세계의 식품 질감 시장(-2028년) : 유형(셀룰로오스 유도체, 껌, 펙틴, 젤라틴, 전분, 이눌린, 덱스트린), 원료, 형태(건식, 액상), 용도(베이커리 및 제과류, 유제품, 냉동식품), 기능별, 지역별
Food Texture Market by Type (Cellulose Derivatives, Gums, Pectin, Gelatin, Starch, Inulin, Dextrin), Source, Form (Dry, Liquid), Application (Bakery & Confectionery Products, Dairy & Frozen Foods), Functionality and Region - Global Forecast to 2028
상품코드:1362380
리서치사:MarketsandMarkets
발행일:2023년 10월
페이지 정보:영문 365 Pages
라이선스 & 가격 (부가세 별도)
ㅁ Add-on 가능: 고객의 요청에 따라 일정한 범위 내에서 Customization이 가능합니다. 자세한 사항은 문의해 주시기 바랍니다.
한글목차
세계 식품 질감 시장 규모는 2023년 143억 달러에서 예측 기간 동안 5.6%의 CAGR을 나타내고, 2028년에는 188억 달러 규모로 성장할 것으로 예상됩니다.
식품 질감 시장은 건식 및 액상 형태로 구성되어 있으며, 건식 부문이 가장 큰 비중을 차지하며 가장 빠르게 성장할 것으로 예상됩니다. 한편, 액체 형태도 질감과 점도를 향상시키는 능력으로 인해 높은 성장률을 보일 것으로 예상됩니다.
조사 범위
조사 대상년도
2023-2028년
기준년도
2022년
예측 기간
2023-2028년
단위
金額?キロトン
부문
유형-원료-형태-용도-기능성-지역
대상지역
북미, 유럽, 아시아태평양, 중남미, 중동 & 아프리카
건식 형태의 식품용 텍스처라이저에 대한 수요는 주로 비용 효율성, 저장 기간 연장, 흡습성, 우수한 식감 개선 특성 등의 요인에 의해 주도되고 있습니다. 시장의 주요 제약과 과제는 식품 텍스처라이저에 대한 국제 품질 규제가 표준화되지 않은 점, 원료의 가용성이 제한되어 있는 점, 젤라틴에 대한 문화적 제한이 시장 성장을 저해하는 요인입니다.
용도별로는 육류 및 가금류 제품이 예측 기간 동안 큰 비중을 차지할 것으로 예상됩니다. 육류 및 가금류 부문에는 소시지, 통조림 육류 제품, 고기 패티, 치킨 텐더, 너겟과 같은 가공품 및 육류 대체품이 포함됩니다. 가공육 소비는 유럽과 미국의 식습관의 영향으로 아시아태평양 및 기타 지역에서 증가하는 추세입니다. 이러한 수요에 대응하기 위해 식품용 텍스처라이저는 육류 및 가금류 제품에 사용되고 있습니다.
세계 식품용 텍스처 성분 시장을 조사했으며, 시장 개요, 시장 영향요인 및 시장 기회 분석, 기술 및 특허 동향, 사례 분석, 규제 환경, 시장 규모 추이 및 예측, 각종 부문별-지역별 상세 분석, 경쟁 구도, 주요 기업 개요 등의 정보를 정리하여 전해드립니다.
목차
제1장 서론
제2장 조사 방법
제3장 주요 요약
제4장 프리미엄 인사이트
제5장 시장 개요
거시경제 지표
시장 역학
성장 촉진요인
성장 억제요인
기회
과제
제6장 산업 동향
밸류체인 분석
기술 분석
가격 분석
시장 맵과 에코시스템
고객 사업에 영향을 미치는 동향·파괴적 변화
특허 분석
무역 분석
주요 컨퍼런스 및 이벤트
관세 및 규제 상황
Porter의 Five Forces 분석
주요 이해관계자와 구입 기준
사례 연구
제7장 식품 질감 성분 시장 : 유형별
셀룰로오스 유도체
껌
펙틴
젤라틴
전분
이눌린
덱스트린
기타
제8장 식품 질감 성분 시장 : 원료별
천연
합성
제9장 식품 질감 성분 시장 : 형태별
드라이
리키드
제10장 식품 질감 성분 시장 : 용도별
베이커리 및 제과
유제품·냉동식품
고기·가금육 제품
음료
스낵·세이보리
소스·드레싱
기타
제11장 식품 질감 성분 시장 : 기능별
안정화
증점화
겔화
유화
기타
제12장 식품 질감 성분 시장 : 지역별
북미
유럽
아시아태평양
남미
기타 지역
제13장 경쟁 구도
주요 기업의 시장 점유율 분석
주요 기업의 채택 전략
주요 기업 부문별 매출 분석
연간 매출 vs 매출 증가
주요 기업의 EBITDA
주요 기업 현황
주요 기업 기업 평가 매트릭스
기업 실적
스타트업/중소기업용 기업 평가 매트릭스
경쟁 벤치마킹
경쟁 시나리오
제14장 기업 개요
주요 기업
AJINOMOTO CO., INC.
ADM
TATE & LYLE
INTERNATIONAL FLAVORS & FRAGRANCES INC.
CARGILL, INCORPORATED
ASHLAND
AVEBE
CP KELCO U.S., INC.
KERRY GROUP PLC
DSM
INGREDION
ESTELLE CHEMICALS PVT. LTD.
FIBERSTAR, INC.
RIKEN VITAMIN CO., LTD.
LEVAPAN S.A.
스타트업/SME
NEXIRA
PALSGAARD
PURATOS
NATUREX
ROQUETTE FRERES
BHANSALI INTERNATIONAL
B & V SRL
ALTRAFINE GUMS
AGARMEX
AGAR DEL PACIFICO S.A.
제15장 인접 시장 및 관련 시장
제16장 부록
LSH
영문 목차
영문목차
According to MarketsandMarkets, the food texture market is projected to reach USD 18.8 billion by 2028 from USD 14.3 billion by 2023, at a CAGR of 5.6% during the forecast period in terms of value. The food texture market comprises both dry and liquid forms; the dry form holds a larger market share and is also projected to be the fastest-growing segment. On the other side, the liquid form is also projected to grow at a significant rate due to its ability to elevate the texture and consistency of liquid delights.
Scope of the Report
Years Considered for the Study
2023-2028
Base Year
2022
Forecast Period
2023-2028
Units Considered
Value, Kiloton
Segments
Type, Source, Form, Application, Functionality, Region
Regions covered
North America, Europe, Asia Pacific, South America, RoW
The demand for dry form food texturizers is driven mainly due to factors such as cost-effectiveness, longer shelf lives, moisture absorption, and better texturizing properties. The major constraints and challenges in the market are the non-standardized international quality regulations for food texturizers, limited raw material availability, and cultural restrictions on gelatin which, in turn, hinder the growth of the food texture market.
"By application, meat & poultry products is estimated to hold a significant market share during the forecast period."
The category of meat and poultry encompasses various items like sausages, canned meat products, meat patties, chicken tenders, and nuggets, along with meat substitutes. The consumption of processed meats is on the rise in developing regions like Asia Pacific and RoW due to the influence of Western eating habits. To cater to this demand, food texturizing agents are being used in meat and poultry products. For instance, xanthan gum is used to create heat-stable gels that offer smoother texture and thaw resistance to meat products, preventing moisture loss during cooking.
With the increasing trend of veganism, the demand for meat alternatives is also rising. Hence, food texturizers are being used to give these substitutes a meat-like texture that appeals to consumers. Owing to these factors the meat & poultry products segment is estimated to have a significant share and is projected to grow at a significant growth rate.
"By form, the dry form is expected to dominate the market for food texture."
Food texturizers in dry form are additives that come in the form of powders or granules. They are widely used to modify the texture and consistency of dry or semi-dry food products. These ingredients are versatile and play a significant role in the culinary world, contributing to the sensory attributes of various foods. For example, cornstarch is a common dry form texturizer used in baking mixes to improve the crumb structure and moisture retention of cakes, muffins, and biscuits. It works by absorbing and locking in moisture, resulting in baked goods that are softer and more tender.
Therefore, Factors such as enhancement of food texture while preventing unwanted moisture absorption drive the market for food texturizers in dry form.
"South America will significantly contribute towards market growth during the forecast period."
The per capita income in South America has been increasing over the past few years with rapid urbanization, due to which the market for food texture for food processing in this region is also growing. This is due to the production of various types of food textures in this region. The market is driven by the wide applications of food texture in the food industry. It is also attributed to the increasing demand for natural and clean-label ingredients. The changing consumer demographics, in terms of changing lifestyles and the increasing working population, are resulting in high demand for convenience and processed foods across the region, which, in turn, will boost sales.
In South American countries, gelatin, pectin, and carrageenan are the widely grown food texture. The production of gelatin in countries like Brazil and Argentina is high due to well-established players in the collagen market. As a result, Brazil in North America it is a major exporter of raw materials to Europe, Asia, and North America for manufacturing texturizers such as gelatin. These factors together are driving the market for food texture in the significantly growing region.
Break-up of Primaries:
By Company Type: Tier1-40%, Tier 2-32%, Tier 3- 28%
By Designation: C-level-45%, D-level - 33%, and Others- 22%
By Region: North America - 15%, Europe - 20%, Asia Pacific - 40%, South America-12%,
RoW - 13%,
Others include sales managers, territory managers, and product managers.
Leading players profiled in this report:
Ajinomoto Co. Inc. (Japan)
ADM (US)
Ashland (US)
IFF (US)
Cargill (US)
Avebe (Netherlands)
CP kelco (US)
kerry group (Ireland)
DSM (Netherlands)
Ingredion (US)
Estelle Chemicals Pvt. Ltd. (India)
Fiberstar Inc. (US)
Tate & Lyle (UK)
Riken Vitamin Co Ltd. (Japan)
Nexira (France)
Palsgaard (Denmark)
Puratos (Belgium)
Naturex (Colombia)
Roquette Freres (France)
Bhansali International (India)
B & V SRL (Italy)
Altrafine Gums (India)
Agarmex (Mexico)
Agar del Pacifico S.A. (Chile)
The study includes an in-depth competitive analysis of these key players in the food texture market with their company profiles, recent developments, and key market strategies.
Research Coverage:
The report segments the food texture market on the basis of Type, Source, Form, Application, Functionality, and Region. In terms of insights, this report has focused on various levels of analyses-the competitive landscape, end-use analysis, and company profiles, which together comprise and discuss views on the emerging & high-growth segments of the global food texture market, high-growth regions, countries, government initiatives, drivers, restraints, opportunities, and challenges.
Reasons to buy this report:
The report will help the market leaders/new entrants in this market with information on the closest approximations of the revenue numbers for the overall food texture market and the subsegments. This report will help stakeholders understand the competitive landscape and gain more insights to position their businesses better and plan suitable go-to-market strategies. The report also helps stakeholders understand the pulse of the market and provides them with information on key market drivers, restraints, challenges, and opportunities.
The report provides insights on the following pointers:
Analysis of key drivers (rise in the demand for convenience and ready-to-eat food products), restraints (limited raw material availability and price fluctuations), opportunity (Consumer shift towards artisanal and aesthetically pleasing cuisines), and challenges (Lack of regulatory harmonization) influencing the growth of the food texture market.
Product Development/Innovation: Detailed insights on upcoming technologies, research & development activities, and new product & service launches in the food texture market.
Market Development: Comprehensive information about lucrative markets - the report analyses the food texture market across varied regions.
Market Diversification: Exhaustive information about new products & services, untapped geographies, recent developments, and investments in the food texture market.
Competitive Assessment: In-depth assessment of market shares, growth strategies and service offerings of leading players ADM (US), International Flavors & Fragrances Inc. (US), Tate & Lyle (UK), Kerry Group plc (Ireland), and Ingredion (US) among others in the food texture market strategies. The report also helps stakeholders understand the food texture market and provides them with information on key market drivers, restraints, challenges, and opportunities.
TABLE OF CONTENTS
1 INTRODUCTION
1.1 STUDY OBJECTIVES
1.2 MARKET DEFINITION
1.3 STUDY SCOPE
1.3.1 MARKET SEGMENTATION
1.3.2 INCLUSIONS AND EXCLUSIONS
1.3.3 REGIONS COVERED
1.3.4 YEARS CONSIDERED
1.4 UNIT CONSIDERED
1.4.1 CURRENCY (VALUE UNIT)
TABLE 1 USD EXCHANGE RATES CONSIDERED, 2019-2022
1.4.2 VOLUME UNIT
1.5 STAKEHOLDERS
1.6 SUMMARY OF CHANGES
1.7 RECESSION IMPACT
2 RESEARCH METHODOLOGY
2.1 RESEARCH DATA
FIGURE 1 FOOD TEXTURE MARKET: RESEARCH DESIGN
2.1.1 SECONDARY DATA
2.1.1.1 Key data from secondary sources
2.1.2 PRIMARY DATA
2.1.2.1 Key insights from primary experts
2.1.2.2 Breakdown of primary interviews
FIGURE 2 BREAKDOWN OF PRIMARY PROFILES: BY COMPANY TYPE, DESIGNATION, AND REGION
2.2 MARKET SIZE ESTIMATION
2.2.1 BOTTOM-UP APPROACH
FIGURE 3 FOOD TEXTURE MARKET: DEMAND SIDE CALCULATION
2.2.2 TOP-DOWN APPROACH
2.2.2.1 Market size estimation: Supply side
FIGURE 4 FOOD TEXTURE MARKET SIZE CALCULATION - SUPPLY SIDE
FIGURE 5 SUPPLY SIDE ANALYSIS: FOOD TEXTURE MARKET
2.3 DATA TRIANGULATION
FIGURE 6 DATA TRIANGULATION AND MARKET BREAKUP
2.4 RESEARCH ASSUMPTIONS
2.5 RESEARCH LIMITATIONS & ASSOCIATED RISKS
2.6 RECESSION IMPACT ON FOOD TEXTURE MARKET
2.6.1 RECESSION MACRO INDICATORS
FIGURE 7 INDICATORS OF RECESSION
FIGURE 8 WORLD INFLATION RATE: 2011-2021
FIGURE 9 GLOBAL GDP: 2011-2021 (USD TRILLION)
FIGURE 10 RECESSION INDICATORS AND THEIR IMPACT ON FOOD TEXTURE MARKET
FIGURE 11 FOOD TEXTURE MARKET: EARLIER FORECAST VS. RECESSION FORECAST
3 EXECUTIVE SUMMARY
TABLE 2 FOOD TEXTURE MARKET SNAPSHOT, 2023 VS. 2028
FIGURE 12 FOOD TEXTURE MARKET, BY TYPE, 2023 VS. 2028 (USD MILLION)
FIGURE 13 FOOD TEXTURE MARKET, BY SOURCE, 2023 VS. 2028 (USD MILLION)
FIGURE 14 FOOD TEXTURE MARKET, BY FORM, 2023 VS. 2028 (USD MILLION)
FIGURE 15 FOOD TEXTURE MARKET, BY APPLICATION, 2023 VS. 2028 (USD MILLION)
FIGURE 16 FOOD TEXTURE MARKET SHARE (VALUE), BY REGION, 2022
4 PREMIUM INSIGHTS
4.1 ATTRACTIVE OPPORTUNITIES FOR COMPANIES IN FOOD TEXTURE MARKET
FIGURE 17 INCREASING DEMAND FOR NATURAL, CLEAN-LABEL PRODUCTS TO PROPEL MARKET FOR FOOD TEXTURE
4.2 FOOD TEXTURE MARKET: MAJOR REGIONAL SUBMARKETS
FIGURE 18 US TO ACCOUNT FOR LARGEST MARKET IN 2023
4.3 EUROPE: FOOD TEXTURE MARKET, BY SOURCE AND COUNTRY
FIGURE 19 NATURAL SEGMENT AND US TO ACCOUNT FOR LARGEST MARKET SHARES IN 2022
4.4 FOOD TEXTURE MARKET, BY TYPE
FIGURE 20 CELLULOSE DERIVATIVES SEGMENT TO DOMINATE MARKET DURING FORECAST PERIOD
4.5 FOOD TEXTURE MARKET, BY SOURCE
FIGURE 21 NATURAL SEGMENT TO DOMINATE MARKET DURING FORECAST PERIOD
4.6 FOOD TEXTURE MARKET, BY FORM
FIGURE 22 DRY SEGMENT TO DOMINATE MARKET DURING FORECAST PERIOD
4.7 FOOD TEXTURE MARKET, BY APPLICATION
FIGURE 23 BAKERY & CONFECTIONERY PRODUCTS SEGMENT TO DOMINATE MARKET DURING FORECAST PERIOD
5 MARKET OVERVIEW
5.1 INTRODUCTION
5.2 MACROECONOMIC INDICATORS
5.2.1 INCREASE IN RETAIL SALES
FIGURE 24 RETAIL AND FOOD SERVICE SALES IN US, 2016-2021 (USD BILLION)
5.2.2 GROWTH OPPORTUNITIES IN ASIA PACIFIC AND SOUTH AMERICA
FIGURE 25 ANNUAL GDP GROWTH RATE IN ASIAN COUNTRIES, 2022
5.3 MARKET DYNAMICS
FIGURE 26 MARKET DYNAMICS
5.3.1 DRIVERS
5.3.1.1 Expansion of convenience and ready-to-eat food products to catalyze demand
5.3.1.2 Rise in demand for clean-label products and consumer health & wellness trends
5.3.1.3 Multifunctionality of food texturizers to lead to wide range of applications
TABLE 3 APPLICATIONS AND FUNCTIONALITIES OF FOOD TEXTURIZERS
5.3.2 RESTRAINTS
5.3.2.1 Limited raw material availability and price fluctuations
5.3.2.2 Cultural restriction on gelatin consumption
5.3.3 OPPORTUNITIES
5.3.3.1 Consumer shift toward artisanal and aesthetically pleasing cuisines
5.3.3.2 Increase in R&D investments for alternate sources of food texturizers
5.3.4 CHALLENGES
5.3.4.1 Lack of regulatory harmonization
5.3.4.2 Possible unpleasant impacts of food texturizers on taste and other sensory attributes
6 INDUSTRY TRENDS
6.1 INTRODUCTION
6.2 VALUE CHAIN ANALYSIS
6.2.1 RESEARCH AND PRODUCT DEVELOPMENT
6.2.2 RAW MATERIAL SOURCING
6.2.3 PRODUCTION AND PROCESSING
6.2.4 DISTRIBUTION
6.2.5 MARKETING & SALES
FIGURE 27 VALUE CHAIN ANALYSIS OF FOOD TEXTURE MARKET
6.3 TECHNOLOGY ANALYSIS
6.3.1 BREWER'S SPENT YEAST CELL WALL POLYSACCHARIDES AS POTENTIAL SOURCE
6.3.2 CROSSLINKING OF POLYSACCHARIDES
6.4 PRICING ANALYSIS: FOOD TEXTURE MARKET
6.4.1 AVERAGE SELLING PRICE TREND, BY TYPE
FIGURE 28 GLOBAL AVERAGE SELLING PRICE TREND, BY TYPE (USD/TON)
TABLE 4 FOOD TEXTURE MARKET: AVERAGE SELLING PRICE TREND, BY TYPE, 2020-2022 (USD/TON)
TABLE 5 CELLULOSE DERIVATIVES: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
TABLE 6 GUMS: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
TABLE 7 PECTIN: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
TABLE 8 GELATIN: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
TABLE 9 STARCH: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
TABLE 10 INULIN: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
TABLE 11 DEXTRIN: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
TABLE 12 OTHER TYPES: AVERAGE SELLING PRICE TREND, BY REGION, 2020-2022 (USD/TON)
FIGURE 32 NUMBER OF PATENTS GRANTED BETWEEN 2013 AND 2022
FIGURE 33 TOP 10 INVENTORS WITH HIGHEST NUMBER OF PATENT DOCUMENTS
FIGURE 34 LEADING APPLICANTS WITH HIGHEST NUMBER OF PATENT DOCUMENTS
TABLE 14 PATENTS PERTAINING TO FOOD TEXTURIZERS, 2022-2023
6.8 TRADE ANALYSIS
6.8.1 CELLULOSE AND ITS CHEMICAL DERIVATIVES
TABLE 15 TOP 10 IMPORTERS AND EXPORTERS OF CELLULOSE AND ITS CHEMICAL DERIVATIVES, 2022 (USD THOUSAND)
6.8.2 PECTIN, PECTINATES, AGAR AGAR, AND OTHER MUCILAGES AND THICKENERS DERIVED FROM VEGETABLE PRODUCTS
TABLE 16 TOP 10 IMPORTERS AND EXPORTERS OF PECTIN, PECTINATES, AGAR AGAR, AND OTHER MUCILAGES AND THICKENERS DERIVED FROM VEGETABLE PRODUCTS, 2022 (USD THOUSAND)
6.8.3 GELATIN, 2022
TABLE 17 TOP 10 IMPORTERS AND EXPORTERS OF GELATIN AND ITS DERIVATIVES, 2022 (USD THOUSAND)
6.8.4 STARCHES AND INULIN, 2022
TABLE 18 TOP 10 IMPORTERS AND EXPORTERS OF STARCHES AND INULIN, 2022 (USD THOUSAND)
6.8.5 DEXTRINS AND OTHER MODIFIED STARCHES, 2022
TABLE 19 TOP 10 IMPORTERS AND EXPORTERS OF DEXTRINS AND OTHER MODIFIED STARCHES, 2022 (USD THOUSAND)
6.9 KEY CONFERENCES AND EVENTS
TABLE 20 KEY CONFERENCES AND EVENTS IN FOOD TEXTURE MARKET, 2023-2024
6.10 TARIFF AND REGULATORY LANDSCAPE
6.10.1 NORTH AMERICA
6.10.1.1 US
6.10.1.2 Canada
6.10.2 EUROPEAN UNION
6.10.3 ASIA PACIFIC
6.10.3.1 China
6.10.3.2 Japan
6.10.3.3 India
6.10.3.4 South Korea
6.10.4 SOUTH AMERICA
6.10.4.1 Brazil
6.10.4.2 Colombia
TABLE 21 NORTH AMERICA: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 22 EUROPE: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 23 ASIA PACIFIC: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
6.11 PORTER'S FIVE FORCES ANALYSIS
TABLE 24 FOOD TEXTURE MARKET: PORTER'S FIVE FORCES ANALYSIS
6.11.1 INTENSITY OF COMPETITIVE RIVALRY
6.11.2 BARGAINING POWER OF SUPPLIERS
6.11.3 BARGAINING POWER OF BUYERS
6.11.4 THREAT OF SUBSTITUTES
6.11.5 THREAT OF NEW ENTRANTS
6.12 KEY STAKEHOLDERS AND BUYING CRITERIA
6.12.1 KEY STAKEHOLDERS IN BUYING PROCESS
FIGURE 35 INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS FOR KEY SOURCES
TABLE 25 INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS FOR SOURCES OF FOOD TEXTURIZERS (%)
6.12.2 BUYING CRITERIA
TABLE 26 KEY CRITERIA FOR SELECTING SUPPLIERS/VENDORS
FIGURE 36 CRITERIA FOR SELECTING SUPPLIERS/VENDORS
6.13 CASE STUDIES
6.13.1 TATE & LYLE: ACQUISITION OF NUTRIATI
6.13.2 INTERNATIONAL FLAVORS & FRAGRANCES INC.: LAUNCH OF SEAFLOUR
7 FOOD TEXTURE MARKET, BY TYPE
7.1 INTRODUCTION
FIGURE 37 FOOD TEXTURE MARKET, BY TYPE, 2023 VS. 2028 (USD MILLION)
TABLE 27 FOOD TEXTURE MARKET, BY TYPE, 2019-2022 (USD MILLION)
TABLE 28 FOOD TEXTURE MARKET, BY TYPE, 2023-2028 (USD MILLION)
TABLE 29 FOOD TEXTURE MARKET, BY TYPE, 2019-2022 (KT)
TABLE 30 FOOD TEXTURE MARKET SIZE, BY TYPE, 2023-2028 (KT)
7.2 CELLULOSE DERIVATIVES
7.2.1 MULTIPLE PROPERTIES OF CELLULOSE DERIVATIVES TO MAKE THEM POPULAR TEXTURIZERS
*Details on Business Overview, Products Offered, Recent Developments, and MnM View (Key strengths/Right to Win, Strategic Choices Made, and Weaknesses and Competitive Threats) might not be captured in case of unlisted companies.
15 ADJACENT AND RELATED MARKETS
15.1 INTRODUCTION
TABLE 418 ADJACENT MARKETS
15.2 RESEARCH LIMITATIONS
15.3 GLOBAL HYDROCOLLOIDS MARKET
15.3.1 MARKET DEFINITION
15.3.2 MARKET OVERVIEW
TABLE 419 HYDROCOLLOIDS MARKET, BY TYPE, 2023-2028 (USD MILLION)
