Vegan Baking Leavening Agents Global Trends, Market Share, Industry Size, Growth, Opportunities, Forecast to 2031

vegan baking ingredients market market structure

Global Food Industry Current Scenario and Outlook

The unprecedented COVID-19 pandemic has affected the global economy to a great extent. Considering the food industry, one of the most important sectors of the economy, a tremendous impact has been witnessed on the entire process from the field to the consumer. The restrictions in the movement of workers, closure of food production facilities, and changes in consumer demand have put excessive pressure on the food industry.

The report offers actionable and valuable market insights of Vegan Baking Leavening Agents. The latest report by Fact.MR provides details on the present scenario of the market across various regions along with the historic data and forecast of the market. The report also includes information on the sales and demand of Vegan Baking Leavening Agents Market across various industries and regions.

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The market study done by Fact.MR gives exclusive information about how the market will grow. The study identifies crucial trends that are determining the growth of Vegan Baking Leavening Agents market. This newly published report sheds light on vital dynamics, such as the drivers, restraints, and opportunities for key market players as well as emerging players associated with the production and supply. The latest report by Fact.MR provides detailed Market Analysis of Vegan Baking Leavening Agents

This newly published and insightful report sheds light on Market Insights of Vegan Baking Leavening Agents, key dynamics, their impact on the overall value chain from suppliers to end-users and Growth of Vegan Baking Leavening Agents Market.

According to a recent report by Fact.MR, vegan baking ingredients sales are expected to close in on 38,000 tons in 2019. Widespread adoption of veganism coupled with pervasive trends such as “mindful choices”, “clean label”, and “sustainability” continue to impact growth of the vegan baking ingredients market.

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Growing research and development activities for the production of improved vegan baking ingredients is a vital aspect contributing to market proliferation. Innovations in the vegan baking ingredients manufacturing are enabling the production of vegan emulsifiers which are key to producing bakery products that mimic the texture and mouthfeel of normal bakery products.

A crucial factor complementing the vegan bakery ingredients market growth is the fortification of these ingredients with probiotics. Consumer awareness regarding the benefits associated with consumption of probiotics is gradually increasing which is causing an upward movement in the sales of products incorporated with the healthy ingredient. Additionally, development of probiotics which are resistant to higher temperature, varying pH levels, and have a longer shelf-life is enabling their incorporation into bakery products opening up new opportunities for manufacturers.

Alternate emulsifiers such as aquafaba, a protein derived from legumes, are increasingly gaining traction due to their wide scope of applications such as leavening and foaming agents and their neutral impact on the taste and flavoring of products. Owing to its extensive nature aquafaba is increasingly being used in production of multiple vegan products driving research towards development of infrastructure for large scale extraction of the protein.

A notable development complementing the surge in demand for the alternative emulsifier was InnovoPro, a company based in Israel and specializing in chickpea protein production, raising US$ 4.25 million in funding. The company claims to have found a sustainable technique for extracting 70% of the protein concentrate from chickpeas. These developments are estimated to uphold the growing demand for emulsifiers in the vegan baking ingredients market with the Fact.MR study projecting total production of approximately 10,500 tons of emulsifiers in 2019.

Demand for Vegan Baking Ingredients in Production of Bread Remains Robust

The consumption of bread has been gradually reducing in recent times with the advent of associated health problems such as increased blood sugar level, indigestibility, and obesity. Consequently, consumers are seeking healthy, gluten-free alternatives for bread which is prompting bakeries to foray into production of vegan bread. For instance, Pompadour, a bakery chain in Japan launched its new vegan curry bread manufactured using clean and organic ingredients.

Additionally, both brick & mortar and online retail stores are adding multiple variants of vegan bread to their portfolios to capitalize on the surge in demand with some stores launching their own proprietary vegan bread products. Trader Joe’s, a chain of grocery stores in the USA, recently rolled out vegan banana bread loaf across its stores. While certain stores are foraying into manufacturing their own vegan bread products, other supermarkets such as Waitrose are assigning dedicated sections to vegan products providing an extensive network for their distribution.

Surge in the demand for vegan products is also prompting food chains to expand their vegan product offerings. A Starbucks outlet in South Korea recently expanded its vegan product offerings with the addition of vegan focaccia bread to its menu. As competition in the vegan food market intensifies, manufacturers are focusing on the production of innovative offerings. For instance, Artisan Bread Organic, a leading producer of vegan products in the UK, recently launched a new vegan burger range with the company claiming its products to be completely vegan. Approximately 11000 tons of vegan baking ingredients were sold for bread production in 2018, according to the study.

The Fact.MR report tracks the vegan baking ingredients market for the period 2018-2028. According to the report, the vegan baking ingredients market is projected to grow at 6% CAGR through 2028.

Segmentation

The report on vegan baking ingredients market segments the vegan baking ingredients market on the basis of product type, nature, application, end-use, and region.

Based on product type, the vegan baking ingredients market can be segmented into starch, raising agents, emulsifiers, leavening agents, baking powder and mixes, vegetable oils, colors and flavors, and enzymes.

On the basis of nature, the vegan baking ingredients market can be segmented into organic and conventional.

Based on the application, the vegan baking ingredients market can be segmented into cakes & pastries, biscuits & cookies, bread, rolls & pies, buns, and others.

On the basis of end-use, the vegan baking ingredients market can be segmented into direct sales and residential.

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Key Question answered in the survey of Vegan Baking Leavening Agents market report:

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  • Market Analysis of Vegan Baking Leavening Agents
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  • Restraints Shaping Market Growth
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More Valuable Insights on Vegan Baking Leavening Agents Market

Fact.MR, in its new report, offers an unbiased Market Analysis of Vegan Baking Leavening Agents, Sales and Demand of Vegan Baking Leavening Agents, analyzing forecast statistics through 2019 and beyond. The study reveals growth projections on the basis of various criteria.

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