Bakery Ingredients Market Size, Share, Trends, Growth Opportunities and Forecast to 2026



The Asia-Pacific region is expected to experience the fastest growing bakery ingredients market. The tides of the global bakery industry are changing as the North American and European markets mature and new global regions emerge with immense growth opportunities.

The Global bakery ingredients market is estimated to reach USD 16.6 billion in 2021 and is projected to reach USD 22.3 billion by 2026, at a CAGR of 6.0% during the forecast period. The growth of the bakery ingredients market is driven by the growing demand for ready-to-eat foods and the changing food consumption habits of consumers. Traditionally, baking has been viewed as an indulgence category, which is likely why it’s overlooked as a segment that can offer healthy products. That’s changing as product developers incorporate new plant-based proteins into breads, waffles, snacks, and more. The most popular plant proteins, including pea and soy, are now used in the formulation of baked goods to improve a label’s nutrient profiles. -Friendly way. The growing competitiveness of small and medium players is also benefiting this very fragmented market. Rising health awareness among consumers has resulted in the growth of cereal substitute market as a healthy food option. This poses a challenge for the bakery ingredients market.

bakery ingredients market

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Baking powder and mixes hold the largest share of the bakery ingredients market. Ease of use and storage are key factors fueling the demand for baking mixes among people of different age groups. Baking mixes are available for several baked goods, including cakes, cookies, muffins, and bread. Baking mixes are available in powder form, with instructions on the box for mixing and cooking. This, in turn, has increased its demand in developed countries. However, the use of enzymes has also increased. Enzymes are used to improve the structure and softness of dough and increase the shelf life of products. Enzymes, such as amylases, xylanases and lipases, are derived from natural sources. Global Bakery Enzymes Market was valued at USD 928.7 Million in 2020 and is projected to reach USD 1,445.6 Million by 2026. Other bakery ingredients such as leavening agents (yeast extracts) are mainly used for fermentation in bakery. Emulsifiers such as lecithin are used in baked goods to improve water absorption, crumb structure and slicing characteristics of bread. Lecithin is a natural emulsifier which accounts for most of the bakery ingredients market and is also driving the low fat food market. Emerging economies, such as India, China, and India, have strong growth potential in the bakery ingredients market.

Also, among the various applications of bakery ingredients, the sweet bakery segment is expected to grow at the fastest rate during the forecast period. Sweet baked goods have also increased in demand. Due to the COVID-19 crisis, people have started demanding comfort foods, including baked goods, such as cakes, pastries, donuts, pies, and muffins. However, demand was already strong before the pandemic hit US shores, with all key segments of the sweet baked goods category showing growth over the past year. As more and more specialty bakeries are popping up as modern customers and dessert lovers demand treats with a personalized touch and are also looking for local, fresh and healthier options at the same time, demand from various sweet baked goods is even more important. should increase.

In the fastest growing Asia-Pacific region, China is expected to witness the fastest growth over the forecast period owing to the increase in the consumption of flavored bread varieties for breakfast and as a snack. . The thriving food industry in China is a vast sector, which includes a wide variety of products, such as various baked goods, including fresh and frozen baked goods. Industrialization has accelerated urbanization in China through the migration of rural people to urban areas and the development of cities into towns. Thanks to sustained economic growth, Chinese households have seen a continuous increase in their disposable income, which has contributed to an increase in food expenditure. Baked foods, especially bread, are replacing traditional Chinese breakfast items, such as porridge and fried dough sticks. According to data provided by the National Bureau of Statistics of China, per capita bread consumption increased from 2 kg in 2010 to 5.1 kg in 2015. This growth in the bakery sector presents opportunities for industries related to bakery, such as bakery ingredients.

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However, due to the increase in the number of health conscious people across the world who prefer a healthy lifestyle. The demand for baked goods, which are high in fat and sugar, could drop significantly. This will certainly impact the demand for various bakery ingredients needed to craft these items. Trans fatty acids are most commonly found in processed foods containing partially hydrogenated vegetable oils, such as margarine, palm oil, and butterfat, which are used as baking ingredients. Epidemiological and biochemical evidence suggests that excessive consumption of trans fatty acids in the diet may lead to a significant risk of cardiovascular disease and cancer in humans. Awareness of these negative health effects of trans fatty acids is affecting the cooking fats and shortenings market, and, in turn, the cooking ingredients market. Manufacturers of bakery ingredients are focusing on reducing the trans fatty acid content in their products and are also developing alternatives for them. The governments of many countries have set the level of trans fatty acid intake and the sugar content of various food products. Thus, helping people not to compromise the taste of health.

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