The LAMEA Bakery Ingredients Market size is expected to reach a valuation of USD 1943.13 million by 2030, growing at a CAGR of 5.35% during the forecast period (2022–2030).
Ingredients used in baked goods such as bread, cookies, and biscuits, rolls and pies, cakes and pastries, and so on are known as bakery ingredients. The sector is being propelled forward by increased healthy eating habits and a boom in demand for convenience goods. Leading corporations and multibillion-dollar businesses create items to keep up with consumer trends and expand their operations to capture a larger share of the market. Bakery ingredients are food additives that keep baked goods fresh, soft, and flavourful while also extending shelf life and adding protein. These foods come in a range of flavours and are regarded to be humanity's most basic source of nutrition. The key drivers of industry growth are increased healthy eating and a rise in demand for convenient commodities. Leading corporations and multibillion-dollar businesses create items to keep up with consumer trends and expand their operations to capture a larger share of the market. The consumption of baking ingredients will increase during the forecast period due to the growth of the frozen baked goods industry. The convenience, speed of preparation, ease of product availability, and low cost of frozen bakery are all factors contributing to its growing popularity.
In the next years, packaged products are likely to account for the majority of bread consumption in Africa. In Sub-Saharan Africa, corn, sorghum, and starchy plant roots are the most popular foods, especially in rural areas. However, bread consumption is predicted to increase modestly during the forecast period.
In LAMEA Bakery Ingredients Market are classified into three categories: type, application, and geography.
Enzymes, starch, fibre, colours, flavours, emulsifiers, antimicrobials, lipids, dry baking mix, and other bakery ingredients are available in the region. The market in the region is dominated by the dry baking mix sector.
Depending on how they're used in the food industry, dry baking mixes come in granular, powder, flake, and crystal forms. They're used to dress up meals to make them look more appealing. Among other things, they aid digestion, weight loss, metabolism, and blood pressure reduction. Demand for dry baking mixes has expanded in both developing and developed regions due to the popularity of ready-to-eat foods and the expansion of quick-service restaurants (QSRs) in both developed and developing countries. Consumers are spending more time exploring with various flavours, textures, and cuisines, which has increased demand for dry baking mixes.
Furthermore, the availability of dry baking mixes through online sales channels as well as modern trade outlets such as supermarkets, hypermarkets, and others have aided the rise of the bakery ingredients sector. Consumer demand for gluten-free bakery products such as cakes, pastries, bread, and muffins is moving the baking mix and enzyme business forward due to increased health concerns. The enzyme category is predicted to grow at the fastest CAGR over the projection period because enzymes are an excellent substitute for potassium bromate, which is banned in many countries in the region.
Furthermore, as a result of changing eating habits and a hectic lifestyle, there is a greater demand for readily available on-the-go food items. The availability of a variety of fast premix powders, for example, contributes greatly to market growth in the region by allowing people to make desserts at home quickly and easily without putting in a lot of effort. Furthermore, expanding population, urbanisation, and the introduction of low-cost healthy bakery alternatives all contribute to increased demand for baking mixes and enzyme products.
Bakery ingredients include bread, cookies and biscuits, rolls and pies, cakes and pastries, and more. The market was led by the bread application category. Bread is a common baked food item utilised in religious rites and secular culture all across the world, but especially in the Western world.
Bread has become a popular morning meal over time. It is, however, increasingly being utilised to manufacture artisan sweets. Bread consumption in the food industry is expanding as a result of rising disposable income, urbanisation, and changing customer preferences. Although white bread is still the most popular choice, health-conscious consumers are increasingly choosing brown and other nutritional breads.
Cookies and biscuits are the second-largest market. Cookies and biscuits are growing more popular, especially among children. Cookies and biscuits are in high demand due to continuous product development that improves the taste, texture, and health benefits of the food item. Manufacturers are emphasising fresh flavours and packaging to appeal to consumers. Cookies and biscuits, as well as other confectionery items such as chocolates, are also popular gift items. Low-calorie cookies and biscuits are also becoming more popular among health-conscious consumers, which is beneficial to the bakery ingredients industry.
By 2030, the LAMEA Bakery Ingredients Market is anticipated to be worth USD 1943.13 million, increasing at a CAGR of 5.35% over the forecast period (2022–2030). Packaged products are projected to account for the majority of bread consumption in Africa in the coming years. Corn, sorghum, and starchy plant roots are the most popular foods in Sub-Saharan Africa, particularly in rural regions. Bread consumption, on the other hand, is expected to rise moderately over the projection period.
In Brazil, consumer demand for convenience meals is changing as a result of changing consumer needs. Bread, cookies, fruit, and organic flavoured cakes incorporating whole grain, rich in fibre, gluten-free, or healthy and fortified bread are the key drivers of bakery ingredient growth in Brazil.
South Africa's economy is booming, and bread products of various kinds are in high demand. Because of changing consumer lifestyles, increased snacking and indulgence consumption, rising demand for multi-grain and whole wheat bread products with low trans-fat content, and improving people's living conditions, the bakery product industry in South Africa is growing. Bread is a staple item in South Africa, and it plays a vital role in maintaining national food security. Consumers, particularly those in the middle- and upper-income categories, are willing to spend more for bakery items with a low GI (Glycaemic Index), high fibre content, or vitamin fortification. Domestic biscuit brands are seeing increasing retail sales as a result of their affordability. During the projected year, price competitiveness is expected to be a deciding factor in biscuit and cookie sales. During the projection period, 'Health and Wellness' is expected to drive morning products sales in South Africa. Consumers are becoming more concerned about ingredient compositions, and the clean label movement is gaining support among health-conscious shoppers.
The bakery product market in the United Arab Emirates is expected to grow as a result of rising consumer disposable income, rising population, rising health concerns, increasing demand for gluten-free, high-fibre, and trans-fat bakery products, the introduction of novel flavours, and the rising trend of natural nutrition, healthy living, and organic products.
Some of the major players in the LAMEA Region (having significant market shares) are listed below:
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