食品テクスチャー市場 - 世界の産業規模、シェア、動向、機会、予測：タイプ別、用途別、地域別、競合別、2020～2030年

世界の食品テクスチャーの市場規模は2024年に136億2,000万米ドルとなり、2030年にはCAGR 4.25%で、174億8,000万米ドルに達すると予測されています。

食品テクスチャーの世界市場は、消費者の期待の変化、食品加工技術の革新、強化された感覚体験を提供する製品への需要の高まりに後押しされ、一貫した成長を目の当たりにしています。食感は味覚と口当たりの形成において極めて重要な要素となっており、消費者の満足度とブランドロイヤルティに直接的な影響を与えています。これを受けて、食品メーカーは製品の魅力を向上させ、保存期間中の品質を維持し、植物性食品や低カロリー食品を含む幅広い食生活の嗜好に対応するために、食感を高める成分を配合するようになっています。

健康志向や環境意識の高い消費者に対応した、多機能でクリーンラベルの持続可能な食感改良ソリューションの開発に各社が注力しており、継続的な研究開発がこの市場の進化において中心的な役割を果たしています。同時に、有利な規制の枠組みや世界の小売の存在感の拡大により、既存の業界リーダーと新興イノベーターの双方に成長の道が開かれています。食品テクスチャー市場は、業界全体が製品の差別化、栄養価、官能的最適化に重点を置いていることに支えられ、長期的に力強い成長を遂げる位置にあります。消費者の行動が進化し続ける中、食感は世界の食品・飲料業界全体で製品のイノベーションを推進し、競争上の優位性を維持するための戦略的な手段であり続けると思われます。

主な市場促進要因

冷凍食品における食品テクスチャーの需要増加

主な市場課題

原材料のコストと入手可能性

主な市場動向

低カロリー食品の需要拡大

目次

第1章 概要

第2章 調査手法

第3章 エグゼクティブサマリー

第4章 顧客の声

第5章 世界の食品テクスチャー市場展望

• 市場規模・予測
  • 金額別
• 市場シェア・予測
  • タイプ別（セルロース誘導体、ガム、ペクチン、ゼラチン、デンプン、インスリン、デキストリン、その他）
  • 用途別（ベーカリー・菓子、乳製品・冷凍食品、肉・鶏肉製品、スナック・セイボリー、ソース・ドレッシング、その他）
  • 地域別
  • 企業別（2024年）
• 市場マップ

第6章 北米の食品テクスチャー市場展望

• 市場規模・予測
• 市場シェア・予測
• 北米：国別分析
  • 米国
  • カナダ
  • メキシコ

第7章 欧州の食品テクスチャー市場展望

• 市場規模・予測
• 市場シェア・予測
• 欧州：国別分析
  • ドイツ
  • 英国
  • イタリア
  • フランス
  • スペイン

第8章 アジア太平洋地域の食品テクスチャー市場展望

• 市場規模・予測
• 市場シェア・予測
• アジア太平洋地域：国別分析
  • 中国
  • インド
  • 日本
  • 韓国
  • オーストラリア

第9章 南米の食品テクスチャー市場展望

• 市場規模・予測
• 市場シェア・予測
• 南米：国別分析
  • ブラジル
  • アルゼンチン
  • コロンビア

第10章 中東・アフリカの食品テクスチャー市場展望

• 市場規模・予測
• 市場シェア・予測
• 中東・アフリカ：国別分析
  • 南アフリカ
  • サウジアラビア
  • アラブ首長国連邦

第11章 市場力学

• 促進要因
• 課題

第12章 市場動向と発展

• 最近の動向
• 製品上市
• 合併と買収

第13章 世界の食品テクスチャー市場：SWOT分析

第14章 競合情勢

• Cargill, Incorporated
• Ingredion Incorporated.
• Koninklijke DSM N.V.
• Archer-Daniels-Midland Company
• CP Kelco U.S., Inc
• Jungbunzlauer Suisse AG
• Deosen Biochemical（Ordos）Ltd.
• Euroduna Food Ingredients GmbH
• Kerry Group P.L.C.
• DuPont de Nemours, Inc.

第15章 戦略的提言

第16章 調査会社について・免責事項

Global Food Texture market was valued at USD 13.62 Billion in 2024 and is expected to reach USD 17.48 Billion by 2030 with a CAGR of 4.25%. The Global Food Texture Market is witnessing consistent growth, fueled by shifting consumer expectations, innovations in food processing technologies, and rising demand for products that deliver enhanced sensory experiences. Texture has become a pivotal factor in shaping taste perception and mouthfeel, directly impacting consumer satisfaction and brand loyalty. In response, food manufacturers are increasingly integrating texture-enhancing ingredients to improve product appeal, maintain quality during shelf life, and cater to a broader range of dietary preferences, including plant-based and low-calorie options.

Ongoing research and development is playing a central role in this market's evolution, with companies focusing on the creation of multi-functional, clean-label, and sustainable texturizing solutions that align with health-conscious and environmentally aware consumers. At the same time, favorable regulatory frameworks and an expanding global retail presence are opening up growth avenues for both established industry leaders and emerging innovators. The food texture market is positioned for strong, long-term growth, underpinned by an industry-wide emphasis on product differentiation, nutritional value, and sensory optimization. As consumer behavior continues to evolve, texture will remain a strategic lever in driving product innovation and maintaining competitive advantage across the global food and beverage sector.

Key Market Drivers

Rise in demand of Food Texture in Frozen Foods

The growing popularity of frozen foods is significantly contributing to the expansion of the global food texture market, as manufacturers seek innovative ways to preserve texture integrity and deliver high-quality sensory experiences in ready-to-eat and convenience food products. As consumers increasingly prioritize convenience without compromising on taste and quality, frozen foods have gained substantial traction worldwide intensifying the demand for advanced texturizing agents. Frozen food products are subject to multiple freeze-thaw cycles during storage, transportation, and preparation. These temperature variations can compromise texture, leading to sogginess, dryness, or structural breakdown. To overcome these challenges, manufacturers are relying on food texture enhancers such as hydrocolloids, gums, starches, and proteins that help maintain moisture balance, improve freeze-thaw stability, and ensure consistency in texture even after reheating. Today's consumers are demanding frozen meals that closely mimic the freshness and mouthfeel of homemade or freshly prepared dishes. Whether it's the crispness of frozen vegetables, the flakiness of a pastry, or the tenderness of a pre-cooked protein, texture plays a crucial role in meeting these expectations. This has led to increased adoption of sophisticated texturizing systems that enhance bite, chew, and visual appeal in frozen formulations.

The surge in frozen bakery and confectionery products such as frozen doughs, desserts, and pastries has accelerated demand for ingredients that offer moisture retention, softness, and structural stability post-baking or thawing. Additionally, the rise of frozen plant-based meals and meat substitutes has created a pressing need for texture agents that replicate the fibrous and juicy consistency of animal proteins, further expanding market opportunities for food texture solutions. The ongoing development of cold chain logistics and storage technologies in emerging markets is making frozen foods more accessible to a broader consumer base. As the volume of frozen food production increases, manufacturers are under pressure to deliver consistent product quality across geographies. This has made texture-enhancing ingredients a key component of product standardization and quality control. The rapid growth of ready-to-eat (RTE) meals, meal kits, and single-serve frozen items is reshaping consumer buying patterns. These products must deliver convenience and restaurant-like quality, where texture is a critical marker of freshness and taste. As a result, food manufacturers are incorporating tailored texture solutions that support multi-component meals and maintain optimal consistency under varied cooking conditions such as microwave, air fryer, or oven.

Key Market Challenges

Cost and Availability of Ingredients

The availability of ingredients is closely tied to the efficiency and reliability of the supply chain. Any disruptions in the supply chain, such as transportation issues, natural disasters, or political instability, can affect the availability of key ingredients required for creating desired food textures. Global food texture market players must navigate these challenges to ensure a steady and reliable supply of ingredients. Building robust supplier relationships, exploring alternative sourcing options, and implementing effective inventory management techniques can help mitigate the impact of supply chain disruptions.

Key Market Trends

Growing Demand of Low-Calorie Food Products

Rapidly evolving consumer lifestyles have spurred numerous innovations in the food and beverage industry. Consumers now seek alternative food products and place emphasis on ingredient content. Furthermore, the escalating cases of obesity and cardiovascular diseases in recent years have fueled the demand for low-fat food options. Food texturizing agents offer a viable solution by replacing calorie-dense fats and oils, thus facilitating the formulation of healthier food choices. Improved food product formulations have also leveraged food texturizing agents as "fat mimetics." For instance, cellulose derivatives such as microcrystalline cellulose, a type of texturizing agent, are utilized in the preparation of low-fat ice creams and dressings. Additionally, in 2022, the National Heart, Lung, and Blood Institute's articles highlighted that an energy imbalance occurs when individuals consume more calories than they burn, often resulting in overweight or obesity. Consequently, the demand for naturally derived ingredients in products is on the rise, mirroring the increasing prevalence of chronic conditions such as diabetes, obesity, and high blood pressure. According to the 2021 Global Health Monitor study, 52% of Mexico's population is classified as obese, with 13% diagnosed with diabetes, as reported in ScienceDirect. Similarly, data from the 2021 Health Survey for England reveals that 25% of men and 26% of women in England are considered obese. These rising health concerns are intensifying consumer demand for healthier dietary solutions, thereby accelerating the adoption of low-calorie food additives as manufacturers respond to shifting nutritional priorities.

Key Market Players

• Cargill, Incorporated
• Ingredion Incorporated.
• Koninklijke DSM N.V.
• Archer-Daniels-Midland Company
• CP Kelco U.S., Inc
• Jungbunzlauer Suisse AG
• Deosen Biochemical (Ordos) Ltd.
• Euroduna Food Ingredients GmbH
• Kerry Group P.L.C.
• DuPont de Nemours, Inc.

Report Scope:

In this report, the Global Food Texture Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

Food Texture Market, By Type:

• Cellulose Derivatives
• Gums
• Pectins
• Gelatins
• Starch
• Insulin
• Dextrins
• Others

Food Texture Market, By Application:

• Bakery and Confectionary
• Dairy and Frozen Foods
• Meat & Poultry Products
• Snacks and Savory
• Sauces and Dressing
• Others

Food Texture Market, By Region:

• North America
  • United States
  • Canada
  • Mexico
• Europe
  • France
  • United Kingdom
  • Italy
  • Germany
  • Spain
• Asia-Pacific
  • China
  • India
  • Japan
  • Australia
  • South Korea
• South America
  • Brazil
  • Argentina
  • Colombia
• Middle East & Africa
  • South Africa
  • Saudi Arabia
  • UAE

Competitive Landscape

Company Profiles: Detailed analysis of the major companies present in the Global Food Texture Market.

Available Customizations:

Global Food Texture Market report with the given market data, TechSci Research offers customizations according to a company's specific needs. The following customization options are available for the report:

Company Information

• Detailed analysis and profiling of additional market players (up to five).

Table of Contents

1. Product Overview

• 1.1. Market Definition
• 1.2. Scope of the Market
  • 1.2.1. Markets Covered
  • 1.2.2. Years Considered for Study
  • 1.2.3. Key Market Segmentations

2. Research Methodology

• 2.1. Objective of the Study
• 2.2. Baseline Methodology
• 2.3. Key Industry Partners
• 2.4. Major Association and Secondary Sources
• 2.5. Forecasting Methodology
• 2.6. Data Triangulation & Validation
• 2.7. Assumptions and Limitations

3. Executive Summary

• 3.1. Overview of the Market
• 3.2. Overview of Key Market Segmentations
• 3.3. Overview of Key Market Players
• 3.4. Overview of Key Regions/Countries
• 3.5. Overview of Market Drivers, Challenges, Trends

4. Voice of Customer

5. Food Texture Market Outlook

• 5.1. Market Size & Forecast
  • 5.1.1. By Value
• 5.2. Market Share & Forecast
  • 5.2.1. By Type (Cellulose Derivatives, Gums, Pectins, Gelatins, Starch, Insulin, Dextrins, Others)
  • 5.2.2. By Application (Bakery and Confectionary, Dairy and Frozen Foods, Meat & Poultry Products, Snacks and Savory, Sauces and Dressing, Others)
  • 5.2.3. By Region
  • 5.2.4. By Company (2024)
• 5.3. Market Map

6. North America Food Texture Market Outlook

• 6.1. Market Size & Forecast
  • 6.1.1. By Value
• 6.2. Market Share & Forecast
  • 6.2.1. By Type
  • 6.2.2. By Application
  • 6.2.3. By Country
• 6.3. North America: Country Analysis
  • 6.3.1. United States Food Texture Market Outlook
    • 6.3.1.1. Market Size & Forecast
      • 6.3.1.1.1. By Value
    • 6.3.1.2. Market Share & Forecast
      • 6.3.1.2.1. By Type
      • 6.3.1.2.2. By Application
  • 6.3.2. Canada Food Texture Market Outlook
    • 6.3.2.1. Market Size & Forecast
      • 6.3.2.1.1. By Value
    • 6.3.2.2. Market Share & Forecast
      • 6.3.2.2.1. By Type
      • 6.3.2.2.2. By Application
  • 6.3.3. Mexico Food Texture Market Outlook
    • 6.3.3.1. Market Size & Forecast
      • 6.3.3.1.1. By Value
    • 6.3.3.2. Market Share & Forecast
      • 6.3.3.2.1. By Type
      • 6.3.3.2.2. By Application

7. Europe Food Texture Market Outlook

• 7.1. Market Size & Forecast
  • 7.1.1. By Value
• 7.2. Market Share & Forecast
  • 7.2.1. By Type
  • 7.2.2. By Application
  • 7.2.3. By Country
• 7.3. Europe: Country Analysis
  • 7.3.1. Germany Food Texture Market Outlook
    • 7.3.1.1. Market Size & Forecast
      • 7.3.1.1.1. By Value
    • 7.3.1.2. Market Share & Forecast
      • 7.3.1.2.1. By Type
      • 7.3.1.2.2. By Application
  • 7.3.2. United Kingdom Food Texture Market Outlook
    • 7.3.2.1. Market Size & Forecast
      • 7.3.2.1.1. By Value
    • 7.3.2.2. Market Share & Forecast
      • 7.3.2.2.1. By Type
      • 7.3.2.2.2. By Application
  • 7.3.3. Italy Food Texture Market Outlook
    • 7.3.3.1. Market Size & Forecast
      • 7.3.3.1.1. By Value
    • 7.3.3.2. Market Share & Forecast
      • 7.3.3.2.1. By Type
      • 7.3.3.2.2. By Application
  • 7.3.4. France Food Texture Market Outlook
    • 7.3.4.1. Market Size & Forecast
      • 7.3.4.1.1. By Value
    • 7.3.4.2. Market Share & Forecast
      • 7.3.4.2.1. By Type
      • 7.3.4.2.2. By Application
  • 7.3.5. Spain Food Texture Market Outlook
    • 7.3.5.1. Market Size & Forecast
      • 7.3.5.1.1. By Value
    • 7.3.5.2. Market Share & Forecast
      • 7.3.5.2.1. By Type
      • 7.3.5.2.2. By Application

8. Asia-Pacific Food Texture Market Outlook

• 8.1. Market Size & Forecast
  • 8.1.1. By Value
• 8.2. Market Share & Forecast
  • 8.2.1. By Type
  • 8.2.2. By Application
  • 8.2.3. By Country
• 8.3. Asia-Pacific: Country Analysis
  • 8.3.1. China Food Texture Market Outlook
    • 8.3.1.1. Market Size & Forecast
      • 8.3.1.1.1. By Value
    • 8.3.1.2. Market Share & Forecast
      • 8.3.1.2.1. By Type
      • 8.3.1.2.2. By Application
  • 8.3.2. India Food Texture Market Outlook
    • 8.3.2.1. Market Size & Forecast
      • 8.3.2.1.1. By Value
    • 8.3.2.2. Market Share & Forecast
      • 8.3.2.2.1. By Type
      • 8.3.2.2.2. By Application
  • 8.3.3. Japan Food Texture Market Outlook
    • 8.3.3.1. Market Size & Forecast
      • 8.3.3.1.1. By Value
    • 8.3.3.2. Market Share & Forecast
      • 8.3.3.2.1. By Type
      • 8.3.3.2.2. By Application
  • 8.3.4. South Korea Food Texture Market Outlook
    • 8.3.4.1. Market Size & Forecast
      • 8.3.4.1.1. By Value
    • 8.3.4.2. Market Share & Forecast
      • 8.3.4.2.1. By Type
      • 8.3.4.2.2. By Application
  • 8.3.5. Australia Food Texture Market Outlook
    • 8.3.5.1. Market Size & Forecast
      • 8.3.5.1.1. By Value
    • 8.3.5.2. Market Share & Forecast
      • 8.3.5.2.1. By Type
      • 8.3.5.2.2. By Application

9. South America Food Texture Market Outlook

• 9.1. Market Size & Forecast
  • 9.1.1. By Value
• 9.2. Market Share & Forecast
  • 9.2.1. By Type
  • 9.2.2. By Application
  • 9.2.3. By Country
• 9.3. South America: Country Analysis
  • 9.3.1. Brazil Food Texture Market Outlook
    • 9.3.1.1. Market Size & Forecast
      • 9.3.1.1.1. By Value
    • 9.3.1.2. Market Share & Forecast
      • 9.3.1.2.1. By Type
      • 9.3.1.2.2. By Application
  • 9.3.2. Argentina Food Texture Market Outlook
    • 9.3.2.1. Market Size & Forecast
      • 9.3.2.1.1. By Value
    • 9.3.2.2. Market Share & Forecast
      • 9.3.2.2.1. By Type
      • 9.3.2.2.2. By Application
  • 9.3.3. Colombia Food Texture Market Outlook
    • 9.3.3.1. Market Size & Forecast
      • 9.3.3.1.1. By Value
    • 9.3.3.2. Market Share & Forecast
      • 9.3.3.2.1. By Type
      • 9.3.3.2.2. By Application

10. Middle East and Africa Food Texture Market Outlook

• 10.1. Market Size & Forecast
  • 10.1.1. By Value
• 10.2. Market Share & Forecast
  • 10.2.1. By Type
  • 10.2.2. By Application
  • 10.2.3. By Country
• 10.3. MEA: Country Analysis
  • 10.3.1. South Africa Food Texture Market Outlook
    • 10.3.1.1. Market Size & Forecast
      • 10.3.1.1.1. By Value
    • 10.3.1.2. Market Share & Forecast
      • 10.3.1.2.1. By Type
      • 10.3.1.2.2. By Application
  • 10.3.2. Saudi Arabia Food Texture Market Outlook
    • 10.3.2.1. Market Size & Forecast
      • 10.3.2.1.1. By Value
    • 10.3.2.2. Market Share & Forecast
      • 10.3.2.2.1. By Type
      • 10.3.2.2.2. By Application
  • 10.3.3. UAE Food Texture Market Outlook
    • 10.3.3.1. Market Size & Forecast
      • 10.3.3.1.1. By Value
    • 10.3.3.2. Market Share & Forecast
      • 10.3.3.2.1. By Type
      • 10.3.3.2.2. By Application

11. Market Dynamics

• 11.1. Drivers
• 11.2. Challenges

12. Market Trends & Developments

• 12.1. Recent Developments
• 12.2. Product Launches
• 12.3. Mergers & Acquisitions

13. Global Food Texture Market: SWOT Analysis

14. Competitive Landscape

• 14.1. Cargill, Incorporated
  • 14.1.1. Business Overview
  • 14.1.2. Product & Service Offerings
  • 14.1.3. Recent Developments
  • 14.1.4. Financials (If Listed)
  • 14.1.5. Key Personnel
  • 14.1.6. SWOT Analysis
• 14.2. Ingredion Incorporated.
• 14.3. Koninklijke DSM N.V.
• 14.4. Archer-Daniels-Midland Company
• 14.5. CP Kelco U.S., Inc
• 14.6. Jungbunzlauer Suisse AG
• 14.7. Deosen Biochemical (Ordos) Ltd.
• 14.8. Euroduna Food Ingredients GmbH
• 14.9. Kerry Group P.L.C.
• 14.10.DuPont de Nemours, Inc.

15. Strategic Recommendations

16. About Us & Disclaimer