Leavening Acids Market
Leavening Acids Market Share & Trends Analysis, By Nature (Organic, Conventional), By Source (Tartaric Acid, Fumaric acid, Cream of tartar, Dicalcium phosphate), By End use (Biscuits & cookies, Bakery Food Products, Bread), By Region - Global Review 2021 to 2031
Leavening Acids Market Forecast and CAGR
According to the latest research by FACT.MR, the global leavening acids market is projected to grow at a CAGR of 6% during the year 2021-2031. The rise in consumption of baked products among consumers has increased the demand in the market.
Leavening acids form a component of chemical leavening systems which are used as leaveners to provide characteristic crumb structure and volume in baked products such as cake, cookies, biscuits and others. Inorganic leavening agents are made by controlled chemical reactions to form food-grade compounds.
These leavening acids have various sources such as tartaric acid, fumaric acid, glucono delta lactone, cream of tartar, sodium aluminium phosphate (SALP), sodium aluminium sulphate (SAS), dimagnesium phosphate and others possessing different properties which are used as per requirement by the bakery industries.
Bakery Industry propelling the demand of Leavening Acids
The Leavening acids market has good opportunities for growth as the demand for these substances saw an upsurge not only in the baking industry but also in households. The leavening acids form the texture, crumb color, and enhance the flavor of the recipes of the baking products which eventually increases the consumption for its better taste and texture among the consumers.
The changes occur due to the reaction between the gluten or protein component present in the dough and the leavening acids. There is high demand in the bakery industry as it has the property to raise the volume of the batter or dough used in the baked products. The ingredients are used in an adequate amount to balance the ratio of leavening agent and acid to form a proper carbon dioxide in the food product.
The change in the consumption pattern of the consumers has fuelled the introduction of various flavors in these leavening agents which will be used as per the taste and preferences of the consumers in that region. Apart from developed countries, the demand for this market is rising in developing countries like China and India because of the growth of the bakery industry in this region.
North America Demand Outlook for Leavening Acids Market
North America is the highest producer of these leavening acids across the world. The number of manufacturers of the bakery products is growing extensively in the region. There is a massive transformation in baking methods due to the advancement in technology. The manufacturers have increased their yield by replacing traditional methods with modern methods of baking.
Europe Leavening Acids Market outlook
The leavening acids market in Europe is expected to grow rapidly in the forecasted period. The changing lifestyle of the Europeans has led to an increase in the consumption of convenience food products. Moreover, people are becoming health conscious and it has increased the intake of organic products which has eventually created a demand for organic leavening acids in the market.
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Leavening Acids market: key players
Some key manufacturers operating the business in the leavening acids market globally includes
- Associated British Foods PLC
- Corbion N.V.
- Kerry Group
- Archer Daniels Midland Co. (ADM)
- Novozymes A/S
- Vijay Enterprises Advance In Organics
- Koninklijke DSM N.V.
- Puratos Group NV
- Cargill Inc.
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain.
The report provides an in-depth analysis of parent market trends, macro-economic indicators and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on market segments and geographies.
Leavening Acids Market Report Highlights:
- Detailed overview of the parent market
- Changing market dynamics in the industry
- In-depth market segmentation
- Historical, current and projected market size in terms of volume and value
- Recent industry trends and developments
- Competitive landscape
- Strategies of key players and products offered
- Potential and niche segments, geographical regions exhibiting promising growth
- A neutral perspective on market performance
- Must-have information for market players to sustain and enhance their market footprint
An Adaptive Approach to Modern-day Research Needs
Leavening Acids: Market Segmentation
Based on nature, the global Leavening Acids market can be segmented into:
Based on source, the global Leavening Acids market can be segmented as:
- Tartaric Acid
- Fumaric acid
- Glucono delta lactone
- Cream of tartar
- Sodium aluminum phosphate (SALP)
- Sodium aluminum sulfate (SAS)
- Dimagnesium phosphate
- Dicalcium phosphate
- Monocalcium phosphate
- Sodium acid pyrophosphate
Based on the end use, the global Leavening Acids market can be segmented as:
- Biscuits & cookies
- Bakery Food Products
- Cakes and Pastries
Based on the Region, the global Leavening Acids market can be segmented as:
- North America
- U.S. and Canada
- Latin America
- Mexico, Brazil, Peru, Chile, and others
- Western Europe
- Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg
- Eastern Europe
- Poland and Russia
- Asia Pacific
- China, India, Japan, ASEAN, Australia, and New Zealand
- The Middle East and Africa
- GCC, Southern Africa, and North Africa
- North America
NOTE - Although care has been taken to maintain the highest levels of accuracy in Fact.MR’s reports, recent market/vendor-specific changes may take time to reflect in the analysis.
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