Visiongain Publishes Baking Ingredients Market Report to 2031

04 March 2021
Food and Drink

Visiongain has published a new report on Baking Ingredients Market Report to 2031: Forecasts by Ingredient Type (Enzymes, Emulsifiers, Leavening Agents, Oils, Fats, and Shortenings, Baking Powder & Mixes, Colors & Flavors, Fiber, Starch, Antimicrobials, Preservatives, Others), By Application (Cakes & Pastries, Bread, Rolls And Pies, Cookies & Biscuits, Others ), By Distribution Channel (B2B, B2C (Online Channels, Offline Channels) PLUS Profiles of Leading Baking Ingredients Manufacturing Companies and Regional and Leading National Market Analysis, PLUS COVID-19 Recovery Scenarios.

Global Baking Ingredients market was valued at US$ XX billion in 2020 and is projected to reach at a market value of US$ xx billion by 2031. Increasing consumer preference for convenience food and coupled with changing consumer lifestyle is augmenting the demand for baking ingredients.

COVID-19 Impact on Baking Ingredients Market

Baking Ingredients like baking soda, cocoa powder, and baking powder witnessed rise in demand during the COVID-19 pandemic situation unlike most other industries. The rise in demand was driven by the B2C sales channel as consumers were aggressively trying their hand on baking during the lockdown period. Additionally, a trend on social media platforms from countries such as India regarding preparation of ‘restaurant style food at home’, which contributed to the rise in demand for baking ingredients. The demand for these products witnessed a slowdown from the B2B sales channel. However there was significantly less impact on the market as baking ingredients are related to food industry and was included in the essential items in most of the countries. The disruptions in supply chain due to government intervention in terms of regulatory changes to prevent the spread of virus through packaged food was a concerning factor. However, the industry players have managed to maintain their position in the market.

Market Drivers

Increasing consumption of bakery and confectionery products coupled with the changing consumer lifestyle

The consumers across the globe primarily from the middle income countries have witnessed rise in their income levels, which is leading consumers to spend more on bakery items. In countries such as India bakery has been an integral part of food culture and widely being accepted due to its high nutrient value and range of affordability. The Indian bakery industry is highly influenced by the foreign market and the demand has considerably increased with emergence of large female working population in the country which has contributed to the rapid rise in the demand for bakery product and thus increase in the demand for baking ingredient. Additionally, the changing consumer lifestyle and urbanization with increasing exposure to the western culture across most of the developing economies create curiosity among people to explore new cuisine and spend more on creative food items such as bakery products. In 2017, U.S. witnessed the sales US$ 58.6 Bn for baked products. However, the average spending on bakery products by the U.S. households expected to reach US$ 383.75 Bn by 2021. The increasing demand for bakery products primarily from the emerging economies is accentuating the growth of baking ingredients market.

Increasing awareness about healthy bakery products and rising consumer inclination towards healthy diet

The people around the world are now more aware and conscious about their consumption patterns and diet and hence focus on products with high fibre and low fats. Bakery product manufacturers are thus introducing gluten-free bakery products that use natural sweeteners to maintain the consumer demand for healthy product. This in turn has forced the baking ingredient manufacturers to innovate and develop products that improves the taste along with health benefits. Augmented consumer awareness and preference for digestive health has significantly influenced the product reformation in the baking ingredient market segment. In June 2020, Amyris, a biotechnology company and AB Mauri, a natural and sustainable ingredients for bakery industry entered in partnership. The partnership enabled AB Mauri to produce baked goods with reduced sugar by using Amyris’ Purecane Brand Sweetener that has zero-calories and zero glycemic sweeteners.

Market Opportunities

Augmenting demand for frozen bakery products owing to high paced consumer lifestyle

Fast paced consumer lifestyles have compelled consumers to make a shift towards convenient and ready to eat food products. Frozen bakery products are witnessing a high demand owing to their extended shelf life and the development of retail and industrial catering channels that use these products to reduce the delivery time. The frozen bakery products are witnessing an increasing trend due to availability of easy thawing and baking facilitate. Additionally, frozen bakery products are available year round which is positively impacting the overall demand as the products are easily available. The major demand for frozen bakery product comes from developed nations, where the consumers have less time to cook, as most of them is working population. Moreover, the players in the frozen bakery products market space are introducing new products in the category and also investing in the R&D and improving the production capacity which is further expected to propel the market demand. For instance, in February 2020, Sara Lee Frozen Bakery entered into agreement to acquire Cyrus O’Leary’s Pies to expand the company’s presence in in-store bakery (ISB) and achieve strategic growth by providing new frozen bakery products to their customers.

Increasing investments and developments in the baking ingredients is further expected to escalate the market demand

The key players in the baking ingredients market are investing into R&D to enhance the quality of bakery products such as bread and cookies to avoid the unpleasant aftertaste that occurs with the conventional leavening solutions. For instance, in September 2019, DuPont introduced a new emulsifier to replace hydrated monoglycerides in the bakery products. The new ingredient in non-GMO and kosher and comes in powdered form, which is easier to work with. In August 2018, LCI introduces fermented wheat flour preservative named ‘Cereclean’ for baked products. The new product launch was aimed at addition of the product to the company’s clean label range and contains natural and clean ingredients. Additionally, the Baking Ingredients market is experiencing investments in development and research in the Baking Ingredients market to fulfil the customized demands of their customers.

Competitive Landscape

Some of the companies profiled in the report include ADM, DuPont, Cargill Inc., CSM Bakery Solutions, Novozymes, and Tate & Lyle among others. To fulfil the increasing demand for Baking Ingredients form the B2B and B2C channels, companies are investing in research and development along with new product development to sustain in the highly competitive market. For instance, in February 2020, DuPont launched a new range of emulsifiers called ‘POWERBAKE’ to help the bakery industry in Europe meet he consumer demand for clean product labels.

Notes for Editors
If you are interested in a more detailed overview of this report, please send an e-mail to sara.peerun@visiongain.com or call her on +44 (0) 20 7549 9987.

About Visiongain
Visiongain is one of the fastest-growing and most innovative independent media companies in Europe. Based in London, UK, Visiongain produces a host of business-to-business reports focusing on the automotive, aviation, chemicals, cyber, defence, energy, food & drink, materials, packaging, pharmaceutical and utilities sectors.

Visiongain publishes reports produced by analysts who are qualified experts in their field. Visiongain has firmly established itself as the first port of call for the business professional who needs independent, high-quality, original material to rely and depend on.

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