North America Baking Powder Market Segmented By Product (Phosphate, Anhydrous Phosphate, Sodium Aluminum Sulphate Phosphate, Tartrate, Aluminum Free, Phosphate Free And Others )- And By Country (US, Canada and Rest of North America) - Growth, Size, Share, Trends, and Forecasts (2024 to 2029)

Updated On: January, 2024
ID: 4125
Pages: 145

North America Baking Powder Market Growth and Forecast (2023-2028):

The North America Baking Powder Market was valued at US$ XX billion in 2022 and is predicted to grow at US$ XX billion by 2028 with an increasing CAGR of XX% during 2023-2028.

Market Scenario:

Baking powder is mostly used to make pancakes, muffins, waffles, and cakes, among other bread and bakery products. Baking powder is a chemical preservative that is made up of carbonate, inert filler, and a weak acid. It's typically used to boost the volume of baked items. It aids in catching the dough that has risen throughout the cooking process. Baking powder is made up of cornstarch, dry acid, and baking soda, among other things. Due to an increase in demand for fast food, baked items such as cakes and pies, and rapid instant mixes, yeast powder sales have risen in recent years. This item is becoming increasingly popular in restaurants, bakeries, and homes. Because of the rapid development of this tendency, it is affecting people all over the world.

Recent Development:

  • With the addition of deoiled canola lecithin, Cargill is expanding its emulsifier portfolio. With today's release, Cargill now provides clients in the United States and Canada three plant-sourced lecithin options: soy, sunflower, and canola.

North America Baking Powder Market Drivers and Restraints:

The North America baking powder market has grown in response to urbanisation and the growing popularity of ready-to-eat foods. Changes in eating habits have resulted in an increase in fast food consumption among urban residents. The desire for health and wellness-oriented bakery items has also boosted the overall market. Baking soda is powdered and partially powdered. They have different chemical compositions, yet they can be substituted for each other due to similar qualities. Baking soda is more potent than baking powder and has a longer shelf life. Furthermore, consumers are largely unaware of the differences between the two items. As a result, substituting baking soda reduces the target market's growth.

Baking soda is essentially alkaline, and in order to release carbon dioxide, it must be mixed with an acidic liquid such as vinegar. Baking powder is just baking soda mixed with acidic chemicals, therefore it can be substituted for baking soda in a variety of culinary preparations to limit market growth. Consumer need for a balanced diet is being answered by high-fiber bread, nutrition bars, and breakfast cereals as health and wellness awareness grows. Baking powder is required as an ingredient in these health and wellness foods, which is driving up demand. Food choices are greatly influenced by a busy lifestyle and an increase in people's discretionary cash.

Consumers are increasingly relying on ready-to-eat and convenient foods, and yeast-based powdered foods such as pizzas, doughnuts, hamburgers, and cakes are in high demand. As a result, the global demand for powdered cooking is increasing as a result of the junk food trend. On the other hand, a balanced diet, such as nutritious bars, high-fiber breads, and breakfast cereals, is becoming increasingly popular among health-conscious people. Because these foods require baking powder, the market is likely to rise. Supermarkets, hypermarkets, and industrial buyers are the primary buyers of baking powder, which is used to make hamburgers, pizza, and bread.

Big retailers such as Wal-Mart and Tesco buy large quantities of baking powder straight from the producer, saving money on the supply chain by avoiding distributors. Because baking powder is not widely used by consumers, producers sell their products through wholesalers or stores. As a result, purchasers' bargaining power is expected to increase in the future. During the forecast period, manufacturers will focus on inventing baking powders to create product differentiation and open up a new shape for the market.

Baking soda as a baking powder substitute has a detrimental impact on the worldwide baking powder business. Another reason posing a challenge to yeast powder demand is that people are becoming more aware of the negative consequences of consuming junk food such as cakes, hamburgers, and pizzas. People are unable to consume junk food due to concerns about its excessive fat, calorie, and sugar content, as well as its lack of vitamins, proteins, and minerals. The market for baking powder is expected to be impacted by the decline in junk food consumption. Although baking powders containing sodium bicarbonate compounds are generally well tolerated by humans, the material is linked to a number of adverse effects. This could potentially stifle the North America baking powder market's expansion.

North America Baking Powder Market Segmentation Analysis:

By Product:

  • Phosphate
  • Anhydrous Phosphate
  • Sodium Aluminum Sulphate Phosphate
  • Tartrate
  • Aluminum Free
  • Others

Based on product, the tartrate segment is anticipated to hold the largest North America bakery powder market share during the forecast period. Tartaric acid is a type of organic acid that is produced as a by-product of the winemaking process. It is distinguished by its harsh tart flavor. Tartaric acid is utilized as a fast-acting leavening acid in various baking powders for cakes and sweet baked goods. It can improve the profile of fruit flavors and colors and stabilize batter systems as a food acid regulator. Potassium acid tartrate, the salt form, is usually referred to as cream of tartar.

Cream of tartar can be primarily utilized for a variety of purposes. It's one of the most important ingredients in baking powder. It begins to act as a leavening agent in this recipe. Leavening agents are carbon dioxide-generating substances that are added to products like breads and rolls. Because the carbon dioxide is trapped in the batter, air pockets form, making the finished product lighter and crispier. Cream of tartar is the acidic component in baking powder that combines with the basic component, sodium bicarbonate, to produce carbon dioxide gas. Cream of tartar's low solubility in cold water helps to prevent premature leavening. This comes in handy while mixing dough.

Regional Analysis:

 The North America Baking Powder Market Report includes the segmentation of countries:

  • U.S
  • Canada
  • Mexico
  • Rest of North America

Exports from North America account for a significant portion of total exports. Because of increased urbanization, countries like United States and Canada will see tremendous growth. Because the market in these countries has reached saturation, countries like the United States, and a few other North American countries will see moderate growth. These countries also have a high rate of urbanization and a stable economy. In the baking powder market, there is a demand for innovation that does not compromise taste. Because of the increased awareness of public health, innovation will soar.

Impact of COVID-19 on North America Baking Powder Market:

The demand for processed and packaged food is expected to rise as COVID-19 tightens its noose around the world. Consumers have evolved a distinctive practice of accumulating critical supplies during the current crisis. As a result, food with a longer shelf life is chosen by consumers who spend significant periods of time alone.

Because baking powder is frequently a major ingredient in packaged foods, increased demand in the packaged and processed food categories is likely to stifle growth in the baking powder market.

Key Players in the Market:

Major Key Palyers in the North America Baking Powder Market are

The companies covered in the report:

  • Weikfield Products Private Limited                
  • ACH Food Companies Inc.                  
  • Caravan Ingredients Inc.                     
  • Clabber Girl Corporation                     
  • Davis                           
  • Rumford                     
  • Blue bird                    
  • Calumet Baking Powder Company     



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