The Europe Leavening Agents Market would witness market growth of 3.5% CAGR during the forecast period (2022-2028).
Leavening agent plays a vital role in the baking powder and complete baking process. Baking powder is a kind of leavening agent widely utilized in baking process. This powder is a mix of a base (bicarbonate or carbonate) and a weak acid in the proper proportions used by commercial bakeries and home bakers. Along with that, leavening agents in the baking powder also include diluents, such as starch, which function as a buffer between the acid and the base. Carbon dioxide and certain blandly flavored nontoxic salts are the end products of the baking-powder process.
All leavening agents that meet fundamental requirements have nearly comparable amounts of accessible carbon dioxide, with the exception of reaction time. Most commercial leavening agents are double-acting, releasing a tiny amount of carbon dioxide at the time of mixing and preparation stages before staying largely inert until the batter temperature is raised by baking. This procedure prevents excessive loss of leavening gas, which can occur when batter is left unbaked for long periods of time. Single-acting baking powders including tartaric acid or cream of tartar, on the other hand, release carbon dioxide at room temperature and must be baked promptly to avoid losing the majority of the gas.
With the increasing popularity of baked products among the population of the region, more bakeries and confectioneries are being opened. For instance, according to the Russian Guild of Bakers and Confectioners, Russia now has numerous leavening agents’ stores. The increase is due to the growing number of bread store chains. For example, Univar a chemical and ingredient distributor and value-added services provider, signed a partnership with Novozymes to increase its regional footprint in the Russian baking business. In addition, Univar expanded its footprint in the Russian food and beverage business by delivering creative process solutions that improve the quality and freshness of leavening agents’ items.
The primary concentration is on St. Petersburg and Moscow, as these two cities record the vast majority of Russia's leavening agents market. In addition, Germany is likely to be the biggest producer of baked goods in Europe. Baked products are a popular family staple and one of the most popular breakfast options. The bread and rolls category of baked goods is the most popular. As a result, such factors are projected to propel the leavening agents market forward over the forecast period.
The Germany market dominated the Europe Leavening Agents Market by Country in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $562.9 Million by 2028. The UK market is experiencing a CAGR of 2.6% during (2022 - 2028). Additionally, The France market would exhibit a CAGR of 4.2% 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 Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
Free Valuable Insights: The Global Leavening Agents Market Size will Hit $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.
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