Global Bakery Ingredients Industry By Applications (Bread, Cookies & Biscuits, Rolls & Pies), and By Technology (Emulsifiers, Leavening Agents, Enzymes) - Global size Analysis and Market Forecast 2019-2025

  • Report Id: GRS-9097
  • Category: Food & Beverages
  • Published Date: Dec 2018
  • Pages: 110
Final Report will add the analysis of the impact of COVID-19 on this industry Global Bakery Ingredients Industry was valued at USD 8.2 Billion in the year 2017. Global Bakery Ingredients Industry is further estimated to grow at a CAGR of 5.7% from 2019 to reach USD 12.69 Billion by the year 2025. Bakery ingredients are the food products responsible to maintain the freshness, softness, & taste; improve shelf life; and increase the protein content in the baked items. These items are available in different varieties in the Industry and are considered as the basic food for human nutrition globally.

The global Bakery Ingredients Industry is segmented on the basis of technology, by application, and by region. On the basis of technology the Industry is segmented as Emulsifiers, Leavening Agents, Enzymes, Baking Powder & Mixes, Oils, Fats, and Shortenings, Colors & Flavors, Starch and others of which Baking Powder & Mixes segment is expected to hold the highest Industry share during the forecast period. On the basis of application, the Industry is segmented as Bread, Cookies & Biscuits, Rolls & Pies, Cakes & Pastries, and Others in which bread segment holds the highest Industry share in the forecasted period and are expected to grow with highest CAGR

Major market players in Bakery Ingredients Industry are Cargill, Koninklijke DSM N.V., Kerry Group PLC, AAK AB, Associated British Foods PLC, Tate & Lyle, Archer Daniels Midland Company, E. I. Du Pont De Nemours and Company, Lallemand Inc., Dawn Food Products Inc., and brief information of 10 companies will be provided in a report. The European region holds the highest Industry share in 2017 and the Asia Pacific is considered as the fastest growing Industry in the forecasted period. At a country level China, India, and Japan are the major industries in the Asia Pacific region and holds a substantial Industry share in 2017 and it is projected to grow at a gradual pace in the coming years. High per capita consumption of bread was one of the major factors driving the baking ingredients Industry in this region.

SWOT Analysis of Bakery Ingredients Industry:
Changing Consumer Lifestyles Increase the Demand for Convenience Foods.
Consumer preferences for healthier bakery products.
Replacement of baked products with cereals
Stringent regulations and international quality standards.
Demand for Healthier Baked Goods in Emerging markets.
Growth of Frozen Bakery Products Industry
Impact of European Crisis on Consumer Spending In Baked Goods Category.
Health Issues Due to Excess Consumption of Trans Fatty Acids

Bakery Ingredients Industry Segmentation:
By Applications
• Bread
• Cookies & Biscuits
• Rolls & Pies
• Cakes & Pastries
• Others

By Technology
• Emulsifiers
• Leavening Agents
• Enzymes
• Baking Powder & Mixes
• Oils, Fats, and Shortenings
• Colors & Flavors
• Starch
• Others

By Region
• North America
o Canada
• Europe
o Germany
o U.K.
o France
o Italy
o Rest of Europe
o China
o India
o Japan
o Rest of Asia-Pacific
• RoW
o Latin America
o Middle East & Africa

1. Introduction
1.1 Industry Vision
1.2 Limitations
1.3 Stakeholders
2. Research Methodology
2.1. Research Process
2.1.1. Secondary Research Key Data from Secondary Research
2.1.2. Primary Research Key Data from Primary Research Breakdowns of Primary Interviews
2.2. Industry Size Estimation
2.2.1. Bottoms-Up Approach
2.2.2. Top-Down Approach
2.2.3. Annual Revenue Process
2.3. Data Triangulation
2.4. Research Assumptions
2.4.1. Assumption
3. Executive Summary
4. Industry Overview
4.1. Introduction
4.2. Strength
4.3. Weakness
4.4. Opportunities
4.5. Threats
4.6. Regulations
4.7. Supply Chain/Value Chain Analysis
4.8. Patent & Standards
5. Industry Trends
5.1. Introduction
5.2. Porter’s Five Forces Analysis
5.2.1. Threat of New Entrants
5.2.2. Threat of Substitutes
5.2.3. Bargaining Power of Buyers
5.2.4. Bargaining Power of Suppliers
5.2.5. Intensity of Competitive Rivalry
6. Global Bakery Ingredients Industry, By Technology
6.1 Emulsifiers
6.2 Leavening Agents
6.3 Enzymes
6.4 Baking Powder & Mixes
6.5 Oils, Fats, and Shortenings
6.6 Colors & Flavors
6.7 Starch
6.8 Others
7. Global Bakery Ingredients Industry, By Applications
7.1 Bread
7.2 Cookies & Biscuits
7.3 Rolls & Pies
7.4 Cakes & Pastries
7.5 Others
8 Geographical Analysis
8.1. Introduction
8.2. North America
8.2.1. U.S.
8.2.2. Canada
8.2.3. Mexico
8.3. Europe
8.3.1. Germany
8.3.2. France
8.3.3. U.K.
8.3.4. RoE
8.4. Asia Pacific
8.4.1. China
8.4.2. Japan
8.4.3. India
8.4.4. RoAPAC
8.5. RoW
8.5.1. Latin America Brazil Argentina Rest of Latin America
8.5.2. Middle East and Africa
9. Company Profiles
9.1 Cargill
9.1.1 Company Overview
9.1.2 Financial Overview
9.1.3 Product Overview
9.1.4 Current Development
9.2 Koninklijke DSM N.V.
9.3 Kerry Group PLC
9.4 AAK AB
9.5 Associated British Foods PLC
9.6 Tate & Lyle
9.7 Archer Daniels Midland Company
9.8 E. I. Du Pont De Nemours and Company
9.9 Lallemand, Inc.
9.10 Dawn Food Products, Inc.
10. Competitive Analysis
10.1. Introduction
10.2. Industry Positioning of Key Players
10.3 Competitive Strategies Adopted by Leading Players
10.3.1. Investments & Expansions
10.3.2. New Product Launches
10.3.3. Mergers & Acquisitions
10.3.4. Agreements, Joint Ventures, and Partnerships
11. Appendix
11.1. Questionnaire
11.2. Available Customizations
11.3. Upcoming Events (Trade Fair, Exhibitions, Conferences)

List of Figures