FOOD TEXTURE MARKET TO BE WORTH $11.8 BILLION BY 2018

Apart from their primary function, texturising agents provide multiple benefits in food processing and improve the appeal of food and palatability. With the continuing increase in consumption of convenience foods, consumer-led demand for processed foods - in bakery, confectionery, convenience foods, and dairy industries - is driving the global texturising agents market. The report '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', defines and segments the Food Texture Market with an analysis and forecasting of the global market size in terms of revenue. It also identifies driving and restraining factors for the market with an analysis of trends, opportunities, burning issues, winning imperatives, and challenges.