North America Bakery Ingredients Market

Market Overview

The North America Bakery Ingredients Market size is expected to reach a valuation of USD 6398.69 million by 2030, growing at a CAGR of 5.55% during the forecast period (2022–2030).

Bakery ingredients are the ingredients that go into baked goods like bread, cookies, and biscuits, rolls and pies, cakes and pastries, and so on. Increased healthy eating habits and a surge in the need for convenience foods are driving the industry. Leading players and multibillion-dollar firms manufacture items to keep up with consumer trends and expand their businesses in order to gain a larger piece of the market. Bakery ingredients are food additives that assist baked goods retain their freshness, softness, and flavour, as well as lengthen their shelf life and increase their protein content. These items come in a variety of flavours and are frequently regarded as the most basic food for human nutrition. Increased healthy eating and a rise in the need for convenience foods are the main drivers of industry expansion. Leading players and multibillion-dollar firms manufacture items to keep up with consumer trends and expand their businesses in order to gain a larger piece of the market. During the projection period, growth in the frozen bakery goods market will raise baking ingredient usage. Convenience, rapidity of preparation, easy product availability, and inexpensive costs have all contributed to the increased acceptance of frozen bakery.

The demand for baking ingredients that have health advantages and include fewer or no artificial elements is skyrocketing in North America's mature bakery ingredients market.

Market Dynamics

North America Bakery Ingredients Market Drivers

• Healthier Bakery Products are becoming more popular among consumers: The market's expansion is driven by an increase in North American customers desire for gluten-free bakery products such as cakes, pastries, bread, and muffins, owing to a rise in health consciousness. The availability of low-calorie, fat-free, and cholesterol-free products is expected to fuel market growth. Furthermore, the spike in demand for wheat-based bread and whole grains, which are high in fibre and proteins, contributes to the market's growth, and this trend is likely to continue during the forecasted period.

• Increase in number of working women and their time constraints in North America: With changing times, the number of women working have increased significantly in all regions. The rising number of working women and their time constraints created a need for Bakery Ingredients. Ready-to-eat barbeque food is displacing traditional home-cooked cuisine. Most people in North America select wraps, buns, and snacks over time due to their hectic lifestyles which has led to increase in popularity of the Bakery products in the region.

North America Bakery Ingredients Market Restraints

• Healthier Substitutes are Available: Consumer preference for cereals like wheat, oat, and barley, which are high in proteins, fibre, minerals, vitamins, and carbohydrates, over baked goods like bread, cookies, and rolls, is predicted to stifle the bakery ingredients market's growth. Although there are a variety of healthy bread products available, cereal grains are regarded the perfect energy source in North America and can assist with cancer, blood sugar levels, constipation, and other disorders. As a result, the availability of healthier alternatives stifles market growth in the North American region.

North America Bakery Ingredients Market Opportunities

• Continuously Improving Quality and Shelf Life: The quality of baked goods is affected by factors such as pH, water activity, and moisture content, which can contribute to deterioration and contamination, reducing shelf life. Manufacturers in the market, on the other hand, are focusing on increasing product shelf life by employing preservatives like sorbates and benzoates, which can inhibit yeasts. Additionally, proper packaging extends the shelf life of baked goods, presenting profitable potential for the North American Bakery Ingredients industry. Furthermore, new technologies such as lengthy fermentation, new refrigeration technologies, and current baking techniques have all aided in the improvement of bakery product quality.

Regional Analysis

By 2030, the North America Bakery Ingredients Market is estimated to be worth USD 6398.69 million, with a CAGR of 5.55 percent over the forecast period (2022–2030). In North America's mature bakery ingredients business, demand for baking ingredients with health benefits and fewer or no artificial ingredients is increasing. North America is the market's second-largest revenue contributor after Europe.

Sales of baking ingredients are increasing as demand for ready-to-eat and appropriate goods grows. Furthermore, the rise in obesity in nations such as Canada and the United States has prompted bakers to make low-transfat and organic baked goods. Furthermore, consumers are gravitating toward less processed, protein-rich bread items with fewer additives and preservatives. As a result, all of these variables combine to drive bakery ingredient sales in this region.

The rise in health consciousness among consumers is driving demand for bakery products, which is driving the growth of the bakery ingredients market in the United States. Furthermore, an increase in the number of ailments caused by artificial chemicals has prompted individuals to choose natural ingredients, supporting the market's growth in the United States. Food colourants, flavours, and dry baking mixes have a high penetration rate in the country. Natural product demand has risen dramatically in recent years as customer preferences for food made with natural ingredients have shifted.

Canada is predicted to increase at a substantial CAGR of more than 6 percent throughout the projection period. The need for baking tools and ingredients is high in this country due to the rising popularity of bakery products like bread, rolls, cakes, and other baked goods. Canada has a 31 percent market share in the North American bakery ingredients industry, which is a great prominent sign for the key players.

Segmental Analysis

The North America market for bakery ingredients is segmented by kind, application, and geography.

Enzymes, starch, fibre, colours, flavours, emulsifiers, antimicrobials, lipids, dry baking mix, and others make up the regions’ bakery ingredients market. The region’s market is dominated by the dry baking mix segment.

Depending on how dry baking mixes are used in the food industry, they come in granular, powder, flake, and crystal forms. They're used to dress up food and make it look more appealing. They provide a wide range of health benefits, including aiding digestion, weight loss, metabolism, and blood pressure reduction. The growing popularity of ready-to-eat foods and the rise of quick-service restaurants (QSRs) in established and developing countries has boosted demand for dry baking mixes in both developing and developed regions. Furthermore, as consumers spend more time experimenting with new flavours, textures, and cuisines, demand for dry baking mixes has soared.

Furthermore, the availability of dry baking mixes in online sales channels as well as modern trade outlets such as supermarkets, hypermarkets, and others has fuelled the bakery ingredients market's expansion. Consumer preference for gluten-free bakery products such as cakes, pastries, bread, and muffins are driving the baking mix and enzyme market expansion due to increased health concerns. Because enzymes are a good replacement for potassium bromate, which is banned in many countries of the region, the enzyme category is predicted to grow at the fastest CAGR throughout the projection period.

Furthermore, as a result of changing eating habits and a hectic lifestyle, there has been an increased need for readily available on-the-go food items. The availability of numerous instant premix powders, for example, contributes greatly to the region’s market's growth 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 mix and enzyme products.

The bakery ingredients market is segmented by application into bread, cookies and biscuits, rolls and pies, cakes and pastries. The market was controlled by the bread application category. Bread is a staple baked food item used in religious rites and secular culture all around the world, but especially in the West.

Bread has evolved into a common breakfast dish over time. It is, however, now consumed as artisan sweets. Rising disposable income, urbanisation, and changing customer preferences are all driving up bread consumption in the food industry. Although white bread continues to dominate the market, health-conscious consumers are increasingly turning to brown and other nutritional breads.

Cookies and biscuits are the second largest market. Snacks like cookies and biscuits are growing more popular, especially among teenagers. The demand for cookies and biscuits is being spurred by continual product advancements that increase the taste, texture, and health benefits of the food item. Manufacturers are focusing on providing novel flavours and packaging to appeal to consumers. Furthermore, cookies and biscuits, as well as other confectionery items such as chocolates, are popular choices for gifting. Low-calorie cookies and biscuits are also becoming increasingly popular among health-conscious consumers, boosting the bakery ingredients industry.

Recent Developments

• Concern Worldwide, an international humanitarian organisation dedicated to relieving suffering in the world's poorest countries, teamed with Archer-Daniels-Midland.

• Kerry Group Plc (Ireland) announced the acquisition of Bio-K Plus International, a Canadian company, through its Taste & Nutrition division (Canada). Kerry's probiotics portfolio would be expanded as a result of this acquisition.