Download Databook
Download Sample
Table of Content
NA : +1 804 441 9344
sales@towardsfnb.com
Schedule a Meeting
May 2025
The global food texture market size reached at USD 15.79 billion in 2024 and is anticipated to increase from USD 16.67 billion in 2025 to an estimated USD 27.22 billion by 2034, witnessing a CAGR of 5.60% during the forecast period from 2025 to 2034. The tremendous healthcare applications of textured food products in the form of diverse manufacturing areas such as dairy, bakery, confectionery, and plant-based alternatives drives the importance of food texture features.
The great importance of food texture in the optimization of food quality resulting in customer satisfaction raises the expansion of the food texture market. Food texture measurement involves the use of different techniques, such as physical technique, instrumental evaluation of food texture, etc. The extensive use of food texture analyzers is driven by their versatile properties such as adhesiveness, hardness, brittleness, tensile strength, etc. The emerging need to measure the mechanical characteristics of food products drives the significance of food texture analysis.
2024 Highlights of the Kerry Group Plc, the Major Industrial Player in the Food Texture Market
A food texture plays an important role in giving a more appealing look to products such as freeze-dried confectionery, peelable fruit-flavored gummies, and crunchy and chewy protein snacks. A good texture is the principal factor adopted by companies to create delicious, crunchy, and high-quality food products. There are exciting innovations in texture by companies through their research and development efforts. The attractive branding of products reflects the increased consumer interest in the food and beverage products launched in the market. The opportunistic advertisements of products help them to expand their global presence and achieve an expansive reach in the food texture market.
It takes time for consumers to accept the nutritional importance of alternative food products same as that of traditional foods. There is a high demand from consumers for food products having higher nutritional values or healthier alternatives. Manufacturers need to perform fortification of food products to incorporate essential nutrients, vitamins, and minerals to meet consumer preferences for nutritionally balanced food solutions. Apart from this, it is challenging to select the right ingredients that exhibit the same nutritional qualities as traditional food products.
The industrial focus has shifted towards developing correct processing techniques to achieve the desired texture of food products. There is a wide utilization of flavor enhancers, natural flavors, and spices to incorporate a delicious taste into food products related to meat, dairy, and other animal-based products and achieve the perfect balance of flavors.
North America dominated the food texture market in 2024.
The growing awareness of gut health among 80% of Americans drives the demand for gut health food and drink products in North America, Asia Pacific, Europe, and the rest of the world. The outstanding research and innovation related to children’s nutrition, infants' nutrition, and their gut health are the major contributing factors to the regional market’s expansion. Most parents have a strong willingness to improve the digestive health and gut health of their babies through favorable food and drink options. Apart from this, Americans are also prioritizing their brain health and are concerned about their immune health.
How is the U.S. Population Prioritizing its Health and Wellness?
There is growing research and innovation in functional food, plant-based food, natural ingredients, and many others. The U.S. population highly preferring foods with global flavors, including nostalgic flavors and fusion flavors. The focus is shifted towards maintaining value and sustainability through affordability and convenience in accessing the products. American International Foods Inc. assists its customers in the effective identification, prediction, and response to emerging trends in the food manufacturing sector. This company provides its clients with personalized supply chain solutions and a diverse range of products containing more than 2500 food and beverage ingredients.
Asia Pacific is expected to grow at the fastest CAGR in the food texture market during the predicted timeframe.
According to the Food and Agriculture Organization of the United Nations, several countries in the Asian Pacific region constantly explore innovative technologies to fight against malnutrition and hunger. In September 2024, food industry professionals, nutrition experts, and government leaders from 19 Asian Pacific countries participated in the Capacity Building Workshop on Mainstreaming Nutrition in the One Country One Priority Product (OCOP) Initiative for Healthy Diets. There is an increasing development of products to support women’s health due to a growing focus of the region on early life. Furthermore, the ingredients supporting emotional wellbeing are developed in the region.
How did Singapore turn towards Sustainability through Food Research Programs?
Singapore Biotech has invited proposals from New Zealand research organizations to collaborate with research organizations in Singapore. It promotes the use of advanced biotechnology solutions in food manufacturing. These research projects in Singapore aim to promote sustainability, accessibility, and nutrition for newly launched foods. They also aim to transform the economy and healthcare system in Singapore. The development of scalable food processing technologies results in enhanced texture, taste, and nutritional quality of the newly invented food products.
The optimization of food processing technologies results in net-zero carbon and net-zero waste. Singapore food research programs focus on understanding the importance of health and nutrition. They understand the potential health impact of consumed foods. They also make efforts to develop techniques for highly precise performance and improvements in food manufacturing and fermentation bioprocesses.
Europe is seen to grow at a notable rate in the food texture market in the upcoming years. The changing patterns of food consumption in Europe help to resolve the challenges associated with the food system. Europe is focusing on reducing greenhouse gas emissions to improve public health and strengthen food security. There is improved competency within food industries by optimizing the availability, affordability, and appearance of healthy and sustainable food solutions. Europe has adopted important policy measures related to food labeling and information, public food procurement, product reformulation, marketing, advertising, taxes, and incentives. There are national food strategies and supportive frameworks of the European Union that help the European government to improve food-related policies.
Key Areas and Contributing Partners Supervised by the Food Policies in Europe
| Sr. No. | Name of the Country | Contributing Partner | Good Practice Policies |
| 1. | France | IDDRI | To ensure a sustainable public food procurement |
| 2. | Germany | Agora Agriculture | To support alternative proteins |
| 3. | Netherlands | WUR | To focus on food loss and waste reduction |
| 4. | Finland | Demos Helsinki | To support the national food strategy |
| 5. | Denmark | Concito | To provide dietary guidelines for health and climate |
| 6. | Poland | IZG | To promote social policy to fight against food poverty |
| 7. | Portugal | University of Evora | To ensure vegetarian options in public canteens |
| 8. | Sweden | SEI | To provide free and more sustainable meals in schools |
| 9. | Spain | BC3 | To implement food chain law and food waste law |
| 10. | UK | IEEP UK | To support regional and local food policy |
| 11. | Switzerland | ETH Zurich | To unite with experts and citizens to implement food policies |
(Source: Agora-Agriculture)
How big is the need for Food Policies in European Countries to adapt to new challenges?
How the hydrocolloids segment dominated the market in 2024?
The hydrocolloids segment dominated the food texture market in 2024. The hydrocolloids like xanthan gum and pectin play an important role in improving the moisture, retention, and shelf-life of bakery and confectionery products. In dairy products, they contribute to stabilizing cheese, ice-cream, yogurt, preventing water separation, and improving texture. They improve texture and water retention quality in meat products, while in plant-based meats, they resemble the fibrous texture of animal protein. There is an incredible demand for hydrocolloids due to their potential properties as stabilizers and thickeners.
The proteins segment is expected to grow at the fastest CAGR in the food texture market during the predicted timeframe.
There is a great importance of textured vegetable proteins due to their rich nutritional value, outstanding production and processing features, natural physiological health functions, and excellent economic benefits. The textured proteinaceous foods are beneficial for patients suffering from health disorders such as high blood pressure, high cholesterol, diabetes, nephritis, obesity, and cardiovascular diseases. Moreover, different types of stuffing foods satisfy the taste buds and senses of consumers by providing a high-quality protein source.
What made the bakery and confectionery the dominant segment in 2024?
The bakery and confectionery segment dominated the food texture market in 2024. The new texture solutions in bakery products offer enhanced functionality through a balanced mixture of pectin and starch. The bakery manufacturers are enabled to differentiate the texture of products in terms of softness, resilience, moisture, and melting properties. The bakers offer alternative products to fats that have the same texture and taste as breads and cakes as traditional fats. The improved nutritional value of bakery and confectionery products maintains competitiveness among manufacturers and industrial players.
The dairy and frozen desserts segment expects the significant growth in the market during the forecast period.
The ice-cream production benefits from the use of stabilizers and emulsifiers. The stabilizers contribute to preventing serum separation, increase mix viscosity, reduce ice crystal growth, control water migration, slow the melting rate, and provide a smooth mouthfeel. The extensive use of stabilizers such as Tara gum, tamarind seed gum, cellulose gum, and many others improves the texture and quality of frozen desserts and ice-cream production. The use of emulsifiers in ice-cream formulations helps to promote fat nucleation during aging, deliver a dry and stiff frozen product, and enhance the smoothness and creamy texture of products.
Why did the plant-based segment dominate in 2024?
The plant-based segment dominated the food texture market in 2024. The excellent potential of plant-based diets to reduce the risk of developing chronic diseases such as high blood pressure, diabetes, heart disease, and certain types of cancer drives their popularity among global health-conscious consumers. They are enriched with vitamins, antioxidants, fibers, and minerals and low in cholesterol and saturated fats, which improve overall health and increase longevity. They improve digestion and gut health by providing a large number of fibers that regulate bowel movements and improve the growth of beneficial gut bacteria.
Britannia Bel Foods
Danone SA
By Product type
By Application
By Source
By Region
May 2025
May 2025
May 2025
May 2025
Annual Access, Limitless Research! Unlock all market research reports with our annual subscription. Stay on top of market trends and crucial insights year-round!
2500+
Client Queries in 20235000+
Insights Published40+
Consulting Projects Per Year25+
Analysts