Consumer demand for high-quality products and for specialties such as gluten-free items are drivers for the texturants market. The company Research and Markets forecasts a growth for the global texturants market by 2022.
For the starch market, Research and Markets forecasts CAGR of 5.85% 2018-2022. The market is competitive and driven by an increase in the trend of health and wellness and growing consumer demand for all natural ingredients.
World Bakers asked three specialists from texturants suppliers companies about the evolution of this ingredient market over the next few years.
Charlotte Commarmond, Senior Director, Marketing and Innovation, Ingredion EMEA, says that athough texture is an area of food science that has traditionally been overlooked, this is rapidly changing as its potential continues to be realized by the industry.
“In a recent study, 69% of food producers polled believe consumers exert more influence than ever before and where they lead, manufacturers will follow. The bakery industry shows continued demand for products with health and nutrition-based claims, while an increased drive towards authenticity and realness will manifest itself as a demand for less perfect, less uniform products,” Commarmond says.
Maintaining taste and texture while meeting the demand for shorter recipe development times remains a challenge for bakers, the expert adds. “This is one of the reasons why, at Ingredion, we have developed the capabilities to fast-track and scientifically predict desired textures, assisting manufacturers to get their products optimized and to market as quickly as possible,” Commarmond underlines.
She also mentions texture as a powerful and potential-filled tool at the disposal of today’s food and drink manufacturers. “It not only enables them to maintain product appeal and quality while formulating for trends such as gluten-free, clean label, nutrition plus, nutrition minus and authenticity, it also offers a way to make their products stand out, resonate and compete on differentiation, rather quality or price. For many, this could mean the difference between failure and success in a highly competitive marketplace,” Ingredion specialist stresses.
Furthermore, Will Ballantyne, category tech manager bakery, food & beverage solutions Tate & Lyle Europe, thinks that texturant innovation will evolve by continuing to support important consumer trends in gluten free, and clean label, while delivering the same taste and texture that consumers desire.
“Tate & Lyle is committed to developing products that align with the evolving preferences of consumers and meet their demand for simpler ingredient lists. The recently introduced CLARIA® Bliss tapioca-based starch line and CLARIA® Instant starches enable manufacturers to formulate with functionality similar to modified food starch in terms of process tolerance, appearance and clean taste, and meet consumer demand for simpler ingredient lists,” Ballantyne undelines.
Jerzy Baczewski, technology manager EMEA Brenntag, explains that texturants are a broad group of ingredients, and they have different functionalities. Texturants do not work alone, but interact with other ingredients in a formulation.
“Texturants are an essential part in each food product, in bakery, but also in other segments. Ingredient manufacturers will develop new products and new grades which fit the trends in the market. So it is Brenntag’s role to support the food industry in selecting the right texturant for each formulation will continue,” Baczewski says.
Texturants are a type of specialty ingredient, used to control and modify the texture and mouthfeel of the food and beverage products, largely used for the bakery and confectionery industries. Food texturants are could be made of synthetic chemicals or could be extracted from natural substances and are used as a direct additive in products to provide the required physical appearance to the food product.