Global Textural Food Ingredients Market Poised to Attain High-Value Growth by 2027, Driven by High Demand in North America and Western Europe

Although many customers are aware of the importance of flavor in the food product, many of them are unaware of the importance of texture in it. Various texturizing ingredients available in food texture market add various characteristics to the food. Presently, consumers in the established regions of North America and Western Europe are showing an increasing preference for various types of textures in the food they consume. Recently, a global market study titled “Textural Food Ingredients Market: Global Industry Analysis 2012- 2016 and Opportunity Assessment 2017-2027” has been publicized to the wide repository of Market Research Hub (MRH), which offers a holistic outlook of the market covering market trends, factors along with industry growth prospects from 2012 to 2017, and forecast to 2027. According to the research key findings, the market is predicted to grow at a CAGR of 5.4% through 2027.

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Regional Analysis

The report also highlights opportunities in the cash and coin deposit bags market at the global and regional level. The regional outlook offered in the report offers analysis and insights on the markets in Western Europe, Eastern Europe, Latin America, North America, Japan, APEJ and MEA. Looking to the global market scenario, it has been analyzed that the growing consumer demand for better texture and taste in food products consumed has forced food manufacturers to resort to product innovation in textural food ingredients to cater to a diversified consumer appetite.

As per the key evaluations, with a projected 24% value share by 2027 end, the textural food ingredients market in APEJ is likely to witness tremendous growth in the coming years, resulting in a CAGR of 6.1% during the period of assessment. Also, the North America textural food ingredients market, however, will retain its leading position, with an estimated market value of US$ 3,253.7 Mn by 2017 end.

In Western Europe, the market for dairy products and frozen food especially drinking milk products will witness significant growth during the study period. This is because manufacturers are launching new blends of starches for confectionery texturing solutions.

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Market Segmentation

The global textural food ingredients market forecast is presented in the study on the basis of functionality, application, type and form. By type, it covers Hydrocolloids, Emulsifiers, Starch and Derivatives and others. On the basis of functionality, Emulsifying Agent, Stabilising Agent, Thickening Agent, Gelling Agent and others have been covered.

Moving further, the research also observed that the growing food processing industry is likely to drive the global textural food ingredients market over the forecast period. For a better understanding, an important section of the report studies the competition levels in the global textural food ingredients market. Here, the study provides information on market structure, market share analysis, and a competition intensity mapping by market taxonomy. Some of the major players profiled in this study include Kerry Group Plc., Dohler GmbH, Archer Daniels Midland Company, Tate & Lyle PLC, Ingredients Inc., FMC Corporation, Sensient Technologies Corporation, CHS Inc., Koninklijke DSM N.V., Naturex SA, Ajinomoto Co., Inc., Kelco.

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About Market Research Hub

Market Research Hub (MRH) is a next-generation reseller of research reports and analysis. MRH’s expansive collection of food market reports has been carefully curated to help key personnel and decision makers across industry verticals to clearly visualize their operating environment and take strategic steps.

MRH functions as an integrated platform for the following products and services: Objective and sound market forecasts, qualitative and quantitative analysis, incisive insight into defining industry trends, and market share estimates. Our reputation lies in delivering value and world-class capabilities to our clients.

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This release was published on openPR.