Food Texture Market by Functionalities, Applications, & Geography - Global Trends & Forecasts to 2018

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Dublin, Nov. 1, 2013 (GLOBE NEWSWIRE) -- Research and Markets
(http://www.researchandmarkets.com/research/cscgxm/food_texture) has announced the addition of the "Food Texture Market by Functionalities, Applications, & Geography - Global Trends & Forecasts to 2018" report to their offering.

The global food texture market has grown considerably in the last few years and this is expected to continue. Factors such as growing consumer preferences towards consuming lowfat foods, good textured food, increasing innovations in the food processing industry, and cost advantages provided by the substitutes contribute to the demands and adoption rate for texturants as one of the major food additives.

Though the food texture market is largely driven by hydrocolloids, emulsifiers, and starches, stabilizers as well as other natural polysaccharides are expected to gain momentum in the near future. Bakery and confectionery items have been dominant in case of application sector scope. However, researches in various fields have opened up new avenues for the application of these substitutes. Meat and poultry, dairy, and other convenience food products and beverages are also growing.

North America forms the largest segment of the food texture market with $2,726.5 million market size in 2012. It is poised to grow at a steady CAGR of 4.5% over the forecast period. Due to the increase in innovations in food solutions, demand for ingredients providing textures to food has been increased. Asia-Pacific is projected to gain the fastest growth of 6.2% during the concerned period. In the APAC region, food and beverage products with texturants are making foray in a big way with the growing food processing industry. Texturants, though primarily function as texturing agents, provide multiple benefits in food processing and improve the appeal of food and palatability. Also, increasing demand for processed foods in bakery, confectionery, convenience foods, and dairy industries would drive the market for food texturants globally.

This report provides a comprehensive analysis of the food texture markets. It categorizes the global food texture market based on:

Functionalities:

  • Thickening agents
  • Gelling agents
  • Emulsifying agents
  • Stabilizing agents
  • Others

Applications:

  • Dairy and frozen foods
  • Bakery & confectionery
  • Sauces & dressings
  • Beverages
  • Meat & poultry products
  • Others

Geography:

  • North America
  • Europe
  • Asia-Pacific RoW


Key Topics Covered

1 Introduction

2 Executive Summary

3 Premium Insights

4 Market Overview

5 Food Texture Market, By Functionalities

6 Food Texture Market, By Applications

7 Food Texture Market, By Geography

8 Competitive Landscape

9 Company Profiles

Companies Profiled

  • Ajinomoto
  • Archer Daniels Midland
  • Ashland
  • Avebe
  • Cargill
  • Cp Kelco
  • E.I. Dupont De Nemours & Company
  • Estelle Chemicals
  • Fiberstar
  • Fmc Corporation
  • Fuerst Day Lawson
  • Ingredion
  • Kerry Group
  • Lonza Group
  • Naturex
  • Nexira
  • Palsgaard
  • Penford Corporation
  • Premium Ingredients
  • Puratos Group
  • Riken Vitamin
  • Royal Dsm
  • Taiyo Kagaku
  • Tate & Lyle
  • Tic Gums

For more information visit http://www.researchandmarkets.com/research/cscgxm/food_texture

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Sector: Food

Source:Research and Markets