In recent years, people have become increasingly concerned about the ingredients used in the food products they consume. Consumer preferences are shifting toward more natural, organic, and less processed food products as they perceive these products to be healthier and of superior quality than the conventional ones. Moreover, consumers believe that organic and clean-label products provide better nutritional benefits and are more sustainable than traditional products.
In the bakery sector, clean-label and organic trends rapidly influence consumers’ buying behavior. According to Kerry Group Plc’s beyond the label survey, 65% of consumers in the US believe that clean label is vital for bread and baked products. Consumers look for natural and recognizable baking ingredients such as natural sweeteners, flavors, and preservatives. They actively examine product labels and look for products free from artificial or chemical additives. Organic, gluten-free, and GMO-free (genetically modified ingredients) bakery ingredients such as organic flours have gained significant traction among consumers. Companies such as ADM and Cargill Incorporated offer a broad portfolio of certified organic flours to meet the changing consumer preferences.
The demand for enzymes across the bakery sector has grown significantly in recent years as they eliminate the use of artificial or chemical additives and fulfill clean-label requirements. Enzymes improve dough stability and flour performance throughout the baking process, increasing the overall shelf life of bakery products. Moreover, enzymes also enhance the crumb strength, texture, and volume. Companies such as International Flavors & Fragrances, Inc. and Novozymes are the leading providers of enzymes for various bakery applications such as bread, cakes, muffins, buns, and rolls.
Recently, sourdough bread has gained huge traction among consumers as it is naturally livened without using conventional yeast. Sourdough is a natural livening agent made of flour and water, and it is also known as a bread starter. The microorganisms in sourdough utilize starch and minerals present in the flour to ferment and raise the bread’s volume, whereas organic molecules produce flavors. Manufacturers of baking ingredients offer sourdough solutions to meet the rising demand for sourdough bread. For instance, Puratos offers an array of sourdough solutions that help in enhancing the texture and flavor of the bread. Baking ingredients manufacturers focus on offering products that meet the rising consumer demand for clean-label and organic bakery products. This drives the growth of the baking ingredients market.
A few players operating in the baking ingredients market are Cargill, Incorporated; ADM; Associated British Foods plc; Koninklijke DSM N.V.; Kerry; AAK AB; British Bakels; Corbion; International Flavors & Fragrances; Dawn Food Products Inc. among few others.
