Global Bakery Ingredients Market - Growth, Trends and Forecasts 2017 - 2022

  • ID: 4386435
  • Report
  • Region: Global
  • 152 pages
  • Mordor Intelligence
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The Global Bakery Ingredients Market was estimated at USD 9,386 million in 2014 and is expected to grow at a CAGR of 5.1% in the forecast period (2017 - 2022). It witnesses a high consumption rate in the categories of cakes, pastries, pies, scones, bread, biscuits, and cereals in the developed markets of North America and Western Europe. The growing demand for healthier and innovative products & ingredients are driving the growth of this market in the emerging markets of Asia, Latin America, and Middle-East & Africa. The global demand for bakery products is expected to grow at a CAGR of 7.0% in the coming years. The ingredients used in the bakery products are termed as bakery ingredients and are essential to ensure high quality standards and longer shelf life of these bakery products. Baking ingredients are used in a wide range of baking applications that include bread, cookies & biscuits, cakes & pastries, rolls & pies, pizzas, and donuts. In 2014, the bread segment dominated the global market. The most common bakery ingredients include flour, butter, honey, yeast, eggs, fruits, flavour enhancers, and colour additives.

There is a growing consumer demand for nutritional content in baked foods with low sugar, whole grain, and zero Trans-fat per serving. Increasing obesity rates and aging population have put the usage of healthy ingredients in the U.S. on a national front. The shift in the conventional home cooked food to convenience foods has also increased the demand of these bakery ingredients in the emerging markets. Adoption of westernized lifestyle, double income families, emphasis on healthier lifestyles, greater nutrition awareness, and increase in disposable income are the major factors that are responsible for the growth in baked foods industry, which in turn will drive the demand for the bakery ingredients manufacturers. The focus would be on innovation in sweeteners, dry ingredients, starches and derivatives, oil and shortenings ingredients to meet the consumer demand for low trans fats and gluten free products, without modifying the quality, texture, and taste of these products.

Bakery ingredients are broadly categorized in different product segments, which are fats and shortenings, emulsifiers, bases and mixes, functional blends, colours and flavours, leavening agents, and others. The bases and mixes segment accounts for the largest share followed by fats and shortenings. Enzymes are used to replace chemical additives and also help the companies reduce their processing time, while saving energy costs. Emulsifiers are the ingredients that are used to obtain soft crumb-like and tenderness in texture of some bakery products. Leavening agents, such as baking powder and yeast extracts, held the largest share in the global bakery ingredients market, as they are widely used for fermentation in baked products. In 2013, the global market for baking powder was valued at USD 2.47 billion.

On the basis of geography, this market is segmented into North America, Europe, Asia-Pacific, South America, and Africa. The U.S. and Europe with their long standing culture of consuming bakery and baked foods are the matured markets of this industry. Although Germany in the European region is dominating the bakery ingredients market, the European crisis has affected the consumer spending on baked goods. China and India, with their growing population and increasing disposable incomes, are the major markets for the baked goods, and hence the bakery ingredients. Consumers are willing to pay more for a healthier profile in the bakery products, which drives the growth of this market.

The growing substitution of the baked goods with the cereals and cornflakes categories is difficult to sustain, unless there are healthier and innovative products in the bakery ingredients in compliance with GMP. The future scope for the bakery ingredient manufacturers would lie in the advancements of food ingredients systems, and thereby providing a common platform for food makers, food service providers, and retailers to meet the companies’ strategies in meeting with the consumer consumption trends and preferences. The leading market players have been using strategies, such as expansions and new product launches, to increase their global presence and their productivity. Innovations in food ingredients in accordance with consumer preferences also meet the company objectives of reducing costs. Several companies find it important to meet the local regulatory requirements apart from meeting their standard safety and quality criteria. The leading players of this market are Cargill Inc, DSM, Associated British Foods, Kerry group, and DuPont. They have been focusing on mergers and acquisitions to grow in the global bakery ingredients market.

Key Deliverables:

Market definition for the specified topic along with the identification of key drivers and restraints for the market

Market analysis for the Global Bakery Ingredients Market, with region specific assessments and competition analysis on a global and regional scale

Identification of the factors that are instrumental in changing market scenarios, rising opportunities, and global consumer trends

Extensively researched competitive landscape section with the profiles of major companies along with their market shares

Identification and analysis of the macro and micro factors that affect the global bakery ingredients market on both global and regional scales

A comprehensive list of key market players along with the analysis of their current strategic interests and key financial information.
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1. Introduction
1.1 Research Methodology
1.2 Definition of the Market
1.3 Report Description
2. Key Findings of the Study
3. Market Overview
3.1 Frozen Bakery Market-Trends & Forecasts
4. Market Dynamics
4.1 Drivers
4.1.1 Increased Demand for Processed Foods and Bakery Products
4.1.2 Enhances Shelf Life & Quality of Products
4.1.3 Reduces Manufacturing Costs
4.1.4 Flourishing Market in Developed and Developing Countries
4.2 Constraints
4.2.1 Supply Chain Inefficiencies
4.2.2 Consolidated Market for Frozen Bakery
4.2.3 Consumer Demand Subjected to Seasonal Fluctuations
4.3 Opportunities
4.3.1 Increased Innovations for the Health Conscious Consumer
4.3.2 Manufacturers Diversifying on Healthy and Sophisticated Frozen Products Portfolio
4.4 Porter Five Forces Analysis
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of New Entrants
4.4.4 Threat of Substitute Products and Services
4.4.5 Degree of Competition
5. Market Segmentation
5.1 By Product Type
5.1.1 Emulsifiers Mono & Di-Glyceride Lecithin Others
5.1.2 Enzymes
5.1.3 Colors and Flavors
5.1.4 Oxidizing Agents
5.1.5 Preservatives Ascorbic Acid L-Cysteine Sorbic Acid Others
5.1.6 Reducing Agents
5.1.7 Others
5.2 By Application Type
5.2.1 Frozen Breads
5.2.2 Frozen Cakes
5.2.3 Frozen Pizza
5.2.4 Frozen Pastry
5.2.5 Others
5.3 By Geography
5.3.1 North America U.S. Canada Mexico Others
5.3.2 Europe Spain U.K. Denmark Germany Russia France Italy Others
5.3.3 Asia-Pacific China Japan India Australia Indonesia Thailand Saudi Arabia Israel Others
5.3.4 South America Brazil Argentina Other Latin American countries
5.3.5 Africa South Africa Others
6. Competitive Landscape
6.1 Mergers & Acquisitions
6.2 Joint Ventures
6.3 New Product Launches
6.4 Most Active Companies in the Past Five Years
6.5 Market Share Analysis
7. Company Profiles
7.1 Associated British Foods
7.2 Archer Danels Mdland(ADM)
7.3 Novozymes
7.4 Palsgaard
7.5 Puratos
7.6 Sensient Technologies
7.7 Royal DSM
7.8 Kerry Group
7.9 DDW-The Color House
7.10 Lonza Group
7.11 Cargill Inc.
7.12 Jungbunzlauer AG
7.13 David Michael & Co.
7.14 E.I. Dupont De Nemours & Company
7.15 Shenzhen Leveking Bio-Engineering Co. Ltd.
7.16 Purac Biochem
8. Appendix
8.1 Abbrevations
8.2 Sources
8.3 Bibliography
8.4 Disclaimer
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