Optimized Structure, Viscosity, and Smoothness in Various Food Products are Assisting the Growth of the Starch-based Texturizing Agents Market

Starch-based Texturizing Agents Market Outlook

Chemicals are used in foods to carry out specialized functions. As foods are processed for alteration in selected products, additives are usually used. The demand for starch-based texturizing agents is increasing day by day. Among all the additives, starch-based texturizing agents are used in a large quantity. Starch-based texturizing agents are meant to add or modify the whole texture of the food products. The primary starch-based texturizing agents are emulsifiers, stabilizers, phosphates, dough conditioners, etc., each one has its own unique functions. Apart from improving the texture of the foods, some of the other applications of starch-based texturizing agents are dispersion of oil and flavors of the foods, prevent evaporation of volatile flavor oil, and enhance the water-holding capacity of the food components. Owing to numerous applications, the starch-based texturizing agents market is likely to expand at a significant rate in the years to come.

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Optimized Structure, Viscosity, and Smoothness in Various Food Products are Assisting the Growth of the Starch-based Texturizing Agents Market

Modified starches have been made since a long time, and they have many applications in the food industry. The starch in starch-based texturizing agents is extracted from green plants as an energy store and is considered an essential energy source for humans. Starch-based texturizing agents are manufactured with the help of starch found majorly in potatoes, rice, wheat, and other foods. The appearance may vary depending on the source. Starch-based texturizing agents can be used in fat-free and low-fat foods, including mousse, mayonnaise, margarine (an edible spread), ice creams, yogurts, and cream cheese. The starch-based texturizing agents are also incorporated in drug and cosmetic formulations. The starch-based texturizing agents market is primarily driven by the health benefits they provide.

Starch-based Texturizing Agents Market - Segmentation

By nature, the starch-based texturizing agents market is segmented into:

Organic
Conventional

By product type, the starch-based texturizing agents market is segmented into:

Native
Modified

By source, the starch-based texturizing agents market is segmented into:

Rice
Potato

By Functionality, the starch-based texturizing agents market is segmented into:

Emulsifiers
Stabilizers
Dough Conditioners

By End-use, the starch-based texturizing agents market is segmented into:

Dairy
Soups
Dressings & Sauces
Fillings
Bakery
Confectionery
Snacks
Processed products
Infant formula

Global Starch-based Texturizing Agents Market - Key Players

The key players identified in the global starch-based texturizing agents market include Tate and Lyle, Beneo GmbH, Coöperatie AVEBE U.A, Cargill Inc., Kerry Group, Archer Daniels Midland Co., Emsland- Stärke GmbH, and Ingredion, among others.

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Key Developments in the Starch-based Texturizing Agents Market

Starch-based texturizing agents market is expected to grow in the years to come. Increased utilization in the food processing industry is expected to boost the growth of the starch-based texturizing agents market. Multiple new product launches have been observed over the years. For instance, in March 2017, a leading provider of ingredients solutions to different industries, Ingredion Inc., announced multiple additions to its very own line of PRECISA Crisp of functional starch texturizers for the snacks industry. The new series of starch-based texturizing agents offers differentiated functionality, delivering the manufacturers a number of solutions to address the different formulations and processing demands.

Opportunities for Starch-based Texturizing Agents Participants

Owing to its widespread applications in the food industry, the starch-based texturizing agents market is expected to propagate in the foreseeable future. The global starch-based texturizing agents market is driven by a constant increase in applications and an upsurge in demand from growing economies. Removal of fat from a food product often results in adverse effects on the structure and organoleptic properties such as opacity, lubricity, smoothness, and flavor profile. The consumer demand for low-fat foods that helps in retaining the quality of the full-fat formulation has led to the development of a large number of potential starch-based texturizing agents, which in turn is presenting an opportunity for the vendors to enter the starch-based texturizing agents market.

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