Food Texturants Market Research Report by Type (Hydrocolloids, Emulsifiers, Stabilizers and others), Category (Natural and Synthetic), Application (Dairy; Frozen Desserts, Bakery; Confectionery, Beverages, Sweet and Savory Snacks; Soups, Sauces; Dips; Meat, Poultry, & Seafood; and others), and Region (North America, Europe, Asia-Pacific, and RoW); Forecast till 2032

Food Texturants Market Scenario 

The global Food Texturants Market is expected to garner a revenue of USD 7.35 billion by 2030 with a CAGR of approximately 6.50% during the forecast period of 2022-2030. The major determinants contributing to the growth of the market are the rising use as a food additive in a variety of foods such as bakeries, snacks, beverages as well as functional foods, to improve the quality of the food & beverages products. However, raw material prices and availability, along with the restricted use of synthetic food texturants are hampering the market growth of food texturants. 

Manufacturers of food texturants are investing in R&D to offer clean-label ingredients. These types of ingredients are naturally sourced food texturants, such as agar, carrageenan, and other microbial hydrocolloids. Thus, it is expected to drive the demand for food texturants as they are comparatively easily available and do not have harmful effects on the human body. Additionally, as the food processing industry is growing around the world, the manufacturers in the industry are launching new processed products constantly, which, in turn, increases the demand for food additives such as texturants.