New York, NY -- (SBWIRE) -- 11/02/2020 -- The global Food Texture market was valued at USD 11,460.7 million in 2018 and is expected to reach USD 18,837.8 million by the year 2026, at a CAGR of 6.4%. The sensation of food texture plays a crucial role in influencing consumers' liking and preference of a food product.  Food textures help in retaining the nutrients and also prevent microorganism's growth, which results in extended shelf life. Textures observe full applications in dairy products, ice creams, confectionaries, chocolates, jams, bakery items, sauces, dressings, soups, and beverages. Cellulose derivatives, starch, gelatin, and algae extracts are usually used as food textures. Gelatin is used to preserve whipped cream and mousses; confectionery, such as gummy bears and marshmallows; starches are added to liquids, usually while heating.

The report studies the factors that are likely to influence the growth of the Food Texture market. The report includes the impact of the COVID-19 pandemic on the Food Texture industry. The report offers an in-depth analysis of the market size, market share, and market growth and its estimation through the forecast years on the basis of the COVID-19 crisis. The report is attuned to the recent COVID-19 crisis and its impact on the global market. The report explores the present and future impact of the pandemic and provides an insight into the market scenario in the post-pandemic world.

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The report provides a comprehensive overview of the competitive landscape and provides an analysis of the key companies operating in the industry. The top players operating in the industry are CP Kelco, Tate and Lyle PLC, Ingredion Inc, DuPont, Kerry Group, Lonza Group Ltd, Naturex, Puratos Group, Cargill Inc., Archer Daniels Midland Co. and Ajinomoto Co. Inc.

The Food Texture industry is segmented into:

On the basis of type, the food texture market has been segmented as follows:

Hydrocolloids
Emulsifiers
Specialty Starch
Others

On the basis of source, the food texturizing agents market has been segmented as follows:

Plant-based
Animal-based
Synthetic
Others (Microbes, sea weeds etc)

On the basis of functionality, the market has been segmented as follows:

Thickening
Gelling
Emulsifying
Stabilizing
Others

On the basis of application, the food texture market has been segmented as follows:

Dairy
Bakery
Confectionery
Poultry & meat
Ready to Cook & Eat
Sauces, soups & dressings
Other convenience food

Regional Outlook of Food Texture Market:

The report aims to provide a better understanding of the market dynamics and the workings of the industry on a global level. To gain a deeper understanding of the industry, the global Food Texture market is analyzed on the basis of key geographical regions such as North America, Latin America, Europe, Asia-Pacific, and the Middle East & Africa.

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Table Of Contents:

Market Overview

Manufacturers Profiles

Global Food Texture Market Competition, by Manufacturer

Global Food Texture Market Analysis by Regions

North America Food Texture by Countries, Type, Application and Manufacturers

Europe Food Texture by Countries, Type, Application and Manufacturers

Asia-Pacific Food Texture by Countries, Type, Application and Manufacturers

South America Food Texture by Countries, Type, Application and Manufacturers

Middle East and Africa Food Texture by Countries, Type, Application and Manufacturers

Global Food Texture Market Segment by Type

Global Food Texture Market Segment by Application

Food Texture Market Forecast (2020-2027)

Sales Channel, Distributors, Traders and Dealers

Research Findings and Conclusion

Appendix

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