The Latin America Bakery Ingredients Market was worth $2.11 billion in 2021 and estimated to be growing at a CAGR of 5.62%, to reach $2.77 billion by 2026.
Bakery ingredients such as baking powder, butter, baking soda, flour, eggs, fruits, nuts, honey, flavour enhancers and colour additives are used in the bakery products to improve their overall product quality, to save time and for longevity. For instance, in bread making yeast is a vital ingredient whose gas produced should be kept within the dough for enhanced results.
Bakery Ingredients are accessible in an extensive variety and inclinations vary from one region to another. Easy access of international data and exposure of several bakery products has augmented the demand for bakery ingredients. Bakery Ingredients have numerous benefits like comfortable to use, easy to combine and ready accessibility.
The growth of the Latin America Bakery Ingredients market is majorly driven by factors such as rise in demand for bakery ingredients, and shifting lifestyles which leave little to no time to cook meals. Also, the growing population of working women has instigated the need for ready to eat baked food, thereby substituting the orthodox home cooked food. The key restraint of the market is the high sugar and carb levels in the baked products which lead to health problems. The diabetic epidemic is a key heath issue throughout the world and it has been escalating, especially in middle income families, who are the chief consumers of bakery products. Furthermore, excess sugar intake is linked to metabolic dysfunction, liver damage, and obesity, which are driving the health conscious users away from baked food items.
The Latin America Bakery Ingredients market is segmented based on Application and Type. The market for Bakery Ingredients, on the basis of Application, is classified into Cookies & Biscuits, Cakes & Pastries, Rolls & Pies, Bread, Torts, and Others. On the basis of Type, the Bakery Ingredients market is segmented into Enzymes, Baking Powder & Mixes, Colours & Flavours, Starch, Oils & Shortenings, Leavening Agents, Emulsifiers, Sweeteners, Mould Inhibitors, Preservatives, and Others. The bread segment leads the Bakery Ingredients market under the application segment. However, the cakes & pastries segment is anticipated to grow at the highest CAGR due to growing demand from emerging economies. In terms of type, the baking powders & mixes segment leads the market, followed by oils, & shortenings. However, the enzymes segment is projected to grow at the highest CAGR in terms of worth. Ingredients presenting similar functionalities are engaging in an aggressive rivalry due to raw material unavailability and production expenses. For example, use of enzymes in baking limits the progress of emulsifiers in baking applications.
Geographically the Latin America Bakery Ingredients Market is segmented into Brazil, Mexico, Argentina, Chile and Rest of Latin America. The Latin America market is one of the fastest growing markets for Bakery Ingredients. South America is a developing market with huge potential and sturdy growth rates, due to growing disposable incomes and the popularity of western food trends among the middle class in this region. Mexico accounts for the largest market share in the region and is expected to lead the market during the forecast period.
Key Players in the Market:
Major Key Players in the Latin America Bakery Ingredients Market are
This industry is extremely influenced by the macro-economic state of an economy, as the intake of fancy bakery products drop sharply due to economic slumps. Also, the industry is exceedingly competitive in nature, and continuous innovation of products is absolutely essential to withstand the market.
1. Introduction
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3. Overview
3.1 Executive Summary
3.2 Key Inferences
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 By Application
5.1.1 Cookies & Biscuits
5.1.2 Cakes & Pastries
5.1.3 Rolls & Pies
5.1.4 Bread
5.1.5 Tarts
5.1.6 Other Applications
5.2 By Type
5.2.1 Enzymes
5.2.2 Baking Powder & Mixes
5.2.3 Colours & Flavours
5.2.4 Starch
5.2.5 Oils & Shortenings
5.2.6 Leavening Agents
5.2.7 Emulsifiers
5.2.8 Sweeteners
5.2.9 Mould Inhibitors
5.2.10 Preservatives
5.2.11 Others
6. Geographical Analysis
6.1 Introduction
6.2 Brazil
6.3 Argentina
6.4 Mexico
6.5 Rest of Latin America
7. Strategic Analysis
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8. Market Leaders' Analysis
8.1 Cargill Inc.
8.1.1 Overview
8.1.2 Product Analysis
8.1.3 Strategic Evaluation and Operations
8.1.4 Financial analysis
8.1.5 Legal issues
8.1.6 Recent Developments
8.1.7 SWOT analysis
8.1.8 Analyst View
8.2 Kerry group
8.3 Associated British Foods
8.4 DSM
8.5 DuPont
8.6 Dawn Foods Ltd
8.7 Taura Natural Ingredients
8.8 Muntons PLC
8.9 Corbion N.V.
8.10 British Bakels Limited
9. Competitive Landscape
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10. Expert Opinions
10.1 Market Outlook
10.2 Investment Opportunities
Appendix
a) List of Tables
b) List of Figures
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