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The global food texturant market has witnessed a rise in demand from all major food processing regions. The introduction of a food texturant(s) in processed food helps reduce fats and sugar content significantly. Also, shelve stable dynamics of food texturants help manufacturers design more efficient processed foods in terms of stability and profitability. The food texturant market is expected to be driven by the growing functional foods and beverages industry in developed as well as developing regions. The food texturant market is expected to witness a significant transition of offerings by key players from traditional food texturants to clean label offerings as the former types tend to offer limited health benefits. This transition is expected to incorporate naturally-sourced food texturants, such as agar, carrageenan and other microbial hydrocolloids, and further boost the demand for food texturants as they are comparatively cheaper and easily available. Bakery products, confectioneries, snacks, beverages, and sauces are considered to be major end-users for the food texturant market and since these industries are witnessing steady growth, the food texturant market is also expected to have a positive outlook over the forecast period. North America is expected to dominate the global food texturant market over the forecast period, owing to the region’s vast food processing industry.

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Growing consciousness regarding healthy food has compelled key manufacturers to exclude specific ingredients or considerably reduce their content with the introduction of replacers, of which food texturants are a major part. Technological changes and newer and natural food texturants have significantly helped the food processing market overcome the general notion of the unhealthiness of food texturants. This change in dynamics and incorporation of newer and healthier products make the food texturant a lucrative market to participate in for ingredient manufacturers.

Some of the key players operating in the global food texturant market are, Tate & Lyle Plc., Koninklijke DSM N.V., E. I. du Pont de Nemours and Company, BASF SE, Cargill, Incorporated, Darling Ingredients Inc., Kerry Group PLC, CP Kelco, Ashland Inc., Fuerst Day Lawson, Ingredion Incorporated, Rico Carrageenan (W Hydrocolloids, Inc.), BENEO GmbH, ABF Ingredients Group, and Ewald-Gelatine GmbH.