Global Food Texture Market Research Report 2019 (Includes Business Impact of COVID-19)
- TBI440390
- May 03, 2019
- Global
- 106 pages
- QY Market Research
"The ongoing Coronavirus (COVID-19) pandemic is re-shaping everything from global economies to product categories, pricing, and stock availability to the consumer behavior. The final report is updated to address the impact of COVID-19 on the Food Texture market.
Trusted Business Insights is tracking mining/oil and gas, transportation, employment services, travel arrangements, and the leisure and hospitality sector closely as they are likely to be the hardest-hit sectors. Utilities, local pharma, diagnostics, consumer goods and durables, agro chem and fertilizers, and telecommunications are the sectors that will be weathering the COVID-19 storm and most likely come out relatively unscathed. Interdependencies of sectors are factored in our research report on the Food Texture market."
Texturizing agents are mainly used for improving the texture of the food material by providing it with creaminess, clarity, thickness, stiffening, viscosity, etc.
North America is the largest market for texturizing agents followed by Europe and Asia-Pacific.
The global Food Texture market is valued at xx million US$ in 2018 is expected to reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019-2025.
This report focuses on Food Texture volume and value at global level, regional level and company level. From a global perspective, this report represents overall Food Texture market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan.
At company level, this report focuses on the production capacity, ex-factory price, revenue and market share for each manufacturer covered in this report.
The following manufacturers are covered:
Ajinomoto
Archer Daniels Midland
Ashland
Avebe
Cargill
CP Kelco
Dupont
Estelle Chemicals
Fiberstar
FMC
Fuerst Day Lawson
Ingredion
Kerry
Lonza
Naturex
Nexira
Palsgaard
Penford
Segment by Regions
North America
Europe
China
Japan
Segment by Type
Thickener
Gelling Agent
Emulsifier
Stabilizer
Other
Segment by Application
Baked Goods & Candy Snacks
Dairy Products & Frozen Foods
Meat & Chicken Products
Drinks
Snacks & Salty Taste
Sauce & Sauce
Other
Table of Contents
Executive Summary
1 Food Texture Market Overview
1.1 Product Overview and Scope of Food Texture
1.2 Food Texture Segment by Type
1.2.1 Global Food Texture Production Growth Rate Comparison by Type (2014-2025)
1.2.2 Thickener
1.2.3 Gelling Agent
1.2.4 Emulsifier
1.2.5 Stabilizer
1.2.6 Other
1.3 Food Texture Segment by Application
1.3.1 Food Texture Consumption Comparison by Application (2014-2025)
1.3.2 Baked Goods & Candy Snacks
1.3.3 Dairy Products & Frozen Foods
1.3.4 Meat & Chicken Products
1.3.5 Drinks
1.3.6 Snacks & Salty Taste
1.3.7 Sauce & Sauce
1.3.8 Other
1.4 Global Food Texture Market by Region
1.4.1 Global Food Texture Market Size Region
1.4.2 North America Status and Prospect (2014-2025)
1.4.3 Europe Status and Prospect (2014-2025)
1.4.4 China Status and Prospect (2014-2025)
1.4.5 Japan Status and Prospect (2014-2025)
1.5 Global Food Texture Market Size
1.5.1 Global Food Texture Revenue (2014-2025)
1.5.2 Global Food Texture Production (2014-2025)
2 Global Food Texture Market Competition by Manufacturers
2.1 Global Food Texture Production Market Share by Manufacturers (2014-2019)
2.2 Global Food Texture Revenue Share by Manufacturers (2014-2019)
2.3 Global Food Texture Average Price by Manufacturers (2014-2019)
2.4 Manufacturers Food Texture Production Sites, Area Served, Product Types
2.5 Food Texture Market Competitive Situation and Trends
2.5.1 Food Texture Market Concentration Rate
2.5.2 Food Texture Market Share of Top 3 and Top 5 Manufacturers
2.5.3 Mergers & Acquisitions, Expansion
3 Global Food Texture Production Market Share by Regions
3.1 Global Food Texture Production Market Share by Regions
3.2 Global Food Texture Revenue Market Share by ...
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