Mouthfeel Enhancing Ingredients Market-Overview
Fat andsugar create the mouthfeel consumers crave, yet the growing demand forlower-fat, lower-sugar products means creative solutions are necessary. Attimes, this puts added pressure on formulators to create a synergy betweenmouthfeel and taste. When decreasing sugar or fat, hydrocolloids can help makeup for loss of body and texture.
Allhydrocolloids disperse in water to thicken applications and provide a stickytexture; they also can gel, emulsify, control the crystal growth of ice andsugar, and stabilize. By altering viscosity and the texture of foods, sensoryproperties are enhanced in many applications, including gravies, sauces, saladdressings and soups. Common hydrocolloids used as thickening agents includestarch, modified starch, xanthan, carboxymethyl cellulose and several gums,such as guar gum and locust bean gum. When starches are combined with gums forsuperior functionality, non-genetically modified organism (GMO) gums arepreferable for clean labels. Many clean label, non-GMO hydrocolloids areavailable, including guar gum, inulin, locust bean gum, xanthan gum andmethylcellulose. Among these, inulin and xanthan gum are prevalent in naturalproducts.
A wholerange of mouthfeel enhancing ingredients is included in foods and beverages tooffer consumers an authentic and better feel of the product. Consumerpreferences vary from product to product for mouthfeel attributes such assoftness, creaminess, crispiness and other textures. Among various applicationsegments, beverage utilize the most mouthfeel enhancing ingredients. The mouthfeelenhancing ingredients market is more inclined towards natural-basedingredients, which are preferred by consumers as well.
Market Outlook
The word‘mouthfeel’ refers to the perceived thickness of a product and mouthfeelenhancing ingredients are additive elements for edibles that help in definingthe texture of the food or beverage. In general, mouthfeel enhancingingredients are selected based on the physical properties of flavors and otherfeatures like suspension or dispersibility. The other properties of mouthfeelenhancing ingredients include particles size, water absorption, and viscosity.
A wholerange of mouthfeel enhancing ingredients is included in foods and beverages tooffer consumers an authentic and better feel of the product. Consumerpreferences vary from product to product for mouthfeel attributes such assoftness, creaminess, crispiness and other textures. Among various applicationsegments, beverage utilize the most mouthfeel enhancing ingredients. Themouthfeel enhancing ingredients market is more inclined towards natural-basedingredients, which are preferred by consumers as well.
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Reasons for Covering this Title
Mouthfeelenhancing ingredients available in the market vary from company to companyregarding their function, use and source. The report encompasses deep-divestudy on the mouthfeel enhancing ingredients market with detailed marketdynamics of the supply and demand related to it. Emerging uses and technologiesare analyzed, which will aid in identifying the market direction and supportinvestment decisions in the mouthfeel enhancing ingredients market.
Global Mouthfeel Enhancing IngredientsMarket: Key Players
Some ofthe key players operating in the global mouthfeel enhancing ingredients marketare 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, BENEOingredients, Corbion, Firmenich, Univar, Frutarom and others.
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Opportunities for Market Participants
An uptrendis projected in the mouthfeel enhancing ingredients market. Manufacturers arefocusing on various product features of mouthfeel enhancing ingredients to gainconsumer. Companies are introducing newer products, which offer consumers aunique experience regarding mouthfeel. The demand for natural ingredientsemerging among consumer groups has encouraged mouthfeel enhancing ingredientmanufacturers to include natural ingredients in the production.
Thesegment on innovations in mouthfeel enhancing ingredients briefs about theemergent 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 productinnovations, and emerging applications of mouthfeel enhancing ingredientsglobally.
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