 112 South America Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 113 South America Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 114 South America Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 115 South America Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 116 South America Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 117 South America Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 118 South America Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 119 South America Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 120 South America Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)
  • Table 121 Middle East & Africa Food Texture Market Outlook, By Country (2021-2030) ($MN)
  • Table 122 Middle East & Africa Food Texture Market Outlook, By Type (2021-2030) ($MN)
  • Table 123 Middle East & Africa Food Texture Market Outlook, By Cellulose Derivatives (2021-2030) ($MN)
  • Table 124 Middle East & Africa Food Texture Market Outlook, By Dextrins (2021-2030) ($MN)
  • Table 125 Middle East & Africa Food Texture Market Outlook, By Gelatins (2021-2030) ($MN)
  • Table 126 Middle East & Africa Food Texture Market Outlook, By Gums (2021-2030) ($MN)
  • Table 127 Middle East & Africa Food Texture Market Outlook, By Inulin (2021-2030) ($MN)
  • Table 128 Middle East & Africa Food Texture Market Outlook, By Pectins (2021-2030) ($MN)
  • Table 129 Middle East & Africa Food Texture Market Outlook, By Starch (2021-2030) ($MN)
  • Table 130 Middle East & Africa Food Texture Market Outlook, By Other Types (2021-2030) ($MN)
  • Table 131 Middle East & Africa Food Texture Market Outlook, By Functionalities (2021-2030) ($MN)
  • Table 132 Middle East & Africa Food Texture Market Outlook, By Emulsifying Agents (2021-2030) ($MN)
  • Table 133 Middle East & Africa Food Texture Market Outlook, By Gelling Agents (2021-2030) ($MN)
  • Table 134 Middle East & Africa Food Texture Market Outlook, By Stabilizing Agents (2021-2030) ($MN)
  • Table 135 Middle East & Africa Food Texture Market Outlook, By Thickening Agents (2021-2030) ($MN)
  • Table 136 Middle East & Africa Food Texture Market Outlook, By Other Functionalities (2021-2030) ($MN)
  • Table 137 Middle East & Africa Food Texture Market Outlook, By Application (2021-2030) ($MN)
  • Table 138 Middle East & Africa Food Texture Market Outlook, By Beverage (2021-2030) ($MN)
  • Table 139 Middle East & Africa Food Texture Market Outlook, By Dairy Products (2021-2030) ($MN)
  • Table 140 Middle East & Africa Food Texture Market Outlook, By Fillings (2021-2030) ($MN)
  • Table 141 Middle East & Africa Food Texture Market Outlook, By Meat Products (2021-2030) ($MN)
  • Table 142 Middle East & Africa Food Texture Market Outlook, By Ready Meals (2021-2030) ($MN)
  • Table 143 Middle East & Africa Food Texture Market Outlook, By Sauces (2021-2030) ($MN)
  • Table 144 Middle East & Africa Food Texture Market Outlook, By Other Applications (2021-2030) ($MN)