Food textures are referred to those textures of food that can be felt with tongue, teeth and finger. Foods have a variety of textures such as crunchy celery, potato chips, crisp crackers, creamy ice cream and various others. The food texture can change over time as it is stored for multiple reasons. Fruits and vegetables lose their turgor pressure when they lose water during storage and an apple loses its crispness and becomes leathery on the outside.

Texturizing agents (substances that are added to food to improve its appearance and taste) are used for the improvement of the texture of the food by providing it with clarity, thickness, creaminess, and various others. Texturizing agents provide several benefits in food processing. They improve the palatability and appeal of food. Increase in the consumption of convenience food has led to the growing demand for processed foods.

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The major driving factor of food texture market is the rising disposable income of the consumers in the developing regions. The disposable income of the consumers residing in countries such as, India, Brazil, Indonesia and various other countries is fuelling the growth of the food texture market. Developing markets is another factor which is driving the demand for the food texture market. The economic conditions of the developing regions such as Brazil, Indonesia and various others are increasing gradually and thereby owing to the increasing demand of the food texture market. Increasing demand for processed foods globally is also another factor driving this market,

However, added sodium in processed foods has an increased risk of heart disease. Processed foods often involve the loss of valuable nutrients which cannot be added back through enrichment and fortification. Consuming refined grains found in many of the processed foods instead of whole grains can increase the risk of high cholesterol. Food texturing involves the addition of extra sugar which is not suitable for consumption as it increases the risk of heart diseases, cavities and obesity. Processed food sometimes contains trans fat which may increase the risk of heart attack, high cholesterol and various other diseases. Other disadvantages of food texture include loss of energy, high calorie content and sometimes they are more allergenic than whole foods.

By product functionality, the food texture market has been segmented into thickening agents, stabilizing agents, gelling agents, emulsifying agents and various others.

By application, the food texture market has been segmented into, dairy and frozen foods, sauces and dressings, beverages, bakery and confectionery, meat and poultry and various others. However, bakery and confectionery items have no contribution in terms of application. The application of meat and poultry, dairy and frozen foods are increasing gradually.

By geography, the food texture market has been segmented into North America, Europe, Asia Pacific and Rest of the World. North America holds the maximum market share compared to the other regions due to the rise in the demand for food textures and the rise in the innovation in food solutions. Europe ranks second in terms of market share due to the rising demand for processed food. Asia Pacific is considered to be the fastest growing region for food textures. This is due to the increased demand beverage and food products with texturizing agents that are making way with the growing food processing industry. Rising demand for processed foods in dairy industries, convenience foods and bakery and confectionery is expected to drive the demand of the food texture market further.

Some of the major players operating in this industry are; Ajinomoto Co. Inc, Archer Daniels Midland Co., Asland Inc., Cp Kelco, Cargill Inc, E.I. Dupont De Nemours & Company, Estelle Chemicals and Fmc Corporation are some of the major players operating in the food texture market among others.