Leavening Agents Market Size, Share and Analysis By Form (Biological, Physical, Chemical), By Applications (Sea Food, Bakery Products, Fried Foods, Wheat Flour, Soy Products) and Regional Forecast, 2024-2032

Leavening agents play a vital role in bakery industries; thus, the growing popularity of baked goods would have a positive influence on the adoption of various bakery ingredients, including leavening agents across the market. Leavening agents, leaveners, or raising agents are substances responsible for the structure and texture of the baked goods through gas expansion, thus maintaining the fluffiness and volume of the end product. Apart from this, leaveners are also accountable for pH control, flavor, and crumb color development. Leaveners are widely available in three forms such as physical, chemical, and biological agents, and thus, commonly used in the food industry. The sensory properties attributed to the end product by leaveners depend on the time, rate, and content of gas in the mixture. Moreover, several factors like increased westernization and migration and changes in preferences of taste and varieties are the critical macro factors contributing to a steady spike in the leavening agents market.  

The role of leavening agents has been extensive in the food and beverage industries, thereby increasing the opportunities for innovative new product developments. The shift in consumers' preferences towards baked goods is majorly due to the convenience, palatability, and availability throughout the season. The global leavening agents market is expected to witness a prominent growth due to the rise in consumer’s attraction towards new baked products and party cultures, further strengthening the market rate.

Impact of COVID-19 on Leavening Agents Market

The viral outbreak has posed several restrictions as people were off-guarded at home for a long time. Such circumstances have harshly hampered the manufacturing and supply chains of food industries, thus impacting the availability of the leavening agents in the market. Thus, these changes have directly impacted the overall health of the consumers globally. The global leavening agent market is expected to witness a prominent growth due to the rising awareness regarding health and wellness and growing demand for baked goods amongst the consumers.

Key Insights

The report will cover the following key insights:

• Overview of parent/related market


• Key Trends and Innovations


• Regulatory Analysis


• Drivers, restraints, and opportunities


• Impact of COVID-19 on the Leavening Agents Industry

Analysis by Type

Based on the type, the market is further segregated into biological, physical, and chemical forms of leavening agents. Raising agents or leaveners such as baking soda, baking powder, and yeast are the most common agents used in the food industry. Biological agents such as saccharomyces and baker's yeast are most widely used in the bakeries in comparison to physical and chemical leavening agents. Biological agents have been very prominent due to their availability and cheap cost. In addition, physical agents such as steam and air are also incorporated into the dough or batter while whisking or mixing, thereby giving rise to the finished end product.

Regional Analysis

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North America accounts for the largest market share in the global leavening agents market. The factors such as the growing number of inhabitants and their demand for processed bakery products contribute to the rise in demand for raising agents across the region. Furthermore, the growing population, rising demand for high-quality products, and disposable income thus, benefit the leavening agents industry to prosper in the market.

Key Players

This report includes the profile of key players such as Kudos Blends Limited (U.K.), Puratos (U.K.), Corbion N.V. (Netherlands), AB Mauri Food Inc. (U.S.), Sunkeen (China), Kraft Foods Group Inc. (U.S.), Clabber Girl Corporation (U.S.), Lessafree (France), and DSM (Netherlands).

Segmentation

Key Industrial Developments

• June 2019, Lesaffre has launched a new yeast product for the bread industry in Japan. The new product known as l’hirondelle 1895 is a semi-dry frozen used in the bread-making procedure. The yeast used is easy to store for a long time and flexible to use.