As per Intent Market Research, the Baking Ingredients Market was valued at USD 14.8 billion in 2023 and will surpass USD 23.6 billion by 2030; growing at a CAGR of 6.9% during 2024 - 2030.
The global baking ingredients market is experiencing robust growth driven by evolving consumer preferences, technological advancements, and an increasing demand for convenience and health-conscious products. With the rise in popularity of home baking and the expansion of ready-to-eat bakery products, the market encompasses a wide range of ingredients designed to enhance flavor, texture, and shelf life. These include key components such as leavening agents, sweeteners, emulsifiers, oils & fats, baking mixes, stabilizers, and thickeners. The diverse applications, ranging from bread and pastries to cookies and snacks, are continuously evolving to cater to changing consumer demands for healthier, convenient, and sustainable baked goods.
Leavening Agents Segment is Largest Owing to Their Essential Role in Baking
Leavening agents hold the largest share in the baking ingredients market owing to their critical role in the production of a wide variety of baked goods. These ingredients, including yeast, baking soda, and baking powder, are responsible for expanding dough and batter, ensuring the desired texture and volume in products such as bread, cakes, and cookies. The increasing demand for fresh, fluffy, and light bakery products, particularly in regions such as North America and Europe, is driving the growth of this segment. Leavening agents also play a key role in improving shelf life and texture, which is an important factor for industrial bakers and commercial food manufacturers who produce large quantities of baked goods.
Sweeteners Segment is Fastest Growing Due to Health-Conscious Consumer Trends
The sweeteners segment is experiencing the fastest growth in the baking ingredients market, largely driven by consumer demand for healthier alternatives to traditional sugars. The growing trend of reducing sugar intake, coupled with the rise of low-calorie, low-glycemic, and plant-based sweeteners, is fueling this shift. Sugar substitutes such as stevia, erythritol, and monk fruit are gaining significant traction in both commercial and home-baking applications, as they help in creating healthier, low-sugar versions of products like cakes, cookies, and bread. Furthermore, the increased demand for sugar-free, ketogenic, and diabetic-friendly bakery products is also contributing to the fast growth of this segment.
Powdered Form is Preferred for Versatility and Ease of Use
Among the various forms of baking ingredients, powdered forms are the most preferred, owing to their versatility and ease of use in industrial and home baking. Powders, such as flour, baking powder, and powdered sugar, are highly convenient and deliver consistency in texture and performance. Their ability to blend seamlessly with other ingredients makes them ideal for mass production and home baking alike. Additionally, powdered forms have a longer shelf life and are easy to store, which makes them more popular in the commercial bakery segment, where consistency and efficiency are critical. This preference for powdered baking ingredients is particularly prominent in the bakery and confectionery industries.
Offline Sales Segment is Largest Due to Traditional Buying Habits
The offline sales channel continues to dominate the baking ingredients market, driven by the traditional buying habits of consumers. Supermarkets, hypermarkets, and specialty stores remain the preferred outlets for purchasing baking ingredients, particularly for home bakers and small businesses. The ability to see and touch products, coupled with the convenience of immediate access, contributes to the preference for in-store purchases. Additionally, the growing trend of artisanal and specialty baking has led to increased demand in brick-and-mortar stores that offer premium and organic baking ingredients. While online sales are growing, offline retail still holds the largest market share, especially in regions with established baking cultures like North America and Europe.
Bread & Bakery Products Application is Largest Owing to Consistent Demand
The bread and bakery products application segment remains the largest in the baking ingredients market. Bread, cakes, pastries, and cookies are staple foods across various cultures, with a consistently high demand for both artisanal and mass-produced products. The popularity of fresh, ready-to-eat bakery goods, along with the increasing number of health-conscious consumers seeking gluten-free and low-sugar options, drives the growth of this segment. Additionally, the rise of convenience foods and the growing number of working professionals seeking ready-made meals or quick snacks further solidify the dominance of the bread and bakery products category.
North America is Largest Region, Driven by Established Baking Industries
North America holds the largest market share in the global baking ingredients market, primarily driven by the established baking industries in the United States and Canada. The region boasts a robust demand for a variety of baked goods, including bread, cakes, cookies, and snacks, contributing to the high consumption of baking ingredients. The growing trend of health-conscious baking, including gluten-free, organic, and low-sugar products, has also spurred innovation in the market. Additionally, the large number of industrial bakeries and foodservice companies in the region ensures consistent demand for ingredients such as emulsifiers, leavening agents, and stabilizers. The widespread retail distribution network and high penetration of supermarkets further support the dominance of North America in the market.
Competitive Landscape: Leading Companies and Market Dynamics
The baking ingredients market is highly competitive, with several leading companies driving innovation and market growth. Companies such as Cargill, Inc., Kerry Group, Archer Daniels Midland Company (ADM), DuPont, and Tate & Lyle continue to dominate the market with a wide range of ingredients catering to both industrial and consumer needs. These companies are focusing on expanding their portfolios to include healthier, cleaner label ingredients that meet the rising demand for sugar reduction, gluten-free options, and plant-based alternatives. Strategic partnerships, acquisitions, and product innovations, such as the development of low-sugar or high-fiber ingredients, are key to maintaining competitive advantage in this rapidly evolving market. Additionally, the increasing trend toward online sales is encouraging companies to invest in e-commerce platforms and digital marketing to cater to both B2B and B2C segments.
List of Leading Companies:
- Cargill, Inc.
- Archer Daniels Midland Company (ADM)
- DuPont de Nemours, Inc.
- Associated British Foods Plc (ABF)
- Kerry Group
- Royal DSM
- BASF SE
- Ingredion Incorporated
- Corbion
- Azelis
- Tate & Lyle
- Kemin Industries, Inc.
- SABIC
- MFP Ingredients
- Bunge Limited
Recent Developments:
- Cargill, Inc. recently launched a new range of plant-based sweeteners, expanding its clean label options to meet the increasing demand for natural alternatives in bakery and confectionery products.
- DuPont announced the expansion of its enzyme production for bakery applications to enhance product texture, freshness, and shelf life, meeting the growing demand in the global market for better-quality bakery goods.
- Royal DSM has completed its acquisition of a leading supplier of bakery enzymes to enhance its product portfolio, focusing on better texture, dough development, and nutritional content in baked goods.
- Tate & Lyle unveiled its latest sugar reduction solution designed to help bakers formulate lower-sugar products without compromising on taste or texture, responding to increasing consumer demand for healthier alternatives.
- Kerry Group recently acquired a bakery ingredients manufacturer specializing in natural flavor solutions, enabling it to cater to the growing trend of health-conscious consumers seeking clean label ingredients
Report Scope:
Report Features |
Description |
Market Size (2023) |
USD 14.8 Billion |
Forecasted Value (2030) |
USD 23.6 Billion |
CAGR (2024 – 2030) |
6.9% |
Base Year for Estimation |
2023 |
Historic Year |
2022 |
Forecast Period |
2024 – 2030 |
Report Coverage |
Market Forecast, Market Dynamics, Competitive Landscape, Recent Developments |
Segments Covered |
Baking Ingredients Market By Product Type (Leavening Agents, Sweeteners, Emulsifiers, Oils & Fats, Baking Mixes, Stabilizers & Thickeners), By Form (Powdered, Liquid, Granular, Paste, Solid), By Distribution Channel (Online Sales, Offline Sales, Direct Sales), By Application (Bread & Bakery Products, Cakes & Pastries, Biscuits & Cookies, Confectionery, Snacks & Savory) |
Regional Analysis |
North America (US, Canada, Mexico), Europe (Germany, France, UK, Italy, Spain, and Rest of Europe), Asia-Pacific (China, Japan, South Korea, Australia, India, and Rest of Asia-Pacific), Latin America (Brazil, Argentina, and Rest of Latin America), Middle East & Africa (Saudi Arabia, UAE, Rest of Middle East & Africa) |
Major Companies |
Cargill, Inc., Archer Daniels Midland Company (ADM), DuPont de Nemours, Inc., Associated British Foods Plc (ABF), Kerry Group, Royal DSM, BASF SE, Ingredion Incorporated, Corbion, Azelis, Tate & Lyle, Kemin Industries, Inc., SABIC, MFP Ingredients, Bunge Limited |
Customization Scope |
Customization for segments, region/country-level will be provided. Moreover, additional customization can be done based on the requirements |
1. Introduction |
1.1. Market Definition |
1.2. Scope of the Study |
1.3. Research Assumptions |
1.4. Study Limitations |
2. Research Methodology |
2.1. Research Approach |
2.1.1. Top-Down Method |
2.1.2. Bottom-Up Method |
2.1.3. Factor Impact Analysis |
2.2. Insights & Data Collection Process |
2.2.1. Secondary Research |
2.2.2. Primary Research |
2.3. Data Mining Process |
2.3.1. Data Analysis |
2.3.2. Data Validation and Revalidation |
2.3.3. Data Triangulation |
3. Executive Summary |
3.1. Major Markets & Segments |
3.2. Highest Growing Regions and Respective Countries |
3.3. Impact of Growth Drivers & Inhibitors |
3.4. Regulatory Overview by Country |
4. Baking Ingredients Market, by Type (Market Size & Forecast: USD Million, 2022 – 2030) |
4.1. Leavening Agents |
4.2. Sweeteners |
4.3. Emulsifiers |
4.4. Oils & Fats |
4.5. Baking Mixes |
4.6. Stabilizers & Thickeners |
4.7. Others |
5. Baking Ingredients Market, by Form (Market Size & Forecast: USD Million, 2022 – 2030) |
5.1. Powdered |
5.2. Liquid |
5.3. Granular |
5.4. Paste |
5.5. Solid |
6. Baking Ingredients Market, by Distribution Channel (Market Size & Forecast: USD Million, 2022 – 2030) |
6.1. Online Sales |
6.2. Offline Sales (Supermarkets, Hypermarkets, Specialty Stores) |
6.3. Direct Sales (B2B) |
7. Baking Ingredients Market, by Application (Market Size & Forecast: USD Million, 2022 – 2030) |
7.1. Bread & Bakery Products |
7.2. Cakes & Pastries |
7.3. Biscuits & Cookies |
7.4. Confectionery |
7.5. Snacks & Savory |
7.6. Others |
8. Regional Analysis (Market Size & Forecast: USD Million, 2022 – 2030) |
8.1. Regional Overview |
8.2. North America |
8.2.1. Regional Trends & Growth Drivers |
8.2.2. Barriers & Challenges |
8.2.3. Opportunities |
8.2.4. Factor Impact Analysis |
8.2.5. Technology Trends |
8.2.6. North America Baking Ingredients Market, by Type |
8.2.7. North America Baking Ingredients Market, by Form |
8.2.8. North America Baking Ingredients Market, by Distribution Channel |
8.2.9. North America Baking Ingredients Market, by Application |
8.2.10. By Country |
8.2.10.1. US |
8.2.10.1.1. US Baking Ingredients Market, by Type |
8.2.10.1.2. US Baking Ingredients Market, by Form |
8.2.10.1.3. US Baking Ingredients Market, by Distribution Channel |
8.2.10.1.4. US Baking Ingredients Market, by Application |
8.2.10.2. Canada |
8.2.10.3. Mexico |
*Similar segmentation will be provided for each region and country |
8.3. Europe |
8.4. Asia-Pacific |
8.5. Latin America |
8.6. Middle East & Africa |
9. Competitive Landscape |
9.1. Overview of the Key Players |
9.2. Competitive Ecosystem |
9.2.1. Level of Fragmentation |
9.2.2. Market Consolidation |
9.2.3. Product Innovation |
9.3. Company Share Analysis |
9.4. Company Benchmarking Matrix |
9.4.1. Strategic Overview |
9.4.2. Product Innovations |
9.5. Start-up Ecosystem |
9.6. Strategic Competitive Insights/ Customer Imperatives |
9.7. ESG Matrix/ Sustainability Matrix |
9.8. Manufacturing Network |
9.8.1. Locations |
9.8.2. Supply Chain and Logistics |
9.8.3. Product Flexibility/Customization |
9.8.4. Digital Transformation and Connectivity |
9.8.5. Environmental and Regulatory Compliance |
9.9. Technology Readiness Level Matrix |
9.10. Technology Maturity Curve |
9.11. Buying Criteria |
10. Company Profiles |
10.1. Cargill, Inc. |
10.1.1. Company Overview |
10.1.2. Company Financials |
10.1.3. Product/Service Portfolio |
10.1.4. Recent Developments |
10.1.5. IMR Analysis |
*Similar information will be provided for other companies |
10.2. Archer Daniels Midland Company (ADM) |
10.3. DuPont de Nemours, Inc. |
10.4. Associated British Foods Plc (ABF) |
10.5. Kerry Group |
10.6. Royal DSM |
10.7. BASF SE |
10.8. Ingredion Incorporated |
10.9. Corbion |
10.10. Azelis |
10.11. Tate & Lyle |
10.12. Kemin Industries, Inc. |
10.13. SABIC |
10.14. MFP Ingredients |
10.15. Bunge Limited |
11. Appendix |
A comprehensive market research approach was employed to gather and analyze data on the Baking Ingredients Market. In the process, the analysis was also done to analyze the parent market and relevant adjacencies to measure the impact of them on the Baking Ingredients Market. The research methodology encompassed both secondary and primary research techniques, ensuring the accuracy and credibility of the findings.
Secondary Research
Secondary research involved a thorough review of pertinent industry reports, journals, articles, and publications. Additionally, annual reports, press releases, and investor presentations of industry players were scrutinized to gain insights into their market positioning and strategies.
Primary Research
Primary research involved conducting in-depth interviews with industry experts, stakeholders, and market participants across the E-Waste Management ecosystem. The primary research objectives included:
- Validating findings and assumptions derived from secondary research
- Gathering qualitative and quantitative data on market trends, drivers, and challenges
- Understanding the demand-side dynamics, encompassing end-users, component manufacturers, facility providers, and service providers
- Assessing the supply-side landscape, including technological advancements and recent developments
Market Size Assessment
A combination of top-down and bottom-up approaches was utilized to analyze the overall size of the Baking Ingredients Market. These methods were also employed to assess the size of various subsegments within the market. The market size assessment methodology encompassed the following steps:
- Identification of key industry players and relevant revenues through extensive secondary research
- Determination of the industry's supply chain and market size, in terms of value, through primary and secondary research processes
- Calculation of percentage shares, splits, and breakdowns using secondary sources and verification through primary sources
Data Triangulation
To ensure the accuracy and reliability of the market size, data triangulation was implemented. This involved cross-referencing data from various sources, including demand and supply side factors, market trends, and expert opinions. Additionally, top-down and bottom-up approaches were employed to validate the market size assessment.
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