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食品テクスチャーの世界市場-2023年～2030年

Global Food Texture Market - 2023-2030
出版日: | 発行: DataM Intelligence | ページ情報: 英文 190 Pages | 納期: 約2営業日

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価格
価格表記: USDを日本円(税抜)に換算
本日の銀行送金レート: 1USD=156.91円
食品テクスチャーの世界市場-2023年～2030年
出版日: 2023年07月07日
発行: DataM Intelligence
ページ情報: 英文 190 Pages
納期: 約2営業日
ご注意事項 :
本レポートは最新情報反映のため適宜更新し、内容構成変更を行う場合があります。ご検討の際はお問い合わせください。
  • 全表示
  • 概要
  • 目次
概要

市場概要

世界の食品テクスチャー市場は、2022年に128億米ドルに達し、2030年には181億米ドルに達すると予測され、予測期間2023～2030年のCAGRは4.5%で成長すると予測されています。食品テクスチャー市場は、ユニークな感覚体験を求める消費者需要の増加により、力強い成長を遂げています。

食感分析とレオロジーは、望ましい特性を持つ食品を開発する上で重要な役割を果たしています。これらの技術を用いて口当たり、粘度、ゲル化を操作することで、メーカーは消費者の嗜好に合わせた製品を作ることができます。さらに、食品科学と技術の進歩により、食感と一貫性を高めるためにエマルション、懸濁液、増粘剤、安定剤が使用されるようになり、これが予測期間における世界の食品テクスチャー市場規模を押し上げています。

これらの原料は、保存期間を延長しながら視覚的に魅力的で安定した食品システムを作り出す能力を配合者に提供します。全体として、テクスチャー関連分野への関心の高まりが技術革新を促進し、予測期間中の食品テクスチャー市場を推進しています。

市場力学

都市部における人口増加と食感食品需要の高まり

都市部における人口の増加と食感食品に対する需要の高まりが食品業界を再構築しています。都市化が進むにつれて、消費者の多様な嗜好に対応する必要性が生じています。より豊かな感覚を味わいたいという欲求が、優れた味覚とともに興味深い食感を提供する食品への需要を押し上げています。多忙なスケジュールを特徴とする都市部のライフスタイルが、便利ですぐに食べられる食感食品の需要に拍車をかけています。

さらに、国際的な料理や料理の動向に触れることで、好奇心がかき立てられ、多様な食感の食品への渇望が高まっています。ソーシャルメディアと食の動向は、視覚的に魅力的で食感の興味をそそる料理が注目を集め、食感を含む食の美学の重要性をさらに増幅させています。こうした動向に対応するため、食品メーカーは研究開発に投資して、都市部の消費者の需要を満たす革新的な食感食品を作り出そうとしています。

食感の革新が市場拡大を牽引します

食品に新しく強化された食感のイントロダクションが成長機会を生み出し、消費者の関心を引きつけています。食品の食感における革新は、食品や飲食品を摂取する際の全体的な楽しみと満足感を高める独自の感覚体験を提供します。メーカーは、心地よい口当たり、改善された一貫性、強化されたフレーバー・リリースを提供するテクスチャーの開発に注力しています。

斬新な食感の需要は、進化する消費者の嗜好と刺激的な料理体験への欲求によってもたらされます。消費者は興味をそそる食感を提供する製品を積極的に求めており、食事にさらなる興味を加えています。さらに、革新的な食感ソリューションは、メーカーが競争市場で自社製品を差別化することを可能にします。革新的な食感を取り入れることで、食品会社は独自のブランド・アイデンティティを確立し、消費者の注目を集めることができます。例えば、2022年9月22日、革新的なベーキング・ミックスと飲料ミックスのデザイナーであるテクスチャー・メーカー社は、革新的なモチベーキング・ミックス・ブランドのチューコを発売しました。

食品テクスチャーのマイナス効果

食品テクスチャーを操作することで、実際の糖分や塩分のレベルとは無関係に、甘味や塩味が強まったり弱まったりする目の錯覚を引き起こす可能性があります。この効果は食感の知覚に直接影響します。とはいえ、特定の食感には、高カロリー含有量、エネルギー損失、アレルゲン性の高まりなどの欠点が伴うことを認識することが不可欠です。こうした欠点は、予測期間内の市場成長に課題をもたらす可能性があります。

COVID-19影響分析

COVID-19分析には、COVID前シナリオ、COVIDシナリオ、COVID後シナリオに加え、価格力学（COVID前シナリオと比較したパンデミック中およびパンデミック後の価格変動を含む）、需給スペクトラム（取引制限、封鎖、およびその後の問題による需給の変化）、政府の取り組み（政府機関による市場、セクター、産業を活性化させる取り組み）、メーカーの戦略的取り組み（COVID問題を緩和するためにメーカーが行ったことをここで取り上げる）が含まれます。

人工知能分析

人工知能（AI）分析は食品の食感研究に革命をもたらし、貴重な洞察と進歩をもたらしています。AIは機械学習アルゴリズムを通じて、原材料、加工パラメータ、および得られる食感の間のパターンと相関関係を特定することにより、食感の予測を可能にします。また、消費者の嗜好や機器による測定データを分析することで、食感の最適化も容易になります。AIベースの画像解析は、粒子径や表面粗さなどの属性を定量化することで、精密かつ非破壊的な食感評価を可能にします。食品加工中の食感関連パラメータのリアルタイムモニタリングは、センサーとAIアルゴリズムの統合によって可能になります。

さらに、AIを活用した官能分析は、消費者の食感に対する認識を理解するのに役立ち、期待に応える製品の開発に役立ちます。全体として、食品の食感におけるAI分析は、予測、最適化、評価、モニタリング、官能分析における進歩に多大な可能性を提供し、食品業界における製品開発と消費者満足度の向上につながります。

目次

第1章 調査手法と調査範囲

第2章 市場の定義と概要

第3章 エグゼクティブサマリー

第4章 市場力学

  • 市場への影響要因
    • 促進要因
      • 食感の革新
    • 抑制要因
      • 食感の弊害
    • 機会
    • 影響分析

第5章 産業分析

  • ポーターのファイブフォース分析
  • サプライチェーン分析
  • 価格分析
  • 規制分析

第6章 COVID-19分析

第7章 機能別

  • 増粘剤
  • ゲル化剤
  • 乳化剤
  • 安定化剤
  • その他

第8章 用途別

  • 乳製品
  • ベーカリー
  • 菓子類
  • その他

第9章 地域別

  • 北米
    • 米国
    • カナダ
    • メキシコ
  • 欧州
    • ドイツ
    • 英国
    • フランス
    • イタリア
    • スペイン
    • その他欧州
  • 南米
    • ブラジル
    • アルゼンチン
    • その他南米
  • アジア太平洋
    • 中国
    • インド
    • 日本
    • オーストラリア
    • その他アジア太平洋地域
  • 中東・アフリカ

第10章 競合情勢

  • 競合シナリオ
  • 市況/シェア分析
  • M&A分析

第11章 企業プロファイル

  • Ajinomoto
    • 会社概要
    • 製品ポートフォリオと説明
    • 財務概要
    • 主な発展
  • Archer Daniel Midland Company
  • Ashland Inc
  • Avebe
  • Cargill Incorporated
  • Fibrestar Inc
  • FMC Corporation
  • Estelle Chemicals
  • Ingredion Inc
  • Kerry Group

第12章 付録

目次
Product Code: FB5202

Market Overview

The Global Food Texture Market reached US$ 12.8 billion in 2022 and is expected to reach US$ 18.1 billion by 2030 and is expected to grow with a CAGR of 4.5% during the forecast period 2023-2030. The food texture market is experiencing robust growth due to increasing consumer demand for unique sensory experiences.

Texture analysis and rheology play a vital role in developing food products with desirable characteristics. The manipulation of mouthfeel, viscosity, and gelation using these techniques allows manufacturers to create products that cater to consumer preferences. Additionally, advancements in food science and technology have led to the use of emulsions, suspensions, thickening agents, and stabilizers to enhance texture and consistency which driving the global food texture market size in the forecast period.

These ingredients offer formulators the ability to create visually appealing and stable food systems while extending shelf life. Overall, the growing interest in texture-related fields is driving innovation and propelling the food texture market in the forecast period.

Market Dynamics

The Growing Population and Rising Demand for Textured Food in Urban Areas.

The growing population in urban areas and the rising demand for textured food are reshaping the food industry. With urbanization on the rise, there is a need to cater to the diverse preferences of consumers. The desire for enhanced sensory experiences is driving the demand for food products that offer interesting textures alongside great taste. Urban lifestyles, characterized by busy schedules, have fueled the demand for convenient and ready-to-eat textured food options.

Moreover, exposure to international cuisines and culinary trends has sparked curiosity and a craving for diverse and textured foods. Social media and food trends have further amplified the importance of food aesthetics, including textures, as visually appealing and texturally intriguing dishes garner attention. In response to these trends, food manufacturers are investing in research and development to create innovative textured food options that meet urban consumers' demands.

The Innovation in Food Texture Drives the Market Expansion.

The introduction of new and enhanced textures in food products is creating growth opportunities and captivating consumer interest. Innovations in food texture provide unique sensory experiences that elevate the overall enjoyment and satisfaction of consuming food and beverages. Manufacturers are focusing on developing textures that deliver a pleasing mouthfeel, improved consistency, and enhanced flavor release.

The demand for novel food textures is driven by evolving consumer preferences and their desire for exciting culinary experiences. Consumers are actively seeking products that offer intriguing textures, adding an extra layer of interest to their meals. Moreover, innovative food texture solutions enable manufacturers to differentiate their products in the competitive market. By incorporating innovative textures, food companies can establish a distinct brand identity and attract consumer attention. For instance, on September 22, 2022, Texture Maker, a designer of innovative baking and beverage mixes, launched the innovative mochi baking mix brand chewco.

The Negative Effects of Food Texture.

The manipulation of food textures has the potential to create an optical illusion of heightened or reduced sweetness or saltiness, independent of the actual sugar or salt levels present. This effect directly impacts the perception of food texture. Nevertheless, it is essential to recognize that certain food textures come with drawbacks, including high-calorie content, energy loss, and heightened allergenicity. These disadvantages may pose challenges to market growth in the projected timeframe.

COVID-19 Impact Analysis

The COVID-19 Analysis includes Pre-COVID Scenario, COVID Scenario and Post-COVID Scenario along with Pricing Dynamics (Including pricing change during and post-pandemic comparing it with pre-COVID scenarios), Demand-Supply Spectrum (Shift in demand and supply owing to trading restrictions, lockdown, and subsequent issues), Government Initiatives (Initiatives to revive market, sector or Industry by Government Bodies) and Manufacturers Strategic Initiatives (What manufacturers did to mitigate the COVID issues will be covered here).

Artificial Intelligence Analysis

Artificial intelligence (AI) analysis is revolutionizing the study of food texture, providing valuable insights and advancements. Through machine learning algorithms, AI enables texture prediction by identifying patterns and correlations between ingredients, processing parameters, and resulting textures. It also facilitates texture optimization by analyzing data on consumer preferences and instrumental measurements. AI-based image analysis allows for precise and non-destructive texture evaluation by quantifying attributes like particle size and surface roughness. Real-time monitoring of texture-related parameters during food processing is made possible by integrating sensors and AI algorithms.

Additionally, AI-powered sensory analysis helps understand consumer perception of texture, aiding in the development of products that meet expectations. Overall, AI analysis in food texture offers tremendous potential for advancements in prediction, optimization, evaluation, monitoring, and sensory analysis, leading to improved product development and consumer satisfaction in the food industry.

Segment Analysis

The global food texture market is segmented based on functionalities, application, and region.

In the Global Market of Food Texture, the Gelling Agents Segment is the Fastest Growing Segment.

The gelling agents segment is experiencing rapid growth and emerging as the fastest-growing segment in the food texture market. Gelling agents play a crucial role in achieving desired textures in various food products, including desserts, confectioneries, and processed meats. These agents facilitate the formation of stable and structured gels, enhancing the consistency, mouthfeel, and overall quality of the final product.

The increasing consumer demand for foods with appealing textures, such as creamy, smooth, or firm, is driving the growth of the gelling agents segment. These agents enable manufacturers to create innovative and indulgent food products that cater to evolving consumer preferences.

Geographical Analysis

North America is the Fastest Growing Market in the Food Texture Market

The food texture market in North America is experiencing robust growth as the demand for unique and appealing textures in food products continues to rise. The region's growing population, evolving consumer preferences, and increasing focus on sensory experiences are key factors driving this growth.

In North America, consumers are increasingly seeking food products that offer interesting and enjoyable textures. The desire for diverse textures, such as crispy, creamy, or chewy, has led to a surge in demand for innovative food texture solutions. This trend is fueled by changing lifestyles, busy schedules, and the need for convenient and pleasurable eating experiences.

Furthermore, advancements in technology and research and development activities are driving the growth of the food texture market in North America. Manufacturers are investing in innovative techniques and ingredients to create textures that enhance the overall sensory experience and differentiate their products in the competitive market. For instance, on September 22, 2021, Ingredion launched a brand-new range of plant-based protein isolates known as VITESSENCE Pulse 1853 in Canada. These isolates are derived from yellow peas and offer a neutral flavor profile and a smooth texture, which makes them exceptionally well-suited for application in plant-based meat substitutes.

Competitive Landscape

The major global players in the market include: Ajinomoto, Archer Daniel Midland Company, Ashland Inc, Avebe, Cargill Incorporated, Fibrestar Inc, FMC Corporation, Estelle Chemicals, Ingredion Inc and Kerry Group.

Why Purchase the Report?

  • To visualize the global food texture market segmentation based on functionalities, applications, and region as well as understand key commercial assets and players.
  • Identify commercial opportunities in the market by analyzing trends and co-development.
  • Excel data sheet with numerous data points of food texture market-level with all segments.
  • The PDF report consists of cogently put-together market analysis after exhaustive qualitative interviews and an in-depth market study.
  • Product mapping is available as Excel consists of key products of all the major market players.

The global Food Texture market report would provide approximately 61 tables, 58 figures and 190 Pages.

Target Audience 2023

  • Manufacturers/ Buyers
  • Industry Investors/Investment Bankers
  • Research Professionals
  • Emerging Companies

Table of Contents

1. Methodology and Scope

  • 1.1. Research Methodology
  • 1.2. Research Objective and Scope of the Report

2. Market Definition and Overview

3. Executive Summary

  • 3.1. Market Snippet, By Functionalities
  • 3.2. Market Snippet, By Application
  • 3.3. Market Snippet, by Region

4. Market Dynamics

  • 4.1. Market Impacting Factors
    • 4.1.1. Drivers
      • 4.1.1.1. The innovation in food texture drives the market expansion
    • 4.1.2. Restraints
      • 4.1.2.1. The negative effects of food texture
    • 4.1.3. Opportunity
    • 4.1.4. Impact Analysis

5. Industry Analysis

  • 5.1. Porter's Five Force Analysis
  • 5.2. Supply Chain Analysis
  • 5.3. Pricing Analysis
  • 5.4. Regulatory Analysis

6. COVID-19 Analysis

  • 6.1. Analysis of COVID-19 on the Market
    • 6.1.1. Scenario Before COVID-19
    • 6.1.2. Scenario During COVID-19
    • 6.1.3. Scenario Post COVID-19
  • 6.2. Pricing Dynamics Amid COVID-19
  • 6.3. Demand-Supply Spectrum
  • 6.4. Government Initiatives Related to the Market During Pandemic
  • 6.5. Manufacturers Strategic Initiatives
  • 6.6. Conclusion

7. By Functionalities

  • 7.1. Introduction
    • 7.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
    • 7.1.2. Market Attractiveness Index, By Functionalities
  • 7.2. Thickening Agents *
    • 7.2.1. Introduction
    • 7.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 7.3. Gelling Agents
  • 7.4. Emulsifying Agents
  • 7.5. Stabilizing Agents
  • 7.6. Others

8. By Application

  • 8.1. Introduction
    • 8.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 8.1.2. Market Attractiveness Index, By Application
  • 8.2. Dairy *
    • 8.2.1. Introduction
    • 8.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 8.3. Bakery
  • 8.4. Confectionery
  • 8.5. Others

9. By Region

  • 9.1. Introduction
    • 9.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Region
    • 9.1.2. Market Attractiveness Index, By Region
  • 9.2. North America*
    • 9.2.1. Introduction
    • 9.2.2. Key Region-Specific Dynamics
    • 9.2.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
    • 9.2.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 9.2.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 9.2.5.1. The U.S.
      • 9.2.5.2. Canada
      • 9.2.5.3. Mexico
  • 9.3. Europe
    • 9.3.1. Introduction
    • 9.3.2. Key Region-Specific Dynamics
    • 9.3.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
    • 9.3.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 9.3.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 9.3.5.1. Germany
      • 9.3.5.2. The U.K.
      • 9.3.5.3. France
      • 9.3.5.4. Italy
      • 9.3.5.5. Spain
      • 9.3.5.6. Rest of Europe
  • 9.4. South America
    • 9.4.1. Introduction
    • 9.4.2. Key Region-Specific Dynamics
    • 9.4.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
    • 9.4.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 9.4.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 9.4.5.1. Brazil
      • 9.4.5.2. Argentina
      • 9.4.5.3. Rest of South America
  • 9.5. Asia-Pacific
    • 9.5.1. Introduction
    • 9.5.2. Key Region-Specific Dynamics
    • 9.5.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
    • 9.5.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 9.5.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 9.5.5.1. China
      • 9.5.5.2. India
      • 9.5.5.3. Japan
      • 9.5.5.4. Australia
      • 9.5.5.5. Rest of Asia-Pacific
  • 9.6. Middle East and Africa
    • 9.6.1. Introduction
    • 9.6.2. Key Region-Specific Dynamics
    • 9.6.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionalities
    • 9.6.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application

10. Competitive Landscape

  • 10.1. Competitive Scenario
  • 10.2. Market Positioning/Share Analysis
  • 10.3. Mergers and Acquisitions Analysis

11. Company Profiles

  • 11.1. Ajinomoto
    • 11.1.1. Company Overview
    • 11.1.2. Product Portfolio and Description
    • 11.1.3. Financial Overview
    • 11.1.4. Key Developments
  • 11.2. Archer Daniel Midland Company
  • 11.3. Ashland Inc
  • 11.4. Avebe
  • 11.5. Cargill Incorporated
  • 11.6. Fibrestar Inc
  • 11.7. FMC Corporation
  • 11.8. Estelle Chemicals
  • 11.9. Ingredion Inc
  • 11.10. Kerry Group

LIST NOT EXHAUSTIVE

12. Appendix

  • 12.1. About Us and Services
  • 12.2. Contact Us