Food Leavening Agent Market: By Application, By Type & By Geographic With Forecast 2017-2023

  • ID: 4532517
  • Report
  • 162 pages
  • IndustryARC
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Leavening agent plays a key role in the baking ingredients industry. Food leavening agents are the kind of substance which are used as ingredients to make dough and many different kinds of baked product as this leavening agent helps to release gas from the mixtures. The food leavening agents can be of different type such as baking soda, yeast, steam and others. Rising demand for baked foods has led to the rising demand for the food leavening agents and this has boosted the market growth. The food leavening agent market is estimated to generate revenue of $XXm in 2016 and projected to reach revenue of $XXm by 2023 growing at a CAGR of XX% during the forecast period of 2017-2023.

Food Leavening Agent Market

The Food Leavening Agent Market is segmented into two main segments namely By Application and By Type. On the basis of Application the market is segmented into Fried Foods, Seafood, Soy Products, Bakery Products, Wheat Flour, Expanded Food and others. On the basis of different type of agents the market is segmented into Biological leaving agent, Chemical leaving agent and Physical leaving agent. It is also further segmented on the basis of geographic regions such as North America, Europe, Asia Pacific and RoW. Country wise analysis of the market has also been provided in the report.

Sample companies profiled in this report are:
Archer Daniels Midland Co. (ADM) (U.S.)
Associated British Foods PLC (U.K.)
Puratos Group NV (Belgium)
10+.

A detailed qualitative analysis of the factors responsible for driving and restraining growth of the Food Leavening Agent market and future opportunities are provided in the report.
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1. Food Leavening Agent Market - Overview

2. Food Leavening Agent Market Executive Summary

3. Food Leavening Agent Market - Landscape
3.1. Market Share Analysis
3.2. Comparative Analysis
3.2.1. Product Benchmarking
3.2.2. Patent Analysis
3.2.3. End user profiling
3.2.4. Top 5 Financials Analysis

4. Food Leavening Agent Market - Forces
4.1. Market Drivers
4.2. Market Constraints
4.3. Market Challenges
4.4. Attractiveness of the Industry
4.4.1. Power of Suppliers
4.4.2. Power of Customers
4.4.3. Threat of New entrants
4.4.4. Threat of Substitution
4.4.5. Degree of Competition

5. Food Leavening Agent Market - Strategic Analysis
5.1. Value Chain Analysis
5.2. Opportunities Analysis
5.3. Product lifecycle
5.4. Pricing Analysis

6. Food Leavening Agent Market - By Type
6.1. Chemical leavening agent
6.1.1. Baking Soda
6.1.2. Baking Powder
6.1.3. Sourdough starter
6.1.4. Homemade potash
6.1.5. Potassium bicarbonate
6.1.6. Others
6.2. Biological leavening agent
6.2.1. Bakers
6.2.2. Yeast
6.2.3. Beer
6.2.4. Kefir
6.2.5. Sourdough Starter
6.2.6. Others
6.3. Physical leavening agents
6.3.1. Steam

7. Food Leavening Agent Market - By Application
7.1. Fried Foods
7.2. Seafood
7.3. Soy Products
7.4. Bakery Products
7.4.1. Bread
7.4.2. Biscuits & Cookies
7.4.3. Cakes & Pastries
7.4.4. Rolls & Pies
7.4.5. Others
7.5. Wheat Flour
7.6. Expanded Food
7.6.1. Others

8. Food Leavening Agent Market - By Geographic
8.1. North America
8.1.1. U.S.
8.1.2. Canada
8.1.3. Mexico
8.2. Europe
8.2.1. U.K.
8.2.2. France
8.2.3. Germany
8.2.4. Italy
8.2.5. Spain
8.2.6. Rest of Europe
8.3. APAC
8.3.1. China
8.3.2. India
8.3.3. Japan
8.3.4. Australia & New Zealand
8.3.5. Rest of APAC
8.4. RoW
8.4.1. Middle East
8.4.2. Africa
8.4.3. South America

9. Food Leavening Agent Market Entropy

10. Company profiles
10.1. company 1
10.2. company 2
10.3. company 3
10.4. company 4
10.5. company 5
10.6. company 6
10.7. company 7
10.8. company 8
10.9. company 9
10.10. Company 10
*More than 10 Companies are profiled in this Research Report*
"*Financials would be provided on a best efforts basis for private companies"

11. Appendix
11.1. Abbreviations
11.2. Sources
11.3. Research Methodology
11.4. Bibliography
11.5. Compilation of Expert Insights
11.6. Disclaimer
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