Food Texturizers Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027)

Market Overview

Global food texturizers Market is projected to grow at a CAGR of 5.1% during the forecast period (2020 - 2025).

• Globally, most of the food and beverage companies are utilizing food texturizing agents as food stabilizers and emulsifiers, owing to their qualities of restricting microorganism growth, enhancing shelf-life and above all a distinct mouth feel of the food products.
• The improving palatability and taste appeal enhancement are reflecting the rapid growth of food texturizers in the food and beverage industry. The growth of the food texturizers market is largely driven by global food and beverage growth, which will continue in the future as well. 

Scope of the Report

The global food texturizer market is segmented by type and application. On the basis of type, the market is segmented into cellulose derivatives, gums, pectins, gelatins, starch, inulin, dextrins, and others. On the basis of application, the market is segmented into dairy products & ice creams, confectionery, jams, layers, fillings, bakery, meat products, ready meals, sauces, beverage, and others. On the basis of geography, the study provides an analysis of the food texturizers market in the emerging and established markets across the globe, including North America, Europe, Asia-Pacific, South America, and Middle East & Africa. 

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Key Market Trends

Growing Demand for Low Calorie Food Products

Fast evolving lifeatyle have led to many innovations in food and beverage industry. Consumers  look for alternative food products, and focus on the ingredient content of the product. moreover, increasing obesity and cardiovascular diseases cases, over the last few years have triggered the demand for low-fat content food. Food texturizing agents have the ability to replace calorie-dense fats and oils, thus allowing the formulation of more healthy food. Inproved formulations of food products have also utilized food texturizing agents as "fat mimetic". For instance, cellulose derivatives such as microcrystalline cellulose, a type of texturizing agent are used to prepare low fat ice creams and dressings.

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