Baking Ingredients Market Scope
Baking ingredients are used in bakery products such as buns, rolls & pies, cakes & pastries, biscuits & cookies, and bread. Ingredients are specially added to improve the overall productís quality and to enhance the shelf of the product. The best quality baking ingredients help to retain softness as well as the taste of the baked product.
According to AMA, the Global Baking Ingredients market is expected to see growth rate of 5.0%
Research Analyst at AMA estimates that United States and United Kingdom Vendors will contribute to the maximum growth of Global Baking Ingredients market throughout the predicted period.
Cargill (United States), Associated British Foods PLC (United Kingdom), Koninklijke DSM N.V. (Netherlands), Kerry Group PLC (Ireland), AAK AB (Sweden), Tate & Lyle (United Kingdom), Lallemand, Inc. (Canada), Lesaffre (United States), Archer Daniels Midland Company (United States) and E. I. Du Pont De Nemours and Company (United States) are some of the key players that are part of study coverage. Additionally, the Vendors which are also part of the research are Taura Natural Ingredients Limited (New Zealand), Dawn Food Products, Inc. (United States), Muntons PLC (United Kingdom), Corbion, Inc. (United States) and British Bakels (United Kingdom).
The research aims to propose a patent-based approach in searching for potential technology partners as a supporting tool for enabling open innovation. The study also proposes a systematic searching process of technology partners as a
preliminary step to select the emerging and key players that are involved in implementing market estimations. While patent analysis is employed to overcome the aforementioned data- and process-related limitations, as expenses occurred in that technology allows us to estimate the market size by evolving segments as target market from total available market.
The study have segmented the market of Global Baking Ingredients market by Type (Emulsifiers, Leavening Agents, Enzymes, Baking Powder & Mixes, Oils, Fats, and Shortenings, Colors & Flavors, Starch and Others), by Application (Bread, Cookies & Biscuits, Rolls & Pies, Cakes & Pastries and Others) and Region with country level break-up.
On the basis of geography, the market of Baking Ingredients 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).
Market Leaders and their expansionary development strategies
On 11 July 2018, Lesaffre acquired Delavau Food Partners Company, which is leading innovator in baking ingredients based in North America. This acquisition is expected to enhance companyís performance ingredient offering to the baking market.
On 1 Aug 2018, Lallemand Inc. has announced Strategic Collaboration with VERIPAN AG to market fermentation derived solutions for artisan-style bread. Lallemandís expertise and knowledge in aromatic yeasts, enzyme and cultures application composed with VERIPANís proprietary fermentation technology will create robust synergies between both companies.
- Changing Consumer Lifestyles Increase the Demand for Convenience Foods
- Rising Demand for Low Trans-Fat and Gluten-Free Products
- Emerging Functions of Baking Ingredients
- Alternative for Emulsifiers to Reduce Production Cost
- The growth of Frozen Bakery Products Market
- Stringent Regulations and International Quality Standards
- Health Issues Due to Excess Consumption of Trans Fatty Acids
- Growing Substitution of Baked Products with Cereals
Key Target AudienceFood manufacturers/ Suppliers, Baking ingredient manufacturers, Bakery associations and industry bodies, Raw material suppliers, End Users of Bakery & Confectionery, Research Institutes, Associations, organizations, forums, and alliances related to the Baking Ingredient, Industry associations and Market research and consulting firm.