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

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

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

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