February 26, 2025 – Texture is increasingly becoming a key driver of purchasing decisions for European consumers as texture can significantly influence the overall eating and drinking experience. Research from Innova Market Insights shows that while taste and flavor remain important factors in food ingredient trends, a growing number of Europeans are seeking products with interesting and enjoyable texturizing food ingredients.
What are Texturizing Food Ingredients?
Texturizing food ingredients are essential for modifying the texture of food products, significantly influencing the mouthfeel and overall sensory experience of the dish. These food ingredients can add textural attributes, such as creaminess, which results in a smooth and velvety sensation commonly found in dairy items and sauces. Grittiness adds a slight roughness, often desired in bread and crackers, while chewiness provides a resilient and springy quality typical of chewy candies and gummies.
Crispness contributes a sharp, brittle texture prevalent in snacks and baked goods, whereas gelation leads to a firm, jelly-like consistency, popular in desserts and some meat products. Additionally, fibrousness creates a stringy texture often seen in meat alternatives and plant-based foods. Texturizing food ingredients can originate from plant, animal, or synthetic sources, playing a vital role in enhancing the eating experience and addressing the diverse preferences of European consumers in food ingredient trends.
Texture and Consumer Insights
European consumers prioritize cost and value for money when choosing food, with flavor and taste following closely behind. Texture plays a significant role in their enjoyment of food, as 37% identify it as an important factor. Consumer insights show that European consumers often associate indulgent eating experiences with these textures, connecting smooth textures to feelings of happiness and indulgence, and juicy, light textures to refreshment and energy.
Naturalness is another crucial consideration in food ingredient trends, as 40% of European consumers value natural food ingredients and tend to reject additives perceived as artificial. However, a notable 54% are open to the inclusion of stabilizers and thickeners, provided they are perceived as having natural credentials. This balance reflects a growing food ingredients trend from European consumers for clean labels and natural quality alongside a willingness to accept certain enhancements in their food and drink products.
Trending Texturizing Ingredients in Europe
European food and beverage manufacturers are increasingly using texturizing food ingredients to develop innovative and indulgent products. Modified starches are gaining popularity due to their versatile functionalities, while native starches are also on the rise, appealing to the consumer trend for clean labels. Among these, pea starch is emerging as a trending option, highlighting the food ingredients trend toward plant-based foods among European consumers.
Regarding gums, gum and locust bean gum (LBG) are leading the growth, with LBG favored for its local sourcing advantages and technical benefits, particularly in the Mediterranean region. Fermentation-derived gums are represented predominantly by xanthan gum, which remains the market leader, but gellan gum is experiencing a more rapid growth rate. The rising food trend of plant-based foods and beverages is fueling demand for these gums because of their excellent suspending and stabilizing qualities. Seaweed extracts are witnessing a resurgence as alginates surpass traditional carrageenan, driven in part by the beverage trend of bubble teas that rely on alginate’s stabilizing properties.
Citrus fiber is the leading form of pectin in Europe, recognized for its broader range of applications and increasing demand for healthier, natural food ingredients. In the cellulosic category, methylcellulose plays a significant role, especially in meat substitutes, though growth is stabilizing due to market saturation.
Use of Texturizing Ingredients in Product Launches
37% of food and beverage products launched in Europe contained texturizing food ingredients, a higher rate than the global average of 35%. The use of texturizing food ingredients has been growing steadily over the past few years, with a CAGR of 5% for the past five years. This food ingredient trend is driven by consumer demand for products that deliver a satisfying and indulgent eating experience.
The fastest-growing categories for texturizing food ingredients include meat substitutes, complex beverages, bakery, ready meals and side dishes, dairy, confectionery and desserts, and ice cream. These categories represent a growing area of attention for adventurous products developed with complex textural requirements.
Consumer Demand for Healthier and Natural Ingredients
The demand for healthier and more natural food ingredients in Europe is rapidly growing, driven by several key factors. European consumers are becoming more aware of how food impacts their health and wellbeing, leading to a growing preference for minimally processed and naturally sourced products. There is also a significant emphasis on clean labels, with many European consumers actively seeking items that are free from artificial additives and chemicals.
When it comes to texturizing food ingredients, there is a strong consumer trend in Europe for healthier options, like in other food ingredient trends. Among the healthier ingredients gaining traction are plant-based proteins such as pea, fava bean, and quinoa proteins, as well as fibers like inulin, chicory root fiber, and psyllium husk.
Natural food ingredients are also in demand, including seaweed derivatives like alginate and carrageenan, a variety of seeds such as chia, flax, and sunflower seeds, and fruits and vegetables like apple pectin, citrus pectin, and carrot fiber. This shift reflects a broader food trend towards better nutrition and cleaner eating among European consumers.
What’s Next in Texturizing Food Ingredients in Europe?
The European texturizing food ingredients market is poised for significant innovation and growth, driven by evolving consumer insights. Addressing consumer concerns about ultra-processed foods is crucial. Sustainability initiatives are increasingly important, with opportunities for upcycling and developing environmentally friendly food ingredients becoming a priority. Manufacturers must prioritize innovation and development to keep pace with these food trends. By pursuing new food ingredients and sustainability practices, texturizing food ingredient suppliers can effectively tap into the substantial opportunities present in this dynamic market.
This article is based on Innova’s Now & Next in the Use of Texturizing Ingredients in Europe report. This report is available to purchase or with an Innova Reports subscription. Reach out to find out more
