The global baking ingredients market is estimated at USD 16.6 billion in 2021 and is projected to reach USD 22.3 billion by 2026, at a CAGR of 6.0% from 2021 to 2026.
Increase in demand for bakery products has significantly increased the demand for baking ingredients. For high-quality professional baking, bakers need large quantities of a handful of ingredients to create everything from muffins and cupcakes to multi-tiered cakes and delicious cookies. Each baking ingredient plays its special role in the process. The processing, distribution, and storage of bakery products necessitates the use of food additives to maintain the quality and freshness that consumers expect.
Bread, by application, is estimated to hold the largest share in the baking ingredients market during the forecast period
The bread segment is projected to dominate the market by application. Bread is a staple food in most regions. There’s a variety of bread available in the market in different forms. The bread products available are categorized under white bread, wholegrain and brown bread, and specialty bread.
The growing health-consciousness of consumers and the subsequent increase in demand for wholegrain or specialty bread has resulted in a decline in the demand for white bread in most markets.
The flour used in the production of brown bread consists of crude fiber and a whole grain content of about 85.0%. Wholemeal bread is made from whole wheat grain and does not involve refining. This sector also includes wheat germ bread that consists of processed wheat germ. The market for these bread types is expected to grow, owing to the rising health awareness among consumers.
Key participants in the baking ingredients market such as Cargill (U.S.), Archer Daniels Midland Company (U.S.), Associated British Foods plc (U.K.), Koninklijke DSM N.V. (The Netherlands), Kerry Group plc (Ireland), and AAK AB (Sweden). Other players include British Bakels (U.K.), Corbion (the Netherlands), IFF (US), and Dawn Food Products, Inc. (U.S.).
