The Asia Pacific Leavening Agents Market would witness market growth of 4.7% CAGR during the forecast period (2022-2028).
The leavening agents are responsible for causing reactions in the formulation when water, heat, or acids are present. The option of a leavening agent allows for a fast or slow rate of rising action, as well as quick preparation times, making it easier to mass-produce products of the same character. These leavening agents cause baked items to properly inflate without exploding in the oven, resulting in cakes, cookies, and other baked goods. These agents are not required for ammonium bicarbonate. Potassium bicarbonate, a form of leavening agent is a low-sodium substitute for baking soda that can be used in baking.
Baking powders are made out of baking soda (sodium bicarbonate) and dry acids or acid salts, with starch added for storage stability. At room temperature, single-acting baking powders including tartaric acid or cream of tartar produce carbon dioxide, and mixes including them must be baked right away to avoid losing the majority of the gas. Phosphate-containing slow-acting baking powders release part of it gas at ambient temperature and the part when heated. The most often used type, double-acting baking powder, contains sodium aluminum sulphate and calcium acid phosphate and produces a tiny amount of gas when mixed and the rest when heated.
In South China, the leavening agents business is booming because of the huge popularity of baked products among the population, particularly in the provinces of Fujian and Guangdong. High disposable income encourages customers to concentrate on the lifestyle, and the fast paced lifestyle is stimulating the use of prepared and ready-to-eat foods. Moreover, due to increased media and travel exposure, western-style baked goods such as pastries, slices of bread, sweets, and cakes are gaining popularity. In addition, some local businesses are vying for market share by introducing unusual flavors, on-site baking, creative product names, and enticing store pictures.
Women in China are the main buyers of baked goods, and the leavening agents market has grown significantly on e-commerce platforms. While many grocery shops and supermarkets now carry prepackaged, pre-sliced bread and cakes, including in-store baking and basic cake decoration, some individuals may choose to purchase baked goods from a specialized baker's shop due to a greater range of baked products or higher quality. Moreover, baked sweet cakes and slices of bread are among the most prevalent bakery products in South China. Therefore, due to increasing popularity of baked food in the region, the regional leavening agents market is expected to grow in the forecast period.
The China market dominated the Asia Pacific Leavening Agents Market by Country in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $623.4 Million by 2028. The Japan market is anticipated to grow at a CAGR of 4% during (2022 - 2028). Additionally, The India market would showcase a CAGR of 5.3% during (2022 - 2028).
Based on Application, the market is segmented into Food, Personal & Health Care, and Others. Based on Form, the market is segmented into Biological, Chemical, and Others. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.
Free Valuable Insights: The Worldwide Leavening Agents Market is Projected to reach USD 7.4 Billion by 2028, at a CAGR of 4%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Koninklijke DSM N.V., Archer Daniels Midland Company, Associated British Foods PLC, Corbion N.V., Kerry Group PLC, Novozymes A/S, Cargill Corporation, Puratos NV/SA, and Stern-Wywiol Gruppe GmbH & Co. KG.
By Application
By Form
By Country
Unique Offerings Our team of dedicated experts can provide you with attractive expansion opportunities for your business.
