According to a recent report by FactMR, vegan baking ingredients sales are expected to close in on 38,000 tons in 2019. Widespread adoption of veganism coupled with pervasive trends such as “mindful choices”, “clean label”, and “sustainability” continue to impact growth of the vegan baking ingredients market. The Fact.MR report tracks the vegan baking ingredients market for the period 2018-2028. According to the report, the vegan baking ingredients market is projected to grow at 6% CAGR through 2028.
Growing research and development activities for the production of improved vegan baking ingredients is a vital aspect contributing to market proliferation. Innovations in the vegan baking ingredients manufacturing are enabling the production of vegan emulsifiers which are key to producing bakery products that mimic the texture and mouthfeel of normal bakery products.
A crucial factor complementing the vegan bakery ingredients market growth is the fortification of these ingredients with probiotics. Consumer awareness regarding the benefits associated with consumption of probiotics is gradually increasing which is causing an upward movement in the sales of products incorporated with the healthy ingredient. Additionally, development of probiotics which are resistant to higher temperature, varying pH levels, and have a longer shelf-life is enabling their incorporation into bakery products opening up new opportunities for manufacturers.
Alternate emulsifiers such as aquafaba, a protein derived from legumes, are increasingly gaining traction due to their wide scope of applications such as leavening and foaming agents and their neutral impact on the taste and flavoring of products. Owing to its extensive nature aquafaba is increasingly being used in production of multiple vegan products driving research towards development of infrastructure for large scale extraction of the protein.
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A notable development complementing the surge in demand for the alternative emulsifier was InnovoPro, a company based in Israel and specializing in chickpea protein production, raising US$ 4.25 million in funding. The company claims to have found a sustainable technique for extracting 70% of the protein concentrate from chickpeas. These developments are estimated to uphold the growing demand for emulsifiers in the vegan baking ingredients market with the Fact.MR study projecting total production of approximately 10,500 tons of emulsifiers in 2019.
Widespread adoption of veganism coupled with pervasive trends such as “mindful choices”, “clean label”, and “sustainability” continue to impact the vegan baking ingredients market growth.
Growing research and development activities for the production of improved vegan baking ingredients is a vital aspect contributing to market proliferation.
The Fact.MR report tracks the vegan baking ingredients market for the period 2018-2028.
According to the report, the vegan baking ingredients market is projected to grow at 6% CAGR through 2028.The key players in the global vegan baking ingredients market report consist ofLallemand Inc.Dawn Food ProductsAssociated British FoodsDöhler GroupEach market player encompassed in the vegan baking ingredients market study is assessed according to its market share, production footprint, current launches, agreements, ongoing R projects, and business tactics.
In addition, the vegan baking ingredients market study scrutinizes the strengths, weaknesses, opportunities and threats (SWOT) analysis.Alternate emulsifiers such as aquafaba, a protein derived from legumes, are increasingly gaining traction due to their wide scope of applications such as leavening and foaming agents and their neutral impact on the taste and flavoring of products.
Owing to its extensive nature aquafaba is increasingly being used in production of multiple vegan products driving research towards development of infrastructure for large scale extraction of the protein.Request For a Sample Report here - https://www.factmr.com/connectus/sample?flag=S_id=3072A notable development complementing the surge in demand for the alternative emulsifier was InnovoPro, a company based in Israel and specializing in chickpea protein production, raising US$ 4.25 million in funding.
