(Food-Beverage-News.Com, June 08, 2021 ) Raising Agents Market size is estimated to be $32Million in 2020, growing at a CAGR of 2.1% in the forecast period 2021-2026. Raising Agents are the active ingredients bicarbonate of soda and cream of tartar. They are usually alkalis that work by reacting with acidic ingredients including milk to produce carbon dioxide. This reaction is usually slow at first, but eventually accelerates when the dough is baked inside the oven. In addition, in this process, the introduction of heat does more than that of chemical reaction-it also causes the pockets of gas to expand, forming large bubbles. This means that while the dough grows in size, it becomes significantly less dense. Basically, the bigger the air bubbles, the lighter and fluffer the product. The growing demand of different types of raising agents in bakeries and confectionary in their preparation stage is a vital factor contributing to its market growth. Besides this, the supportive government regulation for use of raising agent in bakery process is another vital factor contributing to its market growth. For instance, the European Commission aims to ensure a high level of consumer’s protection with regard to food safety.
Raising Agents Market Segment Analysis - By Product
By Product, the Raising Agents Market is segmented into Baking Powder, Baking Soda, Cream of Tartar and Others. Baking Powder segment held the largest market share in the year 2020 owing to the wide usage of baking powder in cake mixing. Moreover, baking powder is a raising agent that is commonly used in cake-mixing. It is made from an alkali, bicarbonate of soda, and an acid cream of tartar, plus a filler including cornflour or rice flour which absorbs moisture. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leaving the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic nature to hold the gas bubbles to speed up the production. Also, baking soda is projected to witness growth at fastest CAGR of 2.4% in forecast period 2021-2026 owing to its alkalizing property which is a potent to neutralize the stomach acid secretion by elevating the alkalinity levels in the blood, maintaining the blood pH and lower the levels of uric acid.
Raising Agents Market Segment Analysis - By Application
By Application, the Raising Agents Market is segmented into Bakery & Confectionary, Packaged Food Products and Others. Bakery & Confectionary segment held the largest market share in the year 2020 owing to the wide usage of raising agents in bakery and confectionary products including cakes and pastries. Moreover, the raising agents are substances that are used in doughs and batter for leaving. These agents produce a gas which expands in the baking process, leaving small holes in the baked product and lighten and softens the finished product. The gas produced in the air is incorporated by mechanical means, usually carbon dioxide produced by biological agents or by chemical agents reacting with the moisture, heat, acidity and other triggers. When baked the porosity translates into the crumb of the finished product. Hence, raising agents, thus contribute significantly to the textural properties of the baked products by expanding the batter or dough, sometimes in mixing and in baking. Also, packaged food products industry is projected to witness growth at fastest CAGR of 2.3% in forecast period 2021-2026 owing to the wide usage of various raising agents in packaged food products.
Raising Agents Market Segment Analysis - By Geography
North America contributed to the largest market share of 34% in 2020 owing to the rising demand of confectionary and bakery products in that region. Moreover, the bakery product market in Canada is estimated to reach C$9.6 billion in value sales by 2016, expanding at a CAGR of 2.3% between 2011 and 2016. In terms of volume growth, it is estimated to be stagnant at a CAGR of 1.4%. Thus, the rising sales of bakery products is eventually contributing to its market growth. Europe Raising Agents Market is another dominant market owing to the growing demand of bakery products among consumers with nutritive value. Hence, to meet the consumers demand the manufacturers are adopting different strategies to provide good quality of products to its consumers which is eventually contributing to its market growth. For instance, in January 2019, Cargill launched new veliche gourmet confectionary brand in the Netherlands at the country’s leading hospitality fair, Horecava in Amsterdam.
Increasing Demand of Raising Agents in Bakery Industry
Increasing Demand of Raising Agents in bakery Industry is a significant factor driving the Raising Agents Market during the forecast period 2021-2026. Moreover, with the increase in demand of bakery products with low carbohydrate and high protein content, manufacturers are mainly focusing on developing products with high protein content which serves as a vital factor contributing to its market growth. For instance, in April 2019 Puratos India launched four new innovative products including Tegral Satin Purple Velvet EF, Fruitfil Range, Carat Supercream Nutolade and Tegral Red Velvet Sponge Mix. These products have been developed by Puratos in response to increased consumer awareness and for global food with a local touch.
Increasing Investment in Production of Natural and Biological Food Raising Agents
Increasing investment in production of natural and biological food raising agents is a major factor driving the Raising Agents Market during the forecast period 2021-2026. Moreover, the key players in the market are usually adopting natural and biological raising agents to produce bakery products. In addition, yeast is the most commonly used raising agent. Therefore, the wide adoption of key natural raising agents in food industry is a vital factor contributing to its market growth.
Raising Agents Market Challenges
Alternative of Raising Agents
With the emergence of alternative raising agents including lemon juice, egg white, sour milk and other used in baked products replacing baking powder and baking soda serves as a major setback for the growth of the Raising Agents Market during the forecast period 2021-2026. Therefore, the increasing usage of alternative raising agents in baking products in turn is restraining its market during the forecast period 2021-2026.
Raising Agents Market Industry Outlook
Product Launches, Merger & Acquisition, joint ventures and R&D activities are key strategies adopted by the players in Raising Agents Market Acquisition. Raising Agents Market Acquisition top 10 are Lesaffre, AB Mauri, Lallemand, Angel Yeast, Guangxi Forise Yeast, Sunkeen, Kraft Heinz, Solvay, Natural Soda and Berun.
Raising Agents Market Developments:
February 2019: Lesaffre launched a new product for the Japanese bread industry, offering a traditional slow-rising yeast in the modern format.
Key Takeaways
Baking Powder segment held the largest market share in the year 2020 owing to the wide usage of baking powder in cake mixing.
Bakery & Confectionary segment held the largest market share in the year 2020 owing to the wide usage of Raising Agents in bakery and confectionary products including cakes and pastries.
North America contributed to the largest market share of 37% in 2020 owing to the rising demand of confectionary and bakery products in that region.
Increasing Demand of Raising Agents in bakery Industry is a significant factor driving the Raising Agents Market during the forecast period 2021-2026.
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