全球食品质地市场 - 2018-2028 年全球产业规模、份额、趋势、机会和预测，按类型、应用、地区和竞争细分

2022年，全球食品质地市场估值达到124.5亿美元，预计在预测期内将呈现强劲增长，预计到2028年复合年增长率(CAGR)为4.27%。市场预计将达到15.75美元到2028 年，这一市场规模属于更广泛的食品产业，并专注于食品的感官属性，尤其是质地。质地是消费者如何感知和享受食物的关键方面，包括感觉、稠度和口感等属性。它涵盖了消费过程中的物理特性和感官体验，包括咀嚼和吞嚥行为。质地显着影响食物的整体感官知觉和满意度。

食品质地市场的成长主要是由不断变化的消费者偏好推动的，因为个人寻求独特和个性化的用餐体验。这就需要开发和行销新颖的质感增强产品和服务。此外，技术进步、消费者偏好的变化以及对加工食品和方便食品不断增长的需求，推动了食品质地市场近年来的稳步扩张。

该市场涵盖各种产品类别，包括质构改质产品、加工工具和质构剂。清洁标籤和天然食品的日益普及也影响了食品质地产业。消费者越来越关注食品中的成分，并且更喜欢不含人工防腐剂和添加剂的产品。因此，果胶、琼脂和瓜尔豆胶等天然组织成分，符合清洁标籤规定，同时能够改变质地，受到了人们的关注。此外，由于植物性饮食的兴起和对替代蛋白质来源的需求，对植物性和替代食品的重视也有所增加。质地对于复製肉类和乳製品等动物性食品的特性至关重要，推动植物性食品和替代食品质地解决方案的发展。

市场概况
预测期	2024-2028
2022 年市场规模	124.5亿美元
2028F 市场规模	157.5亿美元
2023-2028 年复合年增长率	4.27%
成长最快的细分市场	纤维素衍生物
最大的市场	北美洲

主要市场驱动因素：

1. 对冷冻食品质地的需求增加：

在消费者偏好不断变化、食品加工技术进步以及冷冻食品需求不断增长等多种因素的推动下，全球食品质地市场目前正在经历显着增长。在这个不断变化的环境中，冷冻食品质地的重要性已成为全球食品质地市场成长的关键驱动力。

2. 都市化的成长推动全球食品质地市场：

随着城市地区的扩张，越来越需要满足追求更高感官体验的消费者的多样化偏好。城市化将来自不同背景和地区的人们聚集在一起，导致对多种食物选择的需求。在此背景下，食物的质感在创造独特的感官体验和满足城市消费者的多样化偏好方面发挥着至关重要的作用。

质地，例如食品的口感，可以唤起情感和记忆，满足全球市场对增强感官体验的日益增长的需求。随着城市化的持续发展和可支配收入的增加，眼光敏锐的城市消费者愿意为提供独特质地和卓越感官体验的优质食品买单。质地与品质和享受密切相关，推动了全球食品质地市场的成长。

城市化的发展为食品製造商和行销商创造了竞争环境。为了满足城市消费者的需求，公司正在投资研发，以创新新的纹理并改进现有的纹理。技术进步和成分创新能够创造出新颖的质地，从而为食品增加价值。对能够提供难忘饮食体验的质感食品的追求推动了全球食品质感市场的发展。

挑战：

1. 成分的成本和可用性：

原料的可用性与供应链的效率和可靠性密切相关。供应链中的任何中断，例如运输问题、自然灾害或政治不稳定，都可能影响创造所需食品质地所需的关键成分的供应。全球食品质地市场参与者必须应对这些挑战，以确保稳定可靠的原料供应。建立牢固的供应商关係、探索替代采购方案以及实施有效的库存管理技术有助于减轻供应链中断的影响。

2. 过敏原和饮食限制：

食物过敏在全球范围内变得越来越普遍，这对食品製造商创造满足个人特定饮食需求的纹理产品提出了重大挑战。常见的过敏原，包括花生、坚果、乳製品、鸡蛋、大豆、小麦和贝类，对实现所需质地的成分选择施加了限制。製造商必须克服这些限制

同时确保过敏消费者的安全和满意度。

此外，无麸质、纯素食、素食和犹太饮食等饮食限制和偏好使全球食品质地市场更加复杂。这些饮食选择显着影响成分选择和配方，最终影响食品的整体质地。满足多样化饮食限制的要求需要在产品开发中进行仔细考虑和创新方法。

主要市场趋势：

1. 对低热量食品不断增加的需求：

快速变化的消费者生活方式刺激了食品和饮料行业的许多创新。消费者现在寻求替代食品并重视成分含量。此外，近年来肥胖和心血管疾病病例不断增加，刺激了对低脂食品的需求。食品质构剂透过取代热量密集的脂肪和油提供了可行的解决方案，从而有助于制定更健康的食品选择。

改良的食品配方也利用食品组织剂作为「脂肪模拟物」。例如，纤维素衍生物如微晶纤维素（一种组织改良剂）用于製备低脂冰淇淋和调味品。这与糖尿病、肥胖和高血压等慢性病的盛行率日益增加相一致，这些疾病推动了对产品中天然成分的需求。

细分洞见：

1. 类型洞察：

2022 年，食品质地市场由纤维素衍生物领域主导，预计未来几年将持续扩大。由于消费者越来越倾向于清洁标籤和天然原料，对纤维素衍生物的需求激增。这些衍生物是食品生产商的宝贵工具，使他们能够增强产品的质感，同时满足消费者对简洁易懂的成分清单的需求。

2. 应用洞察：

2022 年，食品质地市场由麵包店和糖果市场主导，预计未来几年将继续扩大。由于全球对烘焙和糖果产品的需求不断增长，预计到2023 年，烘焙和糖果领域将占据重要的市场份额。胶凝剂、乳化剂和增稠剂等质地增强剂通常添加到烘焙和糖果产品中，发挥着至关重要的作用。影响他们的整体品味和对顾客的吸引力。

3. 区域洞察：

北美地区已成为全球食品质地市场的领导者。北美食品质地市场非常重视清洁标籤和天然成分。消费者对食品成分的认识显着提高，并且更喜欢具有简单易识别成分清单的产品。因此，对有机和清洁标籤质地解决方案（例如天然增稠剂和稳定剂）的需求不断增长。

主要市场参与者

• 嘉吉公司
• 安瑞安公司。
• 皇家帝斯曼公司
• 阿彻-丹尼尔斯-米德兰公司
• 斯普凯可美国公司
• 瑞士荣邦兹劳尔股份公司
• 德森生化（鄂尔多斯）有限公司
• 欧洲杜纳食品配料有限公司
• 嘉里集团有限公司
• 杜邦德内穆尔公司

报告范围：

在本报告中，除了以下详细介绍的产业趋势外，全球食品质地市场也分为以下几类：

全球食品质地市场，按类型：

• 纤维素衍生物
• 牙龈
• 果胶
• 明胶
• 淀粉
• 胰岛素
• 糊精
• 其他的

全球食品质地市场，按应用：

• 麵包店和糖果店
• 乳製品和冷冻食品
• 肉类和家禽产品
• 小吃和咸味食品
• 酱汁和调味料
• 其他的

全球食品质地市场，按地区：

• 北美洲
• 亚太地区
• 欧洲
• 中东和非洲
• 南美洲

竞争格局

公司概况：全球食品质地市场主要公司的详细分析。

可用的客製化：

全球食品质地市场报告根据给定的市场资料，技术科学研究根据公司的具体需求提供客製化服务。该报告可以使用以下自订选项：

公司资讯

• 其他市场参与者（最多五个）的详细分析和概况分析。

目录

第 1 章：产品概述

• 市场定义
• 市场范围
  • 涵盖的市场
  • 考虑学习的年份
  • 主要市场区隔

第 2 章：研究方法

• 研究目的
• 基线方法
• 主要产业伙伴
• 主要协会和二手资料来源
• 预测方法
• 数据三角测量与验证
• 假设和限制

第 3 章：执行摘要

• 市场概况
• 主要市场细分概述
• 主要市场参与者概述
• 重点地区/国家概况
• 市场驱动因素、挑战、趋势概述

第 4 章：客户之声

第 5 章：全球食品质地市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 依类型（纤维素衍生物、树胶、果胶、明胶、淀粉、胰岛素、糊精、其他）
  • 按应用（烘焙和糖果、乳製品和冷冻食品、肉类和家禽产品、零食和咸味食品、酱汁和调味料等）
  • 按地区
  • 按公司划分 (2022)
• 市场地图

第 6 章：北美食品质地市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 按类型
  • 按应用
  • 按国家/地区
• 北美：国家分析
  • 美国
• 墨西哥食品质地市场展望
  • 市场规模及预测
    • 按价值
  • 市占率及预测
    • 按类型
    • 按应用
• 加拿大食品质感市场展望
  • 市场规模及预测
    • 按价值
  • 市占率及预测
    • 按类型
    • 按应用

第 7 章：欧洲食品质地市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 按类型
  • 按应用
  • 按国家/地区
• 欧洲：国家分析
  • 法国
  • 德国
  • 英国
  • 义大利
  • 西班牙

第 8 章：亚太地区食品质地市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 按类型
  • 按应用
  • 按国家/地区
• 亚太地区：国家分析
  • 中国
  • 印度
  • 韩国
  • 日本
  • 澳洲

第 9 章：南美食品质地市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 按类型
  • 按应用
  • 按国家/地区
• 南美洲：国家分析
  • 巴西
  • 阿根廷
  • 哥伦比亚

第 10 章：中东和非洲食品质地市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 按类型
  • 按应用
  • 按国家/地区
• MEA：国家分析
  • 南非食品质地
  • 沙乌地阿拉伯食品质地
  • 阿联酋食品质地

第 11 章：市场动态

• 司机
• 挑战

第 12 章：市场趋势与发展

第 13 章：大环境分析

第 14 章：波特的五力分析

• 产业竞争
• 新进入者的潜力
• 供应商的力量
• 客户的力量
• 替代产品的威胁

第15章：竞争格局

• 商业概览
• 公司概况
• 产品与服务
• 财务（上市公司）
• 最近的发展
• SWOT分析
  • Cargill, Incorporated
  • Ingredion Incorporated.
  • Koninklijke DSM NV
  • Archer-Daniels-Midland Company
  • CP Kelco US, Inc
  • Jungbunzlauer Suisse AG
  • Deosen Biochemical (Ordos) Ltd.
  • Euroduna Food Ingredients GmbH
  • Kerry Group PLC
  • DuPont de Nemours, Inc.

第 16 章：策略建议

The Global Food Texture Market reached a valuation of USD 12.45 billion in 2022 and is expected to demonstrate robust growth in the forecast period, with a projected Compound Annual Growth Rate (CAGR) of 4.27% through 2028. The market is expected to reach USD 15.75 billion by 2028. The market segment falls within the broader food industry, focusing on the sensory attributes of food products, particularly texture. Texture is a pivotal aspect of how consumers perceive and enjoy food, encompassing attributes such as feel, consistency, and mouthfeel. It encompasses the physical properties and sensory experiences during consumption, including the act of chewing and swallowing. Texture significantly influences the overall sensory perception and satisfaction derived from food.

The food texture market's growth is primarily driven by evolving consumer preferences, as individuals seek distinctive and personalized dining experiences. This necessitates the development and marketing of novel texture-enhancing products and services. Additionally, technological advancements, changing customer preferences, and the growing demand for processed and convenience foods have contributed to the steady expansion of the food texture market in recent years.

The market encompasses various product categories, including texture-modifying products, processing tools, and texturizing agents. The increasing popularity of clean label and natural food products has also influenced the food texture industry. Consumers are increasingly conscious of the ingredients in their food and prefer products without artificial preservatives and additives. Consequently, natural texturizing ingredients such as pectin, agar, and guar gum, which comply with clean label regulations while enabling texture modification, have gained traction. Moreover, the emphasis on plant-based and alternative food products has grown due to the rise of plant-based diets and the demand for alternative protein sources. Texture is crucial in replicating the characteristics of animal-based counterparts like meat and dairy products, driving the development of texture solutions for plant-based and alternative food products.

Market Overview
Forecast Period	2024-2028
Market Size 2022	USD 12.45 billion
Market Size 2028F	USD 15.75 Billion
CAGR 2023-2028	4.27%
Fastest Growing Segment	Cellulose Derivatives
Largest Market	North America

Key Market Drivers:

1. Rise in Demand for Food Texture in Frozen Foods:

The global food texture market is currently experiencing significant growth, driven by various factors such as evolving consumer preferences, advancements in food processing technologies, and the increasing demand for frozen foods. In this ever-changing landscape, the importance of food texture in frozen foods has emerged as a crucial driver for the growth of the global food texture market.

Texture plays a vital role in creating a pleasurable eating experience in frozen foods. Consumers now expect frozen products to not only deliver exceptional taste but also offer a delightful texture, whether it's the crispy bite of a frozen french fry or the smooth creaminess of an ice cream. As a result, food manufacturers are investing in innovative techniques and ingredients to develop textures that closely resemble freshly prepared foods, ensuring consumer delight and loyalty.

Advancements in freezing technologies have revolutionized the preservation of food textures in frozen products. Quick-freezing methods like cryogenic freezing and blast freezing have proven instrumental in maintaining the natural texture and quality of ingredients, resulting in enhanced taste and mouthfeel upon thawing. The ability to preserve food textures during the freezing process has opened up new possibilities for creating high-quality frozen foods that exceed consumer expectations.

The expanding range of frozen food products is driving the demand for a diverse array of textures. Consumers seek textures that cater to their specific preferences and dietary needs, from crispy textures in frozen appetizers and snacks to smooth and creamy textures in ice creams and frozen desserts. Food manufacturers are continuously innovating to provide a wide range of textures that appeal to different consumer segments.

Texture also plays a significant role in enhancing the perceived health and nutritional benefits of frozen foods. Consumers are increasingly seeking nutritious options that do not compromise on taste and texture. For example, the demand for frozen fruits and vegetables with a firm and crisp texture is growing, as it is associated with freshness and high nutritional value. Food manufacturers are leveraging innovative freezing techniques and texture-modifying ingredients to offer frozen products that retain their natural textures and nutritional profiles, effectively meeting the evolving demands of health-conscious consumers.

2. Growth in Urbanization Driving the Global Food Texture Market:

With the expansion of urban areas, there is an increasing need to cater to the diverse preferences of consumers who seek elevated sensory experiences. Urbanization brings together people from different backgrounds and regions, resulting in a demand for a wide variety of food options. In this context, the texture of food plays a crucial role in creating distinctive sensory experiences and meeting the diverse preferences of urban consumers.

Texture, such as the mouthfeel of a food product, can evoke emotions and memories, satisfying the heightened demand for enhanced sensory experiences in the global market. As urbanization continues and disposable incomes increase, discerning urban consumers are willing to pay for premium food products that offer unique textures and superior sensory experiences. Texture has become closely associated with quality and indulgence, driving the growth of the global food texture market.

The growth in urbanization has created a competitive environment for food manufacturers and marketers. To meet the demands of urban consumers, companies are investing in research and development to innovate new textures and improve existing ones. Technological advancements and ingredient innovations enable the creation of novel textures that add value to food products. The pursuit of textured foods that deliver memorable eating experiences propels the global food texture market forward.

Challenges:

1. Cost and Availability of Ingredients:

The availability of ingredients is closely tied to the efficiency and reliability of the supply chain. Any disruptions in the supply chain, such as transportation issues, natural disasters, or political instability, can affect the availability of key ingredients required for creating desired food textures. Global food texture market players must navigate these challenges to ensure a steady and reliable supply of ingredients. Building robust supplier relationships, exploring alternative sourcing options, and implementing effective inventory management techniques can help mitigate the impact of supply chain disruptions.

2. Allergen and Dietary Restrictions:

Food allergies have become increasingly prevalent on a global scale, presenting a significant challenge for food manufacturers to create textured products that meet the specific dietary needs of individuals. Common allergens, including peanuts, tree nuts, dairy, eggs, soy, wheat, and shellfish, impose limitations on ingredient options for achieving desired textures. Manufacturers must navigate these restrictions

while ensuring the safety and satisfaction of consumers with allergies.

Moreover, dietary restrictions and preferences such as gluten-free, vegan, vegetarian, and kosher diets further complicate the global food texture market. These dietary choices significantly influence ingredient selection and formulation, ultimately impacting the overall texture of food products. Meeting the demands of diverse dietary restrictions necessitates careful consideration and innovative approaches in product development.

Key Market Trends:

1. Growing Demand for Low-Calorie Food Products:

Rapidly evolving consumer lifestyles have spurred numerous innovations in the food and beverage industry. Consumers now seek alternative food products and place emphasis on ingredient content. Furthermore, the escalating cases of obesity and cardiovascular diseases in recent years have fueled the demand for low-fat food options. Food texturizing agents offer a viable solution by replacing calorie-dense fats and oils, thus facilitating the formulation of healthier food choices.

Improved food product formulations have also leveraged food texturizing agents as "fat mimetics." For instance, cellulose derivatives such as microcrystalline cellulose, a type of texturizing agent, are utilized in the preparation of low-fat ice creams and dressings. This aligns with the increasing prevalence of chronic conditions such as diabetes, obesity, and high blood pressure, which have driven the demand for naturally derived ingredients in products.

Segmental Insights:

1. Type Insights:

In 2022, the Food Texture market was dominated by the cellulose derivatives segment and is predicted to continue expanding over the coming years. The demand for cellulose derivatives has witnessed a surge due to the growing consumer inclination towards clean labeling and naturally sourced ingredients. These derivatives serve as valuable tools for food producers, enabling them to enhance the texture of their products while meeting the consumer demand for a concise and understandable ingredient list.

2. Application Insights:

In 2022, the Food Texture market was dominated by the Bakery and Confectionary segment and is predicted to continue expanding over the coming years. Owing to the growing global demand for bakery and confectionery items, the bakery and confectionery segment is projected to hold a significant market share in 2023. Texture enhancers like gelling agents, emulsifiers, and thickeners are commonly added to bakery and confectionery items, playing a crucial role in their overall taste and appeal to customers.

3. Regional Insights:

The North America region has established itself as the leader in the Global Food Texture Market. The North American food texture marketplaces a strong emphasis on clean labels and natural ingredients. Consumer awareness regarding food ingredients has grown significantly, with a preference for products that feature straightforward and easily identifiable ingredient lists. As a result, there is a rising demand for organic and clean-label texture solutions such as natural thickeners and stabilizers.

Key Market Players

• Cargill, Incorporated
• Ingredion Incorporated.
• Koninklijke DSM N.V.
• Archer-Daniels-Midland Company
• CP Kelco U.S., Inc
• Jungbunzlauer Suisse AG
• Deosen Biochemical (Ordos) Ltd.
• Euroduna Food Ingredients GmbH
• Kerry Group P.L.C.
• DuPont de Nemours, Inc.

Report Scope:

In this report, the Global Food Texture Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

Global Food Texture Market, By Type:

• Cellulose Derivatives
• Gums
• Pectins
• Gelatins
• Starch
• Insulin
• Dextrins
• Others

Global Food Texture Market, By Application:

• Bakery and Confectionary
• Dairy and Frozen Foods
• Meat & Poultry Products
• Snacks and Savory
• Sauces and Dressing
• Others

Global Food Texture Market, By Region:

• North America
• Asia Pacific
• Europe
• Middle East & Africa
• South America

Competitive Landscape

Company Profiles: Detailed analysis of the major companies present in the Global Food Texture Market.

Available Customizations:

Global Food Texture Market report with the given market data, Tech Sci Research offers customizations according to a company's specific needs. The following customization options are available for the report:

Company Information

• Detailed analysis and profiling of additional market players (up to five).

Table of Contents

1. Product Overview

• 1.1. Market Definition
• 1.2. Scope of the Market
  • 1.2.1. Markets Covered
  • 1.2.2. Years Considered for Study
  • 1.2.3. Key Market Segmentations

2. Research Methodology

• 2.1. Objective of the Study
• 2.2. Baseline Methodology
• 2.3. Key Industry Partners
• 2.4. Major Association and Secondary Sources
• 2.5. Forecasting Methodology
• 2.6. Data Triangulation & Validation
• 2.7. Assumptions and Limitations

3. Executive Summary

• 3.1. Overview of the Market
• 3.2. Overview of Key Market Segmentations
• 3.3. Overview of Key Market Players
• 3.4. Overview of Key Regions/Countries
• 3.5. Overview of Market Drivers, Challenges, Trends

4. Voice of Customer

5. Global Food Texture Market Outlook

• 5.1. Market Size & Forecast
  • 5.1.1. By Value
• 5.2. Market Share & Forecast
  • 5.2.1. By Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Insulin, Dextrins, Others)
  • 5.2.2. By Application (Bakery and Confectionary, Dairy and Frozen Foods, Meat & Poultry Products, Snacks and Savory, Sauces and Dressing and Others)
  • 5.2.3. By Region
  • 5.2.4. By Company (2022)
• 5.3. Market Map

6. North America Food Texture Market Outlook

• 6.1. Market Size & Forecast
  • 6.1.1. By Value
• 6.2. Market Share & Forecast
  • 6.2.1. By Type
  • 6.2.2. By Application
  • 6.2.3. By Country
• 6.3. North America: Country Analysis
  • 6.3.1. United States Food Texture Market Outlook
    • 6.3.1.1. Market Size & Forecast
      • 6.3.1.1.1. By Value
    • 6.3.1.2. Market Share & Forecast
      • 6.3.1.2.1. By Type
      • 6.3.1.2.2. By Application
• 6.4. Mexico Food Texture Market Outlook
  • 6.4.1. Market Size & Forecast
    • 6.4.1.1. By Value
  • 6.4.2. Market Share & Forecast
    • 6.4.2.1. By Type
    • 6.4.2.2. By Application
• 6.5. Canada Food Texture Market Outlook
  • 6.5.1. Market Size & Forecast
    • 6.5.1.1. By Value
  • 6.5.2. Market Share & Forecast
    • 6.5.2.1. By Type
    • 6.5.2.2. By Application

7. Europe Food Texture Market Outlook

• 7.1. Market Size & Forecast
  • 7.1.1. By Value
• 7.2. Market Share & Forecast
  • 7.2.1. By Type
  • 7.2.2. By Application
  • 7.2.3. By Country
• 7.3. Europe: Country Analysis
  • 7.3.1. France Food Texture Market Outlook
    • 7.3.1.1. Market Size & Forecast
      • 7.3.1.1.1. By Value
    • 7.3.1.2. Market Share & Forecast
      • 7.3.1.2.1. By Type
      • 7.3.1.2.2. By Application
  • 7.3.2. Germany Food Texture Market Outlook
    • 7.3.2.1. Market Size & Forecast
      • 7.3.2.1.1. By Value
    • 7.3.2.2. Market Share & Forecast
      • 7.3.2.2.1. By Type
      • 7.3.2.2.2. By Application
  • 7.3.3. United Kingdom Food Texture Market Outlook
    • 7.3.3.1. Market Size & Forecast
      • 7.3.3.1.1. By Value
    • 7.3.3.2. Market Share & Forecast
      • 7.3.3.2.1. By Type
      • 7.3.3.2.2. By Application
  • 7.3.4. Italy Food Texture Market Outlook
    • 7.3.4.1. Market Size & Forecast
      • 7.3.4.1.1. By Value
    • 7.3.4.2. Market Share & Forecast
      • 7.3.4.2.1. By Type
      • 7.3.4.2.2. By Application
  • 7.3.5. Spain Food Texture Market Outlook
    • 7.3.5.1. Market Size & Forecast
      • 7.3.5.1.1. By Value
    • 7.3.5.2. Market Share & Forecast
      • 7.3.5.2.1. By Type
      • 7.3.5.2.2. By Application

8. Asia-Pacific Food Texture Market Outlook

• 8.1. Market Size & Forecast
  • 8.1.1. By Value
• 8.2. Market Share & Forecast
  • 8.2.1. By Type
  • 8.2.2. By Application
  • 8.2.3. By Country
• 8.3. Asia-Pacific: Country Analysis
  • 8.3.1. China Food Texture Market Outlook
    • 8.3.1.1. Market Size & Forecast
      • 8.3.1.1.1. By Value
    • 8.3.1.2. Market Share & Forecast
      • 8.3.1.2.1. By Type
      • 8.3.1.2.2. By Application
  • 8.3.2. India Food Texture Market Outlook
    • 8.3.2.1. Market Size & Forecast
      • 8.3.2.1.1. By Value
    • 8.3.2.2. Market Share & Forecast
      • 8.3.2.2.1. By Type
      • 8.3.2.2.2. By Application
  • 8.3.3. South Korea Food Texture Market Outlook
    • 8.3.3.1. Market Size & Forecast
      • 8.3.3.1.1. By Value
    • 8.3.3.2. Market Share & Forecast
      • 8.3.3.2.1. By Type
      • 8.3.3.2.2. By Application
  • 8.3.4. Japan Food Texture Market Outlook
    • 8.3.4.1. Market Size & Forecast
      • 8.3.4.1.1. By Value
    • 8.3.4.2. Market Share & Forecast
      • 8.3.4.2.1. By Type
      • 8.3.4.2.2. By Application
  • 8.3.5. Australia Food Texture Market Outlook
    • 8.3.5.1. Market Size & Forecast
      • 8.3.5.1.1. By Value
    • 8.3.5.2. Market Share & Forecast
      • 8.3.5.2.1. By Type
      • 8.3.5.2.2. By Application

9. South America Food Texture Market Outlook

• 9.1. Market Size & Forecast
  • 9.1.1. By Value
• 9.2. Market Share & Forecast
  • 9.2.1. By Type
  • 9.2.2. By Application
  • 9.2.3. By Country
• 9.3. South America: Country Analysis
  • 9.3.1. Brazil Food Texture Market Outlook
    • 9.3.1.1. Market Size & Forecast
      • 9.3.1.1.1. By Value
    • 9.3.1.2. Market Share & Forecast
      • 9.3.1.2.1. By Type
      • 9.3.1.2.2. By Application
  • 9.3.2. Argentina Food Texture Market Outlook
    • 9.3.2.1. Market Size & Forecast
      • 9.3.2.1.1. By Value
    • 9.3.2.2. Market Share & Forecast
      • 9.3.2.2.1. By Type
      • 9.3.2.2.2. By Application
  • 9.3.3. Colombia Food Texture Market Outlook
    • 9.3.3.1. Market Size & Forecast
      • 9.3.3.1.1. By Value
    • 9.3.3.2. Market Share & Forecast
      • 9.3.3.2.1. By Type
      • 9.3.3.2.2. By Application

10. Middle East and Africa Food Texture Market Outlook

• 10.1. Market Size & Forecast
  • 10.1.1. By Value
• 10.2. Market Share & Forecast
  • 10.2.1. By Type
  • 10.2.2. By Application
  • 10.2.3. By Country
• 10.3. MEA: Country Analysis
  • 10.3.1. South Africa Food Texture Market Outlook
    • 10.3.1.1. Market Size & Forecast
      • 10.3.1.1.1. By Value
    • 10.3.1.2. Market Share & Forecast
      • 10.3.1.2.1. By Type
      • 10.3.1.2.2. By Application
  • 10.3.2. Saudi Arabia Food Texture Market Outlook
    • 10.3.2.1. Market Size & Forecast
      • 10.3.2.1.1. By Value
    • 10.3.2.2. Market Share & Forecast
      • 10.3.2.2.1. By Type
      • 10.3.2.2.2. By Application
  • 10.3.3. UAE Food Texture Market Outlook
    • 10.3.3.1. Market Size & Forecast
      • 10.3.3.1.1. By Value
    • 10.3.3.2. Market Share & Forecast
      • 10.3.3.2.1. By Type
      • 10.3.3.2.2. By Application

11. Market Dynamics

• 11.1. Drivers
• 11.2. Challenges

12. Market Trends & Developments

13. PESTLE Analysis

14. Porter's Five Forces Analysis

• 14.1. Competition in the Industry
• 14.2. Potential of New Entrants
• 14.3. Power of Suppliers
• 14.4. Power of Customers
• 14.5. Threat of Substitute Product

15. Competitive Landscape

• 15.1. Business Overview
• 15.2. Company Snapshot
• 15.3. Products & Services
• 15.4. Financials (In case of listed companies)
• 15.5. Recent Developments
• 15.6. SWOT Analysis
  • 15.6.1. Cargill, Incorporated
  • 15.6.2. Ingredion Incorporated.
  • 15.6.3. Koninklijke DSM N.V.
  • 15.6.4. Archer-Daniels-Midland Company
  • 15.6.5. CP Kelco U.S., Inc
  • 15.6.6. Jungbunzlauer Suisse AG
  • 15.6.7. Deosen Biochemical (Ordos) Ltd.
  • 15.6.8. Euroduna Food Ingredients GmbH
  • 15.6.9. Kerry Group P.L.C.
  • 15.6.10. DuPont de Nemours, Inc.

16. Strategic Recommendations