Key texturisers market forecast for multi-billion growth by the decade’s end
pic: Lubrizol
The market for food texturisers, including for confectionery and bakery sectors, is set to reach a total of over $14.54 billion by 2029, increasing at an annual CAGR rate of 5.2% over the next six years, according to new industry research, writes Neill Barston.
Results from market analysis conducted by Exactitude Consultancy, a research and consulting wing of Ameliorate Digital Consultancy, reveal the category’s expansion is largely down to rising consumer demand for ingredients that improve the overall characteristics of key product ranges.
This includes a core factor of manufacturers increasingly seeking texturisers that can assist in extending shelf-life of ranges, as well as restricting microbial growth, while also improving the perceived taste of products.
Among one of the most significant factors in the underlying growth of the segment has been notable levels of advancement in food processing technology that has driven product innovation within the overall ingredient category. This has been demonstrated with the development of high-pressure processing, enhanced extrusion techniques and nanotechnology, and nanotechnology that has been at the core of creating advanced solutions that offer greater levels of product stability, solubility and controlled-release properties, including within the gummy segment.
Such texturisers have various core sources, including a significant drive for plant-based solutions for confectionery and snacks, as well as synthetic texturisers, though for sweets, the prevailing trend according to many market observers has been in the continued evolution of the natural, clean-label segment.
As the new report from Exactitude noted, the global market for such product ranges, while demonstrating a strong potential for upward growth, is expected to be potentially hampered by rising customer preferences for organic food products and rising opposition to overconsumption of processed food due to its detrimental effects on health. Another check on growth rates for such ingredients may also be seen in the perceived relatively high calorie content of some products within this category.
Significantly, as the study revealed, there is a rising preference for texturisers derived from natural sources, such as pectin, agar, and carrageenan, as well as modified starches and gums. In response, manufacturers are increasingly developing and promoting clean label options.
In addition, the study also noted that texture is a critical aspect of food products, and manufacturers are investing in texture innovation to enhance the eating experience. This includes developing new texturisers or modifying existing ones to create unique textures, such as creamy, smooth, crunchy, or chewy, in various food applications.
