Baking Ingredients Industry By Application (Bread, Cakes & Pastries, Biscuits & cookies, Rolls & Pies), and By Type (Enzymes, Baking Powder & Mixes, Starch, Colors & Flavors) - Global Size Analysis and Market Forecast 2019-2025

  • Report Id: GRS-9061
  • 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 Baking Ingredients Industry was valued at USD 12 Billion for the year 2017. Baking Ingredients Industry is further expected to grow at a CAGR of 6.17% from 2019 to reach USD 19.42 Billion by the year 2025. European region holds the major Industry share whereas Asia Pacific region is considered as the fastest growing Industry in the forecasted period. Bakery products are considered as the best available staple food both in European & North American Industry. Growing inclination of end users towards convenience food in developing countries from Asia Pacific region has further anticipated strong growth in the next 5 years.

Major market players in Baking Ingredients Industry Cargill, Kerry Group PLC, Associated British Foods PLC, E.I. Dupont De Nemours and Company, Archer Daniels Midland Company, Koninklijke DSM N.V., Tate & Lyle PLC, Muntons PLC, British Bakels, Taura Natural Ingredients ltd., Corbion, Brisan, Dawn Food Products Inc., Lesaffre, and brief overview of another 8 companies is also provided in the report. New product launches and growing research and development expenditures to address changing demand of end users in recent years are also driving this Industry. Organic growth strategies such as merger and acquisition were adopted by these top manufacturers in recent years has provided comprehensive Industry opportunities for various stakeholders in the value chain.

SWOT Analysis of Baking Ingredients Industry:
Strength:
Number of new product launches is driving the Industry demand
Increase in the shelf life of a baked final product has increased demand for the Baking Ingredients
Weakness:
Comparatively high price for Baking Ingredients
Sustaining the taste developed by artificial ingredients over the years
Excessive usage of Trans Fatty Acids
Opportunities:
Substitute for Emulsifiers to Decrease baking Cost
Changing lifestyle in the untapped emerging Industry pose an opportunity for producers
Threats:
Estimating the demand to cater production capacity
Replacement of Baked Products with Cereal
Economical and uninterrupted Raw material supply for the production

The baking powders & mixes segment is expected to hold the maximum Industry share during the forecasted period. With the increasing popularity and varied application base in the bakery, confectionary, packaged foods demand for baking powders & mixes applications are helping this Industry to grow. Oils, fats & shortenings segment is projected to be the fastest growing Industry in the forecasted period with the growing concern about the artificial ingredient color usage in the food item.

Baking Ingredients Industry Segmentation:
By Application
• Bread
• Cakes & pastries
• Biscuits & cookies
• Rolls & pies
• Others


By Type
• Enzymes
• Baking powder & mixes
• Starch
• Colors & Flavors
• Oils, fats & shortenings
• Emulsifiers
• Leavening agents
• Others

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

1. Introduction
1.1 Industry Vision
1.1.1 Industry Definition
1.1.2 Industry Scope
1.2 Limitations
1.3 Stakeholders
2. Research Methodology
2.1. Research Process
2.1.1. Secondary Research
2.1.1.1. Key Data from Secondary Research
2.1.2. Primary Research
2.1.2.1. Key Data from Primary Research
2.1.2.2. 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 Turnover 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
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. Baking Ingredients Industry, By Type
6.1. Enzymes
6.2. Baking powder & mixes
6.3. Starch
6.4. Colors & Flavors
6.5. Oils, fats & shortenings
6.6. Emulsifiers
6.7. Leavening agents
6.8. Others
7. Baking Ingredients Industry, By Application
7.1. Bread
7.2. Cakes & pastries
7.3. Biscuits & cookies
7.4. Rolls & pies
7.5. Others
8. Baking Ingredients Industry, By Application
8.1. Bakery
8.2. Dairy
8.3. Processed Foods & Ready Meals
8.4. Beverages
8.5. Snacks
8.6. Others
9 Geographical Analysis
9.1. Introduction
9.2. North America
9.2.1. U.S.
9.2.2. Canada
9.2.3. Mexico
9.3. Europe
9.3.1. Germany
9.3.2. France
9.3.3. U.K.
9.3.4. RoE
9.4. Asia Pacific
9.4.1. China
9.4.2. Japan
9.4.3. India
9.4.4. RoAPAC
9.5. RoW
9.5.1. Latin America
9.5.1.1. Brazil
9.5.1.2. Argentina
9.5.1.3. Rest of Latin America
9.5.2. Middle East and Africa
10. Company Profiles
10.1 Cargill
10.1.1 Company Overview
10.1.2 Financial Overview
10.1.3 Product Overview
10.1.4 Current Development
10.2 Kerry Group PLC
10.3 E.I. Dupont De Nemours and Company
10.4 Archer Daniels Midland Company
10.5 Koninklijke DSM N.V.
10.6 Tate & Lyle PLC
10.7 Associated British Foods PLC
10.8 Muntons PLC
10.9 British Bakels
10.10 Taura Natural Ingredients Limited
10.11 Brisan
11. Competitive Analysis
11.1. Introduction
11.2. Industry Positioning of Key Players
11.3. Competitive Strategies Adopted by Leading Players
11.3.1. Investments & Expansions
11.3.2. New Product Launches
11.3.3. Mergers & Acquisitions
11.3.4. Agreements, Joint Ventures, and Partnerships
12. Appendix
12.1. Questionnaire
12.2. Available Customizations
12.3. Upcoming Events (Trade Fair, Exhibitions, Conferences)

List of Figures