世界の食品テクスチャ市場...市場調査レポートについてご紹介

【英文タイトル】Food Texture Market by Functionalities (Thickening, Gelling, Emulsifying, Stabilizing agents), Applications (Dairy & Frozen Foods, Bakery & Confectionery, Sauces & Dressings, Snacks & Savory, Beverages, Meat & Poultry products) & Geography - Global Trends & Forecasts to 2018

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世界の食品テクスチャ市場 (Code:FB 2095)

【レポートの概要(一部)】

Texturizing agents are mainly used for improving the texture of the food material by providing it with creaminess, clarity, thickness, stiffening, 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. A large number of texturizing agents are available to help bring the texture of foods into the range preferred by consumers. Texturizing agents, such as thickeners, viscosity modifiers, bodying agents, gelling agents, etc. are needed in large and small amounts according to the product.

This 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 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.

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, 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.

Food Texture Agents: Market Revenue, By Geography, 2011-2018 ($Million)

Texturizing Agents Market

Source: Expert Interviews, Government Authorities, Related Associations/Institutes, Related Research Publication, Government Publication, Company Press Release, Company Annual Report, Company Website, Company Publication, MarketsandMarkets Analysis

North America is the largest market for texturizing agents followed by Europe and Asia-Pacific. The North American market is expected to grow at a CAGR of 4.5% from 2013 to 2018. Asia-Pacific represents the fastest growing market followed by RoW.

Scope of the report

This report focuses on the global food texture market. This research categorizes the global food texture market based on geography, function, and applications.

Based on geography:

North America
Europe
Asia-Pacific RoW

Based on functionalities:

Thickening agents
Gelling agents
Emulsifying agents
Stabilizing agents
Others

Based on applications:

Dairy and frozen foods
Bakery & confectionery
Sauces & dressings
Beverages
Meat & poultry products
Others

.....

【日本語概要(※自動翻訳出力)】

※以下は、Microsoft社の翻訳システムを使用した自動翻訳結果です。レイアウト崩れと不自然な日本語表現が多く表示されます。

。。。(後略)

【レポートの目次(一部)】

Table Of Contents

1 Introduction (Page No. – 24)
1.1 Key Take-Aways
1.2 Analyst Insights
1.3 Report Description
1.4 Stakeholders
1.5 Assumptions Made For The Report
1.6 Research Methodology
1.6.1 Markets Covered
1.6.2 Market Size Estimation
1.6.3 Market Crackdown And Data Triangulation
1.6.4 Secondary Sources
1.6.5 Key Data Points Validated From Primary & Secondary Sources
1.6.6 Key Questions Answered

2 Executive Summary (Page No. – 36)

3 Premium Insights (Page No. – 38)
3.1 North America: The Market Leader
3.2 Region-Wise: Market Leaders
3.3 Texturizing Agents Supply Chain Analysis
3.4 Market Share Analysis
3.5 Market Dynamics
3.6 New Applications To Have Strong Growth
3.7 Gelling Agents: Most Preferred Texturizing Agent
3.8 New Products Launch: Most Preferred Growth Strategy
3.9 High R&D Investment By Market Players For Innovative Solutions
3.10 Asia-Pacific Nations To Witness High Growth
3.11 North America Leads The Application Market In Meat & Poultry Products
3.12 Research Methodology
3.13 Market Size Estimation Methodology
3.14 Data Triangulation Methodology

4 Market Overview (Page No. – 52)
4.1 Introduction
4.1.1 Hydrocolloids
4.1.2 Emulsifiers
4.1.2.1 Characteristics Restrict Applicability
4.1.2.2 Market Dominated By Synthetic Variants
4.1.3 Specialty Starches
4.2 Market Segmentation
4.3 Market Share Analysis
4.4 Texturizing Agents Supply Chain Analysis
4.5 Burning Issue
4.5.1 Fluctuation Of Price Has Led To Uncertainty In The Market
4.5.2 Labeling Of Food
4.6 Winning Imperatives
4.6.1 Most Preferred Strategy – New Products Launch
4.7 Impact Analysis
4.8 Market Dynamics
4.8.1 Drivers
4.8.1.1 Increased Health Consciousness
4.8.1.2 Functional Potential Of Texturizing Agents In New Product Lines & Applications
4.8.1.3 Research, Development, And Innovation
4.8.1.4 Convenience Food Sector – A Boost For The Food Texture Market
4.8.2 Restraints
4.8.2.1 Consumer Perception For E-Numbers
4.8.2.2 Fluctuating Prices
4.8.2.3 Demand & Supply Imbalance In The Market Due To Shortage Of Resources
4.8.3 Opportunity
4.8.3.1 Asia-Pacific: The Growth Engine
4.8.3.2 Amending The Product Portfolio
4.8.3.3 Increasing Consumption Of Convenience Foods In The Near Future
4.9 Porter’s Five Force Analysis
4.9.1 Degree Of Competition
4.9.2 Bargaining Power Of Suppliers
4.9.3 Bargaining Power Of Buyers
4.9.4 Threat Of Substitutes
4.9.5 Threat Of New Entrants
4.10 Patent Analysis
4.10.1 By Regions
4.10.2 By Years
4.10.3 By Companies

5 By Functionalities (Page No. – 79)
5.1 Introduction
5.1.1 Key Features
5.1.1.1 Improves The Taste & Quality
5.1.1.2 Extends The Shelf Life Of The Products
5.2 Thickening Agents
5.2.1 Key Features
5.2.1.1 Hydrocolloids: Most Widely Used Thickening Agents
5.3 Gelling Agents
5.3.1 Key Features
5.3.1.1 Prevalent Use Of Polysaccharides As Gelling Agents
5.4 Emulsifying Agents
5.4.1 Key Features
5.4.1.1 Texturizing Agents: Performing a Multitude Of Emulsifying Functions
5.5 Stabilizing Agents
5.5.1 Key Features
5.5.1.1 Stabilizing Agents Impart Desired Food Characteristics
5.6 Other Agents

6 By Applications (Page No. – 111)
6.1 Introduction
6.1.1 Key Features
6.1.1.1 Food Texture: A Major Factor In Product Acceptability
6.2 Bakery & Confectionery
6.2.1 Key Features
6.2.1.1 Improved Quality Of Baked Goods To Sustain Market Growth
6.2.1.2 Enhanced Functionalities In Confectionery Items
6.3 Dairy & Frozen Foods
6.3.1 Key Features
6.3.1.1 Trend For Providing Customized Solutions For Dairy Solutions
6.4 Meat & Poultry Products
6.4.1 Key Features
6.4.1.1 Novel Applications For Texturizing Agents On The Rise
6.5 Beverages
6.5.1 Key Features
6.5.1.1 Thickening Agents Ensure Consumer Satiety
6.6 Snacks & Savory
6.6.1
.....


【日本語目次(※自動翻訳出力)】

※以下は、Microsoft社の翻訳システムを使用した自動翻訳結果です。レイアウト崩れと不自然な日本語表現が多く表示されます。

。。。(後略)

【レポート販売概要】

■ タイトル:世界の食品テクスチャ市場
■ 英文:Food Texture Market by Functionalities (Thickening, Gelling, Emulsifying, Stabilizing agents), Applications (Dairy & Frozen Foods, Bakery & Confectionery, Sauces & Dressings, Snacks & Savory, Beverages, Meat & Poultry products) & Geography - Global Trends & Forecasts to 2018
■ 発行日:2013年9月
■ 調査会社:MarketsandMarkets
■ 商品コード:FB 2095
■ 調査対象地域:グローバル

▼当市場調査レポートの詳細内容確認、お問い合わせ及びご購入申込は下記ページでお願いします。▼
世界の食品テクスチャ市場 (Food Texture Market by Functionalities (Thickening, Gelling, Emulsifying, Stabilizing agents), Applications (Dairy & Frozen Foods, Bakery & Confectionery, Sauces & Dressings, Snacks & Savory, Beverages, Meat & Poultry products) & Geography - Global Trends & Forecasts to 2018 / FB 2095)

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