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
About Research and Markets
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Research and Markets
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Sector:
Food