Bakery Ingredients Market Size, Share, Growth, Trends, and Global Industry Analysis: By Ingredients Type (Baking Powders, Emulsifiers, Leavening Agents, Enzymes, Oils, Sweeteners, Colors and Flavors, Preservatives, Yeast, Leavening Agents, Others), By Application (Cakes and Pastries, Breads, Rolls and Pies, Biscuits, Others), and Region Forecast 2019-2030  

Bakery Ingredients Market was valued at US$ 17.5 billion in 2023 and is poised to grow at a CAGR of  6.1% from 2024-2030. Market food products which improves the quality of the food, improves the shelf-life, and maintains the soft texture, freshness and the taste of the food items that are baked, which includes the bakery products such as pizza, cookie, tarts, pastries, donut etc. The commonly used bakery ingredients include baking soda, butter, honey, eggs, baking powder, color additives etc. The composition of the ingredient plays a major role in determining the texture and flavor of the baked product.

Bakery ingredients have been used since the dawn of time and are now essential because nothing can be baked without them. They come in a wide range of styles, and their preferences may change depending on regional demands. The demand for bakery ingredients has increased as a result of easy access to worldwide information and exposure to a variety of bakery goods. In terms of product offerings, it also has more potential. Bakery ingredients provide a number of advantages, including ease of use, mixing, and availability.

Key Developments

• In February 2018, DuPont has announced the launch of its PowerBake 6000 product which is based on a new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.