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Mouthfeel Enhancing Ingredients Market to Observe Strong Development by 2028
11/30/2021
Mouthfeel Enhancing Ingredients Market -Overview
Fat and sugar create the mouthfeel consumers crave, yet the growing demand for lower-fat, lower-sugar products means creative solutions are necessary. At times, this puts added pressure on formulators to create a synergy between mouthfeel and taste. When decreasing sugar or fat, hydrocolloids can help make up for loss of body and texture.
All hydrocolloids disperse in water to thicken applications and provide a sticky texture; they also can gel, emulsify, control the crystal growth of ice and sugar, and stabilize. By altering viscosity and the texture of foods, sensory properties are enhanced in many applications, including gravies, sauces, salad dressings and soups. Common hydrocolloids used as thickening agents include starch, modified starch, xanthan, carboxymethyl cellulose and several gums, such as guar gum and locust bean gum. When starches are combined with gums for superior functionality, non-genetically modified organism (GMO) gums are preferable for clean labels. Many clean label, non-GMO hydrocolloids are available, including guar gum, inulin, locust bean gum, xanthan gum and methylcellulose. Among these, inulin and xanthan gum are prevalent in natural products.
A whole range of mouthfeel enhancing ingredients is included in foods and beverages to offer consumers an authentic and better feel of the product. Consumer preferences vary from product to product for mouthfeel attributes such as softness, creaminess, crispiness and other textures. Among various application segments, beverage utilize the most mouthfeel enhancing ingredients. The mouthfeel enhancing ingredients market is more inclined towards natural-based ingredients, which are preferred by consumers as well.
Market Outlook
The word ‘mouthfeel’ refers to the perceived thickness of a product and mouthfeel enhancing ingredients are additive elements for edibles that help in defining the texture of the food or beverage. In general, mouthfeel enhancing ingredients are selected based on the physical properties of flavors and other features like suspension or dispersibility. The other properties of mouthfeel enhancing ingredients include particles size, water absorption, and viscosity.
A whole range of mouthfeel enhancing ingredients is included in foods and beverages to offer consumers an authentic and better feel of the product. Consumer preferences vary from product to product for mouthfeel attributes such as softness, creaminess, crispiness and other textures. Among various application segments, beverage utilize the most mouthfeel enhancing ingredients. The mouthfeel enhancing ingredients market is more inclined towards natural-based ingredients, which are preferred by consumers as well.
Reasons for Covering this Title
Mouthfeel enhancing ingredients available in the market vary from company to company regarding their function, use and source. The report encompasses deep-dive study on the mouthfeel enhancing ingredients market with detailed market dynamics of the supply and demand related to it. Emerging uses and technologies are analyzed, which will aid in identifying the market direction and support investment decisions in the mouthfeel enhancing ingredients market.
Global Mouthfeel Enhancing Ingredients Market: Key Players
Some of the key players operating in the global mouthfeel enhancing ingredients market are Grande Custom Ingredients Group, Edlong Dairy Technologies, Givaudan, Cargill Inc., Ingredion, Caremoli Group, Ajinomoto, Ingrizo, Kerry Group, Agropur Ingredients, Fiberstar, Lycored, DuPont, Comax Flavors, Ciranda, BENEO ingredients, Corbion, Firmenich, Univar, Frutarom and others.
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Opportunities for Market Participants
An uptrend is projected in the mouthfeel enhancing ingredients market. Manufacturers are focusing on various product features of mouthfeel enhancing ingredients to gain consumer. Companies are introducing newer products, which offer consumers a unique experience regarding mouthfeel. The demand for natural ingredients emerging among consumer groups has encouraged mouthfeel enhancing ingredient manufacturers to include natural ingredients in the production.
The segment on innovations in mouthfeel enhancing ingredients briefs about the emergent segments or stages driving higher traction in research and development. Analysis is done based on the patents published during the period 2007 – 2011. It also indicates which players are investing in R&D, process or product innovations, and emerging applications of mouthfeel enhancing ingredients globally.
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