Highlights on Potential Facets Augmenting the Food Texture Market

In the food and beverage industry, texture is the new color. Texture is the key feature in those food products that can be felt with fingers, palate, tongue, or teeth. The evolving consumer preferences for enjoyable, more sophisticated, and personalized meal experiences are the key factors that have enhanced the value of food texture in the food and beverage sector. This blog talks about the latest trends and involvement of leading market players in the food texture market such as their strategic mergers and acquisitions, and new product launches. 

Elements drifting the market growth:

In recent years, the rising disposable income among individuals and their fast-paced lifestyles have significantly increased their inclination toward snack items. Nowadays, people are often taking food items such as chocolates, chips, protein bars, bakery products, juices, and energy drinks in their day-to-day lives. All such food items are highly relying on the food texture. Today, several leading market players, including Archer-Daniels-Midland Company, Kerry Group P.L.C., and DuPont de Nemours, Inc., are emphasizing food texture and introducing various food items that are crunchy and chewy to satisfy customer’s growing needs.

Moreover, some of the food and beverage-producing enterprises are also using 3D printing technology that can offer enhanced shapes and structural designs to attract customers globally. Along with this, these manufacturers are highly focusing on making a few twists on the texture of familiar food products such as Japanese fluffy and souffle pancakes that are highly in demand among consumers worldwide.  

According to a new report published by Allied Market Research, the food texture market is projected to rise at a CAGR of 5.7% from 2023 to 2032.

Product launches by leading companies:

The major players in the food and beverage industries have identified the potential of food texture and brought innovative food products to capture the attractiveness of individuals. For instance, Royal DSM, a global science-based company introduced the latest consumer-inspired food and beverage innovations that would showcase next-generation taste, texture, health, and sustainability of food product solutions including dairy, confectionery, bakery, beverage, and other categories. 

Moreover, Novamyl® and its toolbox of freshness solutions introduced a new bio solution, namely Novamyl® BestBite that could enhance the texture of the baking products and promote fresh texture, optimize recipes, and allow procedures that can reduce the dependency on added sugars in the various bakery products. 

Mergers and acquisitions:

Not only major product launches but several strategic mergers and acquisitions also contribute to reshaping the competitive insights of the market. For instance, IFF, a global leader in food, beverage, health, biosciences, and scent announced its merger with DuPont’s Nutrition & Biosciences, a global consumer goods and commercial products value chain. With this acquisition, the companies aimed to provide key ingredients and innovative solutions to optimize food texture in a wide range of food products to reach a huge customer base. 

Furthermore, Ingredion Incorporated, a renowned food and beverage ingredient provider announced its acquisition of KaTech, a leading food technology company to offer advanced texture and stabilization solutions to several emerging food and beverage organizations. This acquisition would help expand the food and beverage industries with a comprehensive suite of trademarking solutions. 

To conclude, the food texture market is experiencing prominent growth owing to the rising demand for processed and convenience food among individuals globally. Additionally, the growing incorporation of technology in developing food products with modified textures is another leading factor for market growth in the coming years. 

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