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Global Baking Ingredients (Enzymes, Emulsifiers, Leavening agents, Fats & Shortenings, Mold Inhibitors, Colors & Flavors) Market - Trends & Forecast to 2019

Dublin, Dec. 5, 2014 (GLOBE NEWSWIRE) -- Research and Markets (http://www.researchandmarkets.com/research/3nvtbj/baking) has announced the addition of the "Baking Ingredients Market by Type, Application & Region - Global Trends & Forecast to 2019" report to their offering.

Baking ingredients are used to produce baked goods and are also used extend their shelf-life. The increasing consumption of cakes, breads, and pastries is an important factor leading to the growing demand for baking ingredients in European countries, making Europe the dominating market. Each baking ingredient has a unique and specific role during baking process. For instance, enzymes are used to replace chemical additives and also help reduce processing time, and save energy costs.

Emulsifiers are used in baking to obtain soft crumb and tenderness in texture. Consumers prefer clean labeling, less chemical preservatives, and minimally processed food products. Thus, baking ingredients help to produce baked goods with less chemical ingredients and low processing time, which leads to superior quality products in terms of taste, texture, and shelf-life.

The baking ingredients market has been segmented on the basis of type, application, and region. The different types of baking ingredients studied are enzymes, emulsifiers, fats & shortenings, mold inhibitors, leavening agents, and colors & flavors. Leavening agents such as baking powder and yeast extracts held the largest share in the baking ingredients market as they are widely used for fermentation in baked products. The market is further segmented on the basis of applications such as bread, biscuits & cookies, cakes & pastries, rolls & pies. Bread products have the largest share in baking ingredient applications. The market has also been segmented on the basis of regions such as North America, Europe, Asia-Pacific, and Rest of the World (RoW).

The global baking ingredients market is projected to reach a value of $13,165.6 million by 2019, with Europe being the largest consumer. Germany dominated the market in the European region. The Asia-Pacific region is projected to be the fastest growing market for baking ingredients due to the increasing population and increased demand for convenience foods.

Baking ingredients are used in a wide range of baking applications that include bread, cookies & biscuits, cakes & pastries, rolls & pies, and others such as pizzas, tortes, and donuts. In 2014, bread dominated the market. The leading market players have been using strategies such as expansions and new product launches to increase their global presence and their productivity.


Key Topics Covered:

1 Introduction

2 Research Methodology

3 Executive Summary

4 Premium Insights

5 Industry Trends

6 Market Overview

7 Baking Ingredients Market, By Type

8 Baking Ingredients Market, By Application

9 Baking Ingredients Market, By Region

10 Competitive Landscape

11 Company Profiles

12 Appendix


Companies Mentioned:

  • Archer Daniels Midland Co. (ADM)
  • Associated British Foods PLC
  • Cargill, Inc.
  • Corbion N.V.
  • Kerry Group PLC
  • Novozymes A/S
  • Puratos Group NV
  • Royal DSM N.V.
  • Stern-Wywiol Gruppe GMBH Co. KG


For more information visit http://www.researchandmarkets.com/research/3nvtbj/baking

CONTACT: Research and Markets Laura Wood, Senior Manager press@researchandmarkets.com For E.S.T Office Hours Call 1-917-300-0470 For U.S./CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900 U.S. Fax: 646-607-1907 Fax (outside U.S.): +353-1-481-1716 Sector: Food, Baked Goods

Source:Research and Markets