Baking Ingredients Market by Type (Enzymes, Emulsifiers, Leavening agents, Fats & Shortenings, Mold Inhibitors, Colors & Flavors), Application (Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies) & Region - Global Trends & Forecast to 2019
出 版 商：155
出版日期：2014/11/24
頁 數：155頁
文件格式：PDF
價 格：
USD 4,650 (Single-User License)
USD 5,650 (Multi-User License)
USD 7,150 (Global-User License)
USD 5,650 (Multi-User License)
USD 7,150 (Global-User License)
Baking ingredients are widely used in baking applications such as bread, biscuits & cookies, cakes & pastries, rolls & pies, pizzas, donuts, and frozen baked products. These ingredients are used to enhance product quality, reduce production costs, save time, and increase the shelf-life of the products. Convenience and health & wellness are the driving factors for the baking ingredients market.
The baking ingredients market is segmented on the basis of type, application, and region. On the basis of type, it is segmented into enzymes, emulsifiers, fats & shortenings, leavening agents, mold inhibitors, colors & flavors, and others. On the basis of application, it is segmented into bread, biscuits & cookies, cakes & pastries, rolls & pies, and others. The market is also segmented on the basis of regions such as North America, Europe, Asia-Pacific, and Rest of the World (RoW).
The baking ingredients market is projected to reach a value of $13,165.6 million by 2019, with Europe having dominated the market in 2013.
This report provides both, qualitative and quantitative analyses of the baking ingredients market. It includes market dynamics, trends, competitive strategies preferred by key market players, driving factors that boosted the growth, and restraints in the market. It also studies the opportunities in the baking ingredients market for new entrants.
To maintain a competitive edge in the baking ingredients market, key players invest heavily in the launch and development of new products and technologies. Leading players such as Royal DSM (The Netherlands), Associated British Foods plc (U.K.), Cargill, Inc. (U.S.), and Kerry Group (Ireland) have been profiled in the report. The report provides a complete analysis of prominent companies and a chronology of developments, with respect to new products/technologies launched and their applications.
The baking ingredients market is segmented on the basis of type, application, and region. On the basis of type, it is segmented into enzymes, emulsifiers, fats & shortenings, leavening agents, mold inhibitors, colors & flavors, and others. On the basis of application, it is segmented into bread, biscuits & cookies, cakes & pastries, rolls & pies, and others. The market is also segmented on the basis of regions such as North America, Europe, Asia-Pacific, and Rest of the World (RoW).
The baking ingredients market is projected to reach a value of $13,165.6 million by 2019, with Europe having dominated the market in 2013.
This report provides both, qualitative and quantitative analyses of the baking ingredients market. It includes market dynamics, trends, competitive strategies preferred by key market players, driving factors that boosted the growth, and restraints in the market. It also studies the opportunities in the baking ingredients market for new entrants.
To maintain a competitive edge in the baking ingredients market, key players invest heavily in the launch and development of new products and technologies. Leading players such as Royal DSM (The Netherlands), Associated British Foods plc (U.K.), Cargill, Inc. (U.S.), and Kerry Group (Ireland) have been profiled in the report. The report provides a complete analysis of prominent companies and a chronology of developments, with respect to new products/technologies launched and their applications.
TABLE OF CONTENTS
1 INTRODUCTION 13
1.1 OBJECTIVES OF THE STUDY 13
1.2 MARKET DEFINITION 13
1.3 MARKET SCOPE 14
1.3.1 MARKETS COVERED 14
1.3.2 BIFURCATION OF YEARS CONSIDERED FOR BAKING INGREDIENTS MARKET 14
1.4 CURRENCY 15
1.5 LIMITATION 15
1.6 STAKEHOLDERS 15
2 RESEARCH METHODOLOGY 16
2.1 DESCRIPTION OF THE BAKING INGREDIENTS MARKET 18
2.1.1 POSITIVE PROSPECTS OF GLOBAL BREAD CONSUMPTION 18
2.2 MARKET SIZE ESTIMATION 19
2.3 MARKET CRACKDOWN & DATA TRIANGULATION 21
2.4 MARKET SHARE ESTIMATION 21
2.4.1 KEY DATA TAKEN FROM SECONDARY SOURCES 21
2.4.2 KEY DATA FROM PRIMARY SOURCES 22
2.4.2.1 Key Industry Insights 22
2.4.3 ASSUMPTIONS 23
3 EXECUTIVE SUMMARY 24
4 PREMIUM INSIGHTS 27
4.1 ATTRACTIVE MARKET OPPORTUNITIES IN BAKING INGREDIENTS MARKET 27
4.2 BAKING INGREDIENTS MARKET, BY REGION 28
4.3 ASIA-PACIFIC MARKET BAKING INGREDIENTS MARKET, BY TYPE 29
4.4 U.S. DOMINATES THE GLOBAL BAKING INGREDIENTS MARKET 30
4.5 BAKING INGREDIENTS MARKET: DEVELOPED VS. DEVELOPING NATIONS 31
4.6 BAKING INGREDIENTS MARKET, BY TYPE (2013) 32
4.7 LIFE CYCLE ANALYSIS, BY REGION 33
5 MARKET OVERVIEW 34
5.1 INTRODUCTION 35
5.2 HISTORY & EVOLUTION 35
5.3 MARKET SEGMENTATION 36
5.3.1 BY TYPE 36
5.3.2 BY APPLICATION 37
5.3.3 BY REGION 37
5.4 MARKET DYNAMICS 38
5.4.1 DRIVERS 38
5.4.1.1 Rising Demand for Baked Products 38
5.4.1.2 Innovative Trends for Baking Ingredients Market 39
5.4.1.3 Increasing Demand for Clean Label Products 39
5.4.2 RESTRAINTS 40
5.4.2.1 Declining Trend in Consumption of Baked Foods Containing Chemical Additives 40
5.4.2.1.1 Negative consumer perception of E-numbers 41
5.4.2.2 Negative Health Effects of Trans Fatty Acids 41
5.4.3 OPPORTUNITIES 42
5.4.3.1 Emerging Applications of Baking Ingredients 42
5.4.3.2 Alternatives for Emulsifiers to Reduce Production Costs 42
5.4.3.3 Consolidation of Fragmented Markets 42
5.4.4 CHALLENGES 43
5.4.4.1 Volatility of Raw Materials and Energy Costs 43
5.4.4.2 Contamination with Allergens 43
5.4.4.3 Rapid Pace of Changing Demand 43
5.5 BURNING ISSUE 44
5.5.1 CHANGING SAFETY LEGISLATIONS FOR BAKING ENZYMES IN EUROPE 44
5.6 WINNING IMPERATIVE 44
5.6.1 CONSOLIDATION OF SMALL ENTERPRISES 44
6 INDUSTRY TRENDS 45
6.1 INTRODUCTION 45
6.2 VALUE CHAIN ANALYSIS 45
6.3 SUPPLY CHAIN ANALYSIS 47
6.3.1 PROMINENT COMPANIES 48
6.3.2 SMALL & MEDIUM ENTERPRISES 48
6.3.3 END-USERS (MANUFACTURERS/RESTAURANTS/FAST FOOD CHAINS/RETAIL CUSTOMERS/GOVERNMENTS/RESEARCHERS) 48
6.4 INDUSTRY TRENDS 48
6.5 PORTER’S FIVE FORCES ANALYSIS 49
6.5.1 THREAT OF NEW ENTRANTS 49
6.5.2 THREAT OF SUBSTITUTES 50
6.5.3 BARGAINING POWER OF SUPPLIERS 50
6.5.4 BARGAINING POWER OF BUYERS 50
6.5.5 INTENSITY OF COMPETITIVE RIVALRY 50
6.6 STRATEGIC BENCHMARKING 51
6.6.1 TECHNOLOGY INTEGRATION & PRODUCT ENHANCEMENT 51
6.6.2 ENTRY INTO BAKING INGREDIENTS MARKET 52
7 BAKING INGREDIENTS MARKET, BY TYPE 53
7.1 INTRODUCTION 54
7.2 EMULSIFIERS 55
7.3 LEAVENING AGENTS 57
7.4 ENZYMES 59
7.5 MOLD INHIBITORS 60
7.6 FATS & SHORTENINGS 60
7.7 COLORS & FLAVORS 61
7.8 OTHERS (EGGS, FILLINGS & TOPPINGS, AND NUTS) 62
8 BAKING INGREDIENTS MARKET, BY APPLICATION 64
8.1 INTRODUCTION 65
8.2 BREAD 67
8.3 COOKIES & BISCUITS 68
8.4 ROLLS & PIES 69
8.5 CAKES & PASTRIES 69
8.6 OTHER BAKED PRODUCTS 70
9 BAKING INGREDIENTS MARKET, BY REGION 71
9.1 INTRODUCTION 72
9.2 NORTH AMERICA 74
9.2.1 U.S. 76
9.2.2 CANADA 78
9.2.3 MEXICO 79
9.3 EUROPE 80
9.3.1 GERMANY 82
9.3.2 FRANCE 83
9.3.3 U.K. 84
9.3.4 SPAIN 85
9.3.5 ITALY 87
9.3.6 REST OF EUROPE 88
9.4 ASIA-PACIFIC 89
9.4.1 CHINA 91
9.4.2 INDIA 93
9.4.3 JAPAN 94
9.4.4 AUSTRALIA 95
9.4.5 REST OF ASIA-PACIFIC 97
9.5 ROW 98
9.5.1 MIDDLE EAST 99
9.5.2 LATIN AMERICA 100
9.5.3 OTHERS IN ROW 102
10 COMPETITIVE LANDSCAPE 103
10.1 OVERVIEW 103
10.2 MARKET SHARE ANALYSIS: BAKING INGREDIENTS MARKET 105
10.3 COMPETITIVE SITUATION & TRENDS IN BAKING INGREDIENTS MARKET 106
10.3.1 NEW PRODUCT LAUNCHES 107
10.3.2 EXPANSIONS 108
10.3.3 AGREEMENTS, PARTNERSHIPS, JOINT VENTURES & COLLABORATIONS 110
10.3.4 ACQUISITIONS 112
10.3.5 OTHER DEVELOPMENTS 113
11 COMPANY PROFILES 115
(Company at a Glance, Recent Financials, Products & Services, Strategies & Insights, & Recent Developments)*
11.1 INTRODUCTION 115
11.2 ASSOCIATED BRITISH FOODS PLC (ABF) 116
11.3 ARCHER DANIELS MIDLAND CO. (ADM) 122
11.4 CARGILL INC. 126
11.5 CORBION N.V. (FORMER, CSM N.V.) 132
11.6 KERRY GROUP 134
11.7 NOVOZYMES A/S 137
11.8 PURATOS GROUP NV 141
11.9 ROYAL DSM N.V. 143
11.10 STERN-WYWIOL GRUPPE GMBH CO. KG 147
*Details on company at a glance, recent financials, products & services, strategies & insights, & recent developments might not be captured in case of unlisted companies.
12 APPENDIX 150
12.1 DISCUSSION GUIDE 150
12.2 INTRODUCING RT: REAL TIME MARKET INTELLIGENCE 152
12.3 AVAILABLE CUSTOMIZATIONS 153
1 INTRODUCTION 13
1.1 OBJECTIVES OF THE STUDY 13
1.2 MARKET DEFINITION 13
1.3 MARKET SCOPE 14
1.3.1 MARKETS COVERED 14
1.3.2 BIFURCATION OF YEARS CONSIDERED FOR BAKING INGREDIENTS MARKET 14
1.4 CURRENCY 15
1.5 LIMITATION 15
1.6 STAKEHOLDERS 15
2 RESEARCH METHODOLOGY 16
2.1 DESCRIPTION OF THE BAKING INGREDIENTS MARKET 18
2.1.1 POSITIVE PROSPECTS OF GLOBAL BREAD CONSUMPTION 18
2.2 MARKET SIZE ESTIMATION 19
2.3 MARKET CRACKDOWN & DATA TRIANGULATION 21
2.4 MARKET SHARE ESTIMATION 21
2.4.1 KEY DATA TAKEN FROM SECONDARY SOURCES 21
2.4.2 KEY DATA FROM PRIMARY SOURCES 22
2.4.2.1 Key Industry Insights 22
2.4.3 ASSUMPTIONS 23
3 EXECUTIVE SUMMARY 24
4 PREMIUM INSIGHTS 27
4.1 ATTRACTIVE MARKET OPPORTUNITIES IN BAKING INGREDIENTS MARKET 27
4.2 BAKING INGREDIENTS MARKET, BY REGION 28
4.3 ASIA-PACIFIC MARKET BAKING INGREDIENTS MARKET, BY TYPE 29
4.4 U.S. DOMINATES THE GLOBAL BAKING INGREDIENTS MARKET 30
4.5 BAKING INGREDIENTS MARKET: DEVELOPED VS. DEVELOPING NATIONS 31
4.6 BAKING INGREDIENTS MARKET, BY TYPE (2013) 32
4.7 LIFE CYCLE ANALYSIS, BY REGION 33
5 MARKET OVERVIEW 34
5.1 INTRODUCTION 35
5.2 HISTORY & EVOLUTION 35
5.3 MARKET SEGMENTATION 36
5.3.1 BY TYPE 36
5.3.2 BY APPLICATION 37
5.3.3 BY REGION 37
5.4 MARKET DYNAMICS 38
5.4.1 DRIVERS 38
5.4.1.1 Rising Demand for Baked Products 38
5.4.1.2 Innovative Trends for Baking Ingredients Market 39
5.4.1.3 Increasing Demand for Clean Label Products 39
5.4.2 RESTRAINTS 40
5.4.2.1 Declining Trend in Consumption of Baked Foods Containing Chemical Additives 40
5.4.2.1.1 Negative consumer perception of E-numbers 41
5.4.2.2 Negative Health Effects of Trans Fatty Acids 41
5.4.3 OPPORTUNITIES 42
5.4.3.1 Emerging Applications of Baking Ingredients 42
5.4.3.2 Alternatives for Emulsifiers to Reduce Production Costs 42
5.4.3.3 Consolidation of Fragmented Markets 42
5.4.4 CHALLENGES 43
5.4.4.1 Volatility of Raw Materials and Energy Costs 43
5.4.4.2 Contamination with Allergens 43
5.4.4.3 Rapid Pace of Changing Demand 43
5.5 BURNING ISSUE 44
5.5.1 CHANGING SAFETY LEGISLATIONS FOR BAKING ENZYMES IN EUROPE 44
5.6 WINNING IMPERATIVE 44
5.6.1 CONSOLIDATION OF SMALL ENTERPRISES 44
6 INDUSTRY TRENDS 45
6.1 INTRODUCTION 45
6.2 VALUE CHAIN ANALYSIS 45
6.3 SUPPLY CHAIN ANALYSIS 47
6.3.1 PROMINENT COMPANIES 48
6.3.2 SMALL & MEDIUM ENTERPRISES 48
6.3.3 END-USERS (MANUFACTURERS/RESTAURANTS/FAST FOOD CHAINS/RETAIL CUSTOMERS/GOVERNMENTS/RESEARCHERS) 48
6.4 INDUSTRY TRENDS 48
6.5 PORTER’S FIVE FORCES ANALYSIS 49
6.5.1 THREAT OF NEW ENTRANTS 49
6.5.2 THREAT OF SUBSTITUTES 50
6.5.3 BARGAINING POWER OF SUPPLIERS 50
6.5.4 BARGAINING POWER OF BUYERS 50
6.5.5 INTENSITY OF COMPETITIVE RIVALRY 50
6.6 STRATEGIC BENCHMARKING 51
6.6.1 TECHNOLOGY INTEGRATION & PRODUCT ENHANCEMENT 51
6.6.2 ENTRY INTO BAKING INGREDIENTS MARKET 52
7 BAKING INGREDIENTS MARKET, BY TYPE 53
7.1 INTRODUCTION 54
7.2 EMULSIFIERS 55
7.3 LEAVENING AGENTS 57
7.4 ENZYMES 59
7.5 MOLD INHIBITORS 60
7.6 FATS & SHORTENINGS 60
7.7 COLORS & FLAVORS 61
7.8 OTHERS (EGGS, FILLINGS & TOPPINGS, AND NUTS) 62
8 BAKING INGREDIENTS MARKET, BY APPLICATION 64
8.1 INTRODUCTION 65
8.2 BREAD 67
8.3 COOKIES & BISCUITS 68
8.4 ROLLS & PIES 69
8.5 CAKES & PASTRIES 69
8.6 OTHER BAKED PRODUCTS 70
9 BAKING INGREDIENTS MARKET, BY REGION 71
9.1 INTRODUCTION 72
9.2 NORTH AMERICA 74
9.2.1 U.S. 76
9.2.2 CANADA 78
9.2.3 MEXICO 79
9.3 EUROPE 80
9.3.1 GERMANY 82
9.3.2 FRANCE 83
9.3.3 U.K. 84
9.3.4 SPAIN 85
9.3.5 ITALY 87
9.3.6 REST OF EUROPE 88
9.4 ASIA-PACIFIC 89
9.4.1 CHINA 91
9.4.2 INDIA 93
9.4.3 JAPAN 94
9.4.4 AUSTRALIA 95
9.4.5 REST OF ASIA-PACIFIC 97
9.5 ROW 98
9.5.1 MIDDLE EAST 99
9.5.2 LATIN AMERICA 100
9.5.3 OTHERS IN ROW 102
10 COMPETITIVE LANDSCAPE 103
10.1 OVERVIEW 103
10.2 MARKET SHARE ANALYSIS: BAKING INGREDIENTS MARKET 105
10.3 COMPETITIVE SITUATION & TRENDS IN BAKING INGREDIENTS MARKET 106
10.3.1 NEW PRODUCT LAUNCHES 107
10.3.2 EXPANSIONS 108
10.3.3 AGREEMENTS, PARTNERSHIPS, JOINT VENTURES & COLLABORATIONS 110
10.3.4 ACQUISITIONS 112
10.3.5 OTHER DEVELOPMENTS 113
11 COMPANY PROFILES 115
(Company at a Glance, Recent Financials, Products & Services, Strategies & Insights, & Recent Developments)*
11.1 INTRODUCTION 115
11.2 ASSOCIATED BRITISH FOODS PLC (ABF) 116
11.3 ARCHER DANIELS MIDLAND CO. (ADM) 122
11.4 CARGILL INC. 126
11.5 CORBION N.V. (FORMER, CSM N.V.) 132
11.6 KERRY GROUP 134
11.7 NOVOZYMES A/S 137
11.8 PURATOS GROUP NV 141
11.9 ROYAL DSM N.V. 143
11.10 STERN-WYWIOL GRUPPE GMBH CO. KG 147
*Details on company at a glance, recent financials, products & services, strategies & insights, & recent developments might not be captured in case of unlisted companies.
12 APPENDIX 150
12.1 DISCUSSION GUIDE 150
12.2 INTRODUCING RT: REAL TIME MARKET INTELLIGENCE 152
12.3 AVAILABLE CUSTOMIZATIONS 153
