Food Texturizing Agents to Register Consumption of Over US$ 10.5 Billion in 2019- Persistence Market Research

NEW YORK, December 18, 2018 /PRNewswire/ --

Projected for a healthy revenue growth of over 7% year over year in 2019, the global consumption of food texturizing agents is likely to represent a value of over US$ 10.5 Bn.

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Consistent functional evolution of food texturizing agents and a growing number of sources delivering food texturizing agents of superior quality and desired functionality will continue to further augment consumption at a global level.

As indicated by a newly published research intelligence by Persistence Market Research, the global market for food texturizing agents is primarily driven by the sustained issue of difficulty swallowing - more prominently in geriatric population.

"Nestlé Health Science S.A. has been initiating collaborative deals with healthcare providers, for strategic portfolio expansion. The company along with respective healthcare companies intends to step in the development of different texturizing thickeners for dysphagia patients," explains a senior market research analyst at PMR. 

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Largest Volumes of Texturizing Agents Are Poured in Bakery & Confectionary 

Escalating consumption of convenience foods, dramatically growing innovation and demand for bakery and confectionary products, and rapidly improving prospects for daily industry in the modernized F&B industry are cited as the key factors driving demand for volumes of food texturizing agents worldwide.

While the modern consumer insists adherence to a decent nutritional profile, shelf stability, transparent labels, and competitive prices while purchasing processed foods, research repeatedly highlights that the texture and taste remain non-negotiable. Food texturizing agents are thus most likely to continue witnessing robust demand over the foreseeable future.

With a prominent functional versatility that covers gelling, emulsification, texture modification, thickening, and protein stabilization, food texturizing agents find a wide applicability in an extensive selection of processed packaged foods and beverages - such as gravies, soups, sauces and dressings, jams and jellies, toppings, marmalades, dairy products, fruits juices, and other beverage products.