Dublin, June 08, 2021 (GLOBE NEWSWIRE) -- The "Bakery Ingredients Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2021-2026" report has been added to ResearchAndMarkets.com's offering.
The global bakery ingredients market reached a value of US$ 14.8 Billion in 2020. Bakery ingredients refer to food products that are used to improve and maintain the freshness, aroma, taste and shelf-life of baked food products. These ingredients are usually available in the form of emulsifiers, fats, shortenings, blends, colors, flavors, etc., which are used for the preparation of a wide range of bakery and confectionary products such as bread, biscuits, pies, cakes, pastries, etc. The choice of these ingredients and their compositions determine the texture and flavor of the baked product. They also enhance the nutritional content of the product as they are rich in various amino acids, vitamins, carbohydrates and fats. Bakery ingredients find wide applications in the food processing industry as they are readily available, are extremely convenient to use and blend well with other food ingredients.
The increasing demand for convenience food products is one of the key factors driving the growth of the market. Owing to the hectic schedules and changing dietary habits, there has been a rise in the consumption of bakery products across the globe. Furthermore, rising nutritional awareness among consumers and the availability of organic ingredients have further favored the market growth. Fueled by the thriving tourism and hospitality industry, there is a growing product demand for bakery ingredients from various fast food restaurants, bakeries and hotels. Also, the rising trend of social gatherings, corporate parties and related special and festive occasions has led to an increased demand for cakes and pastries. Other factors, including the use of attractive packaging and various product innovations, such as the development of emulsifiers that offer high-fat stability, water and oil holding capacity and longer shelf-life, are also contributing to the market growth. Looking forward, the publisher expects the global bakery ingredients market to grow at a CAGR of around 5% during 2021-2026.
Report Coverage:
- Historical, Current and Future Market Trends
Market Breakup by Product Type:
- Emulsifiers
- Leavening Agents
- Enzymes
- Baking Powder & Mixes
- Oils, Fats, and Shortenings
- Colors & Flavors
- Starch
- Others
Based on the product type, the market has been segmented as emulsifiers, leavening agents, enzymes, baking powder and mixes, oils, fats and shortenings, colors and flavorings, starch, and others. Amongst these, baking powder and mixes are the most widely used ingredients.
Market Breakup by Application:
- Breads
- Cookies & Biscuits
- Rolls & Pies
- Cakes & Pastries
- Others
On the basis of the application, the market has been segregated into bread, cookies and biscuits, rolls and pies, cakes and pastries, and others. Currently, most of the ingredients are used for producing bread.
Market Breakup by End Use Sector:
- Industrial
- Foodservice
- Retail
The report has analyzed the market according to the end use sector, which mainly includes industrial, foodservice and retail sectors.
Market Breakup by Region:
- North America
- Europe
- Asia Pacific
- Middle East and Africa
- Latin America
- On a regional basis, Europe represents the largest market for bakery ingredients as baked goods are considered staple food in the region. Furthermore, there has been a rise in the demand for wholegrain, additive-free, gluten-free and ancient grain products, which has enabled manufacturers to use different ingredients in the production process. Other major regions include North America, Asia Pacific, Middle East and Africa, and Latin America.
Competitive Landscape:
The report has also analysed the competitive landscape of the market with some of the key players being Cargill, Koninklijke DSM N.V., Kerry Group, Sudzucker, AAK AB, Associated British Foods, Lesaffre, Tate & Lyle, Archer Daniels Midland Company, Ingredion Incorporated, Corbion, IFFCO Ingredients Solution, Taura Natural Ingredients, Dawn Foods, Muntons, British Bakels, Lallemand, Novozymes, Taura Natural Ingredients, Puratos Group, etc.
Key Topics Covered:
1 Preface
2 Scope and Methodology
3 Executive Summary
4 Introduction
4.1 Overview
4.2 Key Industry Trends
5 Global Bakery Ingredients Market
5.1 Market Overview
5.2 Market Performance
5.3 Impact Of COVID-19
5.4 Market Breakup by Product Type
5.5 Market Breakup by Application
5.6 Market Breakup by End Use Sector
5.7 Market Breakup by Region
5.8 Market Forecast
6 Market Breakup by Product Type
6.1 Emulsifiers
6.1.1 Market Trends
6.1.2 Market Forecast
6.2 Leavening Agents
6.2.1 Market Trends
6.2.2 Market Forecast
6.3 Enzymes
6.3.1 Market Trends
6.3.2 Market Forecast
6.4 Baking Powder & Mixes
6.4.1 Market Trends
6.4.2 Market Forecast
6.5 Oils, Fats, and Shortenings
6.5.1 Market Trends
6.5.2 Market Forecast
6.6 Colors & Flavors
6.6.1 Market Trends
6.6.2 Market Forecast
6.7 Starch
6.7.1 Market Trends
6.7.2 Market Forecast
6.8 Others
6.8.1 Market Trends
6.8.2 Market Forecast
7 Market Breakup by Application
7.1 Breads
7.1.1 Market Trends
7.1.2 Market Forecast
7.2 Cookies & Biscuits
7.2.1 Market Trends
7.2.2 Market Forecast
7.3 Rolls & Pies
7.3.1 Market Trends
7.3.2 Market Forecast
7.4 Cakes & Pastries
7.4.1 Market Trends
7.4.2 Market Forecast
7.5 Others
7.5.1 Market Trends
7.5.2 Market Forecast
8 Market Breakup by End Use Sector
8.1 Industrial
8.1.1 Market Trends
8.1.2 Market Forecast
8.2 Foodservice
8.2.1 Market Trends
8.2.2 Market Forecast
8.3 Retail
8.3.1 Market Trends
8.3.2 Market Forecast
9 Market Breakup by Region
9.1 North America
9.1.1 Market Trends
9.1.2 Market Forecast
9.2 Europe
9.2.1 Market Trends
9.2.2 Market Forecast
9.3 Asia Pacific
9.3.1 Market Trends
9.3.2 Market Forecast
9.4 Middle East and Africa
9.4.1 Market Trends
9.4.2 Market Forecast
9.5 Latin America
9.5.1 Market Trends
9.5.2 Market Forecast
10 SWOT Analysis
10.1 Overview
10.2 Strengths
10.3 Weaknesses
10.4 Opportunities
10.5 Threats
11 Value Chain Analysis
12 Porter's Five Forces Analysis
12.1 Overview
12.2 Bargaining Power of Buyers
12.3 Bargaining Power of Suppliers
12.4 Degree of Competition
12.5 Threat of New Entrants
12.6 Threat of Substitutes
13 Price Analysis
14 Competitive Landscape
14.1 Market Structure
14.2 Key Players
14.3 Profiles of Key Players
14.3.1 Cargill
14.3.2 Koninklijke DSM N.V.
14.3.3 Kerry Group
14.3.4 Sudzucker
14.3.5 AAK AB
14.3.6 Associated British Foods
14.3.7 Lesaffre
14.3.8 Tate & Lyle
14.3.9 Archer Daniels Midland Company
14.3.10 Ingredion Incorporated
14.3.11 Corbion
14.3.12 IFFCO Ingredients Solution
14.3.13 Taura Natural Ingredients
14.3.14 Dawn Foods
14.3.15 Muntons
14.3.16 British Bakels
14.3.17 Lallemand
14.3.18 Novozymes
14.3.19 Taura Natural Ingredients
14.3.20 Puratos Group
For more information about this report visit https://www.researchandmarkets.com/r/8tmg9h