The global Leavening Agents market is estimated to be worth USD 5.7 Billion in 2024 and is projected to reach a value of USD 9.4 Billion by 2034, expanding at a CAGR of 5.1% over the assessment period of 2024 to 2034
Sales of Leavening Agents have exhibited a spike over the past few years, driven by consumers growing awareness and emphasis on health and fitness and continuous research on the benefits of Leavening Agents is drawing attention of consumers and increasing its popularity.
Further, as global appetite for baked goods like cookies, pastries is rising which is also reflecting the changing dietary habits, and growing acceptance of western style diets across the globe.
Advancements in food technology have led manufacturers to introduce innovative leavening agents that can enhance the quality of baked goods further. These agents help in improving texture, flavor, volume and also extend the shelf life by restraining spoilage.
For instance, over the years, Puratos has developed proficiency in natural fermentation and knowledge of baking cultures from all over the world. From all these knowledge and experience they have created Sapore, which is a range of natural bakery sourdoughs that offers consistent quality, unique diversified flavors and convenience.
| Attributes | Description |
|---|---|
| Estimated Global Leavening Agents Industry Size (2024E) | USD 5.7 Billion |
| Projected Global Leavening Agents Industry Value (2034F) | USD 9.4 Billion |
| Value-based CAGR (2024 to 2034) | 5.1% |
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Consumers are inclining towards gluten- free and low carbs diets
The expansion of gluten-free, keto, and other specialty diets has considerably increased the demand for leavening agents that accommodate these dietary preferences, like baking powders and yeast. As more individuals are following gluten-free or low-carb diets for health reasons or personal choice, there is an increased demand for leavening agents that fit into these specific requirements.
Gluten-free baking powders, for instance, are designed to produce the desired growth and texture in baked products without the use of gluten, which is important for individuals with celiac disease or gluten sensitivities.
This shows a broader movement towards inclusive food options and reflects how manufacturers are innovating to meet the diverse needs of today's consumers. As dietary restrictions are becoming more common, the market for specialty leavening agents is growing, driven by these evolving consumer preferences.
Consumers are seeking detailed nutritional information
Nowadays, consumers are more concerned about what goes into their food products and they like to be informed of what they are consuming, which has boosted the demand for more transparency from manufacturers.
Due to growing health, ethical, and environmental issues consumers want to know the origin of ingredients, their nutritional value and whether they are allergen-free or free from harmful chemicals or not. As a result, companies are forced to disclose detailed information on labels.
By doing this, further companies can slowly win the trust of consumers as well. For instance, Kerry group has developed a clean label enzyme solution- Biobake, especially designed for use in bread and rolls, frozen and retarded doughs, wafers and crackers.
Ready-to-use leavening agent mixes are becoming popular
Ready-to-use leavening agent mixes, such as pre-measured baking powder and yeast blends, are gaining popularity due to their convenience and consistency. As these products simplify the baking process by eliminating the need for precise measurements and reducing preparation time.
This is particularly appealing to amateur bakers who may find traditional baking intimidating, as well as to professionals seeking efficiency. The rise of home baking during the pandemic has further boosted the demand, with consumers searching for easy and reliable solutions to prepare homemade baked products.
For instance, Maxx Performance microencapsulation systems protect ingredients, prevents degradation and premature reaction and improving performance at minimal cost without altering production processes. They also deliver a bread dough with enhanced physical attributes and allow for the slow release of leavening acid or base at the ideal time during baking.
Global Leavening Agents sales increased at a CAGR of 4.2% from 2019 to 2023. For the next ten years (2024 to 2034), projections are that expenditure on Leavening Agents will rise at 5.1% CAGR.
The increasing number of bakeries and food service establishments has significantly increased the demand for chemical leavening agents. These agents, like baking powder and baking soda, are essential for achieving the desired rise, texture, and consistency in baked products.
They ensure that products like cakes, bread, and pastries have a uniform appearance and taste, which is vital for customer satisfaction and brand status. Additionally, the chemical leavening agents help streamlining the baking process, which makes it more efficient and reliable, which is particularly important for high-volume production in commercial set up.
Continuous research and development in food technology is driving the formulation of advanced leavening agents with superior functionalities. These innovations include agents that offer faster leavening, which reduces preparation time and enhances efficiency in baking processes.
Improved shelf life ensures that baked products remain fresh for longer periods, reducing waste and increasing consumer satisfaction. Additionally, these advanced agents contribute to better taste and texture, which meets the evolving preferences of consumers. For instance,
Specialty ingredients from AB Mauri offer superior consistency and illustrated performance for a variety of baked products, such as cakes, pizzas, tortillas, and more. Their superior leavening solutions, which are developed to maximize baked good formulations, provide consistent blending, controlled gassing activity, and the desired final product attributes.
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Tier 1 companies comprise industry leaders with market revenue of above USD 50 million capturing significant sales domain share of 50% to 60% in the global sphere. These business leaders are characterized by high production capacity and a wide product portfolio.
These trade leaders are distinguished by their extensive expertise in manufacturing and reconditioning across multiple packaging formats and a broad geographical reach, underpinned by a robust consumer base. Prominent companies within tier 1 include Cargill, ADM, Kerry Group, and Lallemand Inc.
Tier 2 companies include mid-size players with revenue of USD 10 to 50 million having presence in specific regions and highly influencing the local retail space. These are characterized by a strong presence overseas and strong consumer base knowledge.
These industry players have good technology and ensure regulatory compliance but may not have advanced technology and wide global reach. Prominent companies in tier 2 include Kudos Blends Limited, Puratos, AB Mauri, Lesaffre, and Corbion.
Tier 3 includes the majority of small-scale companies operating at the local presence and serving niche demand space having revenue below USD 10 million. These companies are notably oriented towards fulfilling local marketplace demands and are consequently classified within the tier 3 share segment.
They are small-scale players and have limited geographical reach. Tier 3, within this context, is recognized as an unorganized field, denoting a sector characterized by a lack of extensive structure and formalization when compared to organized competitors.
The table below highlights revenue from product sales in key countries. The United States and Germany are predicted to remain top consumers, with estimated trade valuations of USD 1,316.0 million and USD 752.0 million, respectively, by 2034.
| Countries | Market Value (2034) |
|---|---|
| United States | USD 1,316.0 million |
| Germany | USD 752.0 million |
| UK | USD 564.0 million |
| China | USD 394.8 million |
| India | USD 253.8 million |
The following table shows the estimated growth rates of the top five sales domain. China and India are set to exhibit high Leavening Agents consumption, recording CAGRs of 7.1% and 8.0%, respectively, through 2034.
| Countries | CAGR 2024 to 2034 |
|---|---|
| United States | 5.3% |
| Germany | 6.1% |
| UK | 5.9% |
| China | 7.1% |
| India | 8.0% |
The retail space for Leavening Agents in the United States is projected to exhibit a CAGR of 5.3% during the assessment period. By 2034, revenue from the sales of Leavening Agents in the country is expected to reach USD 1,316.0 million.
The food industry is constantly evolving, with innovations leading to the formulation of diverse products that include leavening agents. Beyond traditional baked products like bread and cakes, leavening agents are now becoming integral in producing a variety of snacks, enhancing the texture and volume of fried foods, and even improving the quality of seafood products.
These agents help achieve desired characteristics such as lightness, crispiness, and enhanced taste. This continuous innovation addresses to changing consumer preferences and dietary needs, driving the development of unique and appealing food items across different categories.
Leavening Agents demand in Germany is calculated to rise at a value CAGR of 6.1% during the forecast period (2024 to 2034). By 2034, Germany is expected to account for 17.9% of Leavening Agents sales in Europe.
The European Food Safety Authority (EFSA) plays a crucial role in regulating leavening agents used in food products. By conducting thorough scientific assessments, EFSA ensures that these agents meet stringent safety standards before they are approved for use. This stringent evaluation process helps to prevent any potential health risks associated with leavening agents.
As a result, consumers can trust that the food products they purchase are safe to eat. This regulatory oversight not only protects public health but also enhances consumer confidence in the food industry, knowing that EFSA’s stringent guidelines are in place to safeguard their well-being.
Consumption of Leavening Agents in China is projected to increase at a value CAGR of 7.1% over the next ten years. By 2034, the business size is forecasted to reach USD 394.8 million, with China expected to account for a domain share of 53.2% in East Asia.
Increased foreign investment in China’s food sector has considerably enhanced the production and availability of baked products. This influx of capital has enabled local companies to upgrade their technology, improve supply chains, and expand their product offerings. Foreign investors bring not only financial resources but also expertise and innovation, leading to higher quality and more diverse baked products.
Additionally, partnerships with international brands have introduced new flavors and baking techniques to the Chinese market, catering to evolving consumer preferences.
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| Segment | Biological (Form) |
|---|---|
| Value Share (2024) | 26.3% |
Sales of biological Form of Leavening Agents are projected to register a CAGR of 5.2% from 2024 to 2034.Biological leavening agents, like yeast and sourdough starters, are more environmentally friendly than chemical leavening agents because they rely on natural fermentation processes. This reduces the need for synthetic chemicals, which have harmful environmental impacts during production and disposal.
Moreover, biological agents often require less energy to produce and can be sourced sustainably. They also contribute to reducing food waste by extending the shelf life of baked goods. Using biological leavening agents supports a more sustainable and eco-friendly approach to baking.
| Segment | Dairy Products (Application) |
|---|---|
| Value Share (2024) | 19.1% |
The dairy products in Food & Beverages segment is anticipated to advance at 6.3% CAGR during the projection period. The dairy industry is at the forefront of innovation, they are constantly developing new products that enhance consumer experiences. Leavening agents plays an important role in this evolution, especially in dairy-based desserts and baked goods. These agents helps in improving texture, make products lighter and more palatable.
Innovations include items like airy cheesecakes, fluffy yogurt-based pastries, and mousse-like dairy treats. By including leavening agents, manufacturers can create a variety of textures and flavors, addressing to diverse consumer preferences and dietary needs. This continuous innovation will not only boosts product appeal but also expand the market for dairy-based delights.
The Leavening Agents market encompasses a diverse and dynamic competitive landscape. Leading Leavening Agents manufacturing companies are focusing on research and development, sustainable sourcing, and new formulations. They are also emphasizing environment-friendly practices and product certifications to satisfy the increasing demand for natural and sustainable ingredients.
For instance
As per form, the market has been categorized into chemical, biological, and vaporous
This segment is further categorized into Food & Beverage (bakery & confectionery, snack bars, processed foods, baked grain products, dairy products, cheese, spreads & margarines, carbonated drinks), and Personal & Health care
Industry analysis has been carried out in key countries of North America, Latin America, Europe, East Asia, South Asia, Oceania, and the Middle East & Africa.
The global Leavening Agents market is estimated at a value of USD 5.7 billion in 2024.
Sales of Leavening Agents increased at 4.2% CAGR between 2019 and 2023.
Cargill, ADM, Kerry Group, Corbion, Lallemand Inc., and Kudos Blends Limited are some of the leading players in this market.
The North America market is projected to hold a revenue share of 36.4% over the forecast period.
Europe holds 30.2% share of the global market for Leavening Agents.
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