Food Texture Market - Forecasts to 2018

Food and Beverage

FB 2095 | 2013

FOOD TEXTURE MARKET

By Functionalities (Thickening, Gelling, Emulsifying & Stabilizing Agents), Applications & Geography – Global Trends & Forecasts To 2018

Report Description Table of Contents List of Tables Sample Tables Sample Figures Related Reports About MarketsandMarkets

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

Report Description Key Take Aways •

Define size and segments of the food texture market

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Market segmentation and revenue forecast for various segments of food texture

•

Analyze the market structure by identifying various subsegments of the food texture market

•

•

Forecast revenue of the food texture market and its various sub-markets/micro-markets with respect to four main geographies; that is, North America, Europe, Asia-Pacific, and Rest of the World (RoW)

Analyze opportunities in the market for the stakeholders by identifying high-growth segments of the food texture market

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Identify and profile key players in the food texture market

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Track and analyze competitive developments, such as new product developments, partnerships, and mergers and acquisitions in the food texture market

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Identify major trends, drivers, and restraints of the food texture market

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Strategically analyze each sub-market with respect to individual growth trends and contribution to the overall market

Analyst Insights This research report categorizes the food texture market on the basis of functionality, applications, and regions. Major texturizing agents are covered in the report along with the end applications. Various texturizing agents comprising of hydrocolloids, emulsifiers, specialty starches, fibers, enzymes, etc. have been extensively covered in the report.

America, Europe, Asia-Pacific, and Rest of the World, which is further segmented on the basis of key countries that fall under the respective regions.

The food texture market has been covered in depth in this report; this includes both its current and forecast revenue. The significant applications for texturizing agents such as dairy & frozen foods, bakery & confectionery, meat & poultry products, sauces & dressings, and snacks & savory have been analyzed in this report. The report includes a detailed analysis of the market trends and estimation, competitive landscape, company profiles, market share analysis, etc.

The report defines, segments, and analyzes the texturizing agents market by estimating the global revenue ($million) for thickening agents, gelling agents, emulsifying agents, stabilizing agents, and other agents like binding and clarifying agents . Geographically, the market is segmented and forecasted on the basis of major regions, such as North

Report Description Texturizing agents are mainly used for improving the texture of the food material by providing it with creaminess, clarity, thickness, viscosity, etc. Although many customers are aware of the importance of flavor in the food product, many of them are unaware of the importance of texture in it. Various ingredients can have different effects on the food texture. They are used singly or in blend from in order to provide texture to the ultimate product. They are helpful in providing stable structure to the food, thus increasing its shelf life.

This research report provides a comprehensive analysis of the food texture market, which is witnessing steady growth on grounds of diverse applications in bakery and confectionaries, and meat & poultry products. Texturizing agents such as thickening, gelling, emulsifying, stabilizing, binding, and clarifying agents have been identified in the report. These agents are usually used in combination or offered as blends to be used in food products. The advent of many such versatile functions has escalated their usage in application-specific ingredients and new upscale end-use products. The food texture market was

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

Report Description examined in terms of value on a regional and country-wise level. The changing trends in the consumption of texturizing agents reflect the increased product penetration and purchasing power of the global population in the emerging economies.

Argentina). The growth strategies of market players have been identified and analyzed. The manufacturers are keenly aware of the emerging Asian, Latin American, and Eastern European markets as potential drivers of the texturizing agents business.

The market is predicted to continue flourishing in both developed and developing regions. The growth is also attributed to the growing demands for healthy and nutritious products and increase in demand for processed food. U.S. is one of the largest players in the texturizing agents business due to excessive demand for processed food products followed by Western Europe and China.

This report describes the food texture market across the globe.

The geographies covered include North America (U.S., Canada, Mexico), Europe (U.K., Germany, France, Italy, The Netherlands, Russia, etc.), Asia-Pacific (China, Japan, Australia, India), and Rest of the World (Brazil, South Africa,

Stakeholders •

Texturizing agents manufacturers (includes hydrocolloids, emulsifiers, and specialty starch manufacturers)

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Food and beverage manufacturers

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Research and consulting firms

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Government organizations and associations

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Research organizations

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Raw material manufacturers

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Texturizing agents traders, suppliers, and distributors

Assumptions made for the Report •

All USD exchange rates are as of 2012 unless specified

•

•

Inflation is not the part of pricing and price has been kept constant throughout the year for calculating market size in value

All the market players involved in the value chain process may also be involved

•

Texturizing agents are provided to the food manufacturers as blends depending upon the application

•

Specialty starches include only those starches which specifically and exclusively perform the function as texturizing agents

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Hydrocolloids are exclusive of the starch market, and thus starch is separately taken as “Specialty Starch”

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Prices have been assumed to be constant across the globe

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The numbers may not match up due to rounding off at subsequent levels

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All the data available in the report is specifically for the food texture market

Assumptions made for the Report The basic market information was collected through secondary research from government websites, companies' websites, and news releases. Also, worldwide food additives associations' websites such as Food Safety Association (FSA), World Health Organization (WHO), Food and Agriculture Organization (FAO), and other government and non-government information sources were taken as major informants of data. Moreover, we have used various

secondary sources, such as encyclopedia, directories, and databases to identify and collect information useful for this extensive, technical, and commercial study of the texturizing agents market. The secondary findings were validated by making telephonic calls to the industry experts. The primary sources include selected experts from related industries, and selected suppliers have been interviewed to obtain and verify critical information as well as to assess the future prospects.

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FB 2095

Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

2013

Report Description Research Methodology In the extensive secondary research process for this research study, several hundreds of secondary sources such as certified publications, articles from recognized authors, whitepapers, annual reports of companies, gold standard & silver standard websites, directories, and databases were used to identify and collect information useful for this extensive technical and commercial study of this global market.

In the primary research process done for this research study, the primary sources— industry experts, such as CEOs, Vice Presidents, Marketing Director, food ingredient experts, specialists, and managers and related key executives from various key companies, organizations in the texturants industry, and related industries—have been interviewed to obtain and verify both qualitative and quantitative aspects of this research study.

Secondary Research

Primary Research

Market Crackdown

Secondary research was mainly used to obtain key information about the industry's value chain, the market's monetary chain, and total pool of key players, the end-user applications, market classification & segmentation according to industry trends to the bottom-most level, geographical markets, and key developments in the industry.

§ Key players § End user application § Market classification § Annual reports of key industry players § Geographical markets and their share § Market trends § Technological innovations § Value chain § Market number validation § Competitive landscape validation § Market dynamics validation § Company profile information § Bottom-up approach § Data Triangulation § Qualitative and quantitative analysis § Market segmentation § Market estimation and market forecasting

burning issues, winning imperatives, key player strategies, technology roadmaps, evolutions, and timelines were also studied.

For the complete market engineering done for the total market crackdown, top-down, bottom-up approaches were used extensively along with several data triangulation methods to perform market estimation and market forecasting for all the overall segment and sub-segment markets listed in this report.

Extensive qualitative and further quantitative analysis were also done from all the numbers arrived at in the complete market engineering process, to list key information throughout the report.

After the complete market engineering with calculations to calculate market statistics with market size estimations, market forecasting, market crackdown, and data triangulation, extensive primary research was mainly used to gather extensive information to verify and validate critical numbers arrived for geography, functionality, and applications. Key market dynamics such as drivers, restraints, opportunities,

Markets Covered This report focuses on the food texture market. The research categorizes the food texture market based on geography, functionalities, and applications:

Based on geography:

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North America

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Europe

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Asia-Pacific

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

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Report Description •

ROW

Based on applications:

Based on functionalities:

•

Dairy and frozen foods

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Thickening agents

•

Bakery and confectionery

•

Gelling agents

•

Sauces and dressings

•

Emulsifying agents

•

Beverages

•

Stabilizing agents

•

Meat and poultry products

•

Other agents

•

Snacks and savory

•

Others

Market Size Estimation A top-down and bottom-up approach was used to estimate the market sizes of texturizing agents. The research methodology used to calculate the market size also includes the following details: •

The key players in the food texture market were identified and their market revenue was determined through secondary research

•

The annual reports of most of the market players were studied and utilized

•

The size of the food texture market was derived through primary interviews of the industry experts and

the forecast is based on an analysis of market trends, such as production and consumption •

The penetration of micro-markets was established through secondary sources and expert interviews

•

The geographical split is determined using secondary sources and expert interviews

•

It is based on various parameters, such as number of players in a particular region and the extent of research activity occurring in that geography.

Market Size Estimation Methodology Firstly, the bottom-up procedure was implemented in arriving at the overall market size of food texture market from the revenue of the key players (companies), and their shares in the market.

Total food texture market Total market Percentage split-up of market segments

Market segments by geography, functionality, & application

estimation

Geography-wise market crackdown

% split-up of subsegments

SubSegments

Company-wise revenues

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Calculations based on the revenue of key companies identified and country-wise market share in the market led to the overall market size. This overall market size was used in the top-down procedure to estimate the market sizes of all the other individual markets in the market segmentation by functionality, application, and geography via percentage splits from secondary and primary research.

Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

Report Description For the calculation of each type of specific market segment, the most appropriate immediate parent market size was used for implementing the top-down procedure. The bottom-up procedure was also implemented on data extracted from secondary research, to validate the market segment sizes obtained.

Market shares were then estimated for each of the companies to verify the revenue which were earlier used in the bottom-up procedure. With the data triangulation procedure and validation of data through primaries, the exact values of the overall parent market size were determined in this market research study. The data triangulation procedure implemented is explained in the next section.

Market Crackdown and Data Triangulation Data Triangulation Methodology After arriving at the overall market size from the market size estimation process explained above, the total market was split into several segments and sub-segments, by various types of classifications. In order to complete the overall market engineering process and arrive at exact statistics for all the market segments and sub-segments, data triangulation and market crackdown procedures explained below were implemented wherever applicable.

Secondary Research

The following figure shows the market crackdown structure and the data triangulation methodology implemented in the market engineering process of making this report.

Food Texture Market

Analytics

Primary Research

Secondary Sources •

Food Safety Association (FSA)

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Company websites

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World Health Organization (WHO)

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Press Releases

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Food and Agriculture Organization (FAO)

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Encyclopedia

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Institutes of Food Technologists (IFT)

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Research articles

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Government Websites

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Thesis

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Company annual reports

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Research databases

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

Report Description Key Data points Validated from Primary & Secondary Sources •

Past and future growth trends

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Market share of different types and their growth rates

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Geographical segmentation and their respective growth rate

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Key factors affecting the market

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Market share of different applications and their growth rates

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What are the competitive landscapes?

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Who are the main players in the texturizing agents market; what are their strategic directives, operational strengths? Who is doing what?

Key Questions Answered •

What are market estimates and forecasts, in terms of revenues for food texture market?

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What and where are the opportunities?

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What factors are driving market growth?

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Which are the key playing fields and winning-edge imperatives?

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

Table of Contents Chapter Headings ...........................................................................................................................Page No. 1.

Introduction .......................................................................................................................................24 1.1

Key Take-Aways....................................................................................................................................................24

1.2

Analyst Insights ....................................................................................................................................................25

1.3

Report Description ...............................................................................................................................................26

1.4

Stakeholders .........................................................................................................................................................27

1.5

Assumptions Made for the Report ......................................................................................................................27

1.6

Research Methodology ........................................................................................................................................28

1.6.1

Markets covered..............................................................................................................................................30

1.6.2

Market size estimation.....................................................................................................................................31

1.6.3

Market crackdown and data triangulation .......................................................................................................33

1.6.4

Secondary sources..........................................................................................................................................34

1.6.5

Key data points validated from primary & secondary sources ........................................................................35

1.6.6

Key questions answered .................................................................................................................................35

2.

Executive Summary ..........................................................................................................................36

3.

Premium Insights ..............................................................................................................................38 3.1

North America: The Market Leader .....................................................................................................................38

3.2

Region-Wise: Market Leaders .............................................................................................................................39

3.3

Texturizing Agents Supply Chain Analysis ........................................................................................................40

3.4

Market Share Analysis .........................................................................................................................................41

3.5

Market Dynamics ..................................................................................................................................................42

3.6

New Applications To Have Strong Growth .........................................................................................................43

3.7

Gelling Agents: Most Preferred Texturizing Agent............................................................................................44

3.8

New Products Launch: Most Preferred Growth Strategy .................................................................................45

3.9

High R&D Investment By Market Players For Innovative Solutions ................................................................46

3.10

Asia-Pacific Nations To Witness High Growth...................................................................................................47

3.11

North America Leads The Application Market In Meat & Poultry Products ....................................................48

3.12

Research Methodology ........................................................................................................................................49

3.13

Market Size Estimation Methodology .................................................................................................................50

3.14

Data Triangulation Methodology .........................................................................................................................51

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Table of Contents Chapter Headings ...........................................................................................................................Page No. 4.

Market Overview ................................................................................................................................52 4.1

Introduction...........................................................................................................................................................53

4.1.1

Hydrocolloids...................................................................................................................................................54

4.1.2

Emulsifiers.......................................................................................................................................................54

4.1.2.1 Characteristics restrict applicability ..........................................................................................................54 4.1.2.2 Market dominated by synthetic variants...................................................................................................55 4.1.3

Specialty Starches...........................................................................................................................................55

4.2

Market Segmentation ...........................................................................................................................................56

4.3

Market Share Analysis .........................................................................................................................................57

4.4

Texturizing Agents Supply Chain Analysis ........................................................................................................58

4.5

Burning Issue........................................................................................................................................................59

4.5.1

Fluctuation of price has led to uncertainty in the market .................................................................................59

4.5.2

Labeling of food...............................................................................................................................................59

4.6

Winning Imperatives.............................................................................................................................................60

4.6.1

Most preferred strategy - New products launch ..............................................................................................60

4.7

Impact Analysis ....................................................................................................................................................61

4.8

Market Dynamics ..................................................................................................................................................62

4.8.1

Drivers .............................................................................................................................................................63

4.8.1.1 Increased health consciousness ..............................................................................................................63 4.8.1.2 Functional potential of texturizing agents in new product lines & applications.........................................63 4.8.1.3 Research, Development, And Innovation.................................................................................................64 4.8.1.4 Convenience food sector - A boost for the food texture market ...............................................................65 4.8.2

Restraints ........................................................................................................................................................66

4.8.2.1 Consumer perception for E-Numbers ......................................................................................................66 4.8.2.2 Fluctuating prices .....................................................................................................................................68 4.8.2.3 Demand & supply imbalance in the market due to shortage of resources...............................................68 4.8.3

Opportunity......................................................................................................................................................69

4.8.3.1 Asia-Pacific: The growth engine...............................................................................................................69 4.8.3.2 Amending the product portfolio ................................................................................................................70 4.8.3.3 Increasing consumption of convenience foods in the near future ............................................................70 4.9

Porter’s Five Force Analysis ...............................................................................................................................71

4.9.1

Degree of competition .....................................................................................................................................72

4.9.2

Bargaining power of suppliers .........................................................................................................................72

4.9.3

Bargaining power of buyers.............................................................................................................................73

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Table of Contents Chapter Headings ...........................................................................................................................Page No. 4.9.4

Threat of substitutes........................................................................................................................................74

4.9.5

Threat of new entrants ....................................................................................................................................74

4.10

Patent Analysis .....................................................................................................................................................75

4.10.1 By regions .......................................................................................................................................................75 4.10.2 By years ..........................................................................................................................................................76 4.10.3 By companies..................................................................................................................................................77

5.

Food Texture Market, by Functionalities.........................................................................................79 5.1

Introduction...........................................................................................................................................................80

5.1.1

Key Features ...................................................................................................................................................80

5.1.1.1 Improves the taste & quality.....................................................................................................................80 5.1.1.2 Extends the shelf life of the products .......................................................................................................80 5.2

Thickening Agents................................................................................................................................................82

5.2.1

Key features ....................................................................................................................................................82

5.2.1.1 Hydrocolloids: Most widely used thickening agents .................................................................................82 5.3

Gelling Agents ......................................................................................................................................................88

5.3.1

Key features ....................................................................................................................................................88

5.3.1.1 Prevalent use of polysaccharides as gelling agents ................................................................................88 5.4

Emulsifying Agents ..............................................................................................................................................94

5.4.1

Key features ....................................................................................................................................................94

5.4.1.1 Texturizing agents: performing a multitude of emulsifying functions ........................................................94 5.5

Stabilizing Agents...............................................................................................................................................100

5.5.1

Key features ..................................................................................................................................................100

5.5.1.1 Stabilizing agents impart desired food characteristics ...........................................................................100 5.6

6.

Other Agents .......................................................................................................................................................106

Food Texture Market, by Applications ...........................................................................................111 6.1

Introduction .........................................................................................................................................................112

6.1.1

Key features ..................................................................................................................................................112

6.1.1.1 Food texture: a major factor in product acceptability..............................................................................112 6.2

Bakery & Confectionery .....................................................................................................................................114

6.2.1

Key features ..................................................................................................................................................114

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

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Table of Contents Chapter Headings ...........................................................................................................................Page No. 6.2.1.1 Improved quality of baked goods to sustain market growth ...................................................................114 6.2.1.2 Enhanced functionalities in confectionery items.....................................................................................114 6.3

Dairy & Frozen Foods.........................................................................................................................................120

6.3.1

Key features ..................................................................................................................................................120

6.3.1.1 Trend for providing customized solutions for dairy solutions..................................................................120 6.4

Meat & Poultry Products ....................................................................................................................................126

6.4.1

Key features ..................................................................................................................................................126

6.4.1.1 Novel applications for texturizing agents on the rise..............................................................................126 6.5

Beverages............................................................................................................................................................132

6.5.1

Key features ..................................................................................................................................................132

6.5.1.1 Thickening agents ensure consumer satiety..........................................................................................132 6.6

Snacks & Savory ................................................................................................................................................138

6.6.1

Key features ..................................................................................................................................................138

6.6.1.1 Robust growth for nutritional snacks ......................................................................................................138 6.7

Sauces & Dressings ...........................................................................................................................................144

6.7.1

Key features ..................................................................................................................................................144

6.7.1.1 Changing consumer habits ....................................................................................................................144 6.8

7.

Other Applications..............................................................................................................................................150

Food Texture Market, by Geography .............................................................................................155 7.1

Introduction.........................................................................................................................................................156

7.1.1

Key features ..................................................................................................................................................156

7.1.1.1 Demand in Asia-Pacific outpacing developed markets ..........................................................................156 7.1.1.2 Benefits for manufacturers drive usage of texturizing agents ................................................................156 7.1.1.3 Demand from convenience foods and premium bakery & confectionery applications is a key driver....157 7.2

North America .....................................................................................................................................................158

7.3

Europe .................................................................................................................................................................167

7.3.1

Key features ..................................................................................................................................................167

7.3.1.1 Consumer demand and manufacturer’s adoption drive market .............................................................167 7.3.2 7.4

Germany........................................................................................................................................................173

Asia-Pacific .........................................................................................................................................................185

7.4.1

Key features ..................................................................................................................................................185

7.4.1.1 Growing processed food industry...........................................................................................................185 7.5

ROW .....................................................................................................................................................................199

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

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Table of Contents Chapter Headings ...........................................................................................................................Page No. 8.

9.

Competitive Landscape ..................................................................................................................210 8.1

Introduction .........................................................................................................................................................211

8.2

Most Preferred Strategy – New Products Launch ...........................................................................................211

8.3

Mergers & Acquisitions......................................................................................................................................215

8.4

Agreements, Partnerships, Collaborations & Joint Ventures ........................................................................217

8.5

New Products Launch/Developments ..............................................................................................................219

8.6

Expansions & Investments ................................................................................................................................225

Company Profiles ............................................................................................................................230

(Overview, Financials, Products & Services, Strategy, and Developments)* 9.1

AJINOMOTO CO. INC. ........................................................................................................................................230

9.2

ARCHER DANIELS MIDLAND CO......................................................................................................................234

9.3

ASHLAND INC. ....................................................................................................................................................237

9.4

AVEBE..................................................................................................................................................................242

9.5

CARGILL INC.......................................................................................................................................................246

9.6

CP KELCO ...........................................................................................................................................................252

9.7

E.I. DUPONT DE NEMOURS & COMPANY ........................................................................................................256

9.8

ESTELLE CHEMICALS .......................................................................................................................................261

9.9

FIBERSTAR INC. .................................................................................................................................................264

9.10

FMC CORPORATION ..........................................................................................................................................267

9.11

FUERST DAY LAWSON ......................................................................................................................................271

9.12

INGREDION INC. .................................................................................................................................................274

9.13

KERRY GROUP ...................................................................................................................................................278

9.14

LONZA GROUP LTD............................................................................................................................................281

9.15

NATUREX.............................................................................................................................................................284

9.16

NEXIRA ................................................................................................................................................................288

9.17

PALSGAARD A/S ................................................................................................................................................291

9.18

PENFORD CORPORATION ................................................................................................................................302

9.19

PREMIUM INGREDIENTS ...................................................................................................................................307

9.20

PURATOS GROUP ..............................................................................................................................................313

9.21

RIKEN VITAMIN CO. LTD....................................................................................................................................316

9.22

ROYAL DSM N.V..................................................................................................................................................319

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Table of Contents Chapter Headings ...........................................................................................................................Page No. 9.23

TAIYO KAGAKU CO. LTD ...................................................................................................................................323

9.24

TATE & LYLE PLC ...............................................................................................................................................326

9.25

TIC GUMS INC. ....................................................................................................................................................333

*Details on Overview, Financials, Product & Services, Strategy, and Developments might not be captured in case of unlisted companies.

Appendix...................................................................................................................................................337 Ø

U.S. Patents............................................................................................................................................................337

Ø

Europe Patents ......................................................................................................................................................345

Ø

Japan Patents ........................................................................................................................................................352

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List of Tables Table Titles ..............................................................................................................................Page No. 1

Food Emulsifier E-Numbers List ...................................................................................................................................66

2

Food Hydrocolloids E-Numbers List .............................................................................................................................67

3

Food Texture: Market Revenue, by Functionalities, 2011 - 2018 ($Million) ..................................................................81

4

Thickening Agents: Market Revenue, by Geography, 2011 - 2018 ($Million) ...............................................................83

5

North America: Thickening Agents Market Revenue, by Countries, 2011 - 2018 ($Million) .........................................84

6

Europe: Thickening Agents Market Revenue, by Countries, 2011 - 2018 ($Million).....................................................85

7

Asia-Pacific: Thickening Agents Market Revenue, by Countries, 2011 - 2018 ($Million) .............................................86

8

ROW: Thickening Agents Market Revenue, by Countries, 2011 - 2018 ($Million) .......................................................87

9

Gelling Agents: Market Revenue, by Geography, 2011 - 2018 ($Million) .....................................................................89

10

North America: Gelling Agents Market Revenue, by Countries, 2011 - 2018 ($Million)................................................90

11

Europe: Gelling Agents Market Revenue, by Countries, 2011 - 2018 ($Million)...........................................................91

12

Asia-Pacific: Gelling Agents Market Revenue, by Countries, 2011 - 2018 ($Million)....................................................92

13

ROW: Gelling Agents Market Revenue, by Countries, 2011 - 2018 ($Million)..............................................................93

14

Emulsifying Agents: Market Revenue, by Geography, 2011 - 2018 ($Million) ..............................................................95

15

North America: Emulsifying Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ........................................96

16

Europe: Emulsifying Agents Market Revenue, by Countries, 2011 - 2018 ($Million)....................................................97

17

Asia-Pacific: Emulsifying Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ............................................98

18

ROW: Emulsifying Agents Market Revenue, by Geography, 2011 - 2018 ($Million) ....................................................99

19

Stabilizing Agents: Market Revenue, by Geography, 2011 - 2018 ($Million) ..............................................................101

20

North America: Stabilizing Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ........................................102

21

Europe: Stabilizing Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ...................................................103

22

Asia-Pacific: Stabilizing Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ............................................104

23

ROW: Stabilizing Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ......................................................105

24

Other Agents: Market Revenue, by Geography, 2011 - 2018 ($Million) .....................................................................106

25

North America: Other Agents, Market Revenue, by Countries, 2011 - 2018 ($Million)...............................................107

26

Europe: Other Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ...........................................................108

27

Asia-Pacific: Other Agents Market Revenue, by Countries, 2011 - 2018 ($Million)....................................................109

28

ROW: Other Agents Market Revenue, by Countries, 2011 - 2018 ($Million) ..............................................................110

29

Food Texture: Market Revenue, by Applications, 2011 - 2018 ($Million) ....................................................................113

30

Food Texture in Bakery & Confectionery: Market Revenue, by Geography, 2011 - 2018 ($Million) ...........................115

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List of Tables Table Titles ..............................................................................................................................Page No. 31

North America: Food Texture in Bakery & Confectionery Market Revenue, by Countries, 2011 - 2018 ($Million) .................................................................................................................................................116

32

Europe: Food Texture in Bakery & Confectionery Market Revenue, by Countries, 2011 - 2018 ($Million).................117

33

Asia-Pacific: Food Texture in Bakery & Confectionery Market Revenue, by Countries, 2011 - 2018 ($Million) .........118

34

ROW: Food Texture in Bakery & Confectionery Market Revenue, by Countries, 2011 - 2018 ($Million) ...................119

35

Food Texture in Dairy & Frozen Foods: Market Revenue, by Geography, 2011 - 2018 ($Million)..............................121

36

North America: Food Texture in Dairy & Frozen Foods Market Revenue, by Countries, 2011 - 2018 ($Million) ........122

37

Europe: Food Texture in Dairy & Frozen Foods Market Revenue, by Countries, 2011 - 2018 ($Million) ...................123

38

Asia-Pacific: Food Texture in Dairy & Frozen Foods Market Revenue, by Countries, 2011 - 2018 ($Million) ............124

39

ROW: Food Texture in Dairy & Frozen Foods Market Revenue, by Countries, 2011 - 2018 ($Million) ......................125

40

Food Texture in Meat & Poultry Products: Market Revenue, by Geography, 2011 - 2018 ($Million)..........................127

41

North America: Food Texture in Meat & Poultry Products Market Revenue, by Countries, 2011 - 2018 ($Million) .................................................................................................................................................128

42

Europe: Food Texture in Meat & Poultry Products Market Revenue, by Countries, 2011 - 2018 ($Million) ...............129

43

Asia-Pacific: Food Texture in Meat & Poultry Products Market Revenue, by Countries, 2011 - 2018 ($Million) ........130

44

ROW: Food Texture in Meat & Poultry Products Market Revenue, by Countries, 2011 - 2018 ($Million) ..................131

45

Food Texture in Beverage: Market Revenue, by Geography, 2011 - 2018 ($Million) .................................................133

46

North America: Food Texture in Beverages Market Revenue, by Countries, 2011 - 2018 ($Million)..........................134

47

Europe: Food Texture in Beverages Market Revenue, by Countries, 2011 - 2018 ($Million) .....................................135

48

Asia-Pacific: Food Texture in Beverages Market Revenue, by Countries, 2011 - 2018 ($Million)..............................136

49

ROW: Food Texture in Beverages Market Revenue, by Countries, 2011 - 2018 ($Million)........................................137

50

Food Texture in Snacks & Savory: Market Revenue, by Geography, 2011 - 2018 ($Million) .....................................139

51

North America: Food Texture in Snacks & Savory, Market Revenue, by Countries, 2011 - 2018 ($Million)...............140

52

Europe: Food Texture in Snacks & Savory, Market Revenue, by Countries, 2011 - 2018 ($Million) ..........................141

53

Asia-Pacific: Food Texture in Snacks & Savory, Market Revenue, by Countries, 2011 - 2018 ($Million)...................142

54

ROW: Food Texture in Snacks & Savory, Market Revenue, by Countries, 2011 - 2018 ($Million) .............................143

55

Food Texture in Sauces & Dressings: Market Revenue, by Geography, 2011 - 2018 ($Million) ................................145

56

North America: Food Texture in Sauces & Dressings Market Revenue, by Countries, 2011 - 2018 ($Million)...........146

57

Europe: Food Texture in Sauces & Dressings Market Revenue, by Countries, 2011 - 2018 ($Million)......................147

58

Asia-Pacific: Food Texture in Sauces & Dressings Market Revenue, by Countries, 2011 - 2018 ($Million)...............148

59

ROW: Food Texture in Sauces & Dressings Market Revenue, by Countries, 2011 - 2018 ($Million).........................149

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

List of Tables Table Titles ..............................................................................................................................Page No. 60

Food Texture in Other Applications: Market Revenue, by Geography, 2011 - 2018 ($Million) ...................................150

61

North America: Food Texture in Other Applications, Market Revenue, by Countries, 2011 - 2018 ($Million).............151

62

Europe: Food Texture in Other Applications, Market Revenue, by Countries, 2011 - 2018 ($Million) ........................152

63

Asia-Pacific: Food Texture in Other Applications, Market Revenue, by Countries, 2011 - 2018 ($Million).................153

64

ROW: Food Texture in Other Applications, Market Revenue, by Countries, 2011 - 2018 ($Million)...........................154

65

Global Food Texture: Market Revenue, by Geography, 2011 - 2018 ($Million) ..........................................................157

66

North America: Food Texture Market Revenue, by Countries, 2011 - 2018 ($Million)................................................158

67

North America: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ........................................159

68

North America: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ............................................160

69

U.S.: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ........................................................161

70

U.S.: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million)............................................................162

71

Canada: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ..................................................163

72

Canada: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ......................................................164

73

Mexico: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million)....................................................165

74

Mexico: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) .......................................................166

75

Europe: Food Texture Market Revenue, by Countries, 2011 - 2018 ($Million) ...........................................................168

76

Europe: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ...................................................169

77

Europe: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) .......................................................170

78

U.K.: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ........................................................171

79

U.K.: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million)............................................................172

80

Germany: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ................................................173

81

Germany: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ....................................................174

82

France: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million)....................................................175

83

France: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million)........................................................176

84

Italy: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ........................................................177

85

Italy: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ............................................................178

86

Russia: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ....................................................179

87

Russia: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million)........................................................180

88

The Netherlands: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ....................................181

89

The Netherlands: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ........................................182

90

Rest of Europe: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) .......................................183

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

List of Tables Table Titles ..............................................................................................................................Page No. 91

Others: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ........................................................184

92

Asia-Pacific: Food Texture Market Revenue, by Countries, 2011 - 2018 ($Million)....................................................186

93

Asia-Pacific: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ............................................187

94

Asia-Pacific: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ................................................188

95

China: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million)......................................................189

96

China: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) .........................................................190

97

Japan: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) .....................................................191

98

Japan: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) .........................................................192

99

Australia: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) .................................................193

100

Australia: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million).....................................................194

101

India: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) .......................................................195

102

India: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ...........................................................196

103

Rest of Asia-Pacific: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ................................197

104

Rest of Asia-Pacific: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million)....................................198

105

ROW: Food Texture Market Revenue, by Countries, 2011 - 2018 ($Million)..............................................................199

106

ROW: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ......................................................200

107

ROW: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ..........................................................201

108

Brazil: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) ......................................................202

109

Brazil: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million)..........................................................203

110

Argentina: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million)................................................204

111

Argentina: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ...................................................205

112

South Africa: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million)............................................206

113

South Africa: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million) ...............................................207

114

Rest Of ROW: Food Texture Market Revenue, by Functionalities, 2011 - 2018 ($Million) .........................................208

115

Rest Of ROW: Food Texture Market Revenue, by Applications, 2011 - 2018 ($Million).............................................209

116

Mergers & Acquisitions, 2010 - 2013 ..........................................................................................................................215

117

Agreements, Partnerships, Collaborations & Joint Ventures, 2012 - 2013.................................................................217

118

New Products Launch/Developments, 2010 - 2013 ...................................................................................................219

119

Expansions & Investments, 2010 - 2013 ....................................................................................................................225

120

Ajinomoto: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ............................................................231

121

Ajinomoto: Total Revenue, by Regions, 2011 - 2012 ($Million) ..................................................................................232

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

List of Tables Table Titles ..............................................................................................................................Page No. 122

Ajinomoto: Products & its Descriptions.......................................................................................................................233

123

ADM: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ....................................................................235

124

ADM: Products & its Descriptions...............................................................................................................................236

125

Ashland: Total Revenue, by Business Segments, 2011 - 2012 ($Million)...................................................................238

126

Ashland: Products & its Descriptions..........................................................................................................................239

127

Avebe: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ..................................................................243

128

Avebe: Annual Revenue, by Regions, 2011 - 2012 ($Million).....................................................................................243

129

Avebe: Products & its Descriptions.............................................................................................................................244

130

Cargill: Annual Revenue, by Regions, 2011 - 2012 ($Million).....................................................................................247

131

Cargill: Products & its Descriptions/Applications ........................................................................................................248

132

CP Kelco: Products & its Descriptions........................................................................................................................253

133

Dupont: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ................................................................257

134

Dupont: Annual Revenue, by Countries/Regions, 2011 - 2012 ($Million)...................................................................258

135

Dupont: Products & its Descriptions/Applications.......................................................................................................259

136

Estelle: Product Categories & its Brand Names .........................................................................................................262

137

Fiberstar: Products & its Descriptions ........................................................................................................................265

138

FMC Corporation: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ................................................268

139

FMC Corporation: Annual Revenue, by Regions, 2011 - 2012 ($Million) ...................................................................268

140

FMC Corporation: Products & its Descriptions ...........................................................................................................269

141

Fuerst Day Lawson: Products & its Descriptions........................................................................................................272

142

Ingredion: Annual Revenue, by Regions, 2011 - 2012 ($Million)................................................................................275

143

Ingredion: Products & its Descriptions........................................................................................................................275

144

Kerry: Products & its Descriptions ..............................................................................................................................279

145

Lonza: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ..................................................................282

146

Lonza: Products & its Applications/Uses ....................................................................................................................282

147

Naturex: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ...............................................................285

148

Naturex: Annual Revenue, by Regions, 2011 - 2012 ($Million) ..................................................................................285

149

Nexira: Products & its Descriptions ............................................................................................................................289

150

Palsgaard: Emulsifiers for Bakery ..............................................................................................................................292

151

Palsgaard: Emulsifiers & Stabilizers for Chocolate & Confectionery..........................................................................293

152

Palsgaard: Emulsifiers & Stabilizers for Dairy ............................................................................................................293

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

List of Tables Table Titles ..............................................................................................................................Page No. 153

Palsgaard: Emulsifiers & Stabilizers for Ice Cream ....................................................................................................295

154

Palsgaard: Emulsifiers & Stabilizers for Fine Foods (Mayonnaise) ............................................................................295

155

Palsgaard: Emulsifiers for Margarine .........................................................................................................................297

156

Palsgaard: Emulsifiers for Spreads ............................................................................................................................298

157

Palsgaard: Emulsifiers for Frying Margarine ..............................................................................................................299

158

Palsgaard: Emulsifiers for Bakery Margarine .............................................................................................................299

159

Palsgaard: Emulsifiers for Shortenings ......................................................................................................................300

160

Penford Corporation: Annual Revenue, by Business Segments, 2011 - 2012 ($Million)............................................303

161

Penford Corporation: Annual Revenue, by Regions, 2011 - 2012 ($Million) ..............................................................303

162

Penford Corporation: Products & its Descriptions ......................................................................................................304

163

Premium Ingredients: Products & its Descriptions .....................................................................................................308

164

Puratos: Products & its Descriptions ..........................................................................................................................314

165

Riken: Products & its Applications/Uses .....................................................................................................................317

166

Royal DSM: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ..........................................................320

167

Royal DSM: Products & its Description ......................................................................................................................321

168

Taiyo: Products & its Descriptions ..............................................................................................................................324

169

Tate & Lyle: Annual Revenue, by Business Segments, 2011 - 2012 ($Million) ..........................................................327

170

Tate & Lyle: Products & its Descriptions .....................................................................................................................327

171

Tic Gums: Products & its Descriptions .......................................................................................................................334

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

List of Figures Figure Titles ............................................................................................................................Page No. 1

Research Methodology.................................................................................................................................................28

2

Market Size Estimation Methodology ...........................................................................................................................32

3

Data Triangulation Methodology ...................................................................................................................................34

4

Food Texture Market, by Geography, 2012 ($Million)...................................................................................................36

5

Food Texture: Market Size, by Geography, 2012 - 2018 ($Million)...............................................................................38

6

Region-Wise: Market Leaders (2012)...........................................................................................................................39

7

Supply Chain Analysis ..................................................................................................................................................40

8

Market Share Analysis ..................................................................................................................................................41

9

Market Dynamics ..........................................................................................................................................................42

10

Food Texture: Market Size, by Applications, 2012 - 2018 ($Million) .............................................................................43

11

Food Texture: Market Size, by Functionalities, 2012 - 2018 ($Million) .........................................................................44

12

Food Texture: Market Share, by Growth Strategies, 2010 - 2013 ................................................................................45

13

Strategic Investment Decision - Development Strategies ............................................................................................46

14

Benchmarking Countries/Regions, by Value & Growth ................................................................................................47

15

Food Texture: Market Size, by Geography & Applications, 2012 ($Million) ..................................................................48

16

Research Methodology.................................................................................................................................................49

17

Market Size Estimation Methodology ...........................................................................................................................50

18

Data Triangulation Methodology ...................................................................................................................................51

19

Types of Food Texture ..................................................................................................................................................53

20

Food Texture Market Segmentation..............................................................................................................................56

21

Market Share Analysis ..................................................................................................................................................57

22

Supply Chain Analysis ..................................................................................................................................................58

23

New Product Launch Analysis, by Companies, 2010 - 2013........................................................................................60

24

Impact Analysis.............................................................................................................................................................61

25

Market Dynamics ..........................................................................................................................................................62

26

Porter’s Five Force Analysis .........................................................................................................................................71

27

Patent Analysis, by Regions/Countries, 2010 - 2013 ...................................................................................................75

28

Number Of Patents, by Regions/Countries, 2010 - 2013 .............................................................................................76

29

Patent Analysis, by Companies, 2010 - 2013...............................................................................................................77

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

List of Figures Figure Titles ............................................................................................................................Page No. 30

Food Texture: Market Share, by Growth Strategies, 2010 - 2013 ..............................................................................212

31

Food Texture: Market Developments, by Growth Strategies, 2010 - 2013 .................................................................213

32

Texturants: Market Growth Strategies, by Companies, 2010 - 2013 ..........................................................................214

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FB 2095

Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

2013

Sample Tables Food Texture: Market Revenue, By Functionalities, 2011 – 2018 ($Million) Function

2011

2012

Thickening agents

e l p am

Gelling agents Emulsifying agents Stabilizing agents Others agents

e l b Ta 2013-e

2018-p

CAGR% (2013 - 2018)

2018-p

CAGR% (2013 - 2018)

S

Total e - Estimated, p - Projected

Food Texture: Market Revenue, By Applications, 2011 – 2018 ($Million) Application

2011

2012

Dairy & frozen foods Bakery & confectionery

e l p am

Sauces & dressings Beverages Meat & poultry products Snacks & savory

2013-e

e l b Ta

S

Others Total e - Estimated, p - Projected

Global Food Texture: Market Revenue, by Geography, 2011 – 2018 ($Million) Region

e l b a T ple

2011

North America Europe Asia-Pacific RoW Total

2012

m a S

e - Estimated, p - Projected

e - Estimated, p - Projected www.marketsandmarkets.com sales@marketsandmarkets.com 22

2013-e

2018-p

CAGR% (2013 - 2018)

FB 2095

Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

2013

Sample Figures

%CAGR (2013 - 2018)

8%

XXX XXX

6%

XXX

4%

XXX

2% 0%

0

500

1,000

1,500 2,000 2,500 3,000 Market size, 2012 ($Million) *Bubble Size Depicts Market Size in 2018 ($Million)

3,500

Top 5 Companies Comprising XX% XX% XX%

Top 3 Companies Comprising XX% 1

6

Market Size ($Million)

3,500 3,000

%CAGR (2013 - 2018)

5

2,500

4

2,000

3

1,500

2

1,000

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Others

Stabilizing Agents

0 Emulsifying Agents

0 Gelling Agents

1 Thickening Agents

500

Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

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Food Texture Market – By Functionalities, Applications & Geography — Global Trends & Forecasts to 2018

FB 2095 2013

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