食品质地市场－全球产业规模、份额、趋势、机会及预测，按类型、应用、地区及竞争细分，2020-2030 年预测

2024年，全球食品质感市场规模达136.2亿美元，预计2030年将达174.8亿美元，复合年增长率为4.25%。受消费者预期变化、食品加工技术创新以及对提升感官体验产品需求不断增长的推动，全球食品质感市场正持续成长。质感已成为塑造味觉和口感的关键因素，直接影响消费者满意度和品牌忠诚度。为此，食品製造商越来越多地整合提升质感的配料，以提升产品吸引力、在保质期内保持品质，并满足更广泛的饮食偏好，包括植物性和低卡路里选择。

持续的研发在该市场的演变中发挥核心作用，各公司专注于打造多功能、清洁标籤和可持续的质构解决方案，以满足注重健康和环保的消费者的需求。同时，有利的监管框架和不断扩张的全球零售业务正在为老牌行业领导者和新兴创新者开闢成长途径。食品质构市场可望实现强劲的长期成长，这得益于全产业对产品差异化、营养价值和感官优化的重视。随着消费者行为的不断演变，质构仍将是推动产品创新和维持全球食品饮料产业竞争优势的策略槓桿。

关键市场驱动因素

冷冻食品的质地需求上升

主要市场挑战

原料成本和可用性

主要市场趋势

低热量食品需求不断成长

目录

第 1 章：产品概述

第二章：研究方法

第三章：执行摘要

第四章：顾客之声

第五章：食品质地市场展望

• 市场规模和预测
  • 按价值
• 市场占有率和预测
  • 依类型（纤维素衍生物、树胶、果胶、明胶、淀粉、胰岛素、糊精、其他）
  • 按用途（烘焙和糖果、乳製品和冷冻食品、肉类和家禽产品、小吃和咸味食品、酱汁和调味品、其他）
  • 按地区
  • 按公司分类（2024）
• 市场地图

第六章：北美食品质地市场展望

• 市场规模和预测
• 市场占有率和预测
• 北美：国家分析
  • 美国
  • 加拿大
  • 墨西哥

第七章：欧洲食品质地市场展望

• 市场规模和预测
• 市场占有率和预测
• 欧洲：国家分析
  • 德国
  • 英国
  • 义大利
  • 法国
  • 西班牙

第八章：亚太食品质地市场展望

• 市场规模和预测
• 市场占有率和预测
• 亚太地区：国家分析
  • 中国
  • 印度
  • 日本
  • 韩国
  • 澳洲

第九章：南美食品质市场展望

• 市场规模和预测
• 市场占有率和预测
• 南美洲：国家分析
  • 巴西
  • 阿根廷
  • 哥伦比亚

第十章：中东和非洲食品质地市场展望

• 市场规模和预测
• 市场占有率和预测
• MEA：国家分析
  • 南非
  • 沙乌地阿拉伯
  • 阿联酋

第 11 章：市场动态

• 驱动程式
• 挑战

第 12 章：市场趋势与发展

• 最新动态
• 产品发布
• 併购

第 13 章：全球食品质地市场：SWOT 分析

第 14 章：竞争格局

• 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 15 章：策略建议

第16章调查会社について・免责事项

Global Food Texture market was valued at USD 13.62 Billion in 2024 and is expected to reach USD 17.48 Billion by 2030 with a CAGR of 4.25%. The Global Food Texture Market is witnessing consistent growth, fueled by shifting consumer expectations, innovations in food processing technologies, and rising demand for products that deliver enhanced sensory experiences. Texture has become a pivotal factor in shaping taste perception and mouthfeel, directly impacting consumer satisfaction and brand loyalty. In response, food manufacturers are increasingly integrating texture-enhancing ingredients to improve product appeal, maintain quality during shelf life, and cater to a broader range of dietary preferences, including plant-based and low-calorie options.

Ongoing research and development is playing a central role in this market's evolution, with companies focusing on the creation of multi-functional, clean-label, and sustainable texturizing solutions that align with health-conscious and environmentally aware consumers. At the same time, favorable regulatory frameworks and an expanding global retail presence are opening up growth avenues for both established industry leaders and emerging innovators. The food texture market is positioned for strong, long-term growth, underpinned by an industry-wide emphasis on product differentiation, nutritional value, and sensory optimization. As consumer behavior continues to evolve, texture will remain a strategic lever in driving product innovation and maintaining competitive advantage across the global food and beverage sector.

Key Market Drivers

Rise in demand of Food Texture in Frozen Foods

The growing popularity of frozen foods is significantly contributing to the expansion of the global food texture market, as manufacturers seek innovative ways to preserve texture integrity and deliver high-quality sensory experiences in ready-to-eat and convenience food products. As consumers increasingly prioritize convenience without compromising on taste and quality, frozen foods have gained substantial traction worldwide intensifying the demand for advanced texturizing agents. Frozen food products are subject to multiple freeze-thaw cycles during storage, transportation, and preparation. These temperature variations can compromise texture, leading to sogginess, dryness, or structural breakdown. To overcome these challenges, manufacturers are relying on food texture enhancers such as hydrocolloids, gums, starches, and proteins that help maintain moisture balance, improve freeze-thaw stability, and ensure consistency in texture even after reheating. Today's consumers are demanding frozen meals that closely mimic the freshness and mouthfeel of homemade or freshly prepared dishes. Whether it's the crispness of frozen vegetables, the flakiness of a pastry, or the tenderness of a pre-cooked protein, texture plays a crucial role in meeting these expectations. This has led to increased adoption of sophisticated texturizing systems that enhance bite, chew, and visual appeal in frozen formulations.

The surge in frozen bakery and confectionery products such as frozen doughs, desserts, and pastries has accelerated demand for ingredients that offer moisture retention, softness, and structural stability post-baking or thawing. Additionally, the rise of frozen plant-based meals and meat substitutes has created a pressing need for texture agents that replicate the fibrous and juicy consistency of animal proteins, further expanding market opportunities for food texture solutions. The ongoing development of cold chain logistics and storage technologies in emerging markets is making frozen foods more accessible to a broader consumer base. As the volume of frozen food production increases, manufacturers are under pressure to deliver consistent product quality across geographies. This has made texture-enhancing ingredients a key component of product standardization and quality control. The rapid growth of ready-to-eat (RTE) meals, meal kits, and single-serve frozen items is reshaping consumer buying patterns. These products must deliver convenience and restaurant-like quality, where texture is a critical marker of freshness and taste. As a result, food manufacturers are incorporating tailored texture solutions that support multi-component meals and maintain optimal consistency under varied cooking conditions such as microwave, air fryer, or oven.

Key Market Challenges

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.

Key Market Trends

Growing Demand of 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. Additionally, in 2022, the National Heart, Lung, and Blood Institute's articles highlighted that an energy imbalance occurs when individuals consume more calories than they burn, often resulting in overweight or obesity. Consequently, the demand for naturally derived ingredients in products is on the rise, mirroring the increasing prevalence of chronic conditions such as diabetes, obesity, and high blood pressure. According to the 2021 Global Health Monitor study, 52% of Mexico's population is classified as obese, with 13% diagnosed with diabetes, as reported in ScienceDirect. Similarly, data from the 2021 Health Survey for England reveals that 25% of men and 26% of women in England are considered obese. These rising health concerns are intensifying consumer demand for healthier dietary solutions, thereby accelerating the adoption of low-calorie food additives as manufacturers respond to shifting nutritional priorities.

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:

Food Texture Market, By Type:

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

Food Texture Market, By Application:

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

Food Texture Market, By Region:

• North America
  • United States
  • Canada
  • Mexico
• Europe
  • France
  • United Kingdom
  • Italy
  • Germany
  • Spain
• Asia-Pacific
  • China
  • India
  • Japan
  • Australia
  • South Korea
• South America
  • Brazil
  • Argentina
  • Colombia
• Middle East & Africa
  • South Africa
  • Saudi Arabia
  • UAE

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, TechSci 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. 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, Others)
  • 5.2.3. By Region
  • 5.2.4. By Company (2024)
• 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
  • 6.3.2. Canada Food Texture Market Outlook
    • 6.3.2.1. Market Size & Forecast
      • 6.3.2.1.1. By Value
    • 6.3.2.2. Market Share & Forecast
      • 6.3.2.2.1. By Type
      • 6.3.2.2.2. By Application
  • 6.3.3. Mexico Food Texture Market Outlook
    • 6.3.3.1. Market Size & Forecast
      • 6.3.3.1.1. By Value
    • 6.3.3.2. Market Share & Forecast
      • 6.3.3.2.1. By Type
      • 6.3.3.2.2. 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. Germany 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. United Kingdom 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. Italy 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. France 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. Japan 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. South Korea 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

• 12.1. Recent Developments
• 12.2. Product Launches
• 12.3. Mergers & Acquisitions

13. Global Food Texture Market: SWOT Analysis

14. Competitive Landscape

• 14.1. Cargill, Incorporated
  • 14.1.1. Business Overview
  • 14.1.2. Product & Service Offerings
  • 14.1.3. Recent Developments
  • 14.1.4. Financials (If Listed)
  • 14.1.5. Key Personnel
  • 14.1.6. SWOT Analysis
• 14.2. Ingredion Incorporated.
• 14.3. Koninklijke DSM N.V.
• 14.4. Archer-Daniels-Midland Company
• 14.5. CP Kelco U.S., Inc
• 14.6. Jungbunzlauer Suisse AG
• 14.7. Deosen Biochemical (Ordos) Ltd.
• 14.8. Euroduna Food Ingredients GmbH
• 14.9. Kerry Group P.L.C.
• 14.10.DuPont de Nemours, Inc.

15. Strategic Recommendations

16. About Us & Disclaimer