Scope of the Study
A leavening agent is defined as the number of substances which is used in doughs and batters and it mainly causes a foaming action that lightens as well as softens the mixture. A different form of the leavening agent is available such as active dry yeast, sourdough starter, homemade potash, baking soda, baking powder, potassium bicarbonate, and bakersí ammonia, among others. Steam, as well as air, are mostly used as leavening agents once they expand upon heating.
The market study is being classified, by Application (Fried Foods, Seafood, Soy Products, Wheat Flour and Others) and major geographies with country level break-up.
Archer Daniels Midland Co. (United States), Associated British Foods PLC (United Kingdom), Cargill, Inc. (United States), Corbion N.V. (Netherlands), Kerry Group PLC (Ireland), Novozymes A/S (Denmark), Puratos Group NV (Belgium), Koninklijke DSM N.V. (Belgium) and Stern-Wywiol Gruppe GMBH Co. KG. (Germany) are some of the key players profiled in the study.
Research Analyst at AMA predicts that United States Vendors will contribute to the maximum growth of Global Leavening Agent market throughout the predicted period.
AdvanceMarketAnalytics has segmented the market of Global Leavening Agent market by Type, Application and Region.
On the basis of geography, the market of Leavening Agent has been segmented into South America (Brazil, Argentina, Rest of South America), Asia Pacific (China, Japan, India, South Korea, Taiwan, Australia, Rest of Asia-Pacific), Europe (Germany, France, Italy, United Kingdom, Netherlands, Rest of Europe), MEA (Middle East, Africa), North America (United States, Canada, Mexico). If we see Market by Biological leavening agents, the sub-segment i.e. Bakersí Yeast will boost the Leavening Agent market. Additionally, the rising demand from SMEs and various industry verticals gives enough cushion to market growth. If we see Market by Chemical leaving agent, the sub-segment i.e. Baking Soda will boost the Leavening Agent market. Additionally, the rising demand from SMEs and various industry verticals gives enough cushion to market growth.
- Changing Living Style as well as Rising Health Consciousness Make the Leaving Agent
- Rising Demand for Low Trans-Fat and Gluten-Free Products
- Rising Awareness of Benefit for using Leaving Agents Products
- Stringent Regulations and International Quality Standards
- A problem regarding Health Issues owing to Excess Consumption of Trans Fatty Acids
- Rising Demand from Emerging Economics such as China, India, among others
- Emerging Functions of Baking Ingredients and Alternative for Emulsifiers to Reduce Production Cost
- Growth of Frozen Bakery Products Market
- Growing Substitution of Baked Products with Cereals
In November 2018, European Union Regulation of 15 October 2014 n. 1084 from the European Commission has allowed the usage of food additive diphosphate as a leavening agent and acidity regulator in ready-to-use leavened the dough. Moreover, the regulation authorizes the use of adenosine diphosphate in a maximum concentration of 12,000 mg/kg.
Key Target AudienceLeavening Agent manufacturers, Regulatory bodies, Intermediary suppliers and End Users
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Data related to EXIM [Export- Import], production & consumption by country or regional level break-up can be provided based on client request**
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