Food texture market forecast to reach USD38.62 billion by 2032

In February, Introspective Market Research announced the launch of its report, "Food Texture Market forecasting the global texture market to reach a value of USD 38.62 billion by 2032, from $23.65 billion in 2023 (CAGR of 5.60% expected during the forecast period from 2024 to 2032).

From soups to crisps, texturizers play a critical role in consumer satisfaction (Photo: David Smith I Dreamstime.com) 

Food texture refers to the physical qualities of food that are perceived by the senses of touch, both in the mouth and through handling. It encompasses attributes such as hardness, crunchiness, chewiness, smoothness, and stickiness, which influence how food feels during biting, chewing, and swallowing. Texture plays a critical role in the sensory experience of eating, as it directly impacts palatability and consumer satisfaction. For example, the crisp snap of a fresh apple or the creamy smoothness of yogurt contributes to the enjoyment of these foods. Texture is influenced by the composition and structure of the food, including its moisture content, fat levels, protein structure, and the way it is processed or prepared. In food science, texture is often measured objectively using tools like texture analyzers, which quantify properties such as tensile strength or firmness. Subjective sensory evaluation by trained panels is also common.

Leading factors driving the food texture market

The growing demand for processed and packaged foods is a key driver for the food texture market. As consumer lifestyles evolve toward convenience and on-the-go consumption, the popularity of ready-to-eat meals, snacks, and frozen products has surged. These products require consistent texture to meet quality expectations, enhance sensory appeal, and ensure a satisfying eating experience. Texture plays a crucial role in consumer perception of food, influencing mouthfeel, appearance, and overall product satisfaction. To cater to diverse preferences, manufacturers increasingly use texturizing agents like hydrocolloids, starches, and emulsifiers to achieve desired textures such as creaminess, crispiness, or chewiness. Moreover, the rise in health-conscious consumers has driven demand for low-fat, gluten-free, and plant-based alternatives. These products often rely on advanced texture-modifying ingredients to mimic the qualities of traditional formulations, further expanding the market.

Market opportunities

The food texture market is experiencing a significant surge in demand, fueled by innovations in clean-label solutions. As consumers increasingly seek transparency and natural ingredients in their food, manufacturers are shifting away from artificial additives to embrace plant-based and minimally processed alternatives. This trend is driving advancements in texture-enhancing solutions that align with clean-label expectations. Clean-label innovations, such as natural hydrocolloids, starches, and fibers derived from sources like seaweed, corn, and legumes, are redefining how food products achieve desirable textures. These ingredients not only improve mouthfeel and stability but also address consumer preferences for sustainable and health-conscious options. For instance, natural emulsifiers and gelling agents are gaining traction in dairy alternatives, baked goods, and meat substitutes.

Impact of high cost of natural ingredients 

The high cost of natural ingredients is a significant challenge restraining the growth of the food texture market. Consumers increasingly prefer natural, clean-label food products with recognizable ingredients, pushing manufacturers to replace synthetic additives with natural alternatives. However, natural ingredients, such as plant-based gums, hydrocolloids, and organic thickeners, often come with a higher price tag due to limited supply, complex extraction processes, and adherence to strict quality standards.

These elevated costs create a financial strain on manufacturers, especially small and medium-sized enterprises, which struggle to balance production expenses while maintaining competitive pricing. Additionally, the volatile availability of raw materials for natural ingredients, influenced by climatic conditions and geopolitical factors, exacerbates the pricing issues.