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GCC Bakery Ingredient Market

GCC Bakery Ingredient Market

Market Insights

Global Bakery Ingredients Market was estimated at USD 10.2 billion in 2016 and is expected to grow at a CAGR of 5.5% in the forecast period 2017-2022. It witnesses a high consumption rate in the categories of cakes, pastries, pies, scones, bread, biscuits, and cereals in the developed markets of North America and Western Europe.

Nearly half of US consumers (45%) purchased a high-protein bar in the past month, according to research. However, due to textural deterioration during shelf life – a common issue with high-protein snack bars – it’s likely that many of the bars had lost their soft and chewy texture by the time they were eaten. In June, 2017, Arla Foods Ingredients has cracked the problem of hard protein bars with a new whey protein solution that stays soft for at least a year.

Market Dynamics

There is a growing consumer demand for nutritional content in baked foods with low sugar, whole grain, and zero Trans-fat per serving. Increasing obesity rates and aging population have put the usage of healthy ingredients in the U.S. on a national front. The growing demand for ready-to-eat food is expected to boost the bakery ingredients markets. The shift in the conventional home cooked food to convenience foods has also increased the demand of these bakery ingredients in the emerging markets. Adoption of westernized lifestyle, double income families, emphasis on healthier lifestyles, greater nutrition awareness, and increase in disposable income are the major factors that are responsible for the growth in baked foods industry, which in turn will drive the demand for the bakery ingredients manufacturers. The focus would be on innovation in sweeteners, dry ingredients, starches and derivatives, oil and shortenings ingredients to meet the consumer demand for low trans fats and gluten free products, without modifying the quality, texture, and taste of these products.



The growing substitution of the baked goods with the cereals and corn flakes categories is difficult to sustain unless there are healthier and innovative products in the bakery ingredients in compliance with GMP. The future scope for the bakery ingredient manufacturers would lie in the advancements of food ingredients systems and thereby providing a common platform for food makers, food service providers, and retailers to meet the companies’ strategies in meeting with the consumer consumption trends and preferences.

Market Segmentation

Bakery ingredients are broadly categorized in different product segments, which are fats and shortenings, emulsifiers, bases and mixes, functional blends, colors and flavors, leavening agents, and others. The bases and mixes segment accounts for the largest share followed by fats and shortenings. Enzymes are used to replace chemical additives and also help the companies reduce their processing time while saving energy costs. Emulsifiers are the ingredients that are used to obtain soft crumb-like and tenderness in the texture of some bakery products. Leavening agents, such as baking powder and yeast extracts, held the largest share in the global bakery ingredients market, as they are widely used for fermentation in baked products. In 2016, the global market for baking powder was valued at USD 4.1 billion.

Regional Analysis

The U.S. and Europe with their long-standing culture of consuming bakery and baked foods are the matured markets of this industry. Although Germany in the European region is dominating the bakery ingredients market, the European crisis has affected the consumer spending on baked goods. China and India, with their growing population and increasing disposable incomes, are the major markets for the baked goods, and hence the bakery ingredients. Consumers are willing to pay more for a healthier profile in the bakery products, which drives the growth of this market.

Competitive Landscape

The leading market players have been using strategies, such as expansions and new product launches, to increase their global presence and their productivity. Innovations in food ingredients by consumer preferences also meet the company objectives of reducing costs. Several companies find it important to meet the local regulatory requirements apart from meeting their standard safety and quality criteria. The leading players in the bakery ingredients market are Cargill Inc, DSM, Associated British Foods, Kerry group, and DuPont. They have been focusing on mergers and acquisitions to grow in the global bakery ingredients market.

Key Deliverables in the Study



Market definition for the specified topic along with the identification of key drivers and restraints for the market
Market analysis for the Global Bakery Ingredients Market, with region specific assessments and competition analysis on a global and regional scale
Identification of the factors that are instrumental in changing market scenarios, rising opportunities, and global consumer trends
Extensively researched competitive landscape section with the profiles of major companies along with their market shares
Identification and analysis of the macro and micro factors that affect the global bakery ingredients market on both global and regional scales
A comprehensive list of key market players along with the analysis of their current strategic interests and key financial information.


1. Introduction
1.1 Key Deliverables of the study
1.2 Study Assumptions
1.3 Market Definition
2. Research Approach & Methodology
2.1 Introduction
2.2 Research Designs
2.3 Study Timelines
2.4 Study Phases
2.4.1 Secondary Research
2.4.2 Discussion Guide
2.4.3 Market Engineering and Econometric Modelling
2.4.4 Expert Validation
3. Market Dynamics
3.1 Drivers
3.1.1 Consumer preferences for Healthier bakery products
3.1.2 Changing Lifestyles in the Asia market
3.1.3 Increasing Obesity and ageing population in Europe and US
3.1.4 Focus on reducing production costs and improving quality & shelf life
3.2 Restraints
3.2.1 Impact of European crisis on consumer spending in baked goods category
3.3 Opportunities
3.3.1 Demand for healthier baked goods in Emerging markets
3.3.2 Increasing nutritional awareness in the consumer
3.4 Porter's Five Forces Analyses
3.4.1 Bargaining Power of Suppliers
3.4.2 Bargaining Power of Buyers
3.4.3 Threat of New Entrants
3.4.4 Threat of Substitute Products and Services
3.4.5 Degree of Competition
4. Market Segmentation
4.1 By Ingredients Type
4.1.1 Emulsifiers
4.1.2 Enzymes
4.1.3 Leavening Agents
4.1.4 Oils and Shortenings
4.1.5 Sweeteners
4.1.6 Colors and Flavors
4.1.7 Starch
4.1.8 Mold Inhibitors
4.1.9 Preservatives
4.1.10 Baking Soda
4.1.11 Yeast
4.1.12 Others
4.2 By Application
4.2.1 Breads
4.2.2 Cakes and Pasteries
4.2.3 Rolls and Pies
4.2.4 Cookies and Biscuits
4.2.5 Torts
4.2.6 Others
4.3 By Geography
4.3.1 North America
4.3.1.1 US
4.3.1.2 Canada
4.3.1.3 Mexico
4.3.1.4 Others
4.3.2 Europe
4.3.2.1 Germany
4.3.2.2 UK
4.3.2.3 France
4.3.2.4 Spain
4.3.2.5 Italy
4.3.2.6 Russia
4.3.2.7 Others
4.3.3 Asia-Pacific
4.3.3.1 China
4.3.3.2 India
4.3.3.3 Japan
4.3.3.4 Australia
4.3.3.5 Others
4.3.4 South America
4.3.4.1 Brazil
4.3.4.2 Argentina
4.3.4.3 Others
4.3.5 Africa
4.3.5.1 South Africa
4.3.5.2 Others
5. Competitive Landscape
5.1 Mergers & Acquisitions
5.2 Joint Ventures
5.3 New Product Launches
5.4 Most active companies in the past five years
5.5 Market Share Analysis
6. Company Profiles
6.1 Cargill Inc
6.2 Archer Daniels Midland (ADM)
6.3 Corbion N.V
6.4 Kerry Group
6.5 Associated British Foods (ABF)
6.6 Sudzucker
6.7 Lesaffre
6.8 AAK
6.9 Tate & lyle
6.10 Ingredion
6.11 Bakels
6.12 Puratos
6.13 Novozymes
6.14 Taura Natural Ingredients
6.15 IFFCO Ingredients Solution
6.16 Dawn Foods Ltd
6.17 Muntons Pl

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