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The food texture market size is forecast to increase by USD 4.15 billion, at a CAGR of 4.57% between 2023 and 2028. The market is witnessing significant growth due to the rising demand for food texture products that extend the shelf-life of food items. Food manufacturers are increasingly using food texture additives, such as locust bean gum, agar-agar, and sodium alginate, as meat texture stabilizers to enhance the quality and texture of high-quality meat products. The trend towards fine dining and gourmet foods, particularly in molecular gastronomy, is driving the market for food texture additives. Consumers' preference for naturalness and taste in their food is also fueling the demand for natural food ingredients, leading to the development of new and innovative texture solutions.
Dextrins, a type of carbohydrate, are also gaining popularity as food texture enhancers due to their ability to provide a desirable mouthfeel and texture to various food products. Overall, the market for food texture additives is expected to grow steadily due to these trends and the increasing strategic alliances among market companies.
1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation by Product
7 Market Segmentation by Source
8 Customer Landscape
9 Geographic Landscape
10 Drivers, Challenges, and Trends
11 Vendor Landscape
12 Vendor Analysis
13 Appendix
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